Can you believe we’re already on our 4th edition of Smart Cookie Shopping? It feels like I just debuted this new bi-weekly feature highlighting my current favorite food products. If you’d like to catch up on the past editions, you can do so right here.

It’s time to dish on the latest products at the grocery store, plus some bonus kitchen must-haves. What should you be writing on your shopping list? I’ve got the round-up right here.

1. Coffee-mate Sugar-Free Caramel Macchiatto Creamer – available in most grocery stores
If you drink coffee every day, then pour a little something extra in to shake things up a bit. No, not alcohol; try flavored coffee creamer! The sugar-free stuff is low in calories, and the Caramel Macchiatto kind from Coffee-Mate is an indulgent treat.

2. Special K Flatbread Breakfast Sandwich with Egg, Vegetables & Pepper Jack Cheese - available in the freezer section of most grocery stores
Sometimes, a bowl of cereal just doesn’t cut it. These sandwiches are low in fat and calories but loaded with protein, so they’re a great way to get you going in the morning. I like to eat ‘em at lunch too. Best of all, they’re scrumptious! They’re perfect for when you’re short on time but need something satisfying.

3. Lipton Blueberry & Pomegranate White Tea – available in the coffee/tea aisle of most grocery stores
Fresh and fruity, a cup of this aromatic tea is the perfect way to perk up in the a.m.

4. Strawberry Banana Teddy Grahams – available in the snack aisle of most grocery stores
When I saw these I said, “Well, I HAVE to buy these.” It’s impossible not to love Teddy Grahams; they’re arguably the cutest darn snack at the store. These new Strawberry Banana ones are just in time for summer. They’re sweet and snackable.

5. Blue Diamond Mocha Coffee Almonds – available with the nuts in most grocery stores
Well folks, I found a new obsession. These crunchy nuts are coated in real coffee, and dang, are they addicting!

6. Hannaford Energy Water Enhancer in Cherry Limeade – available at Hannaford
This stuff tastes like Code Red Mountain Dew minus the fizz, and I dig it.

7. Pace Southwest Chipotle Restaurant Style Salsa – available in most grocery stores
This has a smokey flavor and moderate spice that makes it a nice departures from regular salsa.

8. Thomas Banana Bread English Muffins – available in the bread aisle of most grocery stores
Banana must be the flavor of the season. I was super excited to try these, and they didn’t let me down. You can taste the banana prominently, but it won’t overwhelm you. They’re perfect with a smattering of peanut butter.

9. Owl teapot – available at Pier One Imports
My new kitchen is owl-themed, so I was thrilled to spot this beautiful teapot. It’s a lovely little accent to my kitchen and cheers me up every time I see it. I also have a matching coffee mug!

10. Cat mug - available at Pier One Imports
Alright, you guys know I’m a cat lady, so it only makes sense that I buy this adorable mug. Anything that puts a smile on my face first thing in the morning is worth owning.

Which of these products are you dying to pick up on your next shopping trip? What are you latest food obsessions?

Explain this to me: there are people who like ketchup but don’t like tomatoes; there are vegetarians who don’t like salad. These are what I like to call food paradoxes, and I happen to be guilty of both of them.

Do you have a food paradox? I can’t be the only one. I know Mother Cookie loves white chocolate but generally does not like sweets. What a freak, right? The thing about food paradoxes though is that they only make sense to the person who has it. I don’t think it’s weird that I’m a vegetarian who doesn’t like salad, but other people never fail to notice and comment on it. It’s like how my sister not only dislikes nuts but is allergic to them, and yet she loves and consumes peanut butter. She thinks this is perfectly normal, but I think she’s a freak of nature, and possibly an adrenaline junkie who likes tempting fate.

Are we all just crazy, or could these food paradoxes be normal?  I feel better knowing I’m not alone. One of my strangest food paradoxes is that I dislike peas, but I love sugar snap peas. These are practically the same thing, and yet the extra smidgen of sweetness and the crunchy pod make sugar snaps ten times more appealing to me than regular peas.

