Book Review Trailridge

 

Who doesn't love a good mystery filled with intrigue, complex and well-developed characters who frequently switch alliances, adding to the guessing game, red herrings, cliffhangers, complicated relationships, and a diligent sleuth? Kevin Wolf delivers on all points with "Trailridge," book one of the Guy Hogan mystery series. 

Wolf uses Rocky Mountain Park's landmarks and features as the story's setting. His descriptive writing is top-notch, making the area come alive for the reader for its beauty, wildlife, and nature. He cleverly weaves into the storyline the 1982 Lawn Lake Flood when a power surge of water erupts from a dam, devastating the town of Estes and neighboring communities. The book's title is a nod to the well-known Trailridge Road that connects Estes Park and Grand Lake, the setting for much of the story.    

The protagonist, Guy Hogan, and his wife had planned to share their dream home in Colorado, but cancer took her from him. The mountains now become his refuge, as well as his love of fly fishing, hoping to ease some of his loneliness. The action is propelled when finding a man's body while out trout fishing.  

A chance encounter with a young woman, Willow, sends Hogan on a quest for answers. He finds her harboring secrets, but he is protective of her well-being. The action intensifies with discovering a ring of poachers killing elk for their highly prized velvety antlers, transporting them to Canada and international destinations. A harrowing car chase across the twists and turns of the highest paved road in the United States while navigating the fury of a mountain flash flood accelerates the pace of the storyline. One wonders if her deadly secrets will force Hogan to become the very thing he despises.

Wolf effectively uses stream-of-consciousness to highlight Hogan's emotions and thought process throughout the story. An unexpected zinger in the plotline at the end took me by surprise. Add "Trailridge" to your fall reading list. It's a riveting tale.    

ALL ABOUT THE AUTHOR

Kevin Wolf is a Rocky Mountain Fiction Writers and Crested Butte Writers member. The great-grandson of Colorado homesteaders, he enjoys fly fishing, old Winchesters, and 1950s Western movies. He lives in Littleton, Colorado.

To learn more about the author, go to kevinwolfstoryteller.com

Listen to Kevin Wolf' as he talks about his book "Trailridge" on the Rendezvous With A Writer podcast as they celebrate their 100th show.

 https://rendezvouswithawriter.podbean.com/

Avocado BLT Pasta Salad

 ADVICE FROM A SUNFLOWER

Be bright, sunny, and positive

Stand tall and proud

Keep on growing

Drink plenty of water

Spread seeds of happiness

Embrace your natural beauty

Always follow the sunshine 

Avocado BLT Pasta Salad

Cook's Notes: A pasta salad I found perfect for late summer dining. Who doesn't love a classic BLT!

closetcooking.com was the starting point for this recipe, as I put my own spin on it. The ingredients below are enough for three servings, but you can easily increase them to serve more. A word of caution: add diced avocados to the salad right before serving so they look fresh and not brown. The salad can stand alone as a meal or be served with a grilled dish.  

Ingredients:

• 2 cups dried pasta (use your favorite kind)
• 5 strips of bacon, cooked and crumbled
• 3-4 cups spinach leaves, stems removed (romaine lettuce works well)
• 1 cup cherry tomatoes, halved
• Croutons
• 1 cup diced cucumbers
• 1 avocado, diced
• Guacamole dressing recipe below

Guacamole Dressing Ingredients:

• 1 cup prepared Ranch dressing (a favorite Kens Steak House) 
• 1 avocado, peeled and diced into large chunks
• A small squeeze of a lime

Pasta Salad Directions:

• Cook pasta until al dente, drain, and rinse.
• Cook bacon and drain on a lined paper towel plate.
• Remove stems from spinach leaves.
• Dice tomatoes and cucumber. 
• Toss with dressing and refrigerate for two hours.
• Top with diced avocados and croutons. 

Dressing Directions:

• Add ranch dressing and chopped avocados with a squeeze of lime in a blender. 
• Mix well and refrigerate until needed. 
  

Add some joy to your day with a small act of kindness.

