frozen yogurt shortbread bars + coconut + chocolate

I want to say thank you to all the kind people at Foodista and Food Gawker who featured this measly, blurry picture filled blog on their sites. How you inflate my ego internet. Now I can't walk down the produce aisle without knocking down apples. (So with the cooking unrelated introductions aside, so do the cooking related introductions begin)

In the beginning of the summer of my sixteenth year, I made Frozen Yogurt Shortbread Bars (and watched TFIOS). I'm sure all of you have seen The Fault in our Stars in movies, but for those of you who haven't what's wrong with you. But, this blog isn't about movies or whether if Shailene Woodley and Ansel Elgort are dating, it's about food, good food, especially fudge swirled creamy coconut frozen yogurt layered upon delicious buttery crunchy shortbread food. 

This chow creation was born out of my desperation to escape the beating heat of the San Diegan sun. And I know what some of you may be thinking, "I didn't know San Diego had it's own sun?" Troll much. You don't know how many trolls spite me and mock my ambiguous 10th grade wishy-washy grammar. Anyways. People of the internet and beyond, before you can graduate to Frozen Yogurt Shortbread status, you need to learn how to make the veins of Easy Vegan Hot Fudge Sauce that is swirled throughout this dessert. For those of you who need me to say, click the orange link.

easy hot fudge sauce + coconut + sea salt

Remember when you were a kid and you used to brazenly cascade pump after pump of chocolate sauce over your ice cream, beautifully unaware of its affects on your mind and body. Before now, the health conscious population has avoided the indulgent world that I live in. Finally a chocolate sauce that will take away all that worry, and bridge the gap between health and food. That's right this is vegan. Say what?

coconut rice pudding - spring break partying pudding style

This week I have for ya'll a delicious Coconut Rice Pudding, the easiest, creamiest, smoothest rice pudding you have ever had, or in this case, read about and saw in pictures. Originally I was going to make something rose infused or scented, but then I got attacked by a colony of spiders living inside my roses. So that can happen. Anyways, that's why this week instead of drawing inspiration from the garden-y, flower-y aspect of spring, I thought about Spring Break. And what food item do you think of first when I say Spring Break. Pina Coladas. I know it's a drink, but you haven't seen those college students, Pina Coladas are spring breakers substinance for an entire week. So long story short, instead of partying I'm making rice pudding. I know, ya'll are the ones missing out.

Rice pudding is a very easy dessert to make. There isn't much skill involved with it and you can make it any flavor you want it to be. This week, I'll be showing you the base of a rice pudding and how you can spike it with a burst of tropical flavors like pineapple and coconut, maybe a little rum if you want but we'll talk about that more later. First things first we need to prepare our rice.