25 Fact’s About CL’s Newest Editor: Stephanie Coppola

Name: Stephanie Coppola

Position: Editor and Philanthropy Writer

University: Quinnipiac University ’11/Quinnipiac Graduate School ‘13

Major: Print Journalism/Interactive Communication

Organizational Involvement: Kappa Alpha Theta

Pets: Pug, Mandy Pat

Nickname: Coops, Coppie

Dream Job: Web Producer/Designer for an online publication

Favorite color: Red

Favorite candy: Peanut Butter Cups

Favorite movie: Miracle or The Hangover

Favorite cuisine: I love everything but I am constantly craving Chinese or Thai food

Favorite season: Summer

Coffee vs Tea: I have been with College Lifestyles for 2 years and every time I was asked this question I would say Tea and that I hated coffee.  Well for my faithful followers, I now drink coffee ALL THE TIME!

PC vs Mac: Mac

Coke vs Pepsi: Coke

Stripes vs Polka Dots: Stripes

3 words to describe me: Outgoing, Spontaneous, Hard-working

3 words to describe my style: Colorful, Simple, Layers

You will find on my desk: Now that I live in a tiny apartment I don’t have room for a desk

You will find on my DVR/Tivo: Don’t have either but I use Netflix and usually watch SVU!

You will find on my Ipod: Everything from country to rap!

You will find in my refrigerator: Lots of fruits and vegetables, egg whites, milk, yogurt, all sorts of cheeses, bacon, and lunch meat.

I am have a slight obsession with: Burt’s Bee’s

I dislike: When people lie.  Tell me the truth and we can work around it.

My friends would say I am: Always there to help anyone in need

I am most happy when: I am with my friends and family

Most people are surprised to know I: I have been figure skating for 18 years

A classy co-ed is: Someone who respects themselves and others.  They are a good role model for everyone around them and work to be the best they can possibly be!

Stephanie Coppola is a 2011 graduate of Quinnipiac University and a proud alumni of Kappa Alpha Theta. She is working on her masters in Interactive Media.  This year she has took on the role as editor.  Be sure to tune in for more articles throughout the summer!

25 Facts about CL Contributor Kwegyirba Croffie

Name: Kwegyirba Croffie

Position: Intern Kitchen Contributor

University: Quinnipiac University Alumni Class of 2011

Major: Broadcast Journalism

Organizational Involvement: Alpha Delta Pi

Pets: None  (hopefully I’ll be getting a puppy soon!)

Nickname: “Kwe”

Dream Job: News Anchor

Favorite color: Purple

Favorite candy: Reese’s Peanut Butter Cups

Favorite movie: The Lion King

Favorite cuisine: Asian

Favorite season: Spring

Coffee vs Tea: Tea

PC vs Mac: MAC

Coke vs Pepsi: Neither

Stripes vs Polka Dots: Polka Dots

3 words to describe me: Positive, Loving, Creative

3 words to describe my style: Preppy, Colorful, Chic

You will find on my desk: Desk organizers

You will find on my DVR/Tivo: Glee and Smash

You will find on my Ipod: Backstreet Boys

You will find in my refrigerator: lots of juice

I am have a slight obsession with: Sharpie Markers, Pinterest and Forever 21

I dislike: Negativity and conflict

My friends would say I am: Energetic, Loud, Creative, Loving and Fun.

I am most happy when: I am with my sorority sisters!

Most people are surprised to know I: I had my 4^th birthday in Ghana, Africa

A classy co-ed is: To me a classy co-ed is an individual who respects herself 100%. A classy co-ed is someone who is a well rounded in his or her interests and is approachable. As a founding sister of Alpha Delta Pi – Theta Theta chapter, one of the phrases our Leadership Consultant Jackie Mills always said to us was an ADPi is always classy and fabulous.

 

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut, a Freelance Social Media Producer at NBC theGrio.com and a Intern Kitchen Contributor at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney. She has her own gluten free/dairy free blog TwentyOne No Gluten

Intern Kitchen – Sweet and Spicy Honey Grilled Shrimp

It’s almost that time of year. Grilling season. Well technically, the weather has been so nice lately that some of you may have been grilling already. Some of you may have indoor grills (I definitely need one) Shrimp is a fabulous food to grill. Small, perfect for skewers and tons of flavor! Yup, girls can grill too! So break out the grill ladies and let’s cook up something delicious!

