I caught a lot of flak the last time I posted a recipe for no other reason than to share what I had baked. It was all, “That’s it? You don’t have anything else?”
And I was like, “What on earth are you talking about?”
“Well, it was just a couple of sentences and a picture, and then a couple of more sentences and it was over. I kept scrolling, but it was over.”
“Yeah,” chimed in an equally scorned party. “All it did was make me want to eat those peaches!”
For.Crying.Out.Loud. I even got called a blog tease.
Um, to the complainers. I’m not the only one who needs a moment to catch my breath now and then, okay? (In other thoughts, is there something about stuffed recipes that renders bloggers nearly wordless? I hypothesize we are stunned speechless by deliciousness.)
The real problem is that perfection is the enemy of productivity. If I waited until I had just the right thing to put down in words, I would – at worst – still be thinking about blogging or – at best – posting a blog twice a year.
Far too often, I stand in my way, paralyzed with not knowing how to do what it is I want to do or equally stunned into inaction by the overwhelming feelings associated with trying to do something I have never done before. The path to success is littered with potholes of failure, making inaction seem like the path of least resistance.
I think I have always done a good job at recognizing life as I live it is now. Life does not start when I land the perfect job or get married or buy a house with a pool in the backyard. Life, with its grinding tasks and single Saturday nights and tiny townhome, is now.
I have embraced living a life that perhaps has not unfolded in the time frame I expected it to, but has still very much unfolded in its own imperfectly lovely way. And for that, I am grateful.
Now, if anyone dares to comment about these pictures showing nothing more than cookies on a cooling rack… Enjoy!
- ¼ cup coconut oil
- 1 cup unsweetened coconut flakes
- 1½ cups peanut butter
- ½ cup white sugar
- ¼ cup coconut sugar
- 2 eggs, lightly beaten
- 2 tablespoons coconut flour
- ¼ teaspoon sea salt
- ½ cup chocolate chunks
- Melt the coconut oil in a skillet over medium heat.
- Stir in the flaked coconut and cook, stirring often, until the coconut is a light golden brown. Set aside to cool.
- In a large bowl, mix together the peanut butter, sugars, eggs, flour, and salt.
- Stir in the cooled toasted coconut and the chocolate chunks.
- Drop by rounded tablespoons onto parchment lined baking sheets.
- Bake at 325 degrees F for 10-14 minutes. The cookies will be set and slightly golden when done.