Crispy Cracker Coconut Mounds

Alternate title: Dipping Things in Chocolate is Hard.

I recently learned that the reason a lot of people don�t like coconut (according to two people I know who don�t like coconut) is the texture. I don�t really get it. Do these people just not like sweetened shredded coconut? What about desiccated? What about fresh? Or big dry flakes? I feel like there are way too many coconut types and applications to just give it a blanket dislike. I�m the kind of person who loves coconut, both in flavor and texture. I truly think it makes everything better. I was the kid who wished for Almond Joys at Halloween, who requested chocolate cake with coconut pecan frosting for every birthday, and who poked a hole in the bottom of every chocolate in the box, until I found the coconut one. I�m that person.

These little treats taste a lot like an Almond Joy�gooey sticky sweet coconut filling, crunchy almonds, and a chocolate shell. But then there�s the added salty, buttery crunch of the Ritz cracker, just for fun. I was originally planning on making little shortbread egg-shaped cookies, then doing the topping and the chocolate coating, but got lazy. Hence the Ritz. I�m pretty ok with it though, these fun treats are tasty and come together in a snap, and I actually really like the flavor of the Ritz here. The hardest part is the chocolate. Why is it so hard to get a nice, even, smooth shell? In my mind, these were the perfect little mounds, with perfectly smooth chocolate. What are your chocolate-dipping secrets? Tips? Tricks?

Oh well, I suppose I�ll never be a professional chocolate dipper. Sigh.

I�m calling these Coconut Mounds, because that�s what they are and I couldn�t think of a more appropriate name, but it�s kind of silly, because as we all know, Almond Joys have nuts, and Mounds don�t. But these do. It�s a confusing world we live in.

Crispy Cracker Coconut Mounds

Makes approx 15.
Note: I also made a batch using almond-based non-dairy cream cheese, which were excellent, but did need a bit of flour to thicken up the mixture enough to scoop.

4 oz cream cheese (half a brick) 1 cup confectioners / powdered sugar 1 teaspoon vanilla extract 1 cup sweetened shredded coconut 1/2 cup chopped almonds (I use roasted salted) Ritz-type crackers 3/4 cup semisweet chocolate chips + a tiny bit of coconut oil

Mix together cream cheese and powdered sugar (with stand or hand mixer) until combined and creamy. Add vanilla, and mix. Stir in coconut and nuts. If mixture seems super soft and too loose, you can either add a tad of flour and stir to combine, or pop in the freezer or fridge for a few minutes. Scoop mixture onto Ritz crackers (I used a 1.5 tablespoon scoop, not filled all the way) in mounds Melt chocolate in microwave, with just a bit (1.5 teaspoon -ish) of coconut oil, just to thin it Dip mounds in chocolate, being careful to not dislodge mound from cracker Chill to harden chocolate, can be stored in fridge

Pull Apart Pizza Bread

Over the weekend I made this ridiculous, absurd, out-of-this-world, cheesy, gooey, flavorful pull-apart pizza bread.  Should I even keep talking?  Writing?  Blogging?  Whatever it is I'm doing.  Basically, you should probably make this as soon as possible.  It requires a little effort, but it's not hard.  Added bonus?  Your children will totally want to help, and by "help" I mean they'll want to sprinkle flour all over their bodies and the floor like the fairies do.  The pizza bread dough only has to sit for an hour, so the whole thing comes together relatively quickly.  Once it's ready, you stuff little circles with a cheesy, saucy mixture (one you could add any of your favorite pizza toppings to!), and then you shove them all into a bread dish and bake.  Oh, and you top it with a buttery chive sauce because it's not sinful and delicious enough as is.  (Sarcasm)    

You can find the recipe HERE.  Enjoy!  

{Mozzarella, Parmesan, pizza sauce, sliced pepperoni, Italian seasoning}

{My little helpers, flour EVERYWHERE}

{Pockets stuffed, ready to bake...}

{Voila!  Topped with a chive butter sauce}

Also, Pull Apart Cinnamon Sugar Pumpkin Bread!