Sweet and Spicy Honey Grilled Shrimp

Ingredients

• 2-2 1/2 lb. raw, shelled, de-veined shrimp. (Tiger Shrimp are great).
• 1 tablespoon minced or pressed garlic
• 1/4 cup minced fresh ginger
• 1/4 cup hot chili garlic paste
• 1/2 cup sweet chili garlic paste
• 1 cup  honey
• 1 cup fresh-squeezed lime juice
• 1/2 teaspoon Kosher salt
• 1 teaspoon freshly-ground black pepper
• 1 cup canola oil
• Skewers to thread shrimp

1. Rinse shrimp in cold water and place in a large Ziploc bag.
2. Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 cup of the marinade.
3. Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.
4. When ready to cook, thread shrimp onto skewers.
5. Preheat outdoor grill. This should really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.
6. Remember, shrimp cook QUICKLY. You want to be careful not to overcook them.
7. Remove skewers from grill and remove shrimp from skewers. Pile them on a plate, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.
8. Serve with rice or french fries any of your other favorite sides!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney. You can find more recipes on her blog TwentyOne No Gluten!

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Girls Can Grill!

Intern Kitchen – Hummingbird Cake

Hummingbird Cake. A very traditional Southern cake – you can’t go wrong with good ol’ down home southern desserts! Did you know that the Humming Bird cake didn’t originate in the South?

Recent evidence suggests this confection descended from Jamaican roots. The hummingbird (aka Dr. Bird) is one of the national symbols.”When it comes to cake, the Dr. Bird or Hummingbird Cake recipe has been one of the most popular through the years. Originally the recipe came to me during the late `60`s, as I recall, from the Jamaican airlines…Ruth Threat of Matthews even sent a picture of a Dr. Bird, a national symbol of Jamaica “
—”HUMMINGBIRD CAKE FROM JAMAICA REMAINS POPULAR,” Helen Moore, Charlotte Observer, November 23, 1986. Hmmm we learn something new everyday don’t we!

I first had my taste of a hummingbird cake in the form of a cupcake from The Cupcake Truck when it had it’s very first visit to Quinnipiac University for a fundraiser. It was delicious! Usually, I am not a huge fan of nuts in my cakes but the combination of flavors just couldn’t be beat! Traditionally it is paired with Cream Cheese frosting but The Cupcake Truck allowed me to have it with Vanilla Buttercream because I’m not a huge cream cheese fan. I have found a great, easy Hummingbird cake recipe that is sure to be delicious!!

Hummingbird Cake

Don’t want to make a huge cake? No problem! Just pour the batter into to cupcake tins lined with your favorite cupcake liners!

Ingredients

For the Cake:

Intern Kitchen – Mexican Chocolate Popcorn Balls

Food Network has great snack recipes that are easily adaptable to be gluten free/dairy free! The other day, I came across some great popcorn recipes and I thought HEY! I’ll do a little popcorn series! It first started with the Peanut Maple Popcorn. Today – Mexican Chocolate Popcorn Balls! Movie night snacks will never be the same!

Mexican Chocolate Popcorn Balls

Adapted from Food Network.com

Making these will be sticky but worth it! The mix of chocolate and spices is great!

Ingredients

• 1/4 cup light corn syrup
• 2 tablespoons vegan butter (Earth Balance)
• 1 cupconfectioners’ sugar
• 2 cups mini marshmallows
• 2 tablespoons unsweetened cocoa powder (Hershey’s is great – you can use Toll House as well but I like Hershey’s cocoa powder way better)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 1 tablespoon water
• 1 teaspoon pure vanilla extract
• Pinch of salt.
• 12 cups popcorn – popped (I suggest using a natural or light butter popcorn or even Kettle corn (my personal favorite) )
• Cinnamon Sugar for rolling

1. Bring corn syrup, butter, sugar, 1 cup mini marshmallows, cocoa powder, cinnamon, nutmeg and cayenne pepper, and water to a boil in a large pot over medium heat, stirring.
2. Add vanilla and a pinch of salt.
3. Remove from the heat; using a rubber spatula, stir in popcorn and 1 more cup of mini marshmallows.
4. Now for the fun and sticky part – yes it will be sticky! Butter your hands, and shape mixture into balls.
5. Roll formed balls in cinnamon sugar.

Who said popcorn balls were boring!?! ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney. You can check out more recipes on her blog TwentyOne No Gluten

CL Presents: Alcohol Awareness Month

April marks the 26th anniversary of Alcohol Awareness Month founded and sponsored by NCAAD, National Council on Alcoholism and Drug Dependence, since 1987.  This month gives everyone the opportunity to raise awareness about alcohol abuse and encourage people to stay safe and lead a healthy lifestyle.

Alcohol is the most commonly used addictive substance in the United States.  An estimated 17.6 million people, 1 in 2 adults is addicted to alcohol.  More than half of all adults have a family history of addiction and more than 7 million children live in a household where at least 1 parent is dependent or has abused alcohol.

Stand up and make a difference!  Help someone in need.  Be aware of the signs and symptoms.  Stop this trend before it continues.

