Category Archives: Snack

Artichoke Feta & Ricotta Dip

Artichoke Feta & Ricotta Dip

….AND…its Friday already! Woohoo!  This was the best week, it flew by, I was super productive with my work projects, the weather was beautiful and I got in some good crossfit workouts.  Now to move on to the OPPOSITE of healthy workouts and take a look at this creamy dreamy dip recipe.  Actually, it’s not THAT bad for you, but we’re definitely not tipping into the healthy scales at all here.

One of the very first recipes that I used to make when I was younger was a hot artichoke dip, in fact according to tradition, I still whip up a batch for our appetizer extravaganza every Christmas.  I decided it was time to come up with a cold version I could make in the summer that still had that oh-so-delicious creamy artichoke flavor but without the heavy (and hot) melted cheese.

SO, I came up with this version, and it was pretty freakin’ awesome if I do say so myself.

Artichoke Feta & Ricotta Dip

It’s as simple as throwing all of the ingredients in a food processor, blending it up, and pouring it into a bowl.  Its awesome kept simple with chips but I’m sure it would also be great on some grilled crostini or with some fresh crudités.

Artichoke Feta & Ricotta Dip

BTW – if you haven’t tried Kettle Brand Salsa Picante tortilla chips, they are the bom diggity of all diggity.  I picked some up for the first time this weekend and we gobbled them up with this dip.

Enjoy this summer dip while the nice weather lasts!  You can probably make it in the fall or winter too, I won’t tell.

Happy Weekend to all!

 

WHAT MAKES ME HAPPY:

Getting a new body wash scent.

BodyWash

haha, sorry that picture is GINORMOUS, its like I forced my body wash to take a mug shot.

I’m generally a pretty brand loyal person but when it comes to body wash, I need a different scent, every, single, time.  In fact I don’t think I’ve ever, once in my life bought the same scent twice.  Its a weird thing, its like its my life’s mission to try out every smell that exists on my body (in body wash format of course).  This piña colada wash is pretty awesome, especially since you know what a coconut freak I am. In fact, I think its time to go lather up with some right now after that tough workout today, see ya!

Artichoke Feta & Ricotta Dip

Ingredients

  • 1 can artichoke hearts (14oz)
  • 1/2 cup ricotta cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons parmesan cheese
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon fresh lemon juice
  • 2 Medium scallions (white & green parts)
  • drizzle olive oil

Directions

1. Blend all of the ingredients together in a food processor until smooth & creamy.
2. Pour into a bowl and store in refrigerator before serving.

Chocolate Flax Almond Butter

Chocolate Flax Almond Butter

I am SO happy to be reunited with almond butter!  I feel like it’s a long-lost friend that I haven’t seen in forever but we were able to pick up right where we left off last :).  Sometimes I take short cuts by buying things pre-made but almond butter is one of the few things that I have to make myself.  Whenever I buy it in the store, it is never the right consistency, it’s always hard and somewhat chunky and doesn’t work great for dipping fruit into or smoothing onto a piece of toast.

Chocolate Flax Almond Butter

I’ve been bad about making it lately so as a result I have been in an almond butter drought! But it could last no longer! I decided to make a big deal about its return and make it extra healthy with some flax and extra delicious with some chocolate.  Holy yum!

Chocolate Flax Almond Butter

Making your own almond butter is seriously easy, I made this batch today quickly on my lunch break.  If you have a good food processor and some almonds, get an empty jar and a spoon ready because its time to make some!  For this variation, I tossed some raw, unroasted almonds in a little maple syrup & ground flax seed.  Then I roasted them for 15 minutes, let them cool slightly and then threw it in the food processor to let the magic happen.

Chocolate Flax Almond Butter

Rich, creamy and DELICIOUS!

Chocolate Flax Almond Butter

For a snack this afternoon I dipped some pretzels into the chocolate almond butter.  Um. Yah. That was freaking amazing. It was like a decadent chocolate covered pretzel with just the right amount of salty and sweet.

