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.
Going back to teaching after a summer off is always quite a wake-up call. You see, we teachers get up early. In my case, crazy lady early. I like to fit my workout in first thing in the morning, so that means I’m up by 4:15 on most days. On the plus side, all I have to do after work is play and do homework with my kids, give them dinner, do baths, and put everyone to bed. And then grade lots of papers.
So yeah, it gets a little bit tiring. Especially after rising at the late hour of 6 A.M. during the warm summer months.
But hey, we always adjust! Human beings are super adaptable. In a week or so, I’ll be feeling no pain. Until then, sugar has to give me some extra energy. Hello, cookies!
When I was a kid, people didn’t worry about raw cookie dough. So I happily licked the beaters, knowing in my soul that eating batter was the best part of baking anything. But then the dark forces moved in and exposed the dangers of eating cookie dough.
I know a lot of people aren’t afraid. But me, I live in fear. I get nervous around fire and water, I wash my hands obsessively during flu season, and I always wait for the walk sign before crossing the street. Eating raw cookie dough used to be absolutely taboo. Until, of course, everyone realized it was possible to have your dough and eat it, too. Just don’t put in the egg, add condensed milk, and you’re good to go!
I’m about to go on a little rant here. Y’all ready?
I have very strong feelings about food safety. A few years ago, Nestle released a batch of tainted cookie dough and a few people ate it raw. One woman died. And Nestle closed their plant to clean it and disinfect it, but the bottom line is, somebody made a huge mistake.
The same thing has happened with bags of salad mix. I mean, really. Tainted spinach? And peanut butter. How did salmonella get into peanut butter? And of course, eggs and raw meats are always an issue.