Wednesday, May 15, 2013
Food. And stuff.
I have to share one of my favorite bar cookie recipes of all time. Super simple.
But before I do, I have two things to say today.
1) I miss doing my 365 posts, because that gave me an excuse to take random photos of anything I wanted that had nothing to do with anything and put them somewhere. I have a few of those in this post. Just in case you were thinking, "Huh?" as you looked at them. Not that I've ever done that before. Like ever. Ha!
2) I've gotten a ton of emailed questions about some of my blog tweaks. And I'm almost jumping up and down that y'all like them! I still need to install a social media button put on the side, but then I'm done. (I put all the places you can find me in a tab at the top for now.) I thought I'd just answer the main questions here since I've gotten so many duplicate questions. You have asked me the style of font in my texts- I'm using "Arimo" for the main text and "Oswald" for my post titles. I've had a bunch of you ask about the sizes I'm using my photos at. I re-size them in PicMonkey to "850" wide. With my extended margins that is the perfect size for this particular blog width and I can click "Original size" when I'm uploading photos and plunking them into my blog. (You would obviously want to re-size your photos for your own margins.)
Here is my version of these yummy bars. And no. They're not good for you.
Jennifer's coconut bars
1/4 cup butter
1 1/4 cup crushed graham crackers
1 (14 oz) can sweetened condensed milk
1 (14 oz) bag sweetened coconut flakes
1 bag chocolate chips
Turn your oven on to 325 degrees.
Place 1/4c butter into a 9x13 pan, then place the pan into the warming oven and let the butter melt.
While that's going on, crush enough graham crackers to make 1/1/4 cups. (I used s'moreables because they are gluten free. They taste kind of awful, but if you cover something in enough chocolate it's good. Just saying.)
Pull the pan with the melted butter out of the oven and dump in your crushed grahams. Mix them well and press them all down into the pan to form a crust.
Open a can of sweetened condensed milk. Pour it over the top of the graham cracker crust.
Sprinkle a bag of sweetened coconut flakes over top. (But reserve just a handful)
Sprinkle a bag of chocolate chips over that, evenly.
Take the reserved coconut and sprinkle it over the chocolate chips so it can get all toasty and pretty looking.
(I don't think I've ever said the word "sprinkle" this much in my life.)
Now pop that pan into the oven and bake for about 25 minutes.
right this minute. I actually had to stop in the middle of getting this post up and snap a photo for you. I'm making enchiladas and egg muffins (the healthy kind) at the same time. I can't help my multi-tasking self.
Now I have to scoot because the hoodlums are almost home from school. What are you up to today?