desserted - spring 2013

7/28/2019 Desserted - Spring 2013

1/28

desserted

An exclusive interviewwith Sara Belle

A review of Austins

best dessert trailers

The trendiest desserts

of 2013

Summer 2013


2/28

Table of Contents2

Table of Contents

06 Trendy DessertsAll the latest information onwhat desserts are great tools toimpress guests with. See whichdesserts to bake, and which onesto forget about.

12 Tale of Two IceCreamsA review and comparison of twoof Austins biggest ice creamproviders. Amys Ice Cream andLick go toe to toe in four differ-ent categories to see which isthe better ice cream store.

18 The Cookie

QueenAn interview with one of Aus-tins most famous cookie makers,Sara Belle. Hear her thoughts,tips, and tricks on how to makethe greatest cookies.

24 Deserting

GlutenCatch up on one of the latestpatterns in modern baking:gluten-free foods. Learn how totake this trend and apply it tomake great tasting gluten-freedesserts.

Cover photo by Ali Bergero


3/28Letter From the Editors

Letter From The Editors

Dear Readers,

Over the past semester our

team of dedicated designers,writers, bakers, and photographershave toiled endlessly in an effort tobring you the very best magazinepossible. Within these pages youwill find: pictures, recipes, bakingtips, a timeline, an interview, andas many different stories as wecould fit. Each one was made by a

member of our team that devotedtheir time and energy into creatinga quality project, on an extremelyminimal budget. All the contents ofthe magazines, from the pictures tothe interview and back again werelocally made with as much attentionto detail as we could fit in the shortfew months we had to produce it.

Sincerely,Jacob LavesAli BergeronEditors of Desserted

As you take the time to flip through the pages, take note of all of ourpersonal touches and interests. From the love of flavor that Ali has, toHannahs interest in being local, we hope you take the time to sit downand appreciate the genuine love of dessert that everyone on our teamhas. It has been a great honor to be able to work with a team of peopleso personally invested in the success of our small magazine. Without eachperson on this team, we would never have been able to finish this colossaleffort. We could go on and on about how great the team is, or how amazingthe magazine itself is, but youve read enough of that. Its time you moved

onto the magazine and saw it firsthand. So from all of us here at Desserted,please, enjoy the magazine. It goes great with a piece of cake.


4/28

Ali

Blake

Ali Zane Bergeron was raised in a small townin Maine. She spends her time making short

films and desserts. She enjoys watching videoblogs and educational videos on YouTube andloves experimenting with new dessert recipes.

Her specialties are chocolate cake balls andhomemade popcorn. She has dreams of owning a

food trailer in Portland, Maine.

Blake Ryan Hance is an avid reader andspends much of his free time eitherreading fiction or doing personal researchon scientific theories, ancient cultures, orinfluential people in history. Blake alsoenjoys cooking food and playing games. He isvery competitive especially in Dungeons andDragons role playing games with his friends.Blake aspires to go into the sciences.

4 Who are we?


5/28Who are we?

Jacob

Hannah

Jacob Edward Laves is a self proclaimedDisney Expert and can often be found bakingcookies while watching Disney movies. Othertimes, Jacob can be found studying swordfighting, or designing a dungeon for his friends

to adventure through in a game of Dungeonsand Dragons. He could get in a stubborncontest with a mule and win.

Hannah Michelle Oxford is an avid defender

of the Oxford Comma. She spends much ofher free time following bloggers and vloggers

on internet websites such as YouTube orTumblr, and considers herself a member of

the communities associated with them, suchas Nerdfighteria. Hannah loves all animals,

and has many pets including a rabbit, snakes,goats, and a pig.


6/286 Trendy Desserts

Desserts can be just for one. Baking somethingsweet to eat doesnt mean that you have to cookfor a crowd and spend hours in the kitchen. Anydessert can be made as an individual serving thais fast and easy. Brownies, mufns, parfaits, and

cookies can all be individualized to the taste aningredients just for one. For just a day alone wita sweet tooth anyone can whip up a dessert toenjoy.

Cake balls are one of the most versatile dessertsever. They can be made with virtually anycombination of cake, frosting and topping.

