Archive | March, 2013

Cadbury Mini-Egg Chocolate Chip Cookies

27 Mar
photo 1

A never-ending sea of cookies

Notwithstanding the any references to religiosity and zombie Jesus, I really rather enjoy Easter, with its crazy traditions of bunnies who give birth to chocolate eggs. It’s like a chocolaty, marshmallowy pastel acid trip of a holiday.

I mean, neon/pastel fluffy Little Peeps anyone?

So the cookies on the right are what happens when I combined my love of Cadbury eggs with my passion for chocolate chip cookies. Go Easter! Joyeuses Paques!

This recipe makes 4 dozen cookies (yes yes YES), but we baked 2 dozen and froze the rest. You can easily pre-ball the dough and layer in a tupperware with sheets of parchment in between. They’ll keep for a good long while– at least a few weeks.


  • 2 sticks of unsalted butter
  • 2/3 c white sugar
  • 2/3 c brown sugar
  • 3 eggs
  • 3 tsp vanilla
  • 3 1/2 c flour
  • 1 1/2 tsp salt
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2/3 c white chocolate chips
  • 2/3 c milk chocolate chips
  • 1 pkg dark chocolate Cadbury mini-eggs


  • Preheat to 350

    Close your eyes and dream of pastel bunnies and neon marshmallow chicks.

    Close your eyes and dream of pastel bunnies and neon marshmallow chicks.

  • Smash each Cadbury mini-egg (you can either chop with a knife or place in a ziplock bag and whack it with the heaviest textbook you have). Set aside.
  • Cream the butter and sugars with an electric beater. Add eggs and vanilla.
  • Whisk together the dry ingredients (but not the chocolate pieces) and fold in the chocolate chips and chocolate egg pieces.
  • Use an ice cream scoop to ball the cookies and baking on a silpat for about 10-12 min, or until the cookies are just golden brown enough to look delicious.

Chewy Granola Bars (for lawyers)

18 Mar


After making these last Sunday, all week I basically handed these out at work like gold stars for everyone who was helping me on a deal I’ve been buried neck-deep in for the last few months. I’ve been spending an awful lot of time with a few lawyers, whom I really highly respect, and who have great humor about everything we put them through.


Attorneys deserve homemade granola bars!

This recipe was adapted from an Ina Garten recipe.


  • 2 c rolled oatmeal (not quick oats)
  • 1 c sliced almonds
  • 1 c coconut flake (I used sweetened)
  • 1/2 cup puffed rice (I used whole grain puffed rice cereal)
  • 3 tbsp butter
  • 1/3 c honey
  • 1/3 c corn syrup
  • 1/4 c brown sugar
  • 1 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1 1/2 cup chopped dried fruit (craisins, cherries, raisins, apricots)


  • Preheat to 350. Line a rimmed baking sheet with silpat or parchment. In a large bowl, toss together oats, almonds, and coconut. Layer evenly on baking sheet and bake for ~10 min, stirring often so nothing burns. You want the mixture slightly browned.
  • Transfer the mixture back to the large bowl. Add in the puffed rice. 
  • Reduce the oven temp to 300. Place the butter, honey, corn syrup, brown sugar, vanilla, and salt in a small saucepan and bring to a boil. Cook and stir for a minute, then pour over the toasted oat mixture. Add the dried fruit and stir together using a spatula.
  • Lay out parchment paper in a deep casserole pan. Pour the mixture into the pan. Wet your fingers and press the mixture evenly and firmly into the pan. Bake for 25 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.