Amazing Peanut Butter Cookies

These are the easiest and yummiest peanut butter cookies! A friend recently gave me this recipe. I was extremely skeptical at first, based on the simplicity of the ingredients, but it worked, AND they were delicious!

Amazing Peanut Butter Cookies
(yield 2 dozen)

1 cup peanut butter
1 cup sugar
1 egg

1. Preheat oven to 325°F. Mix peanut butter, sugar, and egg together until well-combined.
2. Scoop by tablespoonfuls onto an ungreased baking sheet.
3. Bake 18-20 minutes.
4. Resist eating them all yourself :)

Rose milk

I first tried rose milk at one of our favorite Provo restaurants: India Palace. It consists of milk sweetened with rose syrup (sweet like chocolate milk, only instead of chocolate, imagine how a rose smells -- that is the taste), and it is served icy cold and pairs beautifully with spicy Indian food. I loved it so much I decided to try making it at home using this recipe. It was straightforward, once we found rose water at a local Asian store. (As a side note... I even tried flavoring some tapioca pudding with rose water instead of vanilla. It was good, but a little overpowering.)

Rose Milk

Rose Syrup ingredients:
1/2 cup sugar
1/2 cup water
1 Tbsp rose water
a few drops red food coloring (optional)

1. Completely dissolve sugar in water in a small saucepan over medium heat.
2. Continue cooking for 3-5 minutes.
3. Cool to room temperature. Add rose water and food coloring. Mix thoroughly.
4. Resulting syrup can be stored in the refrigerator for 2-4 weeks.

To make rose milk, add approximately 2 Tbsp rose syrup to 1 cup milk and stir. I would recommend adding a little at a time to taste.

Macaroni salad

I like a good macaroni salad every so often. I am not a big fan of the deli kind that is super sweet, though. It is a disappointment EVERY time!

My mom always made a more savory macaroni salad, and it is what I prefer! Her standby recipe is the Best Foods recipe. I like it, and feel a few changes make it even tastier! I made this for a potluck tonight and didn't even get a full bite! So I'm relying on the compliments I received that it was, in fact, tasty.

Macaroni Salad

16-ounce package small shell pasta (or other shape, as preferred)
2 cups mayonnaise (I don’t know if it makes a difference, but I used Nalley’s mayo, which Thomas swears by… haha!)
2 Tbsp white vinegar
2 Tbsp mustard (just plain mustard, not dijon like the original recipe calls for)
1 to 1 1/2  tsp sugar
3/4 to 1 tsp salt
1/2 tsp ground black pepper
2 cups thinly sliced celery
1/2 cup chopped white onion
5 hard-boiled eggs, chopped
1/4 to 1/2 tsp paprika

1. Cook according to package & then cool the pasta. Add onion, celery, and hard boiled eggs.
2. Combine all of the sauce ingredients (mayo, vinegar, mustard, sugar, salt, pepper, paprika) and mix well.
3. Pour sauce onto pasta, celery, onion, and eggs, and stir to incorporate.
4. Serve cold. Probably a good idea to chill until ready to serve.

Horchata Mix

Have you ever had horchata, the sweet Mexican rice drink? I think it's delicious. It seems like most people either love it or hate it.

I tried to make horchata from scratch several years ago and it was horrible. Just disgusting.

But fortunately, a few months ago, Thomas tracked down a recipe for horchata mix, which actually makes a yummy horchata. Real horchata does not have milk in it, but this is so good that I do not care that it is less than genuine :) We made a big batch last night for when we hosted our ward's weekly (during the summer) lemonade social.

You can either mix it with water right away, or make the dry mix and store it until your next fiesta.

Also, a note on rice flour: you can buy this product at your grocery store, but if you cannot find it or if you do not want to purchase it in the quantity available, you can take some (dry, uncooked) rice and stick it in your blender. It will make a terrible sound, and you will probably have varying sizes of rice granules in the end, but if you are ok with that it works just fine for horchata.

Horchata
yields one gallon

6 Tbsp. nonfat dry milk

1/4 cup rice flour

1 1/2 cup sugar

1/2 tsp.+ cinnamon
1 tsp. vanilla 
1 gallon water

1. Mix all dry ingredients thoroughly.
2. Add vanilla.
3. Mix into one gallon of water.
4. Chill for at least an hour for optimal flavor.
5. Serve cold, with ice if desired.

