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.
St. Patrick’s Day is Thursday, and I can guarantee you that I will forget to wear green. If anyone pinches me, you’ll get a reflexive elbow jab to the eye.
Okay, that was kind of harsh. But really, I don’t forget to wear green on purpose. I barely own anything green. I’m more of a black and gray kind of person with my clothing choices. That way, everything matches!
But with food? That’s a different story altogether. I love me some green food, and when there’s a holiday to be celebrated, that’s even better. These pistachio cookie cups are the perfect festive treat!
This may come as a shock to you who know anything about me: I’m not Irish.
But you see, kids, I love holidays. Before holidays, there was darkness and cold. Holidays bring sprinkles and light. So you can bet that Irish or not, I’m getting into my St. Patrick’s baking groove.
But before I do that, I want to take a minute to remember Mr. Spock. As you know, Leonard Nimoy passed away a few days ago, and I’d be remiss if I didn’t say anything about him. Because, though you may not suspect it, I used to be kind of in love with him.