January 2018 Leaflet

The Leaflet 1.26.17 | Vol. 4 Issue 5

Recipes

Recipes issue One of the nicest things you can do for someone is giving them a freshly cooked meal.

In the spirit of this, and the upcoming holiday devoted to showing your love to others, The Leaflet has decided to compile different recipes for your pleasure.

Each recipe was made and tested by our staff to ensure that only the best recipes were put on a display of your choosing. The recipes

have varying difficulties but all have the same result- a happy chef.

So we at The Leaflet encourage you to try one recipe for each of our sections: Breakfast, Lunch, Snack, Dinner, and Dessert.

We promise you will be delighted, and if you decide to make any recipes for your significant other on Valentine’s day, your S.O. will be delighted too.

Taylor Close & Sydney Evans

staff members

Jenna Bao Natalie Brinkman Lindsey Brinkman Ally Bonhaus Morgan Brownell Emily Chien Adhiti Chundur Taylor Close Sydney Evans Maya Goldenberg

Ben Green Harsitha Kalaiarasan Anisa Khatana Everett Kohinke Hannah Lee Abigail Lefton Emme Loon Jessica Lu Harsimran Makkad Sara Margolis

Leaflet Editors-in-Chief Taylor Close Sydney Evans Executive Editor Jenna Bao Associate Editor Adhiti Chundur Print Editors-in-Chief Nathalie Brinkman Adhiti Chundur

This issue Anne Marsh Lydia Masset Claire Myers Aidan Noble Yvanna Reyes Madeleine Suh Kirsten Thomas Sydney Weiss Jack Wolfe

Executive Web Editor-in-Chief Harsimran Makkad Social Media Director Sydney Weiss Creative Projects Directors Taylor Close Anne Marsh Sydney Weiss

p4: Banana Pancakes p8: Asiago Spinach pasta salad p10: peanut butter oatmeal bites p12: stuffed mushrooms p14: pesto pasta p16: green bean casserole p20: macrons p22: tiramisu The Leaflet, the official digital newsmagazine of Sycamore High School, serves as an educational tool in the training of student journalists. We provide information and editorial leadership concerning school, national, and world issues. We also provide a public forum for the exchange of ideas and viewpoints and give coverage to newsworthy events directly related to our diverse school population. These viewpoints are purely from the staff of The Leaflet and not the administration.

Sycamore High School 7400 Cornell Road Cincinnati, OH 45242

1

Br eak fas t Mixed Berry Smoothie Ingredients: 3/4 cup Ocean Spray Light Cranberry juice drink, any flavor 3/4 cup frozen mixed berries (strawberries, r a s p b e r r i e s ,

blackberries,and blueberries) 16-ounce container low fat berry-flavored yogurt 1/2 banana

Directions:

1 Cut banana into slices.

2 Combine all ingredients in a blender.

Blend for a few seconds on high speed or until ingredients are thoroughly combined. Pour into a large glass.

Note: If you want the consistency to be thicker and closer to ice cream, you can freeze the banana slices.

Kale Avocado Smoothie Ingredients: 2 cups kale 2 cups spinach 1 avocado 1/2 cup pineapple

1 tbsp ginger 1 apple 1 tsp mint leaves

Directions:

1 Shred ginger.

2 Cut the core out of your apple 3 Chop pineapple.

4 Combine all ingredients in a blender.

Blend for a few seconds on high speed or until ingredients are thoroughly combined.

Pour into a large glass.

2

Information by Taylor Close, Sydney Evans

Chocolate Banana Smoothie Ingredients: 1 banana not frozen and 5 ice cubes or 1 banana, sliced,

frozen 1 cup milk 2 tbsp peanut butter 1 tbsp cocoa powder, unsweetened

Directions:

1 If you want a thicker smoothie, slice your banana and freeze it.

If you forget to do this step, you can use the ice cubes and an unfrozen banana in place of freezing the banana.

2 Combine

all ingredients in a blender. Blend for a few seconds on high speed or until ingredients are thoroughly combined. Pour into a large glass.

