Ever noticed those two white, stringy cords floating around in a freshly cracked egg? They’re the chalaza, and they’re not a sign that your egg is defected or partially cooked or anything like that. They’re actually there to keep the yolk in place.

Growing up, my mom taught me to take a fork and remove them from the egg before baking. She reasoned that the chalaza can harden while baking, resulting in an occasional — and unwanted — chewy particle in your baked goods. Now, I can’t cook anything involving eggs without removing them.

However, as I’ve grown up, I’ve noticed that most cooks just crack eggs directly into batters without even mentioning the dreaded chalaza. Did these crazy culinary-school grads know nothing?! Were they too busy flashing their pearly whites on camera that they didn’t notice?! How could they commit such madness?!

It made me wonder: Do you really need to remove the chalaza before baking?

You don’t have to, but you might want to, depending on what you’re baking. The chalaza is safe to eat when cooked. In most cases it doesn’t break down during the baking process, so yes, you could bite into it. For chewy dishes, it may not be noticeable, but as Good Housekeeping notes, it’d stick out as awfully as an eggshell fragment in smooth desserts like custards.

Some cookbooks, such as the aforementioned GH tome and The Good Egg, recommend straining puddings and custards to remove the hardened, cooked chalazae. Instead, just use a fork to pull out the pieces before you start baking. It’ll take less time and give you one less utensil to clean.

Cue “Eye of the Tiger” and start feeling pumped: It’s 7 p.m. and you have a 20-page term paper ahead of you. Or a group project that’s due the next morning. Or a DIY gift that you totally meant to build weeks in advance.

Whatever your reason, welcome to the Land of the Unsleeping. I’ll be honest: it’s a far less exciting place to visit when you’re not partying the night away, but sometimes, it has to be done. Here are simple tried-and-true techniques so you can pull an all-nighter — and not look like a withered zombie that’s been hit by a minivan the next morning.

Step 1: Create Your Workspace

• Turn on all the lights in your room. Keep things bright so you’re less likely to just. Rest your head. For one. Second. And then. CRASH! Waking up all doe-eyed just in time for class isn’t a relief when only the first sentence of a 1,500-word paper has been written.
• Remove the distractions. Various companies offer Facebook blockers and other ways to cut you off from your favorite sites for a set amount of time. While you’re at it, put the cell phone on airplane mode — or turn it off completely. Don’t log into your e-mail, either. They’ll just delay your project further.
• Blast the fan & open the windows. It’s easy to feel cocooned in a warm room and drift to sleep with your head nestled somewhere between your keyboard and textbook. Resist! A cool blast of air helps you feel alert.

Step 2: Get Your Eat On

• Keep the ice water flowing. Sure, you may be making more frequent trips to the bathroom, but the cold water will keep you awake without causing you to binge — and subsequently crash — on caffeine. (Plus, walking to the bathroom can help keep you alert.)
• Plan small meals or portioned snacks. Instead of staring at an empty bag of chips, portion out your snacks in a couple plastic baggies so you’re not as likely to binge. It’s easy to mindlessly eat while working, so set aside two or three 100- to 150-calorie snacks to eat throughout the night.
• Opt for energy-boosting foods: Baby carrots, almonds, bananas with peanut butter, an apple, berries and broccoli florets are known for preventing fatigue, according to Blogher. Foods with a low-glycemic index, such as chickpeas, grapes, nuts, watermelon and aforementioned apples and carrots, are also great for keeping your energy levels strong and steady throughout the night.
• Keep the caffeine to a minimum. Use it as a last resort, and only fill your smallest mug with coffee (or Five-Hour Energy, green tea, or whatever beverage you prefer). Quickly drinking a lot of caffeine can cause it to peak in your bloodstream, Prevention reports. Smaller doses throughout the night will prevent you from energy spikes — and stalls.

Step 3: Get Out of Your Seat!