Cake balls are made by mixing cake withfrosting and rolling them into balls, nishingthem off by dripping them in a topping. Theyare portable, small and delicious, perfect for aquick and simple snack

A macaron is a French desert made from abuttercream or jam lling between two cookiescreating a sweet sandwich cookie. They can befound at most cafes and bakeries and come in anassortment of colors and avors. Macarons canbe chocolate, like Espresso Chocolate and MintChocolate Chip, fruity, like Lemon Raspberryand Honey Orange, or herb avored, likeLavender and Rose.

Desserts In a Cup

Macarons

Cakeballs

PhotobyLarryHalff

Photo

byMaria

PhotobyEmilyCarlin


7/28Trendy Desserts

Food, just like clothes, music and apps, can be trendy.But what makes a food, or, more specifically, a dessert,trendy and what desserts are trendy right now?

Five Trendy Desserts for 2013

The portability of the cupcake is what makespeople love it so much. It has all of the delicious

avor of a cake but in a small convenientpackage. Bakers love the freedom and ease they

get to have when decorating their cupcakesSprinkles Cupcakes bakery in Beverly Hills isrenowned for their Cupcake ATM, perfect for

the busy on-the-go customer.

Good things can come in small packagestoo. Desserts have always been exaggerated,

whether by using color, style or size to attractthe attention of the potential consumer. More

and more bakeries and sweet toothed customers

have caught onto the fantastic treat that is mini,especially Sara Townsendh who started an entire

bakery focused on mini cupcakes. For moreinformation on Sara Belles Bakery, see page 18.

Hannah Oxford and Ali Bergero

Mini Desserts

Cupcakes

Bakeries Mentioned

http://www.sprinkles.com/http://sarabellesbakery.com/


8/28

Food Trailers of AustinAustin is home to several famous dessert trailers that give the citya unique flavor. These trailers range from amazing donuts to berrycovered crepes. Check out these reviews over three food trailers.

Jacob Laves and Hannah Oxford

Gourdoughs Doughnuts

Crepes Mille

Hey Cupcak

Gourdoughs Doughnuts1503 S 1st St

Austin

(512) 707-1050

Crepes Mille1318 S Congress Ave

Austin

(512) 919-2416

Hey Cupcake1511 S Congress Ave

Austin

(512) 476-2253


9/28

Crepes Mille takes an ordinaryconcept, and spins it intosomething amazing. They have

savory and sweet flavors for everymeal of the day. The berry crepeswere fresh and made right in thetrailer after you ordered them, andthe originality was a refreshing andinteresting change of pace fromnormal places.

8 Dessert Trailer

Hey Cupcake

Gourdoughs

Crepes Mille

Gourdoughs has a simple motto onthe side of their trailer: Big. Fat.Donuts. and it does its best andthen some to keep those ideals.

With wait times take can take overfifteen minutes, the donuts werewell worth the wait. The amazinglyfatty donuts had clever names, withdelicous toppings to match.

Hey Cupcake is housed in a cutelittle food trailer that servesequally cute cupcakes. Sadly, thatis where the praise ends. As soonas you order a cupcake a pre madeone is pulled from a freezer andhanded to you. That in and of itselfis not a crime, however the too drycupcakes and flavorless frosting

should be.


10/28

KitchenHelpFOR THE WAY ITS BAKED.

From mixers to spatulas, KitchenHelp provid

any utencils you might need. Make any culin

task a piece of cake with the kitchen essenti

from KitchenHelp. For the way its baked.


11/28

Fresh Mint Ice CreamWith summer quickly approaching, and

temperatures rising, you may be looking for a way

to cool off. If so, this simple ice cream recipe is

perfect. There are less eggs than the typical ice

cream, making if very light, and the fresh mint

leaves give a cool and refreshing flavor.

Ali Bergeron

Ingredients:

Photo

by

Kate

Taylor

1 cup heavy cream

1 teaspoon vanilla

pinch of salt

2 handfuls fresh mint leaves

2 cups milk

2 egg yolks

3/4 cup sugar

1Combine milk, half-and-half and mint leaves in a medium sized pan over medium-high

heat. Heat until tiny bubbles form around the edge.

