Procrastination Baking: Baking to avoid other more necessary household duties or responsibilities, typically occurs during children’s naptime. After a rough morning.
Any free time I have during the afternoon has drastically been cut short due to lack of napping for my three-year old. Any time I get during the afternoon must start with a quick decision of what I am going to try and get done. I have no time to waste; I must decide. Cleaning, laundry, quick workout, or other household duties. Or…sit down with a book, magazine, or computer. Be productive? Or relax and recharge for the late afternoon and evening? Or bake.
It can be my way to avoid any responsible household duties I may have. And honestly? I want to eat a little cookie dough or brownie batter. It’s the perfect medicine after a rough morning. I have no shame in that.
At times I wish that my procrastination baking was procrastination cooking. Making dinner instead of dessert, would make dinnertime so much easier. But I just don’t find it as fun to cut up raw chicken and disinfect the kitchen many times over, when I could be licking the cookie dough from the bowl instead.
After an unusually unpleasant morning, I have decided that some Procrastination Baking is needed this afternoon. I make a tasty meringue, but typically not a pretty one. So I’m shooting for a little eye-candy in my meringue today. I’m also hoping to finish before I’m greeted by: “I’m all done sleeping, mom”.
So…get out the egg whites and sugar. Preheat oven to 325 degrees F.
Beat egg whites, salt and cream of tartar until stiff peaks form. My mixer was working on this for about 10 minutes.
Gradually beat in sugar. Add vanilla.
Fold in chocolate chips. I like to use mini-chocolate chips, as they go further. Less can be added in and there will still be chocolate with every bite. It’s MUCH healthier as you can add less! At Christmastime, I use Andes peppermint baking chips.
Dollop on cookie sheet, covered in parchment paper.
Bake for 30 minutes. They should be just lightly browned.
Next step: Consume. It’s a lot of sugar, but so tasty. :)
- 4 egg whites
- ¼ teaspoon salt
- ¼ teaspoon cream of tarter
- 2 teaspoons vanilla extract
- 1 ¼ cup sugar
- ¾ – 1 cup mini chocolate chips.
- Preheat oven to 325 degrees F.
- Beat egg whites, salt and cream of tartar until stiff peaks form. Approximately 10 minutes.
- Gradually beat in sugar.
- Add vanilla.
- Fold in chocolate chips.
- Dollop on cookie sheet, covered in parchment paper.
- Bake for 30 minutes. They should be just lightly browned.
- Other variations I have tried: butterscotch chips, Andes peppermint chips.
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