A Dreamy Treat

I've heard variations on these bars called about a million things, but in my mind they will always be called Dream Bars. This is my Grandma Frances's recipe and it might be the most perfect desert ever created.

Chocolate, Peanut Butter, Butterscotch oh my!

My Grandma's Recipe Card

Grandma's Dream Bars

For the crust:

20 Graham crackers

1/4 lb butter

3/4 cup sugar

Melt butter. Pulse crackers in a food processor. Mix sugar, butter, and graham crackers and layer in the bottom of 9x13 cake pan. Bake @ 350 for 7-8 min.

2nd layer:

1 can Eagle Brand condensed milk

1 cup flake coconut

Mix together in a bowl and spread over the graham cracker crustt

Top layer:

1 package milk chocolate chips

1 package butterscotch chips

3/4 cup peanut butter

In a double boiler melt chocolate and butterscotch chips. Add in peanut butter. Once smooth pour on top of the coconut layer. Let cool.

Granted, I am totally sentimental about these. But they are ridiculously delicious. I mean, they have butterscotch which is the worlds most underutilized flavor (don't worry, I'm making it my personal mission to bring it back). It's probably pretty telling about me that I keep all of the ingredients to these bars in my pantry at all times. 

Pancakes with Berry Compote

This is by far the best (and most successful) pancake recipe I've ever tried. This recipe is based on the Blueberry Pancake recipe from The 30-Day Vegan Challenge. Except mine is slightly not vegan because I didn't have any Earth Balance so I used unsalted butter instead. And I opted for a blueberry topping instead of mixing it in.

These are much prettier in person

Pancakes
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup soymilk
2 tablespoons butter
1.5 tablespoons agave syrup (the original recipe calls for 3, but I ran out and they really didn't need any more)


Mix dry ingredients together. Mix in the wet ingredients. It will be a bit lumpy.


Berry Compote
1/2 cup frozen raspberries
1/2 cup frozen blueberries
1/4 cup sugar
1 cup water


Mix berries, sugar and water. Bring to a boil, reduce to a simmer. Let the mixture cook down until its thick and syrupy.


These are super yummy together and I can't stop thinking about a million different combos. The berries on vanilla frozen yogurt, the pancakes with warm cinnamon apples...

Experimentation Gone Awry

Farfalle with Bellwether Farms Basket Ricotta, Robiola Due Latte, and Cave Aged Emmentaler

 I can't decide what exactly about this that isn't really working for me, but something doesn't taste right. In theory this should have work, I love each of these cheeses on their own. Maybe heating the robiola brought out too much sheepy-ness (totally a word) or I put too much rosemary in. Oh well, sometimes cheese drawer clean out works and sometimes it doesn't.

Saison de Lente, The Bruery

On the bright side the saison is delicious. Bright but not too bitter. Would have been perfect with mac and cheese to cut the richness. I should have known it would be amazing when Anthony stuck it in my cart without explanation.

Sweet and Melty

Kilaree Irish Cheddar and Stonewall Roasted Garlic and Onion Jam on french bread.

Comfort Food

Sometimes it's the simplest things. Matcha latte with coconut milk and 7 Grain toast with peanut butter and bananas.

The Should-feel-Guilty-But-We-Both-Know-I-Dont Guilty Pleasure

Melty, melty cheese. There is nothing I love more than the bits at the edge where it browns. So GOOD. 

This is Yancey's Fancy Peppadew Cheddar on ciabatta bread. Now if like me until very recently, you've never heard of peppadews before, let me tell you they are sweet and slightly spicy. This cheese has a vague hockey game nacho cheese flavor. Which for me is a total plus. And did I mention it melts well?

Sweet Potato Scones

These were actually meant to be pumpkin scones, but it turns out the can of puree in my cupboard was sweet potato instead. Either way they were pretty yummy. The original recipe came from That's So Vegan, I made just a few tweaks. 

1 1/2 cups whole wheat flour
1/2 cup cornmeal
2 tsp baking powder
1/4 tsp salt
3/4 cup canned sweet potato
3/4 cup soy milk
1/4 cup unsweetened applesauce
1/4 cup brown sugar, plus a little extra for sprinkling


1. Preheat your oven to 450º and lightly oil a baking sheet (I used my silpat).
2. In a large bowl, add the flour, cornmeal, baking powder, salt and stir well. In a medium bowl, whisk together the pumpkin, soy milk, applesauce and brown sugar. 
3. Add the wet into the dry and mix until just combined. This made 6 large scones for me, but I'd probably cut them down and aim for 10 medium-ish. Bake for about 12-15 minutes or until the tops begin to brown. 

I think next time I'd definitely make them smaller. Maybe adding golden raisins or pecans. But in general these will definitely go in to rotation.