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As August is winding down and Labor Day weekend is on the very near horizon, I feel it’s only appropriate to share one more awesome no-bake recipe with you. These Coconut Cream Pie Bars are a wonderfully delicious dessert just made for devouring on a beautiful summer day interactive digital signage.

These bars are made up of layer after layer of good stuff. It all starts with a vanilla wafer crust that’s topped off with a fluffy, sweet cream cheese filling. Then there’s a layer of vanilla pudding with lots of toasted coconut. Finally, there’s sweetened whipped cream and even more toasted coconut. It’s like an amped up coconut cream pie in cool, creamy bar form.


That’s not even mentioning all of those vanilla wafers lining the sides of the pan. I just adore that. There’s just something so homey and comforting about it. It makes me want to cut a big slice and curl up on the couch to enjoy it Civil Engineering BEng .

Now it’s time for some real talk about making these. All of those layers are great, but they can also create a lot of work and dirty bowls in your kitchen. I opted to make my own vanilla pudding and sweetened whipped cream. The original recipe uses pudding mix and frozen whipped topping. As much as I like homemade versions of those, I will cast no stones if you go the simpler route.


No matter whether you go homemade or shortcut Wire Hooks Display, this is a dessert that’s sure to please. I must warn you to go ahead and get your slice before you serve it because it tends to disappear very, very quickly.  

Schrambling_swiss chard union square greenmarket-6344
I want to love Swiss chard, but it's hard. As a cook, I get frustrated because it's like buying one cut of beef that needs two techniques. You can't just chop leaves and stems and braise or sauté them together; you're stuck with the vegetable equivalent of cartilage. But as an eater, I also find the taste evokes that old New Yorker cartoon ageloc me, if you change "spinach" in the caption to "brassy."

So I cringed a bit at the Greenmarket the other Sunday when we ran into friends who were having us over to dinner the following Tuesday to watch one of the presidential debates. What did I spy in her bag but . . . spinach brassica.

Luckily, I know Diane's a seriously good cook, and she came through with not just the ideal menu theme for ledge-clinging Obama supporters (comfort food in the form of baked ziti with turkey sausage) but also exemplary chard. As she described in an email later Jewelry hong kong: "We caramelized a Vidalia onion, then put in the stems, and then the leaves with balsamic vinegar." That touch of acid was perfect, especially since I've been seeing recipes lately for pickled chard stems.

But she also noted: "How is it we always manage to serve you food you don't really like?" And I guess I am probably the most finicky professional eater on the Upper West Side of Manhattan. But at least I will (almost) always try whatever is put in front of me monthly rental apartment.