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. 

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.

Chocolate Chip Cookie Dough Truffles

I have yet to find someone who doesn't like cookie dough. Correct me if I am wrong, but the most exciting part I remember about baking cookies is licking the leftover dough off the spatula. Actually, I also remember making whole recipes solely for the purpose of having frozen cookie dough available any time. The only problem with that, however, was that my mom didn't like the idea of my sister and me eating raw eggs (and now that I think about it, it is quite disgusting).

I never got salmonella, but that is still no reason to eat raw eggs regularly, which is why, when I found this eggless cookie dough recipe, I was very excited. Actually, I was psyched, but I repressed the recipe because of lent.

Yesterday was the perfect night to make them. It was a double birthday night, so what better than a batch of cookie dough truffles to remind us of the joys of childhood (yes, I am still hung up on the fact that I am an adult now). Anyways, the recipe is easy to make, but the hard part is dipping the truffles in the chocolate. It is a messy process, so be prepared to get chocolate all over the place. Make sure you have space in your freezer to stick the truffles in for cooling; and be prepared to enjoy a delicious bite-size dessert.

Chocolate Chip Cookie Dough Truffles (adapted from Recipe Girl)

• 1/2 cup unsalted butter
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 14 oz sweetened condensed milk
• 2 cups all purpose flour
• 3/4 cup mini chocolate chips
• 12 oz. semi-sweet chocolate, for melting

1. Line two baking sheets with waxed paper.
2. In a large bowl, beat sugar and butter until creamed. Add vanilla and mix well. Slowly beat in flower, one cup at a time, making sure to combine completely. Add condensed milk and beat until dough forms.
3. Stir in mini chocolate chips. Cover dough and chill for at least one hour in refrigerator.
4. Roll dough into 1-inch balls and place on baking sheets. Chill in refrigerator. Meanwhile, melt chocolate in pot over hot water or in the microwave (in 30-second intervals), stirring occasionally.
5. Dip cookie dough balls in chocolate and place on lined baking sheet. Chill truffles in freezer until hardened and ready to serve.