• Take a shower. If your eyes are starting to blur and flutter shut, and you just can’t stop your head from bobbing, go take a cold shower. It’ll buy you another hour at least. Just make sure the water is unpleasantly cold (sorry!).
• Just dance! You may look ridiculous, but do something to get yourself moving. Maybe that means doing a set of jumping jacks or spending five minutes dancing your face off to the latest Rebecca Black jam (you know you love her), but commit to taking a short break to revive yourself. You’ll be glad you did.

The decision to devote an entire week’s worth of posts to baked goods was easy. Choosing the top five was more than a little challenging. By day, I work as an editor at Veranda, and each week we feature a series on Facebook. This week is my week. I culled through the magazine’s 25-year history to uncover, test, and — best of all — taste its recipes. Out of all of those recipes, I knew one category that had to make the final cut: pecan pie.

Anytime I see any pecan-infused dessert, I immediately think of my brother. He’d probably live off of it if he could, so when it came time to test this recipe, I knew I had to save it for my next trip to Florida so he could taste it.  His verdict? The caramelized, nutty flavor and gooey texture provide everything you’d want from a pecan pie, and they’re decadent enough that you only need a small square to satisfy even the strongest cravings.

Chocolate Pecan Bites

(As seen in Veranda‘s March/April 2000 issue)

Serves 12

Ingredients:

1 refrigerated piecrust

1 cup pecan pieces, broken

3 eggs

½ cup butter, melted

1 ½ cups light brown sugar

1 cup dark Karo syrup

2 tablespoons Bourbon

1 teaspoon vanilla extract

8 ounces semisweet chocolate chips (optional)

Preheat oven to 325 degrees. Bring piecrust to room temperature and press into 8” x 8” pan. Sprinkle pecan pieces over crust.

Mix eggs, butter, sugar, syrup, bourbon, and vanilla together by hand until fairly smooth. Pour over pecans. Top with chocolate chips, if desired.

Bake 45 minutes or until center has set. Let cool, then cut into squares.

Oh geez. Have you seen that thing? That cavernous bird, with its plastic baggie o’ giblets stuffed inside and its pasty skin and those bones? All those little, tiny, too-many-to-count bones?

What do you even do with it all? Where do you even begin?

Whew. Calm down. Deep, even breaths. You’ve got this. Sure, you somehow volunteered to help make the holiday feast and you’re not quite — okay, maybe not even a little bit — sure how to prepare it, but I’ll let you in on a little secret: It’s really not so difficult. Especially if you follow one of these stress-free Thanksgiving recipes that anyone can cook. They’re simple dishes with a flavorful impact. Now your only challenge is choosing what to make.

Broccoli Cheddar Soup

Start dinner off right with a rich, silky soup that will have guests licking the bowl. Your only problem? You may  not want to move onto the main course.

Turkey Roulade with Sage Sausage Stuffing

If the thought of dealing with bones and organs turns your stomach, fear not. This recipe features the very best of the bird without forcing you to go elbow-deep in a turkey cavity.

Sweet Potato Casserole (with Cinnamon Streusel topping!)

Never underestimate the power of a brown sugar- and cinnamon-flecked helping of sweet potatoes. This side could serve double-duty as a dessert, but I like to think of it as a hint of sweetness to get me through to the indulgent final course.

Parmesan Garlic Steamed Broccoli

Regular broccoli can be a little bland for eating’s biggest day. A hearty dose of parmesan and a pinch of garlic livens things up.

Smashed Potatoes

Save time by keeping the skin on — without sacrificing creamy taste or velvety texture.

 Roast Corn with Flavored Butter

Let guests customize their side dish with a few flavorful butters.

Garlic Cheddar Biscuits

Crescent rolls or crusty baguettes are classic, but if you’re in the mood for something fresh that’ll knock your grandmother out of her chair, this is your recipe.

Classic Apple Pie

It oozes traditional, American Thanksgiving. That and plate-scraping deliciousness.

Pumpkin Whoopie Pies

There’s a playfulness to these little sweets. They’re light and fluffy, and they’re easy to transport — perfect if you’re traveling to someone’s house for Thanksgiving, or if you plan on lounging in front of the TV for a while after the big feast.

