Coconut Lime Cupcakes

Ingredients:
1 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla extract
1/4 tsp. salt
1 c. sour cream
1 tsp. lime peel
1 tsp. lime juice
1 egg
3/4 c. sugar
6 tblsp. butter
1/4 c. coconut flakes

Directions:
Heat oven to 350 F.
Beat butter, beat in egg, lime peel and lime juice.
Stir dry ingredients in separate bowl.
Add dry to wet, mixing periodically.
Place in lined muffin pan.
Bake for about 25 minutes.

Lime Frosting:
1/2 c. whipping cream
1/8 c. powdered sugar
1/2 tsp. lime juice (can add more if desired)
1/2 tsp. lime peel
Directions:
Whip cream for about 3 minutes, fold in sugar, whip some more, fold in lime juice and peel


I don't remember where I got this recipe from... I'm pretty sure it's a mixture of two to three recipes but this one works really well.  It turned out really fluffy and moist and delicious!  Also, I ran out of all purpose flour so I had to use whole wheat flour.  I just added a little more sugar and lime to adjust to the taste of whole wheat flour.

Thai Coconut Curry

Ingredients (sorry, didn't really pay attention to the exact amounts, but for the most part it doesn't matter because you'll want to change it according to your own tastes):
sesame oil
3 tsp. minced ginger
2 tsp. minced garlic
two handfuls of julienned red, yellow and orange bell peppers
1 bunch green onion
1 tbls. curry powder
2 tbls. soy sauce
2 tsp. brown sugar
salt for taste
2 13.5 oz cans of coconut milk
cilantro chopped for garnish
protein source (tofu, chicken, fish, etc.)
powdered red pepper
1 onion julienned
1/2 lemon, juiced
2 tsp. cumin
2 roma tomatoes julienned
handful sliced shitake mushrooms

Directions:
1. Heat oil in pan on medium low (2 min)
2. Add ginger and garlic (3 min)
3. Add peppers, onion and mushrooms (increase heat to medium)
4. Add protein
5. Add curry, cumin, red pepper powder
6. Add soy sauce, sugar, salt, coconut milk
7. Add tomatoes