Baked Coconut Chicken Tenders With Mango Mustard Sauce

Baked Coconut Chicken Tenders With Mango Mustard Sauce

Has it really been a week since I posted a new recipe for you guys? I’m hiding below my pillow but please don’t be mad. Because these baked coconut chicken tenders with mango mustard dipping sauce are going to make up for everything. And because I’ve been on an amazing trip sponsored by Teabox all the waaaaaay in Assam and that’s where this post is coming from!

I’m going to tell you all about my trip and how I’ve been travelling through Assam sampling the food, the culture and the beautiful teas as soon as I’m back. And if you’ve been following me on Snapchat (my_foodstory) you already know what I’ve been up to! But today let’s quickly talk about why you need to make these baked coconut chicken tenders STAT!

Remember the best ever dipping sauce from last week which was a crazy combination of mango and mustard? Ummm these baked coconut chicken tenders and that mango mustard sauce were kinda made for each other. Because it’s all so tropical and so fresh and so summery.

Because you want a little bit of summer even when it’s not and this combination will keep you feeling happy and sunny all year long! Plus it’s baked, so heaaaaaalthy and is dipped in a spicy coconut mixture which sort of crisps up in the oven and gives you that amazing golden crust that all chicken tenders must have!

I’m telling you, right this minute, I almost wish I was back home with a mug of beer, feet up on the couch and biting into these juicy chicken tenders. I’m really in love with mango and coconut as ingredients. If you’ve been around, you know how obsessed I’ve been with mangoes this summer because umm, they go away for an entire year once seasons done. And coconut is like my second love – curries, bakes, desserts – I need to use it in everything!

Baked Coconut Chicken Tenders With Mango Mustard Sauce
Baked Coconut Chicken Tenders With Mango Mustard Sauce


  • 3 poundeds Chicken Breasts , to 1/2 inchs thickness and cut into strips

For the Brine/Marinade

  • 1 1/2 cups coconut milk
  • 1 teaspoon lemon zest
  • 1 teaspoon Chili Flakes
  • 1 teaspoon salt

For the Coating

  • 3 Eggs large
  • 1 1/2 cups rice flour
  • 3 cups coconut unsweetened Shredded
  • 1 teaspoon Sriracha
  • 1/2 teaspoon Chili Flakes
  • to taste salt


  1. In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
  2. When ready to bake, preheat oven to 200C/400F.
  3. Line a baking sheet with greased aluminium foil or parchment paper.
  4. Now start by creating an assembly line of ingredients.
  5. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour.
  6. In the second bowl season eggs with salt and whisk them with sriracha and 2 tablespoons water.
  7. And in the third place shredded coconut seasoned lightly with salt and chili flakes.
  8. Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture.
  9. Place the strip on the greased and lined baking sheet.
  10. Repeat this till all the strips have been coated.
  11. Bake for 20-25 minutes till golden and cooked through.

You can find complete recipes of this Baked Coconut Chicken Tenders With Mango Mustard Sauce in

Outrageous Stacked Peanut Butter Brownies

Outrageous Stacked Peanut Butter Brownies

These decadent bars are stacked with peanut butter cookie dough, peanut butter sandwich cookies, peanut butter cups and topped with a fudgy brownie batter for a seriously indulgent treat!

Outrageous Stacked Peanut Butter Brownies
Outrageous Stacked Peanut Butter Brownies


  • 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
  • Vegetable oil, water and egg called for on cookie mix pouch
  • 1 box (19.9 oz) Betty Crocker™ dark chocolate fudge brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 16 peanut butter creme-filled sandwich cookies
  • 8 Reese’s™ Peanut Butter Cups, unwrapped
  • 1/2 cup creamy peanut butter (for drizzle, optional)
  • 1 tablespoon coconut oil (for drizzle, optional)


  1. Heat oven to 350°F. Grease 13×9-inch pan, and line with cooking parchment paper, leaving an overhang on the two longer sides.
  2. In medium bowl, make peanut butter cookie dough as directed on pouch.
  3. In another medium bowl, make brownie batter as directed on box.
  4. Crumble cookie dough in pan; using offset spatula, press and spread cookie dough into thin even layer.
  5. Top cookie dough layer with even layer of sandwich cookies and candies.
  6. Spread brownie batter over top of cookie dough, sandwich cookies and peanut butter cups to cover completely.
  7. Bake about 30 minutes or until toothpick inserted in brownie comes out with few sticky crumbs.
  8. Cool completely on cooling rack.
  9. To make the optional peanut butter drizzle, mix peanut butter and coconut oil in small microwavable bowl and microwave uncovered on High at 30-second intervals until thin enough to drizzle.
  10. Drizzle over bars. Cut into 6 rows by 4 rows.

