With the Coconut Lime Piecaken and the Coconut Chocolate Chip Snack Cake with Coconut Glaze, you probably think I am coconut obsessed. And I admit: I am. But I promise this will be the last coconut post for awhile, and we will be moving on to new and different ingredients to be obsessed with! Now on the topic of a Coconut Mug Cake… One great thing about this individual dessert (besides the trillion other reasons), is that it is dairy free! Using coconut milk is a great way to make dessert options dairy free and an awesome method for adding extra flavor! This little cake packs a big punch of coconut: coconut milk and shredded coconut are in the batter, and if you wish, the cake is topped with coconut whipped cream and extra shredded coconut!
Ah, the end of Summer. A bittersweet moment where we say bye-bye to Summer and hello to Fall. If Summer was a person, she would be lively, fun, and always the center of attention. Fall would be that comforting, caring friend always at your side. That being said, I love Summer, but truthfully, Fall is my favorite season. I mean, hello? Pumpkin pie spice everything? Pumpkin everything? That sounds pretty good to me. But still, Summer deserves a special goodbye present for all the joy it has brought. So as a parting gift to Summer, I am doing a three-part segment that includes how to make homemade waffle cones, no-churn Nutella ice cream, and no-churn cookie dough ice cream! And you’re in luck because today you’ll be learning how to make subtly sweet, buttery, and crunchy waffle cones, the perfect vehicle for your homemade ice creams.