I love this Coconut Pecan Frosting recipe. It is a decadent, Southern-style topping known for its rich, buttery caramel flavor and chewy texture. It’s loaded with sweet shredded coconut and crunchy chopped pecans. You are going to want to put it on top of everything!

For more Pecan Treats you have to check out my Easy Bourbon Pecan Tart, Vegan Pecan Pie, and my Hello Dolly Bars.

Evaporated Milk – A creamy base for this coconut frosting.

Butter – This gives the recipe a buttery taste and golden brown coloring.

Coconut Flakes – Sweet coconut flakes add in a delightful texture to this pecan coconut frosting.

Pecans – Chopped pecans add in a crunch to this frosting recipe.

For more ingredients and amounts see the recipe card below.

How to Make Coconut Pecan Frosting

Step #1: In a medium saucepan over medium heat combine the butter, milk, sugar, egg yolks, and vanilla. Stir frequently until the sugar dissolves and the mixture has thickened, about 10-15 minutes.

Step #2: Next, remove the frosting from the heat and pour into a bowl with the coconut and pecans and mix everything together.

Step #3: Allow the frosting to sit for 30-45 minutes to cool, stirring occasionally.

Step #4: Finally serve, and enjoy!

FAQs

Storage Information

You can store this coconut pecan frosting in an airtight container in your fridge for 1 week. If you want to freeze this recipe you can do so in your freezer for up to 2 months. Be sure the frosting has completely cooled to room temperature before storing.

More Recipes To Check Out

• Mexican Chocolate Pot de Creme
• Irish Raisin Soda Bread
• Sweet Potato Bread Pudding
• Thai Peanut Chicken Bake

I love all things Crème Brûlée! This year I have already made a Crème Brûlée Cheesecake and now I have created these delectable Crème Brûlée Cookies! The cookie itself tastes like a chocolate chip cookie (without the chocolate chips of course). And it has a smooth and creamy cream cheese frosting with the classic caramelized sugar on top. I love the taste of this classic cookie with the textures of a crème brûlée on top.

If you are wanting a more traditional custard based creme brulee recipe then you have to check out my Earl Grey Creme Brulee and Lavender Creme Brulee for Two!

Recipe Ingredients

Granulated Sugar – Used in the creme brulee cookie dough and for the classic sugar topping that gets torched to create the hard outer shell.

Vanilla Extract – Enhances the overall flavors in the cookie dough and frosting.

For a full list of ingredients and amounts see the recipe card below.

Step #2: In the bowl of a stand mixer cream together the butter and sugars until fluffy.

Step #3: Next, add in the vanilla and egg into the mixture and stir until combined.

Step #4: In a separate bowl add in the flour, cornstarch, baking soda, and salt and whisk together.

Step #5: Then, add the dry ingredients into the wet ingredients and mix on a low speed until smooth. Scrape down the sides of the bowl as needed.

Step #6: Using a small cookie scoop, place Tablespoon sized balls of cookie dough onto your prepared cookie sheets. Press down each cookie dough ball to flatten ever so slightly.

Step #7: Bake the cookies for 8-10 minutes until the edges are slightly golden brown then remove from the oven and allow the cookies to cool completely.

Step #8: While the cookies are cooling, prepare the frosting. In a medium bowl beat the cream cheese, powdered sugar and vanilla until smooth.

Step #9: Next, in a small separate bowl add in the granulated sugar. Then, spread about 1 Tablespoon of the cream cheese frosting on the top of each cookie and then press the cookie into the bowl of granulated sugar so that the sugar sticks to the frosting. Note: You can also sprinkle a teaspoon of sugar on the top of each cookie, but I have learned that pressing the cookie in sugar covers more frosting.

Step #10: Using a kitchen torch, caramelize the sugar on top, set aside to cool, then serve and enjoy!

Expert Tips

Here are some tips on using your kitchen torch:

• You want your torch set to a medium-high heat.
• Be sure the flame is a few inches away from the cookie or you could burn the sugar on the top.
• Start from the edges of the cookie and move inwards slowly.
• Do not stay in one spot for too long, keep moving the torch or this could result in burning.

FAQs

Storage Information

You can store these creme brûlée sugar cookies in an airtight container on your counter for 3 days. In your fridge for 1 week or in your freezer for up to 2 months. If you are going to freeze them, I recommend waiting to make the frosting until you are ready to serve them.

Other Delicious Cookie Recipes to Try

• Monster Cookies
• Sparkling Shortbread Cookies
• Vegan Oatmeal Chocolate Chip Cookies
• Madeleine Cookies

Recipe Ingredients

Bell Peppers – A colorful and delicious vegetable, I love using bell peppers in my recipes like my Mango Salad, Egg White Quiche, and Paneer Tikka.

Chickpeas – A classic Greek ingredient to enhance the overall flavor, like in my Vegan Chickpea Curry.

For a full list of ingredients and amounts see the recipe card below.

