The new Landscape Message (April 27, 2012) is posted, so it's time for this one to slip away. Claire

I don't know if this would be considered candy or cookies, but the picture looked delicious! ALMOND JOY BARS (adapted from Just a Pinch Recipe Club) 1 stick, 8 Tbsp, unsalted butter, at room temp 3/4 cup all purpose flour 3/4 cup coconut flour (you can substitute regular flour) 1/3 cup brown sugar, packed 14 oz can sweetened condensed milk 14 oz, (2 bags) sweetened coconut 1 tsp vanilla extract whole almonds 12 oz bittersweet baking chocolate squares, roughly chopped (or semi-sweet or milk chocolate) 1 Tbsp shortening (Crisco) Preheat oven to 350. Line a 9x12 baking dish with foil that hangs over the edge (for easy removal and cutting) and spray with cooking spray. To make the crust blend the butter and sugar with the flours in a bowl using your fingers until the butter is thoroughly incorporated and the mixture is crumbly. Work it for several minutes so that there is no loose flour left. Press the crust onto the bottom of the pan, using the back of a measuring cup to press it firmly and evenly. Bake for 5 minutes. In a bowl mix together the coconut, condensed milk and vanilla. Spoon the mixture over the crust and spread out gently so you don't disturb the crust too much. Press almonds gently onto the surface of the coconut. Put the chocolate and the shortening in a glass measuring cup. Heat it in the microwave in 30 second increments, stirring in between, until it is just melted. Stir until smooth. Don't over heat. Working quickly, pour the chocolate over the coconut, spreading it out smoothly. Refrigerate for about 2 hours or until firm. Cut into squares.

I would replace the cilantro with parsley Roasted Chicken Thighs and Yukon Gold Potatoes (Fine Cooking) 3 Tbs. unsalted butter, softened 1 Tbs. minced peeled fresh ginger 1 Tbs. finely grated lemon zest 2 cloves garlic, minced 1-1/2 tsp. ground coriander 1-1/2 tsp. ground cumin Kosher salt and freshly ground black pepper 2 Tbs. coarsely chopped fresh cilantro 8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin 2 medium Yukon gold potatoes (12 oz.), each cut into 8 wedges 1 lemon, ends trimmed and cut into quarters Heat the oven to 425F. Stir together the butter, 2 tsp. of the ginger, 2 tsp. of the lemon zest, half the garlic, the coriander, the cumin, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl. In another small bowl, stir together the cilantro, the remaining ginger, lemon zest, and garlic to make the gremolata garnish. Set aside. Smear the butter mixture under the skin of the chicken thighs. Arrange the chicken skin side up on one end of a large rimmed baking sheet. Sprinkle lightly with salt. At the other end of the baking sheet, toss the potatoes and lemon wedges with 1/2 tsp. salt and 1/4 tsp. pepper and spread into a single layer. Roast for 20 min. Baste the chicken with the pan juices using a brush, and flip the potatoes and lemon with a spatula. Continue to roast, basting the chicken and flipping the potatoes every 10 min., until the chicken and potatoes look crisp and deeply golden, about 30 min. more. Stir the potatoes and lemon, transfer to a serving bowl with a slotted spoon, and gently stir in half of the cilantro gremolata. Baste the chicken and transfer with tongs to a serving platter, sprinkle with the remaining gremolata, and serve hot.

Craft of the Day--- is a good idea. This is a good one! Thanks.