It’s Mother’s Day and I am baking.
I know that I’m supposed to stay in bed and have things brought to me today, but I just couldn’t help myself.
You see, we are in the midst of the crazy busy times that mark the end of the school year. But my kids still took time out for me.
With #1 and DH (darling husband) in other towns (or countries), I wasn’t expecting a lot. But my remaining two kids announced we were going out to breakfast. And then my middle daughter straightened up the family room where she has been camped out cramming for AP exams. I can actually see rug from end to end!
Life is good! And doesn’t good = chocolate?
Meringue Topped (Chocolate Chip) Bars
- ½ c white sugar
- ½ c brown sugar
- 1 c butter, softened
- 2 egg yolks (reserve whites)
- 1 c all-purpose flour
- 1 c whole wheat flour
- 1 t baking soda
- 1 T cold water
- 12 oz pkg choc chips
Meringue Topping Ingredients
- 2 egg whites
- 1 c brown sugar
1. Mix together all cookie ingredients except chocolate chips.
2. Press into large (10 X 15 or larger) greased pan (I use a jelly roll pan). Sprinkle with choc chips, then press them in firmly, so they don’t pull out when you add the topping.
3. To make meringue, beat until stiff 2 egg whites and slowly beat in 1 c brown sugar. Cover chips with meringue.
4. Bake at 350 for 25 minutes or until lightly golden.
The recipe has been in the family for ages and I make it just like my mother did (Happy Mother’s Day Mom!) except that I substitute half whole wheat flour. Does that makes it health food?
With one more crazy week (then a brief hiatus until final exams), I hope the cookies make everyone feel good about life. That makes it health food, doesn’t it?