Alcohol abuse and alcoholism are two different diseases.  Not all alcohol abusers develop alcoholism or depend on alcohol to make it through their day.  You can suddenly develop alcoholism in response to a genetic predisposition from a family history of alcoholism or due to a stressful change in your life.  Below are the different signs for Alcohol Abuse and Alcoholism.

Signs of Alcohol Abuse

• Constantly Neglecting Responsibilities
• Use in dangerous situations like driving or mixing with prescription medications
• Legal problems due to drinking such as getting arrested for fights, drunk driving, or domestic disputes
• Drinking to de-stress
• Continued drinking despite problems with relationships

Numerous health problems can also result from an excessive amount of drinking.

• Dementia, stroke, neuropathy
• Cardiovascular problems
• Increased risk for different cancers, such as liver, mouth, throat, larynx, and esophagus
• Liver diseases including fatty liver, alcoholic hepatitis, cirrhosis
• Gastrointestinal problems
• Psychiatric issues including depression, anxiety, and suicide
• Social problems including unemployment, family problems, and violence
• Unintentional injuries including motor-vehicles, falls, drowning, burns, and firearms

Consequences due to drinking

• 79,000 deaths annually attributed to drinking
• 32% of fatal car crashed involve an intoxicated driver or pedestrian
• 3rd leading lifestyle-related cause of death in the nation
• up to 40% of all hospital beds in the U.S. are being used to treat health conditions related to consumption of alcohol

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Intern Kitchen – Baked Ziti with Meat Sauce

One thing I have been missing since becoming gluten free/dairy free is baked ziti! Finally, one of my sorority sisters and fellow gluten free dairy free girl told me about this great cheese from Daiya Foods and I knew my time to make my own baked ziti had come!

Baked Ziti with Meat Sauce

Ingredients

• 1 pound ziti pasta (rice pasta is my favorite – great taste and texture)
• Olive oil
• 1 pound bulk ground beef
• 1 large onion, chopped
• 3-4 garlic cloves, chopped
• 1 tablespoon fresh rosemary (or basil), minced
• 1 tablespoon Italian seasoning
• 1 teaspoon red pepper flakes
• pinch of salt to taste
• 1 large jar of marinara sauce (about 32 ounces)
• 1/2 pound of Daiya mozzarella cheese (or a little more if you like it really cheesy!)

1. Bring a large pot of water to a strong boil. Add about a tablespoon of salt for every 2 quarts of water. Add the pasta and boil, uncovered, until the pasta is a little less than al dente—Rice pasta can be tricky sometimes.The trick to making this dish really good is to avoid over cooking the pasta. It should be cooked even LESS than al dente and still too tough to eat. Take a few minutes off the cooking time that your rice pasta says. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.
2. Pour a tablespoon or so of olive oil into a large sauté pan on medium-high to heat. When the oil is hot, add the ground beef. Brown well. Don’t stir that often or it will be more difficult for the meat to brown properly. Add a little salt.
3. When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes. Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
4. Preheat the oven to 350°F. Spread a thin layer of sauce in the bottom of a 9×13-inch casserole pan, then sprinkle the surface with some of the Daiya mozzarella cheese. Ladle in some sauce with the pasta, mix it well and add the pasta into the casserole.
5. Pour the rest of the sauce over the pasta and sprinkle on top the mozzarella cheese.
6. Bake in the oven until the top is nicely browned, about 20 minutes.

YAY!! I can enjoy Baked Ziti again!! Serve with some broccoli and ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney. You can check out more recipes on her blog TwentyOne No Gluten (http://21nogluten.wordpress.com)

Intern Kitchen – Irish Soda Bread

It’s the Eve of St. Patrick’s Day. Are you St. Patrick’s Day plans set? Hosting a party or heading to the parades? Whatever you decide to do, no St. Patrick’s Day is complete without Irish Soda Bread ( a gluten free version of course!) Check out my Irish Soda Bread recipe from my blog TwentyOne No Gluten!

Irish Soda Bread

Great for breakfast or a snack! Various forms of soda bread are popular throughout Ireland. Soda breads are made using either wholemeal or white flour. In Ulster, the wholemeal variety is usually known as wheaten bread and normally sweetened, while the term “soda bread” is restricted to the white savoury form. In more southern parts of Ireland, the wholemeal variety is usually known as brown soda and is almost identical to the Ulster wheaten (with a very slight difference).

