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A day in the life of a spring-breaker

March 11, 2010

It was one of those vacation days where you don’t have to worry about doing anything but having fun. It started out something like this:


Relaxing with Bonbon and using the computer. In my sweats, true college student style. After a while I mustered up the energy to bake some treats. Mexican Double Chocolate Cookies:


Meanwhile, Bonnie made some corn muffins for dinner and they turned out beautiful!


For lunch we had a date with the other third of the trifecta at Toast in downtown Durham. (Yes, we made Bonnie go inside and get our drinks for us…the beauty of having a little sister!)


Chris has been raving about this place for weeks, and the combination of all three of us being available for lunch and the beautiful weather, it was the perfect afternoon to do it. We even got to sit outside and enjoy the gorgeous day.

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I got the tuscan kale, ricotta salata, and hot and sweet pickled peppers panini with a green salad on the side. It. was. amazing. Who knew you could put wilted kale on a sandwich and it would be delicious?! I sure didn’t, but you can bet I will be trying to re-create this! The bread really made the sandwich exceptional. It was just the right combination of chewy and crunchy, toasted to perfection.



Bonnie got the bruschetta with shrimp and radicchio.


And Christen got a spicy tuna panini. (Sorry I didn’t get a picture of you with your food, Chris!)


We each tried bites of each others’ sandwiches, and everything we got was delicious. I think we’ll definitely be putting Toast in the regular rotation!

After lunch Bonnie and I hit up another Durham original, Mad Hatter’s. We enjoyed coffee and split a peanut butter cookie while we studied. Ok, ok. Bonnie studied like the excellent student she is, and I read and started this blog post. Did I mention yet that it’s spring break?!

For dinner it was taco salad. I completely forgot to take pictures and such, so the “recipe” for it will have to wait until another post. 

Dessert however, was awesome! I made these mexican chocolate cookies to go with our mexican-themed dinner. My initial idea was to put cayenne pepper in them, but after realizing that we didn’t have any in the house I decided that since Mexican hot chocolate has cinnamon in it, it would be a good addition here as well.

Mexican Double Chocolate Cookies

Preheat oven to 375* and spray two cookie sheets with cooking spray.

  • 1 cup whole wheat flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon

Whisk dry ingredients together in small mixing bowl. Set aside.

  • 1/4 Earth Balance spread, softened
  • 1/4 cup unsweetened applesauce
  • 1/4 brown sugar
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1 T flax mixed with 3 T water (mix these together and allow to sit about 5 minutes to get thick and egg-like)
  • 3/4 cup dark chocolate chips

In the bowl of a mixer combine Earth Balance, applesauce, brown and white sugars and vanilla. Cream mixture on medium speed, scraping down sides as needed. Add flax “egg” and beat well.

Add dry mixture in three parts, mixing well after each addition. After last addition, mix just until combined then add the chocolate chips and stir until incorporated.

Drop mixture by spoonfuls onto greased cookie sheets.

Bake at 375* for 12 minutes. Allow to cool on pans for 3-4 minutes, then remove to cooling racks.  

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These are best enjoyed with (or by) a cute boyfriend,

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crazy sisters,



or just a really great cup of coffee.



Stay tuned for more great spring-breakness! 🙂

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