The Best New York Style Cheesecake

Posted on July 15, 2013 by koko0202

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The Best New York Style Cheesecake by Anissa Bravo
Story and Photos by Stela Khury

When Anissa Bravo, Junior English major, tried to decide what sort of food she would both feel comfortable preparing and enjoy eating, she sensed a pattern. Bravo noticed that she kept seeking out dishes that she could share easily. Her dream job as a teacher showed through her desire to unite over an often overlooked task. Bravo felt an evening off to order pizza was a fun idea, but actually taking up the task of preparing a meal was even more rewarding, if not therapeutic.

“I genuinely love all types of food! I do enjoy Mexican food because that is definitely comfort food for me; I also love Asian and Italian cuisine,” Bravo says. “But anything sweet is definitely a favorite for me.”

Bravo decided she wanted to bake a comforting dessert for her closest group of friends. She says St. Mary’s has a “homey vibe” that welcomes simple pleasures, thus she picked the simplest and most delicious dessert of all: cheesecake.  Bravo felt that after a rough start to the semester, a Friday night watching the Lord of the Rings while munching on a slice of freshly baked cheesecake was just what she and her friends needed.

“I chose the New York cheesecake with a blueberry topping because it is very delicious and also fun to make,” Bravo says. “There really isn’t any other special significance besides that I adore cheesecake… and blueberries. So, as a combination, they’re pretty spectacular.”

Bravo says that cheesecake is a fairly easy recipe to make, because it basically involves “mixing ingredients and pouring them on a pan.” The only downside of cheesecake over a plain cake is that the cheesecake needs time to cool. The New York style of cheesecake, according to Bravo, is one of the easiest if one needs to “get eating fast.” Bravo’s secret hint is to let the cheesecake cool for 30 minutes on top of the oven and then an hour in the freezer, which should allow for a firm, delicious cheesecake in half the time.

Bravo also advises aspiring chefs to remember to add a fruit topping.

“Plain cheesecake is delicious, but nothing beats a tasty kick of sweet berries,” Bravo says. “Also, the way it looks at the end is so beautiful that it makes [this cheesecake] a rewarding dessert to bake.”

Ingredients

Crust:

  • 2c finely ground graham crackers (about 30 squares)
  • 1 stick unsalted butter, melted

Filling:

  • ·2 (8-oz) blocks of cream cheese
  • ·3 eggs
  • ·1c sugar
  • ·1 pint sour cream
  • ·1 tsp vanilla extract

Fruit topping:

  • ·1 pint blueberries, raspberries or cherries
  • ·2T sugar

In a saucepan add all the ingredients and simmer over medium heat for five minutes, or until the fruit begins to release juice and the sugar to become firm. The ideal point is when, by mixing the contents of the pan, the sauce is only thick enough for the bottom of the saucepan to be perfectly visible for a moment.

Servings: 8-12

Directions

Prepare the oven by preheating it to 325°F.

In a bowl, combine the ingredients for the crust with a fork until evenly moistened. Coat the bottom and sides of pan with either cooking spray or regular cooking oil.

Pour the mixture into the pan and press the crumbs down onto the bottom of the pan and an inch up on the sides to form the base of the cheesecake.

Next, with aid of a mixer, beat the cream cheese with the vanilla extract for one minute until smooth.

On a separate bowl, add sour cream and fold in one egg at a time. Continue to beat slowly until combined. Gradually add sugar and beat these components until creamy (one or two minutes.)

Combine the cream cheese and sour cream mixtures and beat until smooth and even.

Pour the filling into the crust-lined pan and smooth the top with a spatula.

Cover the cheesecake pan with aluminum foil and place it in the oven. Bake for 45 minutes.

Let the cheesecake, still slightly jiggly, to cool in the pan for 30 minutes.

Chill in the refrigerator for at least four hours.

Finally, unmold and transfer to a cake plate.

Using a spatula spread a layer of the fruit topping of choice over the surface.

