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Recipes

Filtering by Tag: dessert

Cookie (Making) Monster

Fred Chang

Words and Photos by Michaela Mazure

Ahh, Thanksgiving. The excuse to eat an absurd amount of carbs and desserts with absolutely zero judgement. But for those of us who are in the kitchen on turkey day, we know how stressful the prepping and planning can be. Make your day a little easier by making this cookie dough weeks in advance, and then just popping it in the oven when you’re ready to use it! These Pumpkin Spice Oatmeal cookies are the perfect combination of fall flavor with the nostalgia of grandma’s classic oatmeal cookies.

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Quick and Easy Chocolate Mousse Recipe

tastebu

Photos and Words by Bri Garrett

I love chocolate mousse. What I don’t love is the complicated process of having to make it. From whipping egg yolks to the point of weak muscles to tediously melting chocolate in a double boiler - traditional chocolate mousse can be a little too much for a college student to handle. My version, however, will become your go-to for a quick, but still decadent, dessert. 

Not only is this recipe extremely easy to make, but also it costs less money than it would to order cinna stix from Domino’s - a last minute option I tend to take often when I’m craving something sweet. This chocolate mousse combines two ingredients that you either already have in your room, or can easily run to Buick Street, Star Market, or even CVS for. I’m a firm believer in the idea that you don’t have to have 100 ingredients to make a delicious product. Even the simplest of recipes can be quality dishes, and this recipe holds true to that belief.

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PHAT Family Candy Bars

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Photos and Words by Fred Chang

So before you even get into the recipe, you might be wondering, what the heck is the PHAT family? As a part of BU’s Taiwanese American Student Association’s e-board, I was lucky enough to be inducted into a lineage dubbed the PHAT Fam, because we all had baby fat faces, which we would affectionately dub our “mochi cheeks.” As for what inspired this candy bar, it was from the original three progenitors in my line: my grandbig, Enya, who is one of the most exacting food critics I’ve ever met, my “auntie” Cathleen, who is warm, sweet, and caring, and my own big, Renee, who loves all things Asian. This candy bar takes the food trends that my grandbig adores, such as peppered dark chocolate and salted caramel, some Asian ingredients, like misugaru, that my own big prefers, and chocolate ganache, a particular favorite of Cathleen’s, and melds them together. Without further ado, this is the recipe to the PHAT Family Candy Bar.

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Pumpkin Pudding

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Words and Photos by Corinne Ognibene

Autumn is officially here and that means everyone who is forced to set their pumpkin obsessions aside for the greater part of the year is finally able to rejoice and embrace it once again. Nowadays, it may be hard to imagine a world before Pumpkin Spice Lattes but, believe it or not, the use of pumpkins as a dessert food may date all the way back to the first Thanksgiving (though it is more likely that it would have been used in a savory recipe). The first mention of pumpkin pie appears in the first American cookbook, “American Cookery,” published by Amelia Simmons in 1796; it was a recipe for Pumpkin Pudding Baked in a Crust. Since then, it seems America has welcomed pumpkin into their hearts and has never looked back. This pumpkin pudding, served in jack-be-little pumpkins, makes for a delicious and festive party food that would look great on any dessert platter. It’s also quite easy to make.

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Chewy Apple Spice Cookies

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Words and Photos by Yasmine Ghanem

When I was growing up, my family and I would drive out to an orchard for apple picking once a year. Having that time to spend together was something I’d always look forward to, but with my brother and I both in college now, there’s hardly any time. Thinking back on those apple picking adventures got me a little homesick, but what better way to eat the sadness away than with fresh out-of-the-oven cookies! These butterscotch glazed apple spice cookies are perfect for when you’re thinking of home and need a little comforting.

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Passionfruit Gelato

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Words and Photos by Fred Chang

Between spending the summer in the micro-sauna known as Boston and taking summer classes, I found myself feeling a tad homesick. I missed being able to go to the beach, sit in the sand, bask in the California sun, and enjoy a scoop of ice cream. Since the beach was too far, I figured, why not make ice cream? After perfecting sorbets, I went on to trying my luck with gelatos. A gelato is made with a creme anglaise base (a thin custard sauce), with more milk than cream or egg, resulting in a creamier texture than traditional ice cream. Passionfruit are readily available in Taiwan, where I was born, while here in Boston, one can purchase them from WholeFoods or Roche Bros. markets. Combining tart yet crunchy passionfruit seeds with the creamy and rich vanilla gelato made for a beautiful combination.

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“Everything but the kitchen sink” Pantry Cookies

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Words and Photos by Amanda DeJesus

It’s that time of year again: the end of the semester, when those with kitchens scramble to use up any odd ingredients that they find in their pantry! I decided to bake up some delicious “Pantry Cookies”, inspired by Christina Tosi’s Compost Cookies. The great thing about these cookies is that they can adapt to whatever ingredients you have on hand: chocolate chips, butterscotch chips, potato chips, nuts, candy, anything. The possibilities are endless! I suggest trying a combination of salty and sweet ingredients, you will be in heaven.

