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(01/21/18 5:46am)
By Julia Dzurillay
Staff Writer
Get ready for epic lightsaber fights, romantic connections and questions left unanswered: “Star Wars” is back and the force is strong with its eighth film in the main series, “The Last Jedi.”
Heroine Rey (Daisy Ridley) stands out as she learns the ways of the Jedi Knights and makes peace with her past. With the help of Master Luke Skywalker (Mark Hamill) and a few unexpected characters, Rey finds her role within the Force.
As the second film in Disney’s new trilogy, “The Last Jedi” feels reminiscent of “The Empire Strikes Back.” Dark undertones linger through Rey’s actions and conversations, and leave her questioning what she thought she already knew.
Villain Kylo Ren (Adam Driver) gets deeper and more significant character development in “The Last Jedi.” The audience gets to see his internal struggles and learn more about his past, both in his Jedi training and in his decision to turn to the dark side and become Snoke’s apprentice. Driver easily steals the show. From his facial expressions to the infamous shirtless scene, fans across the globe praised Driver for his performance.
Star Wars welcomed its first Asian-American actress, Kelly Marie Tran, who plays the fearless and spunky new character, Rose. Princess Leia (Carrie Fisher) was joined by another female leader in the Resistance, Vice Admiral Holdo, portrayed by Laura Dern. Through these new characters, this film seamlessly touches on real-world problems, like class struggle, feminism, religion and grief.
Most fans flock to “Star Wars” for the iconic lightsaber duels and outer space battles, and the action scenes in this film go above and beyond even as compared to the other films. Each battle contributed to the larger narrative of the Resistance and the First Order, as well as on a personal level for our main characters. With amazing special effects and sound design, these fights stimulated and captivated audiences, regardless of whether they enjoy action or not.
Sometimes, it felt as if there were too many subplots. Rey, Finn (John Boyega), Rose and Poe (Oscar Isaac) are on their respective journeys, rarely interacting with one another. This allows for uninterrupted self-exploration from our heroes, but makes the film as a whole feel fractured.
Some fans and critics felt as though director Rian Johnson was reaching too hard for comedic moments instead of using the established personas of these characters to their fullest potential. I would say this is just an attempt to grasp onto what newer, younger fans want: relatable characters, with a touch of humor.
What makes this new trilogy special is its ability to stand apart from the rest of the “Star Wars” franchise. It’s a new and exciting story that includes old characters, but doesn’t rely heavily on old themes and plotlines. “The Last Jedi” breaks a few of the established norms of the “Star Wars” universe, and only adds to the list of unanswered questions piling up from “The Force Awakens.”
“The Last Jedi” left me hungry for closure from the next movie. The movie ended with a sense of loss amongst several of the characters, yet this loss was punctuated with a ray of hope for the future of the Resistance and the Jedi. You better believe I will be reading fan theories until “Episode IX” is released.
(12/05/17 4:14am)
By Julia Dzurillay
Columnist
Hosting one last dinner before winter break? There are plenty of quick and easy ways to please a crowd, but one of our favorites is oven-baked fajitas. Throw all of your ingredients onto a baking sheet and pop it in the oven, so you can walk away and entertain your guests. Pair it with rice and black beans to enjoy a healthy and spicy dish faster than you can say “Chipotle.”
If you are hosting vegetarians, substitute the chicken with cauliflower chunks coated in melted butter. If you’re short on spices, just use one packet of El Paso fajita mix for a pre-blended mix of spices.
Makes: Eight fajitas
Ingredients for seasoning:
1 tablespoon chili powder (add more, if desired)
1/2 tablespoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1 teaspoon sugar
1 teaspoon salt
Ingredients for fajitas:
2 small onions
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 pound chicken breast
2 tablespoons vegetable oil
1 lime, juiced
8 tortillas
Directions:
1. Preheat the oven to 375 degrees.
2. Add a small drop of vegetable oil to a large baking sheet and spread it around to prevent the food from sticking. In a small bowl, add all of the spices for the fajita seasoning.
3. Cut the onions, bell peppers and chicken breast into long slices — using a different knife and cutting board for the chicken — and spread them on the baking sheet.