In fact, these sweeties have become my latest snacking obsession. I keep a bag in the fridge at all times to snack on when the mood strikes. You wouldn’t catch me snacking on regular peas like that, but sugar snaps are a sweet exception. And since I’ve been eating so many of them, I found a new, easy way to prepare them, just a simple switch that highlights their sweetness while adding an oven-baked upgrade: Crunchy Baked Parmesan Sugar Snap Peas.

You can bake these up in just a few minutes and have a flavorful, crispy and cheesy snack that will kick any potato chip craving in the butt while being ten times better for you. I’ve said it before, and I’ll say it again, oven-baking is a magical process that infuses a whole load of fantastic flavors without the fat or calories of frying. It’s a beautiful thing.

It’s so effortless to chomp down handfuls and handfuls of these, much like you do when you plop down on the couch with a bag of chips. Luckily, you don’t have to feel like a guilty Fatty McFattington for doing so because these crunchy snap peas are good for you. Delicious and healthy? There’s another paradox for you.

Who cares what other people think about your food preferences? Weird as your paradoxes may be, all that matters is that you eat what you love and get the nutrients you need. And whether you like peas or hate ‘em like I do, you’re going to love this simple snack.

A Few Tips Before You Get Cooking:

1. Parmesan is an amazing cheese because a little goes a long way. You save serious calories with a sprinkle of parm instead of a blanket of another cheese.
2. The hot red pepper flakes are optional. If you like spice, it’s a great way to kick things up.
3. These also make a delicious side dish.
4. The shape of a snap pea makes it feel like you’re eating a French fry. That’s another reason they’re so satisfying.
5. Fresh is the way to be with these peas.
6. Kosher salt is coarser and more flavorful. If you sub in table salt, it won’t have quite the same effect. But if you must do so, use ½ teaspoon instead.

Crunchy Baked Parmesan Snap Peas
By The Smart Cookie Cook

Ingredients:

• 1 bag fresh sugar snap peas
• 2 tsp. olive oil or nonstick cooking spray*
• ¼ tsp. red pepper flakes
• ¼ tsp. kosher salt
• 1 tsp. garlic powder
• ¼ cup grated parmesan cheese

*Either works, but the cooking spray is a bit less calories

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and either sprinkle with 1 tsp. of the olive oil or spray with nonstick spray.
2. Lay the snap peas out in an even layer on the baking sheet. Sprinkle with the remaining olive oil or spray lightly with nonstick spray. Use your hands to lightly toss the peas and make sure they’re evenly coated.
3. Sprinkle with red pepper flakes, salt, and garlic powder. Bake for 15 minutes or until they start turning golden brown. Flip the peas then sprinkle with parmesan. Bake for another 5 – 10 minutes or until browned and crisp. Let cool slightly then enjoy.

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When you’re moving, there are two essential things you need: a place to move to and someone or something to help move your stuff to that place. When I moved recently, I had neither until the very last minute. In fact, I was so preoccupied with trying to acquire the first part that I almost forgot about the second part altogether. But as my move-in date approached, I realized it was going to take a lot more than Mother Cookie and I to move my bulky bedroom furniture.

Luckily, at the last moment, three of my friends and one of my co-workers agreed to help transport all of my junk to my new place. In return, I had only one thing to offer: food. Thank goodness I’m the Smart Cookie Cook, because I don’t know how else I would’ve paid the guys back. Although I still feel indebted to them, I think the treats I crafted were a good start.

The Brownie-Stuffed Peanut Butter Cookie Dough Bites were my best way to thank the guys for giving up their day to help me out. I pulled out all the stops: chocolate, peanut butter, and raw baked goods (because almost all baked goods are better before baking). If that fierce trio doesn’t make for the sweetest, most scrumptious treat, then nothing does.

