• Amanda Vanderbeek

    Amanda Vanderbeek

    Class of 2012
    Ely, MN
    Elementary education

    Amanda's Bio:
    I grew up in the Twin Cities, but now live up in Ely, MN near the BWCA, where my family has been for the last 7 years. I have three brothers, who I adore, and I enjoy fishing, playing basketball, and rough housing with them whenever I can. My mom has been a daycare provider since I was born, which served as inspiration for me to pursue a degree in Elementary education. I also love to paint, draw, and DANCE! I have been dancing for twenty years and am a dance instructor in Superior, WI....I can't imagine a life without it!

  • Shivani Singh

    Junior
    Mumbai, India
    Management & Marketing

    Shauney Moen

    Graduate Student
    Oak Grove, MN
    Doctorate of Physical Therapy

    Bryan Chavez

    Junior
    Richfield, MN
    Accounting and Finance

    Yael Ikoba-Ndjip

    Senior
    Brussels, Belgium
    Accounting Major; Finance minor

  • Laura Salazar

    Senior
    Bogotá, Colombia
    Marketing and Business Management

    Takudzwa Munjanja

    Senior
    Gweru, Zimbabwe
    Health Information Management, CIS minor

    Laila Zemar

    Sophomore
    Casablanca, Morocco
    Biochemistry, Biology and Pre-med

    Neena Koslowski

    Junior
    Apple Valley, MN
    Management

  • Katelyn Gehling

    Junior
    East Bethel, MN
    Exercise Physiology for Pre-Physical Therapy

    Halle Nystrom

    Graduate Student
    Fargo, ND
    M.S. Health Information Management

    Conrado Eiroa Solans

    Senior
    Madrid, Spain
    Psychology Major, Biology minor

    Malvern Madondo

    Senior
    Harare, Zimbabwe
    Mathematics & Computer Science

  • Jason Chavez

    Senior
    Minneapolis, MN
    Psychology, Organizational Behavior, and Social Work

    Jin Baek

    Senior
    Aurora, CO
    Biology and Chemistry (Pre-Med)

    Daniela Moreno Gomez

    Senior
    San Salvador, El Salvador
    Computer Information Systems and Finance

    Brooke Elvehjem

    Junior
    Mora, MN
    Biology

  • Kathryn McCarrick

    Sophomore
    Saint Paul, MN
    Elementary Education

Most Unique Cookie Recipes of the Season

Are you looking to do some holiday baking that really blows away your friends and family?  I discovered some super cool and crazy cookie recipes that are sure to surprise and satisfy your taste testers!  If you decide to try making them on your own, let me know how they turned out and what your comments are! 

The Elvis Cookie

Ingredients

  • 10 slices bacon
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, softened
  • 1/4 cup mayonnaise
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons pure vanilla extract
  • 3/4 cup semisweet chocolate chunks
  • 1/2 cup chopped salted peanuts
  • 1/2 cup sweet dried banana chips, roughly chopped
Directions
Cook the bacon in a skillet until crisp, then drain on paper towels. Once the bacon is cool, roughly chop it (you should have about 1/2 cup).
Combine the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.
At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.
Fill the muffin tins about halfway full with the batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies won’t rise and form a dome like a cupcake.) Let cool in the muffin tins on wire racks for about 10 minutes, then unmold the cookie cups and transfer them to the racks to cool completely.
 
Fudge Cookies
1 cup butter
3/4 cup brown sugar
1 unbeaten egg yolk
2 cups flour
1/2 lb. fudge (any variety, whatever is your favorite)
1/2 teaspoon salt

Cream butter and gradually add brown sugar. Mix well. Blend in egg yolk. Add flour and salt. Stir until it forms dough. Chill until firm. Shape into small balls. Put on baking sheet and make indentation in center of each ball. Place small squares of fudge in middle of indentation. Bake at 325 degrees for 8-10 minutes.

Cranberry Jalapeno (jha-la-pi-know) Cookies

2 cups all-purpose flour
8 ounces cream cheese, softened
1 cup butter, at room temperature
1/2 cup water
1/2 cup white vinegar
3 jalapeno peppers, chopped
1-1/2 cups granulated sugar
12 ounces fresh cranberries
Confectioners’ sugar

Place flour in bowl of food processor. With processor running, drop in chunks of the cream cheese and butter. Process until dough is formed.
(Alternatively, mix the cream cheese and butter in a large mixing bowl by hand or with electric beater. Slowly blend in flour until dough is formed.)
Wrap dough in wax paper or plastic wrap. Chill for at least one hour. While the dough is freezing, make the cranberry mixture. Place the water and vinegar in a 3-quart saucepan. Bring to a boil and let boil 5 minutes. Add the jalapeno peppers and the sugar. Return to a boil and let boil 5 minutes. Mix in the cranberries. Return to a boil and let boil 5 minutes. Remove from the heat and pour onto jelly roll pan. Chill for at least one hour.
Pre-heat oven to 350 F. Dust your work surface with confectioners’ sugar. Working with a small chunk of dough, roll dough to about 1/4″ thick. Cut dough into 2″ squares. You can re-use the dough scraps.
Place dough squares on cookie sheet sprayed with vegetable oil spray (do not *grease* the pan or you’ll have a real mess!). Put about 1 teaspoon cranberry-jalapeno relish in the center of each dough square. Bring 2 corners of the dough-square up and seal well.
Bake 12 minutes. If cookies unfold during baking, press them back into shape while warm.
Remove to a baking rack to cool completely. Dust lightly with confectioners’ sugar.

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