springs tasty
LAyer Cake
May
Candied Oranges
March
Croissants
February
Squad + Goody make croissants! for 7 hours
Gingerbread houses
December
The One with Holiday music.
Birmingham Queso run
November
The squad researched the best queso in Birmingham.
Oreo Truffles
October
Ingredients:
36 Oreos , divided (original not doublestuff), plus 3 more for topping if desired 1 (8 oz) pkg. cream cheese, softened 16 oz . almond bark or candy melts , or melted white chocolate, milk chocolate or dark chocolate Instructions: Mix cream cheese and cookie crumbs until well blended. Shape into 2 inch balls. Dip in melted chocolate and place on wax paper covered baking sheet. Sprinkle with remaining cookie crumbs. Refrigerate one hour or until firm. Store in covered container in refrigerator.
— Laura Sovacool, Dylan Lee, Dede Driscoll ‘20
Creme Brûlée
February
Gingerbread Chocolate Truffles
While celebrating the holidays this month, I recommend that you experiment with chocolate and ginger. The combo may seem like a bittersweet time, but let me assure you: these truffles are to die for! Combining gingerbread crumblings, heavy cream, ginger, chocolate, and cinnamon, these truffles will be sure to take the spotlight on your dessert table! The recipe follows below.
Ingredients:
Truffle:
¾ cup of double cream
1 ¾ cup of chocolate
1 tablespoon of ground ginger
1 tablespoon of ground cinnamon
Gingerbread coating
5 oz Ginger biscuit
Recipe:
Gently heat the double cream in a saucepan. After a few minutes, turn off the heat and then add chocolate.
Allow the heat from the cream to melt the chocolate.
Stir in the ginger and cinnamon.
Chill the saucepan in a fridge for about 3 hours, or until the mixture is completely set.
While the chocolate-spice mix sets, use the time to crush up the ginger biscuit to get fine crumbs. Using a food processor is the most efficient way to do this..
Using a spoon or a small scoop, roll the set truffle mixture into little balls. Next, roll the balls in the ginger biscuit crumbs.
Continue rolling the chocolate into small balls until all the chocolate has been used.
If you’re in the mood to be more creative, decorate the truffles by drizzling melted dark or white chocolate on top.
Enjoy!
Notes:
I found that the most effective way to coat the truffle in the gingerbread crumbs was to take the truffle and simple roll it in the crumbs. The truffles taste delicious when chilled, so don’t hesitate to put them in the fridge for a nice cold bite!
— Bela Patel and Sarah Toms ‘18
Pumpkin Muffins
Ingredients:
1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 eggs
1 15 ounce can pure pumpkin puree
1/2 cup coconut oil, melted
1 teaspoon vanilla extract.
Directions:
Preheat the oven to 375° F and place 12 paper liners into your muffin pan.
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
Bake your muffins for 18-20 minutes and determine if done. You may also insert a toothpick into the center of a muffin and pull it out to see if clean. If it is clean, then the muffins are done.
Bela & Sarah’s Notes:
For this recipe, we didn’t have brown sugar, so instead we substituted by adding more plain sugar. We also did not have nutmeg and instead added a ¼ teaspoon of nutmeg and ½ teaspoons of cinnamon. We wanted to point out that if you buy coconut oil and it is in a solid form, be sure to melt it down to a liquid in order to get a consistent texture in the batter. It was an overall delicious recipe and we hope you all enjoy it as well!
—Bela Patel and Sarah Toms ‘18
Pumpkin-Spice and Latte
