Make Pi for 3.14159265 day

March 14th is national Pi day and for many Upper Schoolers, we had to memorize a minimum of 25 digits of Pi and eat lots of Pi as a math class requirement. There is no Pi day in the Upper School but that doesn’t mean that it still can’t be celebrated.

Strawberries are at their peak during March, April, and May; this is a great time to start baking with the bright red fruit again. While spring isn’t best for blueberries, they can still be found at most common grocery stores  in good quality. This recipe for Strawberry Blueberry pie does not require much preparation and can easily be made on a weekend afternoon.


  1. 1 single pie crust, store bought or homemade
  2. 2 1/2 cups strawberries, quartered
  3. 2 1/2 cups blueberries
  4. ½ cup granulated sugar
  5. ¼ cup cornstarch
  6. 1 egg
  7. 1 tbsp water
  8. raw sugar for sprinkling on the crust
  9. all purpose flour for dusting
  1. Preheat your oven to 475 degrees.
  2. Line a baking sheet with a piece of parchment paper. Lightly flour the parchment paper, then roll out pie crush to loosely form a circle shape. I rolled mined into a 12 inch circle. Set aside.
  3. Cut up the strawberries. Place the cut strawberries and whole blueberries into a bowl, and mix it with the sugar and cornstarch and let rest for 5 minutes.
  4. Gently pile the fruit mixture onto the center of the pastry. Fold the edges of the pastry over to cover the outer edge of the fruit pile. Overlap as needed.
  5. In a separate bowl, mix together the egg and 1 tbsp of water. Then, using this mixture, brush the pastry. Sprinkle raw sugar on to the pastry for a nice crunch.
  6. Place the pie into the oven, then immediately TURN DOWN the heat to 375 degrees.
  7. Bake for 40 minutes, or until crust is golden brown.
  8. Let your pie sit for about 10 minutes before serving. Serve slightly warm with ice cream or whipping cream!



Brunch a Bunch: The Coolest Spots

Hai Hai: A Southeast Asian street food restaurant, and former Strip Club “Deuce Deuce”, has been all the talk of the Twin Cities brunchers and the James Beard Foundation paid food critics. Most entrees range from 10-15 dollars which isn’t super expensive but for a broke high school student it can be a lot even if the food is top notch. Hai Hai was just selected as one of Eater’s most beautiful restaurants. They’re always celebrating something at Hai Hai (besides the amazing food) and this week the owners have hidden gift cards around the store for Chinese New Year!

Al’s Pancakes: Lines are always expected at this cheap eats and breakfast food ground zero. It’s technically a restaurant but Hai Hai could just as well be considered a pancake bar because of it’s small size and jaw dropping (although the jaw closes quick to chew) pancakes. A short stack of pancakes rings in under $4.00 and flavors include Blueberry and Walnut. Make sure to get to Al’s early and come with a friend. It’s a Minneapolis experience.

Cook St. Paul: St. Paul never knew I needed a Korean fusion brunch restaurant until Cook St. Paul in the Payne/Phalen neighborhood came along. It would be an understatement to say that Mung bean Pancakes, Kimchi Mac and Cheese, and gochu fruit are rarities in the twin cities dining scene. But doesn’t mean we don’t appreciate this little establishment. Cook. St Paul has pictures and paintings on the walls that bring light to protest movements and hope for the future. This is a kinda place where literally everything is amazing and you’ve just got to look to look past your hesitation and walk right in.

Hazel’s: This little vintage diner in Northeast Minneapolis has been long known by the locals but has now been boosted into the dining scene along with other neighboring restaurants. Waffles and eggs are the foods to get at this mainstay. The lines still aren’t too bad but get in to Hazel’s before its too late because it won’t be a secret much longer. Most items are around $10 but their huge sizes makes it okay to share.


Need a little spring in your snowy day? Make pineapple upside-down cake

Guest Recipe: Kathryn Campbell, Dir. of Publications


It’s easy to think of fruity desserts for summer, but harder when the fruit may not be as flavorful during these winter months. A good solution? Fruit desserts that use preserved fruit. Here’s one of my quick and easy favorites that provides a little tropical escape.


You’ll need

  • Can of pineapple rings (save the pineapple juice)
  • Jar of maraschino cherries
  • ¼ cup Butter or margarine
  • ⅔ cup light brown sugar
  • Yellow cake mix


Preheat the oven to the temperature recommended on your cake mix. This is probably 350 degrees.  Put the butter in a 9×13 pan, and let it melt in the preheated oven. While it’s melting, make the cake mix as directed, substituting the pineapple juice for water.