4. Pour a small amount of the vegetable oil over the chicken and vegetables, then sprinkle the fajita seasoning on top.
5. Using your hands, toss the ingredients until everything is coated in oil and seasoning.
6. Bake for 40 minutes, stirring once halfway through.
7. Take the baking sheet out of the oven and squeeze the lime juice on top.
8. Add fajita mixture into tortillas. Enjoy!
(11/27/17 8:29pm)
By Julia Dzurillay
Columnist
Fudge reminds me of a summer night walking along Jenkinson’s Boardwalk in Point Pleasant Beach, New Jersey, with sticky fingers and not a care in the world. But fudge doesn’t need to be a summer treat. Mix fudge with peppermint and you have the ingredients for a fabulous winter dessert.
If you’re craving all chocolate, substitute white chocolate chips with dark chocolate chips. If you’d rather skip the peppermint, substitute crushed Oreo’s for peppermint candy and swap peanut butter for peppermint extract. Or maybe drizzle chocolate sauce on top for extra gooey goodness.
Makes: 8 pieces of fudge
Ingredients:
24-ounce bag of white chocolate chips
14-ounce can of sweetened condensed milk
1/4 teaspoon of sea salt
2 teaspoons of peppermint extract
1 teaspoon of vanilla extract
1 1/4 cups of crushed peppermint candy or candy canes
Directions:
1. Line a nine-inch square pan with parchment paper.
2. Add white chocolate chips and sweetened condensed milk to a medium saucepan over medium low heat.
3. Stir until the white chocolate chips melt.
4. Remove the saucepan from heat. Add peppermint and vanilla extract.
5. Stir one cup of the crushed peppermint candy canes and sea salt into the mixture.
6. Pour the fudge into the pan.
7. Tap the pan onto the counter until the fudge is evenly distributed.
8. Top the fudge with remaining crushed peppermint candy canes and more sea salt, if desired.
9. Refrigerate fudge for two hours before cutting.
10. Enjoy!
(11/13/17 9:34pm)
By Julia Dzurillay
Columnist
Nothing rings in the holiday season like freshly baked cookies and hot chocolate on a brisk winter night. After last week’s traditional hot cocoa recipe, you may be wondering what would compliment your delicious chocolate drink. Luckily, the Culinary Club has the answer — gingerbread cookies.
Gingerbread cookies have long been a Christmas tradition in my house and now I’m passing that onto you. These cookies may take a little time to make, but the deliciousness makes it worthwhile. Top your cookies with your favorite icing or crushed candy canes to add an extra crunch to your munch with this recipe.
Serving size: 2 dozen cookies
Ingredients:
3 cups of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 tablespoon of ground ginger
1 3/4 teaspoons of cinnamon
1/4 teaspoon of cloves
2 1/2 teaspoons of vanilla
6 tablespoons of unsalted butter
3?4 cup of dark brown sugar
1 egg
1?2 cup of molasses
Directions:
1. In a small bowl, whisk together all of the dry ingredients: flour, baking powder, baking soda, salt, ginger, cinnamon and cloves.
2. Combine the butter, brown sugar and one egg in a large bowl, until they are well blended. Add molasses and vanilla. Stir again.
3. Slowly add the dry ingredients to the wet ingredients and stir until they are a smooth consistency.
4. Make a ball out of the dough and wrap it in plastic wrap. Let it stand at room temperature for at least two hours.
5. Preheat the oven to 375 degrees. 6. Line two baking sheets with parchment paper.
7. Grab a handful of dough and place it on a lightly floured surface. Sprinkle flour over the dough and rolling pin.
8. Roll the dough with the rolling pin until it’s about 1/4 inch thick.
9. Cut out the cookies with the desired cookie cutter and place the cookie on the parchment-lined baking sheets.
10. Bake one sheet at a time for 7-10 minutes.
11. Remove the cookie sheet from the oven and allow the cookies to cool completely before serving or decorating. This should take about 30 minutes.
12. Enjoy!
(11/05/17 1:46pm)
By Julia Dzurillay
Columnist
Before pumpkin spice lattes and caramel macchiatos existed, the Mayans and the Aztecs were making hot chocolate. During the 16th century, Spanish explorers discovered the “healing” powers of this spicy, velvety drink and brought it back for Europeans to enjoy.
