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Bake Sale ISSUE


tasteBUds EDITOR IN CHIEF Estefania Souza

MANAGING EDITOR Mara Berg SECRETARY Chelsea Fairbanks TREASURER Stephanie Giola FOOD EDITORS Zolsaran Bat-Erdene Izzy Kerian RESTAURANT EDITOR Zolsaran Bat-Erdene


PR REPRESENTATIVE Christopher Nguyen

COPY EDITORS Emily Hopkins Casey Rackham

WRITERS Susana Alvarez Amber Graham Winnie Ko James Odum


PHOTOGRAPHY Amanda Sabga Rochelle Li


LAYOUT Winnie Ko


TasteBUds is Boston University’s first student published food magazine. Our issues feature food articles, reviews, photographs and many more recipes. Like us on Facebook (Taste BUds) and follow us on Twitter (tasteBU). For questions, email:


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Belgian Chocolate Fudge Crunchy Caramel Popcorn Vegan Blueberry Muffins Butterfinger Chocolate Cake Peanut Butter & Jelly Muffins Red Velvet Cupcakes Mascarpone Icing Chocolate Chip Cookie Dough Truffles Oreo Cookie Truffles Cake Batter Truffles Cranberry Oatmeal Scones Pumpkin Bread


Adapted from Martha Stewart. Makes about 50 pieces Active time: 25 minutes. Total time: 3 1/2 hours

SQUARES OF THIS CRUMBLY FUDGE ARE A GREAT LATE NIGHT SNACK; USE COOKIE CUTTERS AND CREATE A FUN TREAT FOR THE NEXT POT-LUCK YOU ATTEND. Cooking spray 2 cups sugar 1 teaspoon salt 6 tablespoons unsalted butter 1 cup heavy cream 3 ½ cups mini marshmallos 3 cups semisweet Belgian chocolate chips, or any semisweet chocolate chips 1 teaspoon pure vanilla extract - Line rimmed baking sheet with two sheets of parchment paper, one lengthwise and the other crosswise so that ends hand over sides of pan. Coat evenly with cooking spray. - Place a large saucepan over medium heat. Cook sugar, salt, butter, cream and marshmallows, stirring, until butter and marshmallows are almost melted, about 5 minutes. Bring mixture to a boil and cook, stirring occasionally for 5 minutes. Add chocolate and vanilla extract. Stir until chocolate is melted. Pour mixture into lined baking sheet. - Let fudge cool at room temperature for about 3 hours. Using edges of paper, transfer fudge to cutting board and cut into 1 ½ to 2-inch squares.

Active time: 20 minutes. Total time: 60 minutes + cooling

PACK YOUR OWN CARAMEL CORN FOR THE MOVIES AND SAVE A FEW BUCKS; PLACE IN A ZIPLOC BAG TO ENSURE IT STAYS FRESH. Cooking spray 4 tablespoons butter 1 3.3 oz. bag of popcorn, popped ½ cup packed light brown sugar A pinch of salt - Preheat oven to 300 F. Spray rimmed baking sheet with cooking spray and line another with parchment paper, set aside. Place popcorn in a large bowl. - In a small sauce pan, bring butter, sugar, salt and 2 tablespoons water to a boil over medium high heat, stirring constantly. When mixture is boiling, pour over popcorn and quickly toss to coat. - Spread popcorn evenly on baking sheet. Bake, tossing occasionally for about 40 minutes or until popcorn is gold and shiny. Transfer popcorn to baking sheet lined with parchment paper. Let cool.

CRUNCHY CARAMEL POPCORN Adapted from Martha Stewart. Makes 6 servings

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VEGAN BLUEBERRY MUFFINS Makes 6-8 muffins Active time: 20 minutes. Total time: 60 minutes + cooling.

