Corpus Delicti-ble

Lemon (Law) Ricotta Cookies

2016-08-27T12:43:00.001-04:00

Have you heard of the "Lemon Law?" If you grew up in Los Angeles, then the first thing you probably think of is the catchy song from the Toyota of Orange County commercial -- "No, you won't get a Lemon, from Toyota of Orangeeeeee!" (Get it? Won't get a lemon because it's an orange!)

If you're not from LA, or are from LA and have never turned a tv on, a "lemon" is a vehicle that has defects that the dealer has been unable to fix after multiple attempts (while the vehicle is under warranty). It's becoming a larger and larger issue for manufacturers because the California "Lemon Law" has a mandatory attorney's fees provision. This means that the consumer's attorney can jack up his rates and get paid by the manufacturer -- the law requires it. It can be a hard part of the law for manufacturers and their attorneys to swallow, so here are some "Lemon Law" Ricotta cookies that hopefully leave a better taste in your mouth!

(P.S. there is a federal "lemon law" and other states have their own lemon law as well.)

What You'll Need...

For the cookie:

- 2 ½ cups all-purpose flour

- 1 tsp. baking powder

- 1 tsp. salt

- ½ cup (1 stick) unsalted butter, at room temperature

- 2 cups granulated sugar

- 2 eggs

- 1 (15 oz.) container whole-milk ricotta cheese

- zest of 1 lemon

- 3 Tbsps. freshly squeezed lemon juice

For the glaze:

- 1 ½ cups confectioners’ sugar

- zest of 1 lemon

- 3 Tbsps. freshly squeezed lemon juice

How You Make It:

Preheat the oven to 375°F. In a medium bowl, combine the flour, baking powder, and salt. Set aside. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon zest, and lemon juice and beat to combine. Stir in the dry ingredients.

Line the 2 baking sheets with parchment paper. Spoon the dough onto the baking sheets using 2 tablespoons for each cookie. Bake for 15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

While they cool, combine the confectioners’ sugar, lemon zest, and lemon juice in a small bowl and stir until smooth. Spoon about ½ teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container. ENJOY!

Further (AVOCADO) Stat-TOAST Conference

2016-01-09T21:21:00.001-05:00

Happy 2016! I think it's time that I get back into the punny-blog-post game. It's going to be a resolution of mine to keep up with this thing more.

So...it is 2016. It is crazy to think how much my life has changed in only 12 months. Last year this time, I was starting my first job as a sworn in attorney, my apartment was a mess of boxes, and my personal life was more stressful than studying for the bar. Today, I'm still often confused at work (but much less!), my apartment is stunning, and I have never been more me before. I'm very grateful for 2015 -- it was a year of hurt, growth, and ultimate happiness. I'm looking forward to 2016 -- I don't know what it holds, but I anticipate it to be a year of challenges, love, family, and adventures.

As for work, when I think about how I look at a pleading today compared to 12 months ago, it shocks me. Today, I UNDERSTAND IT! Moreover, in the last year, I've appeared in court (unsupervised), argued motions that I drafted, communicated with clients and opposing counsel, and have been published. HOW COOL?! Hopefully the excitement of learning and doing doesn't wear off.

Lately, I've been attending a lot of Status Conferences. I've also been making amazing breakfasts. Got me thinking about Further (AVOCADO) Stat-TOAST Conference...

Super simple, very satisfying, and healthy if you use good bread. Check it out:

What you'll need:
- 1/2 ripe avocado
- olive oil
- slice of your favorite toast
- brown or yellow mustard (I'm sure dijon tastes great too)
- red pepper flakes
- pomegranate seeds (optional)
- salt

How you make it:

Toast your bread, spread a thin layer of mustard, and spread your avocado on top. You can either do slices like I did in the photos, or mash it up and spread the avocado more evenly. I change it up depending on my mood/level of desired effort. Drizzle with olive oil, sprinkle salt and red pepper flakes to taste, and drop on a few pomegranate seeds. Then EAT EAT EAT!

All of the toppings are optional, but I think they really add a nice touch. The mustard is my little secret--I seriously love avocado and mustard together!

Split Subpoena Soup with Ham

2015-01-31T10:50:00.002-05:00

Hello, hello! Happy 2015!

2015 is off to a running start. Life has been crazy, but in the best type of ways. I've been officially sworn in as a lawyer, received a bar number, and I signed my first court document a few days ago!!!! I guess I am a REAL lawyer. I'm still in shock. I'm not sure how I got here, but THANK YOU UNIVERSE! Everything that I worked for, planned for, prayed for, is becoming reality.

The working world is HARD, and no one ever tells you that. What the heck?! When people said, "working is better than school because you get your nights and weekends free of stress," they lied. I don't know about everyone else, but I have definitely been taking my work home with me. Pshh free weekends. I wish!

Don't get me wrong though -- it's easy to complain about it (so I do), but (at least for now) I actually really enjoy this busy-crazy-hectic-in-over-my-head world that I'm living in. I like the uphill climb of learning EVERYTHING. In its own twisted way, it's exciting.

If your year has started off as busy as mine, you've probably been unable to cook for yourself. It's a shame really, because I find cooking therapeutic and so enjoyable. I just don't seem to have the time for it, nor the energy to wash dishes after. That's why the crockpot was invented!

Nothing says RELAX like a bowl of soup. One of my favorite soups is Split Pea Soup. That makes crockpot split pea soup absolutely perfect. Comforting, relaxing, easy, and delicious. Even better is you can now buy crockpot liners, so clean up is literally a breeze. Throw away your liner and you're done! Poof, magic!

I warn you, I made a slight mistake and forgot to add the 4 cups of water to my recipe so my peas turned a brown hue Still delicious when I mixed in the water later, but definitely not as pretty as it should be. Just ignore that, please. I was a little out of it when I was putting it all together. Thank you!

What you'll need:

- 1lb dried peas, rinsed
- 7oz ham, diced (can add more of less according to preference)
- 4 cups chicken stock
- 4 cups water
- 3 sprigs of fresh thyme
- 2-3 large carrots, diced
- 3 stalks of celery, diced
- 1 onion, diced
- 1 shallot, diced (optional)
- salt and pepper to taste

How you make it:

Dice everything up, throw it into the crockpot, and set it for 6 hours! Then come home to deliciousness.

EggNOT GUILTY Melt-Away Christmas Cookies

2014-12-24T14:50:00.002-05:00

Happy Holidays and Happy New Year! 2014 was a whirlwind -- lots of ups, a lot of downs, and now it's over. It amazes me how quickly years come and go. I remember last New Years like it was yesterday -- I was in Philadelphia, FREEZING, with absolutely no idea about what lay in store for me in the coming months. Wait a second... that sounds like my life right now (only slightly warmer)! On the plus side, I think things are a little clearer? Maybe? Hopefully. Yes, let's say "hopefully." Oh life, you have a way of constantly surprising us. Can't wait to see what 2015 has in store! I'm ready for it.

So about these cookies -- they are good. I won't say they are mind-blowing or out-of-this-world, but they are perfectly Christmas-y and very delicious. It's about finding the best of both worlds (festive and tasty) and these cookies accomplish that beautifully! Oh, and did I mention they are SUPER easy? Yeah, that's what sold me. Enjoy, and Happy Holidays from my kitchen to yours :)

What you'll need:

- 1 3/4 cups flour

- 1/2 cup cornstarch

- 1/4 tsp salt

- 1/4 cup powdered sugar

- 1 cup butter, room temperature

- 1/4 cup eggnot

- 1 cup powdered sugar (for rolling the cookies)

How you make it:

Mix the flour, cornstarch, and salt together in a medium bowl. Set aside. Using an electric mixer, cream together the butter and sugar. Add in the eggnog. Then, gradually add the flour mixture and combine until everything is nicely incorporated. Lastly, refrigerate the dough for at least an hour, but preferably overnight.

