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. 

Here's to Boston

So this is it. The moment I've been reluctant to picture for years--about four to be exact.

It's not that I'm unhappy to be moving back to Mexico City, because believe me, I'm ecstatic about that; it's that I hate being in this inevitable spot where I have to abandon one of the greatest cities in the world. Boston has been my home for almost four and a half years, but it feels like I've lived here for a lifetime.

When I first arrived in the Bean, I was a timid high-school grad looking for a place where I could find the extrovert in me (which is still quite muddled by my true introvert) while fulfilling my dream of attending college in the United States. I was searching a new group of friends, an additional layer of independence in my life and above all, the opportunity to grow as much I could. Now, looking back at my time at Boston University and the following months as a young professional in Boston--and yes, I did go through my albums in Facebook to reminisce about all the stupid/dorky/amusing, albeit fun times I had--I realize that in a sense, I'm a new person.

I've learned to laugh in ways I never knew existed at things I never would've even thought of discussing in Mexico; I've learned to live with others and coexist to the point of fights and immediate reconciliation, followed by inebriation; I've learned to manage my time in order to juggle classes, extracurriculars and work, or at least learned to function on a few hours of sleep, several ounces of RedBull and multiple cups of coffee; I've learned to like and dislike an array of foods (mainly because of obsession followed by overdose and ultimately a complete aversion to such foods) and to make a proper meal for myself both in and out of the dinning hall; I've learned to share personal details and turn them into overly dramatic yet funny stories, but also to keep to myself and listen to others while they pour their minds out; I've learned to duck around people to walk as fast as I my legs allow and to duck the curve-balls that continue to be thrown at me as I move into my young adulthood. But most importantly--and this is where I get really corny--I've learned that I'm capable of accomplishing my goals and surpassing those expectations that I once considered platonic.

And I must say, I owe this all to Boston. To this great city and the even greater people that inhabit it.

Here's to Boston, and to the friendships I developed in my years as a Terrier.

And now onto the food portion of this post... here's a recap of the dishes I served at my party last weekend. It was an early birthday and farewell birthday party and I decided to go all out since the people attending were those who made the above paragraphs possible.

**I will provide the recipes for these in following posts.

• Peppermint Meringues
• Dark Chocolate Mocha Mini Cupcakes
• Pepperoni Pizza Bites 
• Bacon Wrapped Brussels Sprouts 
• Mini Caprese Sticks
• Funfetti Cake Balls
• Roasted Red Pepper Hummus
• Corn Guacamole

... And then there were the drinks...

B O O

How crazy is it that it's Halloween tomorrow?

Unfortunately I have yet to find out if Hallowednesday will fit in my schedule at all, but I'm hoping it will. I usually go all out this time a year in terms of parties and costumes, and this year shouldn't be an exception. For this reason I had a party over the weekend. And I went all out.

My roommate, my sister and me decorated the first floor of my apartment top to bottom. We cobwebbed the ceiling, toilet-papered the living room and hung streamers and plastic chandeliers near the entrance. Then we added black and orange lights along with candle-lit mason jars to give the room an eerie mood. The only thing missing was dry ice, but we weren't about to take the risk of making everyone pass out due to the lack of oxygen.

Then there was the food. I spent all of Saturday (and some of Friday) prepping for the party. It sounds like a very long time and it was, but it was worth it. In the end our goodie table featured a massive "Boo!" cake, cute orange-monster cupcakes, a tangy guacamole and glow-in-the-dark (black light) jell-o shots.

If you like cake, I would highly recommend this recipe (which I featured about two years ago as the "Who's Counting Cake"). It's consistency is a combination between angel-food and pound cakes; it's so moist the frosting isn't even necessary--although it does give it another level. As for the flavor, it screams creamy vanilla with a hint of sweetness.

The cupcakes are this recipe, with this frosting. Both recipes are so versatile that I decided to combine them and focus more on the decoration. And come on, aren't they just so cute?!

Then there's the guac, which is an all-time favorite. Start with a base of avocados (I used 3) and add chopped tomato, onion and jalapeño; then add more goodies, like corn, black beans or even peas. Finish off with fresh lime juice and salt and pepper.

