Cookie dough + Brownie bar = Better than half baked ice cream

So I found this little recipe from Pinterest and couldn't help but try it out. It's extremely sweet but oh-so-good.  Even just making the (egg free) cookie dough part could be a nice solution for any cookie dough lovers who enjoy the dough sans possible salmonella.  Here is the recipe: 

Prepare brownie as directed (I used Betty Crocker brownie mix but you can choose your favorite) and let cool.

Prepare cookie dough mix in standard prep (mixing butter and sugar together then adding the remaining ingredients)

3/4 c butter (room temp)
3/4 light brown sugar packed
3/4 granulated white sugar
3 tbsp milk
1 1/2 teaspoons vanilla extract
1 1/2 c all purpose flour
1 1/2 c mini chocolate chips :) 

Spoon cookie dough mix onto cooled brownie pan and let set in refrigerator for 15 minutes (or less, depending on how hard you want the topping to be). If you want to add the chocolate drizzle, microwave 1 c. chocolate chips with 1 tbsp shortening until melted (about 30 seconds would be my guess) and then pour (slightly cooled) into a plastic zipped sandwich bag.  Cut a slit at the tip of the sandwich bag and drizzle over the top of the dough.  Let sit for 30 minutes in the fridge and slice into small pieces.  I'd recommend putting them in little cupcake holders.  Enjoy!  

Have your pie (and be the baker too!)

Growing up, I always had dreams of being a wife who would cook long, detailed meals and sit down with my husband and family to eat on our nicest china while we savored the fresh ingredients and the homemade desserts I spent all day slaving in the kitchen to create.

  Wait a second.... ACTUALLY... that wasn't me at all.  Not even close. Growing up, I used to pretend that my stuffed animals were people and I would spend copious amounts of time asking them about their problems, giving them solutions and helping them find their way back into bear-happiness-land.  I was also always outside, running around with my brothers, exploring new things, taking risks and jumping off anything high I could find. I used to climb onto my tall roof at night with a notebook and pen in my backpack, writing poems and stories and journal entries and being utterly fascinated with the world around me. 

 One my favorite pictures from childhood is set at the Grand Canyon:  a nine year old Julie with one leg over the fence, leaning toward the canyon right below a sign that says "DANGER: DO NOT CROSS" and my (understandably concerned) dad, a blurry figure in the foreground, running toward me, trying to keep me from "exploring" the edge of the cliff.  So naturally, when I got married, I was a little behind in the "domestic" skills department.  I was much more interested in exploring my surroundings and other people's hearts and minds than exploring my kitchen.  

However, over the past year and four months, some things have changed.  I've decided to give this whole "cooking and baking" thing a try.  And just in case you are interested in giving it a chance as well, I'm posting three desserts and a dish I made over Labor Day Weekend over the next few blogs...  Like I said, I'm a novice, so these are EASY to make but they absolutely DELICIOUS.  Think of it as an adventure in cooking, if you will...

 MY FIRST CHEESECAKE (BAKING) EXPERIENCE....

Strawberry Cheesecake Shortcake 

Ingredients:

8 ounce pkg cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

14 ounce can sweetened condensed milk

1/3 cup lemon juice

Store bought shortbread crust (see picture below)

Strawberry Topping

1 package of fresh strawberries, sliced into small pieces

1 package of strawberry filling (usually in the produce aisle or near the strawberries)

Instructions:

Make sure cream cheese is softened to keep pie from being lumpy.  

Place cream cheese, condensed milk, sugar, lemon juice, and vanilla in mixing bowl. 

Beat on medium until filling is creamy and smooth. 

Spread into pie crust and cover. 

Refrigerate 45 minutes. 

While refrigerating, add 3/4 chopped strawberries to bowl with full package of strawberry filling.  Keep about 4 strawberries (approximately 8 large sliced pieces) aside for decor.  After 45 minutes of chilling and strawberry filling made, retrieve pies and top with  filling and strawberries for garnish.  

Return to refrigerator for 1-2 hours. Serve cold (don't expect it to get really firm- serve it straight from the fridge). 

Standard Picture of my first homemade cheesecake

Cool Instagram Picture:)