MERRY-time and Admiralty Law CHRISTMAS COOKIES!

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

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

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

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

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)

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

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