2 Remove from heat, cover and let stand for ten minutes.

3Uncover and pour the mixture through a colander into a medium bowl. Press the mint

leaves lightly to release the flavor. Discard the leaves, and pour the liquid back into

your pan.

4 In another bowl, combine sugar, salt and egg yolks. Whisk until the mixture is pale.

5 Gradually add half of the milk mixture to the egg mixture, while whisking constantly.

6Pour the egg and milk mixture back into the pan with the rest of the milk.

7 Cook over medium-low heat for two minutes, stirring constantly.

8 Pour the mixture into a bowl. Stir in the vanilla.

9 Place the bowl in the fridge until the mixtureis completely cool, stirring occasionally.

10Pour the mixture into an ice cream maker and follow the manufacturers instructions.


12/28

A Tale of Two Ice CreamsJacob Lave

Amys Ice Cream has been Austins go-to place for ice

cream for years, but recently a new challenger has appeared to

ght for that title. Lick is an ice cream store that knows exactly

what it wants to provide: locally made ice cream that tastes

amazing.

The two ice cream providers have radically different

experiences, bringing to the table as many tricks as avors. Taste,

customer service and interaction, presentation, and locality are

four distinct categories that can be used in the comparison of

these ice cream giants.

Before starting to look at something through a cat-

egory like taste, the category must rst be dened. The taste

of ice cream is the combination of the texture and the quality

of the avor. Amys offers a nice variety in avor, but nothing

too impressive. It is always dominated by classics like Mexican

Vanilla. Where Amys really shines is in their combination of

their crushns with their avors. The crushns add a special

something to the ice cream that is missing without them, to go

without the crushns is to go without half of the avor of Amys.

With the list of crushns almost going ceiling to oor, there are

plenty of different ways to mix and match with the ice creamavors, and almost all of them taste good.

Lick on the other hand, needs no crushns for its ice

cream to stand up tall. With unique avors such as Roasted

Beets & Fresh Mint and Too Hot Chocolate, a combination

of dark chocolate, pepper, cinnamon and honey, they need no

extra toppings. They pull off their unique avors with surprising

ease, managing to make even their strangest sounding ice cream a

masterpiece of avor.

Between Amys and Lick there are two very differentphilosophies for how ice cream should taste. Amys takes the

approach that added toppings are an integral part of the ice

cream that adds to the overall taste. Licks approach however, is

that the toppings distract from the true avor of the ice cream.

Toppings would only detract from the taste of the ice cream, and

should not be used. In direct contrast to the ice cream, customer

service revolves around how the server and the customer interact,

how friendly they are.

12 Ice Cream

Photo by Ali Berge

Customer service also encompasses little things the stores do to

improve the general visit of the consumer.

Customer service is Amys speciality. As soon as you wa

through the front door, the servers behind the counter wave hell

to you and welcome you to Amys. On their ice cream board they

have drawings of everything ranging from Batman to a sock mon

key. They have a small area dedicated to a random movie quote,

and if you manage to correctly guess the movie theyll give you a

free mixin of your choice. Inside all of their shops they have fre

small cups of water for all their customers. They have artworkup on the wall, ranging from employee drawn doodles to artist

paintings being sold. The majority of their stores contain a sma

playground or at least some stone cows for children to play on.

Every bit of their store is designed to please the customer. Lick

takes a different approach to customer service. Theyll smile and

greet you when you open the door, and theyll take your order bu

thats about as far as they go. The ice cream server behind the

A Review of Amys and Lick

Above: Ice King Ice Cream Sandwich icecream with cookie crushns


13/28Ice Cream 1

ounter will politely address you when you walk up and offer you

heir homemade wafe cone . When you leave theyll politely say

oodbye.

Where general customer service is concerned, Lick is per-

ectly ne. Theres nothing wrong with it. Theres just nothing excep-

ional about it. Amys manages to take that perfectly ne customer

ervice and go one step further. They were tailor-made to be great

or the general consumer, and it

hows in everything they do.