Baked Zucchini Chips

After making these Brussels Sprout Chips the other day, I've been craving other healthy snack options (don't worry, friends, my next post later today is about BUTTER).  I've fried veggie chips before but I wanted to see how baking them would work, so I followed this tutorial and made some Baked Zucchini Chips.  They were deliciously light and crispy, however, one large zucchini does not yield very many chips, so I would make more next time.  I also think I set my mandolin setting too thin - on '2', next time I'll go up to '3' because I'm crazy like that.  Mmm, just looking at this picture makes me want more.  Also I want to dip them in tzatziki sauce (just try spelling that word without Google).   

Also, Homemade Potato Chips, Kale Chips, Eggplant Chips and Baked Tortilla Chips.

Brussels Sprout Chips

Do you know what I consistently want?  Honey BBQ Fritos Twists.  Like, I want them all of the time.  If I could eat a bag every day without feeling guilty or disgusting (or gaining a thousand pounds)... I would.  And because of this, I don't think I've opened a bag since college.  I'm too afraid of what might happen once I taste that sweet and spicy crunch.  WHY IS IT THE PERFECT CRUNCH?  Nope, no... I must not go there.  Instead, I will make things like Brussels Sprout Chips, which are delightful and flavorful AND nutritious.  It is somewhat tedious, I admit, to rip off the outer leaves, but you can also slice them thinly with a knife for a similar effect and texture.  Check out this recipe if you would like to avoid Honey BBQ Fritos Twists taking over your life as well.  

Tiki Party: Rumaki

You can�t have a tiki party without some classic tiki snacks! Have you ever had rumaki? We had it all the time when I was growing up, which is why I knew my ma would love this Mother�s Day tiki party! 


Rumaki�marinated chicken liver and water chestnuts wrapped in bacon�is a classic tiki pupu platter addition. It was created either by the godfather of Tiki, Donn the Beachcomber, or the second godfather of Tiki, Trader Vic, and was a popular menu item at tiki restaurants and parties in the mid-20th century. It�s totally faux-Polynesian. Which makes my version, which uses chicken breast instead of liver, faux-faux-Polynesian. That�s why we�re calling it ru-mock-i! 

I used basic ol� chicken breast (feel free to use thighs!) instead of liver, to appease the picky taste buds of my household. Sorry, mom. Evan won�t touch chicken liver with a ten-foot toothpick. I loved chicken liver when I was a kid (especially marinated and grilled!), and I loved the rumaki my parents made. As I�ve gotten older though, I�ve sort of lost my taste for the stuff. Isn�t that backwards? Isn�t your palate supposed to become more adventurous the older you get? Either way, these little bites are fun and addictive, with hints of all five basic tastes: sweet, salty, umami, bacon, and bacon. 

Check back for the rest of my tiki party menu! Yesterday I shared the star of the show, the Three Dots and a Dash tiki drink, and tomorrow I�ll be combining two classic tiki treats into one tasty little bite: coconut shrimp and crab Rangoon! 

Alright, are you ready to roll (some chicken and water chestnuts inside some bacon)!?

Ru-mock-i (Mock Rumaki)

Adapted from here and here

Makes about 45 pieces. I use thinner bacon, for better roll-ability. If you use thicker bacon you might need toothpicks to hold them together. If that's the case, be sure to soak toothpicks in water for at least an hour.

1/2 cup soy sauce

3 Tablespoons dark brown sugar

1  inch-long chunk of fresh ginger, peeled and grated

Fresh ground black pepper

2 chicken breasts (about 1 pound), cut into small bite size pieces

1 can of whole water chestnuts, halved

1 lb package of bacon, cut in 3rds

In a large bowl, whisk together soy sauce, brown sugar, ginger, and pepper. Add chicken and water chestnuts, and marinate in the fridge for at least an hour (several hours is even better!).  

Heat oven to 425. 

Strain marinade off of chicken and chestnuts, and set aside. To assemble, wrap one chestnut piece and one chicken piece in one of your pre-cut 1/3rd size bacon slices, and roll up tightly. Repeat with remaining pieces, and place rolled rumakis on a baking sheet. Brush with reserved marinade. 

Bake until everything is cooked through and bacon is just crispy, about 25 minutes.