‘Tis the Saison
by Ashley Degen and Rutgerre Magill
I preemptively apologize for all the puns by my counterpart, Ashley. This is a
holiday cooking segment, like the many found in this newspaper.
Cheesus Christ, it’s the season to be jolly, and that includes puns.
Not bad ones. (Help me.)
Anyway, lots of people never know what to make for the holidays. Never fear,
Ashley and Rutgerre are here. With my expertise in cooking and all things food-related
and Rutgerre’s experience with Google and eating food, we make up the dynamic duo
that brings you the best holiday recipes (and the sweetest). We are clearly qualified
because of our diverse backgrounds. I was practically raised in a commercial kitchen
because my mother is a gourmet chef. Rutgerre was raised eating food ever since he
could remember. Who could be better?
The recipes that Ashley chose are mud puddles and eclairs. Upon hearing these, I
freaked out and looked up pictures. So what we have are the things from Harry Potter
and French Twinkies. Currently I’m craving cheesecake, the god of all desserts, but I
guess I have to taste-test all the food she makes. There could be worse things to be
doing.
Mud Puddles:
Ingredients:
● 1 cup butter, softened
● 1 cup sugar
● 2 egg yolks
● 1⁄4 cup vegetable oil
● 1⁄2 cup cocoa powder
● 2 teaspoons vanilla
● 2 1⁄4 cups all purpose flour
● 1⁄4 teaspoon salt
Directions:
1. In a large mixing bowl, cream the butter and the sugar until light and fluffy. Blend in the
egg yolks.
Isn’t this egg-citing?
2. In a small bowl, whisk together oil, cocoa, and vanilla until smooth. Combine the cocoa
mixture with the butter mixture, scraping the sides of the bowl until completely
incorporated.