When ready to bake, preheat the over to 350 degrees. Roll the dough into 1-inch balls, and place approximately 1 inch apart on cookie sheets. Back for 12-14 minutes, until nicely golden brown. Allow the cookies to cool for about 5 minutes, and then roll the cookies in the powdered sugar.

The End! Enjoy!

Prob-APPLE Cause CRUMB MUFFINS

2014-11-18T01:46:00.000-05:00

What you need for the…

CRUMB TOPPING:

1/3 cup light or dark brown sugar

1 Tbsp granulated sugar

1 tsp ground cinnamon

1/4 cup unsalted butter, melted

2/3 cup all-purpose flour

MUFFINS:

1/2 cup unsalted butter, room temperature

1/2 cup light sugar

1/4 cup sugar

2 large eggs

1/2 cup yogurt

2 tps vanilla extract

1 3/4 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/4 cup milk

1 1/2 cups peeled, chopped apple (approx. 2 small apples)

Glaze:

1 cup powdered sugar

3 Tbsp milk

1/2 tsp vanilla extract

How you make the…

CRUMB TOPPING:

In a medium bowl, combine the white and brown sugars, the cinnamon, and the melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Now, preheat oven to 425F degrees. Spray or line a muffin tin with nonstick spray.

MUFFINS:

Make the muffins: In a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy. Next, add in the brown and white sugars and beat on high until creamed. Scrape down the sides and bottom of the bowl as needed.

Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Don’t forget to scape down the sides!

In a bowl, mix together the remaining ingredients. Then pour the dry ingredients into the wet ingredients and slowly mix. Add the milk, whisking until combined and little lumps remain. Lastly, fold in the apples with a wooden spoon or rubber spatula.

Spoon the muffin batter evenly between all of the muffin tins, making sure to fill the muffin tins until they are full. Go all the way up to the top!

GLAZE:

Mix all of the ingredients together.

ASSEMBLY:

Now, crumble the topping with your hands to make some big chunks, and press it into the top of the muffins.

Bake for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees and bake for an extra 15-17 minutes. You want them to be nice and golden brown.

When done, drizzle the glaze over warm muffins and enjoy! Nom nom nom!

Rules Against for Perfect-and-chewy-ties Cookies

2014-09-23T00:20:00.002-04:00

Okay, so I know that I promised this post a long time ago, and completely failed to deliver, but here it is now! Trust me on this, better late than never when it comes to these cookies. I have developed a few tricks/rules that deliver the best, chewiest, perfectly soft, and beautifully shaped cookies, nearly every time. A few rules and some patience. That's all. Follow them and you won't regret it!

Note: While the recipe below is for chocolate chip cookies, I use these rules for almost every batch of cookies that I bake.

P.S. You should make these chocolate chip cookies. Really. I mean it. Dare I say, the BEST CHOCOLATE CHIP COOKIE THAT I HAVE EVER EATEN?! I dare. They really are.

Rule 1: Use a paddle attachment. It seems silly, but I've noticed that using the paddle attachment (rather than using the whisk attachment) makes for softer cookies. I don't know how, but it does, so I don't question it.

Rule 2: Corn Starch. Sounds crazy, right?! That's what I thought the first time that I saw a recipe that called for corn starch. I quickly realized, however, cornstarch is the gateway to cookie heaven. Add 2 tsp of cornstarch and your cookies will keep a nice shape, have perfectly crispy outer edges, and still be delicately soft inside. It works. Just believe.

Rule 3: ALWAYS ALWAYS ALWAYS use high quality chocolate chips. It makes allllllll the difference in the world. People will notice, I promise. I switched from tollhouse and store brand chocolate chips to Ghirardelli and the crowds went wild. The cookies are simply better. There's no debating it.

Rule 4: Mix chocolates. I think adding two different types of chocolate chips to a cookie keeps things interesting and makes every bite a little different. It keeps the taste buds guessing and your cookie far from monotone. I love adding a little bittersweet too, just to cut back the overall sweetness of the cookie. Makes for a more sophisticated cookie.

Rule 5: FREEZE THE DOUGH. If you're going to follow only one rule, THIS IS THE RULE TO FOLLOW. The technique takes a little time and patience, but it is well worth the efforts. First, you have to make the dough, then refrigerate it until it's not ridiculously sticky (maybe an hour or two), and then, you have to make golfball-sized cookie balls. Place the balls on a cookie sheet and stick them in the freezer. After 2 hours, you can bake. Freezing the dough into round balls, and then baking them creates the perfect shape with just the right amount of thickness. The cookies won't spread everywhere. They just turn into perfect little mounds of deliciousness.

Note: I usually don't bake right away, but rather stash ziplock bag fulls of cookie balls in my freezer for later use. I like to keep them on hand for whenever I get a random cookie craving or need a last minute potluck contribution.

Now the recipe that will change your life...

What you'll need:

- 3/4 cup unsalted butter, softened

- 3/4 cup brown sugar

- 1/4 cup white sugar

- 1 egg

- 2 tsp vanilla extract

- 2 cups flour

- 2 tsp cornstarch

- 1 tsp baking soda

- 1/2 tsp salt

- 1 1/2 cups chocolate chips (I used 1/2 cup bittersweet & 1 cup semi-sweet)

How you make it:

In the bowl of a stand mixer, using a paddle attachment, cream together butter and the white and brown sugars until fluffy and light in color. Then, add the egg and vanilla. Mix well.

Next, mix in the flour, cornstarch, baking soda and salt. Lastly, stir in the chocolate chips.

Place the dough in the fridge to firm up, approximately an hour. When firm, shape the dough into golf-ball sized cookies and place on a lined baking sheet. Freeze the balls for at least 2 hours, or for weeks.

When ready, bake the frozen dough at 350 degrees for approximately 10-12 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than twelve minutes.)

Let the cookies cool for 5 minutes, and then remove them from the baking sheet and let them cool completely. Enjoy your treats! Try not to eat them all.

Employment & LabORANGE WALNUT & CRANBERRY GRANOLA Law

2014-06-07T13:08:00.000-04:00

Hiiiiiiiii!

This is my first post since officially moving back to Los Angeles! It's strange and exciting to be back here. Don't get me wrong, I absolutely love it, but I'm HERE. Actually HERE. I haven't actually lived in LA since high school. That's like...umm...7 years ago. When I was 18. It's just weird.

BUT, I'm excited! Life is coming together for the most part. I've moved into an amazing apartment (that I probably can't afford), have my family close by (next door, no joke), and get to hang out with my best friend (Baileyboo, duh). Oh, and I'm studying for that little thing called the Bar Exam. Life could be worse (aka, will be worse in July). For now, I'm just taking it all in.

During an early morning walk with my roommate, Bailey, I spotted some oranges...

so I picked them...

and then zested them...

which was then baked...

and turned into the yummiest granola!

This recipe is simply wonderful! I have already made 2 batches of it...in less than a week. And I haven't shared. Whoops. (I'm going to use the Bar as an excuse to stuff my face with any- and everything. Don't judge me.)

It's super simple, really fresh, and makes a sad-study-zone-apartment smell INCREDIBLE. Check it out!

What you'll need:

- 1 cup dried cranberries
- 1 cup chopped walnuts
- 1/3 cup brown sugar
- 3 tbsp butter, melted
- 2 cups oats (DO NOT USE QUICK OATS)
- 1.5 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla
- zest from 3 small oranges (I like a strong orange flavor. Add less for a more subtle flavor)
- 1/3 cup orange juice

How you make it:

Preheat you oven to 350 degrees. In a large bowl, mix together the butter, brown sugar, orange juice, vanilla, orange zest, cinnamon, and salt. Add in the oats and chopped walnuts and stir.

Now, spread the mixture on a lined baking sheets. Make sure to spread it out as much as possible -- a thick layer won't bake well. I suggest using a cookie sheet with a rims so that you don't have granola all over the bottom of your oven. Bake for 10 minutes.