FRESH BLUEBERRIES MAKE THESE MUFFINS MOIST AND FLAVORFUL.; PAIR WITH A CUP OF COFFEE FOR A DELICIOUS BREAKFAST TREAT. 1 cup + 2 tablespoons almond milk 2 tablespoons lemon juice 1 tablespoon golden flax meal 1 ½ cups + 2 tablespoons all purpose flour 1 ¼ cups whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda ¾ cup + 2 tablespoons sugar 1 stick margarine, melted 1 teaspoon vanilla extract 1 teaspoon lemon extract ¾ teaspoon salt ¼ teaspoon cinnamon 1 ½ cup blueberries - Preheat oven to 325 F. Line a muffin pan with cupcake liners. In a medium bowl, whisk together almond milk, lemon juice and golden flax meal. Let sit for 10 minutes, until the mixture gets a little thick and bubbly. - In a separate large bowl, combine flours, baking powder and soda. Set aside. - In another large bowl whisk sugar, margarine, extracts, salt and cinnamon. Pour in almond milk mixture and whisk until combined. - Pour wet ingredients into dry ingredients and mix until incorporated; mixture will be a bit thick. Carefully stir in blueberries. - Pour batter into lined muffin pan making sure dough is at the top of the pan.

Bake for 30 to 40 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Cool muffins on rack.


Adapted from Big Oven. Makes about 12 servings. Active time: 30 minutes. Total time: 45 minutes + cooling.

DIVE INTO A LUSCIOUSLY SWEET CHOCOLATE CAKE WITH THIS FUN VARIATION OF A TRADITIONAL DESSERT; THE CANDY PIECES ATOP MAKE THIS DESSERT EVEN BETTER. 1 package German chocolate cake mix 1 can sweetened condensed milk 1 jar caramel sauce Butterfinger candy bars (at least 3) Cool whip, for topping - Prepare German chocolate cake according to box instructions. - Once cake is cooled, poke holes in top using a fork. Pour condensed milk over cake; then pour caramel sauce.

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Both should be absorbed into cake. - Place Butterfinger candy bars in a Ziploc bag and crumble using a rolling pin. - Ice cake with Cool Whip and sprinkle with smashed candy.


Adapted from Muffins: Sweet and Savory Comfort Food. Makes 18 muffins Active time: 25 minutes. Total time: 40 minutes + cooling.

ENJOY A SYRUPY AND CRISPY TOPPING ON A FLUFFY PEANUT BUTTER MUFFIN. 2 cups whole wheat flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon of salt 1/2 cup peanut butter 2 tablespoons butter, cut into squares 1 cup of milk 2 eggs, lightly beaten 1/4 cup jelly 1/2 cup chopped peanuts - Preheat oven to 400 F. Spray a muffin pan with non-stick cooking spray. - In a large bowl, combine flour, sugar and baking powder. Cut peanut butter and butter and mix to combine. - Add milk and eggs to peanut butter mixture and stir until moist. Fill muffin cups 2/3 of the way full. Bake in oven for 15 minutes, or until toothpick inserted in middle of muffin comes out clean. Set aside and let muffins cool. - In a small saucepan, melt jelly over medium heat. Remove muffins from pan. Brush with melted jelly and dip tops in chopped peanuts. *To make muffin tops, carefully remove muffin bottoms with serrated knife.

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Adapted from Epicurious. Makes 24 cupcakes Active time: 25 minutes. Total time: 40 minutes + cooling.

TASTEBUDS SIGNATURE TREAT; SWEET, TANGY & DELICIOUS. 2 1/2 cups all-purpose flour 1 teaspoon salt 1/2 cup unsalted butter, softened 1 1/2 cups sugar 2 eggs 2 tablespoons cocoa powder 2 ounces water 1 oz. red food coloring 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon white vinegar 1 teaspoon baking soda - Preheat oven to 350 F. Line two 12-cupcake tins and set aside. - In a large bowl, combine butter and sugar and beat until creamy. Add eggs and mix well. In a separate bowl, make a paste by adding food coloring to cocoa. Add to the butter mixture and stir to combine.

