Comments on: Coconut Rice Pudding Stuffed Cupcakes with Ginger Cream Cheese Frosting & Fruit

By: Nic

Nic — Mon, 13 Feb 2006 05:20:00 +0000

Ok, I’m definatley speechless at how delicious these look. Fantastic combination!

By: Rachel

Rachel — Mon, 13 Feb 2006 14:43:00 +0000

oh, wow!

By: lf

lf — Mon, 13 Feb 2006 16:11:00 +0000

i love the combinations of flavors that you come up with your cupcakes! my mouth is watering… =)

By: Anonymous

Anonymous — Mon, 13 Feb 2006 19:05:00 +0000

these look fritzylicious. btw, when are you making the boston terrier cupcakes with 5% real terrier? i hear you can make a meal of those.

By: Nina

Nina — Tue, 14 Feb 2006 04:10:00 +0000

Wow. I just discovered your site, and I can’t believe how beautiful and creative these cupcakes are — I can’t wait to make some! :)

By: Liz

Liz — Tue, 14 Feb 2006 04:24:00 +0000

For two seconds there I actually thought you were putting cantaloup on these babies and thinking why? WHY? but then it all became clear.

Gorgeous, gorgeous.

By: the WebSorceress Cooks

the WebSorceress Cooks — Tue, 14 Feb 2006 15:44:00 +0000

First, you have a wonderful blog, beautiful pictures, well written with great information!

Second, I had to try the ‘Nut & Party’ cups and purchased them at Michael’s. What a great idea!

Though I didn’t fill them enough, you can check out my attempt at http://www.websorceress.com/2006/02/beautiful-in-red.html.

Thanks for the inspiration your blog provides.

By: kookoo kake

kookoo kake — Fri, 17 Feb 2006 17:02:00 +0000

I made the coconut rice pudding by itself. It wasn’t sweet enough for my taste and I probably overcooked the pudding. The next day it was just rice, no liquid.
Is this the correct result?

You should write a cookbook!

By: Anonymous

Anonymous — Fri, 17 Feb 2006 19:07:00 +0000

In step 2 of the rice pudding recipe it says to add two-thirds of the sugar. What do you do with the last third?

By: chockylit

chockylit — Fri, 17 Feb 2006 19:14:00 +0000

You win the “Find my flub” contest. The original recipe had two steps involving sugar, one to make a sauce. But when I changed up the recipe to make it a cupcake filling and I skipped the sauce. I decreased the amount of sugar, but didn’t fix the step. Yikes, thanks for finding it.

kookoo kake, the pudding will get pretty solid overnight, that’s expected. I cooked mine until there was no liquid left (per the recipe I used as a basis). If you didn’t find it to me sweet enough, I suggest drizzling sweetened condensed milk over it.

By: Erin Eats

Erin Eats — Fri, 17 Feb 2006 22:03:00 +0000

Though my diet doesn’t allow me to actually eat any of these things, I feel like I’m indulging when I visit your site. You really are full of talent.

By: diva.

diva. — Sat, 18 Feb 2006 15:16:00 +0000

oh my goodness! i think u’re wonderful with cupcakes. how do you do it! u’re inspiring me a lot. :) thanks. and oh yes, if u know of any great carrot cake recipes, pls let me know. i’m wanting to do one for a friend’s bday the coming sat.

By: Anonymous

Anonymous — Sat, 18 Feb 2006 17:16:00 +0000

For the pudding, what does 1-1/3 fluid ounces whole milk translate to in cups?

By: chockylit

chockylit — Sat, 18 Feb 2006 18:56:00 +0000

Argh. Forgive me. Revisit the recipe, its been fixed. I converted everything from liquid ounces to cups. But wasn’t perfect about it. The rice pudding recipe was heavily adjusted and I have reviewed it again for accuracy. Blah.

By: linq1

linq1 — Sun, 19 Feb 2006 01:01:00 +0000

Been a fan of yours for ages. Always rush to ur blog to see of u hv created any new magical creations. Why don’t you do a cookbook? Frankly any one of ur recipes here are heads up over the cupcakes recipes i find in cookbooks. Especially here in Singapore. Anyway, keep up the good work.

By: Kat

Kat — Sun, 19 Feb 2006 16:05:00 +0000

OMG, I will be sure to try this soon! What a beautiful cupcake!

By: deb

deb — Mon, 20 Feb 2006 04:29:00 +0000

Ah! Made these for my friend’s 40th this weekend. I decorated them with chopped candied ginger and lime rind curls (what do you call that?) since the trop. fruit wasn’t looking lovely this week. Still very pretty.

Thought they’d go nicely after dinner of Vietnamese at Bodega Bistro here in SF and they were a huge hit. Thank you for the inspiration and generous recipe sharing!

By: Kitchen Wahine

Kitchen Wahine — Mon, 20 Feb 2006 09:13:00 +0000

Aloha from Hawaii! Got through this from Chubby Hubby…. and I got fascinated by your beautiful food photography. I have seen yours in flickr and I wanted to let you know that I used and credited your pictures in my blog so please stop by and visit. If you want me to take pictures off, will be gladly to do. I know that I should ask you first and I didn’t think at first. Also, wanted to say that I thank you for sharing your recipes with us! *Thanks*

By: nathbala

nathbala — Mon, 20 Feb 2006 09:15:00 +0000

I got your link from 101 cookbooks and from there to your blog, I did not find this blog all this time. It is a wonderful one.
At the same time I would like to introduce you to my blog : vegetarian mess

By: Fran

Fran — Mon, 20 Feb 2006 13:40:00 +0000

These are so beautiful and with all of the ingredients–a real labor of love!

By: Anonymous

Anonymous — Thu, 20 Apr 2006 02:08:00 +0000

Your site is amazing, You really should publish a book so your hard work/hobby pays off - you have the process, your photos are amazing. Very impressed.

By: Lauren

Lauren — Fri, 21 Apr 2006 18:34:00 +0000

these sound wonderful! i was telling my boyfriend about your site, particularly about this cupcake and all the unusual flavors and he had the balls to say, “why don’t you make me some?” he’s actually very sweet.

anywho, i want to try these out this weekend and was wondering if unsweetened coconut would work well for the rice pudding, i have a couple bags at home that i’d like to use. Thanks!

By: Anonymous

Anonymous — Sun, 21 May 2006 03:52:00 +0000

Is it alright to use powdered ginger opposed to chopped? I really want to try this recipe :)

By: chockylit

chockylit — Sun, 21 May 2006 05:17:00 +0000

Powdered ginger is fine as a substitute. Just use what you have, add slowly, and keep tasting until you get to something you like.

Sorry, Lauren, I think I missed your question last month. Sometimes I find unsweetened coconut to end tasting savory after toasting. But I think its worth a try in this recipe if you have it handy, maybe add a bit extra sugar to make up for it…

By: kitty

kitty — Thu, 01 Jun 2006 02:34:00 +0000

these look absolutely glorious…should the rice be cooked or uncooked before using it in the pudding? i’m assuming uncooked, but i have no idea.

By: chockylit

chockylit — Thu, 01 Jun 2006 04:47:00 +0000

kitty, i would say in the recipe if you need to cook the rice. it is uncooked rice…