Allow the granola to cool completely, then transfer it to a large bowl. Add in the cranberries and mix. DONE! Enjoy by the handfuls, with yogurt and fruit, or with milk. Store in an air tight container for freshness.

Legal Term: http://www.sba.gov/content/employment-labor-law

Classic VanilLAW Cake with Raspberry Filling and Milk Chocolate Frosting

2014-04-17T13:46:00.002-04:00

TODAY IS THE LAST DAY OF LAW SCHOOL. Insane. Three years come to an end today. I don't know what to do with myself...

So, I baked a cake. This cake is celebrating two things -- Meagan's Birthday and the end of our law school lives. HAPPY BIRTHDAY MEAGS!

The cake is on the denser side. It's good, but it almost resembles pound cake. The real money is the FROSTING. Honestly, this might be the best frosting to have ever touched my lips. I ate spoonfuls of it when I was done frosting the cake...I never do that.

What you'll need for...

The Cake:
- 4 cups flour
- 2 tbsp baking powder
- 2 cups sugar
- 2 tsp salt
- 1 cup butter, melted
- 2 cup milk
- 2 tsp vanilla
- 4 eggs

The Filling:
- 1-2 cups raspberries (fresh or frozen)

The Frosting:
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 3 tbsp milk
- 1 tsp vanilla

How you make...

The Cake:

Preheat your oven to 350 degrees. Grease two 8-inch pans (I used Pam spray).

Then mix together the flour, sugar, baking powder and salt. Add in the butter, milk, eggs, and vanilla. Using a hand mixer, beat everything together until well incorporated.

Pour the batter into the prepared pans, trying to make them as equal as possible. Place them in the oven and bake for 30-33 minutes. They cakes should be a light golden brown and a toothpick should come out cleanly. Allow the cakes to cool in their pans for 15 minutes, and then transfer to a wire rack (or a plate.

The Frosting:

Using either a hand mixer or a Kitchen Aid, cream the butter on medium for 4 minutes. Add in the powdered sugar and cocoa powder, then mix on low for a minutes. Next, add in the milk and vanilla extract. Again, mix on medium until mostly incorporated. Then, turn up the mixer on high and let it mix for 4-5 minutes until the frosting is fluffy and has a lighter chocolate color.

The Assembly:

Alright, this is the fun (messy/scary) part. Trim your cake tops so that they are flat and will lay nicely on top of on another. Place you first layer down. I like to place the "bottom" of the individual cakes face up (this provides you a smoother top surface). Spread about 1/3 of the frosting across the top of the bottom layer. Then, sprinkle the raspberries over the frosting. Place the next cake layer on top of that (again, "bottom" up) and put the remainder of the frosting on the top and sides of the cake.

AND YOU'RE DONE! Let the cake sit for 1-1.5 hours before serving. YUMMMM

It looked so good, I couldn't wait for the birthday party -- I made mini cake sandwiches from the cake trimmings. SO GOOD! YUMMMMM

Pis-STATUTE-io and Cranberry Lemon Shortbread Cookies

2014-04-09T14:35:00.008-04:00

Law school classes end in 8 days. Then only a few papers stand in my way of graduation. How did this happen? It feels like just a few months ago, I met my friends for the first time during our ID photos (week 1 superstars); just last week, I was working in San Francisco; and just yesterday, I was having fish-filet taste-tests. It has been a crazy three years. I'm not sure how I survived it without serious mental scarring. Seriously.

Thank you blog for giving me a excuse to "taste-test" cookies whenever I am stressed.

I really want to get into a "look back" post, but I'll save that for my next entry. Right now, I'm on the final stretch and it's time to full out sprint. ALMOST THERE!

What you'll need:
- 1 cup unsalted butter, room temperature
- 1/2 cup toasted pistachios, shucked and chopped
- 1/2 cup dried cranberries, finely chopped
- juice of half a lemon
- lemon zest from one lemon
- 2 1/4 cups flour
- 3/4 suger

How you make it:

Don't turn on the oven. Lately, I am obsessed with freezing my cookie dough before baking. It really does result in a better cookie -- they're softer (yet crispy), they're thicker, and they're so much better looking.

Start by mixing the butter, sugar, and zest until white and fluffy. Then mix in the juice. Slowly add in the flour at low speed until dough forms. Fold in the cranberries and pistachios.

Then, in wax paper, roll the dough into a 2 inch thick log. Once you have a neat roll, place it in the freezer for at least 30 minutes. (I left it in overnight)

When you're ready to bake, preheat your over to 350 degrees. Let the cookie dough log sit at room temperature for 5 minutes. Then, roll the cookie dough log in white sugar. I decided to get a little fancy and rolled the log in turbinado sugar, which adds a "glittery" look. (but that is completely unnecessary and regular sugar is both easier and just as nice.)

Now slice the roll into 1/2-inch rounds. Place on a cookie sheet and bake for 12-18 minutes, rotating at the 9 minute mark. When the cookies are lightly brown, they're done! DO NOT TRY TO REMOVE THE COOKIES RIGHT AWAY! Let them cool for at least 10 minutes, or else they will stick and crumble.

Ta-da! You have delicious cookies now. ENJOY!

Search and CAESAR Salad with Cornbread Croutons

2014-02-14T10:40:00.001-05:00

You have been SEARCHING for this recipe, and now you have found it! SEIZE it and don't let it go until you're done!

After all of the sugary sweets, I thought it would be nice to lighten things up a little. Honestly, if you cut out the cheese, this is a pretty healthy recipe (but cheese can't hurt that much...right?).

Well, this recipe would make my momma proud. She LOVES a classic caesar salad dressing, anchovies and all. Everyone needs to trust me though -- this DOES NOT taste fishy! I swear by it. Cooking with anchovies sounds strange and scary, but they really just have a nutty flavor when you mix them into things. It's delicious and simple, and will leave people wondering, "hmm...what is that little extra flavor that has me coming back for more and more?" Step outside your comfort zone and try it -- you'll be pleasantly surprised.

I put a little twist on the classic caesar by adding cornbread croutons. They are slightly sweet, a nice texture addition, and just look darn pretty. I'm a big fan of how this worked out!

What you'll need for the...

Croutons:

- Cornbread -- you can either make it from scratch, from a box, or buy it already made from the market

Dressing:

- 4-5 anchovy filets
- 1 large garlic clove
- juice of 1 lemon
- 1 egg yolk
- 1 tsp salt
- 1 tbsp pepper (I love pepper, but not everyone is such a fan. Add as much as you wish)
- 2 tbsp dijon mustard
- 1/2 cup olive oil

Salad:

- 1-2 heads of romaine lettuce
- shaved parmesan cheese
- 1 chicken breast (optional)

How you make the...

Croutons:

Make, buy, etc. the cornbread according to the recipe directions. Allow to cool completely. Now, slice the bread into crouton-sized pieces. Spread the chunks on a cookie sheet and bake at 250 degrees for 40 minutes. Then, place on the top shelf and turn on the broil. MAKE SURE TO WATCH THE CROUTONS! They will burn VERY quickly. 1-2 minutes MAX on broil. Remove and allow to cool completely before using.

Dressing:

Super easy. Place all of the dressing ingredients into a food processor and pulse until there are no more chunks. Now taste it to make sure it's how you want it! If it's not how you want it, then add more salt/pepper/olive oil/mustard/or whatever you feel is missing. Refrigerate and use within 3 days!

Salad:

Cook the optional chicken breast fully, seasoning with some olive oil and salt. Allow to rest for 1-2 minutes once fully cooked. Then, slice it into bite-sized pieces. Now, chop up the lettuce and place in it in a large bowl. Sprinkle with desired amount of parmesan, croutons, and chicken. Add dressing, mix, and DIVE IN! Yummy!

