Get ready for warmer weather with this light and creamy coconut vanilla bean panna cotta with a refreshingly sweet drizzle of mango coulis on top.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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For a dessert made with heavy cream, coconut cream, sugar, and gelatin, this coconut vanilla bean panna cotta is surprisingly light. Even without the refreshing mint, tangy ginger oat grahams, or sweet mango coulis you would think this dessert wasn’t quite an indulgent as some others. And sure you could definitely enjoy this without all the garnishes, but use them if you’ve got ’em right?

Don’t let the fancy sounding word “coulis” fool you, it’s just a pureed fruit (or vegetable) sauce, but dang if it isn’t good. Just a drizzle of that, a sprig or fresh rosemary, and the crunchy goodness of the oat grahams, add not only flavor but different textures to the dish.

As an added bonus, both the panna cotta and mango coulis can be made in advance. Heck it’s required because you have to chill for at least 6 hours in order for the panna cotta to set. Mango mousse would be a good option as it also requires an overnight step. So make your next dinner party easier by making dessert a day or two before you need it and then impress your guests when you unveil it.

This recipe was made with ingredients thanks to Dixie Crystals granulated pure cane sugar, Melissa’s Produce mangoes and fresh mint, Nairn’s ginger oat grahams, and Taylor & Colledge vanilla bean paste.

#SpringSweetsWeek is coming to an end so if you haven’t already, make sure to enter the giveaway for foodie swag from our sponsors using the widget located at the end of this post.

Friday #SpringSweetsWeek Recipes

• Almond Scones from Palatable Pastime
• Blood Orange Creamsicle Cupcakes from Hezzi-D’s Books and Cooks
• Carrot Cake Cookies from Eat Move Make
• Carrot Cake Poke Cake from Cheese Curd In Paradise
• Cinnamon Butterscotch Pear Chips from Blogghetti
• Easter Bunny Cupcakes from Kathryn’s Kitchen Blog
• Easter Egg Macarons from Jen Around the World
• Easy Berry Semi Naked Cake from Red Cottage Chronicles
• Ginger Pear Turnovers from Cindy’s Recipes and Writings
• Key Lime Icebox Cake from Jolene’s Recipe Journal
• Key Lime Pound Cake from Devour Dinner
• Key Lime Whoopie Pies from Karen’s Kitchen Stories
• Lemon Lavender Fudge from That Recipe
• Mango Pear Crisp from Sweet Beginnings
• Meyer Lemon and Ginger Cookie Truffles from A Kitchen Hoor’s Adventures
• Meyer Lemon Posset from Shockingly Delicious
• Ombre Cakes from Art of Natural Living
• Stem Ginger Mango Cheesecake Parfait from Magical Ingredients

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

COCONUT VANILLA BEAN PANNA COTTA WITH MANGO COULIS

Print

Yield: 8 servings Prep Time: 6 Hours Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PANNA COTTA

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla bean paste (or seeds from 1 bean)
• 2 tsp unflavored gelatin
• 1 cup coconut cream
• Fresh mint, for garnish
• Ginger oat grahams, for garnish

MANGO COULIS

• 2 cups cubed fresh mango
• 1 Tbsp granulated sugar

Directions

1. Place the cream in a saucepan. Add the sugar and vanilla, and bring to a simmer over medium-low heat, stirring occasionally.
2. Sprinkle the gelatin over the coconut cream in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved. Divide among eight 4 oz. ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
3. Before serving, prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable.
4. Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with a drizzle of dollop of mango coulis, mint, and oat grahams, if desired.

Source: Adapted from Food Network and AllRecipes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

This sweet coconut sticky rice is not claiming to be authentic, but it is delicious! Especially when topped with fresh mango.

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This is the first time I have ever made sticky rice. Am I claiming it to be authentic? Far from it! So don’t try to call me out for not doing it the proper way.

