These are nuts


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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:


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


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!


Unknown 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!

Anonymous said...

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