Given the fact that all the boys ate about a dozen Brown-Stuffed Peanut Butter Cookie Dough Bites each, and one of them hoarded all the leftovers in his office to consume in privacy, I’d say they were a success. It’s everyone’s dream to be able to eat gobs and gobs of cookie dough without worrying about salmonella. These magnificent specimens are egg-free, thus making that dream a reality. And they’re stuffed with fudgy brownie to boot.

Are you wondering how I managed to magically tuck a sphere of rich brownie inside of a ball of peanut butter cookie dough? No, it’s not wizardry. I simply rolled a bit of brownie and creamy mascarpone into a ball then wrapped it in a layer of the cookie dough. See how simple? You’ll be munching on these salty-sweet mini masterpieces in no time.

I may not be good for moving furniture, but at least I know my food. If you need a way to thank someone who helped you out, cookie dough is always the answer.

A Few Tips Before You Get Cooking:

1. You can leave off the sprinkles if you like, but they provide a nice textural contrast.
2. These would be tasty frozen, especially in the summertime.
3. Although this dough tastes just like peanut butter cookie dough, it’s not meant to yield cookies. If you need a great PB cookie recipe, check this out.
4. You could also dip these in chocolate instead of coating them in sprinkles.
5. You have to cut off the crunchy edges of the brownies because they get in the way when trying to form balls.

Brownie-Stuffed Peanut Butter Cookie Dough Bites
By The Smart Cookie Cook

Ingredients:

• 1 box brownie mix of your choice
• 1/4-1/2 cup mascarpone cheese, at room temperature
• 1 stick butter, softened
• 1 ½ cups creamy peanut butter
• 1 tbsp. vanilla extract
• 1 cup packed dark brown sugar
• ¾ cup granulated sugar
• ¼ tsp. salt
• 2 cups all-purpose flour
• ¼ – ½ cup water
• Chocolate sprinkles

Directions:

1. Prepare the brownies according to box directions. Let cool completely.
2. Cut off the crunchy edges of the brownie and discard (or snack on ‘em). Crumble the remaining brownies into a large mixing bowl. Add 1/4 cup of mascarpone and mix until well-combined. Test to see if you can roll it into a ball. If it’s too dry, add a little more mascarpone.
3. In a large mixing bowl, beat the butter, peanut butter, vanilla, brown sugar, and granulated sugar on medium speed with a hand mixer. Add the salt and flour and beat on low speed until it starts to incorporate then turn up to medium speed until it starts to clump up. Add 1/4 cup of the water and beat until incorporated. If the consistency resembles cookie dough, then you’re good to go. If it seems too dry, add more water, 1 tablespoon at a time.
4. Take about a teaspoon of the brownie mixture and roll into a ball. Grab a tablespoon of cookie dough and flatten out. Place the brownie ball in the center of the dough then wrap the cookie dough up around the brownie and seal with your fingers. Smooth into a ball shape by gently rolling in between your hands. Roll the finished bite in sprinkles. Store finished bites in an air-tight container in the fridge.

What do you get when you take finals week, moving, and living on your own for the first time? Answer: my life for the past two weeks. In a whirlwind 14 days, my family moved out of their CNY home, and in the process, we parted ways. My parents are relocating to New Jersey, and this Smart Cookie is living on her own for the first time. Well, almost. Mother Cookie is sticking around for a few days to help me get settled in. My life is changing so much in such a short amount of time that I can hardly keep up. It’s like trying to stay on a rollercoaster without any kind of harness or bar to keep me in place.

So what does this mean for Smart Cookie? Well, as you know, Mother Cookie contributes very much to the inner workings of the site. I explained a lot of it in my video tribute to her on Mother’s Day:

Now that I am completely on my own, taking care of both myself and the website, it is going to get harder, and I will be even more pressed for time than I already am. That being said, I fully intend to press forward with Smart Cookie because making food and sharing it with you is my passion. It’s going to be difficult, but I will make it work.