Legal Term: Search and Seizure

DEPRAVED HEART-stamped Sugar Cookies

2014-02-13T12:20:00.000-05:00

Happy (early) Valentine's Day!

Check out these sugar cookies. They aren't the most incredible things in the world -- just simple, soft sugar cookies. BUT, they are homemade and have a heart stamp in the middle! I think that's pretty cool/impressive. Did I really make these? Awesomeee

What you'll need:

- 3 cups flour
- 2 tsp baking powder
- 1 cup sugar
- 1 cup butter, cold & cut into chunks
- 1 large egg
- 1 tsp vanilla extract
- 1.5 tsp liquid red food coloring

How you make it:

In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla extract. In a separate bowl mix together the flour and baking powder. Now slowly add the dry ingredients to the butter and sugar mixture.

Once dough comes together, remove 2/3 of it and set it aside. Stir in the red food coloring into the remaining 1/3 of the dough, until the color is mixed throughout.

Roll the red dough out so that it is 1-2 inches. Cut out heart shapes and then stack them together.

Now, roll the remaining uncolored dough out so that it is 1 inch thick. Wrap the stacked hearts with the uncolored dough and slightly press together. Wrap the roll in plastic wrap. Lightly roll the entire thing along your countertop, then place it in the refrigerator for an hour (overnight would be best). You can also freeze the dough at this point (that's what I did).

When you're ready to bake, first let the dough come to room temperature (aka defrost). Then preheat your over to 350 degrees. Either line a baking sheet with foil or parchment paper, or lightly grease it using non-stick cooking spray. Slice the cookie roll into 1/2 inch cookie rounds and place them on the prepared baking sheet. Bake for 8-10 minutes or until the cookies are very VERY lightly golden on the bottom. Remove them form the over and allow them to cook completely before removing them.

Viola! Heart-stamped sugar cookies. Perfect for Valentine's Day :)

Legal Term: Depraved Heart Murder

DOUBLEtree JEOPARDY Chocolate Chip Cookies

2014-02-05T22:14:00.000-05:00

I won't lie, lately my baking/cooking concoctions have been lackluster. I seemed to have lost my baking-mojo for a while. These cookies (and the previous post for French Macarons), however, make me think that I'M BACK in full force. Try these absurdly amazing little gems. They take some extra work, but I am not over exaggerating when I say THEY ARE THE BEST COOKIES THAT I HAVE EVER MADE! Seriously. Try them!

Also, below is a rambling post. If you want to skip the story and head straight to the recipe, I don't blame you. I just needed an outlet for what I have been bottling up. If you skip it all, just know that cookies make everything better. Enjoy!

Ramble-Babble:

Life is funny. Today, I had to turn down an absolutely AMAZING job opportunity. It was my dream job. It was perfect. It was in the city I wanted to be in, working with people I really liked, doing work that I'm extremely passionate about; but (BIG BUT), I need to go home and be with my family right now.

Cruel. Why tease me like this? Why set me up for this? Why put me in this difficult position?!

I like to believe that everything happens for a reason. (Right?) Sometimes, you can't see the reasons right away, but you just have to stay positive and know that, later down the road, you will look back and understand it all. Sometimes, we fall so that we learn to pick ourselves up (yes, I just quoted Batman).

We can struggle with the decisions that we have to make regarding the future and we can question the choices that we have made in the past; BUT we just need to push forward and not look back. Everything happens for a reason. We are meant to experience and feel certain things. Learn from them, and try again. Head up.

Lots of decisions/situations can make you sad. There's nothing wrong with that, as long as you remember things will get better. So, EAT A COOKIE and keep trucking.

There is really nothing that can make a person feel better than a warm, gooey, chocolate chip cookie. YUMMM! Can you think of anything more comforting in your time of need?! I think not. Nom Nom Nom coooooookiessss (Yes, I just quoted Sesame Street.)

The Inspiration:

These cookies are Philadelphia inspired. Over the last year or so, I have developed a love for the city, its food, and the Flyers (please make playoffs). If you have never been, GO! It's honestly an amazing place, and I'm happy to have gotten to experience it. It has a bad reputation, but once you give it an honest try, I think you'll fall in love with it as I did. (It only took 4 days for me to make my LA-diehard little sister a Philly fan. Miracles do happen.)

Back to the cookies, though. At some point, a friend told me about the Philadelphia Doubletree Hotel's chocolate chip cookies. They are so good that you can even buy them online.

My sister and I LOVE cookies, so we had to try one. Even in the 19 degree weather, they made us happy and warm inside. Just what a cookie should do.

These cookies are PERFECT. Crunchy, yet gooey. Nutty, yet perfectly chocolatey. Not too thin, but not too thick. All with a slight hint of oatmeal cookie lingering in the background. Just perfect. Really. I can't describe it, you just have to experience it for yourself.

Since you all can't go to the Doubletree Hotel (or want to spend $25 on an online cookie order), I have a copycat recipe for you. I AM BEGGING YOU TO TRY IT!

[I think this version might even be better than the one we bought. No joke.]

The Recipe:

What you'll need:

- 1 cup chopped walnuts
- 1/2 cup rolled oats
- 3 cups semi-sweet chocolate chips (use the good stuff!)
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 1/4 cups flour
- 2 large eggs
- 1/2 tsp lemon juice
- 2 tsp vanilla extract
- 1 cup unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup white sugar

How you make it:

Here's a twist -- DO NOT PREHEAT YOUR OVEN! I don't think that I have ever NOT started a recipe with "Preheat your oven to...;" so this is a first. The reason? You have to refrigerate the dough before baking. Preheating will come hours later, don't you worry.

So, the first step -- start by pulsating the oats in a food processor until the oats are semi-fine. Then set them aside.

Then, in a large bowl, use a hand mixer to combine the butter, brown & white sugar, vanilla, and lemon juice. Once the ingredients are creamed together, add in one egg at a time, until smooth. Now put the hand mixer away. I know you don't want to, but trust me, it makes a difference if you do the rest of this by hand using a spatula. DO IT! WALK AWAY FROM THE HAND MIXER.

Ok, great! Now in a small bowl mix together the oats, flour, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix it all together. Try not to over-mix, but make sure to get it all well-incorporated. Confused? Yeah, just play it by ear. I'm sure you'll be just fine. Go ahead and throw in the chocolate chips and walnuts and mix again.

Now, you have options. You can either (1) refrigerate the cookie dough bowl for 2-3 hrs as is; (2) you can line a baking sheet, drop large cookie scoops on it and then refrigerate for 2-3hrs that way; or (3) you can drop cookie scoops on a baking sheets and freeze them (once frozen you can put them in a ziplock and keep it for later, as desired, use). Then, bake the cookies for 13-14 mins at 350 degrees. [I really think that's the perfect amount of time for my oven, but every oven is different.]

Here's what I did with my cookie dough. Its a rather long process, but I think it really does result in better cookies.

I popped the cookie bowl in the fridge overnight. The next day, I placed golf-ball sized pieces of cookie-dough on a lined cookie sheet and placed it in the freezer. After 3 hours, I baked some of the cookies at 350 degrees for 13 minutes, checking on them after 10 minutes. The rest of the cookies, I placed in a ziplock and kept them in my freezer for later, as desired, use.

Most people will recommend you allow the cookies to cool completely (and you should if you plan on feeding these cookies to other people), but (1) I am not nearly that patient, (2) I planned on eating all of these cookies, and (3) there is absolutely nothing on the face of this earth that is more amazing than a warm chocolate chip cookie (even it its a crumbly-sticking-to-the-cookiesheet-kinda-mess). No one is watching. Go on and dive in, there's no time for shame at this point.

The perfect thing that will make anyone forget about life's troubles and just be overcome with pure bliss. Enjoy, my friends. Enjoy.

