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.
Do you remember that urban legend about green M & Ms? You know, the effect they supposedly have on your…ahem?
If we’re being candid, all chocolate has that effect on most women, right? Regardless, the green M & M will always be the sexy one. It’s her lot in life.
It’s a green kind of week. St. Patrick’s Day is coming up, and while I have absolutely no Irish blood in me, I love the green. It gives me hope for spring.
These cookies came from that sudden hankering for all things green. At first, I was actually contemplating sitting around and picking green M & Ms out of a variety bag. Hey, I have plenty of time, right?
Wrong. Luckily, these mint-flavored M & Ms come in three shades of green and do the trick just fine.
See, he’s a vanilla kid. He loves plain desserts, like sugar cookies. He’ll usually opt for crackers or tortilla chips instead of something sweet. He’s also as blonde and blue-eyed as the day is long, whereas I have extremely dark hair and eyes. So much for dominant genes!
One of the only desserts I make that he’ll eat are peanut butter cookies, the plain kind. No mix-ins allowed. I tried it once with peanut butter cups and he was pretty annoyed. So until he can bake, I’ll keep making the plain cookies. This recipe is pretty old school, and it works great!
Last week, my daughters went to the pumpkin patch with their preschool. Yep, while I was working crazy hours to finish grading papers for first quarter, they were wandering around a farm, gazing at chickens and goats and picking pumpkins. Oh, to be four years old again.
When my eldest daughter got home, she shoved her pumpkin at me and said in her serious little-girl way, “My teacher says you have to make soup.”
I took the pumpkin, sighed (this is an annual struggle as I literally cook the fruits of my childrens’ labor), and said, “How about cookies?”