Lentil & Beef Sloppy Joes (& Cheesy Hamburger Buns)

The sloppy Joe: I hadn't had one in years, but one day browsing recipes I saw one for a lentil sloppy Joe. I was intrigued, and it kind of sounded good. I bookmarked it and came back to it a few weeks later. The original recipe I saw did not suit me, so I looked around a bit more and found this one which was a better match for what I had on hand.

You may notice that the recipe I followed calls for 1/2 cup ketchup. In an odd turn of events, we had used more of our ketchup than I had realized (although, honestly, I hate ketchup and didn't check before I started the recipe. When you dislike ketchup like I do you never dream you'll run out... I only use it in recipes, and the only other thing I've used it in that I can think of is meatloaf, maybe twice. We occasionally have hot dogs or other dishes that Thomas likes ketchup as a condiment on, but I really didn't think we'd have less than 1/2 cup!). Pondering possible substitutions, I came up with barbecue sauce or tomato sauce. I asked Thomas' opinion and we decided to try the barbecue sauce. It was a success! It added a really nice flavor and sweetness that I don't think it would have had otherwise. In the future I think I will always do half ketchup and half barbecue sauce.

Lentil & Beef Sloppy Joes

2 Tbsp. vegetable oil
1/2 cup diced onion

1 small carrot, diced
1/2 bell pepper, diced

1/4 cup ketchup

1/4 cup barbecue sauce
1 clove garlic, minced
1/2 cup dried brown lentils

~1 cup water
1/4 tsp. oregano
8 ounces ground beef
1 Tbsp. Worcestershire sauce

1. Sauté onion, carrot, bell pepper, and ketchup in vegetable oil in a saucepan over medium-high heat until vegetables are tender. Add garlic and continue to cook for about a minute.
2. Add lentils, oregano, and water. Boil about 5 minutes, then reduce heat and cover, simmering about 35 minutes. Check occasionally to ensure there is enough water. Add more water in 1/4 cup increments if necessary.
3. In the meantime, brown ground beef in a skillet. Drain off fat.
4. To ground beef, add Worcestershire sauce and barbecue sauce, stirring until combined.
5. Add fully cooked ground beef mixture to lentil mixture. Continue cooking until lentils are done.
6. Serve hot, on hamburger buns.

I don't keep hamburger buns around, so I made my own to go with my sloppy Joes. I used this recipe. They turned out pretty good, but I did goof up a little: where the recipe said to make 6 buns, I split my dough 6 ways and ended up with 6 buns, but they were such a funny shape I couldn't justify slicing them. The result was basically 6 bun halves. Which was fine, but they were kind of big and it would have been better to have 6 actual buns. So, if you want 6 buns, divide your dough 12 ways...

Cheesy Hamburger Buns

2 3/4 cups flour

1/2 cup finely grated cheddar cheese

3/4 tsp. salt

1 Tbsp. sugar

2 1/2 tsp. instant yeast

4 Tbsp. softened butter

1 large egg

2/3-3/4 cup lukewarm water

1. Mix all ingredients until well combined, sticky, and gooey. Cover and let rise about an hour.
2. Preheat oven to 350°F.
3. Divide dough (taking into account my advice above). Your dough will still be sticky. You can add a little bit of flour to make this process less messy. Place on baking sheet lined with wax paper or parchment paper. Shape into small rounds. The original recipe uses a hamburger bun pan. I used a baking sheet, which resulted in misshapen buns, but it's what I had :o)
4. Let rise another 30-60 minutes, or longer if you have time.
5. Bake about 20 minutes.

Cheesecake Brownies

Recently some friends invited us over for dinner, and asked us to bring dessert. With some cream cheese in the fridge, I decided it was time to try Cooking With My Food Storage's Cheesecake Brownies. Since we had had success with this other recipe for brownies in the past, I combined the two. It turned out delicious, but next time I will cook it a little longer.

