baking | Kickin' it in the Kitchen

Why did I do it? What was I thinking? It’s me: non-baking-Michelle. I was persuaded. Pushed even.

Carissa of At 350 Degrees practically made me do it. I mean she signed on to follow my blog so it would be rude of me to not at least try one of her baked demons, right? And I’m nothing if not polite, right? (Carissa’s in high school, by the way. Remember high school metabolism? Yeah, me too. A long time ago in a galaxy far, far away…)

So I decided on the “amazing M&M cookie bars.” I actually picked these because I don’t much care for M&M’s (unless they’re in really yummy cookie bars, it turns out…)

So there I was. Baking. Yes B-A-K-I-N-G. And measuring (pretty much) and then next thing I knew… I was tasting. And tasting. And… I think you get the picture.

Argh!!! This is the other reason I hate baking. My form of willpower is to not create fattening treats in the first place. I’m unfamiliar with the protocol once the first layer of defense has been breached!

Were they good? Um, yeah. Really good. I will agree and label them “amazing.” Nobody who is home for any length of time alone should make these bars. It’s not a good idea and let’s just leave it at that.

My kids all had one in their lunches and all three complimented the production.

“I hope you enjoyed them” I answered, “because I’m never making them again.”

Double P.S. today:

P.S. #1= sorry I didn’t run my usual MWF schedule this week. I wondered if my blogs were becomming tired, but Teri wagged her finger at me so I guess not…

P.S. #2 = I am definitely blogging about kale tomorrow!!!

AKA: why Michelle’ will never create something like you see here.

(AKA: Ndidiamaka don’t even challenge me, girlfriend!)

Homemade cookies. Who doesn’t like’m? And I wouldn’t mind making them either, if only there wasn’t all that measuring and accuracy involved. And then all that scooping and same-size-making-strategically-placing-to bake evenly type situation going on. Man does that get in the way of my happy kitchen vibe.

Lucky for me I’m from Minnesota. I’ve decided that I must not be the only woman from my neck of the woods who has an aversion to the precision involved in good baking.

In the Midwest we make cookie bars, or just “bars” as they’re referred to at potluck gatherings and bake sales.

The premise is basically as follows: take the cookie dough and heave it onto a cookie sheet with an edge.

Press it out till it’s evenly spread.

How deep? How should I know!? The whole point here is that we’re cutting corners, thus, I shall not be bothered with details. (OK though, If I had to give a number I’d say about a 1/2 inch or so–but don’t tell anyone I said that.)

There are actual recipes designed for baking bars (aka: I’m not making this up), but it is possible to wing it. If your baking time is calculated for cookies, I would add about 50% onto the total and check what you’ve got. So, if you’re taking a chocolate chip cookie recipe that bakes for 8-10 minutes and morphing it into a chocolate chip cookie bar recipe, you should set your timer for about 14-15 minutes and check. Depending on how deep you’ve made your bars or what recipe you’re using, it could take up to double the baking time.

Don’t worry though. The first time you make bars this way, you may have to check back once or twice. But then you can just make a note of the new “bar” time and you’re set for the next time ’round.

Mix. Heave-spread-press. Bake. Done.

I make cookie bars for my family’s lunches. Everyone likes a little something sweet after lunch, and this way I control the portions and know exactly what’s in there. No hydrogenated or multisylabic ingredients that can technically be consumed but are not, necessarily, food. And of course there’s the added bonus that mommy doesn’t get all irritated while making them. Yeah team!

I can cut these little honeys into 2 or so inch squares and freeze them for a couple of weeks of post-lunch treats.

Patience may be a virtue, but cutting corners is where it’s at.