Photo: Universal Pictures

What will be 2011′s top pop culture costumes? You know, the ones you see and immediately wonder, “Why didn’t I think of that?” as you stare longingly at the Zeitgeister who has everybody talking. There’s one at every Halloween party. It’s that person who perfectly selects an ensemble that’s witty, creative and/or on the cusp of a trend before every party superstore has created a spinoff? She was Gaga two years before there were scores of branded costumes, Sue Sylvester when Glee was just a few episodes old, and Katy Perry right after “California Gurls” hit airwaves.

Sometimes, this person can cause controversy, like when Bill Maher dressed as a speared Steve Irwin just weeks after the Crocodile Hunter’s death. She can occasionally fall into the “Too Soon?” category, prompting some to question her taste, but that’s the risk the Halloween enthusiast faces (more on that below). These people’s costumes always spark conversation — much better than the oft-overused lingerie-and-animal-ears combo Mean Girls lampooned back in 2004, which continues to be a trite standby for many people.

This year, my friend, it’s your turn to be the Halloween Zeitgeist. You deserve your moment to shine, just like that Old Spice model or Antoine Dodson or Keyboard Cat. Between classes, work and study sessions, finding time to brainstorm and create a costume can be a real challenge. In fact, it’s why many years I’ve opted for less-than-stellar ensembles. No more, I say! Here are a couple easy costumes to get your spooktacular started:

Bridesmaids

If you have a friend with impeccable sewing skills, you can go for an exact replica of the hot pink taffeta messes — err, dresses — the cast wore for its promotional posters. If not, don’t despair — here’s an easy way to copy Kristen Wiig and co’s look. (You may want to carry a bouquet to really send home the message. Otherwise, middle-aged drunk men may mistake you for their old prom date.)

Shoes: Type Z from Zappos (shown) or Tacey Ruffle Platform Sandals from Target

Dress: Romeo & Juliet Couture Strapless Peplum Dress (shown) or Strapless Peplum Dress by Jessica Simpson

Pearl Necklace/Earrings: Pearl Flower Earring/Necklace Set from JC Penney (shown) or 99-cent Faux Pearl Necklace

The Kardashians

The Kardashian sisters are known for their fitted minidresses, glossy brown locks and, yes, striking curves. Replicating their look involves a little edge and a lot of sass. The booty padding is optional.

Snag the look:

Dress: Kardashian Kollection at Sears (shown) or Sofia Vergara for Kmart

Shoes: Leopard Peeptoe Stilettos from Forever21 (shown) or Tipsy Red Carpet Pump from Kmart

Wig: Tabloid Starlet Wig from Halloween Express (shown) or Serpentine Black Wig from Party City (just pin back the bangs)

 Occupy Sesame Street Protestors

No matter where you stand on the “Occupy Wall Street” protests, you have to admit that the I Can Haz Cheezburger-esque “Occupy Sesame Street” comic from Imgur is pretty chuckle-worthy. Maybe even funny enough to merit a snort. It’s a timely costume, but be prepared to enter a few political conversations over it. (In which case, you may want to read up on a group who goes by Occupy Sesame Street. They’re sponsored by the letter E, as in Education.)

Cookie Monster Costume: Spirit’s traditional version (shown) or Amazon’s Sexy Cookie Monster, if you live by the “This is the one year a night I can dress like a slut and get away with it!” creed

Protest T-shirt: Occupy Sesame Street from Cafepress (shown) or “I am 99%” from Spreadshirt

Lady Gaga as Jo Calderone

Oh shoot. Look at you. You’re practically meta. I mean, while all those other Poker Faces parade around in two-year-old Gaga costumes, you’re bucking the trend by dressing as Lady Gaga dressing as a male model. Or whatever it is Jo Calderone does for a fictional living.

Boyfriend Blazer: Classic Woven Jacket, Forever21

White Crew Neck: Hanes Crew T-Shirts (via Target)

Candy Cigarettes: Amazon (or any specialty candy store)

Greaser Wig: Danny Grease Wig, Amazon

Katy Perry as Kathy Beth Terry

Okay, so I’ve been having a little too much fun with the concept of dressing as someone who’s dressing as someone else. But come on, people — put those cupcake boobs away. That was so 2010. This year, it’s less sexy, more seventh grade. You know you love that headgear.