Trust me, I looked up all kinds of recipes claiming to be authentic, and while I don’t doubt those claims, I just didn’t have the patience at the time for all of it.

So, true to form, I decided to wing it. And you know what? I think it turned out damn delicious.

Would the more authentic version taste better? Maybe. And maybe one day I will try it, but for now my cheater method is how I am going to roll.

Another things not authentic about this dish? I served it with a sprinkle of Tajin seasoning. Yes I put Mexican seasoning on a Thai dessert, because I love Tajin on mango and it was just as good when paired with this sweet coconut sticky rice as well.

Have you ever had Tajin seasoning? I highly recommend stopping by your local Mexican grocery to pick some up. Just keep in mind that a little bit goes a long way!

I’ve also heard it’s delicious mixed with sugar or salt (depending on your preference) on the rim of a margarita. But I digress.

If you don’t want to find Tajin, this would also be great topped with toasted coconut or sesame seeds.

One year ago: BBQ Brisket Burgers

Four years ago: Rent the Runway Pro Review

Five years ago: Sourdough Pancakes

Six years ago: Twix Brownies

Seven years ago: Peanut Butter Banana Bagels

Nine years ago: Baked Blueberry Almond Pancakes

SWEET COCONUT STICKY RICE WITH MANGO

Print

Yield: 4 Servings Prep Time: 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 uncooked, short-grain rice
• 2 cups water
• 1 (15 oz.) can coconut milk
• 1/2 cup sugar
• 1 Tbsp tapioca starch
• 1 fresh mango, peeled and cubed
• Sesame seeds, toasted coconut, or Tajin seasoning, for serving

Directions

1. In a fine sieve, rinse rice cold water until the water runs clear.
2. In a medium sauce pan, combine the rice and 2 cups water, bring to a boil, reduce to a simmer, cover, and until water is absorbed, about 15-20 minutes.
3. While the rice cooks, in a small saucepan over medium heat combine coconut milk, sugar, and tapioca. Bring the mixture to a boil, stirring until the sugar is dissolved. Remove the pan from the heat and cover.
4. When the rice ix cooked, stir in the coconut milk mixture, cover, and allow to cool for 30 minutes-1 hour or until it has absorbed all of the liquid.
5. When ready to serve, divide sticky rice among serving plates with mango on top. Sprinkle with sesame seeds, toasted coconut, or tajin seasoning as desired..

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

I was all excited to share this cookie cake with you until I realized I missed an opportunity to make a solar eclipse inspired recipe. I’m not sure what I would have made though. Maybe yellow cake balls dipped in chocolate? Oh well. Do you live in an area where you will be able to see the solar eclipse? It’s only going to be about 90% here in Columbus, OH but I am still armed with my viewing glasses that my dad saved from the total eclipse that happened in 1994 when we lived in Rochester, NY – retro eclipse glasses!

My dad and step mom will actually be in view of the 100% eclipse in East Tennessee. In fact they are going to a party to view it with friends! I hope someone there thinks of making some creative eclipse food. Man I miss living the retired life. That was a good year if you overlook the whole didn’t have a full-time job post-PhD thing.

This cookie cake might not be inspired by the eclipse but it’s still an amazing sight. In fact instead of darkness, it will bring sunshine to your taste buds with the mango flavored sandwich cookies found both inside and on top. The shredded coconut helps as well but if you have an aversion to coconut you can easily omit it. Maybe you could add some caramel bits instead? Oh that’d be yum!

