This sourdough strawberry coconut lime cake is very much a “celebration of spring-and-dreaming-of-strawberry-season” confection. The sourdough starter adds extra moisture and flavor to complement the tang of the strawberries and lime. Coconut flour and shredded coconut add texture to the almost custard-like consistency. The recipe can be easily doubled for an even larger helping. Sourdough strawberry coconut lime cake combines many of my favorite ingredients into one delicious, well-spiced, not-too-sweet, delight. 


  • ½ cup coconut flour
  • ½ cup shredded coconut
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ¼ cup sourdough starter discard
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon lime zest
  • ¼ cup half & half or milk
  • 1 ½ cups strawberries, sliced
  • Powdered sugar


Preheat the oven to 350°F.

In a medium-sized bowl, mix together the coconut flour, shredded coconut, all-purpose flour, salt, and ginger, and set aside. In a large bowl, mix together the starter, sugar, and eggs until combined. Add in the vanilla extract, almond extract, and lime zest, and continue to mix. Slowly add in the half & half and mix until it is fully incorporated then slowly add in the flour mixture until evenly combined. Carefully fold in the strawberries making sure not to crush them.

Pour into a springform pan lightly greased and lined with parchment paper. Bake for 45 minutes until a knife or toothpick emerges clean when poking the center. Dust with powdered sugar and serve warm, cold, or at room temperature!

Popcorn dream bars are an homage to the classic dream bar, also known as the 7-layer-bar, with popcorn in place of the graham cracker crumbs. Dream bars are, in my mind, timeless and beloved. I wanted to combine them with another love of mine: popcorn.

These popcorn dream bars are kind of like fancy gourmet popcorn in bar form. Growing up, I loved having gourmet popcorn tins each year around the holidays. There is something so festive and nostalgic about them, and I still get excited whenever I see them! Popcorn dream bars are cozy and flavorful and super easy to whip up.

This recipe for popcorn dream bars includes two types of caramel, but fear not because they are fairly standard and quick to whip up! Feel free to experiment with additional spices or flavors for these bars, but this recipe is a reliable starting point! Popcorn dream bars will always deliver.


for the caramel

  • ½ cup (1 stick) butter
  • ½ cup granulated sugar

for the almond butter caramel

  • 2 tablespoons granulated sugar
  • 2 tablespoons almond butter
  • 1 tablespoon water

for the popcorn + assembly

  • 2 cups of popped popcorn (I prefer to pop it in refined coconut oil as I find it accentuates the flavor and is also delicious!)
  • ½ cup semisweet or bittersweet chocolate, chopped
  • ¼ cup sliced almonds
  • ¼ cup shredded coconut


Line a 13 x 9 baking dish with parchment paper. Cover with a layer of popcorn and flatten as evenly as possible.

Make the caramel: melt the butter in a pot and add sugar. Heat to 300°F using a candy thermometer, stirring constantly. Immediately drizzle over popcorn.

Sprinkle chopped chocolate over caramel, reserving some for the top, followed by sliced almonds.

Make the almond butter caramel: place almond butter, sugar, and water in the pot that you made the classic caramel in. Mix constantly until it begins to thicken which will happen fairly quickly, in a matter of 3 minutes or so. Drizzle over the bars then add the remaining chocolate and the coconut.

I made these cookies one day when I had an abundance of shredded coconut on my hands. I decided to make them again and again, and when I shared them with my friends and family, the feedback was overwhelmingly positive. Thus, here are my oatmeal coconut cherry raisin cookies.

These cookies are packed with rich flavor from the oatmeal, butter, coconut, brown sugar, and almond extract. The cherries and raisins add a sweet-tart dimension and a nice texture. Baking soda, a full teaspoon of salt, and a touch of water make these oatmeal coconut cherry raisin cookies chewy yet crunchy, crispy at the edges, yet fluffy in the center. Oatmeal coconut cherry raisin cookies really are the total package.

makes about 18 3 ½-inch cookies


  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon almond extract
  • 1 teaspoon water
  • 2 eggs
  • ½ cup shredded coconut
  • ½ cup dried cherries
  • ½ cup raisins


In a large bowl, combine the oats, flour, baking soda, and salt. Set aside. Meanwhile, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add in the almond extract and water and mix. Add the eggs in one at a time until both are evenly incorporated. Add in the shredded coconut until combined. Slowly add in the dry ingredients until the dough forms, being careful not to overwork the dough, then mix in the dried cherries and raisins.

Using a 2-inch scoop, spoon out the cookies onto a baking sheet lined with parchment paper or silpat, 2 inches apart. Bake for ~12 minutes until the edges are golden.