Take the melted butter out of the oven and sprinkle the brown sugar over it. Then, set the pineapple in a grid pattern that completely covers the pan. Place cherries in the holes and gaps between the rings. Then, pour the batter over the top and put back into the oven, letting it cook until a toothpick placed in the center comes out clean.


Remove immediately from the oven and flip the pan over onto a heat-safe plate. Let cool.


My tip for an extra delicious dessert? Serve the cake with a scoop of ice cream and one or two leftover cherries.


Recipe: NYT PB Blossom Cookies

Peanut Butter Blossom Cookies are one of the staples of a holiday cookie jar. They are some of the fastest, easiest cookies to make and require ingredients that most people already have at this time of year. An efficient preparation process should only take at most fifteen minutes and the baking time takes less than ten minutes. This recipe by the New York Times has only garnered five star ratings from people who made the recipe. For those that want a bit more Peanut Butter, change the half cup measurement to three quarters and cut the flour by a fourth cup. The hershey kisses can be substituted with mini peanut butter cups, chocolate chips, or m & ms.


  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 ounces (1 stick) butter, at room temperature
  • ½ cup smooth peanut butter
  • ½ cup granulated sugar, more for rolling
  • ½ cup light brown sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  •  Nonstick spray or vegetable oil for cookie sheet, optional
  • 5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed


  1. Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
  2. Preheat oven to 375 degrees. Spray  a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
  3. Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.



BMI is a poor indicator of health

Most people have been through the routine doctors visit where they take a patients weight, height, and blood pressure. In a matter of minutes the doctors can tell whether a patient is healthy or not. However three points of quantitative data is not, or should not, be enough to tell whether a patient is healthy or not. There are many more factors that play both into the reasons for weight, height, and blood pressure and many other factors that determine health.

Suicide is currently the highest leading causes for young adults ages 12-17 and is not something that can easily be found with height and weight. Most teenagers meet with a primary care doctor twice a year for an annual physical. These physicals often don’t last very long with many patients out of the doctors office in twenty minutes or less.

A lot can happen to a teenagers life in a half a year. While BMI may show the larger physical components of a someone’s body there is another part inside that should be taken just as seriously and also used in those routine check ups.

The use of BMI in doctors offices as well as in case studies can cause teenagers to compare themselves with in a ‘who’s healthier’ contest. Teenagers that might not fit into the social media and case study established ‘healthy BMI’ range can become subject to eating disorders, depression, and other forms of mental illness. Teenagers then go back to the doctors office, get told their BMI, and then sent off again. The doctors once again confirm that the most important aspect of their bi annual check up is their BMI. A never ending cycle is created and sustained where patients are told one type of person is healthy and that everyone else needs to be different because they are out of the normal range.

Doctors should spend at least a half an hour with patients going over both their mental and physical health conditions. This amount of time should not include the long waiting periods that patients endure at the office. Teenagers are still developing and at the midst of a time where they are constantly put under pressure and told by society that they are not good enough. Every young person is good enough and their health should not be decided by a couple of numbers. Doctors, case studies, and the internet need to treat our youth better as they will soon become the example for younger generations and the face of our society.

Recipe: Coconut macaroons

The fall and upcoming winter seasons seem full of pumpkin and apple flavoured things and while I’ll go for an apple pie anyday, it can be good to switch it up.

A very important distinction that needs to be made before I continue with the recipe is the difference between a macaron and a macaroon. A macaron is an airy French cookie that gets its texture from egg whites and almond flour. A macaroon, which is what I made, is a southern dessert made from condensed milk and heaps of coconut. French macarons take absolutely forever to make but macaroons take 45 minutes at the most. It literally involves four steps and then putting it into the oven.

So as a partial rebellion against the fall desserts of the moment here is a classic macaroon recipe.

Step 1: Preheat the oven to 325 degrees Fahrenheit.

Step 2: Pour a 14 ounce bag of coconut into a medium size bowl and then pour the sweetened condensed milk and vanilla on top and mix.

Many bakers use the entire can of condensed milk for their macaroons however I thought it tasted better when I didn’t do that and it made it easier to form the balls.

Step 3: In an electric mixer, add the egg whites and salt and beat at a high rate until stiff peaks form.