Cheesecake Brownies

Ingredients for Brownie portion
1/2 c oil
1 c sugar
1 tsp (+) vanilla extract
2 eggs
1/2 c flour
1/3 c cocoa powder
1/4 tsp baking powder
1/4 tsp salt

Ingredients for Cheesecake portion
8 oz cream cheese (preferably at room temperature)
1 egg
1/3 c sugar

1. Preheat the oven to 350°F. Grease a 9x13" baking dish.
2. Mix together oil, 1 c sugar, and vanilla (from Brownie portion above). Beat in 2 eggs. In another bowl, combine flour, cocoa powder, baking powder, and salt. Stir into wet ingredients until just blended.
3. Spread brownie mixture into 9x13" baking dish.
4. Use an electric mixer to combine cream cheese, 1 egg, and 1/3 c sugar (from Cheesecake portion above) in a separate dish.
5. Scoop out cheesecake mixture on top of brownie batter in baking dish. Use a spatula to spread evenly across the top of brownie batter. Then, use a knife to swirl some chocolate into the cheesecake.
6. Bake at 350°F for about 25 minutes. Use toothpick to test for doneness. I think I cooked mine for about this long, but my brownies were gooey. Your oven may bake differently than mine, though, so it is a good idea to check on your brownies at this time.
7. Let cool; cut into bars (ca. 12) to serve.

Corn Fritters via Emma's Everyday

A friend from church posted this recipe for Corn Fritters, and it sounded good, so we are resharing it (with permission, of course). They taste a bit like pancakes with corn kernels (imagine that), and are a nice variation on that theme. So, without further ado:

Corn Fritters
1 can cream corn
1 can regular corn
2-3 C pancake mix
1/4 C sugar 2 eggs

1. Mix ingredients together.
2. Pour into greased griddle as 4" pancakes.
3. Eat and enjoy. Our friend suggests applesauce as a topping, but anything will do!

Sorry, we didn't have pictures this time around, but the original post does!

5-Star Sweet & Sour Chicken

 We made sweet & sour chicken for my birthday, and it was delicious. Time-consuming (though we were making some other stuff, too), but so, so, so good. We made a couple of tweaks, but mostly used this recipe from All Recipes. In the future, we are hoping to be able to streamline the process. If we find shortcuts, we will update this page.

5-Star Sweet & Sour Chicken

Chicken & breading
4 skinless, boneless chicken breast halves, cut into 1 inch cubes
1 cup and 2 tablespoons self-rising flour (or all-purpose flour plus 1/2 t salt and 1 1/2 t baking powder)
1 tablespoon vegetable oil
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
~2 tsp sesame seeds
~3/4 cup water
2 cups vegetable oil for frying (or enough to cover at least half an inch of your chosen pan)

Sauce
20-oz can pineapple chunks, drained (juice reserved)
2 tablespoons cornstarch
3/4 cup and 2 tablespoons water, divided
1/4 cup and 2 tablespoons white sugar
1/4 cup distilled white vinegar
Food coloring, if desired

Added veggies
1 green bell pepper, cut into 1 inch pieces
1/2 medium onion, diced

1. Combine batter ingredients (from flour to sesame seeds). Slowly add water until you have a thick batter to work with. Add chicken pieces and coat thoroughly. 
2. Heat oil in a frying pan of your choice. Oil is ready when a flick of water sizzles on contact. Add chicken pieces a little at a time, slowly. Let cook at a medium-low heat until cooked through. Drain cooked pieces on paper towel while cooking the rest.
3. For the sauce, combine pineapple juice, 1/2 cup water, sugar, vinegar, and food coloring in a saucepan. Heat to boiling. Combine cornstarch and remaining water into a paste and add to saucepan. Stir until there are no more cornstarch chunks. Remove from heat.
4. I sautéed the bell pepper, onion, and 1/2 can of pineapple for a few minutes until tender. You may omit this step if you prefer.
5. Put veggie mixture and cooked chicken pieces (layer or mix) in a large bowl and pour sauce over everything! Stir to evenly coat. Serve warm.

Breading batter

Coating chicken in batter

Frying chicken pieces

Sauce

Final Product! Enjoy!

oxox

Hot Chocolate on a Stick

This year I put an idea I found on Whipperberry to use as a Christmas goodie to give out. It was yummy and cute and several folks asked for a recipe, so I figured I would share it and my observations here.

The Hot Chocolate on a Stick that I made consists of three parts: (A) candy cane, (B) homemade marshmallow, (C) chocolate ganache block. The candy canes were not homemade (sorry) but the other parts were, and the recipes will be found below, along with assembly tips and instructions. I apologize for the lack of pictures, but I was home alone and making these things required both hands! If you visit Whipperberry's posts (link above) you can see her pictures.

