I just finished reading Dogma, The Zen of Slobber and found this guest post to be so absolutely cute that I didn’t want to bury it with the review! This hilarious way to fight writer’s block is so perfect that I just had to let it have its own post!!
You may also want to check out my review for Dogma, The Zen of Slobber. But make the cookies first!
What To Do When Facing Writers Block?
Writers block… it’s a tough issue. We’ve all had it. It is tough to shake. I am actually having it right now, as I type. Going to go get a Starbucks and give my brain a rest….
Whew, that worked. OK, writers block… oh no… I’ve got it again. I know you feel my pain.
For me, stomping on writers block is challenging. If I take a walk to clear my head I may not get back to my daily writing. I need outside stimulation and I usually find that in my dogs. Since I write about dogs all day, every day, sometimes just watching them gives me the material I need to jump start a new blog post or book chapter. Izzy provides endless hours of entertainment that always find a way into my blog,
When that doesn’t work, I go to my husband who always has a way of inserting a new thought into my brain that gets me on the path to writing.
Today was no different. I was stuck. Trying to write numerous guest blog posts for my Virtual Book Tour. I am out of material and am getting fairly bored, writing about myself, my process and my quirks. It is amazing how he is always able to talk me through the tough times. As we talked about the things he thinks I do to break writers block, he said “make a batch of chocolate chip cookies” that will help. Now as I think about it, he is right, but also a bit self-serving since I do not eat cookies. HE does…
So instead of writing more about me, I thought I would give you my secret recipe for amazing Chocolate Chip cookies.
- 1 ¼ cups all purpose flour
- 1 cup Whole Wheat flour
- 1 tsp. baking soda
- 1 tsp. Eatwell Farms Lavender salt
- 1 tsp organic lavender buds
- 1 cup softened butter
- ¾ cup granulated sugar
- ¾ cup packed DARK brown sugar
- 2 large eggs
- the seeds scraped from 1 vanilla whole bean – discard the bean or use it to make something else – I like to buy mine from Penseys.
- 2 cups coarsely chopped baking chocolate (I prefer Ghirardelli but that is because I worked in a shop above the factory many, many years ago in San Francisco and got hooked)
- 1 ½ cups coarsely chopped pecans
Preheat the oven to 375
Combine all of the dry ingredients and blend with a whisk. Beat the butter and vanilla bean seeds until well combined. Add sugars and beat until very creamy. Add eggs one at a time. Slowly beat in the dry ingredients taking care to not over-mix. By hand, stir in the chopped nuts and chocolate.
Bake for 10 minutes for soft cookies or 12 minutes for crunchy cookies. They are devine!
Well, I still have writers block so I am off to sample those cookies.
Have a great day!