You can find complete recipes of this Outrageous Stacked Peanut Butter Brownies in

Fresh Strawberry Pie

Fresh Strawberry Pie

This easy fresh strawberry pie with Homemade All Butter Crust is bursting with fresh strawberries. It’s a perfect spring treat!

Hello! My Dear friends & Readers, How are y’all today? Wish you a wonderful springtime.
It’s Pie Month here at Sugar Apron !!! Do you have a recipe for strawberry pie that you love?
This pie is easiest thing in the world to make. As a child, I had a strawberry patch in the backyard, and smaller, crazy-delicious wild strawberries bunches near old wooden wall.

My mother would send me to the back yard with a measuring bowl and tell me to fill it up to the line. I would pick the few biggest berries from the patch and then fill the rest of the bowl with reddest tiny wild berries. Let me just say THAT FRESH strawberries are soooooooo much tastier than supermarket and frozen strawberries. They are naturally sweet and just melt in your mouth.

Back in the kitchen, she would slice the berries, make glaze with some sugar and cornstarch to thicken it and fill a crust made from lard (it could even smell a little pork-ish, honestly). So, today, I’m sharing with you my ALL-TIME favorite strawberry recipe, with few changes.

The BEST thing about this recipe, besides the fact that it will knock the socks off of your taste buds, is that it’s only five ingredients, ok six if you count water. It’s EASY. Easy like sunday morning. EASY, EASY, EASY. But, it also means that the strawberries get to take center stage – where they belong.
So, let’s make fresh strawberry pie, shall we?

Fresh Strawberry Pie
Fresh Strawberry Pie


  • 9 inch pie crust ( you can use my recipe for Homemade All Butter Pie Crust or you can use refrigerated pie crust and cook the pie crust following the directions on the box).
  • 4-6 cups fresh strawberries, quartered and hulled
  • 1 cup water
  • 1 cup sugar
  • 1 3oz. box of Strawberry Jell-O
  • 3 tablespoons of cornstarch


  1. Bake pie crust in 9 inch deep pie dish and set aside to cool.
  2. Put the water, sugar and cornstarch in a saucepan and bring to a boil.
  3. Whisk constantly until it become thick. For about 3 minutes.
  4. Then whisk in the Jell-O and cook for a minute longer.
  5. Remove from the heat and let cool for about 15min
  6. As the glaze cools, place strawberries straight into the pie crust.
  7. Pour the glaze over the strawberries.

You can find complete recipes of this Fresh Strawberry Pie in



This is the best gluten free red velvet cupcakes recipe ever.  Moist cupcakes with a hint of chocolate and vanilla. Dairy free and vegan options!

I developed this gluten free red velvet cupcake recipe last summer when I was running my gluten-free baking company, and then I never actually baked it to sell at the market. I guess red-velvet isn’t a big summer flavor, more for holidays and special occasions. Like Valentine’s day. Red velvet is perfect for Valentine’s day.

The very first Valentine’s day that I was married I spent the whole morning baking a special dinner for my hubby. I made a bunch of dippers for fondue, and baked several mini red velvet cakes with cream cheese frosting. I was really proud of myself for pulling it off, that week we were moving from our first apartment( a less than 500 sq foot studio) to our second apartment and I was 7 months pregnant with our daughter (we had been married 11 months.)

I proudly served these cute little mini red velvet cakes that were covered in sweet cream cheese frosting and my sweet hubby only ate half of his. I had not yet discovered that he doesn’t like cream cheese, at all. So for him the cream-cheese frosting ruined the yummy red velvet.



