{Handmade} MAGIC COCONUT BARS

~~~~~~~~~~~~~~~~~~MAGIC COCONUT BARS~~~~~~~~~~~~~~~~~~
            (a.k.a. So Good You Have To Sit Down Magic Coconut Bars)


Do you know why they are so amazing? Sweetened Condensed Milk...music to your ears & tastebuds. Quick, super duper delicious, & way better than any candy bar you can buy at the store! Also, the best part is you can personalize to your own taste. I added a pinch or two of salt and cinnamon, and used semi-sweet chocolate chunks & walnut pieces because those are my favorite. However, any nut or chocolate type would be yummy. Experimenting with spices is always fun too...cayenne, salted caramel, or flake sea salt, anyone? I just thought of something else....coconut milk instead of sweetened condensed milk would amp up the coconut flavor.

Great party dessert. Very portable & shareable. Or you can keep them all for yourself...myyy preccciousss.

Experiment loosely adapted from Rachael Ray mag. (Love her!) Here's that link:
http://www.rachaelraymag.com/recipe/mexican-magic-bars/


Experiment Length:

30 mins


Yield:

24 small or 12 large bars


Materials:

1.5 c. crushed graham crackers
1 stick butter, melted
----------
1.25 c. (10oz) semi-sweet chocolate chunks
1.5 c. grated, unsweetened coconut
1 c. raw walnut pieces
1 can sweetened condensed milk
2 pinches each salt & cinnamon


Procedure:

Mix melted butter with graham cracker crumbs and press into bottom of a 13 x 9 inch pan.
Top with half of the chocolate.
Top the chocolate with the coconut.
Add a small pinch salt & cinnamon.
Top the coconut with the remaining chocolate.
Break the walnut pieces over that.
Pour the sweetened condensed milk evenly over the top surface.
Add another small pinch sea salt & cinnamon.
Bake at 375 for 20-25 mins until golden brown.

Cool & cut. Devour!

Results:

Uhhhhh yeahhh.....wow! So good you have to sit down. I can't wait to try different variations. Like a lemon coconut bar, mint chocolate chip, pineapple cherry bar, and more.

{Handmade} PASTA e FAGIOLI

Pasta and beans.....ahhhhh....two of my favorite things. If you also love pasta & beans and are a fan of soup, then this is the recipe for you! By far one of my go-to favorite comfort foods. Great for lunch or dinner, paired with a grilled cheese or some crusty buttered bread for dipping. Yum!

~~~~~~~~~~~~~~~~~~~~~~PASTA e FAGIOLI~~~~~~~~~~~~~~~~~~~~~~

Experiment Length:

1 hr for canned beans, 1.5 hr cooking time for dried beans (plus 1 hour pre-soak)


Yield:

6 servings


Materials:

1 tbs. olive oil
2 slices bacon, chopped
__________
1 medium onion, diced
1 large carrot, diced
1 large celery stalk, diced
bay leaf
S&P
0.5 c. white wine (optional)
__________
3 garlic cloves, minced
heavy pinch Red Chili Flake
1 sprig Rosemary, chopped (or 0.5 tsp. dried)
4 sprigs Thyme, chopped (or 1 tsp. dried)
0.5 tsp. dried Oregano
__________
6 c. Chicken Broth or 6 c. water + 1 tbs. Chicken Base
1 can diced tomatoes
1 can Cannellini Beans or soaked beans, see *Note below.
heavy pinch salt
__________
Cooked small cut pasta for serving...I love to use Ditalini.
Drizzle of Extra Virgin or Chili Olive Oil & grated parmesan to top bowl for serving.

*Note: If using dried Cannellini beans, add to pot and cover with 3 inches water. Soak overnight, or bring to a boil, boil 3 mins., and then pull off heat and soak 1-1.5 hr. Drain & rinse.


Procedure:

Add oil to bottom of soup pot. Add bacon and cook until crispy. Add diced vegetables, bay leaf, & a heavy pinch of salt and pepper; saute until onions are slightly translucent and softened.

Deglaze with the white wine & scrape up the frond (isn't that what they call it?) from the bottom of the pan. As Carla from the Chew says, "Why? Because there's flavor in the brown!" I couldn't agree more. In fact, I went outside to water the plants as my veggies were cooking and got distracted watching a caterpillar and came back in to lots of so brown it's black "flavor". Oops. At least the garlic wasn't in the pool yet, so it is all good. Let the wine reduce slightly.

Next, add the garlic....I like it garlicky! Garlic gives the soup oomph and is so good for you. If you don't like garlic, it's okay, but we can't be friends. I am just kidding! I can't see you, so if you don't like it, leave it out. Buuuut....maybe try pasting a small clove in or adding a pinch of garlic powder to give it a chance, okay? Add the herbs & spices. Cook 1 minute to help them bloom.

Add Chicken Broth or water + Chicken Base.  I prefer base because I like the flavor and feel better with less packaging waste. Plus, they sell it at Costco, so score! I like this kind:

Add tomatoes & their juices. Add the beans. Bring to a rolling boil, then turn to low and simmer until beans and veggies are tender to your liking. This takes about 30 mins. for canned beans and 1 hr. for soaked beans.

When done, pulse a few times with a stick blender or puree 1 c. of soup in a blender & add back in. This helps thicken the soup slightly and gives it a nice beaniness creaminess. Season to taste with salt and pepper.

Serve over a scoop of pasta, topped with olive oil & parmesan cheese. Mmm! Enjoy!

Results: Delicious as always! Had a bowl for lunch & I just might have again for dinner.