Also, as you can imagine, the videos will now be shot in my apartment’s kitchen, which is smaller. But since you’re watching those videos to see the food and to see me being my usual crazy self, and those things aren’t going anywhere, that hardly matters!

So amongst all this chaos, I still churned out some delicious stuff for you this week. Let’s review, shall we?

1. Strawberry Coconut Macaroons
2. Big, Fat, Easy Garlic Knots
3. Creamy Avocado Sauce & Roasted Cherry Tomatoes w/ Spaghetti (Squash)
4. Stuffed Strawberry French Toast Roll-Ups

What was your favorite recipe this week? Almost impossible to pick, isn’t it? I don’t think I could. The macaroons were some of the best I’ve made, the Garlic Knots were so good I ate at least seven, the avocado sauce made me actually want to eat healthy, and the French Toast Roll-Ups were heavenly.

Aw man, now I’m hungry again!

I’m so glad I had scrumptious food to make the turbulent past two weeks semi-bearable. Even though this was my third move, it still feels incredibly surreal. The strangeness of it all was only amplified by the speed in which it took place; we had only a few weeks from receiving an offer to officially closing on the house and moving out.

And no matter how many times you’ve moved, it’s always weird seeing this:

Hey, where are you going with all our stuff?

I officially said goodbye to the house the other day. It’s not so much the house that I’ll miss, but my parents.

Goodbye, house. Hello, apartment!

It’s not just me that moved into a new apartment though; Mr. Poe and Mina got tangled up in all the change as well, and they were just relocated to the apartment this weekend. They’re a little skittish, but they seem to like it.

They’re already back to their usual antics of getting in the way and sitting on all my stuff:

And we had some lovely bonding time:

Join me on Monday for these peanut butter-chocolate masterpieces. Hint: they involve cookie dough!

 Please bear with me as I adjust to this influx of change. Smart Cookie will keep on going strong, churning out creative and mouth-watering recipes for you to gawk at.

If you don’t want to miss a bite, make sure you like Smart Cookie on Facebook, follow SC on Twitter, and follow on Pinterest.

It’s so easy to give breakfast the cold shoulder. You just rolled out of the bed, and you’re usually in a rush to get going with the day, so why would you want to soak up valuable time preparing an elaborate meal in the early hours? Most of the time, we save our energy and tricks for a fancy dinner or dessert instead. But it’s important to give your tummy some love at every meal, and it’s not as hard to craft a magnificent meal in the a.m. as you think. We’ve got no excuse to neglect breakfast any longer.

I’m giving the most important meal of the day some love with my Stuffed Strawberry French Toast Roll-Ups. These super-stuffed sweet spirals are irresistible with their golden, caramelized exterior, warm cinnamon flavor, and creamy strawberry-mascarpone filling. Plus, their whimsical rolled up shape gives plain French toast an upgrade that makes it fun to eat.  Sitting down to a plate of these is like going to your favorite fancy breakfast joint, maybe even better, and you can keep your PJs on!

Every bite is just blissful, like a forkful of the bright sunrise seasoned with morning dew. Trust me, if you could translate those beautiful sensations into flavors, you’d get these Stuffed Strawberry French Toast Roll-Ups. They’re oozing with sweet, rich filling and boasting the French toast flavors you love. Kids and adults alike will love these little rolls, and you will too because they’re wonderfully simple to make. You can have this fancy-shmancy breakfast in under 30 minutes. Now that’s a beautiful way to start the day.

A Few Tips Before You Get Cooking:

1. Use whatever kind of bread you like: whole wheat, whole grain, white, cinnamon-raisin, etc.
2. You can also feel free to swap out the jam I used for whatever kind you like, whether it be raspberry, blueberry, or even Nutella.
3. I don’t recommend replacing mascarpone with cream cheese. The mascarpone has a smoother texture, and lends a less tangy flavor. It really upgrades this French toast.
4. You can serve these with syrup if you like, but I find them plenty sweet with the filling and a sprinkle of powdered sugar.
5. If you really want to get fancy, add some whipped cream.
6. Try this with a PB & J filling!