Orange Ginger Smoothie Ingredients: 1 orange 1 pear 1 apple 2 carrots 1 banana

1 tsp ginger 1/2 cup tofu 1/2 cup pineapple

Directions:

1 Shred ginger.

2 Cut the core out of your apple and pear.

3 Chop pineapple and carrots.

4 Combine all ingredients in a blender.

Blend for a few seconds on high speed

Photos courtesy of Taylor Close, Sydney Evans

3

Banana Pancakes Ingredients: 2 medium bananas 1/2 cup of milk (or almond milk) 2 eggs

1 cup of flour 1 tsp of baking powder 1/2 tsp of baking soda Optional: Chocolate chips

Directions:

1 Puree the bananas with a potato masher or fork.

2 Add milk and eggs. Whisk the mixture.

3 Add dry ingredients and whisk. The mixture should be fairly smooth, but a few lumps are okay.

4 Optional: Fold in chocolate chips.

5 Heat up skillet. With a Âź cup as a measure, scoop the batter onto the skillet.

6 In about a minute, there should be bubbles. Flip, and cook for another minute.

7 Once all the batter has been cooked, enjoy! Add chocolate chips, banana slices, and/or syrup to top.

4

Information by Sydney Weiss Source: cooktoria.com

Photo courtesy of Sydney Weiss

Scones Ingredients 2 1/2 cups flour 1/4 cup granulated sugar 2 1/2 tsp baking powder 1/2 tsp salt 1/4 cup frozen unsalted butter

3/4 cup plus 1 tbsp cold heavy whipping cream, divided 2 large eggs divided 1/2 tsp vanilla extract

Directions

1 2

3

4

Preheat oven to 350 degrees and line baking sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Then, grate frozen butter into flour mixture. Stir until grated butter is coated and evenly distributed.

In a medium bowl combine 3/4 cup cream, 1 egg, and vanilla extract, whisking well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time) Turn out dough onto a lightly floured

Information by Maya Goldenberg Source: Tea Time Magazine

surface. Knead gently with hands 4 to 5 times. Using a rolling pin, roll dough to a 3/4-inch thickness. Using a 2 1/2 - inch fluted round cutter, cut 10 scones from dough. Place scones 2 inches apart on prepared baking sheet.

5 In a small bowl, combine remaining one

tablespoon cream and remaining 1 egg, whisking well. Brush tops of scones with egg wash.

6 Bake until edges of scones are golden

brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.

7 Serve warm.

Photos courtesy of Maya Goldenberg

5

5 Minute Lunch Pretzel Bread Sandwich

with chocolate-covered almonds and oranges Ingredients: small pretzel bread roll any sandwich items chocolate covered almonds orange or clementine

Notes:

bread goes better with cheese and lunch meat than with peanut butter 1 Pretzel and jelly.

2 If you do not want to have the smell of oranges on your hands when you eat, peel them before you pack your lunch.

3 You can substitute any other fruit or vegetable in as well.

6

Information by Taylor Close

Hummus Wrap with cashews and apples Ingredients: tortilla carrots, cut into thin slices mixed greens/lettuce hummus cashews 1 apple, cut into slices

Directions:

1

Spread a thin layer of hummus onto the tortilla, leaving the edges clean to roll up.

2 Place the carrots and mixed greens on the tortilla in a line.

3 Roll up the tortilla, making sure all the ingredients stay inside.

Photos courtesy of Taylor Close

7

Lun ch Asiago Spinach Pasta Salad Ingredients: 1 lb fusilli pasta (tricolor pasta is pictured) 1/4 cup olive oil 2-3 garlic cloves, minced (depending on personal preference) 1 lb fresh spinach, roughly chopped 8 oz (1/2 pt) cherry tomatoes, halved 1 cup (about 3 1/2-ounces) grated Asiago 1/2 cup grated Parmesan 1 tsp salt 3/4 tsp black pepper

Directions:

1 Bring a large pot of salted water to a boil over high heat. Add the pasta and cook

until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid.

2 Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the

garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes.

3 Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta

cooking liquid and stir to combine. Transfer the pasta to a serving plate, top with extra cheese as desired, and serve.

8

Information by Jenna Bao

Photo Courtesy of Jenna Bao

Steak Fajita Power Bowl Ingredients (makes 4 servings): 2 tbsp vegetable oil, divided 1/2 yellow onion, sliced into half moons 2 bell peppers, thinly sliced kosher salt black pepper 1 lb skirt steak, cut into 1/2" slices Juice of 1/2 lime 1/2 tsp cumin

1/2 tsp chili powder 4 cup cooked brown rice 1 cup black beans, drained and rinsed 1 cup frozen corn, warmed 1 avocado, thinly sliced 1 tbsp finely chopped cilantro, for garnish Sour cream, for serving

Directions:

1 In a large skillet over medium heat, heat 1 tbsp vegetable oil. Add the onions and

peppers, and season with salt and pepper to taste. Cook until onions are translucent and peppers are tender, 7 to 10 minutes. Remove from skillet and reserve.

2 Add remaining vegetable oil and let heat for about 30 seconds, then add skirt steak to pan. Squeeze lime over steak and season with cumin, chili powder, salt and pepper.

