The Frugal Foodie: Cozy up with some cocoa

‘Tis the season for fuzzy blankets and curling up with a good book and a gigantic mug of delicious hot chocolate. No matter what you celebrate this holiday season, hot chocolate is a promised crowd pleaser. It can make a great gift or an amazing drink to enjoy on your own. Let’s be honest here—tea is fine, but a mug of steaming hot chocolate sounds 10 times better. Though a typical cup of hot chocolate topped with marshmallows is passable, there are many more ways to enjoy warm cocoa. For instance, you could have or serve peppermint swirl, caramel or my personal favorite, almond joy hot chocolate. At less than 17 cents per packet of Wegmans hot chocolate, these could be a cheap and easy gift to make. Just place a packet and various sealed additions like candy canes or caramel candies in a new mug and adorn with a ribbon or a bow.

Peppermint Swirl Hot Chocolate

Make one packet of hot chocolate as directed on package and add one teaspoon of peppermint extract and one tablespoon of chocolate chips. Take out of microwave and stir until chocolate chips are completely dissolved. Top with whip cream, crushed peppermint pieces, chocolate chips and garnish with a candy cane.

Caramel Hot Chocolate

Ingredients:

1/2 cup milk

5 ounces milk chocolate, finely chopped

1/2 cup heavy cream

3 tablespoons caramel sauce

Heat all ingredients in a pot at medium/low heat until fully combined. Be sure not to burn or overcook the hot chocolate—burnt milk is hard to clean. Once fully combined, pour into a mug and top with whipped cream or marshmallows and drizzle with caramel sauce.

Almond Joy Hot Chocolate

Make one packet of hot chocolate as directed on package using milk and add half of a teaspoon almond extract and one tablespoon of milk chocolate chips. Take out of microwave and stir until fully combined and chocolate chips are dissolved. Top with whipped cream, coconut shavings and a few chocolate chips.

Pumpkin Pie Hot Chocolate

Ingredients:

1 cup milk

1 teaspoon unsweetened dark cocoa powder

1/2 teaspoon pumpkin pie spice

1 teaspoon maple syrup

Heat all ingredients in a pot on medium/low heat until everything is fully dissolved. Once ingredients are fully combined, pour hot chocolate into a mug and top with whipped cream and cinnamon. Garnish with a cinnamon stick if desired and enjoy.

The Frugal Foodie: Smart Shopping

Bringing a lunch from home might feel elementary, but it is a surefire way to save money, especially if you live off campus. In order to save money while packing lunches, be careful to buy a variety offoods when grocery shopping that can be used throughout the week. Shopping List:

1 head lettuce- $1.49

1 seeded cucumber- $0.99

1 cooking onion- about $1.39

1 tomato- about $2.89

1 green pepper- about $1.49

2 bananas- about $0.39

3 empire apples- about $2.68

Wegmans baby carrots, 16 ounces- $0.99

Thomas’ Sahara Whole Wheat Pita Pockets- $2.99

Wegmans whole wheat bread- $1.99

Wegmans sliced mozzarella cheese- $2.99

2 Wegmans blended yogurts- $1.00

1 can StarKist Tuna- $0.89

1 can Wegmans tomato soup- $0.79

Wegmans Fat Free Parmesan Italian dressing- $1.69

Quaker original rice cakes- $1.99

Bulk sliced almonds, 2 ounces- $1.12

Total: about $27.67

Total per meal: about $5.50

To put this into perspective, an average on-campus meal might cost about $7-8 when consisting of a sandwich, a bag of chips or a yogurt and a fruit. Here are a few meals that you can make given just the ingredients on that shopping list:

Day 1

Pita sandwich with hummus, cucumber, pepper slices, lettuce and some salt and pepper

Yogurt topped with 1 crumbled rice cake, a banana and cinnamon (optional)

Day 2

A handful of shredded lettuce, topped with thinly sliced carrots, cucumber, onion, a sprinkle of sliced almonds and Parmesan Italian dressing

Rice cake and hummus

Apple

Day 3

Grilled cheese made with whole wheat bread, mozzarella and tomato slices

Can of tomato soup

Apple

Day 4

Tuna sandwich made with whole wheat bread, lettuce and onion

Assorted vegetables with Parmesan Italian dressing for dipping

Yogurt topped with some sliced almonds, banana and cinnamon     (optional)

Day 5 

Pita topped with mozzarella and tomato slices, microwaved for 30 seconds

Assorted sliced vegetables with hummus

Apple

Is grad school right for you?

