Featured Member

Janell Deal (Janell)


I was born in Wichita, Kansas and graduated high school in Arlington, Texas. I am retired Navy with 20 years active duty and currently a Teachers aid at a pre-school in Georgetown, Texas. I met my husband Mark while stationed in England, he is British and we have two boys, Jayden who is 9 and Evan who is 6.

I have always loved to bake and would make cakes/cookies for school staff and co-works while in the Navy. I bake as a hobby, for friends, and co-workers.  I didn’t know what cake competitions or fondant was until about 4 years ago. I now compete in two cake shows a year and love to challenge myself.

Last year I was diagnosed with thyroid cancer and underwent surgery to remove it. This April will be my one year anniversary of being cancer free, so far, so good. Not sure where this road I’m on will lead to, but wherever that may be I’ll keep moving forward. I love a challenge and I love to bake, makes for a great combination!

 

 

Chocolate Peanut Butter Chip Cookie Bars

1 cup butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 eggs
1 tsp. vanilla
2 ¼ cups sifted all purpose flour
1 tsp. soda
1 tsp. salt
6 oz. chocolate chips
6 oz. peanut butter chips

Cream together butter, sugars, and vanilla until light and fluffy.  Beat in eggs.  Sift flour, soda and salt; gradually add to creamed mixture, mixing until well blended.  Fold in chocolate and peanut butter chips.  Pour mixture in a 9”x13” cake pan.  Bake at 375 degrees for 33-35 minutes.  DON’T OVERBAKE!  Cut while warm, put into container to keep them soft and fresh.

 

 

 

 

 

 

 

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Thank you, Janell, for sharing your recipe and photos with us!
 
If you’d like to participate as our Featured Member, please submit a photo of yourself, your bio, your favorite recipe and a bit of history about it, as well as some photos of your work to featured@sugaredproductions.com.

 

 

 



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