DIY: Football Cupcakes

Everyone loves a good cupcake. Why not sweeten up a tailgating party with this great dessert? CL has a fantastic DIY recipe that your friends will love on game day!

Field Goal Football Cupcakes (Recipe courtesy of cupcakecentral.com)

Reynolds® Baking Cups (Green Party)
1 package (18.25 ounces) chocolate cake mix
1/2 cup butter, softened
4 1/2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
5 to 6 tablespoons 2% milk
48 small pretzel rods
1 1/2 cups white chocolate chips
24 Caramel candies
1 bag (14 ounces) shredded coconut

First, preheat the oven to 350 degrees. Next, line your muffin pan with the baking cups and set aside. Prepare the cake mix according to the directions on the box. Fill the baking cups ¾ of the way full with the batter and put in the oven to bake.

While the cupcakes are baking, get started on the frosting.  In a large bowl, cream the butter until it is light and fluffy. Beat in the confectioners’ sugar, vanilla and milk until you reach a good consistency. Mix in the green food coloring to make the frosting grass colored. Also dye coconut with the food coloring, but keep this separate from the frosting for now. Once the cupcakes are cool, frost them and roll them in the coconut to complete the grass look.

Now, it’s time to decorate! Start by lining a cookie sheet with wax paper. Set aside half of the pretzel rods to use as the base of the goal post. Cut each remaining stick into three equal pieces. Use a knife to get a clean break. Next, shape the caramel candies into footballs. Melt the white chocolate chips according to the package directions. Spoon into a plastic sandwich bag and cut off a small corner. Squeeze a dot of white chocolate on each end of one small pretzel piece section (you could also use frosting to do this if you don’t have the white chocolate!). Attach the other two pieces to each end, making a “U” shape on the wax paper. Squeeze a dot of the white chocolate in the middle of the bottom of the “U” and attach one of the uncut pretzels to complete the goal post. Place the goal posts in the refrigerator for about five minutes to set. While the goal posts are in the fridge, pipe thin lines on the caramel footballs for strings. Remove the goal posts from the fridge and carefully put them on your cupcakes. Place the caramel footballs in the coconut grass to complete your edible football field!

If you’re feeling more adventurous, try making the cupcakes homemade! After you’ve had success with these cupcakes, try Rachel’s Halloween Cupcakes!

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Intern Kitchen: Fresh Spring Rolls

If you’re like me, you spend way too much money going out for sushi, ordering Chinese take-out, dining at hibachi restaurants and enjoying other delicious East Asian cuisines. Now there’s no need to spend a fortune on one of your favorite treats; these fresh spring rolls are easy to make and very versatile. You can make a few for a quick lunch, a bunch for a party appetizer, or keep some in the fridge for a healthy snack — and as long as you have spring roll paper, you can use any filling of your choice.

Ingredients:

  • Spring roll paper
  • Lettuce
  • Cucumber
  • Avocado
  • Carrots
  • Grilled Chicken

1. The first step is to prepare the vegetables. Cut the cucumber and carrots (you can use baby carrots or large carrots) into small sticks about 3-4 inches long. Slice up the avocado and rip lettuce into pieces no bigger than a deck of cards.

2. Next, prepare the chicken (or the protein of your choice).  I used leftover grilled chicken from a previous dinner, but feel free to prepare it however you’d like (teriyaki sauce is a great marinate for chicken for this dish). If you do have leftovers, this is a perfect time to use them.  You aren’t limited to chicken; spring rolls commonly feature shrimp, tofu or real or imitation crab. Slice the protein into pieces about the same size as the vegetables.

3. Once you have everything sliced, assemble it on a plate. Take a piece of spring roll paper (which can be found in the international section of grocery stores, or in specialty food stores) and place it into a shallow bowl of very hot water. I used a large frying pan, because it was the perfect size for the spring roll paper and easily heated the water. You don’t want the water to be boiling, just hot.

4. It should only take a few seconds for the hard spring roll paper to become soft and very fragile. Once the paper is flexible, reach in and gently remove it from the pan or bowl. Let the excess water drip off, and place it onto a flat dry surface, like a cutting board.

5. Assemble your filling in the bottom 1/3 of the paper, leaving about one inch of rice paper on either side. Once assembled, fold the paper over the filling, and tightly roll it over once.

6. Continue rolling until you are halfway down the paper. Fold each side in, and continue to roll tightly until the entire paper is used. Carefully cut the roll in half.

These spring rolls are fresh and delicious by themselves, but one great characteristic of spring roll paper is that it absorbs the flavor of whatever sauce it is dipped in. I chose to make two dipping sauces: peanut and honey mustard.

Peanut Sauce: Combine a teaspoon of chicken base with about 2 tablespoons of water. Stir in about two tablespoons of peanut butter.   After stirring for a few minutes the ingredients should be smoothly blended. Add more water and stir until it reaches the desired consistency.

Honey Mustard: To transform your favorite honey mustard into a spring roll dipping sauce, add water to make it a thinner consistency. If you don’t have honey mustard on hand, just stir honey and any type of mustard together until it suites your taste and preference.

