Easy Drop Cookies

Last night I had a chance to teach a “class” for our students as a part of the Now Programming series hosted by our Residence Life staff on-campus.  We renovated a few residence halls last year and in one of them added a demonstration kitchen.  I wanted to show students how to make cookies that had all the ingredients, but also how to make cookies without needing to have flour, sugar, etc in your residence hall room.  So, after looking through some of the best cookbooks, I found this recipe for Drop Cookies in a Catholic Daughters Cookbook.

While I gave away the ingredients on the left for students to be able to make their own cookies, I made some with a different cake mix for the students to snack on while I was making the more complicated cookies.

Easy Drop Cookies

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Red Velvet Cake

Yesterday we had our annual Faculty/Staff Bake Sale as a fundraiser for the Alternative Spring Break program.  We have a number of groups that head off campus to different areas to engage in service.  Throughout the year, these students have explored issues of social justice and the topics with which they are engaged.  I made two contributions to the bake sale this year.  The first was the Red Velvet Cake, made into cupcakes, in the New York Times Cookbook.   I intended to have them be purple, but clearly didn’t add enough food coloring, so the cupcakes turned out another shade of brown.

Purple Velvet Cupcakes

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Moroccan Carrot Salad

This week I wanted to have some good food options ready for meals and decided to make a vegetable salad and chicken.  As I was looking through the Essential New York Times Cookbook, I came across the recipe for Moroccan Carrot Salad.  While I’m not normally a fan of cooked carrots, I thought it might be worth it to take a try.  I made it with the recipe from the other day, Moroccan Chicken Smothered in Olives, which you’ll see posted later this week.

Moroccan Carrot Salad

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