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Lavender and lime cheesecake

Who said cheesecakes have to be unhealthy? By using quality ingredients, it’s possible to make a cheesecake that is both delicious and nutritionally balanced. If you opt for almond cream cheese (which by the way, barely tastes any different from the regular cream cheese), you end up eliminating most of the
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Mini cheesecake recipe

These mini cheesecakes are the perfect way to get your fill of decadence in a bite-sized deliverance. The small size makes it easy to take on-the-go while walking on the way to class. With a chocolate base and strawberry topping, this recipe is sophisticated enough to impress the people you
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Calstrology: froyo toppings edition

It has been hot, hot, hot here in Berkeley and we at the Clog have been witnessing more and more of those easily recognizable frozen yogurt containers around campus. Whether you are a Yogurtland, Menchies or Yogurt-Park kind of froyo eater, one thing stays the same: The toppings. Look below to
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Raw vegan cheesecake

Raw vegan cheesecake

Cooking while living in the residence halls isn’t the easiest thing to do, but these raw vegan cheesecakes are super easy to make and extremely delicious, too. No stove or oven required. All you really need is a freezer. What you’ll need: Equipment Muffin tin Muffin liners, wax paper or aluminum
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Mini almost-vegan cheesecakes

If you’re looking for a healthy dessert — perfect to for all of summer’s activities, from picnics to barbecues — try mini almost-vegan cheesecakes. They’re “almost vegan” because we used an egg but substituted all the dairy. If you’re totally vegan, however, we’ve read that silken tofu can work as a
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Dead week: to leave or not to leave?

To leave or not to leave? That is the question. Mom and Dad want us to come home, friends want us to go to Vegas and deep down inside we know that we could really use about a month in the library, let alone a week to regroup. So what
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