The decision as to whether or not to continue your education after college can be a complicated one, especially if you are unaware of the many resources that are available for Geneseo students in this position. Luckily, career counselor Heather DiFino has recently created a Post-Grad Options page on the Career Development website that features an array of graduate school resources. These resources are in ordered in a manner that interested students might find useful, from the initial deciding phase to the financial support stage. The first feature on the page is for students who are still considering going to graduate school. DiFino emphasized the fact that a graduate degree is “an additional degree that sets the field you are going to work in” and is something you should be absolutely sure you want.

DiFino also made a point to say that graduate school is not something you should just “go to go,” dissipating the myth that going to graduate school will automatically produce a more marketable student that will get a better job. Critical to this step is the process of self-assessing, which can be done solely or with the aid of counselors at Career Services.

Once a decision is made, students should begin researching and choosing a program suitable to their needs. The research component to this step is arguably the most important part because you can answer important questions such as “what kind of program is it?” or “is it the right fit for me?”

Whilst researching a program, DiFino said that looking into what academic areas students are studying and what they are doing upon graduation. A helpful resource for students is the “College Navigator” under the “Researching and Choosing a Program” page, which allows students to search through colleges and research the programs they offer.

Once a student has a program in mind, the application process begins usually at the beginning of senior year. Forms that students may have to prepare in order to apply include personal statements, letters of recommendation, transcripts, resumes/CVs or entrance exams.

The “Graduate Application Process” featured on the “Graduate School Resources” page explains these requirements and offers advice concerning each one. In addition, a career counselor can offer tailored assistance for a student’s application process by reviewing personal statements or performing a mock interview for students who require an interview in order to apply.

Figuring out how to finance going to graduate school is the last step of this process. Students can find helpful hints and options for financial aid under the “Financing a Graduate Degree” section of the “Graduate School Resources” page.

The Frugal Foodie: Own your oatmeal

Oatmeal is extremely underrated—not only is it less than $4 for a giant, 42-ounce container, but it also has a lot of health benefits such as lowering blood pressure and boosting immune system functioning. On top of that, it only takes a few minutes to prepare. It’s no secret, however, that oatmeal alone can taste bland, so here are some ideas on how to make your oatmeal more interesting. Now you can enjoy something healthy and inexpensive that will only take a few minutes to make.  

Caramel Apple Pie Oatmeal

Ingredients:

1 cup water (or milk)

1/2 cup quick cooking oats

1/2 an apple, finely diced

1/4 teaspoon vanilla extract

A pinch of salt

A dash of cinnamon

Caramel sauce

Chopped walnuts for garnish

Directions:

Add the first six ingredients to a microwave-safe bowl and microwave for the time specified on the oats container. When oatmeal has reached desired consistency, drizzle with caramel and garnish with chopped walnuts.

Peach Pie Oatmeal

Ingredients:

1 cup water (or milk)

1/2 cup quick cooking oats

1 peach, chopped

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

A pinch of nutmeg

A pinch of salt

Directions:

Add all ingredients to a microwave-safe bowl and microwave for time as directed on oats container. Top with shredded coconut, a splash of milk or a drizzle of honey for alternative flavors.

Pumpkin White Chocolate-Chip Oatmeal

Ingredients:

1 cup water (or milk)

1/2 cup quick cooking oats

1/4 cup pumpkin puree

1/4 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

A pinch of salt

A small handful of white chocolate-chips

2 teaspoons of maple syrup

Directions:

Add first seven ingredients to a microwave-safe bowl and microwave for time as directed on oats container. Once desired consistency is reached, top with maple syrup and enjoy.

Brownie Batter Oatmeal

Ingredients:

1 cup milk

1/2 cup quick cooking oatmeal

1 banana, mashed

1/2 teaspoon vanilla extract

2 tablespoons cocoa powder

A pinch of salt

Directions:

Add all ingredients to a microwave-safe bowl and microwave until desired consistency is reached.

Here are some tips to keep in mind when making oatmeal: If your oatmeal is too dry after being microwaved, stir in some more water or milk. Try topping your oatmeal with fresh fruits, nuts, nut butter or spices such as cinnamon for additional flavor. Enjoy!

The Frugal Foodie: Perk up your coffee

As the weather gets colder and nights get longer, coffee consumption among college students inevitably rises. While people occasionally drink coffee for pure enjoyment, it is often used to fuel late-night study sessions or an early morning class. Homemade creamers and syrups are simple additions to coffee that can make a world of difference. Not only do they taste delicious, but also they are extremely cheap and easy to make. Regardless of the reason behind your coffee habit, you should enjoy it!

Salted Caramel Coffee Creamer

Ingredients:

3/4 cup brown sugar

3/4 cup water

1/2 teaspoon vanilla

1/4 teaspoon salt

2 cups of half and half

Directions:

Add water and sugar to a saucepan over medium-high heat. Stir until the mixture heats up and the sugar dissolves, which will take about two to three minutes. Remove from heat. Measure one cup of the sugar-water mixture (also called simple syrup) in a bowl and whisk in the vanilla and salt. Allow the mixture to cool for five to 10 minutes and then add it to the two cups of half and half. Stir well.

