A mother-daughter conversation on food and cooking (mostly)
I was flailing a little on Sunday morning before my piano recital--I have a reputation for serving an excellent dessert buffet after the music, and I had made only one measly (well, okay it serves at least twelve people and has a pound of butter in it) chocolate tart.
It's very dangerous to just grab recipes from the internet and make them for guests, but I did it anyway, and these two were quite wonderful. The
pumpkin dessert thing is embarrassingly easy.
Nobody ate the
coconut cupcakes that afternoon, but as leftovers--which I have spread around the neighborhood, referring to myself as the Calorie Fairy--they have been
very popular.
This first picture is Mexican Macaroni, not coconut bars. Last night we had it with chayote, fresh strawberries, and dark chocolate.
The night before, we got some Copper River Red Salmon! We grilled it for Grandma, accompanied by roasted vegetables and a tomato-basil salad. For dessert we had these bars from a recipe I found in the Phoenix paper. Very simple and delicious.
Caramel Coconut Bars
1/2 cup brown sugar
1/2 cup butter, softened
1 cup flour
Combine above ingredients. Spread and pat in a 9x13 baking dish coated with cooking spray. Bake at 350 degrees for 10 minutes.
2 eggs
1 cup brown sugar
2 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flaked coconut
1 cup chopped pecans
Mix remaining ingredients and pour over crust. Bake 20 minutes longer, or until brown. Let cool before slicing into small bars.
