I discovered this week that I am a stress baker. I have moved from stress eating to stress baking. I feel better when something creative is in the oven. It doesn’t have to be fancy, but I have to make it, preferably from scratch. When life presents me with a problem that I can’t solve, figure out, or that threatens to overwhelm me, I have to bake!
I enjoy finding a new recipe, challenging myself with new techniques. I find a recipe that contains ingredients in the cupboard and give it a try. Google has a great check box search feature that is a great help. You check the ingredients you want to include and Google sorts your recipe findings. LOVE IT! Sometimes, like this week, I pull out an old favorite.
My justification for stress baking is that I make yummy treats to freeze for my son’s lunches, avoiding all the processed chemicals I poured into him last year. Yeah, I know I use processed sugar, but I halve the flour using organic whole wheat flour”¦ maybe that is just my rationalization talking.
The yummy, go to, never fail, any season, favorite recipe is: Chocolate No Bakes. They don’t take eggs, which I was out of, on Monday before pay day, and they are quick and easy. This is the recipe exactly as my hilarious brother in law sent it to me with some extra input. I am going on the assumption that since the recipe was e-mailed to me it is not a secret recipe and I can share it with the world.
“NO BAKE” Cookies
Combine in saucepan on stove:
- 1/2 cup water
- 2 cups of sugar
- 1 stick of butter/margarine
- 4 Tablespoons baking cocoa (I have tried Nestle and Ghirardelli chocolate. For some reason Nestle chocolate makes moister cookie dough. The Ghirardelli makes it really dry. In fact, if Ghirardelli was all I had I wasn’t going to make them.)
Bring to a boil, then boil for 3 minutes, stirring constantly. Really boil for 3 minutes, NO SHORTCUTS.
Remove from heat and add very quickly: (I have the bowl with the oats, peanut butter, and vanilla ready so that as soon as the chocolate mixture is ready I can pour it right in. )
- 3 Cups oats
- 1/2 cup of peanut butter
- 1/2 teaspoon vanilla flavoring
Stir it all together and then drop by spoonfuls onto cookie sheets. (I drop spoonfuls on wax paper on my table.)
Yield: Aprox. 48- depending how big you like them
DISCLAIMER: EACH BATCH COMES OUT DIFFERENT. AUTHOR TAKES NO RESPONSIBILITY FOR FAULTS OF THE COOK. (You laugh, but it is true! Sometimes I get two dozen cookies, other times I can get 36 cookies. I am not sure that I have ever gotten 48, those would be super small cookies. Super small cookies would not do my no bakes justice.)