After spending the past 5 of 6 weekends away from home, I couldn’t wait to hang at home this weekend with no big plans, other than dinner out Friday night. Don’t get me wrong – every one of those weekends away was fun and resulted in several of my recent blog posts (here, here and here, to name just three). But … an entire weekend in my own house to get re-organized and re-energized? It was blissful!
I can point to three things, especially, that are calming, stress-free influences for me (not counting a glass of wine!) – and I had time to do all three this weekend!
1) Doing laundry. Yes, you read that correctly. For me, there is something very relaxing about getting laundry done on the weekend. This is, of course, as long as I have a full day to do it and I’m not pressed for time. (And full disclosure here, I only have one child, so generally our laundry needs are fairly manageable.) I don’t even mind folding the laundry, either. The entire act of laundry just puts me in a stress-free zone. Weird, but true.
2) Running. Okay, well, probably I’m more of a jogger because I’m slow – but running sounds way cooler so I’m going with that. I got hooked on running later in life. I participated in sports in high school, but I hated running. I forced myself to run a little bit in college to keep the freshman (and sophomore and junior) 15 pounds at bay but I didn’t really like it. However, about the time I turned 40, I took up running again and set a goal of finishing a 5K. Turns out, I love to run! I love the instant I step outside, just me, and crank the music on my iPod. I love that it doesn’t matter how fast or slow I run – I’m doing it just for me and no one else. I love that it frees my mind – and often I come up with some of my best ideas when I’m running. And I love that it gives me new goals to shoot for (10k, anyone?).
3) Baking. It’s probably a good thing I run regularly because I also love to bake. I tend toward cookies and bars, but once in awhile I will attempt cakes, pies and other desserts. There is something about the act of baking that is relaxing and comforting to me. Mixing the ingredients just right, licking the spoon (c’mon, admit it – you do too!) and taste-testing the results. I remember I started baking at an early age, learning everything I know from my Mom, who is the best cook and baker I know, and both my Grandmas. Back then, I’d need a chair to stand on to reach the sink and help my Mom mix a bowl of cookies. Today, I still find the same joy in creating something delicious and (more often than not) filled with chocolate for my family and office mates.
You can check out my latest recipe test below – Salted Caramel Chocolate Chip Cookie Bars from Pinterest. And goodness gracious, were these sinfully delicious!
What are some of the ways you relax on the weekends?
SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS
yield: 16 cookie bars
INGREDIENTS:
2 1/8 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Fleur de sel (or other sea salt), for sprinkling over caramel and bars
DIRECTIONS:
1. Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
4. In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
5. Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges. Sprinkle the caramel with the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.
6. Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature.
Original source of recipe: http://www.browneyedbaker.com/2012/02/22/salted-caramel-chocolate-chip-cookie-bars/