Cougar Chef Throwdown: Sugar Rush
Cougar Chef Throwdown is a friendly competition between Dining Services chefs. And in December, we served up holiday treats and hot drinks!
At the event, four chefs competed to see who can cook the best culinary creation. Student and staff judges provided commentary and selected the winner of the Champion Trophy. Event attendees also voted for their favorite dish, and the winning chef received the Cougs' Choice Trophy. Congratulations to Chef Chris Siple on winning Cougs' Choice, and to Chef Thomas Edinger for winning the Judges' Choice. All the recipes for this event can be found below.
Cougar Chef Throwdown was hosted in partnership with the CUB as part of its dead and finals week activities.
Sugar Rush Recipes
- 1 package instant chocolate pudding mix
- 2 cups non-fat milk
- 3 cups peanut butter
- 1 box graham crackers
- 1 package cool whip
- Mix chocolate pudding according to package recipe using non-fat milk.
- Cool thoroughly.
- Mix peanut butter with cooled pudding.
- Place 1 Tbsp. of mix on bottom graham cracker top with 1 Tbsp. Cool Whip, place graham cracker on top (like a sandwich).
- Place in freezer until ready to eat.
Chef: Joshua D. Goodson
Delightful Deep-Fried Cookie Dough
- Package of your favorite cookie dough or homemade dough (enough for 24 cookies)
- 1¼ cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- ¼ cup granulated sugar
- 1 cup + 2 Tbsp. milk
- 2 tsp. vegetable oil
- Quart of oil for frying (for home preparation)
- Chocolate sauce for drizzling
- Powder sugar for dusting
- Shape the cookie dough into 1-inch balls and place on a wax paper lined pan.
- Refrigerate until firm at least 1 hour.
- In a medium bowl whisk together the flour, baking powder, salt, and sugar.
- Add the milk and 2 tsp. of vegetable oil and whisk until the batter is smooth and lump free.
- In a medium pot, heat 2 inches of oil, once oil is ready.
- Take a chilled cookie dough ball and dip it into the batter turning it over with your hands until it’s completely covered.
- Let excess batter drip back into the bowl, then gently drop it into the oil being careful not to over crowd.
- Fry for 1 ½ to 2 minutes per side or until a nice dark golden brown on all sides.
- Remove from oil, place on a paper towel-lined pan to drain.
- Dust with powder sugar and drizzle with chocolate sauce.
Chef: Christian Siple
Orange Scented Dark Chocolate & Hazelnut Truffles
- 1-pound dark chocolate
- 1 ½ cups heavy cream
- ¼ cup white sugar
- 3 Tbsp. unsalted butter
- 1 Tbsp. hazelnut liqueur (such as Frangelico)
- 1 Tbsp. orange liqueur (such as Grand Marnier) or fresh squeezed orange juice
- 2 tsp. orange zest
- ¼ cup toasted hazelnuts (to garnish)
- Sea salt (to garnish)
- Chop the chocolate into pieces and place in a mixing bowl.
- Bring heavy cream and sugar to a boil in a heavy bottom saucepan.
- Turn off heat and whisk in orange zest, then pour over chocolate. Let rest for 2-3 minutes.
- Add the liqueur and butter and stir until the chocolate has fully melted and the sauce is smooth. Place in the refrigerator and allow to cool completely.
- Remove the chocolate from the refrigerator. Scoop the chocolate into small balls onto parchment paper. Smooth by hand into spheres, then roll in hazelnuts.
- Top with Sea Salt and enjoy!
Note: You can do the day before, just remove the truffles from the refrigerator 30 minutes before eating to temper them.
Chef: Thomas C. Edinger
Coconut & Oat Macaroons
(Vegan & Gluten-Friendly)
- 1/4 cup coconut oil
- 1 cup coconut sugar (or other granulated sugar)
- 1/4 cup non-dairy milk of choice
- 1/4 cup cocoa powder
- 1/4 tsp. vanilla
- 1/2 cup shredded unsweetened coconut
- 1 1/2 cups oats (gluten free if needed)
- In a medium sauce pan melt together coconut oil, sugar, and milk over medium low heat until blended well.
- Remove from heat and stir in cocoa powder. Mix well.
- Stir in vanilla and oats and mix well again.
- On a parchment lined baking sheet, using a small dishing utensil, scoop out heaping tablespoon sized macaroons.
- Refrigerate for 30 minutes to set.
Chef: Ray Soendjaya