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.
This past week was Back to School Night. Not for my kids: for me. I’m a teacher, and once a year I do my best to impress the parents as they figure out who the crazy lady at the front is.
As much as I love meeting everyone, it’s an exhausting day. Most teachers go to work, teach all day, and then just stay for the event. We can be there for way too long, and it’s tiring. So this year, I brought these cookies in to boost morale among my colleagues!
Nosebleeds can really interfere with your dignity.
I was teaching yesterday when all of my students started giving me this funny look. It took me a second longer to realize that blood was freely gushing out of my nose (I’m a very enthusiastic bleeder). Like the cool teacher I am, I grabbed the tissues and kept on talking about Nick and Gatsby and Daisy. But honestly, with literal blood on my hands, I don’t think I recovered very well. There went that class. I’ll do better next time.
When I was a young and inexperienced baker trying to make up recipes, I didn’t have much success. I mean, I was 15. The process of creaming butter with sugar was a completely terrifying prospect. And whipping egg whites until stiff peaks form? I still remember doing it by hand one day. It worked, but I was traumatized.
Now, many years and one Kitchen Aid mixer later, I am much wiser. But I still remember fondly the recipes that were not epic fails when I was just starting out. And one in particular that I kept making time and time again were these cookie cupcakes. Because they worked. And because they were actually delicious.
These are peanut buttery without being too sweet or over-the-top intense. They remind me of classic peanut butter cookies: same flavor, same happy nostalgic feel, same need for the glass of milk. But there’s more in each serving, more to bite into. The middle is nice and soft while the edges are chewy. And best of all, they have that Reese’s cup in the middle.