Hot chocolate earned its name from its rich cocoa powder, in addition to chili peppers used to spice it up. Although hot chocolate is sweet and creamy today, the College’s Culinary Club is here to put the kick back into the traditional Aztec and Mayan drink.
Makes four servings
Ingredients:
6 cups of whole milk
10 ounces of dark chocolate
1/2 teaspoon of cinnamon
¼ teaspoon of cayenne pepper
4 cinnamon sticks
Marshmallows (optional)
Directions:
1. Using a knife to cut the dark chocolate into small pieces. Place them in a medium-sized saucepan.
2. Add milk to the saucepan and heat it over medium/low heat. Stir until the chocolate is melted.
3. Add cinnamon and cayenne pepper, as desired. Stir until combined.
4. Pour into four mugs and add one cinnamon stick per mug. Top with marshmallows and cinnamon.
5. Enjoy!
(10/29/17 11:11pm)
By Julia Dzurillay
Columnist
If you’re ever craving buffalo wings but dread counting the calories, the Culinary Club is here with a solution: cauliflower. It’s low in calories, yet high in fiber, magnesium and vitamins. It’s also easy to add flavors and spices.
While you can cook a delicious “cauliflower steak,” (a large sliver of cauliflower) it’s a lot faster and a lot more fun to pop little bites on the way to class. Here’s our new spicy vegetarian recipe, which is a convenient snack for on the go.
Ingredients:
1 cup of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 cup of milk
1/4 cup of water
1 head of cauliflower
1/3 cup of hot sauce
2 tablespoons of melted butter
Directions:
1. Preheat oven to 425 degrees
2. Cut cauliflower head into bite-sized pieces. Wash the pieces thoroughly with cold water and dry them.
3. In a large bowl, add flour, salt, pepper, garlic powder and onion powder. Mix well with a fork.
4. Slowly add milk and water into the large bowl until the mixture is smooth.
5. Add cauliflower into the bowl and stir until each piece is evenly coated.
6. Spray a baking sheet with nonstick cooking spray.
7. Spread cauliflower evenly onto the pan and bake for 20 minutes, or until crispy.
8. Combine hot sauce and butter.
9. Remove the cauliflower from the oven and toss them with the hot sauce mixture.
10. Place the cauliflower back into the oven for another 20 minutes. Enjoy!
(10/23/17 10:01pm)
By Julia Dzurillay
Columnist
Sometimes, lunch on the go means a bowl of half-cooked ramen noodles from the C-Store. I remember being a freshman and feeling guilty with each bite of Kraft Easy Mac I scarfed down. But no need to fear unhealthy eating anymore, because the Culinary Club is here with a healthy alternative: mason jar salads, a quick and easy meal for anyone on-the-go.
Most of these ingredients can be found in Eickhoff Hall or in the C-Store, which is perfect for any student on a budget. If you’d rather have a healthy snack for dessert, try making a mason jar parfait with layers of yogurt, granola and fresh fruit. When you’re done, rinse and fill the mason jar with water, lemon, cucumber and mint to cleanse your body. If you’re looking for something sweet to bring to class, blend a milkshake with one part milk, two parts cookies and cream ice cream and a little chocolate syrup. Think outside the jar!
Tomato and mozzarella salad ingredients:
Cherry tomatoes
Spinach
Bocconcini
Basil
Balsamic vinaigrette dressing
Southwest salad ingredients:
Romaine lettuce
Cherry tomatoes
Crushed tortilla chips
An avocado
Black beans
Corn
Shredded cheddar cheese
Ranch dressing
Directions:
1. Wash the vegetables and cut them, as desired.
2. Add dressing to the bottom of the mason jar first to avoid making the leafy vegetables soggy.
3. Add a desired amount of each ingredient to a mason jar, leaving the leafy vegetables, (such a lettuce or spinach) at the top. Screw on the lid.