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Irresistible Peanut Butter Cookies

Posted on April 9, 2013 by yobriaahh

Irresistible Peanut Butter Cookies by Morgan Pullins
Videography and Production by Bria Bell

St. Mary’s Women’s Basketball player Morgan Pullins, a sophomore and exercise sports science major, showcases her technique on baking peanut butter cookies. As she takes us step by step, Morgan shares background information on why this tasty treat is significant to her personally.

Ingredients

• 3/4-cup Jif® Creamy Peanut Butter
• 1/2 cup Crisco® All-Vegetable Shortening
• 1 1/4 cups firmly packed light brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups Pillsbury BEST® All Purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt

Directions

HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat with electric mixer on medium speed until well blended. Add egg, beating just until blended.
COMBINE flour, baking soda and salt. Add to creamed mixture at low speed, mixing just until blended. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
BAKE 7 to 8 minutes or until set and just beginning to brown. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.

Makes 3 dozen

Final-Product-Picture

Irresistible Peanut Butter Cookies!

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Red Velvet Cupcakes

Posted on February 15, 2013 by casasj23

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Rich and Creamy Cupcakes Made with Love

Story and Photos by Juan Casas

Velvety perfection is the first thing that comes to mind after taking a bite out of one of Mercedes Kelso’s red velvet cupcakes.

A sophomore English major at St. Mary’s University, Kelso plans on becoming a high school English teacher.

“I’m probably going to be the kind of teacher that brings her students all kinds of baked goodies,” says Kelso.

Growing up in Boise, Idaho, Kelso enjoyed spending time baking with her family. Though being away from them has been tough, she says St. Mary’s has welcomed her warmly.

“I like St. Mary’s because it has a positive and welcoming community and the student body is very accepting.”

Kelso’s favorite food to eat is Indian, “I like the unique spices and flavor,” she explains. Nevertheless, her favorite kind of cooking is actually baking, though she also enjoys making homemade pizzas, “like the crust and everything,” Kelso says.

Kelso’s enthusiasm demonstrates that baking has a place in her heart. Though meticulous about how she bakes, she also does so with such a level of confidence that she has no use for measuring cups. “This recipe is one of my favorites,” she says. “My sister and I spent lots of quality time together baking red velvet cupcakes growing up.”

Despite her diligence, Kelso also puts much passion into her baking. According to her, it is the only way to do it, “Though it may sound cheesy – no pun intended – the best way to bake these cupcakes is with tons of love and lots of patience.”

 

Cupcake ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups of vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract

Frosting ingredients:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar

 

Directions:

1. First and for most make sure you preheat the oven to 350 degrees F.

2. Line 2 cupcake pans with cupcake papers.

3. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

4. In a separate bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.

5. Take the ingredients from both bowls and mix until smooth and completely combined.

6. Divide the batter evenly among the cupcake tins.

7. Bake in oven for about 20 to 22 minutes.

8. Test the cupcakes with a toothpick to make sure the are fully baked.

9. Remove from oven and cool completely before frosting.

 

For the Cream Cheese Frosting:

1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.

2. Add the sugar and beat on a low speed until incorporated. Increase the speed to high and mix until super light and fluffy.

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Bizcochuelo con Durazno

Posted on November 26, 2012 by danybaby16

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A Little Taste of the Sweet and Simple from South America
By Dana Lynn Traugott

Chanell Beatrice Champion-Garcia, an ambitious native of San Antonio, Texas, has big plans for the future. As a graduating double major in Biology and Psychology at St. Mary’s in May 2013, she plans to continue her studies and obtain a post-doctorate in clinical neuropsychology.

With such action-packed majors, one has to wonder how she gets it all done!

“St. Mary’s has a small, intimate campus and it’s easy to get involved one-on-one with things. There’s always something to keep you busy even if you’re a commuter,” she says.

