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.

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 Muffins

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Chocolate Chip Muffins by Megan Salib
Story and Photos by Alex Diaz

A fresh baked muffin hits just the right spot when walking to class in the morning or even as a late night study snack.

Students who live on campus know what it’s like to be deprived of home cooked meals.

However, with the new kitchenettes in the outback, Megan Salib, a junior psychology major, brings a little bit of home by being able to bake some of her favorite muffins.

Salib, from Corpus Christi, Texas, enjoys food that offers versatile ways of being prepared.

“I like all kinds of food. I like to always try different things and my favorite would be vegetables because there are so many different ways to make them and they still taste good!” she says.

As a full-time student and active member of Catholic Daughters of the Americas, Marianist Leadership Program, Catholic Student Group, The Bridge and Delta Zeta, Salib turns to baking as dedicated time for herself.

“Baking has been a way for me to express my creative side,” Salib says. “I am continually experimenting with new foods and recipes.”

Salib loves the strong sense of community that is offered at St. Mary’s and it gives her joy when she can share her treats with classmates, friends and sisters.

“I have gotten a lot of compliments from friends for my brownie cheesecake,” Salib says.

After graduating from St. Mary’s, Salib plans to commit to a year of service before applying to graduate school for social work.

“I want to help children find a safe environment they can grow up in,” Salib explains. “I want to eventually work with adoption agencies.”

This Chocolate Chip Muffin recipe allows for creative freedom, one of the main reasons why it is at the Salib household.

“I chose this recipe because it was something my family used to make for breakfast before I went to school. It’s easy and you can always change it and add different things to it like fruit or nuts,” Salib explains.

Baking does not always have to be a step by step activity.

“Make it your own,” Salib says. “By changing ingredients in a recipe, a new dish is created every time.”


  • 1 c whole wheat flour
  • 1 c sugar
  • 1 T vanilla
  • 1/2 c applesauce
  • 1 tsp baking soda
  • 2 egg whites
  • 3/4 c chocolate chips
  • 2 T brown sugar
  • 1 packet vanilla pudding mix


Preheat oven to 350°F. In a bowl, mix together the applesauce and egg whites. Slowly add in dry ingredients until an even consistency is created.  Line the muffin pan with liners and fill the cups 3/4 full. Bake in the preheated oven for about 15-20 minutes. Let muffins cool before removing them from the pan. Recipe makes about 8 servings.

Chocolate Fudge Brownies

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.


  • 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


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.

Pumpkin Chocolate Chip Cookies

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Pumpkin Chocolate Chip Cookies
Story and Photos by Brissa Renteria

Warm spices flowing through the kitchen. Conjoining smells of autumn and baking. A great season approaches us, and Tanya Compean shows us how to start the last months of the year off right by sharing a great family recipe.

Never having to worry about cooking in the dorms, Compean finds it easy to relax on an evening after school and work and find a kitchen through her friends who live off campus.

“I chose this recipe because the ingredients used together make a pastry that a lot of people have not heard of,” says Compean. “When one thinks of the ingredient pumpkin, what usually comes to mind is Thanksgiving and pumpkin pies. However, this recipe can be made year round and the pumpkin and chocolate chip mixture is very unique and delicious.”

With baking being one of her passions and hobbies, Tanya says she favors pastries, especially Mexican-styled pastries. Her favorites include sweet bread, flan, and pastel de tres leches.

Compean is a full-time senior at St. Mary’s University and will graduate with a bachelor’s degree in Marketing in December 2011. What she enjoys most about being a Marketing major is the opportunity for creativity. “I am a very creative person and there is a wide range of areas where I can apply myself to express this and much more.”

Originally from California, Compean says she chose St. Mary’s because she likes the professor to student ratio in the classroom. “When applying for colleges four years ago, my main focus was if I was going to get a better education from one university over another. Now that I am a senior, I have grown close to my professors where I can ask for help and guidance with ease and realize that St. Mary’s was one of the best decisions I have ever made.”

Presently, Compean works part-time at a marketing agency in which she will have an entry-level position when she graduates in December. Compean says this will allow her to “learn more about the world of marketing and advertising. I have never been too busy with work or school not to bake, so I know I will continue doing so in my free time!”

When out of the classroom, Compean says she likes to visit new and native restaurants. As a daughter of two Mexican nationals, she grew up eating a lot of Mexican and Spanish-styled foods. “A favorite entree of mine is green chile enchiladas and Spanish rice,” Compean says.

Compean offers this advice: “Stick to your passions! Mine is baking, and since I do live on campus with no kitchen available to me, I can always find a way to bake, that doesn’t stop me!”


  • 1 c canned pumpkin
  • 1 c white sugar
  • 1/2 c vegetable oil
  • 1 egg
  • 2 c all-purpose flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp milk
  • 1 T vanilla
  • 2 c semisweet chocolate chips


Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, baking soda,milk, vanilla and salt. Add flour mixture to pumpkin mixture and mix well. Add chocolate chips. Scoop dough onto a greased cookie sheet and bake at 350° F for approximately 10 minutes. Makes 24 cookies.