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.
Okay, kids, I’m gonna keep this one short. I was out late with the girls last night eating really amazing food and I’m worn out. I can’t party like I used to, which is a shame. But at the same time, I don’t really want to be up until two dancing the night away with bruised feet. I’d rather be in bed, snuggled up with my iPad and Netflix bingeing.
Anyway, the idea for these cookies came from a Godiva truffle. They have this summer ice cream parlor line, and the pistachio flavor is so incredible. I could eat way too many at once. They remind me a bit of marzipan, but with white chocolate in the mix. So amazing
Not outside, actually. The D.C. area is expecting a balmy 60 degrees through the week. But in my office, the temperature has dropped like a rock. It makes me want to put on a blanket and eat these cookies while my students huddle into their sweaters.
These cookies are my favorite, and I’ve upped the fun by sticking a candy cane Kiss in the middle. They melt down in the oven, making for a perfect surprise center. Hello, holiday cookie!
This is JAB’s last week for a while (more on that in a sec), so I wanted to go out strong with some nice fall recipes.
In case you’ve never had a brookie before, it’s just the kind of dessert that inspired me to begin food blogging. A cookie/brownie hybrid deserves a food blog, right?
But you see, these are even better. The bottom layer is a chocolate chip-filled fudgy brownie, and the top is pumpkin chocolate chip cookie dough. I’m so glad brookies are a thing, but even gladder that pumpkin brookies can come out of it!