HoPpy Easter and Passover to you all. Didn’t this cookie basket come out so cute?  I made a batch of Robins Egg Cookies to give to all of my neighbors today and thought you might like to see how I decorated them. Here is a video tutorial.       

After I finished decorating the cookies, I let them dry overnight before wrapping them in cellophane bags. I handmade the labels on a whim late last night using one of my scrap pieces of watercolor paper. I used a fine tip sharpie marker to make faux calligraphy script saying ‘Hoppy Easter’ and tied the labels to the cookie bags with some natural twine. This morning I placed the basket by our elevator in the lobby hoping our neighbors wouldn’t be shy to take one home with them!

I’ve been daydreaming of the sun bronzing my skin while laying on a warm bed of sand. The ocean in Oregon is too cold to dip my toes into, so I decided to whip something up in the kitchen to transport me to a tropical island far far away. For those of you who live in areas of the world that haven’t been able to catch a break from the snow, make this recipe! It will take you to a place of cabanas and bikinis, even if only for a little while. This recipe takes 20 minutes to make and is a healthy version of traditional rice pudding. When I ate this, I am not kidding when I tell you it tasted like paradise! It has just a hint of sweetness from honey and the creamy, nuttiness of the coconut milk is perfection. The fresh mango and toasted coconut on top sends your tastebuds to Thailand. This recipe is dairy-free, gluten-free and does not use cane sugar, so you can feel good about yourself after eating a big bowl of it. Plus, kids will love this all natural sweet treat and won’t even realize it’s healthy for them. You’re welcome!

Recipe : Coconut Mango Thai Rice Pudding

1 cup Thai Jasmine Rice (you could also use arborio rice)
4 cups Coconut Milk
2 1/2 cups Water
1/4 tsp Sea Salt
1/4 cup + 1 tbsp Honey
1 tsp Vanilla Extract
1 Mango
1 cup Unsweetened Toasted Coconut Flakes

Place rice, coconut milk, water and salt into a medium sauce pan and bring to a boil. Turn temperature down to a simmer and stir continuously for 20 minutes with a wooden spoon. (If you find the mixture to be too thick for your liking, add an extra 1/2 -1 cup of water for a thinner consistency.) Once it has thickened, take off of burner and stir in your honey and vanilla extract. Transfer to a bowl and let it cool to room temperature before placing in the refrigerator for at least a couple of hours to chill and set. When it is ready to eat, top with diced mangos and unsweetened, toasted coconut flakes. If you want to be extra fancy, garnish with a sprig of mint.

Strawberries are now in season and I came up with a simple crostini recipe that I’m certain will to be a huge hit at your next brunch or dinner party! They are the perfect 3 bite snack that will satisfy that sweet and savory craving.

Ingredients:

Whole Milk Ricotta Cheese
Soft Goat Cheese
Lemon
Strawberries
Honey
Salt + Pepper
Raw Pistachios
French Baguette

Whipped Ricotta + Goat Cheese Spread

* 1 cup Whole Milk Ricotta Cheese
* 1/4 + 1/8 cup Softened Goat Cheese
* 1 tsp Lemon Zest
* 1 1/2 tsp Lemon Juice
* Pinch Salt

Slice Baguette into 1/2″ pieces. Drizzle with evoo and broil for 2 minutes until lightly golden. Whip together the cheese spread and place a spoonful onto each crostini. Place thinly sliced strawberries on top and drizzle with honey. Garnish with cracked black pepper and chopped pistachios. Enjoy!