And last but not least, the jell-o shots; the ooh-aah treats of the night. A few months ago I found out that tonic water glows under a black light. I also read that you could incorporate it into jell-shots and thus have them glow-in-the-dark. Genius right? Here is the recipe.

Regardless of if I celebrate the actual Halloween tomorrow, I'd say I basked in the spirit on Saturday. Now go prepare a party!

Chocolate Cookie Dough Cupcakes

So here I am laying on my bed trying to enjoy every last minute of this do-nothing (or almost nothing) Sunday. The only reason I'm allowing this state of vegetativeness is the fact that I'm five weeks into my half marathon training and I ran a well-paced 10k today. I've done 10ks before, but this one feels better since it showed me I can stick to a training--or at least I've been able to do so for 35 days.

Anyways, cooking/baking has been at a minimal this summer, but I still have a ton of recipes lined up to try out. So once I'm back at college I plan to return to a three-to-four times-a-week blogging routine. But for the mean time, here is the recipe to a dozen delicious cupcakes that pack a ton of flavor into one small cake.

Like I've mentioned before, I'm not the cupcake fan myself, but I tried these because they looked so cute and they made my whole house smell like chocolate. Turns out they're quite good; chocolatey and cookie-doughy to the max. Oh and the frosting is lick-your-fingers delicious! So so good.

Chocolate Cookie Dough Cupcakes (adapted from Recipe Girl)
Makes 12 cupcakes.
Active time: 40 minutes. Total time: 1 1/2 hours + cooling

*Filling:

• 3/4 cup all-purpose flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 stick unsalted butter, melted
• 1/4 cup packed brown sugar
• 2 tablespoons granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped chocolate or mini chocolate chips

1. Line a small cookie sheet with parchment paper. In a small bowl whisk together flour, baking soda and salt and set aside. In the bowl of an electric mixer beat butter and sugars until smooth. Add milk and vanilla and beat until just combined. 
2. Stir in dry ingredients and beat until incorporated. Fold in chocolate and stir. Refrigerate dough for 15 minutes or until firm enough to handle.
3. Scoop dough into 2-tablespoon balls and place on prepared cookie sheet; freeze for 30 minutes.

*Cupcakes

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup hot water
• 1/2 cup canola oil
• 1 large egg
• 1 1/2 teaspoons vanilla extract

1. Preheat oven to 375 F. Line a cupcake pan with 12 liners. In the bowl of an electric mixer combine flour, cocoa, sugar, baking soda and salt. Add water, oil, egg and vanilla and beat on medium speed until combined. 
2. Transfer batter to a small pitcher and divide between the 12 cupcakes liners. 
3. Drop a frozen cookie dough ball into each cupcake and push slightly (if you want the top to bake, leave as is) so that the batter begins to cover the dough.
4. Bake cupcakes for about 20 minutes or until a toothpick inserted right beside the cookie dough comes out clean. Cool completely before frosting.

*Icing

• 1 1/2 sticks unsalted butter, room temperature
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1 1/2 tablespoons milk
• 1 teaspoon vanilla extract
• Optional: garnish such as mini chocolate chips, chocolate pearls or a mini chocolate chip cookie.

1. In the bowl of an electric mixer beat butter and sugars until smooth and creamy. Add flour, milk and vanilla extract and beat until just combined. 
2. Frost cupcakes and garnish with desired topping.

Another Valentine's Day

So Valentine's Day is coming up. Great. Woohoo, I'm so happy. Can't you feel it? Can't you feel my super duper bubbly excitement regarding this coming Tuesday?

Yeah, in case you missed it, I'm not a huge fan. I really have no reason for it, but I am not fond at all. Sure, I appreciate roses and chocolates and I would love to receive some this year--hint hint--but really, why not show your love for people every day?

Anyways, enough of that, let's talk food. I made my first batch of mini cupcakes yesterday: double chocolate with vanilla frosting.