Denim vest: Hooded Denim Vest, Forever21

Pink Turtleneck: Ultrasoft Turtleneck, Target

Jorts: Distressed Denim Boyfriend Shorts, Forever21

Faux Braces: Fake “Bubba” Braces, Spirit Halloween Stores (use some wire for the headgear)

Glasses: SW Clear Fake Glasses, Sunglass Warehouse

Other semi-awesome ideas to consider: Lisbeth Salander (AKA the Girl with the Dragon Tattoo), Pan Am stewardesses, Angry Birds, Average Joes and the Purple Cobras (Dodgeball is a cult favorite. It’s easy and well-received. Go for it.), Preggers Beyonce & Jay-Z, Cowboys vs. Aliens, Rebecca Black, Nicki Minaj and her “Superbass” ballerina princess fans, Carmen Sandiego

The trick is to avoid the “Too Soon?” category, where you’re shunned for being entirely too insensitive, or — worse! — you show up as one of five wannabes all pretending to be the same much-gossiped celebrity. Here are the sure-to-be-overdone costumes you should dodge at all costs:

Charlie Sheen

Amy Winehouse (unless you’re Zombie Winehouse, but that may fall into the poor taste category. The reception depends entirely on your audience)

Katy Perry circa “California Gurls”

Fall is a season best experienced with your taste buds. Even on warmer days like this week, all it takes to capture the season is a sampling of four key ingredients: a burst of cinnamon, an indulgent swirl of caramel, a velvety dollop of pureed pumpkin, and a crisp, juicy apple.

You can find these flavors just about anywhere, from Pumpkin Pie Pop Tarts to Starbucks’ fall drinks: the Salted Caramel Mocha, Pumpkin Spice Latte and Caramel Apple Cider. They’re offered for a limited time only, so it’s easy to want to gobble up as many tastes of the season as you can muster. The problem? It can be a drain on your wallet. And it doesn’t fill your apartment with that sweet, fresh-from-the-oven scent. (Even a Yankee Candle can’t hold a, well, you know, to the real thing.)

With that in mind, here’s a roundup of the best pumpkin and apple recipes. We’ve tested them to make sure they’re worthy of your palette — now it’s up to you to get cooking.

Canned Pumpkin Recipes:

Pumpkin Whoopie Pies

Yes, you read correctly — they all use canned pumpkin. You can substitute pureed sugar pumpkin, but this method will save you serious time — and cleanup.

Pumpkin Whoopie Pies

Pumpkin Pie Muffins

Chris Gardner’s Pumpkin Ice Cream Pie

Pumpkin Spice Latte

Apple Recipes:

Cinnamon Apple Empanada

Gala or Fuji apples tend to work best, since they’re crisp and flavorful without being overly sweet. Opt for Granny Smith apples if you’re after a more tart taste.

Cinnamon Apple Empanadas

Mom’s Apple Pie

Just-Like-Starbucks Caramel Apple Cider

White Chocolate Peanut Butter Dip with Sliced Apples

If you’re the type who’s not satisfied with just one dip (or maybe you’re allergic to peanut butter, which is a real tragedy!), here’s a recipe for a no-fuss caramel sauce you can make in the microwave. It doesn’t require candy thermometers or any other fancy equipment, so it’s perfect for dorm dwellers! Or those who are easily intimidated by the thought of cooking caramel from scratch. (Ahem, me.)

Let me know if you have any droolworthy apple or pumpkin recipes that I can add to my fall food repertoire. And if you just can’t resist regular stops at Starbucks, Her Campus has a great guide to which fall drinks are worth savoring — and which you should just skip.

Photo: Fox

Glee‘s Sue Sylvester probably wouldn’t make a great guidance counselor. As the abrasive head coach of the McKinley High School cheerleading squad (AKA the Cheerios),her approach would be pretty direct: stomp on your ambitions as if they were a roach skittering near her sneakers. Then insult you for some hygenic issue (be it pale skin, excessive hair-gel use or a curvy figure), and send you on your way, broken and defeated.

