60 Million LemHANS REISER Loafs

THIS IS EXCITING! So VERY exciting! I  got to spend last week watching the Hans Reiser civil trial. I guess what I found so great was the fact that I had the opportunity to see the case go from paper filings (which I helped with!) to the courtroom, to ultimately a jury verdict. All the writing and researching I've been doing this summer finally seemed real. Plus, since I have never served jury duty before, this was really my first true exposure to the insides of a courtroom. Honestly, I was expecting to like it, but I wasn't expecting to LOVE it so much--I really wasn't. Anyways, long story short -- I'm hooked! It was an amazing week and I want MORE! Just like you'll want some more of these lemHANS loafs! Yummmmm x 60 million!

Three different loafs -- three different twists -- but three equally delicious results! The recipe for every loaf is the same; the only difference is the addition of berries to one and poppy seeds to another. Enjoy!

NOTE: Please please please PRETTY PLEASE use FRESH lemon juice! It's just not good if you don't.

What you'll need...

For the Bread:
- 1 1/2 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 2 tsp lemon zest (approx. 2 lemons)
- 1/2 cup vegetable oil
- 1/2 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries OR 3 tbsp poppy seeds
- 1 tbsp flour (if using blueberries)

For the Syrup:
- 1/3 cup FRESH lemon juice
- 1/3 cup sugar

For the Glaze:
- 1 cup powdered sugar
- 4 tbsp FRESH lemon juice

How you make the...

The Bread:
  Start by preheating the over to 350 degrees. Grease the bottom and sides of your loaf pan (I'm using mini loafs-- depending on size, cooking time will vary). Mix together the flour, baking powder, and salt. In a separate bowl mix together the yogurt, sugar, eggs, lemon zest, vanilla, and oil. Then slowly add in the dry ingredients, making sure to incorporate it well.

If using blueberries, in a separate bowl, toss them with the tbsp of flour. Then add them to the mixture -- fold gently.

If using poppy seeds, add them in at this point.

Pour the batter into the pans and bake! If using a 9x5 dish, bake for approx. 50-55 mins or until a toothpick comes out cleanly. Remove and let cool completely.

Meanwhile, combine lemon juice and sugar in a saucepan over medium heat. Stir continuously until the sugar is fully dissolves. Then cook for another 3 minutes. Remove from heat and let sit. Next, use a toothpick to poke holes in the top and sides of the loaf and brush with the lemon syrup until all of the syrup is gone.

The Glaze:
   Simply whisk together the powdered sugar and lemon juice. Then pour this over the top of the loaf. Let the glaze harden a little before serving.

Listen, it's CapreHEARSAY Salad

So Italy might have lost the European championship, but this is still a winning Italian dish! (http://www.latimes.com/sports/soccer/la-sp-italy-spain-soccer-20120702,0,2569775.story)

This is a freehand kinda recipe, meaning there are no exact measurements. I know this might scare some of you, but take this opportunity to step away from the recipe and trust your culinary self! (Plus, this is pretty fool proof). LIVE A LITTLE!

I first learned this recipe when I took a cooking class in 4th grade. We would sit in the school cafeteria and the teacher would show us how to make smoothies, salads, crepes, etc. I came home and made this for my family one day and it's been a staple ever since.

It's super easy, very fresh, and deliciously healthy!

What you'll need:
- fresh baby mozzarella
- tomatoes
- basil
- olive oil
- balsamic vinegar
- salt

How you make it:

Start by slicing the tomatoes and mozzarella into about equal sized portions. Layer the tomatoes and mozzarella slices (see picture). Next, thinly slice a handful of basil and sprinkle over the tomato and mozzarella. Drizzle olive oil, then balsamic vinegar, and then sprinkle some salt (add pepper if you wish).

DONE! Enjoy this winning combo!

Link: http://dictionary.law.com/Default.aspx?selected=858

Correctional Writs and Apples Cake with Cream Cheese Frosting

Okay ladies and gentlemen, there is a new feature of this blog! Get ready for it...are you ready for it? LINKS! Because, let's be honest, most members of my "fan base" have no clue what my play on words are referencing, I've decided to post informational links. Delicious combo! Feel free to laugh loudly at my play on words, cause now you get it!

I've really enjoyed my time in San Francisco. For those of you who don't know, I've been working here: http://oag.ca.gov/sites/all/files/pdfs/careers/students/SD_CWA.pdf ! Title make more sense now?? :-)

Anyways, make this! It's delicious!

What you'll need...

For the Cake:

- 2 cups flour

- 2 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp salt

- 3/4 tsp cinnamon

- 1/2 tsp ground ginger

- 1/8 tsp ground cloves

- 1 stick of unsalted butter, softened

- 1 cup light brown sugar

- 1 tsp vanilla extract

- 2 large eggs

- 1 1/2 cups unsweetened applesauce

For the Frosting: 

- 5 oz cream cheese, softened

- 3 tbsp unsalted butter, softened

- 1/4 tsp vanilla extract

- 1 cup powdered sugar

- 1 tsp cinnamon

How you make it:

Preheat oven to 350 degrees and butter a 8 inch square pan. Beat the butter, brown sugar, and vanilla until pale and fluffy. Ad in one egg at a time, beating well after each. Then add in the applesauce. Slowly add in the flour, baking powder, baking soda, salt and spices. Combine well. The batter will look like it curdled but don't worry, it's all good!

Pour the mixture into your prepared baking pan and bake until gold brown and the center doesn't giggle (approx. 35 mins). Let cool.

Now make the frosting! Beat the cream cheese, butter, and vanilla on high until fluffy. Add in the powdered sugar and cinnamon. Mix well. Then, FROST AWAY!!

So so moist and yummy! TRY IT!

