Coconut Cupcakes with Pandan Frosting

During my undergrad, I didn’t live in the dorms. First off, I started taking classes as a high school student, so naturally I lived with my parents. By the time I would have moved in as a “real” student, I was a Junior. I was at a different course level, all my friends were upperclassmen, and I hadn’t heard many good stories about the dorms anyway.

Oh, and living at home was cheap.

There have been times, though, that I wished I would have had the “dorm experience”. Not the tiny rooms, the smells, or the drunk people down the hall. What I felt I missed out on was having friends one door away, friendships that often lasted through college and beyond. There’s something to be said about proximity helping relationships form in their early stages.

But I didn’t stay in the dorms. I commuted, and then, when I got married, I still commuted. But when I got married, my Official Taste Tester and I purchased an multi-unit building. We started out with tenants that were strangers, actively avoiding having tenants that were our friends, worried about how it would affect our relationship.

Last year that all changed. Our friend, who had lived with Official Taste Tester before and was very responsible, was looking for an apartment and our empty unit fit the bill (he was later joined by his wife; we are close friends with both of them). Then, my cousin moved into another unit that opened up. I found myself getting the “dorm experience”, but with more privacy, fewer smells, and much better food.

One of the great things about our friends living upstairs is that we like to share food. We will leave treats for each other in a common space, passing baked goods back and forth.

A few days ago, we had brunch with these same friends and they served green pancakes. Yes, green pancakes. The secret ingredients were pandan, a flavoring used widely in southeast asian cooking (our friend likened it to Vanilla), and coconut milk. The pancakes were amazing, and even better, I went back downstairs with a bottle of pandan, and plans to make cupcakes using a common pandan-and-coconut pairing.

The Official Taste Tester doesn’t like overwhelming coconut (nor do some of his coworkers, who helped finish off the batch of cupcakes.) I created these cupcakes to be dense and moist, with a sweet but mild coconutty flavor. The star, however, is the green buttercream frosting with pandan and more coconut. Even those who were hesitant about the coconut polished off the cupcakes without a problem.

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Giant Molasses Cookies

These are giant cookies. Really, really large cookies. They are sweet and slightly spicy… and huge.

They’re perfect.

This is the first time I made these cookies with sorghum molasses. It’s what they call for, but I have never been able to find it. But this summer at the farmer’s market I saw a stand selling sorghum molasses and I had to get some. It is pressed amish-style and made from local produce. I wish I had bought more.

If all you have is regular molasses, by all means make these cookies. They will still be wonderful. However, the sorghum takes it to a whole new level.

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These are perfect cuddle-up-by-the-fire, stay-inside-out-of-the-snow-with-a-cup-of-coffee cookies. You must try them with coffee.

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