I’ve been a busy bee lately. Multiple crafty projects, a watercolour painting of my daughter (as a mermaid, because she lurves them), an embroidery of my son, an oil painting for my neighbour, designing a new kitchen (I’m so EXCITED)…
Do you ever feel like your head is swirling with ideas, and you can’t get them out fast enough?
Creativity is a funny thing. I often find it comes in giant bursts. The ideas come rushing out, I start on multiple projects, and struggle to finsh things, because I’m so eager to start the next project. My family can always tell when I’m in a creative burst, because of the mess. I run out of space in my studio, and things start to make their way out to the lounge room, then the dining table… Sorry family!
To help tackle my lack of focus (or being focused on too many things), I’ve been writing lots of to do lists. They aren’t particularly ordered. More like automatic writing, because there’s just so many ideas I want to get down, before I burst. There is something so satisfying about to do lists. Writing one out, no matter how jumbled, always makes me feel like I’m starting to achieve stuff. Invariably, because I’ve got it all out on paper, things start to happen. I start to work my way through the list, ticking things off. And then cleaning ip the mess, as each project gets resolved…
It’s amazing what you can achieve if you have a list to work with!
Naturally, all this productive stuff requires sustenance…
These cookies are quick and easy to make. I often take them to birthday parties, so my children can eat something sweet when the cake comes out. They are also great for the school lunchbox.
Easy Peasy Chocolate Chip Cookies
2 1/2 cups of gluten free plain flour
2 teaspoons of baking powder
2 teaspoons of vanilla essence
1 cup of caster sugar
Half a cup of the Chocolate of your choice. We use Sweet Williams, or Plamil dark chocolate.
Preheat oven to 180 degrees
Beat Nuttelex, vanilla essence and sugar together until light and fluffy. Using a spatula, stir through flour and baking powder, and then knead gently into a soft dough. If it feels a bit sticky, add another tablespoon of flour. You should be able to roll the dough in your hands without it sticking all over you. Mix through desired chocolate. I use about half a cup, chopped up.
Roll into balls, then squash a bit flat. Makes about 20 cookies.
Bake for about 10-12 minutes, until they just start to turn golden. If you like them crunchy, leave them for a couple more minutes.
They will last in an airtight container for about a week.