Keep creamer in a sealed container in the refrigerator, such as a mason jar. Store in fridge and shake before using.

Toasted Vanilla Maple Coffee Syrup

Ingredients:

1 cup sugar

1 cup water

3 tablespoon vanilla

1/4 cup maple syrup

A dash of cinnamon

Directions:

Put water, sugar and maple syrup into a large saucepan and bring to a gentle boil, making sure to stir often. Add vanilla and take off the burner for a few minutes. Put back on burner and allow mixture to simmer on low for 15-20 minutes, stirring occasionally. Allow mixture to completely cool before moving to a sealed container. Store in fridge and shake well before using. I advise using a syrup as a sweetener and pairing it with plain creamer or half-and-half.

Crème Brûlée Coffee Creamer

Ingredients:

1 can (12 ounces) evaporated milk

1/2 cup light brown sugar, packed

1 1/2 cup milk

2 teaspoon vanilla extract

Instructions:

Heat evaporated milk and brown sugar in a saucepan over medium-low heat and whisk until sugar is fully dissolved; this will take about a couple of minutes. Remove from heat and add milk and vanilla extract. Once cooled, pour into a sealable container. Store in fridge and shake well before using.

Advice for making a "major" decision

Most students are troubled at some point in their college experience about whether or not they chose the right major. Given all the majors available, making a choice can easily become a stressful and daunting process. How do you choose the right one? Career counselor at the Department of Career Development Heather DiFino gave advice concerning the many resources that students can utilize when deciding on a major. According to DiFino, the “first line of defense” is to get acquainted with what majors are out there and where they could potentially lead you.

Setting up an appointment at the Department of Career Development with a career counselor is a good way to start. You can receive advice, individualized help and explore majors in a more reliable setting, rather than simply using potentially uninformed resources such as your family or friends.

Another relevant source for researching majors is the “What Can I Do With This Major?” link found under the career exploration section of the Department of Career Development’s website. This resource allows students to research a broad range of majors and discover associated careers while focusing on strategies that will aid students in attaining that desired career.

Another helpful facet of this resource is the option to view the profile of your associated career in the Occupational Outlook Handbook, which can be easily accessed at the bottom of the page. Once you familiarize yourself with your major of interest, DiFino suggests looking at the websites of the professional associations related to the your major of interest.

Also found under the career exploration section is the Career Insider website, another database resource for students to use once they have decided on a major in order to determine a field of interest.

According to DiFino, it is easy to “pigeon-hole” select career fields with certain majors (for example, psychology must mean psychologist). Resources such as this website, however, list numerous possible fields and occupations that stem from your major or interest. Other useful information that Career Insider provides includes jobs related to your job of interest, as well as related companies and industries. It also describes the typical education or training required to obtain your job of interest.

“In all four years of school, these resources can be helpful—even for seniors,” DiFino said.

No student wants to experience the anxiety that comes with being uncertain about what major is best for them. Thankfully, these helpful tools offered by the Department of Career Development offer a convenient way for students to find support and guidance.u

The Frugal Foodie: Local eats and money-saving cheats

The recent surge in interest in eating healthy on a budget can seem tricky if not done right. One way to ensure a healthy, well-rounded diet while saving money is to eat local. Buying fresh produce from the farmers’ market not only saves money in the long run, but it also truly encourages a healthy lifestyle. Think about this—since the distance between the harvest location and your table is shorter, the freshness and nutrient values are greater. Jon Arney of Pleasantview Farms is one of the many local vendors at the Geneseo Farmers’ Market. He grows a huge variety of fruits and vegetables, calling his food “happy produce.” Aren’t you tempted to try some after hearing that name? Arney suggested making salads and fruit bowls in order to make efficient usage of fresh produce. These suggestions are fast and very easy to make, perfect for a busy college student.

Also, such recipes like fruit bowls or salads are customizable. You can change the quantities of ingredients––or even the ingredients themselves––according to your taste.

The Berry-Apple Cider Salad, my personal favorite, requires using produce that can all be found at the Farmers’ Market and is absolutely delicious. This salad features an assortment of greens and is topped with a thick fruit dressing (almost like a chutney), with hints of honey and cider.

Berry-Apple Cider Salad 

Ingredients:

Spring mix and/or spinach

Cucumbers, finely chopped

Onion, thickly diced

3/4 of an apple, finely chopped (I suggest Honey Crisp)

A handful of raspberries

Apple Cider, about 2 tablespoons

Fresh honey, about 1/2 teaspoon

A dash of cinnamon

Chopped pecans and craisins, if desired

Directions:

Combine spring mix and/or spinach of desired amount in a bowl. Top mixture with cucumbers and onions.

