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Blackberries are topped with gluten-free batter sweetened with coconut sugar in this gluten-free blackberry cobbler recipe ready in an hour.
cooking.nytimes.com
For me, a dinner party is a chance to try all those recipes that serve as bedside reading For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water.
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Don't know what to do with those stale bagels? Make them into crispy, salty snacks! These bagel chips are heavy on the garlic and the real Parmesan cheese and Italian herbs give them a hearty flavor for satisfying snacking.
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Peanut butter, chocolate, white chocolate, butterscotch, and rice cereal are swirled in this crispy tiger-striped fudge everyone loves.
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If you live near a store that sells good coconut ice cream, then please buy a tub to serve alongside But these days I am all restraint and go simply for a jeweled scattering of raspberries.
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Using the juice and meat from fresh young coconuts, you can make a terrific and refreshing cold beverage.
Ingredients: coconuts, water, sugar
cooking.nytimes.com
Carrots don’t have to be boring or lackluster Roasting, which captures the carrots’ natural sweetness, is emphasized here with the aromatic sweetness of coconut oil Cilantro, mint, jalapeño and lime ensure there nothing one-dimensional about this dish at all
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Cocoa quickies are quick and easy, no-bake cookies made with milk, butter, sugar, cocoa, oats, and coconut.
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Everything is better with bacon. Even brownies? Yes, even brownies!
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Make these super chocolaty, over-the-top cookies using a milk chocolate base combined with almond extract, shredded coconut, and a blast of chocolate chips!
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Coconut, chocolate chips and almonds make these drop cookies crunchy, chewy and melt in your mouth good!
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.