Sugar cookie bars, small recipe made in a 8×8 square pan.
What would you do if you were in a grocery store and overheard a woman asking where the cream cheese is, and as she picked up a tub of whipped cream cheese, she then explained that she was planning on making a cheesecake?
Would you chime in to say that whipped cream cheese isn’t the best for making a cheesecake? Could you stand beside her and grab a regular cream cheese block, and hope that she notices it?
Or, would you circle the store while you tried to decide what to do? Am I the only weird one who is upset by this?
I understand why she finds it confusing–it’s more common to see a tub of whipped cream cheese. It’s in the fridge at work, and it’s what you see at the bagel shop.
I’ve wondered how her cheesecake turned out more than a few times over the past few days, and decided the only way I could apologize to her was to make her a dessert that used whipped cream cheese, like these sugar cookie bars with whipped cream cheese frosting.
There’s a super small chance she reads this site, right? I just hope she isn’t so discouraged by her cheesecake flop that she gives up baking altogether. My wish is that she somehow knows there’s hope left for her baking skills.
(In the meantime, I hope she checks out my cheesecake recipes).
Sugar cookie bars, step by step:
I even made her a little how-to video for these sugar cookie bars so that she has guaranteed success with this recipe! Okay, now I’m just sounding obsessive.
We should talk more about you. Are you mad I’m sharing Valentine’s Day recipes right now? Are you sipping a green smoothie and craving a super thick sugar cookie piled high with cream cheese frosting now? I’m sorry about this.
It’s just that I have so many dessert for two recipes to share with you, that I have to start sharing them now so we don’t run out of time. Valentine’s Day is just 6 weeks away!
Valentine’s Day also happens to be the official release date of my next cookbook: Sweet and Simple: Desserts for Two! We have a lot of things planned in the next few weeks, so get ready!
When I wrote my first book, Dessert for Two, I had to include a note about not using a stand mixer to make my recipes, because stand-mixers are much too large…the beaters would spin without touching the small amount of batter at the bottom of the bowl. However, that was before KitchenAid came out with their new Artisan® Mini Stand Mixer! The bowl is just 3.5 quarts, and it’s perfect for making small batches of dessert. It’s basically my dream, and I feel like it is made just for me!
Well, me and the woman at the store who tries to make cheesecake with whipped cream cheese.
For the frosting:
Amount Per Serving:Calories: 487 Total Fat: 1g Carbohydrates: 116g Protein: 6g