Spring into break with pastel brownies, egg dying, and blueberry cheescake


Emily Reed

Journalism students dye eggs, Garrett Wiehler’s class activity.

by Emily Reed, Managing Editor

To celebrate spring and Easter, journalism students were invited to bring in a tasty treat or fun craft.

On April 12th, Mallory Maher brought in sugar cookies and Madison Reeley brought in pastel M&M brownies.

Maher’s sugar cookies were made with a Betty Crocker sugar cookie mix. They were a delicious, chewy sugar cookie that had just the right amount of sweetness.

“Baking the cookies was alright but I had more fun dying the icing light blue, yellow, and green and than icing them. However, it took longer than I expected,” said Maher.

Along with the cookies, Lander Media enjoyed pastel M&M brownies. Reeley used Betty Crocker’s Supreme Triple Chunk mix to make her brownies. She mixed in about half a bag of M&M’s in the batter and then she spread half a bag on top. The result was a delightful, springy tray of brownies that tasted as good as they looked.

On April 13th, Grace Brooks brought in spring inspired cupcakes, Cindy Zheng brought carrot cake, and Grace Weaver brought taco dip. Along with that, Mrs. Rebetsky brought in homemade chocolate birds’ nests and Emily Reed baked mini blueberry cheesecakes.

Rebetsky’s bird nests were made with Lo Mein noodles covered in melted chocolate and butterscotch chips with candy robin eggs in the nest.

Reed’s blueberry cheesecake recipe is based on her grandmother’s but hers uses fresh blueberries throughout the cheesecake. She said the hardest part about making the cheesecakes was that the recipe didn’t yield many results. At 6 per batch, you’d have to bake 4 batches to have enough for the whole class. Because of these unforeseen difficulties, Reed had to make a late-night trip to the grocery to pick up additional ingredients.

Mini Blueberry Cheesecakes

Yields: 6 mini cheesecakes

Crust Ingredients

3/4 cup crushed graham crackers

1 1/2 tablespoon sugar

1/8 lb. melted butter

Filling Ingredients

1 egg

1/4 cup sugar

1/2 lb. cream cheese

1 teaspoon vanilla

1 cup blueberries


Set oven to 350 degrees. Mix the ingredients for the crust together. Place a heaping spoonful of the crust into the cupcake wrappers. Press down the crust into the wrappers. Mix the egg, sugar, cream cheese, and vanilla together. Then, gently fold in the blueberries. Scoop the filling into the wrappers and fill almost to the top. Bake for 15-20 minutes.

Along with baked goods, Beau Cameron set up a Guess the Gummy Bears game. Whoever came the closest to the actual number would win the entire container of gummy bears.

Cindy Zheng guessed the closest with 462 gummy bears. The actual amount was 513.

And finally, Garret Wiehler set up the most traditional Easter activity: egg dying. Journalism students had fun dipping the eggs into different colors and creating two-tone eggs.