Enjoy!

WHAT MAKES ME HAPPY:

A freshly made bed.

FreshlyMadeBed

Yes. Just Yes.

Chocolate Flax Almond Butter

Ingredients

  • 2.5 cups raw unroasted almonds
  • 2 tablespoons ground flax seed
  • 1 tablespoon real maple syrup
  • 1 tablespoon cocoa powder
  • 3 tablespoons dark chocolate chips
  • 1 pinch salt

Directions

1. Preheat oven to 350 F.
2. Toss almonds, flax seed & maple syrup together in a bowl until evenly coated. Spread almonds in a single layer on a parchment lined baking sheet.
3. Roast for 15 minutes. Remove from the oven and let cool for 5-10 minutes.
4. Empty into a food processor and blend until smooth and creamy. You will need to scrape the sides off occasionally so it mixes evenly. It will take around 8-10 minutes to get the right consistency.

Spinach Ricotta & Roasted Tomato Toast

Spinach, Ricotta & Roasted Tomato Toast

Hey guys!  Long time no speak!  I just recovered from a nasty stomach bug so needless to say I didn’t have any exciting eats to share.  Toast and a few bites of broth was about all I could muster for a few days.  Fortunately it has since passed and I’ve moved on to more exciting toast, like toast topped with creamy ricotta, caramelized onions, spinach and roasted tomatoes.

BirthdayParty

This past weekend Tom & I had a delayed 30th birthday party at a bar in Boston and we had SO MUCH FUN!  We rented out a room that had its own bar and music system, we rocked out to some 90s hip hop and threw back some cocktails and miller high life 🙂  I feel so lucky to have such a great group of friends, thanks to everyone for coming out to celebrate with us!

RicottaTomatoToast3

When I go back to cooking meals after going a while without spending much time in the kitchen, its SO nice to just spend time chopping and prepping for a meal.  There is something so meditative about it, its  my zen zone.  I’ve just been having trouble finding the motivation to cook lately.  I’m hoping my work schedule will slow down a bit so I have more time to cook up elaborate meals again 🙂 Stay tuned…

Spinach, Ricotta & Roasted Tomato Toast

Anyways, about this toast.  It makes the perfect light lunch, I was trying to imagine eating it outside on the patio on a nice warm summer day.  Warm summer days feel so far off after a week of rainy cold weather but maybe it will come some day.  Until then, a girl can dream can’t she?

Spinach, Ricotta & Roasted Tomato Toast

To make this I just roasted some sweet cherry tomatoes at 425 until they started to explode 🙂  Then I sautéed some onions, garlic, spinach and ricotta cheese .  Stirred in some salt, pepper and thyme, drizzled with some olive oil and called it a day!

Spinach, Ricotta & Roasted Tomato Toast

I know we’re not knocking down culinary boundaries with this one but it was delicious & quick and hopefully you’ll get to enjoy it outside on a patio with warm summer weather, someday…

Have a great weekend!!

 

 

 

 

Sausage & Pepperoni Pizza Bruschetta

Sausage & Pepperoni Pizza Bruschetta

Not sure where you guys live but here in Massachusetts Sunday was one of the nicest days we’ve had this year.  It was as though everyone was rising from the dead and coming out to see the light.  The beach was packed with people biking, running, walking their dogs, pretty much anything that got them out of the house and into the sun.  We got an early start on the day, whipped up some smoothies for breakfast and then got our errands out of the way before the stores filled up.  We followed it up with a nice long walk with Oto around the island.  For lunch we cooked up some salmon burgers and then I got my nails done while Tom went to swim training.  He’s training for a triathalon this summer and has been putting lots of time in running, biking and swimming.  I always admire how committed he is to his goals once he sets them for himself.  Can’t wait to go cheer him on in August!