A Toast to Summer's End

By the age of 8, I was hooked on little paper umbrellas. My parents would bring them home after an evening out for my sister and me. We liked to collect the umbrellas and use them when we played "house" with our dolls. 

Serve drinks with paper umbrellas and slices of fresh fruit to make life more fun. With the summer heat, these drink recipes might just cool you off.

Peach Pirate 
 

The recipe makes 2 drinks.
Ingredients: 3 oz. spiced rum,1-1/2 oz. peach schnapps, 2-3 oz. orange juice 
Directions: Fill each glass with ice, add rum and peach schnapps, and top the drink off with orange juice.
Garnish with a cherry and peach slice. 

Peach Bellini

The recipe makes 2 drinks. 
Ingredients: 2 medium-sized peaches, peeled and diced, 1/2 cup water, 1 teaspoon lemon juice, pinch of sugar, 1 bottle Prosecco or champagne
Directions: Puree peaches, water, lemon juice, and sugar in a blender. Fill a champagne flute 1/4 full of puree and top with Prosecco or champagne.  

Strawberry Margarita Slurpees

Ingredients: 

• 2 cups strawberry margarita mix
• 1 cup club soda
• 2 cups crushed ice
• tequila (for adults only)

OPTIONAL BUT REALLY MAKES IT A PARTY DRINK

• lime slices and fresh strawberries for garnish
• Sugar sprinkles
• 1 teaspoon corn syrup

Directions: 

• Prepare glasses. Using your finger or a small paintbrush just for food, brush corn syrup along the rim of the glass. Dip the glasses in sprinkles and set aside. 
• Combine margarita mix and crushed ice in a blender and blend until desired consistency. Add club soda and pulse just to combine. 
• Pour into prepared glasses. For adults only, top with a shot of tequila. Garnish with fruit, and enjoy.

 Peach Tomato Bruschetta 

Cook's Notes:

Toasted baguette slices topped with whipped cottage cheese, peaches, tomatoes, basil, and a drizzle of balsamic. This appetizer can be served as a side with grilled chicken, fresh shrimp, or fish. I was skeptical about adding whipped cottage cheese but found it was the perfect topping. The recipe makes 8 crostini and was adapted from twopeasandtheirpod

Ingredients

• 1 pint grape tomatoes, chopped and drained on a paper towel
• 3 medium peaches, diced
• 1 tablespoon olive oil
• 2 to 3 tablespoons finely chopped fresh basil
• 1/4 cup finely diced red onion
• Kosher salt and freshly ground black pepper, to taste
• 1 French baguette, cut into 1/2-inch thick slices
• Olive oil for brushing bread
• 2 cloves garlic cloves peeled
• Whipped Cottage Cheese (2 cups) is optional but so good
• Honey or hot honey for drizzling, or you can use a drizzle of dark balsamic

Directions: 

• In a blender, blend the cottage cheese. Place mixture in a bowl and refrigerate for about 1/2 hour until thick. 
• Preheat oven to 400 degrees. 
• Combine the tomatoes, peaches, 1 tablespoon olive oil, basil, salt, and pepper in a medium bowl. Let the mixture sit while you toast the bread. Drain peach mixture before adding it to toasted bread slices. 
• Place the baguette slices on a large baking sheet—you might need to use two sheets. Brush the tops of the baguette slices with olive oil. Place the baking sheets in the oven and bake until the bread slices are toasted, about 3 minutes per side. Remove from the oven and rub the garlic over the toasted bread, pressing slightly into the bread. Toasting the bread can be done earlier in the day. 
• Spread each piece of bread with whipped cottage cheese (or whipped feta), if using. Top with peach tomato topping, drizzle with honey or balsamic, and serve!

Note: wait to assemble the bruschetta until serving to avoid the bread getting soggy. 

Book Review Loving Frank

 BOOK REVIEW LOVING FRANK

This rich, compelling, imaginative work allows us to see into the private emotional lives of two intriguing people: Frank Lloyd Wright, the man who significantly influenced American architecture for over fifty years, and Mamah Cheney, the woman who loved him.