Stuffed Strawberry French Toast Roll-Ups
By The Smart Cookie Cook

Ingredients:

• 2 tbsp. butter
• 10 slices white bread
• 12-oz. jar strawberry jam
• 8 oz. mascarpone cheese
• 4 eggs
• ½ cup milk
• 1 tsp. vanilla extract
• Cinnamon
• Powdered sugar, for dusting

Directions:

1. Preheat oven to 200 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray. Set aside. You will use this to keep finished rolls warm in the oven while you cook the others.
2. Bring a large skillet to medium heat. Melt 1 tbsp. butter.
3. Meanwhile, whisk together the eggs, milk, and vanilla in a medium casserole dish.
4. Use a rolling pin to flatten the bread slices out as thin as you can. Spread each slice with a layer of mascarpone (about 1 tbsp.) and then the jam (about another 1 tbsp.). Tightly roll up the slice like a burrito. Keeping the roll together, dunk in the egg mixture so that it is entirely coated.

Place 3-4 rolls on the heated skillet at a time, seam side-down.  Sprinkle with a bit of cinnamon then cook until golden brow. Flip, sprinkle with more cinnamon, and cook the other side until golden brown as well. You may also like to brown it on the sides as well so it’s golden all over (that’s what I did). Carefully transfer to the prepared baking sheet to keep finished rolls warm while you cook the others. After a batch or two, add the remaining butter to the pan and let melt to keep rolls from sticking as you go along. Serve immediately with a dusting of powdered sugar.

Every time I eat an avocado, I think it’s a trick. Something can’t be THAT good and THAT good for you; life just doesn’t work like that. And yet, unless science is lying to me, that delectable avocado is loaded with nutrients and creamy richness. It’s miracle food, my friends.

Now that I’m on a feverish avocado kick, I try to think of every way possible to eat them. My Simple Chunky Guacamole is a crowd pleaser (of course, you can’t go wrong with the bacon variety either), but what if I want to make a meal out of my avocado?

A great option seemed to be some of the avocado pastas I’ve seen floating around on the internet and making me drool like a dog. There are cream sauces, mac and cheeses, and more, all adorned with avocado. But lately, I’ve been trying to take it easy on the carbs at dinnertime (which you’d never guess by yesterday’s post), so I needed to sub that starchy pasta with something else. Here’s my seamless solution: Creamy Avocado Sauce & Roasted Cherry Tomatoes w/ Spaghetti Squash.

With this swap, I almost tricked myself into thinking I was eating pasta. They don’t call it spaghetti squash for nothing; when prepared right, it looks like and mimics the texture of spaghetti. Plus, when you cover it in a creamy, garlicky avocado sauce, it’s even easier to forget it’s good for you.

Further demonstrating the magic of avocados is that this sauce seems so thick and indulgent, but you didn’t have to add an ounce of cream or even build a roux; that creaminess is all avocado, baby. Who knew you could have a rich, creamy sauce without actually using cream or making it loaded with fat and calories?

And, for an added punch of flavor, I employed sweet and juicy roasted cherry tomatoes that lend a pop of freshness to every bite. Finally, crunchy almonds add a little bite and texture to break things up. Not to mention, almonds are heart healthy.

This is a well-rounded dish, one of my best healthy creations ever. Just like the avocado, every bite seems like a paradox; nothing can be so delicious, so healthy, and so easy, but this is. Try not to think about it too much; just eat and enjoy.

A Few Tips Before You Get Cooking:

1. You can tell if an avocado is ripe if it’s soft and squishy when you give it a squeeze.
2. If you’re looking to serve more than two, easily double the recipe. I can eat this whole recipe myself, so take that into consideration.
3. Add bacon or chicken for the carnivores.
4. This is a great way to trick kids into eating well; it’s green, and they think they’re getting spaghetti.