Anyways, since we’re talking about an awesome day, let’s talk about some awesome food too…

Sausage & Pepperoni Pizza Bruschetta

This actually started out as an entirely different meal but ended up being even better as leftovers.  I originally made this as a pizza fondue which we dipped small chunks of bread into.  It was out-of-this-world delicious and we were lucky to have a bunch of leftovers.  It didn’t melt to the same consistency when I reheated it so we started just piling it on top of bread and realized that it almost tasted better as a bruschetta-type topping.

Sausage & Pepperoni Pizza Bruschetta

This would be the perfect appetizer to make for a party.  You can prepare everything ahead of time if you’d like and then before serving just reheat in the microwave (or stovetop), toast up some bread points and call it a day.  I used a round piece of onion focaccia that I cut into wedges and then cut each wedge in half (depth-wise) so it wasn’t as thick.  The nice part about the topping is the consistency, its not quite as watery as regular bruschetta so you don’t have to worry too much about the bread getting soggy.

Sausage & Pepperoni Pizza Bruschetta

I finished it off with some grated parmesan cheese, I’m sure it would be amazing with some fresh basil as well.  Only a few more months before I can start planting my summer herbs and have constant access to fresh basil, mint and thyme!  You could also make it vegetarian by omitting the sausage & pepperoni and adding some vegetables like zucchini or peppers.

If you decide to make this as a fondue, prepare the same way, just serve immediately with bread cut into small cubes.  It’s pizza night without all the mess!

 

WHAT MAKES ME HAPPY:

The sound of spring birds…

Now that we’ve fixed the bathroom vent and I’m no longer dealing with creepy birds IN our house, I’m really starting to enjoy the sounds of birds outside the house.  When we go for our afternoon walks the birds are out chirping in full force, I always imagine that they are talking to each other about what a beautiful day it is (and this year, probably how crappy that winter was)…

Sausage & Pepperoni Pizza Bruschetta

Ingredients

  • 1/2 Medium onion (diced)
  • olive oil
  • 1/2lb sweet italian sausage (casings removed)
  • 3oz thinly sliced pepperoni (diced)
  • 24oz chunky tomato sauce**
  • 8oz shredded mozzarella cheese
  • 1 tablespoon corn starch

Directions

1. In a large pot heat olive oil over medium high heat. Add onions and cook for 5 minutes stirring occasionally.
2. Remove casings from the sausage and add to the pot. Break the sausage up into small pieces using a spoon or spatula. Cook until lightly browned & cooked through. Drain excess fat from the pot if necessary.
3. Add the tomato sauce and stir well. Continue cooking until sauce is heated through (5-10 minutes).
4. In a bowl toss the mozzarella cheese and diced pepperoni with the corn starch until coated well.
5. When sauce is hot, slowly stir in the mozzarella cheese mixture until creamy and melted.
6. If serving as fondue, serve with small pieces of bread. If serving as bruschetta, serve on top of lightly toasted bread.*

Note

* Can be made ahead.  Before serving, reheat in the microwave or on the stove top over low heat.

**For sauce, I used a mixture of Rao's Four Cheese sauce and Trader Joe's bruschetta topping.

Roasted Red Pepper Artichoke Dip

Roasted Red Pepper Artichoke Dip

You guys are probably just as stuffed as I am from the super bowl but I wanted to share this quick dip with you before I forget.  This is a super easy, super delicious recipe that you’ll want to keep in your toolbox.    The recipe is from my Mom, I’ve made it a handful of times and its always delicious and received well.

Speaking of the Super Bowl… holy crap that was a blowout huh?  Seattle won so I’m happy about that but it was just sad, I felt kind of sorry for Denver.  I was starting to root for them to get a few more points so they would feel a little better about it.  Oh well, I’m glad they didn’t because I won $50 on the final score! wooohooo!