In my opinion, stiff peaks are not the best word to call the egg white and salt mixture because it is a foam but oh well.


Step 4: Pour the “stiff peak” mixture into the coconut bowl and gently fold the ingredients together. Make sure not to mix it like normal ingredients or else the necessary fluffiness from the egg whites will be lost.


Step 5: Form heaping tablespoon sized balls of dough and place onto a cookie sheet with parchment paper on top. Two regular sized spoons can be really helpful in doing this.


Step 6: Bake the macaroons in the oven for 23 minutes or until the edges are dark brown and the top is slightly golden. The reason I suggest such an exact baking time is that the sides and tops of the macaroons burn really quickly and so it’s smart to set the timer for too little time and then add more if needed.

Step 7: Allow the macaroons to cool and if desired, dip the bottoms into a bowl of melted chocolate and then place back onto the parchment paper. Let macaroons cool in the fridge for 15 minutes and then serve.


Wanna be hip? Try Penny’s




Winter is coming and that means a hip cafe is needed to crash at.

One word.


This uber cool coffee shop in the north loop may be a little out of reach for some, but trust me the nutella banana crepes and silky smooth lattes are worth the drive. This isn’t your ordinary Caribou or Spyhouse coffee that takes forever to find a table.

Penny’s is housed in a marble and wood space that screams comfort, but almost seems too cool for a simple homework session. The window seating looks out onto Washington avenue and while it doesn’t provide the most space to splay out your books, it’s perfect for catching up with friends or doing some reading. There are large tables set up around the barista station that make the inevitable group projects and test reviews 100x more bearable. It’s interior sets the stage for a perfect Instagram post made up of natural lighting and polished wood finishing with lovely plants. 

There seems to be no wrong order at Penny’s, but ordering a crepe, whether savory or sweet, is a must. The savory crepes are served with a side salad and the sweet ones with whipped cream. A latte is basic, but it’s what the cashier said they did best and wow it was amazing. All hot drinks are served with a chocolate covered cracker and warm you up from the inside out on those bone chilling winter days.

Penny’s is more of a weekend adventure, especially for those that don’t live near downtown Minneapolis but the suave bearded baristas, too cool for school interior, and delicious food make it a can’t miss stop this winter.

Chia Seeds, Goji Berries, whats all the fuss?

Welcome to putsomesugaronit, a blog that focuses on all things food related (not just sugar). Be prepared for restaurant reviews, baking tutorials, health fad opinion pieces, and much more! Here’s the first post!


Goji berries, Chia seeds…..what happened to good ole carrots and blueberries?

These days, superfood are all the hype. By the time I’m done typing this blog entry Goji Berries and Chia Seeds will probably be old news just like our poor little carrots and blueberries.

I’m joking. But who knows?

There always seems to be another new food, another new diet plan, another new face mask that we just HAVE to try. Sure maybe Chia seeds, Goji berries and even charcoal masks are good for us but are they really better than any other fruit, vegetable, or face wash?

Susan Jebb, professor of diet and population health at the University of Oxford, is sceptical. Just like us. 

“Evidence that any one food has specific effects on long-term health is lacking and usually more to do with PR and celebrity endorsement than scientific evidence of the kind that would be required if a drug was to make such claims” she said.  

Gosh darn it Gwyneth you’re messing with our heads!

If you didn’t know, Gwyneth Paltrow has got some wack stuff going on with her website Goop, I mean c’mon vaginal steaming?

Anyways, perhaps all this fuss about superfoods being amazing for our health and lifespan is total crap. Sure, Chia Seeds are probably better for me than a chocolate souffle but there’s no tangible proof that all these superfoods are healthier than a simple fruit or vegetable.

The National Institute of Health talks about Goji berries and their claimed long term benefits against cancer and heart disease on the NIH website and stated that: “Most of the research into these conditions is small-scale, of poor quality and performed in laboratories using purified and highly concentrated extracts of the goji berry.”

My analysis of this bit of information is that if we purify and drink Goji Berries by the cup daily then there is a possible chance that a vegan research start up could be right and we may live for an extra week or two.

And I’m being optimistic here folks.

That’s not saying that I’m against superfoods having awesome health benefits but I’m in no mood to drink Goji Berries like shots on a Friday night after work when I don’t even know if its doing me any good.

So to everyone who’s going to finally reach for that $12 acai bowl instead of the beloved raw cookie dough, just reach for the carrots.