Death by Chocolate

This post is grossly overdue (it was supposed to be written on Superbowl Sunday). But hey, better late than never right?

Truth be told, my mind has been restricted to legal analysis and existential thoughts. I have been focusing on getting back into law-school mode--believe me, it's easier said than done after a month of enjoyable holidays--while at the same time planning for my first summer as a "lawyer." On the one hand, at the end of the day I'm still hungry and inclined to share my thoughts; on the other, I'm still a first-year law student anxious to reach that time of the day/night when I can slump on my couch and watch Netflix. And let me tell you, that time seldom comes as soon as planned for.

That is my lame excuse for disappearing from the blogosphere.

Now moving onto something more cheerful...

I've been thinking (seriously) about getting a dog.

I know what you're going to say, If you don't have time to cook dinner and write about it, how are you going to have time to care for a dog? There's a lot of merit to that question--probably more than I'd like to admit--but at the same time, a dog will bring me something that not even the most delicious piece of my favorite dish can bring me. Yes, I'll probably be extremely stressed and tired for the first few weeks (or months). And yes I'll likely regret my decision once or twice (or thrice). But I'll also have a happy and cheerful companion; I'll have the company of a charming, cute, cuddly friend; and most importantly, I'll have a perfect roommate (provided I pick the right breed!).

Anyways... something to think about.

And now the food. Here is the recipe to quick, yet delicious, chocolate peanut butter chip cookies.  The recipe is very simple and you'll likely have all ingredients--maybe not the peanut butter chips--at home. So they are the perfect chocolate (and PB) fix.

Chocolate Nut Butter Cookies (adapted from King Arthur Flour)
Active time: 20 minutes; total time: 30 minutes + cooling.
Makes about 3 dozen.

• 1 1/2 cups of all-purpose flour
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup (1 stick) unsalted butter, softened,
• 1/4 cup smooth nut butter (I used almond butter)
• 1 teaspoon vanilla extract
• 1 large egg
• 2 tablespoons water
• 1 1/2 cups peanut butter chips (and a few chocolate chips!)

1. Preheat oven to 375F. Line two baking sheets with parchment paper and set aside. 
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside.
3. In a large bowl, beat the sugars, butter, and nut butter until well combined and mixture is light and fluffy. Beat in vanilla, egg, and water. 
4. Stir dry ingredients into wet mixture and blend well. Fold in the peanut butter chips. 
5. Scoop tablespoonfuls of dough onto the prepared sheets and flatten each cookie into a 1/2-inch thick round.
6. Bake cookies for 7-9 minutes, or until set. Remove from oven and let cool. 

Keep That Smile on your Face

I'm still in a good great mood; I still have a big smile on my face; and I'm still amazed at how a five-hour event flipped my mood completely. Although to be fair, those five hours were the culmination of more than three months of rigorous studying--lack of social life and heartburn-creating stress included. So yes, even though I'm entertained by my awesome mood, I'll take it regardless of how it came to be.

Let me warn you though, come October 30th (when scores are supposed to be released), I'll either be in an even better mood (higher-than-expected score) or I'll be in a terrible one (lower-than-expected score). For now, I'll wait, cook--or in this case bake--and blog.

Here's a simple recipe involving homemade quinoa flour. How it came to be? I just decided to experiment with a regular muffin recipe and replace all-purpose flour with blended quinoa. You can buy quinoa flour in specialty stores (maybe even regular supermarkets nowadays), but otherwise just blend quinoa until it turns into flour! Enjoy!

Quinoa Applesauce Muffins (inspired from As Simple as That)
Active time: 10 minutes. Total time: 30 minutes + cooling
Makes 6 muffins.

• 1/4 cup butter at room temperature (or coconut oil, but it definitely gives it a very distinct flavor)
• 1/4 cup sugar
• Egg whites from two large eggs
• 4 oz. applesauce
• 3/4 cup quinoa flour
• 1/2 tablespoon baking powder
• Pinch of salt
• 1/2 cup frozen raspberries (I'm sure it would be great with blueberries as well)

1. Preheat oven to 350F. 
2. In a small bowl, beat butter and sugar until fluffy. Whisk in egg whites, one at a time and mix until well incorporated.
3. Add applesauce, quinoa flour, baking powder and salt to wet ingredients and mix well, making sure to get rid of any clumps. Gently fold in raspberries until combined with the batter. 
4. Divide batter among a 6-muffin pan sprayed with baking oil. Cook muffins for 15-20 minutes or until golden on the sides and a toothpick inserted in the middle comes out clean. Let muffins cool before serving.