Roasted Red Pepper Artichoke Dip

We had some of this dip leftover so I made a huge spinach salad tonight topped with this dip, some roasted garlic caesar dressing & buffalo shrimp.  YUM!  I bet it would also make a delicious sauce to serve with some grilled chicken, steak or veggies.  Ooh, that just gave me an idea, I think tomorrow night I am going to make a veggie quinoa bowl topped with this sauce.

 

WHAT MAKES ME HAPPY:

When you get a warm day during the winter where you can actually drive in your car without a jacket on.  Saturday & Sunday were so gorgeous, we were able to get outside and take a nice long run.  I took a little trip to Trader Joe’s and blasted my music while driving WITHOUT a jacket.  I know it sounds weird but its just so freeing to not feel all bulky for once after bundling up in winter clothes for weeks.

It was nice while it lasted, now back to the cold & snow…

Roasted Red Pepper Artichoke Dip

Ingredients

  • 12oz jar roasted red peppers
  • 2 cloves garlic
  • juice half lemon
  • 14oz artichoke hearts (drained)
  • 1/4 cup grated parmesan cheese
  • 1/4 cup feta cheese
  • drizzle olive oil
  • 2 tablespoons fresh parsley

Directions

1. Combine all of the ingredients in a food processor and process until smooth & creamy.
2. Serve with chips, crackers or crostini.

 

Let’s Talk About Snacks Baby…

Healthy & Delicious Snacks | A Sunshiny Day

…let’s talk about you & me, let’s talk about all the good things & the bad things that may be, let’s talk about SNACKS!  HA!  I hope you walk around singing that song all day because its been stuck in my head ALL. DAY. LONG.  I was in the shower this morning thinking about what I would name this post (obviously, because the shower is where I do all of my deep thinking) and that old song just popped into my head. And it won’t leave.  Let’s hope writing it down here will make it leave my head.

Anywho, let’s talk about snacks…

SnackVans2

The other day I found the cutest little package on my doorstep full of new snack products that were just released by Van’s Foods (plus this super cute plate)!  I love trying new things from companies who are doing their best to create great products.  I’ve had Van’s  frozen waffles in the past so I was looking forward to trying some more of their delicious goodies and they certainly did not disappoint!

SnackVans3

I think my favorite were the PB & J Strawberry sandwich bars.  They are Non-GMO project verified, gluten free and have a short ingredient list (score!).  We took a few on our trip to Chicago and they were great to have when we were getting hungry on the plane or in-between meals.  The blueberry is really good too.  I haven’t been able to find them in my local store yet but I’ll definitely be buying more of them when they arrive.

SnackVans4

They also included a few bags of their new baked chips (Nacho, Nacho Man & Mighty Good BBQ).  Both flavors were very tasty, I think I preferred the Nacho flavor just because I’m more of a cheese girl as you probably already knew.

SnackVans1

Thank you Van’s for sending me some goodies to try.  Its nice to know that companies are listening to what we’re saying and creating simpler foods that still taste just as good.

Since we’re talking about snacking, I thought it would be fun to dig out some old recipes for fun healthy snacks.  I find that snacks are my biggest weakness.  Despite the fact that I generally eat healthy meals, I think I sabotage myself by snacking too much in-between meals and not watching my portions.  It’s great to have some of these better-for-you snacks on hand so I won’t just dig into the chip bag. I’m also trying hard to start putting my snacks into bowls or plates before I eat them so I know exactly how much I’m consuming.

Here are some of my favorites snacks from A Sunshiny Day past…

Avocado Tomato Feta Dip

Avocado, Tomato & Feta Dip

Carrot Cake Protein Bars

Carrot Cake Protein Bars

Chocolate Almond Balls

Chocolate Coconut Almond Balls

Pecan Pie Energy Balls

Chocolate Pecan Pie Energy Balls

Cocoa Cayenne Kale Chips

Cocoa & Cayenne Dusted Kale Chips

Garlic Parmesan Kale Chips

Garlic Parmesan Kale Chips

Banana Sushi

Banana Sushi (just spread a whole wheat wrap with nut butter, sprinkle with coconut, put a banana in the middle, roll up and then cut into slices).