Aside from hitting the books almost 24 hours a day, seven days a week, she fits in time to cook and eat. “I like all Asian food. I’m an epicurious person!” she says. Her favorite type of Asian food is Pad Thai, which consists of rice noodles tossed in tamarind sauce, fresh red chilies, oyster and fish sauce, soy sauce, scallions, chicken, beef, chopped cabbage, peanuts, and bean sprouts. She explains that “something about the flavor is so unique.”

So, when it comes to the actual preparation, what does she enjoy cooking the most? “I cook whatever I’m in the mood for! Specifically, I like cooking poultry because you can season it in multiple ways and have it taste differently,” she says. However, for this event, she decided to branch away from the familiar, and offer a little taste of Uruguay with Bizcochuelo con Durazno.

“It’s something I prepared back in high school. I haven’t done it in a long time and it’s an easy dish to replicate. It’s something exotic that anyone can make!” she explains. “Plus, I don’t know about you, but I like sugar!”

She decided to showcase this particular dish, “since St. Mary’s is a Hispanic-serving institution, and some students would familiarize with this dish because it is the embodiment of Hispanic culture,” she says.

For this dish, “Baking is a precise science. But, don’t be afraid to add things on – that’s how new recipes are born!” Chanell says. “Be careful with the Dulce de Leche! That’s the hardest part about this dish. If you stop stirring, you’ll burn it!”

 

Ingredients

  • 6 eggs
  • 1 large can of peaches or 2 fresh peaches (optional 1 tsp peach liqueur)
  • 1 c sugar
  • 1 tsp vanilla extract
  • ¼ c butter (lightly salted)
  • ¼ c water
  • 1 c flour
  • ¼ tsp salt
  • 1 c condensed milk
  • Cool whip or whip cream
  • 1 tsp lemon zest
  • ½ tsp cream of tartar

Directions

Chanell says first separate the eggs. Secondly, beat the egg yolks until they’re all yellow and add sugar in while mixing, gradually. Them, add water, lemon zest, peach juice (or liqueur), and flour into the mixture.

After those steps are completed, beat the egg whites separately, until they’re fluffy. Then, add a cup of cream of tartar and salt in, and continue until stiffness peaks (but make sure it’s not too dry!)

Then, put the mixture into an ungreased, nine or ten inch pan, and place it in the oven. Bake it at 325°F for one hour.

For the final steps, add condensed milk into a double boiler and stir continuously for 30 minutes until it’s thick and caramel-colored. When the cake is done and cooled, pour the condensed milk (now called Dulce de Leche) and spread.

Finally, slice the peaches (or use canned) and top the cake. Add dollop of cool whip or whipped cream on top and decorate if you so desire!

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Hershey’s Chocolate Cake

Posted on November 15, 2012 by beestrong11

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Hershey’s Chocolate cake  by Kimberly Quintanilla
Story and Photos by Danielle Torres 

Balancing baking and book work is never easy, but baking has always been part of Junior Health Administration major Kimberly Quintanilla’s life. She grew up watching her mom bake all the time. She enjoys cooking when she is bored, for fun and to relax. She chose to bake a Hershey’s chocolate cake because it is one of her favorite pastries.

Quintanilla says she loves attending St. Mary’s because the atmosphere is so friendly. “I love all my professors and the hospitality here is amazing,” she says.

Quintanilla enjoys eating pasta along with hot Cheetos and cream cheese. Her favorite kind of food to make is chicken pasta, even though she doesn’t get to make it much here at school because of her busy schedule.

Choosing to share this recipe wasn’t hard, especially with the new installation of ovens in every residence hall on campus this year.

In particular, she enjoys cake and chocolate so she had no problem combining the two to make one sweet pastry.

Some tips Quintanilla offers when preparing this are to “make sure to pre heat the oven, don’t be afraid to use lots of Choco powder and even if it might not look pretty it still will taste great.”

