German chocolate cupcakes

Cake:
110 g all-purpose flour
33 g natural cocoa powder
175 g granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp instant coffee
1/4 c vegetable oil
1 egg
6 tbsp sour cream
1/4 c yogurt
1 tsp vanilla extract
1/4 c hot water
Mix dry together, mix wet together, combine. Fill greased cupcake tin
350F, 18-24 min


Frosting:
38 g butter
67 g brown sugar
1 egg yolk
2 tbsp dried milk
1/3 c water
1/2 tsp vanilla extract
2/3 c unsweetened shredded coconut
1/3 c chopped toasted pecans
Mix ingredients (except vanilla, coconut, and pecans) over medium heat, stir  until thickened. Remove from heat. Stir in remaining ingredients.

Frost cupcakes when all are cool.


Based on
https://sallysbakingaddiction.com/german-chocolate-cake/

Masa cakes

https://www.foodnetwork.com/recipes/food-network-kitchen/masa-corn-cakes-with-poached-eggs-recipe-1972896

Congee

http://thechickwhoeats.com/simple-congee-with-dried-anchovies/

https://www.maangchi.com/recipe/myeolchi-muchim

Cumin roasted carrots

• 1 tablespoon 
  cumin seeds
• 5 cups 
  sliced carrots, 1/4-inch thick
• 1/2 
  medium white onion, minced
• 2 tablespoons 
  olive oil
• 1/2 teaspoon 
  sea salt
• 1/4 teaspoon 
  black pepper
• 2 tablespoons 
  lemon juice

INSTRUCTIONS

1. In a small skillet, heat the cumin seeds over medium heat until fragrant, 2 to 3 minutes. Place in a spice grinder or use a mortar to grind the cumin seeds into a powder. (You should have 1 scant tablespoon of ground cumin.)
2. Preheat oven to 375°F. In a roasting pan, combine the sliced carrots, minced onion,, olive oil, and cumin powder. Stir to coat carrots with cumin and oil. Roast carrots for 30 minutes until tender.
3. Remove carrots from oven and toss with wild rice, pepitas or pine nuts, chickpeas, feta cheese. Serve warm.

https://feedthemwisely.com/whole-wheat-almond-pancakes

https://www.foodnetwork.com/recipes/aarti-sequeira/lebanese-lentils-rice-and-caramelized-onions-mujadara-recipe-1925439

https://iambaker.net/best-chocolate-cupcakes/