I've decided to keep this blog going and make it a bit more well-rounded by adding some hiking/camping reports in addition to the running and triathlon stuff... and might as well add some baking/cooking to it as well!
I made a final round of study treats for Nolan tonight - homemade guacamole, chips, oatmeal chocolate chip cookies (above left), and cheesecake cookie dough bars (above right). The cookies and guac turned out yummy (hard to screw those up, pretty basic), and I have to give the cheesecake bars a rave review - they are super rich but soooo delicious, and pretty easy to make. Here is the recipe:
INGREDIENTS:
Crust: 1 1/2 cup graham cracker cookie crumbs, 5 tablespoons unsalted butter (melted), 2/3 cup chocolate chips
Cheesecake filling: 10 ounces cream cheese (softened), 1/4 cup sugar, 1 tsp vanilla extract, 1 egg (room temperature), 1/3 cup chocolate chips
Cookie dough filling: 5 tablespoons unsalted butter (softened), 1/3 cup packed light brown sugar, 3 tablespoons granulated sugar, 1/8 tsp salt, 1 tsp vanilla extract, 3/4 cup all-purpose unbleached flour, 1 cup chocolate chips
DIRECTIONS:
1. Preheat oven to 325 degrees, rack positioned in middle
2. Line 9x9 pan with foil (extending over edges of pan), butter the foil
3. Stir graham cracker cookie crumbs and melted butter until crumbs are moistened, mix in chocolate chips and press crumb mixture into bottom of pan
4. Bake 6 minutes, set aside
5. Mix filling and cookie dough
6. Pour cheesecake filling over crust
7. Drop teaspoonfuls of cookie dough on top of cheesecake filling
8. Bake for 30-40 minutes at 325 degrees, until the top feels dry and firm and looks set if shaken gently
9. Drizzle 1/3 cup melted chocolate chips in lines over the top
10. Let cool in pan on wire rack for 1 hour
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