In another bowl, combine apple, raspberries, apple cider, honey and cinnamon. Mix lightly and let sit for five minutes. Strain mixture to rid of extra juices and pour on spinach/spring mix mixture.

Garnish salad with chopped pecans and craisins. Top with a light, balsamic dressing if desired.

The Frugal Foodie: Much ado about mugs

Breakfast is frequently described as the most important meal of the day, but it can be easily forgotten with classes and meetings to get to. Still, breakfast should be part of a regular routine for anyone—especially college students. It not only provides essential daily nutrients, but it can also improve academic performance. Taking into consideration costs, time needed to make a proper breakfast and the ease with which it can be made in mind, I’ve come up with a few breakfast recipes—all of which are in a mug, of course!

Breakfast Quiche in a Mug

Ingredients:

1 egg

1 1/2 tbsp. milk

Salt to taste

Ground black pepper to taste

1/4 of a plain bagel (or bread alike)

2 tsp. cream cheese

1/2 slice ham

Thyme to garnish, if desired

Directions:

1. Beat egg and milk together with a fork in a coffee cup, adding salt and pepper to taste. Tear bread into dime-sized pieces and stir in. Add cream cheese and stir in. Tear or cut ham into small pieces and add to mixture. Sprinkle with thyme if desired.

2. Microwave on high until done; it should be about 1 minute and 10 seconds.

Banana French Toast in a Mug

Ingredients:

2 slices whole wheat bread, cut in cubes

1 egg

4 tbsp. milk

2 tbsp. applesauce

2 tsp. cinnamon

1 tsp. vanilla

1/2 banana, sliced

Maple syrup to taste

Directions:

Layer half the bread cubes into a coffee mug. Top with 1/2 of the banana slices. Layer with the remaining bread cubes and top it off with the rest of the banana.

In a small bowl whisk the egg, milk, applesauce, cinnamon and vanilla together. Pour over the top of bananas and bread. Place the mug in microwave for 2 minutes on high. Remove from microwave and top with syrup.

Apple-Banana Baked Oatmeal in a Mug

Ingredients:

1/2 cup quick cook oats

1 tbsp. ground flax seed

1 egg

1/2 cup milk

1/3 of a banana, mashed

1/4 tsp. cinnamon

1/2 of an apple, chopped

2 tsp. honey

Directions:

Add oats, flax, egg and milk in a mug. Stir with a fork. Add banana, cinnamon, apple and honey. Stir again until fully combined. Cook in microwave on high for 2-3 minutes. Fluff with a fork before serving.

The Frugal Foodie: Pumpkin spice up your life

It’s that time of year again: pumpkin season! From pantyhose to gummy worms, almost everything has been transformed into a pumpkin-flavored or scented object. With all of these pumpkin products now available, the great debate has reopened—what is the best dessert involving pumpkin? Options ranging from pumpkin cookies to pumpkin ice cream definitely heat up the debate. As a pumpkin-themed dessert connoisseur, I consider the following recipes to be the best desserts of the beloved pumpkin season. Pull-Apart Pumpkin Bread with Warm Vanilla Glaze

Ingredients for bread: 2 tbsp. unsalted butter 1/2 cup milk 2 1/4 tsp. (1 envelope) active dry yeast 3/4 cup pumpkin puree 1/4 cup white sugar 1 tsp. salt 2 1/2 cups bread flour 1 cup granulated sugar 2 tsp. ground cinnamon 1/2 tsp. nutmeg 2 tbsp. unsalted butter

Ingredients for glaze: 2 tbsp. unsalted butter 1/8 cup brown sugar 1 1/2 tbsp. milk 3/4 cup powdered sugar 1 tsp. vanilla extract

Directions: In a saucepan over medium-high heat, brown two tablespoons of butter, letting it bubble up and turn a dark golden brown (not black!). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer and cool to about 100-110 degrees. Once it has reached a proper temperature add the yeast and 1/4 cup of sugar and allow to cool for about 8 minutes (the top will look foamy and the liquid cloudy). Then add the pumpkin, salt and one cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour one tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes.

While dough rises, brown another two tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well. Set aside.

When the dough has doubled in size, punch it down and flip out onto a clean and floured surface and knead with hands for one to two minutes. Roll dough into a 20 by 12 inch rectangle. Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into six strips.

Lay strips on top of each other and cut each strip into six even squares (cut in half then cut each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime, preheat an oven to 350 degrees. After rising in the pan, bake for 30-40 minutes or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the vanilla and powdered sugar. Lightly coat the bread with glaze once cooled.