I was so pleased with how my marshmallows turned out, even though I had several things working against me, namely:

• I don't own a candy thermometer, so I had to guess as to when to remove my mélange from the stove
• Totally forgot to add vanilla!!
• I also don't own a standing mixer, and my hand mixer couldn't handle the thick, gooey marshmallow for more than about 5-6 minutes, as opposed to the 12-15 minutes recommended in the original recipe.

I was so worried, when I was pouring it into the baking dish to set, that I was going to end up with marshmallow creme. It was so sticky and gooey. But it actually worked and they were melt-in-your-mouth yummy!

Homemade Marshmallows
3 packages unflavored gelatin (I bought a box with 4 envelopes, and used 3)
1 c ice cold water, divided
1 1/2 c sugar (granulated sugar, nothing special)
1 c light corn syrup
1/4 tsp salt
1 tsp vanilla
~ 1/3 c each powdered sugar and cornstarch (the original recipe calls for 1 c of each, but I ended up with a lot left over....)
nonstick cooking spray (or a paper towel and some crisco)

1. Combine 1/3 c powdered sugar and 1/3 c cornstarch in a small bowl. Coat a 9x13 baking dish with nonstick cooking spray and dust with mixture. Reserve any extra in bowl.
2. In a separate bowl (or in a standing mixer, if you have one) combine gelatin and 1/2 c cold water. After a few minutes it will look oddly solid but this is ok.
3. In a small saucepan, combine sugar, corn syrup, and salt. Place over medium high heat and cover. Allow to cook for 3-4 minutes.
4. Uncover and cook (I suggest stirring constantly) for 7-8 minutes, or until mixture reaches 240°F (soft ball stage)
5. Remove from heat immediately, and pour into bowl with gelatin/water mixture. Using hand mixer or standing mixer, whip until very thick, white, and lukewarm in temperature. As mentioned above, it took about 5-6 minutes to get so thick my hand mixer could no longer mix.
6. Add vanilla in final minute or so of whipping.
7. Pour into prepared baking dish (see step 1). It is so sticky, you will want to use a rubber spatula. It's ok if you do not spread it to fit the entire dish, but try to get it to be an even height all the way across.
8. Pour some of the remaining cornstarch/powdered sugar mixture on top. Whatever is left will be used to coat the sticky edges of your individual marshmallows when you cut them. You might have some bubbles show up in your marshmallow but I think it adds character :o)
9. Let this rest, uncovered, for at least 4 hours before cutting. To cut, turn out onto cutting board and slice with a pizza cutter or cookie cutters. Coat individual marshmallows with leftover cornstarch/powdered sugar to cut down on sticky fingers. My marshmallows were approximately 2" squares.

Chocolate Ganache
1/2 c heavy cream (whipping cream)
14 oz can sweetened condensed milk
3 c semisweet chocolate chips
1 tsp vanilla

1. Line an 8x8 baking dish with foil. Set aside.
2. Heat heavy cream and sweetened condensed milk in a double boiler on the stove (you can use 2 pots of about the same diameter for a double boiler: fill one with 2-3 inches of water and rest the other pot over it. You will want the top pot to completely cover the bottom pot in order to use all of the heat from steam.). Heat on a low setting so water does not boil over.
3. Add chocolate chips and let melt.
4. Once melted, add vanilla and whisk until smooth.
5. Pour chocolate mixture into prepared baking dish.
6. Let sit ~6 hours.
7. Pull foil out of baking dish (with ganache inside), taking care to not disturb ganache by folding/jerking/etc.
8. Turn out onto plate and remove foil.
9. Let sit ~2 hours. This will let the ganache set up a little more, aiding in cutting.
10. Once set (should no longer be overly sticky to touch), you can cut the ganache. I cut it into ~2" squares. It will still be sticky on the sides. I recommend cutting it as you assemble your hot chocolate on a stick.

Assembling your Hot Chocolate on a Stick:

1. Remove about 2-3" of candy cane wrapper from straight part of cane.
2. Insert unwrapped candy cane into center of one marshmallow, pushing marshmallow up about 1".
3. Insert bottom part of unwrapped candy cane into center of one ganache square.
4. My ganache was so sticky that in order for this to work for me, I needed to let my individual servings lay on a plate until the ganache had set up even more before I could wrap them. This takes ~1 hour.
5. Place into a plastic bag or wrap in saran wrap and tape/tie closed.