Presentation in the

visual aspect of the ice cream,

and the shop in general. How

he shop feels, how it looks and

how they employees make the

ce cream look all play out into

his category.

Lick manages to craftogether a very clean, profes-

ional and serious shop with ice

cream to match. The ice cream

s served in either a very well

put together wafe cone or in a

imple bowl. The ice cream has

vibrant, appealing colors that

compliment the simplicity of

Amys takes that seriousness and throws it out the win-dow. Their tables and walls are messy with designs, and their ice

ream comes out messy in a cup with a design that looks just as

messy. Amys masterpiece of design is how their servers act. Every

ear they have an Ice Cream Olympics where their servers ip ice

ream in the air and catch it again, doing as many tricks as possible.

n terms of giving off a fun atmosphere, the servers at Amys are

undefeated.

Lick takes a more clean approach to their presentation,

n stark and direct contrast to Amys more fun loving presenta-ion. Both of these stores use very different techniques to cater

o a different kind of consumer, and both of them work perfectly

with the image the stores want to put on.

Locality is less noticable than the other three, yet to some

Austinites it is the most important. If the ingredients, the store and

he people are from Austin, its local. Usually if the store has turned

nto a chain, or they bring in some other ingredients from out of

tate, its not considered local.

he rest of the design.

Lick is as vocal and proud of being local as possible. Th

website is lled with references to where exactly in the surrou

ing area their food is from, and they love their small business sta

Amys isnt quite as vocal as Lick. They started in Austi

and its where the company is centered, but theyve spread out.

They have stores throughout Texas, and more are popping up al

the time. They arent quite as quick to point out where their in-

gredients are from, usually n

even answering. They are, ho

ever, the main Austin ice cre

shop, and are a major part of

city.

Both companies are

Austin made and based, but

they share two very differen

claims to love the city. Amy

has grown up in Austin and as part of the city as the Uni

sity is, while Lick supports t

local companies and farmers

the surrounding area.

Both stores provide

great ice cream, and depend

on what you enjoy, great atm

sphere. Amys isnt going to

its hold over Austin any time

soon, but that doesnt mean t

new smaller compan ies lik

Photo by Ali Bergeron

Above: Roasted Beets and Fresh Mint,Goat Cheest, Thyme & Honey andOrange Chocolate Ice cream from Lick

Lick arent going to ourish and grow. Those small buisnesses a

still the heart of what makes Austin as unique as it is, and nothin

can ever change the love that it recieves.

Its easy to see why these two stores are so well loved

amoung the Austin community. Ice cream is a great summer food

that everyone loves. Amys knows its core audience and attracts

them with family friendly customer service, amazing tricks and

cream that tastes pretty good with the right things added in. Lic

disregards some of that customer service in an effort to make the

ice cream the absolute best that it can be, and manages to pull it

off spectacularly. Both are an important part of Austin culture, a

both have managed to make such a lasting impression on how ic

cream is viewed, that theres no going back. Whatever happens

between the two companies, Austinites will come out on top wi

spectacular ice cream.


14/28

The Road to American Pie

Once Egypt fell, pies

showed up again in

ancient Greece, used as

a pastry that would be

wrapped around meat to

cook in the flavor, and

seal in the juices.

The earliest recorded pie

can be traced back to

ancient Egypt, during the

Neolithic Period. These

pies were not dessert,

simply oat pastries filled

with honey to make it

sweeter.

14 Pie History

Jacob Laves

Pies can be found etched

on the walls of Pharaohs,

such as Rameses II, the

3rd Pharaoh of the 19th

Dynasty

Ph

t

b

D

i

Photobyinternetuser

SlicesofLight

PhotobyMaurizioMori

PhotobyJakeLiefer

A homemade apple pie

The Roman Parthenon

An Egyptian pyramid

Above: Rameses II, an

Egyptian Pharaoh


15/28


16/28

Simple Sugar CookiesSugar cookies are simple cookies named for the

fact that the dough is rolled and cut out before

baking. This, as well as the fact that they are

relatively flat, makes rolled cookies the perfect

candidate for cookies decorated and cut into fun

shapes. This is a recipe for the classic rolled sugar

cookies, so you can make and decorate your own.