LEGAL TERM: Double Jeopardy

TiramiSUE YOU French Macarons

2014-01-29T19:35:00.004-05:00

Sometimes you need a challenge. There are few things better than coming out victorious, when you have high doubts of success. Today, our challenge was French Macarons -- 1 "o," these are not the delicious coconutty macaroons you normally think of. These are the $2/piece fancy macrons that come in amazingly delicious flavors.

These macarons are the best of two worlds -- tiramisu and macaron. It's scary, and they were time consuming, but sometimes you need that challenge. Makes us a little better. Makes me a lot happier.

Special thanks to Emily Gomes and Katie Baranek for all the help!

What you'll need for...

the cookie:

- 1 1/2 cups powdered sugar

- 2/3 cup almond flour

- 1 tsp instant espresso powder

- 3 egg whites, room temperature

- 1 tsp vanilla extract

- 1/3 cup granulated sugar

the filing:

- 3/4 cup mascarpone cheese

- 6 tbsp butter, softened

- 1/2 tsp vanilla extract

- 1/2 cup powdered sugar

- cocoa powder for dusting

How you make it:

Start by lining two cookies sheet with parchment paper or foil.

Next, combine the powdered sugar, almond flour and espresso powder in a food processor. Pulse until you have a fine powder.

In an electric mixer, beat the egg whites at medium speed until foamy. Then add in the vanilla and white sugar. Beat for another 2-3 minutes at high speed, until stiff shiny peaks form. Sift the almond flour/powder sugar mixture and discard any large pieces. Then add half to the egg mixture. Stir the mixture with a spatula until combined (about 12 strokes). Then add in the remaining flour mixture and mix for another 15 strokes. Make sure not to over-mix!

Now you will be pipping the mixture to make the cookie halves! Start by attaching a 1/2 inch plain tip to piping bag, scoop the batter into bag pipe, and create 1-inch circles onto the prepared cookie sheets.

When you've finished pipping all of the mixture, tap cookies sheet on a flat surface to get rid of any air bubbles. Then set the cookies aside and let the macarons rest uncovered. Wait until the tops harden slightly. This typically takes about 30 minutes, depending on humidity. You want the batter to not stick when you touch it.

Now, preheat your oven to 350 degrees. Place the cookies sheets on the center rack of the oven and bake for 7 minutes. After 7 minutes, rotate the cookie sheet and bake for another 6 minutes (or until golden). Once done, let the cookies cool completely. THIS IS A MUST!

While the cookies cool, make the filling. Start by beating the mascarpone cheese at medium speed for about 1 minute or until smooth. Then add in the butter and vanilla extract. Beat everything for another minute or until well blended. Next, gradually add a 1/2 cup powdered sugar, beating for another minute until thick or spreadable.

When everything is nice and cool, match the same size cookies. Pipe or spread the filling on the flat side of one of the cookies. Top it off with the cookie match, sprinkle with a little cocoa, and VIOLA! You're done!

MERRY-time and Admiralty Law CHRISTMAS COOKIES!

2013-12-09T22:15:00.006-05:00

Wow, I can't believe it has been MONTHS since I last posted. It's finals again though, so that means de-stressing is a must, which means BLOG UPDATE!

Christmas means delicious food and ridiculous amounts of cookies! If you're looking for a cookie that holds up well (and you can mail to friends and family), then this is the cookie for you!

Candy Cane Chocolate Biscotti! YUMM

Enjoy these MERRY-time Cookies!

What you'll need:

- 2 cups flour (plus extra for dusting)

- 1/2 cup unsweetened cocoa powder

- 2 tbsp instant espresso powder

- 3/4 tsp baking soda

- 1/4 tsp baking powder

- 1 tsp salt

- 6 tbsp butter, room temperature

- 1 cup sugar

- 2 large eggs

- 1 tsp vanilla extract

- 1 cup white chocolate chips

- 12 candy canes, crushed

How you make it:

Start by preheating your oven to 350 degrees. Line a baking sheet with foil or parchment paper and set aside.

In a large bowl, mix together the flour, espresso powder, baking soda, baking powder, and salt.

Then, in a stand mixer, beat the butter and sugar together until creamy. Scrape down the sides of the bowl and add in the eggs and vanilla. Now, you may want to switch to a paddle attachment. (I didn't because I don't have one -- it's okay, just be gentle with your mixer.) Slowly add in the dry ingredients until the dough is formed.

Sprinkle your surface with some extra flour and divide the dough into two parts. The dough may be very sticky! Make sure to take off your rings beforehand! Roll each portion into a log, and then place them on the baking sheet. Flatten the logs.

Bake the logs for 25 minutes. The logs will spread and crack -- it's okay! Remove the baking sheet from the oven, place the wire rack and allow to cool completely.

Once cool, cut the logs into slices about 1/2 to 3/4 inch thick. Lay the slices on baking sheet and bake for an additional 10 minutes. Then let the biscotti cool completely.

Melt the chocolate chips in a microwave safe bowl. Dip the cooled biscotti into the melted chocolate and then into the crushed candy cans. Allow to set, and then FEAST!

HAPPY HOLIDAYS!!

This is what it looked like when I packaged them to mail!

What is Maritime??

NEXT OF PumpKIN Cinnamon Rolls with Pumpkin Cream Cheese Frosting

2013-09-17T15:13:00.001-04:00

Not going to lie, I impressed myself this time. Being completely upfront and honest, though -- this recipe took a few hours, a lot of patience, and isn't friendly on the waistline. It's worth it though! I think this might be what heaven tastes like. Seriously. SO GO FOR IT!

I figured, if my kitchen is already messy, I should experiment a little. So, I made a few variations on this recipe. I made two types of cinnamon rolls (pumpkin and regular), and three types of toppings (vanilla icing glaze, cream cheese frosting, and pumpkin frosting).

My favorite combo was the plain and simple regular cinnamon roll with icing glaze. My boyfriend loved the regular cinnamon roll with cream cheese frosting, and my friend went all out with a pumpkin cinnamon roll with pumpkin cream cheese. Ummm, all delicious combinations! I'm sad we ate all of them so quickly. Indulging in a pumpkin roll with cream cheese frosting sounds amazing right now.

Pumpkin Cinnamon Rolls

What you'll need for....

the DOUGH:

- 4 tbsp salted butter, melted
- 1/4 cup white sugar, plus 1 tbsp white sugar (for yeast)
- 1/2 tsp salt
- 2 cups canned (unsweetened) pumpkin puree
- 1 large egg
- 1/2 cup lukewarm water (105 – 110 degrees F)
- 1 packet active dry yeast
- 3 3/4 cups flour, plus extra- as needed cooking spray

the FILLING:

- 4 tbsp butter, at room temperature
- 2/3 cup brown sugar
- 1/2 cup white sugar
- 3 1/2 tbsp ground cinnamon
- 1/4 tsp ground clove
- 1 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 teaspoon salt

How you make...
the PUMPKIN CINNAMON ROLLS:

Start by spraying a non-reactive bowl with nonstick spray, and setting it aside. Next, line a 13x9x2-inch baking pan with parchment paper.

Then, in a small bowl, whisk together warm water, yeast and the 1 tablespoon of sugar. Let sit for 5 minutes until the yeast is frothy and active.

In a stand mixer, whisk together the butter, remaining sugar, pumpkin, and egg until well combined. Change the attachment, and now use a dough hook. Add in the flour and yeast mixture. Stir until the ingredients have incorporated into a dough. After the dough has formed, continue to knead on medium speed for 5 minutes. The desired consistency of the dough should be soft and just slightly sticky. You can add more flour as necessary throughout the kneading process until you have the right consistency.

Next, form the dough into a ball and transfer it to an oiled bowl. Toss dough around in the bowl to coat all sides lightly with the oil, cover with oiled plastic wrap and a kitchen towel, place in a warm, draft-free spot, and let the dough rise until nearly doubled (about 1.5 hours).