One year ago: Weekly Meal Plan #26

Two years ago: Spiralized Apple Fritters

Three years ago: Skirt Steak with Kale Chimichurri Sauce

Four years ago: Eggplant Manicotti with Creamy Pesto Filling

COCONUT, MANGO & WHITE CHOCOLATE CHIP COOKIE CAKE

Serves 12

Ingredients:

1-1/2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

3/4 cup (1-1/2 sticks) unsalted butter, melted and cooled

3/4 cup light brown sugar, lightly packed

1/4 cup granulated sugar

1 egg

1/2 Tbsp vanilla extract

3/4 cup of white chocolate chips

3/4 cup chopped mango sandwich creme cookies, plus more for topping (I used Trader Joe’s Mango Joe -Joe’s)

1/2 cup shredded toasted coconut, plus more for topping

Directions:

1. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
2. In a large bowl, beat melted butter and sugars together until creamy, about 3-4 minutes. Mix in egg and vanilla extract. Add flour mixture until combined. Stir in chocolate chips, chopped cookies, and coconut. Dough will be thick and sticky.
3. Cover and chill for at least 3 hours or overnight.
4. When ready to bake, preheat oven to 350 degrees. Place parchment paper in the bottom of an 10-inch cake or springform pan. Grease the sides.
5. Spread cookie dough evenly into the pan. Bake for 18-20 minutes or until center is set.
6. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
7. Top with more coconut and mango cookies if desired before slicing and serving.

Source: Adapted from my Funfetti Stuffed Chocolate M&M Cookie Cake.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #BrunchWeek recipes. All opinions are mine alone.

Every year that I have participated in #BrunchWeek  I have shared a brunch cocktail (2014 Raspberry Tequila Sunrise, 2015 Grape Mojito, 2016 Boozy Margarita Smoothie) and this year is no exception. The funniest part about this trend is that I don’t really drink that much but enjoy coming up with fun concoctions just like I do with food. When pondering what to make with the Nielsen-Massey rose water I remembered that mango often is paired with rose water in Indian cuisine, such as in a Mango Lassi. However, I’ve already shared a Mango Lassi cocktail so I applied these flavors to a Pina Colada instead.

But then I was curious, what is the difference between a Mango Lassi and a Pina Colada? After googling, the two are not all that different. A Lassi is usually yogurt, water, mango, and no booze, while a Colada is usually coconut cream/milk, pineapple, ice, and rum. So if you add mango to a Colada it’s basically a boozy Mango Lassie. Which would mean my Mango Lassi cocktail was actually a Mango Pina Colada and now here I am repeating myself. But I digress.

Whether or not this is a repeat recipe should not deter your from the fact that it’s stinking delicious. And if you prefer the mocktail (or Mango Lassi) version just simply leave out the alcohol. The ingredients are all thrown into a blender together until smooth, just like a smoothie. And now I wonder if what I made is actually a mango smoothie? Heck who knows what the proper name is, just drink it and enjoy! Maybe enjoy it while entering the #BrunchWeek giveaway!

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

Two years ago: Chocolate Caramel Cream Pie

Three years ago: Deviled Potatoes

Six years ago: Homemade Wheat Thins

MANGO PINA COLADA

Serves 4

Ingredients:

1 mango, peeled, seeded and cubed

1-1/2 cups pineapple juice

1 (14 oz.) can coconut milk

1-1/4 cups ice cubes

1 Tbsp Dixie Crystals pure cane sugar

1 tsp Nielsen-Massey rose water

1/2 cup rum (optional)

Directions:

1. Place all ingredients into a blender. Puree until smooth, pour into glasses and serve*.

* This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Source: Adapted from AllRecipes.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Next time you’re blending up your favorite smoothie, tip some tequila in there and serve it as a brunch cocktail!

HAPPY STAR WARS DAY TO YOU AND HAPPY 31st BIRTHDAY TO ME!!!

For the first 3 years of blogging, I shared obnoxious birthday treats on this day (just scroll down and take a gander at my list of previous years posts right before the recipe). Some how all 5 years I’ve neglected to remember to make something Star Wars themed for today even though I actively celebrate it almost as much as my birthday. And now we also have #BrunchWeek to throw into the mix!

