I called the doctor and he couldn’t see me until next week so I did the next best thing… Googled “home remedies for sinus infection.” Next thing I know I’m chugging apple cider vinegar. I don’t know. I was desperate. The sites looked legit and there were like 489 comments telling me it was true. Well, in less than 24 hours I feel the best I’ve felt all week! I still can’t smell but I’m up and functioning. I have some energy and I actually can breathe! Doctor schmoctor.

Remember when I said I had plans of a holiday post if I felt well enough? Well, here it is.

Crisp coconut cups filled with chocolate ganache. After a little chilling time, you’ve got amazingly simple individual desserts. These are gluten free (and almost vegan) and are sure to be a crowd pleaser. I had visions of topping them with toasted coconut. But when you can’t smell, this is what happens when you toast coconut.

I had NO clue anything was burning until I saw smoke billowing from the toaster oven. Oops.

I ended up putting a jelly bean on top to add a little festive flare. You could top them with almonds (Almond Joy cups!) or just leave them plain. They’ll be terrific however you serve them.  I imagine you could get creative and make these into some sort of basket-shaped cuteness for Easter. I, on the other hand, haven’t chugged enough vinegar for that.

Wishing you all a happy, HEALTHY holiday!

Coconut Cups with Chocolate Ganache (adapted from Martha Stewart’s New Pies and Tarts cookbook, makes 18 cups)

Ingredients:

For the cups:

4 cups unsweetened coconut
4 tablespoons butter, softened
1/2 cup powdered sugar
1 tablespoon coconut oil, liquid

For the filling:

8 ounces bittersweet chocolate
8 ounces semisweet chocolate
2 cups full-fat coconut milk (from can)

Directions:

1. Preheat oven to 350.
2. In a food processor, add 3 cups of the coconut, the butter and the sugar. Pulse until the mixture is pasty but not liquid.
3. Scrape the mixture into a bowl and add the remaining cup of coconut. Add the tablespoon of coconut oil. The mixture should hold together when pinched.
4. Scoop about 2 tablespoons of the coconut mixture into paper lined cupcake tins. Press with your fingers, molding the coconut into a cup up around the sides and across the bottom.
5. Bake for 8 minutes rotating half way through. The edges should brown. Cover with foil and bake for an additional 3-5 minutes.
6. Remove and set aside.
7. While the cups are baking, place the chocolate in a large heat-proof bowl.
8. In a saucepan, bring the coconut milk just to a boil. Pour the milk over the chocolate and let sit for 10 minutes.
9. Stir the milk and chocolate until glossy.
10. Using 1/4 measuring cup. Scoop the chocolate ganache into each cup. Refrigerate for about 2 hours. Enjoy!

Notes:

1. If I make these again I’ll try using a mini muffin pan. The original recipe was made in a 9 inch pie plate. If you make it in a pie plate, you’ll only need 1/2 the filling.
2. To make vegan, I think you could replace the butter with coconut oil in its solid form.
3. You can use sweetened coconut, just omit the powdered sugar.

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