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Recipe of the Week!


The BEST Chocolate Chip Cookies


  • 1 cup butter (if you use salted butter, don't add the salt later on)
  • 1/2 cup white sugar
  • 1 cup brown sugar (For a lighter cookie use golden sugar)
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-2 cups of chocolate chips (depending on how chocolatey you want them)


  1. Cream together the butter, white sugar and brown sugar.
  2. Add the eggs and vanilla and beat until the mixture is smooth.
  3. Stir in the flour, baking soda and salt.
  4. Add the chocolate chips.
  5. Place balls of the cookie dough on a cookie sheet and space them out evenly so when they bake they don't end up as one large cookie.
  6. Bake at 375 F for 8-10 minutes. Personally I prefer to bake for 8 minutes until the cookies are golden brown. However, if you're like my sister and you like your cookies a little crispier, bake for 10 minutes. This recipe makes 20-30 cookies depending on how large you make the cookies and how much cookie dough you eat while you're baking them (I ate at least a spoonful).

Chicken Fajitas


  • 2 chicken breasts, slit in half
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 jalapeno peppers, seeded
  • 1 tsp balsamic vinegar
  • 1 red onion, thin slices
  • Salt & Pepper to taste
  • Salsa Fresca:
  • 1 whole tomato
  • Juice of 1 lime
  • Zest of 1 lime
  • 1/2 medium sized red onion
  • 1 tbsp chopped cilantro
  • 1 jalapeno, seeded
  • Salt & Pepper to taste
  • Combine all ingredients and season to taste


  1. Turn oven on to 400 degrees Fahrenheit.
  2. Thinly coat peppers in canola oil and place in oven until charred.
  3. Heat 1 tbsp butter in medium sized saucepan, once butter is melted place thinly sliced onion in pan over medium-low heat to caramelize.
  4. Once peppers are charred, remove from oven and put in a bowl covering the bowl with saran wrap; let peppers steam 15-20 minutes.
  5. Thinly slice breast halves and place in bowl, add juice of 1 lime, 1 tbsp Cajun seasoning and let it marinate for 15 minutes.
  6. Peel peppers and thinly slice and combine with previously sautéed onion. Add 1 tsp balsamic vinegar and salt and pepper to taste.
  7. Heat 1 tbsp canola in medium saucepan on medium heat. Once oil is heated, add chicken; when chicken is almost done add pepper mixture and heat thoroughly.

White Chocolate Easter Egg Cupcakes


  • For the cupcakes:
  • 1 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 3/4 cup buttermilk
  • 1/4 cup sour cream
  • 2 teaspoons vanilla
  • 2 egg whites
  • For the frosting:
  • 2/3 cup white chocolate chips
  • 5 ounces cream cheese, room temperature
  • 3 tablespoons butter (unsalted), room temperature
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cup powdered sugar
  • 1-2 tablespoons milk
  • For the topping:
  • Block of Chocolate (I used Baker's semi-sweet chocolate)
  • Cadbury Mini Eggs (about 36, 3 for each cupcake. You may need more for snacking.)


  1. For the cupcakes:
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. In a medium sized mixing bowl combine flour, baking powder, baking soda, and salt.
  4. In another bowl melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside. (If you do not have buttermilk, don't worry! Add a tablespoon or two of lemon juice or vinegar to milk and it makes buttermilk.)
  5. With an electric mixer beat the egg whites until soft peaks form and then fold into the batter until combined.
  6. Spoon your batter into lined cupcake tins. I like to use a soup ladle to spoon in my batter, but you can use an ice cream scoop or a spoon.
  7. Bake cupcakes for 15-18 minutes. You can check to see if your cupcakes are done by inserting a toothpick into the middle of the cupcake. If it comes out clean, then they are done!
  8. Remove the cupcakes from the cupcake tins (when safe to do so) and cool completely on a wire cooling rack.
  9. For the frosting:
  10. Melt the chocolate in the microwave on low in 20 second intervals, stirring after each. Let the chocolate cool down for about 15 minutes.
  11. In a mixing bowl, beat butter and cream cheese on medium speed for 1 minute.
  12. Add the melted chocolate and vanilla and beat anther minute.
  13. Beat in the powdered sugar a little at a time, mixing until light and fluffy.
  14. Add the milk 1 tablespoon at a time if needed to reach desired consistency.
  15. Place the frosting in a piping bag with your desired tip and pipe onto the cupcakes.
  16. For the topping:
  17. Using a vegetable peeler, shave the chocolate to create long chocolate shavings (be careful the chocolate will melt in your hands and you are creating the shavings). Sprinkle over the freshly piped frosting and then top with Cadbury Mini Eggs.


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