Is it just me, or have women engineered our lives so that we have no time at all?
See, we have rights and we can work and vote and do all those great things. Super! I’m excited to be alive in this time, really I am. But why does having permission to be considered equal to men translate into women suddenly being superheroes?
Because I am, ya know. Sometimes I lie back against my fluffy pillows at the end of the day and just sit there, dazed at how much I could pack into a day. And I’m not bragging, because I’m not pretending to do it well or anything. But somehow, it’s totally legit for women to figure out how to pack in work, family time, exercise, errands, logistics (don’t get me started on how much we plan), general hygiene, and oh so much more in one day. Every day. Relentlessly.
I’m not necessarily complaining, mainly because I’m lazy and tired and don’t feel like opening that can of worms right now. I’ll open it next week. I’m just trying to explain how I wound up baking when I had no time. These bars, to be exact.
You take two fabulous gluten-free baking products, combine, and there you go! A dairy-free and easy project for the five minutes you have in the day to think before the next onslaught begins.
It’s actually delicious. You give the brownies half of the baking time all alone, and then you pile on the cookie dough. It’s fab. And gluten-free folk everywhere will thank you!
And to be honest, I made this as a preventive measure. I needed to stop my husband from snacking on the gluten-packed cookies and cream pie I made last week. He’s easily distracted. These are on the counter and quite appealing! And very good for his tummy.
Simple recipe awaits! Eat a few while you ponder modern feminism, whether or not there’s a serious backlash going on, and how to change societal perceptions once you get past legal barriers.
Fun times? Not so much. Eat instead!
- gluten-free brownie mix (I used King Arthur) and required add-ins
- 16 oz. gluten-free cookie dough (I used the Immaculate Baking Company)
Preheat the oven to 350. Coat an 8 x 8 pan with cooking spray.
Make the brownie mix according to package directions and spread in the pan. Bake for 20 minutes. While the brownies are beginning to bake, take the dough out of the refrigerator.
At the 20-minute mark, spread the cookie dough in flat chunks on the brownies and return to the oven. Bake for 25 minutes more until the top is browned and the center is only slightly jiggly. Bear in mind that gluten-free brownie mixes bake more slowly.
Allow the bars to cool completely. Do not cut these warm, or you will be faced with a fudgy mess! Cut into squares and serve.