This week, NUeats brings you two of our favorite kind of recipes: crowd-pleasing desserts.
Northeastern’s cooking club meets bi-weekly on Thursdays at 7:30 p.m. in 440 Curry Student Center. For more information, visit http://neu.orgsync.com/org/nueats/home.
– Allison Del Plato, NUeats president
Dorm Friendly: Chocolate Pudding Pie
This simple and addictive pie recipe was a favorite at last week’s NUeats meeting. This recipe, which was submitted by NUeats member Brooke Hoger, a freshman graphic design major, can easily be made without a kitchen.
Ingredients:
– 2 boxes instant chocolate pudding mix
– 2 cups milk
– 1 container Cool Whip
– 1 graham cracker pie crust
Directions:
Mix the boxes of pudding mix and milk together. The result should be thicker than regular pudding. Spread 2/3 of this pudding in the pie crust. Next, combine 1/3 of the Cool Whip with the remaining pudding. This mixture will be the middle layer of the pie and should be lighter in color than the base.
After spreading the middle layer on top of the base, spread the rest of the Cool Whip on top. Refrigerate for at least two hours before serving. The longer the pie sits, the less likely the crust will be to crumble when cut.
Kitchen Craving: Cookies and Cream Cookies
These irresistible cookies are sure to impress your friends. The recipe was submitted to NUeats by Mabel Setow, a sophomore business major.
Ingredients:
– 1/2 cup room temperature butter
– 6 tablespoons white sugar
– 6 tablespoons brown sugar
– 1 egg
– 1 teaspoon vanilla
– 1 1/4 cups flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 12 Oreo cookies, broken up into small pieces
– 1/2 cup white chocolate chips
Directions:
Preheat oven to 350 degrees. Cream butter, white sugar and brown sugar until light and fluffy, about two to three minutes. Add egg and vanilla and beat until well mixed. In a medium bowl, whisk together flour, baking soda and salt. With the mixer on low, slowly add the dry ingredients into the wet mixture until just combined. Gently fold in Oreo pieces and chocolate chips.
Place spoonfuls of dough onto an ungreased cookie sheet about one to two inches apart. Bake for eight to 10 minutes, until the edges start to brown. Let cool on a baking sheet for a few minutes and then transfer to a cooling rack to cool completely.