Cake Ingredients 

  • 2 c sugar
  • 1-3/4 c all-purpose flour
  • 3/4 c HERSHEY’S Cocoa
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 c milk
  • 1/2 c vegetable oil
  • 2 tsp vanilla extract
  • 1 c boiling water

Frosting

  • 1/2 c (1 stick) butter or margarine
  •  2/3 c HERSHEY’S Cocoa
  •  3 c powdered sugar
  • 1/3 c milk
  • 1 tsp vanilla extract

Directions 

Preheat the oven to 350°F. Get all the ingredients and mix them in a large bowl later pour in the boiling water to help make it easier to sir. Sir until lumps are gone. Take two 9-inch pans with oil and flour so that when the cake bakes, it won’t stick to the pan. Stick both pans in the oven and bake for 30-35 minutes. Take them out and let them sit for about ten minutes to cool. While the cakes are in the oven,  start making the frosting. The first thing to do is melt butter in a bowl. Then stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. After that is done add small amounts of additional milk, if needed. Stir in vanilla after the milk is poured. When completed, the cake feeds up to 20 servings.

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Gluten-Free Red Velvet Cake

Posted on June 30, 2012 by Chrystalla Georghiou

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Gluten-Free Red Velvet Cake
Story and Photos by Chrystalla Georghiou 

At the age of 23, Victoria De La Fuente found out that her life will no longer be filled with sweets. De La Fuente, a graduate student at St. Mary’s University studying for an MBA, learned recently that she was allergic to the one ingredient most often found in desserts: gluten.

After graduating from St. Mary’s with her bachelor’s degree in business, De La Fuente decided to continue with graduate studies at the university. “I’ve always loved the small community feel of St. Mary’s–coming from a small town, it’s just what I wanted in a school,” she says.

“I wanted to start cooking gluten-free foods because my doctor told me I am allergic. I decided that I want to live a gluten free-lifestyle whether my doctor tells me that it’s ok to eat gluten-free foods or not. Gluten is not something that the human body was designed to digest, therefore it is not healthy for people to eat food which contains that ingredient,” says De La Fuente.

Gluten intolerance, also known as Celiac disease (or Coeliac disease) is a genetic disorder that makes one intolerant to gluten. It is caused by a reaction to gliadin (a gluten protein found in wheat) and affect all types of people; however, it seems to be more prevalent among those of Northern European descent. In the U.S., about one in 133 people suffer from Celiac disease.

Since learning of her condition, De La Fuente has given up some her favorite foods like pasta, grilled cheese sandwiches and red velvet cake. “Luckily I don’t have to give up tortillas. I think I would not be able to survive if I had to give up tortillas,” says De La Fuente.

Because most desserts contain some form of gluten, gluten-free desserts are among the most difficult to prepare. De la Fuente says that the most challenging part of a gluten-free diet is the selection of gluten-free foods. When cooking a red velvet cake, De La Fuente believes that “following the recipe matters more than anything else. All it takes is one simple mistake to ruin a whole cake.”

Some tips De La Fuente advises to young chefs include always making sure to preheat the oven, cleaning up as you go and never eating the frosting before the cake finishes cooking.

“I chose this recipe because it is gluten-free and I love red velvet cake. It’s not every day that I get to eat desserts, therefore, I was so excited to see that I could have my cake and eat it too,” De La Fuente concludes.

Ingredients

  • 3/4 c brown rice flour
  • 1/4 c coconut flour
  • 3/4 c sorghum flour
  • 3/4 c tapioca starch
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 c unsweetened cocoa powder, divided
  • 1 c canola oil
  • 1 1/2 c white sugar
  • 2 eggs at room temperature
  • 3/4 c unsweetened applesauce
  • 1 c buttermilk
  • 1 oz red food coloring
  • 1 tsp vanilla extract

Directions

Preheat oven to 350°F. Grease and flour 2 9-inch round cake pans with gluten-free flour. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl. In a large mixing bowl, beat canola oil and sugar until thoroughly combined, and beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 T of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting. Makes 12 servings.