OATMEAL RAISINable Person Cookies -- Anything but Standard

HELLLOOOOO again from San Francisco! My office is apparently a fan of potlucks, so it's time for another blog update! I kept it simple this time, but I wish I had spiced it up a little -- literally. I think these babies would be great with a little chili powder added in. (too bad I didn't have time to experiment. boo) These are still absolutely delicious and worth making! If anyone tries adding a kick in, let me know. I'm very curious! Enjoy :)

What you'll need:
- 3/4 cups butter, softened
-3/4 cups white sugar
- 3/4 cups packed light brown sugar
- 1 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1 tsp vanilla extract
- 2 3/4 cups oats (I used old fashion--DO NOT use insant!)
- 1 cup rasins
- 1 cup chocolate chips

How you'll make it:

Start by preheating you oven to 350 degrees and lining a cookie sheet with foil. In a large bowl/mixer, cream the butter, white and brown sugar together. When smooth, beat in the eggs and vanilla until fluffy. Then gradually add the baking soda, salt, cinnamon, and flour. Lastly, add in the oats, raisins, and chocolate chips. Make teaspoon portioned balls of the mixture and place on your cookie sheets. Bake for 8-10mins. [For crispier cookies, press down the balls a little before baking. For softer and thicker cookies, don't push down.]

PB & Chocolate Chip Fudgestration of Purpose

I'm still doing my thing, even in San Francisco! Check out this uber simple recipe (and tasty too).

What you'll need:

- 1 cup unsalted butter
- 1.5 cups creamy peanut butter
- 1 tsp pure vanilla extract
- 16 ounces powdered sugar
- 1 cup chocolate chips

How you make it:
Start by lining an 8x8 baking dish with waxed paper. In a separate bowl, microwave the butter and peanut butter on high for 2 mins. Make sure you cover it or you'll have a mess on your hands! Remove, mix, and microwave again for another 2 mins.

Then stir in the vanilla, and carefully mix in the powdered sugar with a rubber spatula. When the mixture becomes smooth and "doughy", add in the chocolate chips. They will begin to melt, so try to incorporate them as quickly as possible.

Spread an even layer of the mixture into your lined pan. Cover and refridgerate for at least 2 hours. Cut into your desired size and serve! These badboys last for up to a week in an airtight container.

EnchiLAWda Pie

Honestly, this is AMAZING! Give it a go, just try it out! I promise you, you'll love it. It's pretty simple and looks extremely impressive. Plus, it's apparently, the "best thing I've ever made." Yummmmm, just thinking about it is making me crave more! and more! AND MORE!

What you'll need:
- 1 bottle red enchilada sauce
- 1 can of corn, drained
- 2 tbsp taco seasoning
- 1/2 can adobo chipotle peppers, finely chopped
- 1 can chopped green chilies, drained
- 2 cups cubed or shredded cooked chicken breast
- 3/4 cup shredded cheese (I used Mexican blend)
- 2 cups sliced bell peppers
- 1 cup sliced mushrooms
- 1 onion, sliced
- 1 can black beans, drained
- 1 box corn bread mix (and all the necessary ingredients to make it)
- handful of shredded lettuce and sour cream for topping

How you make it:

Start by preheating your oven to 400 degrees. Meanwhile, cook the bell peppers, mushrooms, and onion on medium heat with a little olive oil and salt and pepper. When the vegetables are tender, add the chicken, enchilada sauce, green chilies, adobo peppers, corn, black beans, and taco seasoning. Warm through.

In a separate bowl make the corn bread mixture, following directions on the box.

Pour the chicken mixture into a 9x12in baking dish. Spread the corn bread mixture over the top (don't worry about coving the entire pan, it will expand as it bakes). Bake for 20-30 minutes, until golden brown. Remove when done and let sit for a little to cool. Then spoon this deliciousness onto plates, top with sour cream and lettuce, and DIG IN!  nom nom nom nom nom!!!

CofFEE SIMPLE Cake with Pecans

Okay, so I've been wanting to make this for the longest time, and maybe I got a little over eager. It's delicious, and if you tried a piece [there are samples in the law school lobby], just beware that this isn't the typical coffee cake.  It has a lighter cake than is typical, and I added granola to the top for a little crunch. Enjoy, and good luck with finals!!

What you'll need for the...
Crumb Topping: 

- 1/4 cup unsalted butter, softened
- 1/3 steel cut oats (or I used granola)
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup chopped pecans
- pinch of salt

Cream Cheese Swirl:

- 4 oz cream cheese, softened
- 1/4 cup packed light brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup chopped pecans

Coffee Cake: 

- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1/4 cup buttermilk
- 3/4 cup white sugar
- 1/4 cup apple sauce
- 1 cup sour cream
- 2 eggs


How you make it:

Preheat your oven to 350 degrees. Grease a 9x13 inch baking pan.

Mix together your flour, baking soda, baking powder, and salt. In a separate bowl beat together the butter and sugar until it is fluffy. Then add the eggs, buttermilk, and apple sauce. Next, gradually add in the dry ingredients, making sure to everything is combined well. Add in the sour cream and mix well.

Pour the mixture into the greased pan.

Now make the cream cheese swirl. Beat together the cream cheese and brown sugar until fluffy, mix in the vanilla, cinnamon, and pecans.

Spoon the cream cheese mixture on top of the cake batter. Then, use a butter knife to swirl the cream cheese throughout the mixture. Do not over mix!

Lastly, you will top it all off with the crumb mixture! Mix all of the crumb ingredients in a small bowl, mix with a fork until the mixture resembles yummy crumbles, and then top the cake off with all of it!

Bake for 40-45 minutes and then enjoy the yummy, dense, crumbly, and oh so good cake! NOMSSSSSS