Spending nearly a week back in the U.P. of Michigan was so dreamy! There was even a freak beach day, which I haven't gotten to experience this summer on Lake Superior.

While I was in Michigan, my pregnant younger sister mentioned she was trying to eat more coconut oil. Since that's something I'd like to eat more of myself, I decided to create a quick and delicious recipe that's loaded with healthy fats, but still satisfies a sweet tooth.

Even as a kid, I adored Almond Joy candy bars which tended to be favored more by adults than kids. So I knew it was essential to recreate that classic flavor. On the other side, I wanted something light, fruity, and a little tropical, so I made a lime version.

I had two of these after shooting them and one hour later, my belly is still full and happy. Good fats will do that to you!

If you only want to make one version, just double up the flavorings for that version and omit the others.




Almond Joy Macaroons & Lime Macaroons (No-Bake)
Yield: 18-20

1 1/2 cups unsweetened shredded coconut
1 cup soft, but not melted coconut oil (unrefined)
1 tablespoon honey

For Almond Joy Macaroons (double the ingredients if not making lime version):
1/2 teaspoon vanilla extract
10-15 raw almonds
1/3 cup bittersweet chocolate
1/2 teaspoon unsalted butter

For Lime Macaroons (double the ingredients if not making Almond Joy version):
Zest and juice from 1 lime

Line a baking sheet with parchment paper.

In a medium bowl, stir together the coconut, coconut oil, and honey with a fork until fully blended.

If making both flavors, place half of the mixture in a small bowl. Add vanilla extract to one of the bowls and stir. Add lime zest and juice to the other bowl and stir to combine.

Place tablespoon-sized scoops of coconut on the parchment-lined pan and place in the freezer for 5 minutes to harden.

Insert an almond (pointed side first) into the middle of the Almond Joy macaroons.

Melt chocolate over very low heat with the butter and drizzle over the almond macaroons.

Keep refrigerated to prevent melting.

And just like that, Fall seems to have arrived in Wisconsin. Overnight, the trees started to shed and there is a crisp feeling in the air, even while the temperature still hovers near summer levels. As each new season approaches, I'm fully convinced that this one is my favorite. By the time each season ends, I'm ready to embrace the next one with open (sweater-wrapped!) arms.

My sister (of Post Road Vintage) and I have been scheming lately on ways to combine our talents beyond her magazine but I'm not ready to give anything away quite yet. The only clue I'll give: besides food, it's one of the things I'm most passionate about, so I'm slightly giddy. More to come on that soon!

It's been a while since I posted my cry for help on organizing my pantry and although it's not ready for the full reveal, we did make a trip to Chicago the other weekend and I stocked up at The Container Store. I probably should have bought way more that I did...but progress. Relentless forward progress, right?


Call me lazy, but I like having a substantial snack around that I can pass off as a light meal. I don't know if my hubby is convinced, but he doesn't complain too often! For being married to a food blogger, he has it a little rough. (And that is not sarcastic.)

This roasted tomato hummus uses canned beans, tahini, and tomatoes, so there's hardly a quicker recipe out there. Although I'm usually a Betty Homemaker type and love making things from scratch, I can see the benefit of using canned ingredients for this recipe.


Sun-Dried Tomato Hummus
Serves 4-6


1 (15-ounce) can garbanzo beans, drained
Juice from half of a lemon (about 1 1/2 tablespoons)
2 tablespoons tahini (roasted, no salt)
1 clove garlic, peeled and end trimmed
1 tablespoon water
1 tablespoon extra-virgin olive oil, plus more for drizzling
5 sun-dried tomatoes, canned in olive oil
1/2 teaspoon sea salt
About 8 arugula leaves, chopped, optional
Pita chips or vegetables, for serving

In the bowl of a large food processor, combine the beans, lemon juice, tahini, garlic, water, 1 tablespoon olive oil, 3 sun-dried tomatoes, and sea salt. Process for 30 seconds, scrape down the sides of the container, and process for another 30 seconds or until smooth. It's fine if some miniscule lumps remain.

Spread the hummus on a serving plate or in a bowl. Chop the remaining 2 tomatoes and arugula and sprinkle over the top. Drizzle some additional olive oil over the top and serve with vegetables or pita chips.