There is something about eating coconut based treats in the dead of winter that is insanely warming. It probably the mere nibble of coconut can virtually transport you to a sun-soaked tropical beach. That may be stretching it a bit, but these cookies are escapism by the hand full.

Now I'm not claiming these little balls will defend you when the dreaded winter blues, comes calling, but they certainly can help.

The playful shape evokes the image of snowball and winter, but the taste screams tropical lounging by the pool! Perfect I say!

Did you know that the pound cake was so named because some of the early recipes required a pound each of flour, butter, sugar and eggs. The recipe originated in the 1700's in good ole England. The original recipe called for no leavening, just the air incorporated by the countless stokes of the whisk. In the days when many people couldn't read, this simple method made it simple to remember the recipe.

Being such an easy recipe to remember; I had to try it myself. So I opted to make a 'Half Pound Cake' using the same principal of the pound cake. First beat the half a pound butter to soften. Then beat in half a pound of sugar till light and fluffy. Incorporate half a pound of eggs a small portion at a time maintain the volume of air. Then finally add half a pound of flour till combined.

It produced an perfectly acceptable, albeit dense cake, but it was too dense and dry for my liking. So I present this non-historically traditional pound cake. It's a is a lighter moist cake with a softer crumb. The extra-lightness is aided by baking soda.

You can make a variation on this cake by swapping the lime zest and juice for orange or even grapefruit for a zingy winter lifter!

Southern boys love their cornbread, this is a cornbread to lust after.  Cornbread is a popular item in southern American cuisine.  It's enjoyed by many people for its texture and scent. Cornbread can be baked, fried or, rarely, *gasp* steamed. Steamed cornbreads are mushy, chewier and more akin to a cornmeal pudding or polenta than what most consider to be traditional cornbread.

Cornbread can be sweet or savory, I've opted for the latter here. I love it with as an accompaniment to Chile Con Carne. I've jazzed up the standard cornbread with a lime, coriander and jalapeno to echo the flavours that go with the American southwest.

This can be baked in individual muffin tins or a small round cake tin.