​I borrowed and adapted this recipe from Sally's Baking Addiction — most of the recipe is exactly the same with the exception of adding toasted coconut strips both within the cake and as a topping.   I first made this cake on Easter, but for my brother's special 40th birthday — I had to try it again given it's his favorite dessert. I love the use of spices such as ginger and fresh ground clove along with brown sugar, toasted pecans and coconut for deeper flavor.  I hope you try it — and love it! Pro Tip:  Make this cake the day before you intend on eating it and keep it safe in the fridge so it sets and gets nice and firm.  Take the cake out of the fridge about 30 minutes prior to enjoying. 

With tangy ginger, fluffy couscous and savory broth, this soup came in handy when I was stuck fighting a winter cold and craving something comforting, nutritious and filling. Not only is this soup delicious, but it's amazing how wonderful the anti-inflammatory, cold-fighting ingredients are when you're fighting off that winter cold. This soup is easy to prepare and yields enough to last a week for multiple meals.  I adapted this recipe from Ambitious Kitchen and added a few extra ingredients.  

I wouldn't even call this bread.  This recipe will beat out any cake or brownie recipe you've been using up until you've tried this one.  Zucchini lives up to the hype of making baked goods extra moist without even noticing there is a hidden CUP of veggies in the mix.   I made some swaps based on this recipe from Chocolate Covered Katie.  I think you'll love it.  Get the fudgey recipe below. 

When your friend turns 50 you go homemade.   ​Big thanks to Erica Dinho, creator behind My Colombian Recipes​ for developing this amazing recipe.  I baked this cake for a dear friends 50th birthday celebration.  Lina is from Colombia herself and I wanted to make something extra special. I went to Cartagena myself a few yeas ago and enjoyed some tres leches cake — but this was something else. 

I learned: I will never bake a cake from a box again. Everyone should add one, two or tres (!) leches to their cake.  I will only use homemade icing made in my kitchen moving forward. 

This cake takes time, love and patience! But it's well worth it.  Truly delicious and special.