Let them sit for a minute or so to get a nice sear, then cook to your preference, about another 5 minutes for medium well done steak. Remove from skillet.

3 Build bowls: start with about 1 cup rice per bowl. Top with steak, onions and peppers, avocado, black beans, and corn.

4 Garnish with cilantro and drizzle with sour cream. Serve.

Information by Taylor Close, Sydney Evans Source: www.delish.com

Photos courtesy of Sydney Evans

9

Sn ack Peanut Butter Oatmeal Bites Ingredients (yields about 8 balls): 1 cup old fashioned oats* ½ cup crunchy peanut butter ⅓ cup honey ½ flaxseed, ground 1 tsp vanilla extract ½ cup Reese’s Peanut Butter chips *I used gluten free old fashioned oats, either works.

Directions:

1 Mix peanut butter, honey, and oats.

2 Add vanilla extract, flaxseed, and peanut butter chips. Mix until combined.

3 Refrigerate for 30 minutes or until chilled, then roll into one inch balls.

4 Store in airtight container in fridge.

10 Design by Taylor Close

Information by Ally Bonhaus

Photo courtesy of Ally Bonhaus

Chia seed pudding Ingredients (yields 3 servings): â…“ cup black chia seeds 1 cup unsweetened almond milk (or any other non-dairy or dairy milk) 2 tbsp maple syrup, honey, or agave nectar 1 tsp vanilla extract

Directions:

1 Combine all ingredients in a small glass bowl. Stir thoroughly until chia seeds are uniformly distributed.

2 Cover bowl and refrigerate for a minimum of three hours to let mixture set and take on a pudding-like consistency. Stir once after about half an hour of refrigeration to prevent clumping.

3 Remove from fridge and stir gently. Top with fruit, nuts, granola, roasted cocoa nibs, toasted coconut flakes, etc., or enjoy alone.

Notes: If using sweetened non-dairy milk, reduce maple syrup to taste. For a different flavor, stir in cocoa powder, matcha powder, orange zest, ground cinnamon, etc. before refrigeration.

Information by Anisa Khatana Design by Taylor Close

Photo courtesy of Anisa Khatana

11

Stuffed Mushrooms Ingredients: 12 whole fresh mushrooms 1 tbsp vegetable oil 1 tbsp minced garlic 1 (8 oz) package cream cheese, softened

1/4 cup grated Parmesan cheese 1/4 tsp ground black pepper /4 tsp onion powder 1/4 tsp ground cayenne pepper

Directions:

1 2 3

4

12

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper.

Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Information by Sydney Evans Source: All Recipe

Photo courtesy of Sydney Evans

Sweet and Salty Popcorn Ingredients: 1 packet Pop Secret Popcorn, popped (approximately 6 cups popped popcorn) 3 cups Crispix cereal 1-1/2 cups small twist pretzels

1/2 cup butter 1 cup light brown sugar 1/4 cup light corn syrup 1/4 tsp salt 1-1/2 cups Peanut M&M’s

Directions:

1 Preheat oven to 300 degrees F. Line a large rimmed baking sheet with heavy duty foil and spray lightly with non-stick cooking spray.

2 Pour popped popcorn out onto foil lined baking sheet. Pick out any kernels.

Add Crispix and pretzels and spread out evenly with popcorn.

3 Melt butter in a large, heavy saucepan over medium heat. Add brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly, and then allow to boil for two minutes, stirring occasionally. Remove from heat and use a spoon to drizzle the mixture over the popcorn mixture in an even stream. Toss the popcorn mixture lightly to distribute and then spread it back out in an even layer.

4 Bake for 10 minutes. Use a spatula to stir the mixture and bake for an

additional 10 minutes. Remove from oven and stir once more. Spread the mixture back out in an even layer and allow to cool for 10 minutes or until cool enough to handle. Break apart and allow to cool completely. Add peanut M&M’s and toss to combine.

Information by Sydney Evans Source: From Valeries Kitchen

Photo courtesy of Sydney Evans

13

Di nn e r Pesto Pasta Ingredients: 2 cloves garlic 1 tsp salt 3 cups packed basil leaves 2 tbsp chopped parsley (optional) 2 tbsp pine nuts 1/2 cup olive oil 1/2 cup finely grated Parmesan cheese

Directions:

1

2

Sauce Put all ingredients, except cheese, in a blender.

Blend, pushing down with a rubber spatula until mixture is thoroughly pureed.

Beat in the cheese.