Ingredients

• 2 cups gluten-free flour (such as Bob’s Red Mill or Better Batter)
• 1/2 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon xanthum gum
 (only if using Bob’s Red Mill)
• 1 egg
• 1 cup buttermilk
 or buttermilk substitute
• 1/2 cup raisins
• 1 tablespoon vegan butter, melted

1. Preheat oven to 350ºF.
2. Lightly oil an 8-inch cast-iron pot or 8-inch bread pan.
3. Whisk flour, sugar, baking soda, baking powder, salt and xanthum gum in a large bowl. In a separate bowl, whisk together the egg and buttermilk. Add the egg and buttermilk mixture to the dry ingredients. Stir with a wooden spoon until the dry ingredients are moistened. The dough should be moist, but not so sticky that it is hard to handle. Fold in the raisins.
4. Turn out dough onto a lightly floured surface and knead lightly. Mound the dough into a dome shape, about 6-8 inches across depending on the size of your pot. Place the dough into a seasoned cast-iron pot or bread pan. Score a cross in the batter approximately 1/2 inch deep.
5. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and brush with melted butter.
6. Cool on wire rack for 10 minutes. Remove bread from pot and allow to cool completely. Store at room temperature in an airtight container or tightly wrapped in foil.

Nothing says St. Patrick’s Day like a traditional Irish Soda Bread!! The raisins in the bread are perfectly sweet and a great addition to the bread!

I hope you enjoy!! Happy St. Patrick’s Day!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). Her gluten free blog TwentyOne No Gluten has recipes, reviews and menus for gluten free living. She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Intern Kitchen – Sugar-Kissed Apple Pie

Happy National Pi(e) Day! Here is a sugar-kissed apple pie from my blog TwentyOne No Gluten that is the PERFECT first pie recipe on this Pi(e) Day! Let’s get right to it!

Sugar Kissed Apple Pie 

Ingredients

• 2 cups all-purpose gluten free flour
• 1 teaspoon salt
• 2/3 cup plus 2 tablespoons vegan shortening
• 4 to 6 tablespoons cold water

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Intern Kitchen – Caramel Apple & White Chocolate Peanut Butter Oat Bars

Intern Kitchen goes gluten free! I became gluten free almost 2 years ago. I have a wheat intolerance – not celiacs and for a while, it was very hard for me to give up certain foods and learn how to eat better for my health. In October, I decided to create a blog TwentyOne No Gluten, for those looking for gluten free recipes, reviews of different restaurants that have gluten free menus and tips on how to live and travel gluten free. I want to share one of my favorite recipes that is delicious, sweet and gluten free all at the same time. A lot of people think gluten free means taste free and TwentyOne No Gluten is here to tell you that’s not true at all!

Caramel Apple & White Chocolate Peanut Butter Oat Bars. A mouthful yes. A mouthful of tasty!! (See what I did there). You’ll enjoy these. Peanut butter and apples go so well together. So does caramel and apples. White chocolate is delicious, well…with a LOT of things! With the edition of oats, these bars are sure to be a hit!

Caramel Apple & White Chocolate Peanut Butter Oat Bars

Ingredients

• 1/2 cup applesauce
• 1/2 cup creamy peanut butter
• 1/4 cup vegan butter, softened (Earth Balance)
• 2 cup gluten free rolled oats (not the quick cook ones)
• 1 cup light brown sugar, packed
• 1/2 cup white sugar
• 1 tablespoon cinnamon
• 1 tablespoon nutmeg
• 1/2 tablespoon ginger
• 1 tablespoon pure vanilla extract
• 1 cup apples, diced & peeled
• 1 cup white chocolate chips (or regular dark/semisweet chocolate chips, peanut butter chips if you don’t like white chocolate…but I REALLY suggest using white chocolate)
• 1/2 cup caramel sauce

1. Preheat your oven to 350ºF. Line a 8 x 8 or 9 x 9 pan with foil and then spray foil with non-stick vegetable baking spray. Set aside.
2. Combine applesauce, peanut butter, vegan butter in a large mixing bowl and stir to combine them.
3. Then add oats, sugars, cinnamon,ginger and nutmeg, and vanilla extract and stir.
4. Then fold in diced apples and white chocolate chips.
5. Spread batter (it will be pretty moist) into a foil-lined and spayed 8 x 8 or 9 x 9 pan.
6. Bake at 350ºF for 30 minutes.  The bars may still look underdone, but that’s ok because they will continue to set up as they cool.
7. They will be bubbling rapidly upon removing them from the oven.  Let the bubbling stop (about 5 minutes) and then carefully drizzle the caramel sauce over the top of the bars.  Allow bars to to cool very well before slicing. (if you are in a hurry to bite into the deliciousness, pop in the freezer for 15-30 minutes)
8. Store extras in the freezer for long term storage.

These are one of the many perfect taste combinations. The bars are like the perfect brownie: chewy edges with soft middles, and dense (not cakey, airy, orlight). Plus brown sugar makes everything more caramely and chewier and gives baked goods that sink-your-teeth-into-it texture,  which is always a bonus.

ENJOY!

Check out more recipes, menus and tips on TwentyOne No Gluten!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). He gluten free blog is TwentyOne No Gluten. She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

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