WINTER 2011

THEBake Sale ISSUE

tasteBUds EDITOR IN CHIEF Estefania Souza

MANAGING EDITORMara Berg

SECRETARYChelsea Fairbanks

TREASURERStephanie Giola

FOOD EDITORSZolsaran Bat-Erdene

Izzy Kerian

RESTAURANT EDITORZolsaran Bat-Erdene

DRINKS EDITOREmily Hopkins

COPY EDITORSEmily HopkinsCasey Rackham

ART DIRECTORShirley Barrett

PHOTOGRAPHY DIRECTORHolly Hinman

ADVERTISING DIRECTORNikhil Dua

SOCIAL MEDIA CHAIRChristine Chong

PR REPRESENTATIVEChristopher Nguyen

WRITERSSusana AlvarezAmber Graham

Winnie KoJames Odum

PHOTOGRAPHYAmanda Sabga

Rochelle Li

LAYOUTWinnie Ko

TasteBUds is Boston Uni-versity’s first student pub-lished food magazine. Our issues feature food articles, reviews, photographs and

many more recipes.

Like us on Facebook (TasteBUds) and follow us on Twitter (tasteBU). For

questions, email: tastebu@gmail.com

CONTENTS

Belgian Chocolate FudgeCrunchy Caramel Popcorn

Vegan Blueberry Muffins

Butterfinger Chocolate CakePeanut Butter & Jelly Muffins

Red Velvet CupcakesMascarpone Icing

Chocolate Chip Cookie Dough TrufflesOreo Cookie Truffles

Cake Batter Truffles

Cranberry Oatmeal SconesPumpkin Bread

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BELGIAN CHOCOLATE FUDGEAdapted from Martha Stewart. Makes about 50 piecesActive time: 25 minutes. Total time: 3 1/2 hours

SQUARES OF THIS CRUMBLY FUDGE ARE A GREAT LATE NIGHT SNACK; USE COOKIE CUTTERS AND CREATE A FUN TREAT FOR THE NEXT POT-LUCK YOU ATTEND.

Cooking spray 2 cups sugar 1 teaspoon salt 6 tablespoons unsalted butter 1 cup heavy cream 3 ½ cups mini marshmallos 3 cups semisweet Belgian chocolate chips, or any semisweet chocolate chips 1 teaspoon pure vanilla extract

- Line rimmed baking sheet with two sheets of parchment paper, one length-wise and the other crosswise so that ends hand over sides of pan. Coat evenly with cooking spray.- Place a large saucepan over medium heat. Cook sugar, salt, butter, cream and marshmallows, stirring, until butter and marshmallows are almost melted, about 5 minutes. Bring mixture to a boil and cook, stirring occasionally for 5 minutes. Add chocolate and vanilla extract. Stir until chocolate is melted. Pour mixture into lined baking sheet.- Let fudge cool at room temperature for about 3 hours. Using edges of paper, transfer fudge to cutting board and cut into 1 ½ to 2-inch squares.

CRUNCHY CARAMEL POPCORNAdapted from Martha Stewart.Makes 6 servings

Active time: 20 minutes. Total time: 60 minutes + cooling

PACK YOUR OWN CARAMEL CORN FOR THE MOVIES AND SAVE A FEW BUCKS; PLACE IN A ZIPLOC BAG TO ENSURE IT STAYS FRESH.

Cooking spray 4 tablespoons butter 1 3.3 oz. bag of popcorn, popped½ cup packed light brown sugar A pinch of salt

- Preheat oven to 300 F. Spray rimmed baking sheet with cooking spray and line another with parchment paper, set aside. Place popcorn in a large bowl.- In a small sauce pan, bring butter, sugar, salt and 2 tablespoons water to a boil over medium high heat, stirring constantly. When mixture is boiling, pour over popcorn and quickly toss to coat.- Spread popcorn evenly on baking sheet. Bake, tossing occasionally for about 40 minutes or until popcorn is gold and shiny. Transfer popcorn to baking sheet lined with parchment paper. Let cool.

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VEGAN BLUEBERRY MUFFINSMakes 6-8 muffinsActive time: 20 minutes. Total time: 60 minutes + cooling.

