I can’t believe this is the third year I’ve done this. Can you? This is always my favorite week on Sophistimom. The kids are back in school, the weather is starting to cool down (for some of us), and I think people tend to come inside and blog a little more.
You know how when you see a great idea, and you wish it had been your own? That’s how I feel now about Martha Stewart’s latest issue of Everyday Food. They have this great article on bake sale treats, and each one is a homemade version of a grocery store snack or cookie, like pop tarts, those Little Debbie oatmeal cream sandwich cookies, and my favorite of all: Malomars. Ooh, I love those things. There was this brief time I could get them in Colorado Springs, but then they stopped shipping them because all the chocolate cracked from the marshmallows expanding at high altitude. That was like torture. They carried them for about a week and then yanked them out of the stores again. I mean, who cares if the chocolate is cracked? Really!
Anyway, I sort of wish I had thought of their idea over at Everyday Food, but since I didn’t, I will be coming up with my own treats all week. I have no idea what I’ll post, but I hope you love them.
For the first day of Bake Sale Week, I couldn’t help but stick to the tried and true. The favorites of the past two years have been the s’mores bars, the lime bars, and the raspberry lemonade bars. So, to kick off this year, I thought I’d try making a bar cookie with coconut in it.
pineapple coconut bars
12 tablespoons butter, at room temperature
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
2 cups unbleached, all-purpose flour
2 20 ounce cans crushed pineapple, drained
1 cup pineapple juice concentrate
2 cups shredded coconut
1. Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and salt. Add in eggs, one at a time, incorporating well after each addition. Mix on high for 3-5 minutes. Add in vanilla, and flour. Mix until just combined. Press into a 13×9 inch pan lined with parchment paper.
2. In a medium size bowl, mix together pineapple and juice concentrate. Spread on top of first layer. Bake for 20 minutes. Sprinkle on coconut, and bake for 20 minutes more, or until coconut begins to turn golden.