House smells sweet...

I love when my house smells like sugar baking. Tomorrow is bake sale day at my son's school and I happily made Oatmeal Raisin cookies and just pulled out my mom's chocolate chip pan cookies. She used to make them all the time when I was a kid. So much more fun that cookies I thought. They were squares and rectangles not rounds, just like me to want to be different in some way shape or form. To be honest, I just want to cut into them and have a cold glass of milk with them. But I must restrain myself and then carefully cut the bars for perfect presentation for the bake sale. Maximize sales of course:)

Today was a gorgeous sunny day and I enjoyed doing a bit of running around with the kids and walking to pick up Matthew. Making dinner was a breeze as I had planned a staple family favourite of our version of an easy meatloaf with mashed potatoes. There is a lot to be said for comfort food even on warm sunny days.

My joy again this week was to open the Guelph Mercury and see my column, I know its still new but I get goosebumps when I see it. I hope that feeling never ends-or the column for that matter! I'd love for you to check it out if you get a chance. I hope it gets you motivated to cook up an easy dinner this week or next. Ok really now, I need to cut into the bars. Here's the recipe with the adult version, but you can leave the coffee flavour and nuts out if you need to for the kiddies! Enjoy with a cold glass of milk.

Giustina’s Super Yummy Pan Cookies

My mom used to make these when I was a kid and they are almost better than chocolate chip cookies. It’s like one giant cookie. But of course you need to cut it into pieces to share. I’ve changed the recipe slightly to adultify it, but I think it’s still one of my favourites.

1 cup butter, softened 250 mL
¾ cup granulated sugar 175 mL
¾ cup packed brown sugar 175 mL
2 eggs 2
1 tbsp vanilla 15 mL
1 tsp instant coffee granules or 5 mL
instant espresso powder
2 ¼ cups all-purpose flour 550 mL
1 tsp baking soda 5 mL
1/2 tsp salt 2 mL
1 pkg (300 g) milk chocolate 1
1 cup white chocolate chips 250 mL
½ cup chopped hazelnuts 125 mL

In large bowl, beat butter and sugars until fluffy. Beat in eggs one at a time, beating well after each addition. Add the coffee granules to the vanilla and stir. Beat into butter mixture.

In another bowl, whisk together flour, baking soda and salt. Gradually stir flour mixture into butter mixture until combined. Add milk and white chocolate chips and hazelnut and stir to combine.

Spread batter onto 15 x 10 inch parchment paper lined baking sheet, using floured hands to press evenly. Bake in 375 F oven for about 20 minutes or until golden brown. Let cool slightly. Remove to cutting board and cut into 48 bars.
Makes about 48 bars.

Freezer Friendly: Let cool completely and place in airtight container for up to 2 months.

Over The Top: Use melted white chocolate to drizzle over the bars before serving. They are tasty on their own but even more tantalizing with ice cream-yum!


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