Make a few extra roasted tomatoes and save them for a salad tomorrow.

Creamy Avocado Sauce & Roasted Cherry Tomatoes w/ Spaghetti Squash
By The Smart Cookie Cook

Yield – 2 servings

Ingredients:

• 1 cup cherry tomatoes
• 1 spaghetti squash, halved
• ¼ cup vegetable or chicken stock
• 1 shallot, finely chopped
• 2 ripe avocados
• 2 tsp. minced garlic
• ½ tsp. salt
• ¼ cup grated parmesan cheese
• ¼ cup finely chopped almonds, walnuts, or pine nuts

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray. Spread the tomatoes out in an even layer then spray them with a bit of the nonstick spray. Sprinkle with a pinch of salt and pepper then bake for 10-15 minutes, or until tender, sizzling, and slightly shriveled. Set aside.
2. Place the spaghetti squash face-down in a microwave-safe casserole dish and fill halfway with water. Cover and cook in microwave for 10-15 minutes, until fork tender.
3. Scrape the seeds out of the squash then discard. Scrape out the rest of the innards and set aside.
4. Bring a medium skillet to medium heat and add vegetable stock. Add shallots and sauté for two minutes. Meanwhile, slice the avocado in half by carving around the pit. Separate into two halves then pierce the pit and wiggle it free. Discard.

Scoop the avocado innards out of the skins and into a small bowl. Use a large fork to mash until fairly smooth then add to skillet. Add garlic, salt, parmesan, and squash and stir until everything is evenly combined and squash is tender to your liking. Top with tomatoes and nuts and enjoy.

I know we’re all supposed to be afraid of bread and carbs, but my god, sometimes you just need them. When it comes to eating your emotions, I swear no food makes me feel better than some good, starchy carbs. They fill me up with artificial comfort, and make my tummy happy. Maybe they don’’t make my thighs happy, but they sure do taste good.

That’s why, after a rough week, I knew I needed some carby goodness to take the edge off. You see, you have three options to lift your mood when things go sour: drink, do drugs, or eat. I don’t bother with either of the first two; they’re too expensive and render you incapable of controlling yourself. Instead, I turn to food when I’m down in the dumps. It’s inexpensive and won’t cause you half the bodily harm that alcohol and drugs do (assuming you don’t eat too much).

My carb of choice this week: Easy, Big, Fat Garlic Knots. These bulbous, twisted, golden brown beauties are inundated with butter and bursting with loads of robust garlic flavor, complimented by savory Italian herbs, a sprinkle of parmesan, and some hot red pepper flakes to pack a punch. I’d argue that these fluffy, buttery knots are even better than any restaurant or pizza place’s, and yet you won’t believe how easy they are. Make ‘em in 30 minutes starting with, get this, store-bought biscuit dough. Does it get any easier than that?

After one incredibly garlicky bite, you won’t believe these were semi-homemade. They bake up to be big and pillowy, practically the size of a baseball, with an indulgent dousing of butter, garlic, and herbs coating every inch. It’s garlic knot heaven, sure to impress anybody who sinks their teeth in one or simply gazes upon their grand, garlicky glory.

A Few Tips Before You Get Cooking:

1. Keep an eye on these guys in the oven; they go from doughy to done quite quickly.
2. Fresh herbs would make these even better.
3. The cheese is optional.
4. These make a great side for a pizza or spaghetti night.
5. They’ll also be an impressive appetizer for any dinner party. No one will believe you made such amazing garlic knots at home.

Easy, Big, Fat Garlic Knots
By The Smart Cookie Cook

Yield – 8 knots

Ingredients:

• 1 can Pillsbury Grands Buttermilk Biscuits
• 2 sticks butter, melted
• 3/4 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 tsp. red pepper flakes
• 1/4 tsp. salt
• 1 tbsp. minced or chopped garlic
• 1/2 cup shredded parmesan cheese
• marinara sauce, for dipping

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray.
2. Combine melted butter, herbs, and garlic in a small bowl. Set aside.
3. Take one biscuit and roll it out into a long rope. Tie it in a knot and set on baking sheet.
4. Brush each roll with a generous amount of butter mixture then bake for 20 minutes. Sprinkle on cheese and bake for another 5 minutes, or until puffed and set and golden brown all over. Brush with another generous layer of butter mixture and serve with marinara sauce.