Coconut Almond Cashew Butter

Toasted Coconut Almond Cashew Butter

Dark Chocolate Mug Cake

Dark Chocolate Cherry Mug Cake

Mint Chocolate Chip Fudge

{Healthy} Mint Chocolate Chip Fudge

Peanut Sweet Chili Hummus

Creamy Thai Peanut Hummus

What are your favorite snacks???

 

p.s. – I was not paid by Van’s Foods for my review other than free delicious tasty snacks, all views are my own 🙂

 

 

 

 

 

 

 

 

 

Coconut Pomegranate Overnight Oats

Coconut Pomegranate Overnight Oats

If you had a stressful Monday like I did, it might be time to whip out a pomegranate and get out some of that built-up aggression.  If you don’t know what I’m talking about then you don’t know the secret trick to getting those beautiful little arils out of a pomegranate.  My dad taught me how to do it one day after he learned it from Martha Stewart (sorry, the secret is out Dad, you learned something from Martha).

Anyways, if you don’t know already, just cut the pomegranate in half, hold it over a big bowl and SLAM the back of the pomegranate with a large spoon.  The seeds will pop out and land in the bowl.  You may have to pick over it a little bit to get out some white pieces but it is WAY easier than any other method out there.  After I learned this, it was like this huge door was opened in the world of pomegranate possibilities.  Like pomegranate overnight oats. Yum.

Coconut Pomegranate Overnight Oats

How did I forget about overnight oats?  What is wrong with me?  They are SO good!  I usually make them with strawberries and blueberries but the pomegranate was such a great new flavor, plus you get all that antioxidant power in there!  It takes a little bit of planning to make this the night before but it will be well worth it when you stumble towards the refrigerator with your eyes half-open in the morning and see that beautiful bowl of oats waiting to be dug in into.

Coconut Pomegranate Overnight Oats

I added a little coconut extract in here but it would still be good if you don’t have any on hand.  I’m just a little bit of a coconut freak so I try to put everything coconut I can find in everything I eat.  I was just saving these photos and realized that my coconut obsession might be a little out of control, I probably have more coconut recipes than anything else. Oh well – let’s just hope you like it too, otherwise you might want to go hang out somewhere else.

Coconut Pomegranate Overnight Oats

I used goat’s milk yogurt in mine but you can use whatever you prefer, greek works well too.  Try to buy the plain variety if at all possible, I like to add a little maple syrup to sweeten it up but I like to control how much sugar I’m having.  Some of the flavored varieties have something like 25 grams of sugar which is totally unnecessary.

Enjoy!

WHAT MAKES ME HAPPY:

The January Thaw!

Ocean

Granted, it has not been helping the ski conditions but I’ve loved having my afternoon walks with Oto back.  I know it won’t last long but we’re enjoying it while it does!

Coconut Pomegranate Overnight Oats

Serves 1
Allergy Milk
Dietary Vegetarian
Misc Pre-preparable, Serve Cold

Ingredients

  • 1 cup plain yogurt
  • 1/4 cup rolled oats
  • 1 tablespoon chia seeds
  • drizzle maple syrup
  • 1/2 teaspoon coconut or vanilla extract
  • 1 tablespoon shredded unsweetened coconut
  • 2 tablespoons pomegranate arils
  • 2 tablespoons almond or coconut milk

Directions

1. Stir all of the ingredients together in a bowl until combined well.
2. Place in the refrigerator overnight to enjoy in the morning.

 

 

 

Hummus Mediterranean Dip

Hummus Mediterranean Dip

Well it’s officially the new year now and we know what that means right?  About 3 weeks of crowded gyms and people posting about their salads and smoothies.  I’ve decided not to do the traditional “lose weight” resolution that I never stick to but instead I’ve worked on making more realistic, easy-to-achieve goals.  I’ve made 3 resolutions:

1.  Drink more water.  Whenever we go anywhere on the weekend I have to bring a full water bottle with me and it must be empty by the time we come home. I’m always good about drinking during the week when I have a full glass at my desk but on the weekends I completely forget to drink when we’re out and about.  I think carrying a water bottle is a fairly easy-to-follow rule and so far I’ve been pretty good about it.

