The student news publication of Libertyville High School

Drops of Ink

The student news publication of Libertyville High School

Drops of Ink

The student news publication of Libertyville High School

Drops of Ink

Cooking Cats: Holiday Recipes

Grace Jackman

Brownie Cookies:



½ cup of butter

4 (1 oz) unsweetened chocolate baking squares, chopped

2 cups of mint chocolate (ex: Frango Mints, Andes Mints)

1 cup of semi-sweet chocolate chips

1 ½ cups of all-purpose flour

½ teaspoon of baking powder

½ teaspoon of salt

4 large eggs

1 ½ cups of sugar

2 teaspoons of vanilla extract



Combine the butter, unsweetened chocolate, 1 cup of mint chocolate and ½ cup of chocolate in a saucepan over low heat, stirring constantly until the butter and chocolate are melted. Cool.

Combine the flour, baking powder and salt in a separate bowl. Set aside.

Beat the eggs, sugar and vanilla at medium speed with an electric mixer until combined. Gradually add the flour mixture to the egg mixture, beating well. Add the chocolate mixer, then stir in the remaining mint chocolate and chocolate chips.

Drop dough about two tablespoons full, 1-inch apart, onto parchment paper-lined baking sheets.

Bake at 350° for ten minutes. Allow the cookies to cool slightly before transferring them to wire racks to cool completely.



Snickerdoodle Blondies:



1 cup of butter, melted

2 cups of light brown sugar

4 teaspoons of vanilla extract

2 large eggs

2 cups of all-purpose flour

1 teaspoon of baking powder

½ teaspoon of cinnamon

¼ teaspoon of baking soda

Pinch of salt



Preheat the oven to 350°.

In a large bowl or stand mixer, combine the melted butter and brown sugar, mixing with a paddle attachment or wooden spoon until combined. Add in the vanilla extract and eggs, scraping down the sides, until fully incorporated.

Add the flour, baking powder, cinnamon, baking soda and salt into the same bowl and mix until combined. The batter may be stiff.

Spray a 9×9 baking pan with cooking spray and line with parchment paper. Spoon the batter into the pan and bake for about 30-35 minutes.

Allow the blondies to cool for at least two hours before serving and cutting.



Yogurt Bark:



4 cups of yogurt of your choice (ex: Greek, traditional, dairy-free)

2 tablespoons of liquid sweetener of your choice (ex: honey, maple syrup), optional

Flavorings of your choice (ex: vanilla extract, cocoa powder, cinnamon)

Swirls of your choice (ex: nut butter, melted chocolate)

Toppings of your choice (ex: fruit, chocolate chips, nuts, granola)



Combine the yogurt and liquid sweetener in a bowl. Add in any flavors of your choice.

Spread the yogurt mixture evenly onto a parchment paper-lined baking sheet. Swirl and sprinkle any toppings of your choosing.

Freeze the yogurt bark for about three hours or until it’s solid. Cut into pieces and enjoy.

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