"Coconut and Lime" news and stories

Photo: Rachel is Coconut&Lime, Flickr.

In this effortlessly elegant breakfast fix, pear butter replaces uninspired butter and jam. Warmly spiced with pear cider, ginger, allspice and cardamon, Coconut & Lime's concoction also works well wherever you'd usually dab butter (pancakes, waffles, muffins, etc.) -- and is even more versatile, deliciously swirled into the likes of yogurt, cottage cheese, hot cereal and more.

Cooked for 10 to 12 hours in a slow cooker, the condiment will keep in an airtight container in the refrigerator for up to two months -- though we'd be surprised if it lasts half as long as its shelf life permits.

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And now, to continue with the absinthe trend...

Coconut and Lime author Rachel Rappaport's recipe for her cupcakes caught my eye right away. They're really simple - flour, sugar, milk, butter, and the most important part - 1/4 cup of absinthe.

Rachel recommends Kübler Absinthe Superieure absinthe, which is what she chose for the cupcakes, but feel free to substitute another brand if you so choose.

She tops the cakes with her green fairy frosting, which also contains a drop of absinthe, as well as a few drops of green food coloring to give it that light, fresh look, and tops it off with - what else? - a sugar cube. Perfection.