Treat of the Week

I love treats! They are my food of choice. I especially love baked goods-not so much the candy. It will do in a pinch, mind you, but I prefer to sink my teeth into my treats. So, to celebrate my love of treats, I am going to give you the recipes of the treat I made that week.

Truthfully, I made 3 things this week. The first was two-tone fudge brownies, then what my niece calls $250 cookies, then finally I made cinnamon rolls. Mostly I make them for my kids' lunches, but everyone enjoys them all the time.

You may say that is a lot of treats, but I freeze them and we grab them when we need them. It is handy for lunches, and for after school snacks.

This is all the more funny when I say that I have not eaten treats for 5 months now. Why? When I moved I battled my loneliness by eating. 10 lbs later I decided I needed to do something. So I just decided to stop for 1 year. I only have 7 to go. Most days it isn't bad-but some days it just kills me not to eat the good stuff. Which is why you are getting the favorite of the week-the brownies.

I got this recipe from the taste of home magazine. We love it-I hope you do to.

Two-Tone Fudge Brownies

1 cup (6 ounces) semisweet chocolate chips
1/2 cup butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 cup chopped walnuts (opt.-I leave out)
cookie dough layer:
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour (I usually add 1/4 cup more)
1 cup (6 ounces) semisweet chocolate chips

In a microwave-safe bowl, melt chocolate chips. Cool slightly. In a mixing bowl cream butter and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate. Combine flour and baking soda; add to batter. Stir in walnuts
Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 16-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator.
Yield: 4 dozen. Note: Cookie dough layer is not baked and does not contain eggs.