FRESH BLUEBERRIES MAKE THESE MUFFINS MOIST AND FLAVORFUL.; PAIR WITH A CUP OF COFFEE FOR A DELICIOUS BREAKFAST TREAT.

1 cup + 2 tablespoons almond milk 2 tablespoons lemon juice 1 tablespoon golden flax meal 1 ½ cups + 2 tablespoons all purpose flour 1 ¼ cups whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda ¾ cup + 2 tablespoons sugar 1 stick margarine, melted 1 teaspoon vanilla extract 1 teaspoon lemon extract ¾ teaspoon salt ¼ teaspoon cinnamon 1 ½ cup blueberries

- Preheat oven to 325 F. Line a muffin pan with cupcake liners. In a medium bowl, whisk together almond milk, lemon juice and golden flax meal. Let sit for 10 minutes, until the mixture gets a little thick and bubbly.- In a separate large bowl, combine flours, baking powder and soda. Set aside. - In another large bowl whisk sugar, margarine, extracts, salt and cinnamon. Pour in almond milk mixture and whisk until combined.- Pour wet ingredients into dry ingredi-ents and mix until incorporated; mix-ture will be a bit thick. Carefully stir in blueberries.- Pour batter into lined muffin pan mak-ing sure dough is at the top of the pan.

Bake for 30 to 40 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Cool muffins on rack.

BUTTERFINGER CAKEAdapted from Big Oven.Makes about 12 servings.Active time: 30 minutes. Total time: 45 minutes + cooling.

DIVE INTO A LUSCIOUSLY SWEET CHOCOLATE CAKE WITH THIS FUN VARIATION OF A TRADITIONAL DESSERT; THE CANDY PIECES ATOP MAKE THIS DESSERT EVEN BETTER.

1 package German chocolate cake mix 1 can sweetened condensed milk 1 jar caramel sauce Butterfinger candy bars (at least 3) Cool whip, for topping

- Prepare German chocolate cake ac-cording to box instructions.- Once cake is cooled, poke holes in top using a fork. Pour condensed milk over cake; then pour caramel sauce.

Both should be absorbed into cake.- Place Butterfinger candy bars in a Zi-ploc bag and crumble using a rolling pin. - Ice cake with Cool Whip and sprinkle with smashed candy.

PB & J MUFFINSAdapted from Muffins: Sweet and Savory Comfort Food.Makes 18 muffinsActive time: 25 minutes. Total time: 40 minutes + cooling.

ENJOY A SYRUPY AND CRISPY TOPPING ON A FLUFFY PEANUT BUTTER MUFFIN.

2 cups whole wheat flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon of salt 1/2 cup peanut butter 2 tablespoons butter, cut into squares 1 cup of milk 2 eggs, lightly beaten 1/4 cup jelly 1/2 cup chopped peanuts

- Preheat oven to 400 F. Spray a muffin pan with non-stick cooking spray.- In a large bowl, combine flour, sugar and baking powder. Cut peanut butter and butter and mix to combine.- Add milk and eggs to peanut butter mixture and stir until moist. Fill muffin cups 2/3 of the way full. Bake in oven for 15 minutes, or until toothpick inserted in middle of muffin comes out clean. Set aside and let muffins cool.- In a small saucepan, melt jelly over medium heat. Remove muffins from pan. Brush with melted jelly and dip tops in chopped peanuts. *To make muffin tops, carefully remove muffin bottoms with serrated knife.

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RED VELVET CUPCAKESAdapted from Epicurious.Makes 24 cupcakesActive time: 25 minutes. Total time: 40 minutes + cooling.

TASTEBUDS SIGNATURE TREAT; SWEET, TANGY & DELICIOUS.

2 1/2 cups all-purpose flour 1 teaspoon salt 1/2 cup unsalted butter, softened 1 1/2 cups sugar 2 eggs 2 tablespoons cocoa powder 2 ounces water 1 oz. red food coloring 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon white vinegar 1 teaspoon baking soda

- Preheat oven to 350 F. Line two 12-cupcake tins and set aside.- In a large bowl, combine butter and sugar and beat until creamy. Add eggs and mix well. In a separate bowl, make a paste by adding food coloring to cocoa.Add to the butter mixture and stir to combine.