I frosted most of them with plain Betty Crocker frosting--a very unusual thing considering I hate using store-bought things like that--and topped them with broken candy hearts (pun intended). They taste a lot like brownies, so make them and eat up! Enjoy.

Double Chocolate Mini Cupcakes (adapted from Epicurious)
Makes about 48 cupcakes.
Active time: 30 minutes. Total time: 50 minutes + cooling.

• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 3/4 cups sugar
• 1 1/2 sticks unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 cup hot water
• 1 cup chopped bittersweet chocolate (about 60% cacao)

1. Preheat oven to 350F. Sift flour, cocoa powder, baking soda, and salt into a medium bowl. In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 2 minutes on medium speed. Add eggs 1 at a time, beating until well incorporated after each one.
2. Beat in vanilla, half the flour mixture, and hot water. Add remaining flour mixture and beat until just blended. Let batter cool for about 5 minutes.
3. Stir in chocolate chunks. Divide batter among cupcake pan, filling each cup about 3/4 of the way.
4. Bake cupcakes until tester comes out clean, about 20 to 25 minutes.  Cool cupcakes in pan over cooling rack. 

Oranges + Chocolate

My sweet tooth has been super active these past few days. I can't seem to go without my daily dose of fruit, peanut butter or chocolate. But it's getting to a point where all I'm ever craving is sweets. Not good.

Oh well, I figure if I let myself indulge for a while then hopefully it will go away or at least die out a little bit. If  not, I will have trouble fitting into my pants. Again.

In other news, this week was very much everything I hoped it would be; long days and short nights--you'll find I am not one to sleep a lot. I am officially no longer an Abercrombie employee. Sad, I know, but it's for the best. Basically, if I kept it I would have to forgo this blog for another semester and that is just not an option.

So anyways, I thought it would be fun to try a completely different recipe. A combo of fruit and chocolate (not fondue). Sweetened orange slices covered in chocolate. Sound good? It is.

Chocolate Covered Glaceed Orange Slices (adapted from Martha Stewart)
Active time: 30 minutes. Total time: 8 1/2 hours.
Makes about 24 slices.

• 2 navel oranges
• 1 cup granulated Splenda
• 8 oz semisweet chocolate

1. With the peel on, slice oranges into 1/4-inch rounds; cut into half moons. 
2. In a large pot, bring 2 cups water and Splenda to a boil, stirring occasionally to prevent crystals on the sides. Add orange slices and reduce heat. Cover with parchment paper and gently simmer until oranges are soft and glazed, about 1 hour and 45 minutes.
3. Using a slotted spoon, transfer to a wire rack set over a lined baking sheet. Let orange slices dry until slightly tacky, about 5 hours.
4. Melt 2/3 chocolate in 30 second intervals in the microwave until just melted. Mix in the rest of the chocolate and stir to melt. Carefully dip the orange slices in the chocolate just enough to cover half. Place orange slices on baking sheet lined with parchment paper and let dry. Store slices in an airtight container for two days or about three week in the refrigerator.

Its winter! Let's eat toffee.

Here I am, sitting at Logan Airport waiting for my flight to board.

I'm thinking "What could I possibly do with all this extra time on my hands?"--now that the super hectic Fall 2011 semester is behind me--and then I realize I have a blog that I've been ignoring for the past four months.

Now before I blog about food, I'll share a little bit about life.

I turned 22 yesterday. (Insert angry/sad/annoyed face here). If you don't know this about me already, I hate getting older. Sure, I am approaching the peak of my life (blah blah blah) and I am probably overreacting about my age, but the fact is, time is really flying by and I am not liking it. I want to be a kid again. I want to go back to my high school graduation; or to the moment I moved into my first (or second) apartment. Please someone come up with a solution for me!


Enough of my age-related rambling. Let me talk about the amazing winter break that awaits: two places, two climates, two holidays and hopefully a whole lot of presents! Oh and in between the celebrations and relaxation I have a magazine to plan.


TasteBUds is up and running, but it needs a lot of tweaking and organizing. Here is a our first issue.


Anyways, during break, I plan on spending some time setting next semester's deadlines, compiling a style and writing guide, contacting advertisers and testing recipes for our next issue.


