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.
There are few snacks quite so satisfying as a pile of soft, chewy peanut butter cookies with a glass of milk (or Ovaltine, in my case). Peanut butter cookies can be made so many different ways, and I’ll be showacasing all of those different methods over the coming months. Sometimes I like the cookies a bit crispier or crumblier. It really depends on my day. But this time, I wanted that melt-in-your-mouth softness that comes with making a thick, gorgeous cookie.
This recipe was featured just a few days ago as part of my Reese’s peanut butter egg cookies, and it works great if you want to stuff anything into the middle. But luckily, this baby is versatile. It’s a great cookie on its own, too!
Butterscotch is like hair dye. I don’t think about it that often, but when I do, I’m so glad it’s there.
My dark hair has been graying for a few years now, and my approach to that is to dye my hair increasingly fun shades of whatever. Right now it’s kind of cherry cola red, but I really wanted to go blue for winter. Kenny vetoed that choice, but the game isn’t over yet. There’s always next winter!
But now it’s summer, and for some reason, I always think of butterscotch when things heat up. One of the best combos ever is butterscotch and oatmeal. These oatmeal scotchies are the perfect lazy day snack!
Holiday cookie baking has begun! Start your engines, ladies and gents. It’s going to be a great season!
With everybody baking out the wazoo this time of year, it can be hard for our gluten-free eating friends to join in the fun. Honestly, so many of the gluten-free cookie options out there are both overpriced and dry as sawdust. It’s something about the flour replacement that doesn’t quite ring true.
But worry not! These cookies have passed the ultimate test, i.e., Kenny ate them. And liked them. If you don’t know how special that is, keep reading. But I’ll tell you one thing for sure: these cookies are packed with oats, peanut butter, and chocolate for the perfect snack time pick-me-up.