Photo: Fox

Thankfully, actress Jane Lynch is nothing like that. She’s supportive, yet realistic. Here’s what she had to say about figuring out your life, surviving college and getting ahead, courtesy of U4U Magazine:

Emily Gilfillan: Your memior, Happy Accidents, comes out in September. What do you hope people will take away after reading it?

Jane Lynch: I was one of those people, especially when I was your age, who had a lot of anxiety and was very afraid that my dreams wouldn’t come true. And one of the things I want to pass on, especially to kids your age, is that emotional suffering is optional and it doesn’t help you get closer to your goals. One of my favorite television shows growing up was The Brady Bunch, and at the very end of my book are the words of Carol Brady: “find what you do best and do your best with it.” It’s always a good idea to find out where your talents lie. We waste a lot of time wanting to be a doctor, and we’re not good at math and science. Find the thing that you love to do and let that inspire what you do for a living.

EG: Sometimes, you just have to realize that whatever will happen will happen, and you just can’t stress.

JL: No, you can’t. You just have to enjoy what you’re doing and do your best with it. I know that sometimes things aren’t enjoyable and then you have to make sure you’re doing your best. You always give it your best shot, and say yes to everything.

EG: Did you enjoy your time in college?

JL: I did, especially once I started doing theater. I went to college as a mass communications major, because my mother didn’t want me to major in theater. She wanted me to do mass communications and theater adjacent. So, I wasn’t very happy with my college career academically the first year. Then, by my sophomore year, I was totally into theater, and I got a scholarship and I started doing plays. For the first time in my life, I was getting A’s — I was very much a C student before that — because I found what I love. That’s when you do your best.

To read the complete interview, along with other articles about college life, check out Barnes & Noble’s U4U Magazine. And, if you’re preparing for Glee‘s season premiere on Tuesday, Sept. 20th, we’ve got your menu covered:

• Coconut Chocolate Cheerios Treats — Even Sue Sylvester would have trouble finding fault with these!
• Grilled Cheesus — Remember when Finn found God…in a sandwich? Butter one side of a slice of bread. Then, for the second slice, butter only in the shape of a person (in this case, Jesus). Assemble the sandwich using your favorite cheese (with the buttered sides facing outward). Then grill it in a frying pan until the cheese has melted. The butter gives it that golden color, so your sandwich should have a tanned, toasted figure on one side. Crazy, right?
• “Social Hierarchy” Strawberry Slushies — At McKinley High, nothing reminds a person of his place in the cafeteria quite like a slushy to the face. It’s become a Glee classic. (Plus, if you add a scoop of protein powder to the mix, you have Sue Sylvester’s energy shake.)
• Rachel’s “I’m Sorry” Cookies — Save time by buying premade dough, along with white and pink frosting (in the cake aisle). If they don’t have ‘em, pour a few drops of red food coloring into a container of white frosting. Stir it together, gradually adding more until you have the perfect pastel pink.

A few years ago, being told a pastry tastes like it came from Starbucks wouldn’t be all that impressive. It’d be like saying, “You know, that cinnamon bun tastes just like it fell outta the vending machine!”

Not much of a compliment.

Thankfully, back in 2009, Starbucks revamped its menu and completely redeemed itself. One of the chain’s standout items is its moist coffee cake, complete with a thick layer of cinnamon and brown sugar streusel. I could down handfuls of that crumbly topping alone. That’s why I’m so grateful for this guy:

This is Mike Wasserman. He’s a natural-born cook. The kind who seems to pull together a meal — even complicated concoctions he’s never made before — easily and effortlessly. He gets these skills from his mother, who happens to be a manager at (can you guess?) Starbucks. After some testing, she’s found the recipe that perfectly recreates the chain’s crumbly confection.

Cook’s Illustrated’s New York-Style Crumb Cake is the winner. My life will never be the same. I just have to get past the making-and-scarfing-the-streusel part.

