Alpha Five Tattler

Volume II Edition XXXV

Quote of the Week

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Destination of the Week: Seaside Portofino, Italy

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Thank you for all who came out to Hairitage!

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Complete the Campus Cable Survey!

Have you ever sat down to watch the campus cable TV? If so, tell us about it! Take this less than 30 second survey to share how frequently you watch and which channels you like. Don't watch campus cable? Then tell us that too - we want to still hear from you!

If the link above doesn't work, use this url: tinyurl.com/NYUADCable
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Congrats to the A-5 Hall Council for being selected as finalist for an Al Khayr Award!

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Song of the Week !! DVSN "The Line"

dvsn - The Line

Blueberry Cream Cheese Cookies- YUM !

Perfect moist and puffy cookies with fresh blueberries bursting inside. These cookies are a mix between a blueberry muffin and a soft and chewy cookie. Drizzled in a lemon glaze, these will become a new favorite!

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Ingredients


  • 1 cup sugar
  • ½ cup butter, softened
  • 4 oz cream cheese
  • 1 egg
  • 1 teaspoon vanilla
  • 2½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups blueberries
  • Lemon Glaze:
  • 1½ cup powdered sugar
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Milk
  • 1 teaspoon vanilla
  • zest of one lemon

Instructions


  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly spray with cooking spray.
  2. In a large bowl cream together the sugar, butter, and cream cheese until smooth. Add in egg and vanilla and beat until incorporated.
  3. In another medium bowl combine flour, baking soda, baking powder, and salt. Beat the dry ingredients into the wet ingredients until incorporated. Gently fold in blueberries.
  4. Drop heaping tablespoons of dough onto the cookie sheet. Bake for 10-12 minutes. Let cool on a wire rack.
  5. TO make the glaze, whisk together the powdered sugar, lemon juice, milk, vanilla and lemon zest. Drizzle on top of cookies.
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