After it has nearly doubled, roll the dough into a 16x10-inch rectangle on a large, lightly floured piece of parchment or waxed paper (I just used a clean counter). While rolling out the dough, make sure it’s not sticking to the surface. You can lift the dough and sprinkle flour underneath it, if needed.

Then, spread a thin layer of butter over the dough, leaving a 1/2-inch border on all sides. In a small bowl, whisk together the filling ingredients. Sprinkle this filling evenly over the butter. I am a fan of lots of filling, so I sprinkled extra spices and sugar over the top at the end.

Now, roll the dough into a tight spiral by rolling from the long edge (you will have a longer, but less thick spiral in the end). Next, slice the dough roll into 12 even pieces and arrange in the prepared baking dish cut-side up. Cover the pan with oiled plastic wrap and a kitchen towel and let the rolls rise for 30 minutes in a warm, draft-free area. They’ll get puffy and smash into each other as they rise. It's BEAUTIFUL! Preheat oven to 350 degrees F.

Remove the towel and plastic wrap. Bake until tops and edges are golden and rolls are cooked through (about 30 to 35 minutes). Remove the pan from the oven and let it cool. If you put cream cheese frosting on now, it will just melt.

Cinnamon Rolls

What you'll need for...

the DOUGH:
- 1/2 oz package yeast
- 1 tbsp sugar
- 1/2 cup warm water
- 1/2 cup hot milk (I didn't have any regular milk, so I used chocolate milk)
- 1/4 cup sugar
- 1/3 cup butter
- 1 egg
- 3 1/2 cups flour

the FILLING:
- 1/2 melted butter, plus more for pan
- 3/4 cup sugar
- 2 tbsp cinnamon
- 1 cup raisins or nuts or chocolate chips (optional)

How you make the...

the CINNAMON ROLLS

First, butter a baking pan. Set aside. Then, start by dissolving the yeast, tablespoon of sugar, and warm water in a small bowl. Set aside. Using a stand mixer, mix the milk, sugar, salt, and melted butter. Mix well and then add in the egg. Add in 2 cups of flour, mix well, and then change the attachment to a dough hook. Mis in the rest of the flour until the dough holds together. Continue to knead the dough for 5-10 minutes on medium. Place into a well-greased bowl, cover, and let rise for 1.5 hrs.

When the dough has doubled, roll it out on a floured surface into a 15x9in rectangle. Spread melted butter over the dough, sprinkle the filling ingredients, and roll up the dough (roll starting on the longer edge -- you're roll will be longer, rather than thicker). Cut into 12 even slices, and place in the prepared baking pan. Cover the pan and let the rolls rise (about 1 hours). Then bake for 30 mins at 350 degrees.

When done, let the cinnamon rolls slightly cool and then spread on the topping. I liked to add the icing glaze (recipe below) while the rolls were still hot so that the sticky goodness would seep into the rolls...and then I added cream cheese frosting on top. OH MY GOODNESS.

Toppings

What you'll need for...

the ICING GLAZE:
- 4 tbsp butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 4 tbsp hot water

the CREAM CHEESE FROSTING
- 6oz regular cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt

the PUMPKIN CREAM CHEESE FROSTING
- Cream Cheese Frosting (see above)
- 2 tbsp pumpkin pie spice mix
- 4 oz pumpkin cream cheese (or 1/2 cup pumpkin pie filling)

How you make it...

the ICING GLAZE:Mix the butter, powdered sugar, and vanilla. Add the hot water one tablespoon at a time until you reach the desired consistency.

the CREAM CHEESE FROSTING:
Mix all of the ingredients together.

the PUMPKIN CREAM CHEESE FROSTING:
Make the CREAM CHEESE FROSTING and then add in the extra ingredients. Mix together.

Cake BATTERY Rice Crispies Treats

2013-09-12T16:23:00.002-04:00

Hello blog, it has been TOO long! I'm back in Williamsburg and I'm back to making deliciousness. William and Mary -- prepare yourselves.

As I begin my final year, I can't help but think about my first. Oh Crim Law, you're still inspiring me. So folks, I give you Cake BATTERY Rice Crispies Treats! OMG, SO GOOD!! If you like funfetti cake (who doesn't?!) and rice crispy treats (umm...DUHHH) then you're about to be in heaven. Check it out!

I wanted a more cake-y taste, and I love the look of sprinkles, so this recipe is heavy on both.

What you'll need:
- 1/2 stick of butter
- 6 cups of rice krispie cereal
- 1 bag of marshmallows
- 1/2 box of funfetti cake mix (dry)
- 1/2 cup of sprinkles

How you make it:
Line an 11x7 baking pan (go for deep!) with waxed paper. Then in a LARGE bowl, microwave the marshmallows and butter on high for about 30-45 seconds (depending on the power of your microwave). Watch out for them because you definitely don't want a marshmallow-y mess in your microwave. Once the marshmallows are completely melted, stir in the dry cake mix and the cereal. Then add in the sprinkles (minus a little to sprinkle on top). As soon as everything is mixed in well, transfer it all to the baking pan. Pour on the extra sprinkles. Use an extra piece of waxed paper and lay it across the top. Then lightly press the treats flat. Let the treats set for about 30 minutes. Then remove from the pan, pull off the waxed paper, and cut up. NOMSSSS

Sentencing GuideLIMEs TRUFFLES

2013-08-01T13:19:00.002-04:00

First off, thank you Samantha (best sister in the world) for staying up and making these with me. Now on to the post...

It's August 1st. It's my last week working at the US Attorney's Office. It's almost the end of summer. It's not okay.

I tend to keep my posts strictly food-informative, but this summer has been an experience. Guess I’m a little emotional right now, so you get a more personal post this time.

I can’t believe how quickly this summer has flown by. Of course there are pluses and minuses to a rapidly departed summer experience. As anyone that has even been within five feet of me knows, I LOVE LOS ANGELES. What’s not to love? The city is constantly taking my breath away. But sometimes, I just can’t breathe here, too. There is something to be said about the slow, quite pace of Williamsburg. Surprisingly, sometimes (like now) I find myself missing my life there (maybe it’s just the independence factor – sorry Momma, I love you dearly, but I don’t always need the 11pm phone call when I’m out with friends asking if I’m coming home yet. I’m trying to look cool and you’re killing my vibe!).

Oh Williamsburg. Last year was nothing like my first (NOTHING), and I know this year will be very different than last. I wish I could go back to last year – it was perfect. At the same time, however, I’m (kind of) sure my third and final year in Williamsburg will be perfect in its own right. I expect it to be a year I learn a lot, not just school-wise. Life is scary, and once May hits I won’t be able to avoid it anymore. Grr.

At least I’ll always have baking/cooking to keep me calm. Here’s a recipe that tastes like summer. Delicate little bites of lime, with a sweet coating of smooth chocolate. A beautiful balance of sweet and sour, bite-sized (and no bake!). The perfect summer treat!

What you’ll need:

- 1 package of cream cheese

- 4-5 limes, zested and juiced

- 1 package vanilla crème sandwich cookies – think white oreos (I did half-n-half with

lemon sandwich cookies)

- 1 bag of chocolate chips (white or chocolate)

How you make it:

Umm…EASIEST THING EVER!

In a food processor, crush all of the cookies until they resemble graham cracker crumbs. Then add in the lime juice, lime zest, and cream cheese. Pulse until the mixture is moist throughout. You can also crush the cookies by hand and then mix all of the ingredients together in a stand mixer. Place the “dough” in the freezer for 30 minutes.

After the dough has stiffened, form balls and place on a cookie sheet. Once you’ve worked through all of the dough, place the balls back in the freezer for 15 minutes. Melt the chocolate chips in the microwave (or on a double boiler). For the microwave, use 15 second intervals, stirring in between, until you reach the desired consistency. Then dip the balls, place on a lined cookie sheet, top with some extra lime zest, and place back in the fridge or freezer to harden. Then you’re done!! Enjoyyyyyyy your little summer bites!