4. Keep salad refrigerated until needed. Enjoy!
(10/17/17 2:31am)
By Julia Dzurillay
Columnist
You may have seen the crazy, extravagant milkshakes on Instagram, spilling out from dessert places like Black Tap in New York City. What if I told you that you could make those milkshakes in your very own dorm room, house or apartment? All you need is milk, a blender and some creativity for your own Insta-worthy drinks.
The TCNJ Culinary Club has a delicious recipe for your favorite milkshakes. If Oreos aren’t your cup of tea, we invite you to throw your favorite sweets together to create a milkshake or smoothie that is tasty for you.
Ingredients:
3 heaping scoops of vanilla ice cream
¾ cup of milk (preferably whole milk)
12 Oreo cookies
2 chocolate chip cookies
3 tablespoons of vanilla icing
Whipped cream
Directions:
1. In a blender, combine three scoops of vanilla ice cream, ¾ cup of milk and six Oreos. Blend until consistency is even.
2. Using a knife, cover the outer rim of two glasses with vanilla icing. Let it somewhat harden, about three minutes.
3. Put the remaining Oreos in a plastic bag. Using a spoon, smash them until the crumbs are about the size of a dime.
4. Roll the icing-covered rims of each glass in the smashed Oreos.
5. Pour the milkshake into a glass and top it with whipped cream.
6. Sprinkle remaining Oreo crumbs over the top of the whipped cream.
7. Add the chocolate chip cookie on top, and enjoy!
(10/03/17 12:30am)
By Julia Dzurillay
Columnist
Dump cake is the latest baking trend, and making it involves simple steps and minimal hassle. Simply dump all of the required ingredients into a pan, bake it in a slow cooker and serve. Grab your oven mitts and slow cooker and head to the nearest kitchen for a sweet and savory treat that will leave you begging for more.
Our dump cake is made with rich, gooey layers of chocolate that will melt in your mouth. If your sweet tooth is craving for something fruity, try baking an apple pie without the bottom crust. If you’d like to add a salty flavor to your chocolatey treat, drizzle the dump cake with peanut butter and Reese’s Pieces just before baking.
Our dump cake is made with rich, gooey layers of chocolate that will melt in your mouth (envato elements).
Ingredients:
1 box of Devil’s food cake mix
1 box of chocolate pudding mix
¾ cup of Nutella
¼ cup of chocolate chips
1 ½ cups of milk
1 melted stick of butter
Equipment:
Parchment paper
Slow cooker
Directions:
1. Line your slow cooker with parchment paper.
2. Pour dry cake mix and chocolate pudding mix into the slow cooker.
3. Pour melted butter and milk over the top of the dry ingredients.
4. Take a spoonful of Nutella and chocolate chips and place it over top of the dump cake mixture.
5. Take the back of a spoon and press down any dry mix that isn’t wet.
6. Cover the slow cooker and cook on low for 3 to 4 hours. Cooking time will vary depending on the size of your slow cooker, and enjoy!
(09/26/17 5:02am)
By Julia Dzurillay
Columnist
Apples are the perfect ingredient for making savory dishes this fall, especially if you have dozens leftover from apple picking at Terhune Orchards. Whether you’re using them to make delicious apple pie or mashing them for a tasty sauce, there’s nothing quite like the taste of apples on a crisp fall afternoon.
Apples are the perfect ingredient for making savory dishes this fall (envato elements).
One of my favorite apple recipes is for apple tart. Filled with layers of cinnamon sugar and flaky goodness, apple tarts are the perfect breakfast, snack or dessert. You can even drizzle some caramel sauce on top for a rich, candy apple flavor.
Ingredients:
1 sheet of puff pastry
Nonstick cooking spray
1 cup of brown sugar
1 tsp of nutmeg
2 tsps of cinnamon
1 tbsp of melted butter
1/4 teaspoon salt
1/2 lemon
3 apples
1/4 cup of chopped pecans
Directions:
1. Preheat the oven to 425 degrees.
2. Spray a baking sheet with nonstick cooking spray, melted butter or line it with parchment paper.
3. Cut the sheet of puff pastry in half and place the rectangles onto the baking sheet.
4. Cut the apples into thin slices, leaving on the skin of the apple.
5. In a large bowl, add sugar, nutmeg, cinnamon, salt and lemon juice to the apples.
6. Stir until the apples are thoroughly coated and set aside when finished.
7. Arrange the apple slices on the puffed pastry in a straight line, leaving about a half an inch border around the puff pastry. Overlap the apples, if necessary.