“Loving Frank” is Nancy Horan's first book. It is the story of the scandalous affair between the renowned architect Frank Lloyd Wright and his mistress, Mamah Borthwick Cheney. The story is told from Mamah's perspective. The writing is first-rate and is the perfect book club selection with discussion questions at the end.

I knew about Frank Lloyd Wright but had yet to learn about his personal life and how it shaped him throughout his career. Nancy Horan pieced together facts and personalities to make this book come to life. Whether you agree with the decisions Frank and his mistress, Mamah, made or not, it makes for a great discussion. 

It was 1899 in Oak Park, Illinois, when Mamah Borthwick Cheney and her husband Edwin Cheney returned from their honeymoon. Edwin was a successful engineer and president of Wagner Electric Company. He was a kind man and rarely complained. All he wanted in life was a home full of children, friends, and good times. Edwin pursued Mamah until she agreed to marry him.

Mamah was an educated woman of thirty and a translator who spoke several languages. They moved into the house she grew up in called Queen Anne. Edwin wanted a new and modern home, so he commissioned the renowned architect Frank Lloyd Wright to design the home. Mamah and Catherine Wright, Frank's wife, belonged to the same club. Mamah spoke with Catherine, and she arranged a meeting for Edwin and Mamah at Frank's studio. When they showed up at Frank's studio, they saw a very handsome man with wavy hair and intelligent eyes who was around thirty-five years old. He was known to people as a man who was eccentric, arrogant, and narcissistic. The prominent architect who worked for Frank was a woman named Marion Mahoney. Together, they worked on a sketch, and by the end of the afternoon, Edwin and Mamah had a sketch they took home.

It was during the construction of the house that Frank and Mamah became attracted to each other and ended up having an affair. Mamah loved Frank and wanted more out of life than being a mother. She was an independent woman, well-educated, and a feminist. She wanted her freedom to improve her status as a translator and become well known.

Frank and Mamah decided to leave their marriages. Frank had six children with Catherine and Mamah, and Edwin now had two children, John and Martha. So Frank and Mamah took off for Europe, abandoning their children and spouses. This move was the talk of the town, and their lives would never be the same. 

This novel is about love, motherhood, loss, adultery, and the need to find personal strength at all costs. Horan is a gifted writer to be commended for piecing together facts and personalities to make this book come to life and create an engaging story. 

Taliesin was Frank Lloyd Wright's crown jewel, a home in southern Wisconsin he built for the love of his life, Mamah Cheney. The house is open to the public for tours. 

Peach Coffecake

 Peach Coffeecake

Cook's Notes:
Options are limited in my area to snag Colorado Peaches. The Lions truckloaded them to a distribution center a half hour away, but I needed to get there before 7 a.m., hoping some were still left. Then I found another option in the cities since I was already going to be there. I have carefully chosen what recipes to make with a dozen peaches. Peach Coffecake did not disappoint. It's best served warm with a scoop of ice cream, the perfect treat for any time. The crunchy brown sugar streusel topping really capped off the cake with its layers of buttery cinnamon brown sugar. Note the peaches add a good bit of moisture to this recipe, so err on the side of extra time while baking this coffee cake. Be sure to test with a toothpick for doneness, it should come out clean or with moist crumbs.

The recipe was adapted from barefootinthekitchen.com 

Cake Ingredients:

• ½ cup butter softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• ½ cup sour cream
• 2 peaches peeled and finely diced into ¼ inch pieces, about 1 cup worth
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon 

Topping Ingredients

• 2/3  cup all-purpose flour
• 2/3 cup brown sugar
• 1/4 cup melted butter
• 3/4 cup crumbled almonds
• 2 teaspoons ground cinnamon or 1 teaspoon Saigon cinnamon

Directions:

• Make the struesel topping by placing the flour and sugar for the topping in a small bowl. Add the melted butter. Stir lightly with a fork to combine and add in almonds. Chill the topping in the refrigerator while making the cake batter. 
• Preheat the oven to 350 degrees and grease an 8″ square pan with butter or PAM. Beat the butter and the sugar together until light and fluffy, about 5 minutes. Add the eggs and the vanilla, mixing just until combined.
• Cut peaches and drain on a paper towel. 
• Combine the flour, cinnamon, and baking powder in a bowl. Place the peaches in a small bowl and sprinkle with a couple of tablespoons of the dry ingredients. Stir gently to coat the peaches.
• Add half of the dry ingredients to the mixing bowl and stir or whisk to combine. Add in the sour cream, mix again, and then add in the remaining dry ingredients. Mix just until combined. Stir in the peaches and pour the batter into the prepared pan.
• Use your hands to crumble the topping, then sprinkle the chilled sugary crumbs over the batter in the pan. 
• Bake for 44-46 minutes until a toothpick comes out clean or with moist crumbs. Let cool before slicing.
  
