Happy March everyone! I’m really glad it’s here. February was a killer writing and editing month for me, and I’m happy that I get a tiny little break before diving into my next book. Thinking back to my crazy busy month, though, I was also really happy to be with my characters and stories for most of the hours in my days. I still can’t believe I get to do this thing I love so much. And so even at one or two in the morning when I could barely see straight anymore, I was happy.
Another thing that makes me happy? The song “Happy” from Pharrell Williams. Did you see him perform it at the Oscars? Oh my gosh, it’s my current favorite tune and I sing it all the time in my head and when it comes on the radio while I’m driving, I dance in my seat. It’s the kind of song that is guaranteed to lift your mood and make you h-a-p-p-y! (My hubby told me his favorite part of the Oscars was watching me clap and sing along to “Happy.” There may have been dancing involved too.)
Then last week while taking a quick break away from my computer, I came across this gem. That’s my little guy (who’s not so little anymore) in third grade and this was his Mother’s Day gift to me. I think if we all used these ingredients every day, the world would be a much happier place. And in case you like to bake like I do, I thought I’d share a recipe that definitely makes people happy.
I found this recipe written on a faded piece of paper in a book of recipes my mom had. She’d never made them and I thought I’d give it a try. That was many years ago and this has become a favorite and treasured recipe. Everybody—and I mean everybody!—loves these! Oh, and they’re called Gooey Bars.
For the bottom layer you’ll need:
1 box yellow cake mix (I also use lemon and chocolate and think spice might be good too.)
1 cube butter, melted
Mix together and pat into the bottom of a greased 9×13 pan.
For the top layer you’ll need:
2 eggs, beaten
1 8 oz. pkg cream cheese, softened
1 box (1 lb.) powdered sugar
Beat together for 5 minutes at medium speed. Pour over the bottom layer.
Bake at 350 degrees for 40-45 minutes. After you take it out of the oven, sprinkle with additional powdered sugar. The filling might fall after taking from oven – that’s okay! These are best if made the day before you want to serve them. I usually make them at night and then let them sit in the pan until the morning. I’ve found that makes cutting them easier. If they’re not completely cool, it’s difficult to cut them without their gooeyness going everywhere.
Swinging back to writing, I got some wonderful news last week that made me super happy. My book, RISKY SURRENDER, is a novella finalist in the Gayle Wilson Award of Excellence Contest. I’m so thrilled and honored to be included with so many writers I admire in all the different categories.
So tell me, what’s on your happy list at the moment?