8. Sprinkle the apples with brown sugar.
9. Brush any visible puff pastry with melted butter.
10. Bake until the pastry is puffed and golden brown, about 20 minutes.
11. Remove tart from the oven and sprinkle pecans on top.
12. Add caramel, peanut butter or chocolate sauce for extra flavor, if desired.
13. Enjoy!
(09/18/17 10:49pm)
By Julia Dzurillay
Columnist
Living away from home all on your own at school can be difficult, especially when it comes time to prepare dinner. I especially miss my mother’s home-cooked meals every time I bite into a cheese sandwich or soggy french fry. With limited dining options and home-style cooking scarce, it’s a challenge to uphold a fulfilling diet as a student living away from home.
Recipe for microwavable lemon bars (envato elements).
Luckily, this quick and easy recipe is here to help solve your cooking problems. If you’re craving something sour, sweet and refreshing, try Mom on Time Out’s recipe for microwavable lemon bars conveniently made in your dorm room microwave. Within an hour, you’ll be remembering all the foods, flavors and feelings of home — just in time to finish that essay you forgot is due.
Serving size: 25 lemon bars
Ingredients (For Crust):
1 cup of flour
3 tbsps of powdered sugar
6 tbsps of melted butter
Zest of 1 lemon
Ingredients (For Filling):
1 cup of granulated sugar
Zest of 2 lemons
3 large eggs
.3 cup of lemon juice
1 tbsp of flour
.5 tsp of baking powder
.5 tsp of salt
Directions (For Crust):
1. Use butter to lightly grease a 9x9 inch microwave-safe baking dish.
2. Whisk flour, sugar and lemon zest together in dish.
3. Stir in melted butter to create the crust.
4. Press crust into the prepared baking dish.
5. Microwave for three minutes, or until crust is firm.
6. Set aside and prepare filling.
Directions (For Filling):
1. Beat together sugar, lemon zest, eggs and lemon juice.
2. Beat in flour, baking powder and salt. Continue beating for 2-3 minutes.
3. Pour the filling over the crust and microwave for three minutes. Filling should be set with a little jiggle. If it hasn’t set, microwave for an additional minute.
4. Refrigerate the lemon bars for several hours, or overnight.
5. Cut into squares, dust with powdered sugar and sprinkle additional lemon zest for flavor.
6. Keep refrigerated.
7. Enjoy!
(09/12/17 12:11am)
By Julia Dzurillay
Columnist
With this new recipe from the Culinary Club, you can skip waiting in long supermarket lines for a simple bag of potato chips. If you’re hungry for something crunchy to snack on, look no further than your dorm room microwave. This microwavable potato chip recipe allows you to try something new and is perfect for an afternoon of creativity.
There’s a variety of delicious toppings you can add to satisfy your cravings. After your potato chips are cooked, add vinegar, salt or pepper. Dunk the chips in barbecue sauce, ketchup or salsa. Add cheddar cheese — and microwave for an additional 30 seconds — if want to make nachos from scratch. Whether you choose to add toppings or condiments, or you choose to eat them plain, this recipe can be as customizable as you’d like.
Ingredients:
1 medium sized potato
2 tbsps of olive oil
1 tbsp of salt
Pepper (if desired)
Directions:
1. Thinly slice the potato and place the slices on a paper towel.
2. Place another paper towel over the potato slices and gently press down to absorb the excess moisture.
3. Let potatoes dry.
4. After the potatoes have dried, place the slices in a bowl.
5. Evenly coat the potatoes with two tbsps of olive oil.
6. Transfer the potatoes to a microwave safe plate.
7. Sprinkle with one tablespoon of salt or as much as desired.
8. Microwave potatoes for three minutes.
9. Flip the potatoes to the opposite side.
10. Microwave for an additional three minutes, or until golden brown.
11. Let cool for five minutes.
12. Sprinkle again with salt and pepper, and add toppings if desired.
(09/04/17 8:14pm)
By Julia Dzurillay
Columnist
Why make a complicated dish when two ingredients are all you need? Today, the College’s Culinary Club brings you one of our favorite recipes to make — ice cream!
