These are nuts

4.21.2014

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Every year of college, I will have had a different roof over my head. The moving in and out certainly hasn't been ideal (and my mom would certainly second that), but it's made each year uniquely its own.

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{top: Hardin House dorm // bottom left: workspace at the Block // bottom right: bed at Kappa}
The all-girl dorm at Hardin House was only fitting for the chaos that characterizes freshman year. From then, we baby stepped into more independence as sophomores with our own apartments.

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This year, the sorority house has afforded us certain luxuries like vacuumed floors, custom omelets in the morning, and a particular perk for Kappas--a less than three minute walk to class.

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{senior year roommates, Nicole & Olivia}
For my fourth and final year, I'll live in a house in West Campus with just two other girls--Nicole and Olivia. Although nobody will change out my trash, I look forward to the freedoms it will offer as I begin a slow transition to a more independent lifestyle.

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{cousins at the Easter family reunion in Galveston}
One thing I'm especially excited for is a kitchen. I find so many aspects of preparing a meal--even the grocery shopping process--to be therapeutic. Not having this luxury at Kappa inspired me to utilize my kitchen at home this past weekend to bake a dessert for our Easter family reunion at the beach.

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I had seen these pistachio chocolate chip cookies on Pinterest and spent Friday afternoon baking the sweet treats with a nutty twist.  The recipe from two peas & their pod is as follows:

ingredients:

1 1/2 cups all-purpose Gold Medal flour
1/2 teaspoon sea salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped pistachios, shells removed
1 cup chopped dark chocolate
Sea salt, for sprinkling on cookies

directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
3. Using a mixer, cream butter and sugars together until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated.
4. Stir in the pistachios and chocolate chunks. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Place balls on prepared baking sheet, about 2 inches apart. Sprinkle cookie dough balls with sea salt. Bake cookies for 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.

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For all those who sacrificed sweets for forty days, these will certainly bring your sweet tooth back to life! Happy Easter!

2 comments:

Annie Tucker said...

I'm currently struggling not having kitchen access while I currently live in the OU kappa house! I CAN NOT wait to have a kitchen all to myself next year! I have had this cookie recipe pinned since christmas so i will have to try them out! here is the recipe i made while taking full advantage of my parents kitchen over easter! http://www.takeabiteblog.com/2014/04/orange-and-olive-oil-coffee-cake.html

Anonymous said...

I loved reading this! I've had a similar but not as glamorous experience with housing at my college.