		

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No-Bake Strawberry Frosted Cheesecake


	

		Posted on May 31, 2012 by Amanda Romo	


	


		
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No-Bake Strawberry Frosted Cheesecake

 Story and Photos by Amanda Cano


With a crust made of graham crackers and a filling made from the heart, an aspiring baker prepares a No-Bake Strawberry Vanilla Cheesecake for her boyfriend.


With limited resources while living on-campus and a desire to bake for special occasions, graduating English-communication arts senior Denice Hernandez finds a way to bake in the comfort of her own room.


After living on-campus for the past three years, Hernandez found a way to practice her baking skills without a kitchen.


“This no-bake recipe is really great because I didn’t need a kitchen, and it was a lot more simple too,” she says.


“I just love how diverse cheesecake can be, and I think this is a recipe that anyone can experiment with and personalize. So I recommend taking this recipe and adding your own special ingredients.”


Although Hernandez enjoys perfecting recipes she knows her boyfriend will love, her determination does not end when the timer rings.


Her passion lingers in other areas just like the scent of her sweet treats.


She is graduating a semester early and has been published in three established newspapers including the San Antonio Express News.


“I don’t think my  ‘dream job’ is just one thing in one place; I think I am going to have a lot of different dreams, and it is just a matter of me fulfilling them all,” she says.


“My ultimate goal is to wake up happy everyday and love what I do for a living.”


Hernandez currently finds herself happiest when her boyfriend is around.


She realizes that baking is most enjoyable when she is does it for others.


“For me, it is more meaningful to take the time and bake something than to just go out and buy it,” Hernandez says with a smile on her face.


“And this way, I get to become a better baker and he gets to eat all the great things I make! It’s a win-win situation.”


Ingredients


Graham Cracker Crust


• 1 1/2 c of graham cracker crumbs

• 2 T granulated white sugar

• 6 T unsalted melted butter Cheesecake Filling

• one 8 oz cream cheese

• 1/4 c granulated white sugar

• 1/2 tsp pure vanilla extract

• 1 c heavy whipping cream Topping

• Fresh Strawberries 


Directions


Graham Cracker Crust


First, mix graham cracker crumbs, sugar and melted butter in large bowl. Press the mixture into a nine inch pie pan and spread evenly.  Place crust mixture in refrigerator to chill while preparing the filling.


Cheesecake Filling


In a bowl, beat cream cheese until smooth. Add sugar and vanilla extract to the cream cheese. In separate bowl, beat whipping cream with  a whisk until it becomes fluffy in texture. Fold the fluffy whipped cream into the cream cheese. Pour the mixture into the graham cracker crust.  Let cheesecake chill overnight. Top with your strawberries, or other fresh fruits. Makes 6-8 servings.


		

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Peanut Butter and Chocolate Chip Brownies


	

		Posted on May 15, 2012 by Haha wjat	


	


		
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Peanut Butter and Chocolate Chip Brownies

Story and Photos by Nicolas Campana


Cooking in the kitchen with one’s parents is an experience some enjoyed as children; this is the inspiration for Brittany Horak, as she chooses to prepare peanut butter and chocolate chip brownies.


Horak, a junior marketing major from Harlingen, Texas, was attracted to St Mary’s because of the smaller classes.


“I feel as though I have a closer relationship with my professors, rather than having them lecture, and me sit there like a zombie,” she says.


She also notes that the smaller class sizes and student population, gives the campus an overall, friendlier feel.


When not baking, Horak enjoys a variety of foods. One day, she hopes to work for a company in Asia, since she enjoys Asian cuisine such as dim sum, teriyaki chicken and mochi ice cream.


Some of her true favorites though, are BBQ style ribs, fried okra, and squash.


This recipe was chosen out of a reoccurring problem Horak faces–she often has hiccup attacks.


“They last forever, occasionally hurt, and do get annoying,” Horak explains.