  Check out the previous posting, Summer on a Plate; it was the perfect accompaniment to the peach coffee cake.
  
  

https://sockfairies.blogspot.com/2024/08/summer-on-plate.html

Summer on a Plate

 WISCONSIN SUNFLOWER FIELD 

Keep your face to the sunshine, and you cannot see the shadows. It's what sunflowers do. 

Helen Keller

While summer is preparing a swan song, I found there's still time to enjoy summer produce. 

Peach and Honey Dijon Chicken Salad with Mozzarella Balls and Pecans is the perfect salad for a summer meal. 

Cook's Notes:

Salad preparation is made easier by prepping a few things the night before serving, such as toasting the pecans and making the dressing. There is ample dressing for the salad, and extra can be used as a delicious topping for ice cream. The recipe serves four and was adapted from closetcooking.com

Salad Ingredients: 

• 1/2 to 3/4 bag of spring lettuce
• 4 small chicken cutlets
• 3-4 peaches
• 1/3 cup red onion slices or chopped 
• 3/4 cup small mozzarella balls (deli section) 
• 1/3 cup toasted pecans
• 1 cup halved market blend (multi-colored) tomatoes. 
• Optional add in blueberries

Directions:

• Marinate the chicken in 1-1/2 cups of buttermilk for one hour. Drain the chicken in a colander and place it on a foil-covered baking sheet. Transfer the foil sheet to the grill and cook at 325 degrees.  
• Let meat rest for 10 minutes before slicing.
• On a platter, spread out mixed greens.
• Slice one peach and spread it over the greens, along with mozzarella cheese, pecans, red onions, tomatoes, and chicken strips.  
• Ladle dressing over the salad.  
  
  Peach Honey Dijon Balsamic Vinaigrette

Cook's Notes: 

The dressing is on the thicker side since the ingredients are pureed. Any extra should be refrigerated. I put one tablespoon of the dressing on each cutlet for more flavor. 

Ingredients:

• 2 diced peaches
• 1 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons good quality white balsamic vinegar 
• 2 tablespoons extra virgin olive oil
• 1 tablespoon soy sauce
• 2 small garlic cloves, minced
• Salt and pepper to taste

Directions:

• Puree everything in a blender or food processor until smooth. 

Ice cream option with Peach Honey Dijon Balsamic Vinaigrette, adding crushed almonds with a sprinkle of sea salt.

Spread Joy Today

Back to School Specials

 
Some fun, kid-friendly treats

Fruit-studded race cars 

Turkey Roll-Ups 

Recipe link

https://sockfairies.blogspot.com/2019/01/south-of-border-healthy-game-day.html

Peanut Butter and Jelly Roll-Ups 

Summer Treats...Dirt Dessert by Ever Ready

Ingredients:

• 1 package of Oreo cookies crushed
• 1- 8 0z cream cheese
• 2/3 cup powdered sugar
• 1 small box vanilla pudding
• 12 oz cool whip
• gummy worms

Directions:

• Prepare pudding according to directions and set aside to cool.
• Mix together powdered sugar and cream cheese and fold in cool whip.
• Layer the crushed cookies, then the pudding mixture. In between layers, place gummy worms on top of the final layer.
• If using a sand pail, use a new shovel/spade to serve dessert.
• If using a flower pot, put a flower in the middle layer as a garnish.

Smore's on a Stick

Ingredients:

• 20 large marshmallows
• 8 oz chocolate melting wafers
• 1 cup Graham cracker crumbs
• 20 treat sticks

Directions: 

• Line a baking sheet with parchment paper.
• Take one of the treat sticks and press it through the center of a marshmallow.