Feel free to get creative when filling and dipping your spring rolls. Try adding cut pineapple, green onion, basil leaves, rice noodles, bean sprouts or any number of things. Dip into sweet pepper sauce, soy sauce, teriyaki, or another type of dressing.

These rolls are easy to prepare and offer a good balance of veggies and protein packed in a healthy snack. Next time you’re tempted to hit a local restaurant, give these a try instead.

Follow up this nutritious dish with some fresh fruit. Try one of these delicious summer strawberry recipes from intern Jessica Randall.

Lauren Mazzo is an intern at College Lifestyles (TM), a Journalism student at Ithaca College and a member of Ithaca College Cheerleading. She is a proud chocoholic and grammar junkie. 

 

 

SKC: One Pot Meal – Mac and Cheese!

The following post is from our friends at Small Kitchen College (SKC)!  College Lifestyles is excited about our partnership with SKC and will bring you their yummy(!) articles on a bi-weekly basis!

Mac and Cheese from Small Kitchen College

Earlier last week I had one of those days. My heart felt broken, my eyes could not stay awake and no amount of caffeine could break me from my slump. As the day went on, the jingle of a popular blue box of macaroni and cheese came into my head. With the words, ” I’ve got the blues” playing in my head, I began craving a rich, indulgent cure for my heartache. Rather than succumbing to the blue box, I searched through my food blogs to find a recipe that would distract me long enough in the kitchen. Once I stumbled upon White on Rice Couple’s One Pot, Stove Top Macaroni and Cheese I knew I had found a remedy.

Because the recipe requires constant attention, it was just the thing I needed to help clear my focus. Not only does it use only one pot, but also the lack of baking means it can be enjoyed on even the hottest summer days. The recipe is also flexible enough so that it can be prepared with various combinations of cheeses. Despite the popular slogan of that specific macaroni and cheese box, making the dish from scratch on the stovetop is an easy, satisfying prescription for the blues.

Bethany Imondi, a junior studying Government and English at Georgetown University and a self-proclaimed carbohydrate queen, shuns the Atkins Diet for all its suffering. Read more…

**Recipe**

One Pot, Stove Top Macaroni and Cheese
Adapted from White on Rice Couple
Serves 2-3

I used whole grain shell pasta for this recipe, but you can easily substitute any type of large elbow macaroni.

Ingredients

2 cups large elbow or shell macaroni, uncooked
1 tablespoon butter
¼ onion, diced
2 cups of low fat milk
¼ teaspoon pepper
½ teaspoon salt
1 cup of grated cheese, any one or combination (cheddar, pepper jack, mozzarella, swiss, gruyere)

Place raw macaroni in colander and quickly rinse under water. Let drain.

In a medium saucepan, about 2 quart, melt butter over medium heat and add diced onion. Sauté until translucent, about 3 minutes.

Add milk, raw, rinsed macaroni, salt and pepper.

On medium heat, slowly bring mixture to a simmer, stirring the macaroni frequently. Stirring will separate the pasta and keep them from sticking to one another. Do not leave the stove; leaving the mixture unattended could result in an over-boiled mess.

Once mixture comes to a simmer, immediately turn heat down between medium and low. Too-high heat will evaporate the milk too quickly.

Continue to stir the mixture frequently for about 15-20 minutes, or until milk has been fully absorbed and pasta is cooked al dente. Judge to taste. If pasta is not fully cooked after this time, add a little more milk or water to the mixture. Liquid amount will depend on how much longer pasta needs to cook.

When milk has nearly evaporated and thickened, stir in cheese.

Turn off the heat and allow cheese to melt into the mixture. Add additional salt to taste. Before serving, stir one final time to mix everything together.

Small Kitchen College is a guide to cooking, eating, drinking, and living on and off campus, with recipes, tips, and tales generated by college students across the country. If it’s campus food, we’ve got it here.

A Yummy Recipe from a CL Reader!

We get great emails from our readers, and we have to share this one from Kathy at Seton Hall!

Kathy writes…

‘I’m reading your book right now and it’s awesome!

I just wanted to share one of my favorite breakfasts (okay, it’s not entirely my idea since I first saw it on a Glamour blog). You make it the night before so you literally have nothing to do in the morning except eat with a spoon…it’s kinda like having oatmeal cookie dough for breakfast! I find that this breakfast keeps me full all morning too : )

Mash up one ripe banana and add 1/3 cup (or 1/2c if you’re really hungry) of Quaker old fashioned oats. Then mix in 1 tbps of peanut butter, a squeeze of honey and a generous sprinkle of cinnamon. Put plastic wrap on a plate and spread out the dough into a circle. Wrap up in the plastic wrap and refrigerate overnight.’

Sounds delicious!

We love any recipes you have invented yourself OR read somewhere else!

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Do you have a fabulous recipe?  Read one somewhere that you CAN’T live without? Let us know at info@collegelifestyles.org!  (Just be sure to say where you found the recipe – noallowed!)

oatmealcookieStay turned for our snack and cookie recipe contest in December!