1. Preheat the oven to 350° F. Grease a 9 x 13-inch baking dish. Melt the butter and allow it to cool slightly. 

2. Briefly whisk the eggs, melted butter, and coffee together, then add the brownie mix and stir just until all the dry mix is incorporated. Note: Be careful to not overmix the eggs or batter—this may increase the risk of your brownies cracking and your web not looking smooth.  

3. Spread the brownie batter evenly in the prepared baking dish. Tap the bottom of the pan several times to further smooth it out. Bake for 25-30 minutes, or until the center is no longer jiggly and a toothpick inserted into the center comes out with only a few wet crumbs. 

4. Allow the brownies to cool completely.

5. Meanwhile, make the frosting by combining the powdered sugar and 1 ½ teaspoons of milk in a small dish and thoroughly stirring until the mixture is smooth. If it seems too thick, add the remaining ½ teaspoon of milk. 

6. Transfer the frosting to a piping bag or a plastic baggie. Cut the tip off your piping bag or one corner off your baggie so there is a small hole.

7. Slowly pipe a spider web onto the cooled brownies. You can start it in a corner or make a round one in the center. Look online for inspiration if you’re unsure. Allow the frosting to firm up before serving, about 2 hours. 

Note: Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.

1. Prepare the rice by swishing it around in a bowl of water and then draining thoroughly through a fine mesh strainer. Combine rice, spices, butter, and water in a medium saucepan and bring to a boil. Once boiling, cover and reduce heat to maintain a gentle simmer. Cook for 15 minutes. Turn off heat and let rice rest covered for 10 minutes. Fluff with a fork and remove cardamom pods before serving.

2. While the rice cooks, prepare the chicken. Heat a large deep skillet or Dutch oven over medium heat. Add coconut oil, swirl to coat and then add onion. Sauté onion, stirring occasionally, until lightly browned, 8-10 minutes.

3. Add the garlic and all the spices and sauté for another minute or two until fragrant. Add the tomato paste and cook, stirring constantly, until it takes on a slightly darker color, 1-2 minutes.

4. Add the coconut milk and stir well before adding the cauliflower and chicken; stir again. Cover and cook, stirring every few minutes, until the chicken is cooked through and the cauliflower is tender, 10-15 minutes. 

5. Stir in the lime or lemon juice and serve immediately with cilantro and spiced basmati rice.