Ingredients:

1 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups butter

5 cups flour

2 cups sugar2 teaspoons baking powder

Credit:http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/

Blake Hance

1Creamtogether

2Mix in

3Chill one hour

1:00 4Preheat Oven

430o

5Roll and cut dough

0:066Cook six minutes


17/28

Better Flour.Better Bread.

Make any bread or cake fit for a spec

occasion with the finest flour.Recipes at MarieAntoinetteFlour.com


18/28

TheCookieQueen

Ali Bergeron

Sara Belle, owner of Sara BellesBakery, specializes in elaboratelydecorated cookies and cupcakes.


19/28

enjoy them in social gatherings when theyare standing, and make them square so theywillstand out in peoples minds later when

they want to order more!

How do you come up with your uniqueflavors?I usually just experiment with flavor profilesI like in other types of food. I love salty andsweet together, so it makes it a lot of fun tothink outside the box. I have a lot of ideas thatare disasters, but I have quite a few that end

up working out nicely!

Where did you learn your decoratingtechniques?I learned to decorate cookies through trialand error. mostly error in the beginning. Ivenever taken a class, and Ive never had anyinstruction. Its probably made the learningprocess quite a bit longer, but I have enjoyedthe challenge!

1The Cookie Queen

When did you first get interested inbaking?I was first interested in baking after seeinga bakery in New York that specialized onlyin iced cookies and cupcakes. I thought to

myself, I could do that. So I, having neverbaked anything to speak of, and having nevericed a cookie, I came up with the conceptfor Sara Belles Bakery. I had a pretty biglearning curve to overcome, and I was stillworking full time as a pharmaceutical salesrep, but I didnt let that stop me. I workedat my job during the day and startedbaking at night. After about a year, I left mypharmaceutical job and started Sara Belles

full time.

What made you decide to make cookiesand cupcakes your main focus?Since I had never baked anything to speak of,and cakes seemed quite daunting, I thought Iwould stick with cupcakes. I wanted to comeup with unique flavors that other bakerswerent providing. I knew I had to come upwith a concept that would set me apart fromthe other bakers in Austin. As an adult, Idont really want to eat an entire full sized

cupcake, and I also hated the fact that witha full sized cupcake, you are limited to justone flavor. What happens if you want 3different flavors? You end up buying those3 flavors and you end up having a hardtime buttoning your pants later in the week!It was so simple, make them small, makethem delicious, make it easy for people to

Orange dreamsicle, pink lemonade and cherrylimeade cupcakes that were made for an article inAustin Fusion Magazine.

These Halloween black bird cookies were inspired byAlfred Hitchcocks The Birds.


20/28

Royal Icing

The Cookie Queen20

1 lb confectioners sugar1 1/2 tablespoons meringue powder1/2 cup waterFood coloring as desired

Combine confectioners sugar andmeringue powder with a hand orstand mixer on low speed.

Switch to high speed and add water.

Switch to medium high speed andmix for 2 minutes.

How often do you get large orders?I have large orders almost every week. InDecember we produced and delivered over20,000 cupcakes. It was certainly a longmonth, and we took a well earned break atthe end! Weve never been more ready forChristmas to be over!

How long does it usually take you todecorate enough cookies for a largeevent?Honestly, it really just depends on the order.The number of flavors, number of cupcakes,and location of the event are all factorsthat impact the amount of time it takes forus to execute the order. On average, wecan produce anywhere from 2000-4000cupcakes a day depending on the previouslymentioned impacting factors.

Do you feel as though the journey wasworth it?It is by far the hardest work I have ever

done. I work about 15 hours a day. I had

no idea what I was signing up for when I

started this business, but I do not regret it

for a moment. I have learned more aboutmyself, and what I am capable of through

this process than the previous 8 years asadrug rep. I am grateful that I get to live in a

city that is so supportive of small businesses

like mine!

