Category: Recipes

Dorsey Bars

Lauren2 Comments

If only you knew the evolution of Joey and I’s nicknames for each other.  Actually, I would rather get a papercut on that piece of skin between your thumb and pointer finger (again!) than tell you any of the embarrassing things we’ve called each other.  But, I don’t mind telling you that Joey often calls me “Dorsey,” which is just my last name and therefore a pretty normal thing to call someone.

I’ve been making these little peanut butter/pretzel/oat no-bake snack bars and Joey has been lovingly calling them Dorsey Bars.  I love that so much and after sharing a few with my mom and sister and hearing they love the name and the taste, I thought I’d share (both) here with you!  They couldn’t be easier and I look forward to mine every afternoon 🙂

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I was on the phone with my mom while futzing with this parchment paper and she was like “what is that noise?!” so maybe don’t do that. 

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Still working on perfecting those corner pieces, but I used the bottom of a second 8×8 pan to make these nice and even on top and it felt really life-changing.

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Dorsey Bars

  • 1 cup pretzels (I use Snyder’s Sourdough Nibblers, which are salted)
  • 1 cup old-fashioned rolled oats
  • 1 cup chunky peanut butter
  • heaping 1/4 cup honey
  • 1 teaspoon vanilla extract
  1. Line a 8×8 pan with parchment paper and set aside.
  2. Use a food processor to crush pretzels until only very small chunks remain (see photo).
  3. Mix pretzels and oats in a large bowl.
  4. Whisk peanut butter, honey and vanilla extract together (do it quickly, otherwise things start to get thick!).
  5. Add peanut butter/honey mixture to pretzel/oat mixture and stir to combine, making sure the dry ingredients are fully coated in the peanut butter/honey mixture.
  6. Dump mixture into the 8×8 pan and use your hands (and/or the bottom of another 8×8 pan, if you have one) to spread/flatten evenly, especially in the corners!
  7. Place pan in the freezer for 30 minutes then remove and slice into squares (I do 16 of em).  Enjoy!

I wrap each bar individually in plastic wrap, then stick them all in a Ziploc bag and store them in the fridge (sometimes for 2 weeks), grabbing one for each of us every morning.

DORSEY BAR, DORSEY BAR, DORSEY BAR!

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In other news, it’s my birthday weekend!  Going to dinner tonight and BBQing on Sunday, for my actual birthday.  S’gonna be the best!

Make This Now (+ Recipes)

Lauren8 Comments

I posted two pictures last week that got recipe or at least “tell me more” requests.  Ask and you shall receive!  Plus a few recently made things that maybe didn’t get recipe requests but deserve to be shared anyway.  Enjoy!

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Veggie Shepherd’s Pie (adapted from a Insta story I saw two weeks ago)

  • 4 sweet potatoes
  • 1 cup lentils, dry
  • 2T olive oil
  • 1 small onion
  • 2 large carrots
  • 4 cloves garlic
  • 2 stalks celery
  • 1/2T fresh thyme
  • 8 oz. sliced baby bellas
  • 2T chopped sun-dried tomatoes in oil
  • 2T balsamic vinegar
  • ½ cup veggie broth
  • 1 can chickpeas
  • salt + pepper, to taste
  • 4 oz. goat cheese
  • cumin, to taste
  • garlic powder, to taste
  1. Preheat oven to 400°.
  2. Wash and prick sweet potatoes, then place in the oven to bake until soft, 50-60 minutes. Cut open and allow to cool.
  3. Meanwhile, cook lentils according to package directions. Strain and set aside.
  4. Chop onion, carrots, garlic, celery and thyme.
  5. Heat oil in a large Dutch oven, then add onion, carrots, garlic, celery and thyme. Sauté until tender, stirring occasionally, about 10 minutes.
  6. Add mushrooms, sun-dried tomatoes and oil, and vinegar, then continue cooking, stirring occasionally, another 10 minutes.
  7. Add stock, lentils and chickpeas then turn up heat and simmer until liquid has evaporated and veggies are soft, about 10 minutes.
  8. Meanwhile, add sweet potato flesh (skins removed) to a food processor with salt, pepper and goat cheese. Puree until smooth.
  9. Season veggie mixture with salt, pepper, cumin and garlic powder to taste then spread sweet potato mixture over top and bake 15 minutes.

The veggie mixture is 100% GOOD, but that sweet potato-goat cheese purée is one of the best things I’ve eaten in my 27 years on this Earth.  PLEASE MAKE IT AND EAT IT AND ENJOY IT NOW.

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Pan-Seared Pork Tenderloin Medallions + Lime, Soy & Maple Drizzle

Joey freaked over this meal when I served it to him last Monday night and get this, THEY WERE LEFTOVERS of the dinner I cooked myself two days before.  So just imagine how good it is when you cook and eat it in the same night.  Also, please please please do not overcook the pork.  Pork can totally be pink and it SHOULD be.  So trust the timing detailed in the recipe.  That drizzle only takes a few minutes and it really takes this meal above and beyond.

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A California Caesar

I’ve eaten A LOT of vegan Caesars in this life so I’m going to go ahead and declare myself an expert on the matter.  This one right here is my favorite though, because the dressing always turns out perfect (none of that tasting and tweaking business), it involves avocado (it’s spring and we deserve to live our best avocado lives!) and my FAVORITE vegan Parmesan.  In addition to eating a lot of vegan Caesars I have also made A LOT of nut Parmesans and this one is undoubtedly the best.  I use cashews instead of Brazil nuts because Joey is convinced he’s allergic but you could go either way (or even use almonds!).  Sure, there’s a few components to make but it’s 100% worth it in the end.

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Golden Milk Coffee Creamer (recipe from a Faring Well video I saw on Nom)

First, I should probably tell  you about the health claims of Golden Milk but actually all I really know is that turmeric is supposed to help with inflammation and my interest in it has less to do with inflammation and more to do with how pretty it looks.  Help, I’m a hack!  But I’m here to tell you, even if you’re not in in for the health benefits, you can be in it for the luxurious taste.  Because it’s silky smooth and just barely sweet with a slight hint of spice.

  • 2 cups plain unsweetened almond milk
  • 1/2 teaspoon ground turmeric
  • scant 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground ginger
  • 1 crack black pepper
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup (or 2 teaspoons honey)
  1. Warm almond milk over medium heat, 2-3 minutes.
  2. Add remaining ingredients, increase heat slightly and simmer 5-10 minutes.
  3. Add to a blender with middle piece removed to release steam and blend 30 seconds to froth.
  4. Add to coffee or let cool completely and refrigerate.

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Crispy Baked Asian Salmon

I’ve loved this recipe since Kristen posted it all the way back in 2013!  Whoa!  It’s just the best combination of tender juicy salmon, an umami almond butter sauce and that crunch of toasty panko.  Help, it is 10 AM as I’m writing this and I am straight salivating over the thought of this salmon.

Well this post went ranged from vegan to cheesy to meaty so I think I almost covered all our bases.  I just needed to have a dessert recipe!  I’ll work on that for next time 🙂