Last year was actually the first year that #BrunchWeek landed on my birthday and I made cute scone cakes. This year let’s celebrate Cinco de Mayo a day early in addition to the rest of the mayhem. So how do you feel about… boozy margarita smoothies! After my wine smoothie success I had to take it a step further with another type of alcohol smoothie. And it was a glorious step. Who’s in for a Mexican themed brunch menu? Mexican eggs benedict anyone?

Don’t forget to check out all of our awesome sponsors HERE (such as Nielsen-Massey pure orange extarct, and Kitchen IQ measuring spoons, Dixie Crystals (Imperial Sugar) as used in this post) and you’ll also have a chance to get your hands on some of their awesome swag! And of course there’s plenty more recipes to check out from the rest of the crew below.

BrunchWeek Beverages:

• Charred Onion Rickshaw by Culinary Adventures with Camilla.
• Fruity Popsicle Sparkling Cocktails by The Healthy Fit Foodie.
• Boozy Margarita Smoothie by The Spiffy Cookie.

BrunchWeek Breads, Grains and Pastries:

• Baked Blueberry Oatmeal by Hezzi-D’s Books and Cooks.
• Baked S’Mores Doughnuts by Sarcastic Cooking.
• Beghrir Choco (Algerian Chocolate Honeycomb Pancakes) by Tara’s Multicultural Table.
• Blueberry Raisin Bread by Palatable Pastime.
• Blueberry Swirl Bread by Big Bear’s Wife.
• Cinnamon Bubble Roll by That Skinny Chick Can Bake.
• Everything Bagel Bread by Love & Confections.
• Homemade Cinnamon Swirl Bread by Family Around The Table.
• Lemon Blueberry Shortcake by {i love} my disorganized life.
• Lemon-Blueberry Cream Cheese Muffins by Rants From My Crazy Kitchen.
• Meyer Lemon Blackberry Cinnamon Rolls by Cindy’s Recipes and Writings.
• Nori Granola by The Texan New Yorker.
• Orange Cardamom Pancakes by Nik Snacks.

BrunchWeek Fruits, Vegetables and Sides:

• Apple Crisps with Maple Yogurt Dip by The Barbee Housewife.
• Asparagus Cheddar Tart by Making Miracles.
• Blueberry Cobb Salad by The Crumby Cupcake.
• Fruit Salad (Two Ways) with Poppy Seed Vinaigrette by Books n’ Cooks.
• Sorrel & Chive Dip with Spring Vegetables by Wholistic Woman.

BrunchWeek Egg Dishes:

• Crispy Breakfast Pitas by The Chef Next Door.
• Panchetta and Kale Omelette by Gluten Free Crumbley.
• Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy by The Suburban Soapbox.
• Vegetarian Quiche by Forking Up.

BrunchWeek Main Dishes:

• BBQ Cheese and Bacon Mushrooms by Jane’s Adventures in Dinner.
• Mexican Chicken Chilaquiles by Sweet Beginnings.
• Shrimp and Grits by The Redhead Baker.

BrunchWeek Desserts:

• Lemon Cheesecake Turnovers by From Gate to Plate.
• Struesel Topped Apple Gallette by Pink Cake Plate.

One year ago: Berry Cacao Nib Scone Cakes

Two years ago: Peanut Butter Birthday Bites

Three years ago: Birthday Overload Pancakes

Four years ago: Funfettinutter Cupcakes for Two

Five years ago: Peanut Butter Cup S’mores Ice Cream

BOOZY MARGARITA SMOOTHIE

Serves 2

Ingredients:

1/2 frozen banana

1/2 cup frozen pineapple chunks

1/2 cup frozen mango chunks

1/2 cup coconut water

1/2 tsp Nielsen-Massey pure orange extract

2 oz. silver tequila

1/2 tsp Imperial pure cane sugar, or to taste

1 Tbsp fresh raspberries

Coarse sugar, for rimming the glasses

Directions:

1. Combine all ingredients except raspberries in a blender and blend until smooth. Add sugar if needed, to taste.
2. Pour all but 1 tablespoon into two glasses rimmed with coarse sugar.
3. Add raspberries to the reserved smoothie and blend until smooth.
4. Drizzle or swirl raspberry sauce on top of smoothie and serve immediately.