Therefore, she always has a jar of peanut butter on hand to combat the hiccups.


Because of this, as well as her love for peanut butter and cooking with her mother, she decided to make a peanut butter brownie that reflects the fun of being in the kitchen with her parents.


“It’s fun learning from my mom, how she learned from her mom, how we continue to bond through our food, and our experiences together.”


Horak advises to add 1/2 c brown sugar if a sweeter brownie is desired.


“Also, if they wanted, they could double the peanut butter added to increase the peanut butter taste,” she says.


Ingredients


    

  • 1/2 c peanut butter
    • 

  • 1/3 c butter, softened
    • 

  • 2/3 c white sugar
    • 

  • 1 c chocolate chips
    • 

  • 2 eggs
    • 

  • 1/2 tsp vanilla extract
    • 

  • 1 c all-purpose flour
    • 

  • 1 tsp baking powder
    • 

  • 1/4 tsp salt
    • 



Directions


Preheat the oven to 350° F. Using cooking spray or vegetable oil, grease a 9 x 9 pan. In a medium bowl, combine and mix softened butter and peanut butter. Gradually add and mix in chocolate chips sugar, eggs, and vanilla. Combine flour, baking powder and salt in a separate bowl, and then stir into the rest of the mixture until well blended. Bake for 25 minutes, or until the sides are golden brown. Let cool then cut into 16 pieces.


		

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FunFetti Cupcakes


	

		Posted on April 11, 2012 by beestrong11	


	


		


Funfetti Cupcakes by Katherine Vasquez

Videography and Production by Danielle Torres


Katherine Vasquez, a sophomore international relations major, bakes up one of her favorite childhood pasteurizes.  A relaxed and down to earth baker, Vasquez enjoys baking for friends who give her support and smiles whenever she needs them. Funfetti cupcakes provide color and adventure to regular white batter. Vasquez, much like her chosen dish is very lively and filled with color and character.


Ingredients


    

  • 2 eggs
    • 

  • 1/4-cup oil
    • 

  • 2 cups of water
    • 

  • Funfetti mix
    • 



Directions


Begin by preheating the oven to 350 degrees. Next in a large bowl, combine cake mix, oil, 2 eggs and 2 cups of water; Use blender to mix thoroughly until all ingredients are well mixed. Place cupcake holders on an even tray and pour mix into each holder just over half way full. With extra mix, use another medium size bowl/container and butter the edges so that the mix won’t stick when baking. No need to butter the cupcake holders, the mix will come right out.


Next place both trays in the over for 15-20 minutes. When ready take out both trays and wait for them to cool down for 3-5 minutes. When ready use as much frosting as desired and spread over each cupcake and cake. Last, open your sprinkles and lightly pour sprinkles over cupcakes and cake.


Lastly, enjoy.


Serving size- 18 cupcakes


		

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Chocolate Fudge Brownies


	

		Posted on April 4, 2012 by emilyscruggs	


	


		




Chocolate Fudge Brownies by Daniel Villarreal

Videography and Production by Emily Scruggs


Daniel Villarreal, a sophomore psychology major, makes his favorite dish: chocolate fudge brownies. An avid baker, Villarreal shares his coveted tip for making the best brownies.


Ingredients


    

  • 1 pkg. Betty Crocker Classic Chocolate Brownie Mix
    • 

  • 1 pkg. Hershey’s syrup
    • 

  • 1/4 cup vegetable oil
    • 

  • 1/4 cup water
    • 

  • 1 egg
    • 

  • 9″ x 9″ pan
    • 



Directions


Pour Betty Crocker mix into a large mixing bowl. Add vegetable oil and water, stirring frequently. Next, add the egg. When mixture is mostly blended, add the Hershey’s syrup and stir until completely blended and smooth. Pour mixture into ungreased pan and bake at 350 degrees for 40 minutes. When a toothpick can be inserted and pulled out clean, the brownies are done. Let cool before serving. Serves nine.


		

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