I get a lot of traits from my mother, but my paralyzing indecisiveness is not one of my favorites. For me, trying to make a decision, even a simple one, is a huge struggle. I used to wonder how I got to be that way, why I couldn’t do something as basic as choosing an ice cream flavor without succumbing to total analysis paralysis. Well, after some time and closer observance of my mother, it became clear she was the source.

Thanks, Mom!

Between the two of us, reaching any kind of decision is nearly impossible. So when Mother’s Day started looming in the near future and I knew I needed to menu-plan, I started pestering my mom weeks in advance about what she wanted so we could maybe come to a consensus by May 12. It took until a day or two before, but I did finally come up with an idea she liked: Strawberry Coconut Macaroons.

Traditional coconut macaroons are a crowd-pleaser, so I thought to myself, why not play with the flavors a little bit? Coconut is versatile and goes well with a plethora of other flavors, so my spectrum of possibilities was endless. In the end, I decided on a perfect, summery pairing of sweet, tangy strawberry and coconut that elicits fantasies of bright sunshine, sandy beaches, and fruity ice-cold drinks adorned with colorful umbrellas.

But it doesn’t take a lot of time or effort to reach this tropical destination. This is a one-bowl treat that comes together in 30 minutes or less, so you’ll be munching on your chewy, tender Strawberry Coconut Macaroons and drifting off to paradise before you can say “one-way trip.”

And of course, these macaroons were mother cookie-approved; she absolutely loved them, and so will you.

A Few Tips Before You Get Cooking:

1. You can easily cut this recipe in half for a small batch of 16.
2. You can easily play around by trying different Jell-O flavors.
3. You could make these like you would my Easter Egg Coconut Macaroon Nests and fill with whipped cream instead.
4. These guys are sticky, so I advise using parchment paper on the baking sheets for easy clean-up.
5. A little almond extract would be delicious in here.

Strawberry Coconut Macaroons
By The Smart Cookie Cook

Ingredients:

• 4 cups shredded coconut
• 4 egg whites
• 1/2 cup all-purpose flour
• 1 1/4 granulated sugar
• 1 tbsp. vanilla extract
• ¼ tsp. salt
• ½ cup + 2 tbsp. strawberry Jell-O mix

Directions:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
2. In a large mixing bowl, stir together the coconut, egg whites, flour, sugar, vanilla, salt, and Jell-O mix until well-combined.
3. Drop tablespoons of mixture onto prepared baking sheet. Bake 15-20 minutes or until set and beginning to turn golden brown. Let cool slightly before transferring to cooling rack to cool completely. Store in an air-tight container.

I cooked up a quick video message to Mother Cookie and all you other moms out there, including a special serenade. Enjoy!

See you all tomorrow for a brand new, delicious recipe. In the meantime, be sure to like Smart Cookie on Facebook so you don’t miss a bite!

I used to wonder where I got such a passion for food from. It consumes my daily thoughts, and when I am upset, food is the source of comfort I go straight to. But lately, I’ve realized it’s obvious where my obsession stems from: Mother Cookie. Like mother, like daughter, right?

You see, last week was a stressful one here in the Smart Cookie household. When Mother Cookie was having a particularly rough day, she slouched over to me and asked,

“Can I have some of your Almond Joy Poke Cake, or were you saving it for something?”

I looked up and replied,

“Have as much as you want.”

“I’m going to stick my whole freakin’ face in it,” she declared and trotted off.

That’s my mom!

