Sometimes in life, there is in an event that really shakes things up a bit. It makes you look at the world differently. It can be something big or small. Either way, it has a lasting effect on you. For me, mine came on multiple occasions. This summer has been a difficult time for my family. We have lost two family members to cancer.
One of them was my beloved grandmother. She had a very rare form of cancer that was completely incurable. She fought very hard to be able to spend as much time with us as she could, before having to leave. After six months of fighting, she finally ended her battle with cancer. My grandmother has always been a prominent figure in my life. When I was little, my sister and I would spend our summers with her and my grandfather, in Nebraska. We loved spending time with her and learned to embrace her small-town lifestyle. She taught me how to bake bread, among many other things.
My love for baking definitely came from her. I became enthralled with the different techniques and processes used in baking. Although she is no longer with me, I can still feel with me, especially when I bake. One of the last things I made for her before she passed, was a lemon merengue pie. We both shared a loved for anything lemon flavored.
We coincidentally had identical preferences for food. Like me, she would choose bread over any kind of meat. Our favorite cookies were both snickerdoodles, and we also preferred cookies over any other type of dessert.Now, whenever I have any of these things, I instantly think of her. Her passing definitely taught me a few things: Life is much too short for regrets, and true love conquers all. Until we are together again, I will continue to hold our memories close to my heart.
For this month, I chose to make some chocolate cookie bars, with some cookie frosting. The frosting is so good, you will want to it by itself. Actually, you certainly could, since it is egg-free. Together, these two elements make the perfect dessert for a late summer night. Enjoy!
Preheat oven to 350 degrees, and line and spray a 9x13in pan with nonstick foil.
Stir together: cookie mix, egg, water, and oil. It will be
thicker than brownie batter, but thinner than cookie dough
Spread evenly into pan, and bake for 15 minutes or until a toothpick
comes out clean. (It be thin, but it will bake up)
Allow it to cool before frosting.
Meanwhile, in a medium sized bowl, combine brown sugar and butter.
Add vanilla, and blend well.
Add flour and salt.
Add milk 1 tablespoon at a time (should be spreadable consistency)
Stir in Chocolate chips
Spread icing evenly onto cooled bars.
Cut and drizzle chocolate syrup onto each bar, and serve.