Thursday, June 13, 2013

Chocolate Chip Brookies

Yesterday, I reserved a U-Haul truck.  This morning I ordered boxes, and other packing materials.  It’s beginning to seem more real that we are packing up our home and changing our zip code. It’s been an unexpected turn in our family’s course; but peace continues to be our companion through the experience.
On a house hunting trip that I took alone a few weeks ago, I ventured to a favorite bakery/café everyday for lunch- Kneaders. It’s exactly what I needed to refuel my efforts physically and mentally. I ordered the same thing everyday- Turkey sandwich on Asiago bread.  Absolutely delicious.  One day my “pastry” of choice was a brownie cookie bar.  I call them Brookies because they are a treat where brownie meets cookie. 

Chocolate Chip Brookies

*Begin by mixing and a brownie mix according to package directions.  (I use 2 mixes- I like Ghiraradelli Triple Chocolate or Betty Crocker Original Supreme- in a 10 x 15.5 airbake pan.) 
*Spread brownie batter into desired size pan
*Set Oreos (either whole or cut into pieces) into brownie batter.  I used 24 oreos in the 10 x 15.5 pan.
*Bake at 350 degrees for 28-32 minutes. (This really depends on what size of pan you use.  It may be a few minutes more or less depending on the thickness of the batter. Brownies should be "done".)
*Mold Chocolate Chip cookie batter with your hands and piece together a layer of cookie dough to cover the baked brownies.  Dough should be about ¼-3/8 inch thick. 
*Bake an additional 12 minutes at 350 degrees. 
*Remove from oven. Cookie portion of bars will be soft, but will set up nicely.  Over baking them will result in crunchy cookie and dry brownie layers.
*Let set.  Cut.  Share. 

I certainly am appreciating the afternoon “pick me up” these treats provide as I prepare for our big move.
But even more than that, I’m appreciative of and am ever aware that my steps are being guided, my hand is being held, and angels are bearing me up.

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