• Melt the chocolate melting wafers until smooth. Do not overheat, or your chocolate will seize up and become chunky and unusable.

• Dip the marshmallow into the melted chocolate until it is halfway up the sides of the marshmallow. Immediately after, dip the marshmallow into the graham cracker crumbs.

• Place the pop on your prepared cookie sheet. Repeat the process 19 times. Then, refrigerate the baking sheet for at least 10 minutes.

Notes
Depending on the depth of your chocolate vessel, you may need to rotate the stick on its side a bit in order to get the chocolate up on the sides of the marshmallow.

Taste of Home

 https://www.tasteofhome.com/collection/back-to-school-lunch-ideas/

35 ideas to get you started in the "back to school mode" 

Burger Bites

Mac and Cheese Nibbles

Grilled Cheese with Tomato Basil Soup

 If life deals you lemons, make lemonade, if it deals you tomatoes, make Bloody Marys.

Anonymous

Rainy weather and the lack of sun hinder the ripening of my tomatoes. Fortunately, I have plenty of basil to use in a variety of tomato recipes.   

I did not try Bloody Marys, as suggested by the quote above, but decided that Roasted Tomatoes and Basil Soup was the perfect way to use up the produce I had picked. I added a grilled cheese panini, the perfect accompaniment for the tomato soup. It's a quintessential recipe combo.  

Note: Adapting Ina Garten's roasted tomato soup recipe was a brave move, so I'd like to offer my mea culpa to her.

Roasted Tomato Basil Soup-Summer in a Bowl
Ingredients:

• 6 large ripe tomatoes cut in half
• 1/4 cup + 2 tbsp. olive oil
• 2 cups chopped sweet onions
• 3 large garlic cloves, minced
• 2 tablespoons butter
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon sugar
• 1 (28 oz.) can of whole plum tomatoes with juice or San Marzano Tomatoes
• 1-14 oz. can garlic, basil, and oregano crushed tomatoes
• 3 cups fresh basil leaves, packed and torn
• 1 teaspoon thyme or oregano
• 2 cups chicken stock, low-sodium
• 1/4 cup cream
• Salt and pepper to taste

Directions:

• Preheat the oven to 400 degrees, line a baking sheet with parchment paper, and set aside.
• Gently toss the tomatoes with 1/4 cup olive oil and place them on the prepared baking sheet. Sprinkle with salt and pepper to taste, and roast for 45 minutes.
• Heat olive oil and butter over medium heat in a large Dutch oven. Add the onions, red pepper flakes, and a pinch of salt. Sauté until the onions are translucent and start to brown for about 10 minutes. In the last 3 minutes of sautéing, add minced garlic.
• Add the 2 cans of canned tomatoes, basil, thyme, oregano, roasted tomatoes, juices, and chicken stock. Season with salt and pepper to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered.
• Puree in a blender in two batches. Return the soup to the pot and add 1/4 cup cream, stirring until mixed.
• Serve with croutons and/or Parmesan cheese and a toasted cheese sandwich.

Savory Ham, Broccoli and Cheese Hand Pies

For dinner, dessert, or snacks, try your hand at hand pies with a savory slant. Make and freeze a few batches of these homemade hot pockets. Then reheat and eat when hunger strikes. These hand pies can be sweet or savory, depending on the filling. The shapes can be round, square, or triangle shape. To simplify the recipe, use refrigerated prepared pie dough. But know that a from-scratch pie dough works, too. Let your imagination soar with these hand pies. The recipe was adapted from Allrecipes August September 2021 

Ham, Cheddar, and Broccoli Hand Pies

Cook's Notes: This recipe came together in under 30 minutes. I used Pappy's Pie Dough (frozen section), but Pillsbury Refrigerated Pie Dough works well, too. The package makes 6-7 4-inch dough circles. You will need to reroll scraps. A martini glass is a perfect circle size. 