Whipperberry has a label printout you can use, with instructions for turning your treat into hot chocolate (stir into 4-8 oz. heated milk). Unfortunately, I had already labeled most of mine before I realized the typo on the labels ("chocolate" is spelled wrong) and I didn't have success in fixing the image on my computer on a time crunch.

Overall though, I was very pleased with how these turned out!

Cinnamon Rolls

"It's Conference once again!" The first weekend of every April and October, the Church of Jesus Christ of Latter-day Saints hosts General Conference, a meeting where our present-day prophet and apostles address the world.

Last Conference, we enjoyed these yummy cinnamon rolls, found here at By Common Consent. They were very tasty and warm and perfect for a day at home, especially considering it snowed that morning.

Cinnamon Rolls

Rolls
1/2 cup warm water
2 packages dry yeast (4 1/2 tsp)
2 Tbsp sugar
1/2 cup instant vanilla pudding powder
1 c warm water
1/2 cup melted butter
2 lightly beaten eggs
1 tsp salt
5-6 cups all-purpose flour

Cinnamon mixture
1 cup melted butter
2 1/2 cups brown sugar
2 Tbsp cinnamon
Optional: raisins (say, 1/4 cup?), chopped nuts

Icing
8 oz. softened cream cheese
1/2 cup butter
1 tsp vanilla
3 cups confectioners sugar
1 Tbsp milk
(As I recall this made way too much icing so if you can, go ahead and halve this)

1. Dissolve yeast in the 1/2 c warm water with the 2 Tbsp sugar and let rise/froth.
2. In another bowl, combine pudding and water; mix well. Add butter, eggs, and salt; mix well.
3. Add flour; once mixed, knead until smooth.
4. The original recipe says to let rise for 2 hours. We probably let it rise for only half an hour and it turned out well.
5. Once approximately doubled in size (or less if you're impatient like we were!), roll out into a large rectangle. Pour melted butter from "cinnamon mixture" heading over dough rectangle. Combine cinnamon and brown sugar and crumble over the top.
6. Roll rectangle into a nice cylinder. 
7. Slice cylinder into rolls. Ours were probably too tall which made them doughy in the middle when we baked them. The original recipe recommends 2-inch heights.
8. Place in baking dish... leave space in between since they will rise.
9. Let rise. Again, the original recipe says 2 hours, but we skimped on this and it worked out.
10. Bake at 350°F for 15-18 minutes.
11. Combine icing ingredients and spread over the top of rolls when they are out of the oven.

Strawberry Shortcake

'Tis the season for strawberries, and one of our favorite ways to eat them is with shortcake. We recently tried out this recipe (click for original). It had a very light sweetness and was not as spongy as what we're used to, but it was worth making.

Strawberry Shortcake
2 c flour
1 Tbsp baking powder
1/4 tsp salt
3 Tbsp sugar
1/3 c shortening
1 c milk

1. Preheat oven to 450°F.
2. Mix dry ingredients thoroughly.
3. Add shortening, and cut in using pastry blender, forks, or knives until crumbly
4. Add milk and mix until combined.
5. Bake for about 25 minutes in greased pan (we used our bundt pan), or until toothpick inserted in center comes out clean.

"French" bread

Thomas pointed out that this bread is not really French bread when I made it recently, because it does not get stale as quickly. Well, I do not mind that fact!

I do not know who to credit with this recipe, but I believe my mother came upon it at church several years ago. It comes out soft and is great for sandwiches or as an addition to a meal.

"French" bread (makes 2 loaves)
2 Tbsp yeast
1/2 cup warm water
3 Tbsp sugar

2 cups hot water
1 Tbsp salt
5 Tbsp oil
3 cups flour + 3 cups flour (you will need 6 cups total)

1. Dissolve yeast using yeast, warm water, and sugar. You don't want your water to be hot, or it will kill the yeast. You will know that (a) your yeast is active and (b) your water was the right temperature if, after a few minutes, this concoction is foaming/bubbling and begins to grow in its container (make sure it does not overflow!).
2. Combine hot water, salt, oil, and 3 cups flour and mix.
3. Add yeast mixture, mix.
4. Add remaining 3 cups flour, mix.
5. Let dough rest 5-10 minutes.
6. Knead for 30 seconds. Repeat the rest/knead process 5 times. If dough gets too sticky, add flour.
7. Preheat oven to 375°F.
8. Split dough in half. Roll dough into two large rectangles. Roll each into a loaf shape, pinching seam together underneath. 
9. Place on greased cookie sheets (probably best to put each loaf onto its own cookie sheet).
10. Score each loaf (take a knife and make 3 shallow diagonal slashes along the length of each loaf).
11. Let rise 20 minutes. 
12. Bake 25-30 minutes. Brush with butter while warm.