2.  Try to read at least one book a month.  I’d like to spend less time watching TV and more time reading so I thought this was a good one.  I’m about halfway through “The Book Thief” right now and its only January 7th so I’m on track to finish this one by the end of the month if not earlier!

3. The last one is a joint one with Tom.  We decided to eat breakfast at home on the weekends unless we’re going on a trip.  We fell into a habit of going to the gym in the morning and then being so hungry by the time we got out we’d end up going out for a big breakfast or Starbucks or something.  It’s just as easy to come home and whip up a delicious (and cheap) omelette!

What are your resolutions this year?

Hummus Mediterranean Dip

Since I’m assuming most people are trying to be healthier after indulging over the holidays, I figured I would post a healthier dip that you could make for all those big football games coming up. Or you can just make it just because it’s so freaking delicious you may want to eat it with a spoon.

Hummus Mediterranean Dip

Basically all we’re doing here is taking 2 of my most FAVORITE dips ever and putting them together in one fancy presentation. I guarantee this will be a hit if you bring it to a party.  The dip in the middle is my Avocado Tomato Feta dip which was my #1 viewed recipe in 2013, the dip on the outside is my creamy dreamy Peanut Hummus.  I SUPPOSE you could cheat and use some store-bought hummus if you HAVE to, but if you haven’t made that hummus recipe yet, you need to do it.  The flavors work so well with the fresh bright flavors in the avocado tomato dip.

Hummus Mediterranean Dip

Ok, so now for the pretty presentation?

1.  Using a pie dish, place a smaller bowl in the center of the dish upside down.

2.  Spread the hummus in an even layer around the perimeter of the pie plate.

3.  Remove the small bowl and then fill the center with the Avocado Tomato Feta Dip.

Voila! Enjoy!

 

WHAT MAKES ME HAPPY:

Snowshoeing!

Snowshoeing

We got a nice dump of snow in Massachusetts last week.  We fought the urge to stay inside and be lazy all day so we shoveled ourselves out (or Tom shoveled us out), and then we set out to get some fresh tracks.  Despite the SUPER cold temps, it felt good to be outside and sweating.  I love how quiet the woods are after a snow, it’s so peaceful.

P.S. – if you want to get some snow shoes but don’t feel like dropping big bucks you can buy them at Ocean State Job lot for $45. 🙂

 

 

 

Garlic Parmesan Kale Chips

Garlic Parmesan Kale Chips

WHEW! What an awesome few days for Boston!  Its so fun to see how excited people get and how much winning brings people together.  I have to say I really enjoyed this World Series, I definitely got into the games.  I will admit that I wasn’t the most dedicated fan during the season and I won’t pretend that I was but these past few weeks have been fantastic!  It brings me back to the 2004 World Series when I was in college.  Everyone decided it would be fun to riot in the streets, flip cars and light fires.  Yah people, that’s a GREAT idea!  I’m glad everyone kept it less violent last night (at least as far as I know).  It was still just as exciting and amazing to watch them win for a third time!

Garlic Parmesan Kale Chips

So how about these kale chips?  There are a few things that I don’t make that often but when I do I think “Why don’t I make this more often?  I should really make it all of the time.”  But then I don’t.  Things on that list: kale chips, hummus, almond butter and protein balls.    Maybe that should be my New Year’s resolution next year, make more things on this list more often so I can have healthy homemade snacks around. ALL. THE. TIME!!

Garlic Parmesan Kale Chips

If you have garlic powder that’s been sitting around for a while, go get yourself some good stuff.  I use garlic powder ALL the time.  My go-to seasonings are salt, pepper & garlic powder.  I usually get mine from Trader Joe’s but I picked some up at the farmer’s market last weekend and it was great!  It was so delicious on these kale chips.  I ate almost the entire pan in one day.

