Why am I already on my second dessert at the beginning of this adventure? Honestly, because I can make them at night after everyone has gone to bed and I have the quiet kitchen to myself. I have one of those kitchens that is the focal point of the home. 9 years ago we knocked out a wall, eliminated a laundry closet and remodeled our kitchen so that I could cook while parenting or entertaining. Thanks to those renovations, I get no peace in the kitchen because I can hear absolutely everything going on around me in all corners of the house.
So, desserts are not timely, and can be hidden away til the next day, so I made another. This time it was Dream Bars, page 175 SBK. This is not an "I had the ingredients, so I made it" recipe. I had to browse the shelves of Healthy U and Wegmans to find refined coconut oil, vegan butter, and vegan "chocolate" chips. By the way, vegan "chocolate" chips are code for carob chips, thank you very much. I remember my mom making carob-chip cookies in the 70s, so I'm thinking I was trained from an early age for this recipe. Thankfully, I had just stocked up on Lite Coconut Milk at Big Lots, so that wasn't an issue.
Anyway, I pulled off this recipe in about 1/2 hour. I made my vegan cookie crumbs from organic whole wheat graham crackers. I made my butterscotch from scratch and loved the whole process! I have never liked butterscotch, but homemade is way better than anything that comes in a jar or a squeeze bottle.
Results? Dreamy! SBK says not to share them, and hide them for yourself. I concur! These are a better variety of layered bars, the fave at many a cookie table. All the right flavors and all the healthy ingredients make them a no brainer for future parties.
Subscribe to:
Post Comments (Atom)
they sound yummy. I may have to go find this SKB cookbook, although I'm pretty sure my boy wouldn't eat anything out of it (he is a hunter, after all)!
ReplyDeleteThink side dishes and desserts! It will balance out the beastie entree! :)
ReplyDelete