These rich, fudgy shortcakes, topped with whipped cream and punctuated by tart, jewel-like pomegranate seeds, are as fun to eat as they look.
Cheese course? Dessert? Serve them both in this sophisticated and not-too-sweet finale to wow your guests.
Cardamom and black pepper give this dessert a slightly exotic flavor.
Canned coconut milk is available in the Asian food section of most grocery stores (don’t use “cream of coconut”—it isn’t the same thing).
Lightly cooked with warm, aromatic spices, the cranberries soften and get juicy and jammy.
Because it’s made with apples, cinnamon, maple, and oats, you shouldn’t feel guilty eating this cake-style shortcake for breakfast.
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