Salt River Bars

As much as I post about different desserts on this blog I don’t really have a sweet tooth.  I know it might be hard to believe, but when it comes to baked goods I’ll take salty/sweet over just sweet any day. 

That’s why I love these salt river bars. Do I know why they’re called salt river bars?  No.  Do I care?  No.  Could I eat an entire 8x8 pan of these in one sitting?  Absolutely.  

They’re salty, chocolaty, crispy, peanut buttery, and amazing.   If I could I’d hide in my room and eat these all day I would. Thankfully I’ve got amazing friends that take food like this away from me so I eat real food... and leave my house.  If I didn’t have said friends I don’t think I’d be writing this post.  In reality I’d probably be knee deep in thousands of these trying to eat my way out. 

Sure I’m exaggerating, but not by much.  As someone who can’t really eat too many sweets, these have easily become one of my biggest guilty pleasure foods.  And it takes a lot to get to that list.  So, make these now.  I mean it; they’re easy and absolutely delicious.  Make them for a party, or for a snack, or  for yourself.  They’re worth it.

Here’s what you’ll need (from here):

1 box Club Crackers 

2 sticks unsalted butter

1 cup brown sugar

1 1/2 cups peanut butter chips 

1 1/2 cups semi-sweet chocolate chips

1 1/2 teaspoons vegetable oil

coarse sea salt

Line an 8x8 pan with foil and grease it.  Place 15 crackers on the bottom of the pan and sprinkle peanut butter chips over the crackers.  

Melt brown sugar and sugar in a saucepan until they start to bubble around the edges and it has turned smooth and creamy.  

Pour a third of the mix over the crackers and spread it evenly.

Place another layer of crackers and peanut butter chips and pour the carmel on top again.  Repeat this one more time and then place a final layer of crackers on top.  

Melt the chocolate chips in a bowl in the microwave for 30 second intervals mixing after each one.  When the chocolate is fully melted pour on top of the crackers and spread evenly.

Place in the refrigerator to cool and after about 10 minutes take out and sprinkle sea salt onto the chocolate.  Put back into the refrigerator and let the chocolate cool completely.  When the chocolate has cooled completely remove from the refrigerator and cut into squares.  

Now, if you finished this post before starting to make these there's something wrong with you.  Go. Make. Eat.  Every second you're wasting reading this is a second that you're not eating one of these.  

Banana Oat Pancakes

This summer I’ve developed an obsession with all things banana.  I’ve tried to keep most of the banana related things that I’ve made this summer off of my blog, but sometimes I can’t help it.  This recipe is one of those times.

Not having a job this summer has given me a lot of time to get hungry and then a lot more time to figure out what I want to eat.  Sure there are times when I get lazy and just decide to eat half a block of cheese because it’s there, but there are also times when I spend a good thirty minutes to an hour searching the internet for something to fill my craving.  That’s where I found this recipe for banana oat pancakes.

Sure the recipe is a bit complicated, but when you’re too impatient to wait an hour for banana bread to cook these bad boys will do in a pinch.  These might not be like a lot of other pancakes, instead of being light and fluffy these are super moist and thick, but they’re oh so satisfying.

So if you’re having guests over for breakfast break this recipe out.  It definitely helped to satisfy my banana cravings this summer!

Here’s what you’ll need (adapted from here):

1 ½ cups milk

5 tablespoons of butter

1 ½ cup quick oats

1/3 cup flour

1 ½ tsp baking powder

1 tbsp sugar

1/3 teaspoon cinnamon

2 eggs separated

2 ripe bananas

In a saucepan heat the milk and butter until small bubbles begin to appear around the edges of the pan.  Remove from heat and stir in the oatmeal.

Stir together the flour, baking powder, salt, sugar, and cinnamon.

Once the oatmeal mixture has cooled stir in the egg yolks and begin to add the dry ingredients until they’re just mixed in.

Beat the egg whites until they’re stiff and then fold into the oatmeal mixture.  Add the bananas at the same time.

Pour the batter on a lightly greased hot griddle and spread the batter until the pancakes are about 3-4 inches in diameter.  Once small bubbles have appeared on the top of the pancake flip it to the other side and let cook until the bottom is brown.

Serve while they’re hot with butter and syrup, or whatever pancake toppings you want!  You can also add chocolate chips or walnuts into the batter to add sweetness or a crunch!

In a saucepan heat the milk and butter until small bubbles begin to appear around the edges of the pan.  Remove from heat and stir in the oatmeal. Stir together the flour, baking powder, salt, sugar, and cinnamon.  Once the oatmeal mixture has cooled stir in the egg yolks and begin to add the dry ingredients until they’re just mixed in.  Beat the egg whites until they’re stiff and then fold into the oatmeal mixture.  Add the bananas at the same time.

Pour the batter on a lightly greased hot griddle and spread the batter until the pancakes are about 3-4 inches in diameter.  Once small bubbles have appeared on the top of the pancake flip it to the other side and let cook until the bottom is brown.

Tomato Sauce with Butter and Onions

When you come from a family that’s got absolutely no Italian blood whatsoever you’ve got to make do with the tomato sauce that you’re given.  This usually means using store-bought sauces and lots of parmesan cheese, and as I’ve said before I’ll never complain about lots of cheese.

And as much as I enjoy store bought tomato sauce, there are days when I hear stories about friends whose grandparents have forced them to spend hot summer days in their backyards canning tomato sauce. As crazy as it seems I can’t help but be jealous of the delicious tomato sauce that must come out of those hot and messy days.  But like I said, I’ve learned to make do with my lack of Italian heritage and thanks to the internet I’ve found a recipe that’s so easy even a mostly Irish girl like me can make it!

I saw this on SmittenKitchen a long time ago, and after hearing her raving about it I knew I had to try it.  This isn’t your typical tomato sauce, it’s plain and hearty in a way that marinara just isn’t (don’t worry I’m not hating on marinara though).  The sauce itself only requires three ingredients and the flavor that you get from the sauce so much greater than the effort that you put into making the sauce, and even if you’re one of those lucky that knows how to make their own sauce you should try making this sauce at least once.  It’ll knock you off your seat.

Here’s what you’ll need:

1 28 oz can of whole peeled tomatoes (preferably San Marzano)

5 tbsp unsalted butter

1 medium-sized yellow onion

Peel the onion, cut it in half and place it in a heavy saucepan over medium heat.  Add the butter and the tomatoes.  Allow the sauce to simmer and then lower the heat so that the sauce stays at a steady simmer.  Let the sauce simmer for about 45 minutes, or until you see droplets of fat floating free from the tomatoes.  During the 45 minutes crush the tomatoes against the side of the pot to break them up.

Remove the sauce from heat and take the onion out of the sauce.  Add salt to taste if needed.

And there you have it!  That’s all you need to do for rich, hearty, and amazing tomato sauce that I’m honestly salivating just thinking about!

Peel the onion and cut it in half and place it in a heavy saucepan over medium heat.  Add the butter and the tomatoes.  Allow the sauce to simmer and then lower the heat so that the sauce stays at a steady simmer.  Let the sauce simmer for about 45 minutes, or until you see droplets of fat floating free from the tomatoes.  During the 45 minutes crush the tomatoes against the side of the pot to break them up.

Remove the sauce from heat and take the onion out of the sauce.  Add salt to taste if needed.