Mother Cookie knows the healing powers of food, and after a hard day, she wasn’t afraid to embrace a big old pan of my Almond Joy Poke Cake. Considering that cake has “joy” in its name, it should come as no surprise that it has unparalleled mood-lifting powers in every heavenly bite.

This is a recipe for edible happiness, comprised of multiple levels of indulgent chocolate-coconut goodness. A dark chocolate cake is poked and soaked in fragrant coconut juice. Then, to really make this an over-the-top poke cake, we also soak it in rich hot fudge sauce so that there’s thick chocolate bliss infused in every bite. Next, we blanket the cake in a silky chocolate ganache and finish with light, fluffy Coconut Whipped Cream Frosting and salty, crunchy almonds. With all those delectable components, I’d argue this cake is even better than the candy it mimics.

Every bite is moist and rich, sure to send you to a place of happy, chocolate-induced thoughts. It’s also great for summer since it’s a chilled cake, making it nice and refreshing. Best of all, you can start with a boxed cake mix and save yourself time and effort, but it’ll taste just as good as any scratch-made cake after we dress it up.

A Few Tips Before You Get Cooking:

1. Be careful listening to the box directions for the cake mix. I often find my cakes take much less time than what the box says.
2. You can make this cake a day or two ahead of time because the longer it sits, the better it tastes.
3. If you want extra coconut flavor, toast the coconut before folding it into the frosting. Same goes for the almonds.
4. Melting chocolate in the microwave is fool-proof as long as you do it in intervals, stirring well in between.
5. The extra sprinkling of Almond Joys is optional, just another way to take this over the top.
6. Note: because this is a poke cake, it needs at least 6 hours, preferably overnight, to let everything soak in.

Almond Joy Poke Cake
By The Smart Cookie Cook

Ingredients:

For the cake:

• 1 box devil’s food cake mix, I used Pillsbury
• 1 11.8-oz. can coconut juice (about 1 ½ cups)
• 2 tsp. coconut extract
• 10-oz. chocolate sauce or fudge sauce (a generous cup), I used Wegmans

For the Chocolate Ganache:

• 2 4.4-oz. bars milk chocolate, chopped
• ¾ cup milk chocolate chips
• ¾ cup heavy cream

For the Coconut Whipped Cream Frosting

• 3 cups heavy cream
• ¾ cup powdered sugar
• 2 tsp. coconut extract
• 2 tsp. vanilla extract
• ¼ tsp. salt
• 2 ½ cups shredded coconut
• ½ cup whole raw almonds, finely chopped
• optional: 6 mini almond joys, chopped

Directions:

1. Bake the cake according to box directions, but keep an eye on it. Mine took less time to bake than the box designated.
2. Immediately after removing cake from oven, use the bottom of a wooden spoon to poke holes in top of the entire cake. Let cool completely.
3. In a small bowl, combine the coconut juice with the 2 tsp. coconut extract then pour evenly over cooled cake and let it soak into the holes. It will look like a lot of liquid, but I promise it will absorb.
4. Pop the fudge sauce in the microwave for about 15 seconds to loosen it up then pour evenly over cake and let it absorb. Let sit until at room temperature then cover and refrigerate for at least 6 hours, preferably overnight, until set and all liquid is absorbed.
5. Make the ganache: place all the ganache ingredients in a large, microwave-safe bowl. Cook on high for 30-second intervals until completely smooth and melted, stirring well in between so it melts faster and doesn’t burn. This should only take 3 intervals.
6. Pour ganache over chilled cake and smooth into an even layer. Return cake to fridge until ganache is completely set, about 20 minutes (or freeze it to make it set faster).
7. Make the frosting: place the cream, powdered sugar, 2 tsp. coconut extract, vanilla, and salt in a large mixing bowl. Beat on high with a hand mixer until stiff peaks form then fold in the shredded coconut. Spread in an even layer on top of the ganache and top with chopped almonds and optional Almond Joy chunks. Slice and enjoy. Store in fridge in an air-tight container for up to 5 days.