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Mascarpone Ice Cream

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Words and Photos by Fred Chang

For those of you who follow Australian television, namely My Kitchen Rules, you would have heard a lot about mascarpone sorbet and ice cream, components used by two competing teams and in one of those cases, receiving rave reviews by incredibly judicious judge, Chef Colin Fassnidge. While this recipe is not the same as Katie and Nikki’s (the team whose mascarpone sorbet earned them plenty of applause and inspired a rival team to create a mascarpone gelato in response), it is still a simple, straightforward recipe for those who are interested in a delicious ice cream.

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9-foot vs. 9-inch Key Lime Pie

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Photos and Words by Natalie Goldberg

Think about taking the first, satisfying bite of your favorite dessert.  Maybe it’s cool and refreshing, warm and rich, or crunchy and chewy; regardless it’s jam-packed with all the flavors you crave.  Even as a kid, I’ve always been the one to order a fruity dessert as opposed to a chocolate lava cake or hot fudge sundae.  Something about a tangy, sweet, and tart dessert makes me feel refreshed and cleanses my palate.  Therefore, it was at an early age that my love of key lime pie first came to fruition.

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Eat Clean: Healthified Chocolate & Peanut Butter Molten Lava Cakes

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Photos and Words by Amanda Barone and Marisa Catapano

As usual, the story starts with Marisa, the healthy foodie, scrolling through her Instagram feed drooling over the hundreds of foodporn accounts she follows. One picture in particular stopped her in her tracks: Chocolate & Peanut Butter Molten Lava Cakes. Not only did the picture make her stomach growl at first sight, but the recipe in the caption gave her hope that she could recreate this masterpiece herself.

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Sour Cream is Not Just For Tacos

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Photos by Andrea Farr, Words by Bri Garrett       

I vividly remember bringing my famous double chocolate muffins to a school event for the very first time, and as I can recall, not a crumb was left in the basket that I brought them in. My friend asked me, “Bri, these muffins are not like ordinary muffins, what’s your secret?” I smiled, knowing that my answer would be a huge shock to her and everyone else around us. As soon as I uttered the words “Sour Cream” I was bombarded with a myriad of raised eyebrows, turned heads, and confused faces.

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Cannoli Roll Cake: An Asian Interpretation on an Italian Classic

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Photos and Words by Fred Chang

In Asian bakeries, there are plenty of exotic, unique, and intriguing desserts. One of my favorites when growing up in a Southern Californian suburb was the Swiss roll or roll cake! A fluffy, light sponge wrapped around a delicate, silky cream, the roll cake was a blank canvas waiting to be painted with different flavor combinations. Traditionally, a genoise is the type of spongecake used to make a roll, but for this particular recipe, I opted for a Malaysian sponge, as it is light, spongy, and eggy, something that helps make it perfect to contrast any sort of filling. As an immigrant interpreting classics from all around the world, I like to combine the flavors of one dessert into the components of another.

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Cotton Cheesecake

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Photos and Words by Fred Chang

Ever since I started practicing wagashi (Japanese sweets), I came across certain desserts that had more Western influences; rather than using white beans, tapioca starch, or katen jelly, they were more dessert-like in the traditional sense, using eggs, flour, butter, etc. Such desserts included castella, which is like a genoise cake that uses honey instead of sugar, and a cotton cheesecake. What separates a cotton cheesecake from its usual American variation is the preparation: a normal cheesecake simply requires its ingredients to be mixed together and baked on a crust made from crushed cookies (usually graham crackers) and melted butter. But a cotton cheese is more in line with a soufflé. In a double boiler, cream cheese, butter, and milk are melted and mixed into a smooth, creamy paste. Then whipped egg whites are folded in gently, along with yolks and flour. This process results in a lighter, airier cheesecake with a dark brown exterior.

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Festive Bowl Cake

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Photos and Words by Fred Chang

Whenever I bake a cake, I try to find different ways to make them stand out from the standard 9x9 layer cakes or the now outdated cupcake. One of the most charming plating styles for desserts, that I absolutely adore, is dessert served in bowls. So I asked myself, “Why not bake a cake inside of a bowl?” A bowl cake would look very charming in its simplicity and would eat fairly well, as you could simply dig into it with a spoon, as a well-baked cake would still be soft enough to scoop out, especially when such a cake includes apple cider – carbonated drinks can create a fluffier texture in batters. As the holidays are approaching, I figured I’d make the flavors of this cake more festive, and one particular style of cuisine could embrace the simplicity of the dessert, as well as the garnishes I would give it: British cuisine.

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The Sweetest Thing About Being Hispanic

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Words by Krystle Lischwe

Dulce de leche: its kind of a big deal. You’ve probably heard of it, or been lucky enough to taste it. Translated literally, dulce de leche means “sweet from milk” and has a similar flavor to caramel. However, outside of Latin homes, it is commonly known as milk jam or milk candy that can be used as rich fillings to flavor ice cream, or to create delicious dulce de leche cheesecake bars. Created by accident in 1829 (talk about a perfect mistake), this decadent dessert traces back to Argentinean roots. Despite its origins, dulce de leche became a staple of Latin America with each country adding its own flare to the recipe.

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