Ok, now it's time to talk about food. Here is the toffee I made for a holiday party a couple of weeks ago. I tweaked this recipe a little because honestly there was not enough chocolate in it! At least not in my book. Oh and also, be prepared to stand near the stove for a long time.

Almond Toffee (adapted from Martha Stewart)

• 1/4 pound whole almonds
• 3 sticks salted butter
• 1 1/2 cups sugar
• 12 oz. bittersweet chocolate

1. Preheat oven to 350 F. Spread almonds evenly on rimmed baking sheet and put in oven. Roast until fragrant, but not burned, about 15 minutes. Remove almonds from oven and let cool. Transfer to Ziploc bag and pound nuts, using a heavy object, until coarsely ground.
2. Melt butter in a large heavy pot over medium-high heat. Add sugar and continues stirring until toffee reaches 305 F on a candy thermometer, about 30 minutes.
3. Pour toffee onto rimmed baking sheet, spreading evenly to cover. Let cool until slightly hardened but still tacky. Run a knife along edges of sheet to facilitate removal later.
4. Meanwhile, melt chocolate in a bowl set over simmering water. Remove chocolate from heat and let cool, about 2 minutes. Immediately pour chocolate over toffee and spread evenly. Sprinkle ground almonds over chocolate; pressing down gently with a spatula.
5. Transfer toffee to refrigerator until set, about 1 hour. To remove from pan, run sharp knife around edges and lift toffee from the bottom. Break into large pieces using hands and store in freezer until ready to serve.

Oatmeal Chocolate Bars

As I've stressed many times, baking relaxes me. After a long day of homework, classes (I had none today though) or just an exhausting day, I've found that my comfort zone is in the kitchen. Whenever I am in my tiny appliance-clad kitchen I forget about anything that is bothering me and I just cook.

Anyways, today I had a stressful day. Even though I didn't have any class, I have a lot or work this week, and its definitely taking a toll on me. But I wanted to cook a snack for my fellow SMG team members. My roommate requested Oatmeal Chocolate Bars, and I decided they were the perfect option.

Normally, the recipe would follow, but these cookie bars are a family secret. We are trying to keep them a mystery (although if you know what books to look in you would find them easily). So here are the pictures for you to enjoy!!

P.S. I didn't realize how hard it was going to be to make these and have to abstain from chocolate since I gave it up for lent. Very challenging to stand over a pot of melting chocolate or stopping myself from licking my fingers after assembling the bars.

Healthy Cookie

I hate being sick. I know everybody does, but I really do despise it. I am not the kind of person who can just sit and wait in her apartment all day long. Let alone for 3 days in a row!
I am sick of being sick. 
That being said, as my cough begins to die out, I can finally take baking into consideration again. Don't get me wrong, its not like I haven't been browsing through food blogs dying to make almost everything I see these past few days; but I couldn't muster up the energy to cook and I didn't want to spread my germs.
Anyways, today I decided to bake some "healthy cookies." I took the recipe from the Boston University Sargent Choice website. The recipe boasts a few "nutrition notes" that make the cookies even more appealing to my nutrition-obsessed self.

• Flour reduced by 1/2 and replaced with oats.
• Salt reduced by 1/2
• Butter replaced with peanut butter and olive oil
• Sugar reduced by 1/2
• Chocolate reduced by 2/3

Whole Grain Peanut Butter Chocolate Chip Cookies (adapted from Sargent Choice)

• 1 cup whole-wheat flour
• 1 ¼ cups quick cooking oats
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup peanut butter
• 1/2 cup olive or canola oil
• 3/8 cup granulated sugar
• 3/8 cup packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2/3 cup chopped semi-sweet chocolate (or mini chocolate chips)
• 1 cup chopped nuts

1. Preheat oven to 350 degrees. Combine flour, oats, baking soda and salt in small bowl.  Beat oil, peanut butter, sugars and vanilla extract in large mixing bowl until creamy.
2.  Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoon onto ungreased baking sheet.
3. Bake for 8 – 10 minutes. Cool on baking sheets.