Garlic Parmesan Kale Chips

If you haven’t made kale chips before, now is the time to start!  They are seriously so easy, I made them during my lunch break this week.  Just massage kale leaves with olive oil…

Garlic Parmesan Kale Chips

Season them well and then bake at 350 F until light & crispy (about 10-15 minutes).  See? Easy peasy!

Garlic Parmesan Kale Chips

Anyone figured out a good way to store leftover kale chips?  I haven’t figured it out yet, whenever i put them in a bag or container they get all soggy.  I guess I’m just going to have to finish the entire serving in one day, damn! 🙂

Happy Friday everyone, have a great weekend!!

WHAT MAKES ME HAPPY:

These guys!

ALCS Tigers Red Sox Baseball

How can you not be happy seeing the pure joy that this team and the people of this city experienced after that win?  I know its just a sport but its so awesome to see everyone come together to celebrate.  Even in our little suburban neighborhood you could see everyone had their TV’s on cheering this team to their victory.  Ok guys, now go shave those nasty scraggly ass beards!

Garlic Parmesan Kale Chips

Ingredients

  • 3 handfuls curly kale (washed and dried thoroughly)
  • 1 tablespoon olive oil
  • parmesan cheese
  • garlic powder
  • salt

Directions

1. Preheat oven to 350 F. Pour olive oil over the kale and massage oil into all of the leaves until every leaf is lightly coated.
2. Spread in a single layer on a baking sheet and season well with parmesan cheese, salt & garlic powder.
3. Bake for 10-15 minutes or until light and crispy.

 

 

Strawberry Chocolate Coconut Bars

Strawberry Chocolate Coconut Bars

I told you this was coming… Remember that package of goodies that Immaculate Baking sent me?  Well fortunately for you, this isn’t the last of the creations coming your way.  I still have some gluten-free peanut butter cookies in the fridge and I know EXACTLY what I’m going to do with them, looks like you’re just going to have to wait & see, wahahaha!

Strawberry Chocolate Coconut Bars

If you haven’t gathered this from the 5 million thousand coconut recipes I’ve posted, I’m KINDA into coconut.  When I found out one of their new flavors was going to be Coconut Macaroon, l was SO excited!  One of the things I love about my job is that I get to see a product through from conception to creation.  It’s so cool to see a package that I designed when I walk into the store. And then, when I actually get to see someone put a product I designed in their shopping cart, I have a little warm fuzzy moment with myself as if I’m in on a secret.

Strawberry Chocolate Coconut Bars

The best thing about this recipe is that you only need THREE ingredients and when they are done you’ll feel like a baking genius!  All you need is (2) packs Immaculate Baking Coconut Macaroons, Strawberry Jam and Chocolate Chips!  You can get creative if you want and try different jam flavors and chips like raspberry & dark chocolate, blueberry & white chocolate or you could even spread a layer of chocolate instead of jam and use peanut butter chips. Yum!

Strawberry Chocolate Coconut Bars

Ok, are you ready? This is all you do…

1.  Bring dough to room temperature.

2.  Lightly spray a 9×9 pan with cooking spray, preheat oven to 375 F.

3.  Press the first package of coconut cookies into a single layer in the pan.

4.  Spread a layer of jam & chocolate chips on top of that.

5.  Use the 2nd package of cookies to create another layer on top of that.

6.  Bake for 15-20 minutes until nicely browned on top.  Let cool for 15 minutes and cut into squares.

Strawberry Chocolate Coconut Bars

These were SO good!  I sent them off to work with Tom the next day and I stood at the door crying and waving goodbye.  I try not to eat too many sweets but I love baking so I always send them away the next day so they’re out of the house.  Of course, I MUST do a little quality control and try one before I send them off, that is a very important part of the process!