- Add flour and salt and mix well. Add one egg at a time, making sure they are completely incorporated. Add butter-milk, vanilla and water to mixture. Stir well.- In a separate bowl, combine vinegar and baking soda. Fold vinegar mixture into batter, until incorporated, but don’t beat.- Pour batter into cupcake tins. Bake for 10-15 minutes, or until toothpick inserted in the middle of a cupcake comes out clean. Remove from oven and cool on rack. Once completely cool, frost cupcakes with mascarpone icing.

MASCARPONE ICINGAdapted from Epicurious.Makes enough for 24 cupcakesActive time: 20 minutes. Total time: 20 minutes + chilling.

TOP WITH SPRINKLES OR CRUSHED PEPPERMINT FOR A FUN FLAIR.

2 sticks unsalted butter at room tem-perature 1 cup cream cheese at room tempera-ture 2 cups powdered sugar 1 teaspoon vanilla extract Pinch of salt 1 cup mascarpone cheese*

- In a large bowl, beat butter, cream cheese and powdered sugar until light and fluffy. Add vanilla extract and salt and beat a bit more to combine. - Beat in mascarpone slowly, careful not to over beat since it can make the mixture curdle. Chill icing in refrigerator until ready to use. *Mascarpone cheese is an Italian cream cheese that is available at most supermarkets or specialty food stores. tasteBUds 10

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CHOCOLATE CHIP COOKIE DOUGH TRUFFLESAdapted from Recipe Girl.Makes about 70 trufflesActive time: 60 minutes. Total time: 3 ½ hours (including chilling).

INDULGE IN THESE SCRUMTIOUS TRUFFLES WITHOUT WORRY; THE RECIPE USES NO EGGS, SO THIS COOKIE DOUGH IS NOT OFF-LIMITS.

1 stick unsalted butter ¾ cup light packed brown sugar 1 teaspoon vanilla extract 14 oz. sweetened condensed milk 2 cups all purpose flour ¾ cup mini chocolate chips 12 oz. semi-sweet chocolate

- Line two baking sheets with parch-ment paper and set aside. In a large bowl, beat sugar and butter until creamed. Add vanilla extract and mix well. Slowly beat in flour, one cup at a time, making sure to combine completely. Add condensed milk and beat until dough forms.- Stir in mini chocolate chips and mix well. Cover dough with plastic wrap and chill in refrigerator for at least one hour, or overnight. - Tear off small pieces of dough and roll into 1-inch balls. Place balls on baking sheets. Chill in refrigerator for at least 30 minutes. - Meanwhile, melt chocolate in pot over hot water or in the microwave in 20-sec-ond intervals, stirring well. Dip dough balls in chocolate and place on lined baking sheets. Chill truffles in freezer until hardened and ready to serve.

*Truffles can be stored in air tight container in refrigerator.

OREO COOKIE TRUFFLESAdapted from Kraft Foods.Makes about 36 trufflesActive time: 30 minutes. Total time: 2 hours (including chilling).

IF YOU EVER DREAMED OF AN OREO COOKIE CHEESECAKE, THESE TRUFFLES ARE YOUR FIX; A LUSCIOUS CREAMY FILLING COVERED IN A CRUNCHY CHOCOLATE SHELL.

1 box regular Oreo cookies 1 8 oz container cream cheese, soft-ened 2 12 oz chocolate bars or chips for dip-ping (Dark, milk or white) Variety of sprinkles, candypieces or cookie crumbs for decorating (op-tional)

- Place cookies in a Ziploc bag and crush, using a rolling pin. Add cream cheese and mix to combine.- Line rimmed baking sheet with parch-ment paper. Roll cookie mixture into 1-inch balls. Place balls on lined sheet and refrigerate for 1 hour.- Line another baking sheet with waxed paper and set aside.- Melt chocolate bars in a microwave safe dish, microwaving in 20 second intervals, stirring after every interval. Drop cookie balls into chocolate and roll around using a fork.- Place cookie balls on lined baking sheet. Decorate truffles with sprinkles, candy pieces or cookie crumbs. Refriger-ate for 1 hour or until truffles are set.

