So Friday turned into a day for GSD: getting stuff done.
|my view as I walked to the subway after Thursday night's Uplifting class|
Now, I'm the wizened third-year and Sourabh is the bright-eyed and bushy-tailed first year! Since you interview with firms in August after your first-year (trying to get a summer associate position that typically leads to a full-time post-graduation offer) it's the first year grades that really matter, so I've been feeling really anxious for him. Sourabh had his first exam on Friday, and I barely slept Thursday night I was so nervous! (He thinks he did well -- fingers crossed until January when grades come out)
|gifts for NYCares Dear Santa letters!|
(Pro Tip: the post office said the best way to mail weird-shaped items like a basketball is to wrap them and put a mailing label on the wrapping paper!)
|Christmas tree + Instagram = dangerous|
I also decided to bake some cookies for Sourabh and try out the coconut oil I purchased. After he got back from his exam, we spent our Friday night munching on these amazing cookies, catching up on our Thursday night shows, and admiring our twinkly little Christmas tree.
Quasi-Vegan Chewy Chocolate Chip Cookies
(adapted from Heidi Kristoffer's delicious recipe on Shape.com)
I ended up using Ghirardelli chocolate chips and a regular egg instead of the vegan substitutes, but kept the cookies dairy-free by using coconut oil instead of butter. I also had no brown sugar (it hardened from disuse, apparently) or spelt flour, so I had to use white sugar and regular flour. They still turned out delicious! I'm definitely going to make them again with the proper sugars and flours.
Whatever you do, do not substitute butter for the coconut oil. I really, really loved the different taste these cookies had without the butter.
1/3 cup coconut oil
1/2 cup packed brown sugar
1/2 cup vegan white sugar
2 tablespoons vanilla extract
1 egg (see original recipe for egg replacement)
1 cup spelt flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup vegan dark chocolate chips
1. Preheat the oven to 325 degrees and line cookie sheets with parchment paper or spray with canola oil.
2. Mix coconut oil and both sugars using a hand mixer in a mixing bowl. Blend until creamy, about 2 minutes. Beat in vanilla and egg (or egg replacement) until light and fluffy. Add dry ingredients slowly until well blended.
3. Stir in chocolate chips by hand.
4. Drop by heaping tablespoon onto the cookie sheet about 1-2 inches apart.
5. Bake for 15-17 minutes, until edges are lightly browned. Place baking sheets on wire cooling rack for a few minutes, then transfer cookies onto wire racks to cool completely.
|Step 6. Enjoy!|
When was the last time you were really sore?