Pineapple-Coconut Bars

Are you guys feeling the craziness of the holiday season yet?

I sure am...everything seems to be in warp speed. Work...Life....and everything in between.

I sure hope I can keep up.

This weekend is Halloween. And no, I do not have a costume.
But there is a little something else going on in Washington, D.C. this weekend.

Have you heard about it yet?

A little something called the Rally to Restore Sanity &
the March to Keep Fear Alive.

Have you heard of these things?

I am very excited. I would love to give Jon Stewart a good squeeze.
Hugs people, it's all about hugs!!!

You know what else has me excited?
My latest cookbook purchase.
The Tassajara Cookbook.
It's awesome.

I'm a little obsessed with reading it lately.

These pineapple-coconut bars...come right from this book.

Maybe you'll try this recipe.

Maybe you'll eat a bar with some Vanilla Honey Ice cream.
Or maybe you'll have one with your morning coffee.
Maybe you'll love them so much you'll pick up this book.

No matter what you do...make sure you always wear oven mitts
so you don't burn those paws of yours.

Cheers, Amanda

Pineapple-Coconut Bars
*Adapted from the Tassajara Cookbook

1/2 cup unsalted butter, at room temperature
1 cup firmly packed brown sugar (I used dark brown)
2 eggs
1/2 teaspoon almond extract
3/4 cup unbleached flour
3/4 teaspoon baking powder
1/2 teaspoon salt
dash of cinnamon (just because you can)
3/4 cup flaked coconut
1 (8-ounce) can crushed pineapple, drained well

In a large bowl, beat butter and sugar together until creamy; beat in eggs and almond extract. In another bowl, stir together flour, baking powder, and salt; gradually add to butter mixture, blending thoroughly. Stir in coconut and pineapple.

Spread mixture eveningly in a greased and floured 9-inch-square baking pan. Bake at 350 degrees for 25 to 30 minutes, or until the top springs back when lightly touched. Let cool in pan on a wire rack, then cut into squares.