Source: The Spiffy Cookie original.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. This recipe is intended for individuals ages 21 & up. Please drink responsibly.

If BBQ pizza and Hawaiian pizza got together and had a baby, this would be the result. Tangerine hatch chile BBQ sauce topped with bacon, mango, red onion, and mozzarella.

While pizza may not normally be the first thing you think of when it comes to Valentine’s Day, it can be a fun meal to make together at home. I took my trusty pizza dough recipe which normally make ones large or two medium pizzas and instead divided it in fourths to make 4 personal sized pizzas. You could then set up an assembly line, customizing your very own pizza and get experimental with things such as this BBQ bacon and mango pizza.

The BBQ sauce that I made for this pizza incorporates Not Ketchup’s tangerine hatch chile sauce so it had a very different flavor than your traditional BBQ sauce. I did feel slightly sacrilege for adding sugar as it has no added sugars, sweetened only by the fruit itself, but the end result paired so well with the mango, bacon, and red onion that I didn’t feel too guilty.

Scroll to the bottom of this post to check out what the rest of my fellow bloggers made for you today. Then make sure you head on over to the #FreshTastyValentines intro post where you can learn more about our awesome sponsors and enter to win product from our sponsors! Can’t wait for the giveaway results and want to buy some Not Ketchup for yourself? Check our their store listing or buy it on Amazon!

P.S. You probably spotted the really cool pizza cutter in some of my photos and I promise to tell you more about it in my next post on Wednesday!

Three years ago: Apple Maple Turkey Sliders

Four years ago: Superbowl XLVI Recipe Roundup

Five years ago: Cream Cheese Spritz Cookies

BBQ BACON MANGO PIZZA

Serves 4

Ingredients:

SAUCE

1/2 cup ketchup (I used Not Ketchup tangerine hatch chile)

2 Tbsp brown sugar

1 Tbsp mustard

1 tsp Worcestershire sauce

Pinch onion powder

1/4 tsp cayenne pepper (optional)

PIZZA & TOPPINGS

1 recipe pizza dough, risen

1/2 red onion, thinly sliced

1 mango, chopped

4 slices bacon, cooked and crumbled

1 cup shredded mozzarella cheese

Chopped cilantro (I used Gourmet Garden lightly dried cilantro)

Directions:

1. Place pizza stone* in the lower third of the oven and allow to preheat to 400 degrees for at least 10 minutes.
2. To prepare the sauce, in a small bowl whisk together all ingredients. Set aside.
3. Roll out pizza dough (I formed 4 personal sized ones) and transfer to a pizza peel sprinkled with cornmeal*. Spread sauce over the dough, leaving an edge for the crust. Scatter most of the bacon, mango, and onion over the sauce. Top with the shredded cheese. Scatter the remaining bacon, mango, and onion on top and sprinkle with cilantro.
4. Transfer to the pizza stone in the oven (it’ll take a couple light shakes) and bake for 20-25 minutes, or until it the crust turns golden and the cheese starts to bubble.

* If you don’t have a pizza stone, you can assemble and bake on a regular pan.

Source: Adapted from The Gourmand Mom.

Disclosure: I was provided with complimentary product from Not Ketchup, Gourmet Garden, and Uncommon Goods but was not otherwise compensated for this post. All thoughts and opinions are my own.

Welcome to the first month of the Book Club Cookbook Cooking Project hosted by Camilla Mann of Culinary Adventures with Camilla! Eleven fellow bloggers joined her for a year-long exploration of recipes from The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp. Each month a blogger will choose a recipe and host a round up of posts featuring other bloggers’ musings and variations on the selected recipe. Any blogger can join in! Visit Camilla’s blog to learn how you can participate, follow on social media with the hashtag #thebookclubcookbookCC, and follow the Pinterest board. Heck, there’s even a giveaway for the cookbook at the end of this post!