What advice do you have for peoplelooking to start their own bakingbusiness?I would tell them to find a commercialkitchen to work out of, to know it will bemore work than they couldve ever imaginedtimes 10, to and have a support team thatruns the area of the business where yourstrengths dont lie.

Contact Info

sarabellesbakery.com512.814.7172

Hot fudge sundae cupcakes that were made for anarticle in Austin Fusion Magazine.

Cover photo by She-n-He Photography


21/282The Cookie Queen

An Edible

Work of Art

1Outline

2Flood

3Shake

the cookie with royal icing (a recipe can be found on page 22). Apiping bag with a small round tip is reccomended. Let the icing set for at least20 minutes.

the the center of the cookie with more icing.

the cookie gently to settle any bumps in the icing. Let it restbefore adding any decorations to the cookie. Make sure the icing is completely

dry before adding any other colors to the top.

Credit:http://www.sweetopia.net

http://www.sarabellesbakery.comhttp://www.browneyedbaker.com

Ali Bergeron

If you were inspired by Sara Belles decorating designs, hereare a few easy steps for decorating your own cookies.

PhotobySweetopia


22/28

Gluten-Free Chocolate Cake

Chocolate Cake Ingredients:1 3/4 cups brown rice flour

2 cups maple syrup

1 cup EVOO or canola oil

1 tablespoon baking soda

3/4 cup chestnut flour

1 1/2 teaspoons sea salt

1 1/3 cups cocoa powder

Credit:http://www.ouichefnetwork.com

Hannah Oxford

Enjoy the article on gluten-free cake? Make your own with this recipe.

1Preheat Oven

350o

2Mix Together

3Mix Together

2 cups water

4Combine

5Pour into Pan 6

Bake 15 Minutes

15:00


23/28

VisitFat Boy Bakery

For the best

desserts in town

Visit us online atFatBoyDesserts.com

or call at (512)-FAT-BOYS


24/28

A recent trend has swept the country: a gluten-

ree diet. Some people suffer from celiac disease or a

gluten sensitivity in which it is recommended for them

o go gluten-free, others just begin the diet because they

hink its a quick way to lose weight and healthier life

tyle.

Celiac disease is thought to affect one in every

33 people in the United States, according to a study

done in February 2003, and although rare it can bevery deadly. It is a digestive disorder that has no cure

and can only be treated by a life-long commitment to

gluten-free eating. Ingesting any sort of gluten affects

he small intestine in Celiacs, causing their bodies to

mproperly absorb nutrients causing life threatening

nutritional deciencies and potentially intestinal

ymphoma.

When people go gluten free they begin to eat healthie

Instead of grabbing that starchy, gluten lled option

people reach for the fruits and vegetables and in retur

they live a healthier life style. But no life is complete

with out dessert.

Gluten is a protein that can be found in wheat

rye and barley; in other words, most grains. It is the

substance that holds pasta together, makes oats cook

quickly, helps dough stretch and makes breads rise. Speople who dont include gluten in their diets are put

under many restrictions.

A local Austin bakery, Sugar Circus, specialize

in these restrictions. Along with the regulars, like

Mexican hot chocolate, lemon raspberry, and carrot

cake cupcakes, Sugar Circus carries a variety of gluten

free options.

24 Deserting Gluten

Deser

tingGlute

n

Hannah Oxfor

Cutting gluten out of your diet does

mean that you have to cut desseout too. SugarCircus bakery he

by specializing in baked goods w

dietary restrictio

Photo by Ali Bergeron


25/282Deserting Gluten

The Sugar Circus is a collaboration of two

dessert companies, Sugar Tooth Bakery and SugarPOP

Sweet Shop. Meghan Krasnoff, former owner of Sugar

Tooth Bakery, is known for baking vegan or gluten-free

reats for those who have dietary restrictions. Co-owner

of Sugar Circus and former owner of SugarPOP Sweet

Shop, Belinda Espinoza, works on bringing art into

he baking by making custom designed and decorated

cookies, cakes, and pies.Ive always had a passion for baking, Krasnoff

aid. and when Belinda, the previous owner of Sweet

Tooth Bakery, said that she wanted to start a bakery

with me, I was all in.