For the Cupcakes

  • .75 oz (about 3 Tbs) cocoa powder
  • 9.5 oz ( 1¼ c minus 1 Tbs) white sugar
  • ½ tsp salt
  • ½ tsp xanthan gum
  • ½ tsp baking soda
  • 8.25 oz (1½ c) Gluten-Free Flour Blend (I have only tested with my GF Cookie/cake blendand have gotten great results)
  • ½ c milk *see note
  • ½ c. vegetable oil
  • 2 eggs**see note
  • 1 tsp vanilla
  • 1 tsp vinegar
  • ½ – 1 tsp red food coloring***see notes
  • 1 recipe Easy Cream Cheese Frosting


  1. For the Cupcakes+
  2. Preheat oven to 350F. Line cupcake pan with paper liners.
  3. Mix together all the dry ingredients in a mixing bowl. In a large liquid measuring cup mix together all the wet ingredients.
  4. Add the wet ingredients to the dry ingredients and mix until combined.
  5. Fill the muffin pan cups about ¾ way full (about 1 Tbs of batter for mini muffins) and bake until the cupcake springs back when you touch it, about 18-22 minutes. (30-35 minutes for a layer cake.)
  6. Cool before frosting with Easy Cream Cheese Frosting

You can find complete recipes of this {BEST} GLUTEN FREE RED VELVET CUPCAKES in

Peanut Butter Cup Pie

Peanut Butter Cup Pie

This Peanut Butter Cup Pie is layer upon layer of absolute deliciousness! Peanut Butter Lovers, this is for you!
So, I’m going to be turning 35 on Sunday. (I should just own it, right? I was hesitant to type the actual number, but I’m going to go with just owning it.) And so I’ve been thinking a lot about the last year of my life, the 35th year. And if you don’t mind, I’m going to get a little preachy up here on my high horse soap box. #thatstotallyathing

Here’s the most important thing that I learned this last year: Marriage takes a ton of work. I know it sounds super obvious, but hear me out.  So in the last six months, we found a babysitter that we really loved (who just moved out of state and I’m totally in tears and in denial at the same time), and we hired her about two times a month.  Yes, it was an expensive endeavor, but one that was worth every penny. It is quite literally the best thing that we have ever done for our marriage.

There were many times that we had absolutely no plans going into the date night and we would do something as “lame” as going to a chain restaurant and talk to each other over appetizers and cocktails . . . . Now that I think about it, those were actually my very favorite dates because I had no expectations about the night being super magical or romantic going into them.

And maybe that gets to the heart of why these date nights have made such a difference for us. For us, at it’s core, our marriage is about two best friends who are partners in life. But when you have really little kids it’s easy to start hating your friend.

I mean, sure you still love them, but you kind of forget that you like them too. And these date nights reminded us how much we like each other. Like we really like each other. In the end there is no one that I would rather split a plate of calamari with.

So, since I am entering the age where I am old and wise, I say this to you friends: Even if you feel like your marriage is the absolute best it could be, take some time and go on some dates. It is worth the investment of time and money. I don’t think Nathan and I have been in a better place since before my mom passed away.

Peanut Butter Cup Pie
Peanut Butter Cup Pie



  • 60 Nilla Waffers
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar

Ganache Layer

  • 4 oz milk chocolate chips
  • 1/2 cup heavy cream
  • Peanut Butter Cup Layer
  • 9 full sized peanut butter cups

Filling Layer

  • 2 TBSPs granulated sugar
  • 1 cup heavy cream, cold
  • 1 cup creamy peanut butter
  • 8 oz cream cheese, room temperature
  • 1/2 cup granulated sugar

Chocolate Drizzle

  • 1/2 cup milk chocolate chips
  • Chocolate Whipped Cream Frosting
  • 2 TBSPs granulated sugar
  • 1 cup heavy cream
  • 2 TBSPs unsweetened cocoa powder
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract


  1. Preheat your oven to 350 degrees.
  2. In a food processor , blend together the vanilla wafers.
  3. Then blend in the 1/3 cup melted butter and 1/4 cup granulated sugar.
  4. Press into a deep dish pie pan and bake for 10 minutes.
  5. When you put the crust in the oven, put your metal mixing bowl (from a stand mixer) and metal whisk in the freezer for 15 minutes.
  6. In a microwave safe measuring cup, combine the 4 oz of milk chocolate chips and the 1/2 cup heavy cream.
  7. Microwave at half power for a minute. Stir, and then microwave in 30 second intervals until it is fully combined and smooth.
  8. Pour into the bottom of the pie crust and cool in the refrigerator for 10 minutes.
  9. While the you are waiting for the chocolate and pie crust to cool, combine the 2 TBSPs sugar and 1 cup heavy cream in the frozen metal bowl and beat on medium until soft peaks begin to form.
  10. Then beat in the 1 cup peanut butter.
  11. Once that is combined, beat in the room temperature cream cheese and 1/2 cup granulated sugar, until fully combined.

You can find complete recipes of this Peanut Butter Cup Pie in