LINKS! What are Sentencing Guidelines ?

Cookies and CRIME Chewy No-Bake Cookies

2013-07-03T15:57:00.002-04:00

I usually hate autocorrect. We've all read the ridiculous, often embarrassing corrections it can make. While not nearly as good as the ones on damnyouautocorrect.com, one time I sent a boy "Poop time?" instead of "Pool* time?" Thank you, autocorrect for that absolutely mortifying change-up. Never lived that one down.

Sometimes, however, autocorrect can be a magical thing. Point in case -- Cookies and Crime/ Creme*. I didn't think I had a pun for this recipe, and I was very sad you would all be missing out on a great one. Lucky for you, my iPhone solved yet another life problem. Impressive.

Imagine rice crispy treats with crushed oreos instead of rice crispies. Yah, I know. Mind blown.

What you'll need:
- 1 bag of regular marshmallows
- 1 package of oreo cookies
- 4 tbsp butter

How you make it:

Line an 8x8in baking pan with plastic wrap. Crush the oreos, but leave them a bit chunky. You can either use a food processor or put all of the oreos in a ziplock bag and smash them. Then, in a large (and I mean LARGE -- marshmallows expand), microwave the marshmallows and butter for 1.5-2 minutes until really puffy.

Next, add in the oreo and mix. Once the mixture has cooled a bit, you can pour it into the lined pan and refrigerate for at least 30 minutes. Cut and serve with a big glass of cold milk!

STUDYING FOR THE Chocolate & RhuBARb Muffins (Vegan & Gluten Free)

2013-06-20T14:24:00.005-04:00

My poor poor friends are slaving away studying for the Bar. They're spending hours on end studying and the gym has become a stranger to them. With no free time, early morning lectures, and untouched gym clothes, I've decided to help my buddies out. Here's a healthy, easy, on the go snack that is packed full of good stuff and actually good flavors! Friends, don't let the Bar break your spirits and your bodies!

BUT I'm not going to lie -- I was very skeptical of this recipe. It sounded TOO healthy, even for me. No eggs, no butter, no sugar, chia seeds and almond flour?! WHAT?! No way can this taste good...right? WRONG! These little muffin treats are surprisingly yummy. The tartness of the rhubarb with the sweetness of the chocolate and dried cranberries, along with the crunch of oatmeal makes for an awesome little morning snack or afternoon treat (whether you're studying for the bar or just living life on the go).

What you'll need:

- 1 1/2 cups almond flour
- 1/2 cup rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 3 tbsp chia seeds & 1/4 cup water
- 1/4 cup honey
- 2 tbsp extra virgin olive oil
- 1/2 cup orange juice
- 1 tsp vanilla extract

- 1 1/4 cup finely chopped fresh rhubarb
- 1/2 cup semi-sweet chocolate chips

- 1/3 cup chopped dried cranberries
- extra oats and mini chocolate chips for topping

How you make it:

First start by preheating your oven to 350 degrees and line your muffin tin with cupcake wrappers. Then combine the chia seeds and water in a glass and set aside for 10- 15 minutes (until they absorb all of the water and turn into a gel-like substance). While the chia seeds absorb all the water, In a mix the flour, oats, baking powder, baking soda, and salt together until combined. Then, in a separate bowl, add the chia seed gel, olive oil, honey, orange juice, and vanilla extract. Whisk gently until smooth. Add the wet mixture to the dry flour mixture and blend until just moist. Stir in the rhubarb, chocolate, and cranberries.

Carefully spoon the batter into the lined cupcake tin. Sprinkle the extra toppings and bake for 25- 30 minutes. Let muffins cool before removing them from the pan, and then enjoy!

ImPEACH&MINT Summer Salad

2013-06-15T02:15:00.000-04:00

HELLLOOOOO SUMMER! Well...almost summer. Friday is officially the first day of summer. Oh, what a magical day!

I am back in California and the sun is shining (for the most part)! One of my favorite perks of living in California? DELICIOUS PRODUCE. One of my favorite? PEACHES!

Lucky me, summer means lots and lots and lots of PEACHES! Beautiful, ripe, juicy peaches that are bursting with flavor. I have only ever eaten peaches as a snack or dessert, and never as a side dish to a savory meal. Things are changing! For your next summer bbq, light dinner, or healthy lunch, try out this salad. It's fresh, simple, and surprisingly delicious. I paired this summer salad with a mint-spiced lamb burger and a refreshingly cool garlic, cucumber, and yogurt salad. YUMMM

Since it's not a baked dessert, you know my motto: all the ingredients are to taste, no exact measurements.

What you'll need:
- 3 ripe peaches
- handful of fresh mint
- 1 small container of fresh baby mozzarella
- olive oil
- salt & pepper
- 2 medium ripe tomatoes, heirloom if possible

How you make it:

Start by slicing the peaches and tomatoes into approximately equally thick slices. Cut the mozzarella into small chunks, and roughly chop the mint. Then toss everything together with the olive oil, salt and pepper. And you're done! Enjoy :)

Links: Impeachment

Reese's & Banana GRADUATION CAPcakes

2013-05-11T15:25:00.002-04:00

IT'S GRADUATION WEEKEND!!! A big congratulations to my 3L friends -- YOU DID IT! I'm so proud of you guys. Make sure you don't forget me when you're all hotshot lawyers :) In honor of your big day, I made treats (shocker, right??). Now go out there and do great things (while munching on one of these sweet treats)!

CONGRATULATIONS!

What you'll need for...

the Cupcakes: - 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup peanut butter
- 1 1/2 overripe bananas
- 1 egg
- 1/4 cup milk
- 1/2 tsp baking soda
- 1 cup flour
- 12 Reese's Peanut Butter Cups

the Chocolate Peanut Butter Frosting:

- 1/4 cup butter, room temperature
- 1/4 cup creamy peanut butter
- 2 cup powdered sugar
- 1/2 tsp vanilla
- 1-2 tbsp milk
- 1/4 cup cocoa powder

Graduation Cap Toppers:

- 12 mini Reese's Peanut Butter Cups
- 12 squares of chocolate [about two bars]

How you make...

the Cupcakes:

Start by preheating the over to 350 degrees. Then beat together the peanut butter, bananas, and the sugar until creamy. Mix in the vegetable oil, eggs, buttermilk, and baking soda. Next, gradually mix in the flour until batter is formed. Line a muffin tin and place an unwrapped Reese's Cup in the bottom of each cup and pour batter over each Reese's Cup. Bake the cupcakes for 20-23 minutes or until a toothpick comes out clean. Let cupcakes cool on a wire rack.

the Frosting:

Meanwhile, use a stand mixer and whisk together the peanut butter and the butter. Gradually add in the powdered sugar, one cup at a time, and the cocoa. Add the vanilla and the milk in between the powdered sugar to help keep the consistency smooth (only adding as much milk as needed for desired consistency, make sure that you don't add it all at once). Then frost the cupcakes!

the Toppers:

Open and remove all packaging. Cut the bars of chocolate into square pieces. Use a lighter to melt the center of the square just a little and quickly affix the reese's cup to the square. Repeat until all of the caps are made! Refrigerate to allow them to harden. Then place them on the top of cupcake and VIOLA! HAPPY GRADUATION!!!

Spicy Garlic & Pancetta Mac 'n' TENANT-cheese AT WILL & Montreal Steak

2013-04-29T17:58:00.000-04:00

Okay, okay. I hope you are as excited for this as I am. It's DELICIOUS! Every single part of it. EVERY. SINGLE. PART. But there are two things you need to know first: 1. If you have never tasted montreal steak seasoning before, then get ready to have your mind blown. and 2. Seriously, prepare yourself -- your mind WILL BE BLOWN! Oh...and the Mac 'n' Cheese is pretty darn awesome too.