For this month’s selection, Camilla chose Interpreter of Maladies by Jhumpa Lahiri (Houghton Mifflin, 1999), found on page 198 of The Book Club Cookbook. Jhumpa Lahiri’s Interpreter of Maladies is a compilation of nine short stories with protagonists whose identities straddle two cultures one of which is Indian. As such Camilla invited us to make one of two recipes: Mrs. Lahiri’s Hard-Boiled Egg Curry in Mustard Sauce or Mango Lassi. I went with the mango lassi obviously and as it is a Thursday, decided to turn it into a cocktail for Thirsty Thursday!

And a shout-out to my fellow hosting bloggers:

One year ago: SPAM Tacos

Two years ago: Peanut Butter Burgers with Slim Jim Fries and Chocolate Malted Milkshakes

Three years ago: German Chocolate S’mores Gooey Cake Bars

MANGO LASSI COCKTAIL

Serves 2

Ingredients:

1-1/4 cup cold water

1 heaping cup chopped mango

3/4 cup plain Greek yogurt

2 oz. white rum or vodka (optional)

1 Tbsp sugar

8 ice cubes, crushed (about 3/4 cup)

Crushed pistachios for garnish (optional)

Directions:

1. In a blender, combine the water, mango, and yogurt and puree until smooth. Add the liquor (if using), sugar, and crushed ice cubes and blend again.
2. Serve chilled in a tall glass with pistachios over the top, if desired.

Source: Reproduced with permission, developed by Shikha Kapoor for Masala Art.

Tropical, sweet, and spicy flavors all come together in these oven-fried chicken tacos. Made with coconut almond granola, these crispy chicken tacos pair exceptionally well with a sweet and spicy mango crema.

Granola fried chicken? Have I completely lost my mind? Now just hold on a minute before you hit the X button to rid yourself of this crazy notion. Don’t think of it as granola crusted chicken but rather crispy chicken with a coconut-almond-oat crust. Which then gets covered with mango crema, avocado, radish, red onion, and cilantro. See, doesn’t that sound lovely? I knew you would understand.

The reasoning behind this creation is that I am entering it into Golden Girl Granola’s Blogger Recipe Challenge. Sure I could have made an egg breakfast casserole or French toast of sorts but that would be expected. I wanted to throw in something inventive yet still easy to make and oven-fried chicken is one of my favorite hacks for creating crispy like-fried chicken at home without all the scary hot oil. Seriously, I love turning just about anything into breading for chicken.

The Golden Girl original granola flavor is anything but bland with coconut and almonds, resulting in perfectly tropical and nutty chicken tenders for these tacos. The sweetness of the granola is also complimented by the sweet yet spicy mango crema which is drizzled over the top. All this flavor sits on top of a smashed avocado, sliced radish, red onion, cilantro, and a soft flour (or corn) tortilla.

One year ago: Greek Hummus Dip with Homemade Pita Chips

Two years ago: Breakfast Stromboli

Four years ago: Lunch Lady Peanut Butter Cookies

OVEN-FRIED GRANOLA CHICKEN TACOS WITH MANGO CREMA

Serves 3

Ingredients:

CHICKEN

1 cup Golden Girl original granola

Salt and pepper, to taste

1 egg white

6 small chicken tenders

MANGO CREMA

1/2 cup plain Greek yogurt

1/2 cup diced mango

Zest and juice of 1/2 lime

1 Tbsp finely minced cilantro

1 Tbsp honey

1 tsp sriracha

1/4 tsp red pepper flakes

Salt, to taste

TACOS

6 small flour or corn tortillas

1 avocado, pitted, peeled, and smashed

3 radishes, sliced

Cilantro

Directions:

1. Preheat oven to 425 degrees. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
2. Place the granola in a food processor (or blender) and pulse until finely ground. Place the granola crumbs into a shallow bowl and season with salt and pepper. Add egg white to a third bowl and lightly beat. Dip the chicken into the egg and then coat with the granola crumbs. Arrange on prepared rack and lightly spray tops with cooking spray. Bake for 12-15 minutes or until golden and cooked through.
3. While the chicken cooks, prepare the crema. In a food processor (or blender) place all the ingredients. Pulse until combined and then process until smooth. Set aside.
4. To assemble, spread avocado evenly on all 6 tortillas, top with chicken, radishes, crema, and cilantro. Serve immediately.

Source: Adapted from my Oven-Fried Chicken & Biscuit Waffles & Oven-Fried Avocado Tacos with Cilantro Lime Creme.

Items you may need (affiliate links):

Put some summer in your salsa with mango and avocado using this easy recipe for two servings.. It’s almost too pretty to eat! Almost ;-)

Cinco de Mayo is nearly upon us but in case you’re not in the mood to brave the masses and go out to eat why not throw a mini fiesta at home? Personally I think that coming home to slow cooker tacos, kiwi margaritas, and homemade salsa sounds fantastic, especially since it can all be prepared ahead of time.

But if you don’t want an entire vat of salsa, this particular salsa would be a great addition to the lineup as it makes enough for two servings, or only one if you are a salsa fiend. But if you want to make enough for mango salsa chicken you may want to double it after all. With mango and avocado in the mix it’ll get you ready to enjoy the warmer weather. And it’s pretty :-).

Two years ago: Malted Vanilla Cosmic Brownie Chunk Ice Cream

Three years ago: Sausage, Red Bell Pepper and Spinach Pesto Pizza

AVOCADO, MANGO, AND TOMATO SALSA

Serves 1-2

Ingredients:

1/2 mango, peeled, pitted, and diced

1/2 avocado, peeled, pitted, and diced

1 medium tomato, diced

2 Tbsp chopped red or white onion

2 Tbsp chopped fresh cilantro

1 clove garlic, minced

Pinch salt

1 Tbsp fresh lime juice

1 Tbsp extra virgin olive oil

Directions:

1. In a medium bowl, combine the mango, avocado, tomato, onion, cilantro, and garlic. Stir in the salt, lime juice, and olive oil.
2. To blend the flavors, cover and refrigerate for at least 30 minutes before serving.

Source: Adapted slightly from All Recipes.

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Not all healthy smoothies have to be green. Blueberries mask the green kale in this delicious smoothie.

Well. Last night’s game stunk. I scared the cat with my cries of anguish as I watched the painful 4 hour game, losing to an unranked Virginia Tech. I have to say they played extremely well for an unranked team. And Ohio State made a lot of mistakes. Guess if you have to lose, better to do it at the beginning of the season. But anyway, this is s food blog not sports so I’ll get on with it haha.

Want to know the trick to making the green color from healthy green stuff magically disappear? Apparently all you have to do is add blueberries. Believe it or not there is a full, packed cup of kale in this smoothie and only 1/2 cup of blueberries, yet all you see is this pretty purple smoothie. If you look closely you can see little flecks of green but who gets up close and personal with their smoothie? Drink up and feel good about it.

One year ago: Peanut Butter Ice Cream with Dark Chocolate Shell

Two years ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie

Three years ago: Baked Crazy Feta

BLUEBERRY KALE SMOOTHIE

Makes 1 large or 2 small smoothies

Ingredients:

1 cup packed fresh kale

1/2 frozen banana, sliced

1/2 cup frozen blueberries

1/2 cup frozen mango chunks

1/2 cup vanilla almond milk

1/4 cup plain nonfat Greek yogurt (I used 0% Chobani)

Directions:

1. Combine all ingredients in a blender and process until smooth.

Source: The Spiffy Cookie original