Strawberry Cheesecake

Strawberry Cheesecake by Isac Perez

Videography and Production by Maria Esquivel

Isac Perez is a political science and criminal justice double major at St. Mary’s University. Isac attributes his baking skills from his mother and grandmothers who have taught him to cook and bake. In the video, Isac is baking a delicious strawberry cheesecake for his friends.

Ingredients

  • 1 pre-made graham cracker pie crust
  • 2 1/2 8 oz cream cheese packages
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 3/4 condensed milk
  • 2 cups of cut strawberries

Directions

Pre-heat oven to 350F. Once oven is ready place pre-made pie crust into the oven for 5-7 minutes. In a large bowl add 2.5 softened cream cheese blocks, 2 eggs, 1 cup of sugar, 2 teaspoons of vanilla extract, 3/4 condensed milk and blend until the mixture has a thick and smooth consistency. Next, pour your mixture into the pie crust and position back into the oven for 40-60 minutes or until baked. Next, place strawberries on cheesecake and set the cheesecake in the refrigerator for at least 2-3 hours. Enjoy!

 

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies by Brittney Carden

Media Production I by Alice Thane

Brittney Carden demonstrates how to make one of her favorite recipes, banana chocolate chip cookies. She also talks about her passion for baking and gives some tips and advice for other people to follow.

Ingredients

  • 1 egg
  • 1 medium ripe banana
  • 1/3 cup peanut butter
  • 1 tbsp melted butter
  • 3 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1/3 cup flour
  • 1/3 cup chocolate chips

Directions

Preheat oven to 350 degrees F (176 C). In a large bowl whisk the egg. Add the banana to the bowl and mash. Then add peanut butter, melted butter, sugar, vanilla extract, baking powder, and whisk to combine.

After, add the flour and mix with a wooden spoon. Next, add the chocolate chips and stir again.

Line a baking sheet with parchment paper. Drop cookies onto the paper but make sure to leave enough room in between each one. Bake for 15 minutes or until the cookies are slightly golden brown.

Let rest on baking sheet for a few minutes until cool.

Enjoy!

Ferrero Rocher Cake

Media Production 1 by Alejandro Beltran

Tanya Roberta talks about her passion for cooking while baking her grandmas all-time favorite Ferrero Rocher Cake.

Ingredients:

  • 6 large eggs room temperature
  • 2 cups granulated hazelnuts
  •  1 cup of granulated sugar
  • 3 1/2 Tbsp all-purpose flour 
  • 2 ½  tsp of baking soda
  • 4 Tbsp cocoa powder 

Frosting:

  • 250 grams of unsalted butter 
  • 1 cup of Nutella 
  • 2¼ cups of sweet chocolate chip 

Preheat oven to 350F, Mix baking powder cocoa and flour with the hazelnut, whip eggs and add sugar slowly for 10 minutes. Fold The powder mix into the eggs. Bake for 45 minutes and use a toothpick to check if it is ready. Melt the chocolate chips with the nutella and spread on the top of the cake. Put hazelnuts on the top and decorate as wished. 

Sugar Cookies

Sugar Cookies by Daniela Borrego
Videography and Production by Holly Basaldu

Daniela Borrego shows us how to make sugar cookies from scratch, while telling us a little about her life in the kitchen. As we follow her into the oven we’ll also discover how she came to like cooking and why she enjoys it.

Ingredients

  • 2 1/2 cups cake flour (not self-rising), plus more for dusting
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Directions

Sift the cake flour, baking powder and salt into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated.
Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick.
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake 12 to 15 minutes. Let cool completely before icing, about 5 minutes.

Cookie Batter Brownies

Cookie Batter Brownies by Galilea Morales

Videography and Production by Galilea Morales

St. Mary’s Student Galilea Morales bakes a batch of cookie batter brownies. She also discusses what it is like to live off campus and the challenges that come with that responsibility. She explains her love for food and baking.

Ingredients
1. Cookie brownie mix (Betty Crocker)
2. 1/2 cup of butter
3.  1/2 cup of chopped pecans
4. 1/2 cup of water
5. 1 egg
Baking Instructions
Initial Action= Pre-heat oven to 325 F
1. Pour both batters into separate mixing bowls and add ingredients to each. Then mix
* 3tbs of water, 1/4 cup of butter to cookie batter
* 4 tbs of water, 1 egg, 1/4 cup of butter to brownie batter
2. Layer brownie mix in pan first
3. Scoop round spoonfuls of cookie batter and place them on top of brownie batter.
4. Cook brownies for 30-35 minutes or until done.
*to check if they are done use a toothpick or fork to poke batter see if it is solid or gooey.
If gooey leave in oven for additional 6 minutes

Chocolate Chip Treasure Cookies

Chocolate Chip Treasure Cookies by Breanne Pardo
Videography and Production by Bianca Pardo

Breanne Pardo, a junior English-Communications Arts major at St. Mary’s University,enjoys baking Chocolate Chip Treasure Cookies. She loves all the different flavors within the cookie. Pardo demonstrates how to make this flavorful cookie.

Ingredients

•1.5 cups finely crushed graham cracker crumbs

•1.5 cups of all-purpose flour
•2 teaspoons of Clabber Girl baking powder
•1 14 ounce can of Eagle Brand Sweetened condensed milk (not evaporated milk)
•.5 margarine, softened
•1 3.5 ounce can flaked coconut (1.5 cups)
•1 12 ounce package semi-sweet chocolate chips
•1 cup chopped Diamond walnuts

Directions

Heat the oven to 375 degrease. In a bowl, mix graham cracker crumbs, flower, and baking powder. In a mixer bowl, beat the sweetened condensed milk and margarine until it is smooth.

Then add the crumb mixture and mix well. Stir the coconut, chips, and walnuts. Drop the tablespoons of cookie dough onto lightly greased cookie sheets.

Next, bake the cookies 9 to 10 minutes or until lightly browned. Cool the cookies 2 to 3 minutes and remove from the cookie sheets. Store the cookies loosely covered at room temperature.

No-Bake Strawberry Frosted Cheesecake

This slideshow requires JavaScript.

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.