*Truffles can be stored in air tight container in refrigerator.

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CAKE BATTER TRUFFLESAdapted from Paula Deen.Makes about 36 truffles.Active time: 40 minutes. Total time: 3 ½ hours (including chilling).

ENJOY CAKE BATTER WITHOUT WORRYING THAT YOUR MOM MIGHT CATCH YOU; INDULGE IN ONE, TWO, OR EVEN THREE AT A TIME!

1 box vanilla cake mix, prepared ac-cording to package directions 1 can chocolate frosting 3 tablespoons cream cheese, softened2 12 oz chocolate bars or chips of your choice for dipping. Variety of sprinkles and more melted chocolate for decorations (optional)

- Crumble baked cake into a large bowl while still warm from the oven, making sure crumbs are fine. Add frosting and cream cheese and mix well. Refrigerate for at least 1 hour.- Line a rimmed baking sheet with parchment paper. Roll out 1-inch balls of cake mixture and place on lined baking sheet. Place in freezer and chill for at least 1 hour.- Line another baking sheet with parchment paper. Melt chocolate bars in microwave safe bowl in 20-second intervals, stirring after every interval. Using a toothpick, dip cake balls into melted chocolate and then place on lined baking sheet. If balls are not firm enough to work with, return to freezer until firm.- Decorate truffles with sprinkles. Place truffles in refrigerator until chocolate is set. Drizzle truffles with more melted chocolate.

*Truffles can be stored in air tight container

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CRANBERRY OATMEAL SCONESAdapted from Gourmet.Makes about 10 scones.Active time: 20 minutes. Total time: 40 minutes + cooling.

THIS RECIPE FALLS INTO THE SCONE-COOKIE LIMBO; FOR A FLUFFIER TURNOUT BAKE THICKER ROUNDS.

1 2/3 cups all purpose flour ¼ cup sugar, plus more for sprinkling 1 tablespoon baking powder ¾ teaspoon baking soda½ teaspoon salt 1 1/3 cups old fashioned oats 1 ½ stick cold butter, cut into small pieces 2/3 cup buttermilk, plus more for brushing 2/3 cup dried cranberries

- Preheat 425 F; line baking sheet with parchment paper.- In a food processor, pulse flour, sugar, baking powder, baking soda, salt and sugar. Add oats and pulse until com-bined. Add butter and pulse until mixture resembles coarse meal, about 15 times.- Transfer mixture to bowl and mix in cranberries. Slowly add buttermilk and stir with fork until dough forms. Take ½ cup dough and make 1-inch thick rounds. Place scones on lined baking sheet.- Brush tops of scones with buttermilk and sprinkle with sugar. Bake for 15-18 minutes, or until scones are golden. Remove from oven and cool on rack; serve warm.

*Use coarse sugar for sprinkling if available.

PUMPKIN BREADAdapted from Trader Joe’s.Makes 10-12 servings.Active time: 10 minutes. Total time: 1 hour + cooling.

THE PUMPKIN BUTTER AND EVOO ADDS MAKES THIS BREAD INCRED-IBLY MOIST; DUNK IN A GLASS OF MILK FOR THAT EXTRA OOMPH

2 large eggs 1/4 cup olive oil 1 Jar Trader Joe’s Pumpkin Butter 1/3 cup water 1 package Trader Joe’s Pumpkin Bread & Muffin Mix

- Preheat oven to 350 F. Lightly grease a standard 9x5 loaf pan with no-stick cooking spray or butter.- In a medium bowl, combine eggs, pumpkin butter, oil and water. Stir. Add bread mix and fold together using a rub-ber spatula until batter is smooth.- Spread batter in prepared pan, filling corners and leveling top.- Place in oven and bake for 50-55 minutes. Remove from oven and let cool before serving.

*All recipes in this issue were tested by our staff.** All photos in this issue taken by Estefania Souza and Nikhil Dua.*** Special thanks to all who supported the bake sale

For advertising options and prices, contact: ndua@bu.edu

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