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As a baking blogger, I try to invent the majority of the recipes I share with you. After all, part of the joy is in the creation. However, there are times when somebody else’s recipe is just too good not to share, and this is one of those times.
A few weeks ago, we had lunch with friends, and their eight year-old daughter made these chocolate chip sticks. Not only were my kids impressed that someone their age baked a treat all by herself, but they also loved them. I’ve had the recipe sitting around in a cookbook called The Kosher Palette for years, but I need to make them more. These cookies are a cross between biscotti and chocolate chip cookies, and you don’t want to miss out!
This is my vacation week, so I’m not super focused on anything right now. I’ve eased up on social media until next week, and I’m taking time to just take some deep breaths.
Being on vacation really reminds me how stressful the rest of the year is. And it’s not just the exhaustion from work that winds up taking its toll. The mental energy required to stay on top of everything produces a lot of stress, a lot of cortisol, and a lot of trouble. Whenever we’re stressed out, our bodies respond in their own ways. We might feel pain, or get indigestion, or not be able to stay awake at the dinner table.
If only there were a good way to manage stress when vacation can’t take care of the problem for us. Some methods, like regular exercise and calm breathing, are definitely helpful. But is there any way to replicate this stress-free feeling when there are to-do lists and projects and people with needs everywhere? That’s not a rhetorical question, but I don’t have the answer. Help me out!
Because I’m stress-free this week, I’m keeping this post short. But that’s appropriate, because this recipe takes almost no time to make. See?
When you’re done, you have a delicious (and butter-free, might I add) treat for everyone to share. These aren’t just quick; they’re borderline healthy. Or at least, borderline not terrible for you. I’ll take that!
And I’ll take my week of vacation. The desserts don’t stop, but I’m posting them with a better mindset right now. Hope you all get a break in there sometime soon!
I fulfill many roles in life: wife, mother, teacher, everlasting learner.
This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker.
Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.
I have a lovely autumn offering for you today. In case you’ve forgotten, butterscotch is an awesome fall flavor. Just imagine eating these cookie bars by a fire pit while the leaves crunch underfoot.
Or, you know, hidden in a closet from your kids. Whichever image suits you best.
I can’t think of a happier way to highlight the superiority of butterscotch than these thick cookie bars. They’re chock-full of butterscotch chips and topped off with even more of the stuff. Say hello to my new favorite bar cookie!
Now hear this: these cookies are it. As in, The One. I’d marry them if I could.
As a baking blogger, I sure eat a lot of cookies, so you can take me very seriously when I tell you that these are special. Once in a lifetime. If you ever make anything I put up here, make these! Now.
Whoops, I got kind of intense there. But I had to. You see, this recipe is something I can share with you, and I love sharing. In fact, I realized the other day that I probably balance out everything I overshare with the secrets I keep forever.
Ah, the gluten-free life. It comes with so many challenges. My husband eats a mainly gluten-free diet, and he tends to try some baked good or other and then say, “It’s missing…something.”
To which I reply, “Um…wheat?”
Yep, it’s hard to make him forget just how great that gluten is. Which is why I’m so grateful that along with the recipes I make for him from scratch, there are people out there who make really good gluten-free refrigerated cookie dough. The Immaculate Baking brand is his (and my) favorite. The ingredients are free of chemicals and the cookies are nice and chewy. If you can’t find that brand at your local store, you can substitute two packages of your favorite gluten-free refrigerated cookie dough in this recipe.