This simple frozen treat can be made with nothing more than heavy cream and condensed milk. If you’re looking for a sweeter taste, add vanilla extract to create a stronger flavor. For hazelnut ice cream, stir 3 tablespoons of melted butter and a ½ cup of Nutella.
Ingredients:
2 cups of heavy cream
1 (14 ounce) can of Eagle Brand® Sweetened Condensed Milk
Directions:
1. Using a mixer or strong kitchen spoon, whip the heavy cream until it peaks. (The cream should stand up in little pyramids when you pull out the spoon from the mixture.) For added flavor, mix 2 teaspoons of vanilla extract with the sweetened condensed milk in a separate bowl.
2. Slowly fold the whipped heavy cream into the milk.
3. Pour mixture into a 2-quart-sized container and place in the freezer for at least 8 hours to solidify.
4. Enjoy!
(08/29/17 2:24am)
By Julia Dzurillay
Staff Writer
The newest pop superstars are finally bursting into the trending music scene, full of color and flavor.
Superfruit –– what began as a YouTube channel –– has became the name of a band consisting of Scott Hoying and Mitch Grassi from the acapella group, Pentatonix. After one member of the Grammy Award-winning quintet took a step back from the spotlight, Hoying and Grassi decided to take their internet presence to the next level.
Because their YouTube channel has gained so much popularity, with over two million subscribers, the boys have shifted gears this spring –– instead of releasing Q&A or challenge videos each week as they had done previously, the boys have begun to use their channel to release new singles, medleys and covers. They also released their epic album, “Future Friends,” in June. The name “Superfruit,” which started out as the name of their YouTube channel, soon became their band name as well.
Though Grassi and Hoying continue to make music with Pentatonix, “Future Friends” is a departure from Pentatonix’s signature acapella sound. Although both the artists behind Superfruit and Pentatonix push musical boundaries, Grassi and Hoying use their original lyrics, as well as instruments, to take Superfruit in a completely different direction.
The first half of “Future Friends,” released in June, introduces bold themes that help reimagine the group’s aesthetic. By com
bining vintage guitar riffs and trending harmonies used by bands like Oh Wonder, “Future Friends” gives off a nostalgic feel, while still keeping its own fresh and innovative style.
As the summer has progressed, Hoying and Grassi have released music videos for each of their new tracks that feature famous dancers, ’90s sleepovers and heart-shaped jackets.
Each video features a kaleidoscope of colors, people and props that together weave the stories of the songs together.
In the video for “Heartthrob,” the two boys lament over their favorite celebrity crushes, complete with lip-shaped phones, posters of John Stamos and bright pink nail polish. Their video for “Worth It (Perfect)” features two lovers who dance through all their troubles.
Perhaps the most memorable song on the album, “Imaginary Parties,” is unlike anything else in the music scene currently. With sensual lyrics and background noises, Superfruit curated the perfect combination of electronic, funky and satisfying sounds for their listeners, with a vibrant and fashion-forward music video to match.
These two refreshed faces are perfect for a twist in your typical pop music. Whether you’re driving to the beach or driving to the supermarket, Superfruit has some of the freshest, juiciest songs of 2017 to jam to –– but that’s not all. Superfruit’s self-proclaimed “super music” is set to give listeners two heaping doses of pop singles. “Future Friends: Part 2” is set to be released on Sept. 15, so get ready for even more dance anthems from this dynamic duo.
(08/28/17 11:32pm)
By Julia Dzurillay
Columnist
From rainbow bagels to unicorn drinks to galaxy donuts, the colorful dessert trend has taken over our social media feeds. By following a few simple steps, you can create your own Insta-worthy treat with delicious cupcakes.
This unicorn cupcake recipe is great for beginner bakers looking to step out of their comfort zone this semester. All you need is a little food dye, some sprinkles and a pinch of imagination.