Ingredients: 

• One box 2 pie crusts

• 1 cup broccoli florets, chopped

• 1 cup shredded cheddar or white cheese

• 1 teaspoon Dijon mustard 

• 2 cups chopped deli ham, shredded cooked chicken or cooked Italian sausage 

• ½ cup drained and diced roasted red peppers

• Egg wash

• Sesame seeds

Directions:

• Roll out dough and measure out 6-4-inch circles.

• Spread mustard on the pie circle. Mix broccoli and cheese together. 

  

• Line a baking sheet with parchment paper and transfer 3 circles to the baking sheet. 

  

• Place 1/4 cup filling in the center. Brush the border around the filling with egg wash.

• Cover the dough circle with another dough round. Press dough edges together using fork tines to crimp and seal. 

• Brush egg top with egg wash. Sprinkle top with sesame seeds or bagel seasoning. Cut a small V shape in the center for vents.

• Preheat oven to 400 degrees. 

• Chill dough circles in the refrigerator for 15 minutes. 

• Bake for 18 minutes.  

  

Apple Hand Pies

Follow the same technique as Ham, Broccoli, and Cheese Hand Pies, but use apple pie filling.

Ingredients

• 2 large green apples, finely diced into bite-sized pieces 

• 2 tablespoons butter

•  1/4 cup white sugar

• 2 tablespoons brown sugar

• Dash salt 

• 3 tablespoons water

• 1-1/2 teaspoons ground cinnamon 

• Dash of nutmeg and allspice 

• 1 egg mixed with 2 teaspoons milk

Directions: 

• Melt butter in a skillet. Stir in apples, sugars, cinnamon, spices, and salt. Cook, stirring often, until apples are softened for 5 to 6 minutes. Stir in water and cook 4 minutes more. Spread the filling onto a plate to cool completely before placing it on the dough.  

• Place apple filling in the center of the dough. Top with another dough circle. 

• Brush with egg wash and sprinkle with a cinnamon-sugar mixture. 

• Cut a small V shape in the center for vents. Chill dough circles in the refrigerator for 15 minutes.

• Bake at 400 degrees for 18 minutes or until the crust is browned and the juices are bubbly. 

Frosted Zucchini Bars

Zucchini is a type of summer squash with many culinary uses. While often cooked, it's great in salads, dips, wraps, and even spiralized to make low-carb noodles.
My neighbor had 50 and wanted to give me 10. But I took only 1 since we are just a party of two, and this zucchini certainly was a hefty size. It was perfect when cut in half to use on my spiralizer machine. My husband was enlisted for this step. He kept turning the handle saying, "Is this enough?" while I was shouting, "Stop! Stop!" 

So now I have massive amounts of zucchini in a recipe that only calls for 2 cups. I will now be making low-carb noodles for tomorrow's supper. 

Frosted Zucchini Bars

Cook's Notes: The cake was moist and a delicious pick-me-up snack on sunny summer day. The recipe was adapted from Bakeandbread
Cooking Tip: Place a clean, thick kitchen towel on the counter. Spread the zucchini out and roll it up in the towel to squeeze out moisture. Spread it out on the towel to dry slightly while assembling the bars.

Bar Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons ground Saigon cinnamon or 3 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini, well-drained (about 2 medium zucchini)
• 1 /2 cup each of toasted chopped nuts (pecans or walnuts) and coconut, reserve some for frosting garnish

Frosting Ingredients:

• 2 ounces cream cheese at room temperature
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar
• Milk as needed
• Chopped nuts and coconut for garnish

Bar Directions:

• Preheat oven to 350 degrees. Grease a 9 x 9 baking pan.
• Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Do not overmix. Stir in the zucchini and 1/2 cup (total) nuts and coconut.
• Transfer the batter to the prepared pan and spread evenly.
• Bake for 25 minutes or until the bars are golden brown and a pick inserted into the center comes out clean.
• Cool in the pan on a wire rack.

Frosting Directions:

• Using an electric mixer on medium speed, beat the cream cheese, butter, and vanilla until thoroughly combined.
• Gradually add in the sugar and milk until the frosting consistency is smooth.
• Spread the frosting evenly over the cooled bars. Sprinkle the remaining chopped nuts and coconut over the top.