Step #1: In a large pot over medium heat add in the olive oil and onions and cook until they are golden.

Step #2: Next, add in the ground beef and cook until browned. Be sure to discard any grease before moving on.

Step #3: Next add in the allspice, salt, pepper, garlic, and chickpeas and cook until everything has warmed through.

Step #4: Then, add in the rice that has been soaked and drained, along with the parsley, paprika, and tomato sauce and stir everything together.

Step #5: Add in the water and bring everything to a high simmer, then turn the heat to low, cover, and cook for 20 minutes or until the rice has fully cooked.

Step #6: While the beef and rice mixture is cooking, preheat your oven to 350 degrees Fahrenheit. Then, heat a grill, or grill pan to medium heat and grill bell peppers for 5-10 minutes to soften the peppers and add some grill marks to the outside.

Step #7: Fill a baking dish with broth or water to cover the bottom so the peppers don’t burn and place the peppers in the baking dish.

Step #8: Fill each pepper to the top with the beef and rice mixture (be sure to not overfill the peppers) and bake in the oven for 25 minutes.

Step #9: Remove from the oven and top the peppers with Feta cheese crumbles and fresh parsley then serve and enjoy!

Expert Tips

Choosing Bell Peppers: Here are a few tips on picking the best bell peppers for this recipe.

• Be sure to select larger peppers so they are able to hold more on the inside.
• You want to have stable peppers that can sit upright in a baking dish.
• Choose your favorite colors. Each pepper has a different taste so choose the ones that you and your guests prefer.

FAQs

Sweet, fresh, and creamy is what you taste with this exquisite Mango Tart recipe. A homemade tart crust, filled with a tangy yogurt filling and topped with beautifully sliced mangoes that creates a dish almost too beautiful to eat! Your guests will not only love the presentation, but the flavor of this fresh dessert designed to wow any pallet.

I had so much fun making this beautiful tart. If you love a fun pastry like this one, then you must also try my Danish Kringle and Apple Strudel.

Recipe Ingredients

Mangoes – It is important to have ripe mangoes for the beautiful yellow color and perfect mango flavor just like in my Mango Salad.

Yogurt – The base to create a smooth and creamy filling.

For a full list of ingredients and amounts see the recipe card below.

Step #2: In a large bowl, whisk together the large egg, sugar, and butter.

Step #5: Prick the crust with a fork and bake it in the oven for 25-30 minutes or until golden brown.

Step #7: On a cutting board, cut 1 cm off the top and bottom of the mangoes to give them a flat base. Standing it upright, slice the skin off the exterior and remove the meat from the sides. Thinly slice the mangoes and set aside. Note: I put the sliced mango back in the fridge to slightly firm up to make them easier to handle because they can get slimy.

Step #8: In a medium bowl, using a stand mixer, or handheld mixer, mix the cream cheese, yogurt, sugar, orange zest, orange juice and vanilla extract. Then transfer the mixture to the cooled tart crust.

Step #9: Next, starting from the outer edge, place the thin slices of mango in a circular pattern making full rotations all the way to the center.

Step #10: Finally, chill for at least 1 hour in the fridge, then serve and enjoy!

FAQs

Storage Information

You can store the leftovers of this Mango Tart in an airtight container in your fridge for about 2 days.

If you want to freeze this mango tart you can wrap it in plastic wrap and place it in an airtight container in your freezer for up to 2 weeks.

More Recipes to Love

• Egg White Quiche
• Arkansas Green Beans
• Vegan Pecan Pie
• Thai Mango Sticky Rice

I love this egg white quiche recipe. It is light, airy, and packed with fresh vegetables. Egg whites can have a blander flavor compared to egg yolks so I have dressed up this Egg White Quiche recipe with cheese, fresh herbs, and lots of colorful veggies!

If you love a good quiche like me then you have to also try my Mediterranean Quiche or even my Potato Frittata which is very similar as well.

Step #2: Using a fork, poke a couple holes in the bottom of the crust and bake in the oven for 5-7 minutes until the crust is ever so slightly baked. Then remove and set aside.

Step #3: In a large bowl whisk together the egg whites, milk and cheese.

Step #4: Next, add in the onion, garlic, fresh herbs, salt and black pepper. Stir to combine.

Step #6: Next, layer the tomatoes, peppers and spinach on top of the crust. The spinach can tend to clump in the middle of the quiche, so you can chop the spinach before adding it and have it be a little more evenly dispersed throughout. You can save some veggies to the side to add on top before baking.

Step #7: Then, carefully pour the egg mixture into the pie crust.

Step #8: Bake in the oven for 40-45 minutes until a knife comes out clean, then serve and enjoy!

FAQs

Storage Information

You can store this quiche in an airtight container in your fridge for 3-4 days. With the amount of egg whites used in this recipe, I would not recommend freezing this egg white quiche recipe.