The foamy yeast is on the left.

"Swedish" weekend, pt. 2

The second Swedish recipe we tried was for "Kladdkaka," or, as Sarah explained, "some kind of Swedish brownie." We enjoyed it as dessert after our Swedish meatballs!

Kladdkaka (Swedish brownies)
100 g (about 1/2 cup) butter
2 dl (a little less than 1 cup) flour
2 eggs
3 dl (about 1 1/4 cup) sugar
1 tsk (1 tsp) vanilla
3 msk (3 Tbsp) cocoa powder

1. Preheat the oven to 350°F (175°C).
2. Melt butter and set aside.
3. Mix sugar and eggs until fluffy.
   Add flour, vanilla, and cocoa. Mix.
4. Add butter and mix.
5. Pour mixture into a baking dish and bake for 25-30 minutes. Our Kladdkaka was fragile and the top of it collapsed when we tested it with a toothpick... but it was delicious anyway!

Chocolate truffles

Back in high school, I took several French classes. Occasionally, the French teachers would let us cook French food! I believe I got this recipe for chocolate truffles during one of these French cooking classes. I typically make them around Christmas because they make great gifts for friends.

Chocolate Truffles
1/2 c heavy cream
1/3 c sugar
6 T butter
1 c chocolate chips
1 t vanilla
cocoa powder

1. Combine first 3 ingredients in a small saucepan. Bring just to a boil, then remove from heat. Immediately add chocolate chips.
2. Stir until chocolate chips are melted; add vanilla.
3. Pour into a bowl. Cool, stirring occasionally.
4. Cover & chill concoction in the fridge for several hours, until it becomes more set but is still soft (you really don't want it to set completely - it makes it a challenge and a half to perform the next step, so only make this recipe if you know you will be able to get back to it within say 3 hours).
5. Form mixture into small (1") balls. I find it is easiest to use two small spoons. Drop into a bowl of cocoa powder and coat well - for a twist, add cinnamon. You can also roll these in chopped nuts of your choice.
6. Enjoy! They will remain relatively soft, so it is best to store them in the fridge. You can find small foil candy holders (see below) and gift boxes at your local craft store.

(Like Thomas' plate? He made it as a young child. We're not sure if those are flowers or Ts...)

Marble squares

Hungry for chocolate chip cookies, but short on time?

Need a yummy dessert for a pot luck?

Marble squares are a delicious solution to both of these predicaments. They are essentially chocolate chip cookie bars, which means they are cooked in one pan and you don't have to spend an hour or more baking 12 cookies at a time!

Marble Squares

1. Preheat your oven to 375°F, or the appropriate temperature for your favorite chocolate chip cookie recipe.
2. Make the batter for your favorite chocolate chip cookie recipe, using about 1/3 to 1/2 less chocolate chips than it calls for. One of our favorite recipes can be found here, with the ingredients listed below:
   

   1C shortening
   3/4 C sugar
   3/4 C brown sugar
   1 T vanilla (liberally)
   1 t salt
   1 t baking soda
   2 eggs
   2 C flour (may take up to 1/4 C more)
   12 oz. Nestlé semi-sweet chocolate chips

3. Spread your cookie dough into a 9"*13" baking dish.
4. Sprinkle some chocolate chips on top.
5. Set into your preheated oven for about 5 minutes, or until chocolate chips are melted. Remove baking dish from oven. Using a knife, "cut" into the dough length- and width-wise in straight lines, pulling the chocolate as you go. This is to create the "marbled" look. See photo below.
6. Continue baking for about 15-20 minutes, until done.
7. Cut into squares and serve (goes great with ice cream!)

It will be sticky, but try to spread the cookie dough evenly into your baking dish.

The dough may shift in the direction you "cut" it, but it will slide down the edges of the pan as it finishes cooking.

Notice the lines running horizontally in this photo. Cut vertically also.

The final product!