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.
So are the cheesecakes. In a really good way! Because in addition to being li’l bites of heaven, they’re not too heavy on the sugar. And they’re also completely full of Hannah Max chocolate chip cookie chips, i.e., my favorite flavor.
I’ve never met anyone who doesn’t love a chocolate chip cookie. When you put them into crispy cookie chips, they’re that much more addictive. Add cheesecake and I’m not really surprised that people’s eyes lit up at work when they saw me bring these in.
See, Sarah has been looking for a recipe for these cookies for quite a while, and I’ve been promising to get on it. Well, it’s been about a year since I said that, so better late than never. I hope.
For pretty much my entire teaching career (minus the three years I spent at my first school), I’ve spent my early mornings with Sarah. She’s the person I talk to first every day between Monday and Friday, and it’s kind of a ritual for us to catch up before heading off to our classrooms to teach.