Just-like-Starbucks Crumbly Coffee Cake

(Slightly adapted from Cooks Illustrated; visit their site for substitution info, tips and tricks)

Kitchen gadgets needed: medium bowl (for topping), large mixing bowl, spoonula, electric mixer, whisk, 9″x13″ baking pan, parchment paper

Ingredients:

Crumb Topping:

• 2/3 cup granulated sugar
• 2/3 cup dark brown sugar
• 3 teaspoons cinnamon
• 1/4 teaspoon salt
• 2 sticks butter, melted
• 3 1/2 cups cake flour (CI says this part is critical; subbing all-purpose flour makes for dry cake)

Cake:

• 2 1/2 cups cake flour
• 1 cup sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 sticks unsalted butter, sliced into 12 pieces
• 2 eggs
• 2 egg yolks
• 2 teaspoons vanilla extract
• 2/3 cup buttermilk
• Confectioners sugar (optional; for dusting)

Time commitment: 1 1/2 hours

Steps (makes 8-10 pieces):

1. First, the topping: Whisk cinnamon, sugars, salt and butter. Stir in the flour until a thick dough forms. Set aside for 10-15 minutes.

2. Preheat the oven to 325 degrees. Spritz the bottom and sides of the baking pan with cooking spray. Line with parchment paper for easy cake removal, if you have it.

3. Now, the cake: In the large mixing bowl, combine the flour, sugar, baking soda and salt. Beat in the butter, one piece at a time, until moist crumbles form. Add the egg, vanilla extract, buttermilk and egg yolk, beating for another minute or two. (See batter above.) Add the batter to the baking pan.

4. Back to the topping: Break the topping into small, corn-kernel-sized crumbs and sprinkle them on top of the batter. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for 20-25 minutes before serving. Dust with confectioners sugar if you desire. (And boy, should you desire it!)

Hello, Irene. We don't mean to be rude, but we'd rather not have you stay with us this weekend. Thanks. (Image: NOAA)

If you’re reading this, a hurricane is probably barreling its way toward you. Or you’re just a bored stormchaser surfing the interwebs. Either way, fear not — we’re going to make the most of this natural disaster.

There are a few basics you must have, even if the chances of getting hit are relatively minimal: (1) nonperishable foods, (2) toiletries, (3) lights/candles and (4) WATER. FEMA recommends stocking up on a three-day supply of these items. For water, that means three gallons per person (we go through about a gallon a day). No, booze does not count toward this figure.

When it comes to hurricane food, nonperishable items — you know, the kind that won’t expire until your grandchildren join AARP — are the best way to go. However, it’s a good idea to have some fruit and vegetables on hand for the first day or two, just so you don’t go into carb fatigue. (Seriously, if the power’s out and you’ve spent the whole day munching on chips and PB&J, you’ll start to feel pretty sloth-like.) Go for some of these:

• Protein bars
• Cereal
• Peanut butter
• Granola
• Mixed nuts/trail mix
• Honey
• Muffins or biscuits
• Bread
• Fruit: apples, berries, bananas, grapes, cherry tomatoes, oranges, peaches, plums, nectarines
• Dried fruit and canned fruit (think apricots, pineapple chunks and/or mandarin oranges)
• Vegetables: baby carrots, celery, sugar snap peas, edamame, bell peppers, broccoli, cauliflower florets, etc.
• Crackers (or chocolate animal crackers, if you share my insatiable sweet tooth)
• Chocolate (Because if you’re trapped indoors, you might as well have some small indulgences)

The Weather Channel's projected path for Irene as of Aug. 26 at 5 p.m.

