Chocolate Chip Cheesecake Bars

I'm prone to emotional eating. I always have been. When I'm stressed out, I binge. Half the time, I don't even realize what or how much of it I'm eatingI'm on auto-pilot, just methodically shoving food into my mouth while staring out into space. The chewing is therapeutic, it gives me something to do while I ponder my the events of the day. Earlier this week, I came home from a particularly long day at work and crammed half a bag of salt n' vinegar chips into my mouth (which I guess would be a good argument to stop buying potatoes chips).

Even if I was seeking fruits and veggies to feed my stress monster (which I don't. When I'm sad or mad, I just want carbs ... or dairy), relying on food for comfort isn't a healthy coping mechanism. Food can certainly bring pleasure and satisfaction (I mean, have you ever had German Chocolate Cake!?) , but it shouldn't be a crutch to help you cope with other areas of your life. 

So yesterday, in order to prevent the literal stomach ache I was about to inflict upon myself with a bag of cheese, I decided to bake. Sure, baking something sweet to devour still falls in a similar category with stress eating, but being alone in my kitchen, creating something, is my favorite kind of therapy (second only to running). I channeled my frustration and stress into pressing a graham cracker crust and after giving my dessert several hours to chill in the fridge (which gave me several hours to calm down and mellow out as well), I was in a much better state-of-mind. It enabled me to slowly enjoy a reasonable portion rather than scarfing down the entire pan and feeling uncomfortable for the rest of the evening.

You guys know I'm a huge fan of Sally's Baking Addiction (I will forever be indebted to her for introducing me to the amazingness that is Cake Batter Chocolate Cookies. You can read about my love affair with these cookies here.), so when I decided I wanted to bake something new, her blog was the first place I went. I saw her recipe for Chocolate Chip Cheesecake Bars and I was sold the second I clicked the recipe.

Sally's an expert, so I had nothing to add or change in her recipe. Her instructions (as always) were clear and concise and despite my losing track record with any and all things cheesecake, these were a cinch. Pleas believe me when I tell you that these are incredibly yummy! She was right on with the requirement of fresh lemon juice for the cheesecake mixture (the kind that comes in a bottle just isn't the same!).

And the addition of Greek Yogurt and low-fat cream cheese makes this dessert a healthier-than-normal option. Are you cooking and baking with Greek Yogurt yet? You should be. It's a great substitute for sour cream, mayonnaise, ect.


My photography skills clearly leave something to be desired.

What your favorite dessert?