There is nothing worse than mac 'n' cheese with too much pasta, too little cheese, or lack of any flavor. You don't have to worry about that here though. This might be the best mac 'n' cheese that I have ever had...I might have to sneak in to the kitchen after this post and have a second helping (oh yes, it is definitely happening). The mac 'n' cheese has the PERFECT ratio of pasta, to pancetta, to cheese. It's ooey gooey and absolutely delicious (and left overs the next day are just as good). YUM!

Please enjoy :)

What you'll need for...

the Mac 'n' Cheese:
- 1/2 box of ziti pasta
- 2 cups milk
- 1/4 cup flour
- 1/3 lb pancetta, thick cut
- 1/2 stick of butter
- 12 oz of cheese (I used equal parts Pepper Jack, Swiss, and Sharp Cheddar)
- 1 tsp red pepper flakes (or more depending on taste)
- 1 tsp black pepper
- 1/2 tsp salt
- 3-4 garlic cloves, crushed

the Steaks:
- 1 inch Steaks
- McCormick Montreal Seasoning (possibly the best thing on earth)
- olive oil

How you make it...

the Mac 'n' Cheese:

I made a special trip to the market and got the pancetta sliced very thick. The lady at the counter said it was size 8. Two slices equaled about a 1/3 of a lb and it was the perfect amount once chopped up. Nothing beats getting a surprise piece of yummy pancetta in each bite of pasta! Mmmmm.... I'm drooling just thinking about it again.

Preheat the oven to 375 degrees. Cook the pasta, but under cook it just a little (it will finish cooking in the oven later), drain, and set aside.

Next dice the pancetta. In a small pot, fry up the pancetta pieces until nice and crispy but not over cooked! Remove the pancetta, and in the same pot, melt the butter. Once melted, add in the flour and whisk until all of the lumps are gone. After a minute or two, add in the milk. Make sure to continue whisking the mixture so that it doesn't burn on the bottom. I'm Jewish. After 3-4 minutes, the mixture will thicken. Continue whisking and add in the crushed garlic, pepper, pepper flakes, salt, and cheese (minus a handful). Cook on medium heat until completely melted.

Place the pasta back into the large pot and pour in the cheese mixture, pancetta pieces, and extra chunks of cheese. Mix well and then pour it into a 9'' pie dish. Bake for 45 minutes. Let it rest before eating so that all of the cheese becomes yummy and gooey! Then NOM away!!! (OMG IT'S SO GOOD!!)

the Steak:

It's so simple! Preheat the oven to 375 degrees. Coat both sides of the steaks with montreal seasoning. Don't be scared to use a lot of seasoning! Next, in an iron skillet heat some olive oil (be liberal with it). When the skillet is nice and hot, place the steaks in and hear the sizzle. After a minute, flip and admire the beauty. After another minute, place the entire skillet in the oven and let it finish cooking for about 10 minutes. Take it out of the oven, let it rest before cutting for 5 mins, and then enjoy with delicious A1 steak sauce. DIG IN!

Legal Pun Links: Tenancy at Will

TRIAL Mix Cookies

2013-04-22T19:32:00.000-04:00

Happy finals season! It's that time of year again (you know, the part that actually matters). Time to put pen to paper (or in our generation's case, fingers to computer keys) and spill out everything we know. This urge to throw anything and everything at our exam page got me thinking....TRAIL MIX -- a mix of odds and ends that somehow come together to make the most delicious of snacks. But let's be honest, trail mix is way too healthy to be my snack of choice during finals. That's what I came up with the TRAIL Mix Cookie! Unhealthy, delicious, and an awesome legal pun -- aka, perfection! Bake away my fellow procrastinators, BAKE AWAYYYYY!!!

What you'll need:
- 1 1/5 cups oats
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 cup butter, room temperature
- 1 egg
- 1 tsp pure vanilla extract
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 1/2 cups trail mix*

*the trail mix can be whatever you want it to be! I used dark chocolate M&Ms, chopped dried apricots, dried unsweetened coconut flakes and chopped almonds.

How you make it:

Start by preheating your oven to 350 degrees. Next, in a stand mixer, cream the butter, white sugar, and brown sugar together. When this is all well mixed, add in the egg and vanilla extract. continue mixing until fluffy. Then slowly add in the rest of the ingredients and continue to mix until it is all incorporated.

The mixture will be sticky so either risk getting your fingers a little sticky, or use a spoon to form 1inch dough balls. Place them on a baking sheet and bake these bad boys in for 9-10 minutes. Let the cookies cool completely before trying to take them off of the cookie sheet. And enjoy :)

S'more BROWNie v. BOARD of EDUCATION

2013-03-24T20:26:00.002-04:00

Okay, okay. I know I've been MIA for a while, but I'm back now! And I have something great to share. My very first post (before my clever legal puns) was for S'more Bars. (You can find the recipe here: S'more Bars) They were honestly the best thing I had ever baked, and they inspired me to make this blog.

I've been craving those gooey, oozing with chocolatey goodness bars lately -- like CRAZY craving. I want them, and I want them NOW. I think the original was mind-blowing-ly great, but I want to try something new. I was watching Giada on TV yesterday and I found some food inspiration. So here's my version of S'more Brownies! Oh my goodness, I'm in heaven!

What you'll need:

- 10 graham crackers sheets, broken in half (20 squares, 40 rectangles -- you get it.), divided into squares

- ¾ cup unsalted butter

- 4 oz. chocolate chips (I used dark chocolate)

- 1 cup sugar

- 3 eggs

- 1 tsp vanilla extract

- 1 cup all-purpose flour

- 2½ cups miniature marshmallows

- 1 cup chocolate chips (any kind you like) to sprinkle on top

How you make it:

Start by heating your oven to 350°F and lining a 9x13-inch pan with foil. Spray the foil with cooking spray. Line the bottom of the pan with 15 graham crackers, with sides overlapping if necessary. Then break remaining graham crackers into medium sized pieces and set aside. In a large bowl, microwave the butter and 4 oz. of chocolate chips for 2 minutes. Stir the mixture until the chocolate is completely melted. Whisk in the sugar, eggs, and vanilla, and then stir in the flour until well mixed. Pour over this mixture over the graham crackers in pan and smooth gently. Place in whole thing in the preheated oven and bake for 30 to 32 minutes or until a toothpick comes out with clean. Do not overbake!!!

As soon as you take the brownies out of the oven, sprinkle the top with marshmallows and extra chocolate chips. Bake for an additional 3 to 5 minutes or just until marshmallows begin to puff. Remove from the oven and press reserved graham pieces gently into marshmallows. Place the brownies back under the broiler, and toast the marshmallows until golden brown. THIS HAPPENS VERY QUICKLY SO WATCH IT!!

Let the brownies cool completely on a wire rack before cutting. Last step: ENJOY!

Un-WAFFLE Detainer

2013-02-15T20:46:00.000-05:00

Good Morning! I have a recipe for you that will make it a GREAT morning! If you extra time this morning, I suggest you use it wisely and make these absolutely delicious waffles. These waffles have crispy outsides but wonderfully buttery insides. My boyfriend's mother made these for me and I HAD to have the recipe. Luckily, she was nice enough to share :) Try these out!

Crisp Waffles
by Mrs. Costantino

What you'll need:
- 2 cups cake flour
- 1 1/4 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 1 cup milk
- 1/2 cup cream
- 2 eggs, separated
- 2/3 cup melted butter

How you make it:

Start by sifting together the flour, baking powder, salt and sugar into a mixing bowl. Do this twice. Next, combine the milk and cream and stir into the flor mixture. Then, in a separate bowl, beat the egg yolks until pale yellow. Stir the eggs yolks into the batter with the melted butter. Then set this mixture aside for an hour. Then beat the egg whites until still and gently fold them into the batter. Lastly, fill a hot lightly oiled waffle iron two-thirds full with batter and cook until steam no longer appears.

P.S. This recipe makes about 4-6 servings, depending on how hungry you are!