(Makes about 1 cup) Pasta Boil the pasta until al dente (look on pasta box for time instructions) or desired texture. Drain the pasta, but leave 2 tablespoons of the liquid to combine with the sauce. After combining the liquid with the sauce, toss the pasta and sauce together. Count on at least 1 cup of sauce for each pound of pasta.

Information by Taylor Close

14 Source: All Recipes

Photo courtesy of Taylor Close

Paella Ingredients: 2 tbsp olive oil 1 tbsp paprika 2 tsp dried oregano salt and black pepper to taste 2 lbs skinless, boneless chicken breasts,

cut into 2 inch pieces 2 tbsp olive oil, divided 3 cloves garlic, crushed 1 tsp crushed red pepper flakes 2 cups uncooked short-grain white rice 1 pinch saffron threads

1 bay leaf 1/2 bunch Italian flat leaf parsley, chopped 1 quart chicken stock 2 lemons, zested 2 tbsp olive oil 1 Spanish onion, chopped 1 red bell pepper, coarsely chopped 1 lb chorizo sausage, casings removed

and crumbled 1 lb shrimp, peeled and de-veined

Directions:

1 2 3 4

In a medium bowl, mix together 2 tbsp olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.

Heat 2 tbsp olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes.

Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

Meanwhile, heat 2 tbsp olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.

Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Information by Jenna Bao Source: All Recipes

15

Photo courtesy of Jenna Bao

Green Bean Casserole Ingredients: 1/3 stick butter 1/2 cup diced onions 1/2 cup sliced fresh mushrooms 2.5-2.5 cups sliced green beans 3 cups chicken broth 1 (10 3/4-oz) can cream of mushroom soup 1 (2.8-oz) can French-fried onion rings Pinch salt, pepper, and garlic powder, recipe follows 1 cup grated Cheddar

Directions:

1 Preheat the oven to 350 degrees F. 2 Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil

green beans in chicken broth for 10 minutes (so they are still quite crisp) and drain.

Place the beans directly into ice water to prevent further cooking.

3 Add the green beans, mushroom soup, onion rings, and seasoning to taste, to the onion mixture. Stir well.

into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole 4 Pour with the cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

by Jenna Bao 16 Information Source: Food Network

Photo courtesy of Jenna Bao

Mediterranean Tuna and Radish Salad Ingredients (yields 4 servings): 2 tbsp lemon juice 3 tbsp olive oil 1/4 tsp salt or to taste 1 lb radishes, thinly sliced 2 tbsp chopped fresh parsley 3 scallions or green onions, chopped 6 kalamata or other large black olive, pitted and chopped 2 6-oz cans of tuna, drained and broken apart Lettuce, equal to about 1 medium head

Directions:

1 Wisk together lemon juice, olive oil, and salt in a small bowl.

2 Combine radishes, parsley, scallions, olives, and tuna in a bowl.

3 Pour the dressing over and toss to coat.

4 Divide lettuce on four plates and top with tuna salad.

Information by Taylor Close Source: Turner Farm Recipe Book

Photo courtesy of Taylor Close

17

Des s e r t Plum, peach, and blueberry upside down cake Ingredients: 12 tbsp (1 1/2 sticks) unsalted butter, room temperature 1 cup packed golden brown sugar 1 tbsp honey 3 large plums, sliced 1-2 yellow peaches, sliced Blueberries (or any other berry, as desired) 1 1/2 cups all purpose flour

2 tsp baking powder 1/2 tsp ground cinnamon 1/4 tsp salt 1 cup sugar 2 large eggs 1/2 tsp vanilla extract 1/4 tsp almond extract 1/2 cup milk Lightly sweetened whipped cream

Directions:

1 Preheat oven to 350°F. 2 Stir 6 tbsp butter, brown sugar and honey in heavy medium skillet over low heat until butter melts

and sugar and honey blend in, forming thick, smooth sauce. Transfer to 9-inch diameter cake pan with 2-inch-high sides.

3 Arrange plums and peaches in overlapping concentric circles with berries in the center atop sauce.

4 Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tbsp butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums.

5 Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.

6 Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake;

place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve cake warm with whipped cream.

18

Information by Jenna Bao Source: epicurious

Photo courtesy Jenna Bao

Chocolate Sandwich Cookies Ingredients: 1 ¾ cups all-purpose flour, plus more for work surface ¼ cup cocoa powder ½ tsp baking powder ¼ tsp salt

8 tbsp (1 stick) unsalted butter 1 cup sugar 1 large egg 1 tsp pure vanilla extract ½ cup heavy cream 12 oz white chocolate, finely chopped

Directions:

1 2

3 4 5

In a large bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.

