Hello, friends! Today, I’ll be sharing a post over at the Best Friends For Frosting website. No bake desserts are a favorite of mine in the summer, and you know I’m a sucker for anything miniature, so these individual key lime cheesecakes are right up my alley. I found these 5-inch mini pie pans
When I think of coconut oil, baking is not the first thing that comes to mind. My parents are from India, so my memories of the stuff are the blue bottles of Parachute coconut oil at my Grandmother’s house in Calcutta. She would rub it into my hair at night when I was a kid, and then I’d wash it out in the morning. I thought it was kind of weird, but I just went with it.
Now coconut oil is a thing here in the US. People use it for everything these days- face wash, furniture polish, deodorant, cooking, and even mixing it into peanut butter. Have you ever tried coconut peanut butter
The original vegan chocolate chip cookie recipe I used uses canola oil, and while it is delicious, I subbed melted coconut oil and coconut peanut butter. You can also use regular peanut butter in place of the coconut peanut butter. Fact: adding peanut butter to anything enhances the deliciousness.
Sprinkles=joy. So does that mean that since these cookies have double the sprinkles of a regular cookie, they bring about double the joy? If you ask me, I would say yes, but I am slightly biased since I made them. Since I’ve been a little bit obsessed with shortbread lately, I’m bringing you yet another variation on the classic shortbread cookie today. Did I mention it has sprinkles in it?
I love shortbread for so many reasons. First, it only requires a few ingredients, most of which I usually have lying around anyway. It’s naturally eggless, which is great since everyone is allergic to everything so many people are allergic to eggs these days. And, they’re fully customizable! This time, I added sprinkles (aka funfetti), dipped them in white chocolate, and added more sprinkles.