What You Need in Your Hurricane Survival Arsenal:

So you’ve got plenty of food and water, now what? Here are the other major supplies you’ll want on hand:

• Alternative Light Sources: A flashlight (with extra batteries), candles (and matches!), a crank lamp or lantern for the main room
• An Evacuation Bag: Store cash, your cell phone and charger, IDs/wallet, keys and snacks in a duffel bag in case you need to leave at a moment’s notice
• A notebook and pen, books/magazines and board games — You know, those things people used to entertain themselves before TV and the Internet (Weird, right?)
• Can opener
• First Aid: Bandages, Neosporin, tweezers and gauze are always good to have on hand, just in case

If You’re Hosting a Hurricane Party:

• EAT:
  • The Healthy Elvis — Peanut Butter Banana Sandwiches
  • White Chocolate Peanut Butter Dip with pretzels and fresh fruit
  • No-Bake Seven-Layer Dip and tortilla chips
  • Mini Black Bean and Cheese Quesadillas
  • No-Bake Vegan Cookies & ‘Creme’ Truffles
• DO:
  • Prepare a few games in case the power goes out: charades, Balderdash (or the freegan version, which involves choosing a word at random from the dictionary and having everyone make up definitions), a stack of cards (Rummy, anyone? Good ol’ fashioned War? How about Go Fish, punks?), Pictionary, Yahtzee, Scrabble…or any old board game, really.
  • Dance party! If the windows are boarded up and it’s all gloomy outside anyway, (literally) crank up that radio and get moving. Bonus points if you paint the boards on your windows with glow-in-the-dark paint, just because that would make me smile.
  • Build a tent. Hey, it was fun when you were five. Okay, okay, maybe some things are best left to the past. But if you wind up babysitting during a storm, trust me — this works like a charm every time.
  • Frat-tastic games: Flip cup and beer pong don’t require electricity, you know.

The way you make s’mores says a lot about who you are.

Okay, maybe not a lot, but hear me out.

Are you the impatient type who immediately sets the marshmallow on fire, burning the outsides to a carbon-black crisp (guilty), or do you responsibly roast it well above the flames’ reach, until every curve is a buttery golden hue?

Do you pile on the chocolate, welcoming a little indulgence in your life? Do you eat the s’more open-faced, to spare the extra calories that second cracker would provide? Honestly, Resident Assistants should use this as a getting-to-know-you exercise, instead of all of those corny icebreakers.

Unfortunately, most schools frown on building fires on campus, so enjoying that decadent combination of crisp-yet-gooey marshmallow, cinnamony graham crackers and rich chocolate — and subsequently learning more about each other than any “Two Truths and A Lie” game ever could — isn’t so easy. Instead, you must improvise.

It took a few tries to come up with a post-worthy recipe. I achieved the best results when I baked the cookies until they were slightly springy, then added marshmallows and broiled them for 10-15 seconds. The cookies have to be eaten within a day or two, because the marshmallows quickly deflate and turn gummy otherwise.

Next, I’m thinking of creating a whoopie pie variety that sandwiches marshmallow creme for a longer laster treat. What do you think?

Send your campfire cookie mods and I’ll feature them in a future post.

Campfire Cookies

Kitchen gadgets needed: mixing bowl, measuring cups, spoonula, baking sheet

Ingredients:

• Chocolate cake mix
• 1 egg
• 1/4 cup oil
• 1/4 cup water
• 1/3 box graham crackers
• 1/2 bag large marshmallows

Time commitment: 10-12 minutes to prepare, 9-11 minutes to bake (and seconds to toast the marshmallows)

Steps (makes 2 1/2 dozen):

1. You know those cake mix directions on the back of the box? Ditch ‘em. Pour the cake mix into a large mixing bowl, stirring in the egg, oil and water until the ingredients form a pliable dough. Preheat the oven to 350 degrees. (All credit for this awesome cake-batter-to-cookie-dough conversion goes to Jan White at Cooks.com.)

2. Next, add the graham crackers to a gallon-size resealable bag. Squeeze out any excess air before closing, then use a spoon to bash it into little crumbly chunks (not dust). Anger management at its finest.

3. Fold in the graham cracker bits. Once that’s done, form the dough into one-inch balls. Place them on a cookie sheet about an inch apart.

4. Bake  for 9-11 minutes. In the meantime, cut a bunch of jumbo marshmallows in half — one to top each cookie.

5. Remove the cookies from the oven and switch to the broil setting. Then, gently push a marshmallow half into the top of each cookie. Broil them in the oven for 10-15 seconds, or until the tops are lightly toasted.

6. Let them cool for about 10-12 minutes before serving.