Ingredients:
Colorful sprinkles
Neon food dye
16 ounces of vanilla frosting container
2 gallon sized plastic bags
1 package of vanilla cupcake mix
2 dozen cupcake liners
Directions:
1. Prepare your pan with cupcake liners and preheat oven according to the directions on the box.
2. Make cupcake batter according to instructions on box.
3. Separate batter into four bowls.
4. In each of the four bowls, add a different color food dye and mix well.
5. Scoop two heaping spoonfuls of each color batter into one of the plastic bags.
6. Seal the plastic bag and cut one of the bottom corners. Pour batter into each cupcake liner until half full.
7. Bake cupcakes according to the box directions. Set aside to cool for approximately 10 minutes.
8. While the cupcakes are baking, prepare the icing.
9. Separate icing into four bowls and add a different color of food dye to each bowl. Mix well.
10. Place the other gallon sized bag in a tall glass with one of the bottom corners facing the bottom of the glass. This will make it easier to pour the icing into the bag.
11. Add each color to the side of the bag without crossing each other. This will create a swirled color effect when the icing is added to the cupcakes.
12. Snip the bottom corner of the bag and push the icing through the opening.
13. Spread the icing onto the cupcakes, add sprinkles and enjoy!
(04/29/17 5:03pm)
By Julia Dzurillay
Columnist
Every family has a traditional go-to recipe. My mother always makes a dozen empanadas that leave me snacking for days. They’re simple, customizable and taste great leftover.
The ingredients in an empanada depend on the chef’s nationality. I’ve had empanadas with almonds, olives, raisins and even hard boiled eggs. Because my mother is from Nicaragua, our recipes are made of traditional and simple ingredients: ground beef, onions and spices.
Make your own empanadas with chicken or use cheese and spinach for a vegetarian option. You can even enjoy them baked or fried.
Ingredients:
1 tbsp of olive oil
1 1/4 lb package of ground beef
1 medium onion (finely chopped)
1/4 cup of tomato sauce
12-16 pimento stuffed green olives (sliced)
4 garlic cloves (finely chopped)
1 tsp of dried oregano
1/2 tsp of cumin
Vegetable oil or corn oil
2 dozen “discos” or empanada shells
Directions:
1. In a large skillet, heat 1 tbsp of oil over medium heat.
2. Add ground beef and cook until browned. Break up the meat with a wooden spoon as it cooks.
3. Add chopped onions to skillet and cook for about five minutes, or until soft.
4. Stir in tomato sauce, olives, garlic, cumin and oregano. Simmer mixture until it thickens for about 15 minutes.
5. Drain excess oil from mixture and set aside to cool for five minutes.
6. As the meat mixture is cooling, sprinkle flour on the counter. Roll out discos with a rolling pin until they're 1/2 inch larger in diameter.
7. Add a spoonful of meat mixture into the middle of each disc. Moisten the edge of each disc with water, and fold in half. Use a fork to press the edges of the disc’s perimeter, enclosing the meat inside.
8. Fill a deep saucepan with about 2 1/2 inches of oil. Heat oil to 350 degrees and add empanadas in small batches. Cook for about two minutes on each side, or until crisp.
9. Transfer empanadas to a paper towel to drain excess oil.
(04/22/17 2:52pm)
By Julia Dzurillay
Columnist
Now a popular food trend, smoothie bowls started this year at the Jersey Shore chain Playa Bowls. For those who may be unaware, a smoothie bowl is made with natural and fresh ingredients. Some travel to the Jersey Shore to enjoy smoothie bowls, but others have brought them into the kitchen.
Smoothie bowls are customizable and can be made more or less healthy. Add protein powder or chia seeds into the smoothie to sneak nutrients into your diet. If you love sweets, then throw some chocolate syrup, nutella or peanut butter chips on top. All you need for this recipe is a blender, fruit and an imagination.
Creating this snack may seem daunting, but trust me, it is not that hard. I encourage you to make this summery snack as a reward for finishing your homework or going to the gym. Enjoy this recipe for a nutritious treat for on-the-go students.
