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NY Wellesley Club Holiday Recipes

New York Wellesley Club Holiday Recipes

We look forward to having you join us on Thursday, December 10th as we celebrate the season and share good spirits with our Wellesley community! Join the New York Wellesley Community for some holiday cheer, a special visit from Dr. Paula Johnson, musical performances, and more! Click below to RSVP and for more details regarding the holiday party.

In keeping the tradition of sharing holiday cookie recipes, we will post a list of cookie recipes from members on our Wellesley Club Facebook page. If you would like to send a favorite recipe to be posted, please email Lisafaithphillips@gmail.com

For our holiday toast, NY Wellesley Club Board Member Shyaan Hasnain has given us inviting cocktail and mocktail recipes below.

Delicious Chocolate Chunk Cookies Recipe from Ina Garten

Yield: 36 to 40 cookies
Ingredients:
1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks
 
Preheat the oven to 350 degrees.
 
Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.
 
Add the vanilla, then the eggs, one at a time, and mix well.
 
Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined.
 
Fold in the walnuts and chocolate chunks.
 
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon.
 
Dampen your hands and flatten the dough slightly.
 
Bake for exactly 15 minutes (the cookies will seem underdone).
 
Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
 
 
NYWC Signature Martini
 

Serves 1  

- 1 1/2 oz gin (preferably London Dry)
- 1 lime juiced
- 1 to 2 teaspoons agave nectar or simple syrup to taste
- 8 basil leaves
- 1/2 oz coconut milk (optional)
- Garnish with basil

In a cocktail shaker, muddle the basil leaves. Add lime juice, agave nectar, gin, and coconut milk (optional). Fill with ice, secure lid, and shake. Strain into a martini glass.

 

Cranberry Ginger Mimosa

Serves 1   

- 2 oz Ginger ale or ginger beer
- 2 oz Cranberry juice
- Champagne to top
- Garnish with sugared cranberries

Combine all the ingredients in a Champagne flute, stir gently and garnish with cranberries. Powdered sugar can be sprinkled on top.

 

Sparkling Berry Apple Mocktail

Serves 1

- 1/2 oz mixed berry syrup
- 3 oz apple cider
- 3 oz seltzer
- Cinnamon stick and berries as garnish

Mixed Berry Syrup

- 12 oz frozen mixed berries
- 3/4 cup granulated sugar

For the berry syrup, in a saucepan combine frozen berries and sugar over medium heat and bring to boil. Reduce to simmer and cook until berries soften, and mixture is thick. Strain mixture, cool to room temperature.

Add berry syrup and apple cider in a serving glass. Add ice and top with sparkling water.