To reheat you can do so in your oven at 350 degrees Fahrenheit or in your microwave until everything has warmed through.

More Delicious Brunch Recipes

• Mini Chocolate Chip Muffins
• Jalapeno Cheddar Biscuits
• Chilaquiles Rojos
• Vegan Blueberry Muffins

These Spanish Meatballs, or albondigas, are a traditional tapas recipe that originated in Spain. Hearty beef meatballs coating in a savory homemade tomato sauce will have your taste buds dancing! I love serving this recipe when I have a gathering alongside my Easy Brazilian Cheese Bread (Pão de Queijo).

One thing I love about this Spanish Meatballs recipe is how versatile it really is. You can have these as a main dish, serve it over pasta, or even grab a loaf of white bread and mozzarella cheese and make a homemade meatball sandwich. If you are looking for other delicious meatball recipes you have to check out my Thai Curry Coconut Meatballs and Syrian Meatballs and Sweet Potatoes.

Fresh Tomatoes – Tangy and slightly sweet tomatoes create a beautiful sauce to coat the meatballs in.

Paprika – To give the meatballs and sauce a mild and sweet flavor.

For a full list of ingredients and amounts see the recipe card below.

Step #1: In a large bowl add in the ground beef, breadcrumbs, garlic, egg yolk, paprika, and 2 Tablespoons of whole milk. Season with salt and black pepper and then using your hands knead the mixture together until everything is combined.

Step #2: Next, create 12 evenly sized meatballs from the meat mixture, place them on a plate and chill in the fridge for 10 minutes.

Step #3: Next, heat the oil in a large frying pan or saucepan over medium-high heat. Cook the meatballs for 5 minutes until the outside is nicely browned then remove and place on a paper towel lined plate. Note: The meatballs will not be fully cooked at this point.

Step #4: Add the additional extra virgin olive oil into the pan and turn heat to medium. Then add in the onion, garlic, bay leaf, and cook for 3 minutes or until the onion has softened.

Step #5: Then, add in the ½ teaspoon of paprika, tomatoes and return the meatballs into the pan. Reduce the heat to low and simmer for 20 minutes. Be sure to stir occasionally.

Step #6: Finally transfer to a bowl and top with fresh parsley and enjoy!

FAQs

Storage Information

You can store your meatballs in an airtight container in your fridge for 3-4 days. You can also freeze this recipe in an airtight container in your freezer for up to 2 months.

To reheat your leftovers you can do so on the stovetop over medium heat or in the microwave until everything has warmed through.

More Spanish Recipes to Love:

• Pan de Agua
• Potato Chip Spanish Tortilla
• Patatas Bravas
• Pan con Tomate

This Italian Grinder Salad is simply life changing! It’s a salad that has more ingredients than it does lettuce. It is slam packed with meats, cheeses, veggies, and spices coated in a delicious and creamy homemade dressing. It is everything you love about the Italian Grinder Sandwich without the bread.

A grinder sandwich is a classic Italian sub sandwich. But the reality is that all the flavor is on the inside! So I thought, why not make it into a salad? If you love Italian inspired salads then you will also love my Italian Chopped Salad and my Italian Pasta Salad.

Why I Love This Salad

• This recipe comes together in only 15 minutes!
• It tastes just like a Grinder Sandwich but with no bread, which means less carbs and completely guilt free.
• This recipe is gluten-free!

Recipe Ingredients

Mayo – The perfect base to create a delicious creamy dressing for this Grinder salad.

Italian Meats and Cheeses – Flavor packed salad with all of the deli meats and cheeses that really makes it feel like you’re eating a sandwich.

Banana Peppers/Pepperoncini Peppers – Adds in a small kick of spice to the dish.

For a full list of ingredients and amounts see the recipe card below.

Step #1: In a small bowl combine all of the dressing ingredients and whisk together until combined. Then place in the fridge to chill until you are ready to serve.

Step #2: In a large mixing bowl combine all of the salad ingredients and toss together.

Step #3: Next, pour half of the prepared Grinder salad dressing onto the salad and toss together. Leave the other half on the side for serving.

Step #4: Finally top with red pepper flakes and additional dressing if you desire, and enjoy!

Expert Tips

Balance Textures: To add more texture to the salad, consider including some crunchy elements such as croutons, toasted pine nuts, or even some crispy bacon bits. These will contrast nicely with the soft cheese and tender meats.

Marinate Onions: To soften the sharpness of the red onions, you can marinate them in jar combined with vinegar, water, and a pinch of sugar and oregano for about 10 minutes before adding them to the salad.

FAQs

Storage Information

You can store this Grinder Salad in an airtight container in your fridge for 2-3 days. Tip: If you haven’t added the dressing to the salad it can stay fresh for 3-4 days.

More Delicious Salad Recipes

• Italian Pasta Salad
• Curry Chicken Salad
• Broccoli Salad
• Mexican Three Bean and Three Pepper Salad
• Tagliatelle al Ragù