I love coffee. There, I said it. College is a time where some nights you just need a nice cup of coffee to help you not fall asleep on your assignments. We were going to invest in a Keurig, but I found that I didn't particularly enjoy the taste of the coffee brewed in it. I also wanted to have a tea kettle (because I love good cup of tea in the evenings), so I initially brought a French Press with me. For some reason, I just never felt motivated to actually make the coffee in the mornings with it, as it required a bit more clean-up than I was willing to commit to so early in the morning. My mom introduced me to this easy way of making coffee, and I have used it ever since! I absolutely love this method of making coffee, because I can either choose to make a pot or just a cup depending on how many people I'm making coffee for. It also doesn't take up to much time, allowing me to grab my coffee and run out the door to class!
Monday, April 10, 2017
Sunday, April 2, 2017
Happy April! I feel like I closed my eyes at the beginning of the semester, and now suddenly we are in April. Like I mentioned last week, this week has been quite difficult and long due to the multitude of exams and papers. Thankfully, this week marked the 100th anniversary of the Olin Business School, so there was a huge celebration for it! The best part was that I didn't even have to ask which finger foods were gluten-free--there were signs on each of the trays, marking the foods that were gluten-free, dairy-free, and other common allergen-free.
Although the beginning of the week wasn't quite festive, I have to say when we got to the end I got to celebrate the hardest part being over!
Saturday, March 25, 2017
This week was the first week back from spring break, and I am feeling the wrath of all the midterms! Next week I have two exams, one paper, and a lot of preparation for the case competitions I am taking part in. It's going to be quite a difficult week but I will have to get through it! My coping mechanism is a nice cup of tea with a cookie after a long day of classes, and I can assure you that I will be drinking plenty of tea this week!
Have you ever gotten really frustrated putting on bedsheets? You'd be surprised at how little I enjoy changing my bedsheets, so this video demonstrates my lack of enthusiasm actually attempting to change the bedsheets. I realized after a while that I had been putting it on sideways, but hey, at least I eventually figured it out.
Tuesday, March 14, 2017
1. Mash the banana.
2. Beat your egg and add it to the banana.
3. Mix it well (you don't want a lumpy pancake)!
4. Cook the pancake like you would any other pancake, and make sure to flip your pancake when it becomes a golden brown color.
Voila! Add some toppings and you're good to go!
Tuesday, February 28, 2017
For the crackers, I used the Gratify Sesame Thins, as they are not only my favorite snack but pair very well with the cream cheese. I got a pepper packet from the dining hall, and added a cucumber that I bought from the little market we have on campus. I recommend keeping a cutting board and sharp knife in your dorm room, as it allows you to eat fresh produce instead of consuming everything out of a plastic box.
While this seems like a very simple idea, it is a ~classier~ alternative to chips. It also doesn't take too much thought to make them, but you still get to enjoy a delicious snack that is much healthier than just grabbing a bag of chips!
Monday, February 13, 2017
It's that time of the semester when every assignment is due on the same day! Last week I was slowly preparing for my Friday which was full of assignment submissions! But that's what college is all about, and what better way to cope with all of the homework than with study snacks? This is one of my favorite study snacks to make, because it is simple to make but at the same time is a step up from raw walnuts.
1/4 cup sugar
1 cup walnuts
1 tablespoon unsalted butter
1 teaspoon-1 tablespoon of cinnamon (depending on how much of a cinnamon-y taste you want)
1. Melt the butter in a small pot.
2. Add the sugar, walnuts, and cinnamon.
3. Stir everything together (keep stirring so nothing burns) until the sugar has caramelized and coated the walnuts.
4. Immediately transfer the walnuts to a plate, separating them. If you just leave it in the pot, you'll have a huge clump of walnuts!
Voila! You have a delicious study snack to consume as you finish all of the work you have to get done.
Sunday, January 29, 2017
4 1/2 cups Rice Chex
4 1/2 cups Corn Chex
1 1/2 cups Gluten-free bagel chips (I used Glutino)
1 1/2 cups Gluten-free pretzels (I used Snyder's)
2 tablespoons Worcestershire Sauce
1 teaspoon garlic powder
6 tablespoons melted butter
Optional for Cheddar Chex Mix:
Nacho cheese popcorn seasoning
Gluten-free cheddar crackers( I used Van's)
1. Preheat the oven to 250 degrees F.
2. Line a baking tray with parchment paper.
3. Combine the melted butter, garlic powder, and Worcestershire Sauce.
4. In a large mixing bowl, combine the cereal, bagel chips, and pretzels.
5. Slowly mix in the melted butter mix into the large mixing bowl.
6. Spread everything out onto the baking tray.
7. Bake the Chex Mix in the oven for about 30 minutes, stirring it every 10 minutes.
8. Let it cool down.
For the Cheddar Chex Mix, sprinkle the nacho cheese popcorn seasoning and add gluten-free cheddar crackers.
I loved these snacks, as they weren't too greasy as I was working on all my homework, yet they satisfied my snack cravings.
Stay tuned for more study snacks!
Thursday, January 5, 2017
1 teaspoon vanilla
1 cup sugar
2 teaspoons baking powder
2 3/4 cup of gluten-free flour (I used Outrageous Baking flour.)
2 softened sticks unsweetened butter
Jam (I used homemade blackberry jam.)
1. Preheat the oven to 350 degrees Fahrenheit.
2. Mix the butter and sugar together. Add in the vanilla and egg.
3. Mix in the flower and baking powder until you reach a cookie dough consistency.
4. Depending the size you want the cookies to be, section off the cookie dough and roll it into little balls.
5. With your thump, create an indentation deep enough to fit the jam. Carefully fill the indentation with the jam.
6. Bake them in the oven for 7-10 minutes, or until the bottom of the cookie becomes golden brown. I found that over-baking them made them a little crumbly, so create a test batch in the beginning!
Voila! You have a fancier version of the sugar cookie!