- Add flour and salt and mix well. Add one egg at a time, making sure they are completely incorporated. Add buttermilk, vanilla and water to mixture. Stir well. - In a separate bowl, combine vinegar and baking soda. Fold vinegar mixture into batter, until incorporated, but don’t beat. - Pour batter into cupcake tins. Bake for 10-15 minutes, or until toothpick inserted in the middle of a cupcake comes out clean. Remove from oven and cool on rack. Once completely cool, frost cupcakes with mascarpone icing.


Adapted from Epicurious. Makes enough for 24 cupcakes Active time: 20 minutes. Total time: 20 minutes + chilling.

TOP WITH SPRINKLES OR CRUSHED PEPPERMINT FOR A FUN FLAIR. 2 sticks unsalted butter at room temperature 1 cup cream cheese at room temperature 2 cups powdered sugar 1 teaspoon vanilla extract Pinch of salt 1 cup mascarpone cheese* - In a large bowl, beat butter, cream cheese and powdered sugar until light and fluffy. Add vanilla extract and salt and beat a bit more to combine. - Beat in mascarpone slowly, careful not to over beat since it can make the mixture curdle. Chill icing in refrigerator until ready to use.

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*Mascarpone cheese is an Italian cream cheese that is available at most supermarkets or specialty food stores.

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CHOCOLATE CHIP COOKIE DOUGH TRUFFLES Adapted from Recipe Girl. Makes about 70 truffles Active time: 60 minutes. Total time: 3 ½ hours (including chilling).

INDULGE IN THESE SCRUMTIOUS TRUFFLES WITHOUT WORRY; THE RECIPE USES NO EGGS, SO THIS COOKIE DOUGH IS NOT OFFLIMITS. 1 stick unsalted butter ¾ cup light packed brown sugar 1 teaspoon vanilla extract 14 oz. sweetened condensed milk 2 cups all purpose flour ¾ cup mini chocolate chips 12 oz. semi-sweet chocolate - Line two baking sheets with parchment paper and set aside. In a large bowl, beat sugar and butter until creamed. Add vanilla extract and mix well. Slowly beat in flour, one cup at a time, making sure to combine completely. Add condensed milk and beat until dough forms. - Stir in mini chocolate chips and mix well. Cover dough with plastic wrap and chill in refrigerator for at least one hour, or overnight. - Tear off small pieces of dough and roll into 1-inch balls. Place balls on baking sheets. Chill in refrigerator for at least 30 minutes. - Meanwhile, melt chocolate in pot over hot water or in the microwave in 20-second intervals, stirring well. Dip dough balls in chocolate and place on lined baking sheets. Chill truffles in freezer until hardened and ready to serve. *Truffles can be stored in air tight container in refrigerator.


Adapted from Kraft Foods. Makes about 36 truffles Active time: 30 minutes. Total time: 2 hours (including chilling).

IF YOU EVER DREAMED OF AN OREO COOKIE CHEESECAKE, THESE TRUFFLES ARE YOUR FIX; A LUSCIOUS CREAMY FILLING COVERED IN A CRUNCHY CHOCOLATE SHELL. 1 box regular Oreo cookies 1 8 oz container cream cheese, softened 2 12 oz chocolate bars or chips for dipping (Dark, milk or white) Variety of sprinkles, candypieces or cookie crumbs for decorating (optional) - Place cookies in a Ziploc bag and crush, using a rolling pin. Add cream cheese and mix to combine. - Line rimmed baking sheet with parchment paper. Roll cookie mixture into 1-inch balls. Place balls on lined sheet and refrigerate for 1 hour. - Line another baking sheet with waxed paper and set aside. - Melt chocolate bars in a microwave safe dish, microwaving in 20 second intervals, stirring after every interval. Drop cookie balls into chocolate and roll around using a fork. - Place cookie balls on lined baking sheet. Decorate truffles with sprinkles, candy pieces or cookie crumbs. Refrigerate for 1 hour or until truffles are set. *Truffles can be stored in air tight container in refrigerator. tasteBUds 13


Adapted from Paula Deen. Makes about 36 truffles. Active time: 40 minutes. Total time: 3 ½ hours (including chilling).