Cream the butter and sugar until soft and creamy in the bowl of an electric mixer fitted with the paddle attachment. Beat in egg and vanilla.

Add the flour mixture, and mix on low speed until combined. Divide the dough in half, and wrap each in plastic wrap; chill in the refrigerator for 1 hour.

Preheat the oven to 325 degrees. On a lightly floured surface, roll dough to ⅛ inch thick. Cut into 1 ½-inch squares using a cookie cutter. Transfer to parchment paperlined baking sheets, and refrigerate until firm, about 30 minutes. Gather any scraps, wrap in plastic wrap, and chill for 30 minutes before re-rolling and cutting into squares.

Bake until edges just begin to brown, about 12 minutes. Transfer to wire racks to cool.

Best with strawberry ice cream in the center.

Information by Morgan Brownell, Emme Loon Source: Martha Stewart Kids Magazine 2005

Photo courtesy of Morgan Brownell, Emme Loon

19

Macarons Ingredients: 1 3/4 cups confectioners' sugar 1 cup almond flour 3 large egg whites, at room temperature 1/4 tsp cream of tartar Pinch of salt

1/4 cup superfine sugar 2 to 3 drops gel food coloring 1/2 tsp vanilla, almond or mint extract Assorted fillings

Special equipment: Oven with convection setting, 4 baking sheets, 3 silicone baking mats, Fine-mesh sieve, Pastry bag with 1/4-inch round tip

Directions:

1 2 3 4 5 6

Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.

Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tbsp of coarse almond flour may be left; just toss it.

Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.

Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.

Add the food coloring and extract. Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.

Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.

Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).

Information by Leaflet staff 20 Source: Food Network

7

Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling.

Filling example: Lemon buttercream 3 tbsp (40gr) unsalted butter, softened 1 cup (130gr) powdered sugar 2 tsp heavy cream 1 tbsp lemon juice

1 tsp lemon zest ½ tsp pure vanilla extract 1/8 tsp salt

While macarons are drying, prepare the lemon buttercream. In a mixing bowl with whisk attachment, beat the butter until fluffy. Add powdered sugar, heavy cream, lemon juice, lemon zest, vanilla extract and salt and beat until well combined.

Photo courtesy of Adhiti Chundur

21

Tiramisu Ingredients: 6 egg yolks 3/4 cup white sugar 2/3 cup milk 1 1/4 cups heavy cream 1/2 tsp vanilla extract 1 lb room temperature mascarpone cheese 1/4 cup strong brewed coffee, room temperature 2 tbsp rum 2 (3 oz) packages ladyfinger cookies 1 tbsp unsweetened cocoa powder

Directions:

1 In a medium saucepan, whisk together egg yolks

and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly so you don’t get scrambled eggs, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

2 In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.

3 In a small bowl, combine coffee and rum. Split

ladyfingers in half lengthwise and drizzle with coffee mixture.

4 Arrange half of soaked ladyfingers in

bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that.

Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set (make the night before).

22

Information by Jenna Bao Source: All Recipes

Photo courtesy Jenna Bao

S’mores Brownies Ingredients: Nonstick cooking spray 9 broken in half (18 pieces) whole graham crackers, divided 1 package (18.3 oz.) traditional 13 X 9-inch chewy fudge brownie mix 1/4 cup water 2/3 cup vegetable oil 2 large eggs 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided 2 cups miniature marshmallows

Directions:

1 2

PREHEAT oven to 350° F. Line 13 x 9-inch metal baking pan with foil leaving an overhang on two sides. Spray foil with nonstick cooking spray.

3 Place15 graham cracker halves into bottom of pan, overlapping slightly. Break remaining graham cracker halves into 1/2-inch pieces; set aside.

4 Combine brownie mix, water, oil and eggs in medium bowl until blended. Stir in 1 cup morsels. Spread over graham crackers in pan.

5 Bake for 25 to 30 minutes or until wooden pick inserted into center comes out still slightly sticky; remove from oven.

6 Preheat broiler. remaining graham cracker pieces and marshmallows over warm brownies. Broil 7 Sprinkle for 30 to 45 seconds or until marshmallows are light brown. Watch carefully as browning occurs very fast! A hand held kitchen butane torch can be used as well.

8 Remove from oven to wire rack. Sprinkle immediately with remaining 1 cup morsels. for at least 1 hour at room temperature. Lift out by foil edges to cutting board.

9 Cool Carefully remove foil. Cut into bars with wet knife. Store in tightly covered container.

Information by Abby Lefton Source: https://www.verybestbaking.com

Photo courtesy Abby Lefton

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