Well, I am back. It’s been quite awhile since my last blog post. My apologies.
As for an update, my cancer is still in remission, I am feeling better than I have for years and that is part of the problem with the neglect of this blog. After spending two years in bed and house bound I have stuff to catch up on. I have been exercising a lot, been outside often and have weaned myself out of the walker and am down to using only one cane when I walk. I have been busy illustrating several children’s books that I personalized for my niece Laney, age 2, who just underwent a bone marrow transplant for leukemia. She is doing well and is also in remission. I have completed several oil paintings and read several excellent books on World War 2.
What has also been taking up a lot of my time is that my back is now strong enough to lift light things, nothing heavier than five pounds, in and out of the oven…angel food cakes, one sheet of cookies at a time and muffins. I have even made bread a couple of times. I figured that if I can squeeze Play Dough for physical therapy, I can just as well be productive and squeeze bread dough. Oh, how I have missed baking!
This recipe for no bake chocolate chip cookie dough bars is a very tasty cool treat to break the summer heat. It has no eggs in it so there is no danger of food poisoning from eating a dough made with raw eggs and is so easy to make the kids can do it. Just some measuring and stirring. The melting of the chocolate chips in the microwave for the frosting would require adult supervision in my world.
If you want to make a 9X13 sized pan of bars, double the recipe. It’s good for kids to practice math in the summer.
Chocolate Chip Cookie Dough Bars (no bake)
Need: 8 X 8 inch cake pan (greased), electric mixer or a fast spoon.
1/2 cup room temperature butter
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1/4 teaspoon salt
1 (14 ounce) can of sweeten and condensed milk
1 (12 ounce) bag of chocolate chips or M & M’s
In a medium-sized mixing bowl cream together butter and sugar. Add vanilla and salt. Stir in alternately condensed milk and flour. Add chocolate chips. Stir until the chips are distributed evenly throughout the batter. Spread into the greased cake pan.
1 (12 ounce) bag of chocolate chips
2 Tablespoons milk
In a small mixing bowl combine milk and chocolate chips. Heat in the microwave until melted and smooth. Stop about every 30 seconds or so to stir the mixture so that you don’t burn your chocolate. Spread the melted chocolate on top of the bars.
Put bars into the refrigerator for an hour to chill. When chilled, cut into small squares and put into a freezer bag. Keep in freezer as a handy yummy snack.