Art: Pusheen

Illustration by: Alexis

Coloring by: Ellie

Who doesn’t like the relatable cat?
Here is a drawing made dedicated to our fondness for Pusheen.

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Cooking: #TBT Peppermint Hot Chocolate

Does the cold weather have you feeling down this spring? Enjoy this winter time throwback for peppermint hot chocolate and dream of warmer weather.

Peppermint Hot Chocolate

Ingredients

  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 6 ounces bittersweet chocolate, chopped
  • 3 drops peppermint oil
  • Sweetened whipped cream, for garnish
  • Chocolate shavings, for garnish

Directions
In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

 

Check out the Newspaper cooking team making some holiday treats

Chocolate covered Marshmallows with sprinkles and a candy cane

Cooking: Easy Snack Ideas

By: Cooking Team

Cinnamon Heart Popcorn

Ingredients

  • 1 cup butter
  • ½ cup corn syrup
  • 11/2 cups cinnamon red hot candies
  • 8 cups popped popcorn

Directions

Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
Combine butter, corn syrup, and cinnamon candies in a bowl over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn out onto the prepared baking sheets. Bake in the preheated oven until the candy coating is set, about 30 minutes.

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Strawberry Bruschetta

Ingredients

  • 2 cups chopped fresh strawberries
  • ¼ cup white sugar
  • 1 tablespoon butter
  • 24 slices baguette

Directions

Preheat your oven’s broiler. Spread a thin layer of butter on each slice of bread. Arrange bread slices in a single layer on a large baking sheet.
Place bread under the broiler for 1 to 2 minutes, just until lightly toasted. Spoon some chopped strawberries onto each piece of toast, then sprinkle sugar over the strawberries.
Place under the broiler again until sugar is caramelized, 3 to 5 minutes. Serve immediately.

 

Kale Chips

Ingredients

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

 

Rumaki

Ingredients

  • 24 cubes fresh pineapple
  • 24 water Chestnut slices
  • 8 thick cut bacon slices
  • 24 toothpicks
  • ½ cup low fat sesame ginger salad dressing
  • 1 tablespoon chopped green onion to taste

Directions

Preheat oven to 375 degrees F (190 degrees C). Line the bottom section of a broiler pan with aluminum foil, top with the broiler rack, and spray rack with cooking spray.
Place a water chestnut slice atop each pineapple cube; wrap each with 1 bacon slice, securing with a toothpick. Arrange wrapped pineapple on the prepared broiler rack.
Bake in the preheated oven for 7 minutes; turn and continue baking until bacon is almost crisp, about 8 more minutes. Brush rumaki with sesame-ginger dressing and continue baking until bacon is crisp, about 5 more minutes. Garnish rumaki with green onion.

Short Story: Oblivion – Jay

Oblivion is a collection of stories co-written and edited by the Literature Team

Part 3: JAY

By Faith W. & Eric Z.

 

“Phyllis? Are you there?” Jay Rodriguez called out into the house. The shuffling of footsteps from the kitchen grew louder and louder, and the door opened to reveal a woman with a beaming smile enveloping her face, wearing an apron over a traditional Mexican dress.

“Hijo! How was school?” The woman said as she dusted her hands on her apron.

“Ah, the usual, nothing interesting.” Jay responded as he dropped his heavy backpack on the ground with a resounding clunk.

Phyllis had known the Rodriguez household ever since they moved into the neighborhood a couple years ago. Before Jay could care for himself alone, Phyllis had offered to care for him when his parents weren’t home. Over time, mother-son love developed between the two, and Jay had grown fond of her like you would a relative.

“I got some fresh mushrooms–They’re pesticide free, non-GMO, additive free, low fat, USDA approved, and grown by local farmers! They were a gift from a local farmer whom I buy from often. They were at my door this morning when I went for a walk, which was strange since they never deliver, even when I call them and ask for a special delivery… Anyway, how was your day Jay?”

Jay was used to Phyllis’s spontaneous rambling and let her go on. “It was fine,” he replied.

“Really? Well that’s great! Do you know what’s not great? Your hair—It’s overgrown and looks like my mushrooms. I can fix that for you easily, I learned this trick from a friend. Do you want me to try it on you? I haven’t exactly honed my hairdressing skills, but it’ll look great on you–you are so handsome no matter what!”

As Phyllis rambled off, Jay’s attention slowly shifted from Phyllis’s chatter to his plans for the rest of the day.