Tag Archives: #love

Cooking with Love: Giving Tuesday

Thanksgiving is a beautiful holiday, but almost just as exciting is the day after.

No, not because Black Friday deals. No, not because the ban on politics at the dinner table is over. It’s because NOW, we can sing CHRISTMAS CAROLS.

And make HOLIDAY FOOD.

And all the lights in our dorm rooms have purpose again!

But let’s go back to that second point…and think about what it means as we go into finals season.

Soon, some of us will start spending our lives (or more of them, if that’s possible) in Butler. Others will resort to leaving passive agressive notes to Butler seat-savers, or crying alone in our rooms. We’ll get more stressed, more tired, and more feeling like why are we doing this again than we have for most of the past semester.

The bright spot?

29 November is Giving Tuesday! Just in time to kick off the giving spirit.

And what better to give than…food?

More than that, food from the heart.

There are lots of ways to do this. First off, there is the GS Student Council Food Bank, which is conveniently collecting donations every Tuesday for the rest of the semester. Despite Columbia’s millions of dollars in endowment, many of our classmates face food insecurity on top of the stress of class and finals. It takes maybe a dollar to donate something – stop by Lerner from 11-2 on a Tuesday with some cereal, pasta or something else on their suggested list! It’ll take maybe 10 minutes, and we all probably need a study break that long anyway.

If you’ve got about 50 more minutes and want to bring more joy into people’s lives, I’ve found cookies are surprisingly effective at doing so. One batch of the recipe below makes THREE DOZEN. Two cookies each for EIGHTEEN people.

What are you waiting for?

BEST CHOCOLATE CHIP COOKIES RECIPE

Special thanks to my mom for making them and to the Crisco shortening package for the inspiration.

Ingredients:

3/4 cup Crisco® Butter-Flavored Shortening (or 3/4 cup + 1.5 tbsp butter)*
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
2 1/2 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
2 cups (1 package) semi-sweet chocolate chips

Instructions:

1. Preheat oven to 375ºF.

2. Cream shortening/butter and brown sugar. Mix milk and vanilla until well-blended; beat in egg.

3. Combine flour, salt and baking soda. Mix into other ingredients until jussstt blended.

4. STIR IN THE CHOCOLATE CHIPS (a bit at a time works best!).

5. Taste some.

6. Roll the dough into whatever size you want your cookies to be, and press them onto an ungreased cookie pan.

7. Taste one.

8. Bake 8-10 minutes for chewier cookies, or 11 to 13 for crisper ones!

9. Taste one.

Well, there you have it folks – how to spread the love on Giving Day and beyond.

tl;dr: Give to the GSSC Food Bank on Tuesday, then make cookies to brighten a few more people’s days.

And remember – soon we’ll see the light again! Be they for Christmas or just all we’ve been missing from the sun while in Butler.

*Buy the shortening, you won’t regret it.

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Sweet Tooth Recipes: #NoBake Oreo Layered Chocolate Mousse

Happy Valentines Day! The month of February always has me dreaming of chocolates and roses. While the stores are shelved with heart-shaped candy and cards professing love, no bake chocolate mousse may be the only way to celebrate a month filled with so much love. You can make this fairly easy and delicious dessert for someone special in your life, or just devour it yourself because, well, let’s be honest, you deserve it.

The trickiest part of the chocolate mousse dessert is folding together the ingredients. Make sure that as you fold the whipped egg whites and cream, you do not mix—just fold one layer into the other. Think airy, fluffy thoughts.

 

Ingredients:

3 Eggs (Only using the Egg Whites)

5 ounces of Bitter Sweet Chocolate (about 1.5 chocolate bars worth)

2 tablespoons Granulated Sugar

1¾ cup Heavy Whipping Cream

1 Box of Oreos

Garnish with Mint Leaves and Raspberries

 

Directions:

  1. Begin with a double boiler in order to melt the chocolate. If you don’t have one, grab a pot and a stainless steel or glass bowl that can sit in the pot without touching the bottom. Add water to the pot but make sure the bowl stays dry. Place on low-medium heat.
  2. Chop up the chocolate into bite-sized pieces and throw it into the double boiler bowl. *Make sure to keep an eye on the chocolate so it doesn’t burn.
  3. In a large bowl, whisk the heavy whipping cream until small peaks form (about 3 minutes of whisking with a machine) and set aside.
  4. In a separate bowl, crack 3 eggs and separate them, keeping only the whites. It is crucial that no amount of yolk is incorporated in the egg white mixture.
  5. Whisk the egg whites until they become foamy. While continuing to whisk, gradually add the sugar to the egg whites, making them firmer and thicker.
  6. When the chocolate is completely melted, take it off of the heat and let it cool for 10-20 minutes.
  7. These next steps are the most important. Folding: add one spoonful of the fluffy egg whites into the chocolate. Once incorporated, fold the entire chocolate mixture back into the rest of the egg whites.
  8. Now take about a third of the heavy whipping cream and fold it into the chocolate and egg white mixture. Once this is fully combined, pour this mixture back into the rest of the whipping cream and fold until fully incorporated.
  9. Crushing only a few at a time, put 3-4 Oreos in a plastic bag and use your hands to crush them into small crumbles.
  10. Layering—in whichever glass or bowl you wish to serve this dessert, begin with a layer of Oreo cookies as a base. Next, add the chocolate mousse. You can create alternating layers as you see fit. Finish with a some fruit or a sprig of mint.
  11. Enjoy!

 

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