Smoothie Ingredients:
1 heaping cup of frozen mixed berries
1 ripe banana (frozen)
2 or 3 tbsp of coconut or almond milk
Toppings:
1 sliced strawberry
2 tbsp of blueberries
3 tbsp of granola
1 tsp of honey
Directions:
1. Cut the frozen banana into slices, then add the banana and frozen berries to a blender
2. Add coconut or almond milk. Blend on low.
3. Continue blending until the entire mixture has a smooth consistency.
4. Scoop mixture into a serving bowl.
5. Add toppings and enjoy!
(04/13/17 7:46pm)
By Julia Dzurillay
Columnist
I am lucky that I can say that all the students on my freshman floor were really friendly, and we quickly formed a bond. One of our favorite activities was — you guessed it — eating, however, the lack of ovens in the freshmen dorms made cooking a challenge. Eventually, my friend cracked the code. He threw his door open, blasted music through his amplifier and started making guacamole.
It took him forever to mash the avocados and there were cilantro stems smushed into the floor, but it was worth spending time with friends. Despite our busy schedules, homemade guacamole brought us together.
I encourage you to grab these convenient ingredients from the C-Store or the local grocery store and reward yourself and your friends for all of your hard work.
Ingredients:
3 avocados
1 lime
1 teaspoon of salt
1/2 cup onion (diced)
3 tablespoons of chopped fresh cilantro
2 tomatoes (diced)
Directions:
1. In a small bowl, squeeze juice from the lime. Set aside.
2. In a large bowl, peel, pit and mash the avocados.
3. Stir the onion and tomatoes into the mashed avocados.
4. Add the lime juice, salt and cilantro.
5. Enjoy!
(04/09/17 12:49am)
By Julia Dzurillay
Columnist
Last summer, my friend and I decided to host a party featuring a variety of dips for guests to sample. I made a seven-layer bean dip, and my friend made a buffalo chicken dip. Then, we made a cannoli cream dip for dessert.
As a proud Italian, eating cannolis is second nature to me. Graduation, Christmas or a birthday party? Cannolis are always the go-to! Naturally, it was only a matter of time before I made my own cannoli cream.
This recipe is my personal favorite because of its simplicity. Many of the ingredients are common kitchen items, but if you don’t have them, don’t panic. They only cost a few dollars each.
Plus, you can make this dip your own. You can dip crushed up ice cream cones, strawberries or pretzels into your cannoli cream. Or just eat it alone with a spoon — I won’t judge you.
Ingredients:
2 cups of ricotta cheese
1 package of cream cheese
1/2 cup of confectioners sugar
1 teaspoon of vanilla extract
1 cup of mini-semisweet chocolate chips
Directions:
1. In a large bowl, beat together ricotta cheese and cream cheese until smooth.
2. Add sugar and vanilla and stir mixture well.
3. Add chocolate chips.
4. Cover bowl with plastic wrap and refrigerate for at least 10 minutes before enjoying.
(03/30/17 2:14am)
By Julia Dzurillay
Columnist
Even as the spring weather approaches, there is nothing quite like enjoying hot soup on a rainy day. Potato soup is a personal favorite of mine because it is inexpensive and easy to make. You can follow this recipe for a variation on a flavorful classic. The best part of this recipe is that it can easily be made in the comfort of your dorm. Break out your favorite coffee mug and within a few minutes, you could be enjoying a delicious lunch, dinner or midnight snack. Any time of the day can be a great time for soup.
Ingredients:
¾ cup of water
3 tablespoons of potatoes, cut into small cubes
1 tablespoon of chopped white onion
2 tablespoons of cheddar cheese
2 teaspoons of cornstarch
½ cup of chicken stock
¼ cup of milk
Salt and pepper to taste
Optional:
1 tablespoon bacon, cooked
Directions:
1. Cut potatoes into small cubes.
2. Combine water and potatoes in a microwaveable large mug and microwave for 3 minutes — stirring halfway — until the potatoes are tender.
3. Drain the water out of the mug.
4. Add bacon, cheese, onions and cornstarch into the mug and stir.
5. Stir in the chicken stock, milk, salt and pepper.
6. Microwave for 3 minutes or until soup thickens.
7. Top with cheese and bacon. Enjoy!