In charge of gluten-free baking, Krasnoff always

makes sure that there is a fresh selection of special

reats to choose from; some of the most popular avors

of these are gluten-free vegan toasted almond cupcakes

and gluten-free cake balls. She also is always preparedo cater for a large gluten-free party in any occasion.

I saw that there was a high demand for a

gluten-free in Austin. I thought that having extra

options of gluten-free and vegan cupcakes would give

he bakery an edge. Why not cater to people who have a

hard time obtaining sweet treats?

Meghan makes sure that anyone is able to eat

desserts when ever they want. The front is always

stocked with freshly made cupcake, cake balls, and

pies, a portion of those are for people with dietary

restrictions.

These is no difference in the gluten-free and

the regular avors. So the customers order based on th

avor combinations. The fact that it was a gluten-freeor vegan option just comes as a bonus to customers w

didnt necessarily need it.

A local grocery store, Whole Foods Market,

specializes in healthy living. They have a large selectio

of gluten-free food for customers to choose from. Man

of their stores have celiac support groups and meeting

rooms available for public use in case the public has a

questions or concerns.

I am gluten-free myself. I think it helps me eahealthier by making me more conscious of what Im

putting in my body. I eat more fruits and vegetables a

feel happier and more energized.

Above: Gluten-free, vegan toastealmond cupcake from SugarCircu

Left: Gluten-free, vegan cake balfrom SugarCircus.

Photo

by

Hannah

Oxford


26/28

There are three flavors that are

raditionally associated with milkshakes:chocolate, vanilla, and strawberry. This

ooks at some flavors you can use instead,some ways to shake it up with your milk-

shakes.

Shake It Up

Banana Pudding

Banana and Nilla Wafer

Garnished with Nilla Wafe

Banana lovers rejoice! This milkshakes combines the cold sweeness of ice cream with the oldschool taste of banana puddingThe Nilla Wafers inside of it al

give it a unique texture as well a different avor.

Milkshakes are an easy treat anyonewith a blender can make. The base of all mishakes are made by putting ice cream and

milk together in a blender and mixing themuntil they are a viscous liquid. All flavors ofmilkshakes are made by taking this base anblending in other ingredients. This is a list o

milkshakes made with interesting other in-gredients, unusual ingredients that make formilkshakes that are as unique as they are

delicious.

The Tropical

Mango and coconut

Garnished with mintThis milkshake is another onewith an especially unusual avoThe tropical avors of coconutand mango make something es-pecially different than the otherDespite this, it is just as good.

Shake It Up26

Blake Hance


27/28

The Candy Bar

Peanut butter and choco

lateGarnished with candy ba

The combination of chocolateand peanut butter give this mshake the taste of a classic canbar. Its like a candy bar you cdrink!

Apple Pie

Apple cider and cinnamon

Garnished with cinnamonstick

The sweet aroma of apple andcinnamon wafts from this milk-shake like an apple pie. Thisclassic avor is enhanced in themilkshake, so it is reminiscentof a homemade apple pie with ascoop of ice cream.

Chocolate Mint

Chocolate and mintGarnished with mint

Although strange, this milkshakeis quite delicious. The mint andchocolate give it a avor that istruly unique. The mint, thoughstrange, complements the sweet-ness of the chocolate.

Triple Chocolate

Cocoa powder and choco-late

Garnished with chocolatechips

Chocolate enthusiasts wont beable to get enough of this milk-shake. This drink can easily bechanged for anyone by substitut-

ing some of the chocolate for darkor white chocolate, giving evenmore options to the milkshakemaker.

PB and B

Peanut butter and banan

Garnished with bananaA delightful combination of

smooth peanut better and banmakes this a treat for any occsion. In addition, both peanutbutter and bananas have nutrtional value, making this milkshake slightly less unhealthy others.

The Squirrel

Coffee, chocolate and almonds

Garnished with almondsAnyone looking for a milkshato give them an energy boost one with a nutty avor need lno further. This cafnated treis a wonderful blend of coffeenutty avor that anyone woulove.

2Shake It UpPhotos by Hannah Oxford


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desserted - spring 2013

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