ENJOY CAKE BATTER WITHOUT WORRYING THAT YOUR MOM MIGHT CATCH YOU; INDULGE IN ONE, TWO, OR EVEN THREE AT A TIME! 1 box vanilla cake mix, prepared according to package directions 1 can chocolate frosting 3 tablespoons cream cheese, softened 2 12 oz chocolate bars or chips of your choice for dipping. Variety of sprinkles and more melted chocolate for decorations (optional) - Crumble baked cake into a large bowl while still warm from the oven, making sure crumbs are fine. Add frosting and cream cheese and mix well. Refrigerate for at least 1 hour. - Line a rimmed baking sheet with parchment paper. Roll out 1-inch balls of cake mixture and place on lined baking sheet. Place in freezer and chill for at least 1 hour. - Line another baking sheet with parchment paper. Melt chocolate bars in microwave safe bowl in 20-second intervals, stirring after every interval. Using a toothpick, dip cake balls into melted chocolate and then place on lined baking sheet. If balls are not firm enough to work with, return to freezer until firm. - Decorate truffles with sprinkles. Place truffles in refrigerator until chocolate is set. Drizzle truffles with more melted chocolate. *Truffles can be stored in air tight container

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Adapted from Gourmet. Makes about 10 scones. Active time: 20 minutes. Total time: 40 minutes + cooling.

THIS RECIPE FALLS INTO THE SCONE-COOKIE LIMBO; FOR A FLUFFIER TURNOUT BAKE THICKER ROUNDS. 1 2/3 cups all purpose flour ¼ cup sugar, plus more for sprinkling 1 tablespoon baking powder ¾ teaspoon baking soda ½ teaspoon salt 1 1/3 cups old fashioned oats 1 ½ stick cold butter, cut into small pieces 2/3 cup buttermilk, plus more for brushing 2/3 cup dried cranberries - Preheat 425 F; line baking sheet with parchment paper. - In a food processor, pulse flour, sugar, baking powder, baking soda, salt and sugar. Add oats and pulse until combined. Add butter and pulse until mixture resembles coarse meal, about 15 times. - Transfer mixture to bowl and mix in cranberries. Slowly add buttermilk and stir with fork until dough forms. Take ½ cup dough and make 1-inch thick rounds. Place scones on lined baking sheet. - Brush tops of scones with buttermilk and sprinkle with sugar. Bake for 15-18 minutes, or until scones are golden. Remove from oven and cool on rack; serve warm. *Use coarse sugar for sprinkling if available.


Adapted from Trader Joe’s. Makes 10-12 servings. Active time: 10 minutes. Total time: 1 hour + cooling.

THE PUMPKIN BUTTER AND EVOO ADDS MAKES THIS BREAD INCREDIBLY MOIST; DUNK IN A GLASS OF MILK FOR THAT EXTRA OOMPH 2 large eggs 1/4 cup olive oil 1 Jar Trader Joe’s Pumpkin Butter 1/3 cup water 1 package Trader Joe’s Pumpkin Bread & Muffin Mix - Preheat oven to 350 F. Lightly grease a standard 9x5 loaf pan with no-stick cooking spray or butter. - In a medium bowl, combine eggs, pumpkin butter, oil and water. Stir. Add bread mix and fold together using a rubber spatula until batter is smooth. - Spread batter in prepared pan, filling corners and leveling top. - Place in oven and bake for 50-55 minutes. Remove from oven and let cool before serving.

*All recipes in this issue were tested by our staff. ** All photos in this issue taken by Estefania Souza and Nikhil Dua. *** Special thanks to all who supported the bake sale For advertising options and prices, contact:

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TasteBUds: The Bake Sale Issue  
TasteBUds: The Bake Sale Issue  

The Bake Sale Issue of TasteBUds, Boston University's first and only student-published food magazine. This issue contains the recipes made f...