Hey there friends.
Are you still recovering from a post-Valentine’s Day sugar overdose like I am? This is what I was surprised with on Tuesday:
B-e-a-utiful flowers, but more importantly, half a dozen cupcakes from Cupcake! AH! I was so excited. And a little overwhelmed with where to begin. So many choices!
“They’re alllll yours,” Greg says as I hold the box in my hands, shaking my head saying, “I really shouldn’t eat all of these myself. I really shouldn’t……but I will if I have to!”
And I am going to have to. Greg won’t even eat one. Not even half of one.
So that’s what I have been working on for the past couple of days…eating cupcakes. And I still have two and some crumbs left. It’s like a magical never-ending cupcake box. (I can’t eat these cupcakes quite as quickly I can eat others. They have so much delicious, but rich, frosting that I fill-up more quickly than usual.)
If you had a sugar-filled Valentine’s like I did, you might just need something, well, not so sugary.
After making the coconut cake last week, followed by the coconut cupcakes, I was left with an open can of coconut milk in the fridge (that’s a lot of ‘coconut’ in one sentence, huh?).
When I saw Jessica’s recipe for Coconut and Citrus White Bean Spread, I was thrilled to have a reason to use the rest of that milk.
I loved the dip with whole wheat Ritz crackers, but I found another use for it as well. The past couple of days for lunch I have spread about 1-2 tablespoons of the dip on a hamburger bun with turkey and/or avocado.
Well, here I am again, about to go spread this dip on a sandwich for lunch today! I am all out of avocado, so maybe I’ll throw on some extra turkey.
Tonight Greg and I are going on our Valentine’s Day date. We never did get a reservation on Tuesday, so we agreed we were just fine with waiting for a special dinner until today (the only reservation they had available for the rest of the week!). I still don’t know where we’re going, but I have a good guess. I’ll let you know if I was right tomorrow.
Meanwhile, have some coconut bean dip. Or, just keep on eating those Valentine’s chocolates 🙂
Cheesy Coconut Bean Dip
(Adapted from How Sweet It Is)
Makes about 1 cup of dip
1-15 ounce can cannellini beans, drained and rinsed
4 cloves garlic, roasted
2 tablespoons freshly squeezed orange juice
1/3 cup coconut milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
1. In a food processor, combine beans and roasted garlic. Blend until smooth. Add orange juice and coconut milk. Pulse until well-combined. Add salt and pepper and pulse to combine. Pour into small bowl and set aside.
2. In a saucepan, melt shredded cheese over medium-low heat. Stir cheese continuously until completely melted, about 3-4 minutes.
3. Pour melted cheese into bowl with bean mixture. Stir with spoon to combine. Serve immediately.