desserted

Summer 2013

An exclusive interview with Sara Belle A review of Austins best dessert trailers The trendiest desserts of 2013

Table of Contents
06 Trendy Desserts
All the latest information on what desserts are great tools to impress guests with. See which desserts to bake, and which ones to forget about.

of Two Ice 12 Tale Creams

A review and comparison of two of Austins biggest ice cream providers. Amys Ice Cream and Lick go toe to toe in four different categories to see which is the better ice cream store.

18 The Cookie
Queen
An interview with one of Austins most famous cookie makers, Sara Belle. Hear her thoughts, tips, and tricks on how to make the greatest cookies.

24 Deserting
Gluten
Catch up on one of the latest patterns in modern baking: gluten-free foods. Learn how to take this trend and apply it to make great tasting gluten-free desserts.

2 Table of Contents

Cover photo by Ali Bergeron

Letter From The Editors

Dear Readers,
Over the past semester our team of dedicated designers, writers, bakers, and photographers have toiled endlessly in an effort to bring you the very best magazine possible. Within these pages you will find: pictures, recipes, baking tips, a timeline, an interview, and as many different stories as we could fit. Each one was made by a member of our team that devoted their time and energy into creating a quality project, on an extremely minimal budget. All the contents of the magazines, from the pictures to the interview and back again were locally made with as much attention to detail as we could fit in the short few months we had to produce it. As you take the time to flip through the pages, take note of all of our personal touches and interests. From the love of flavor that Ali has, to Hannahs interest in being local, we hope you take the time to sit down and appreciate the genuine love of dessert that everyone on our team has. It has been a great honor to be able to work with a team of people so personally invested in the success of our small magazine. Without each person on this team, we would never have been able to finish this colossal effort. We could go on and on about how great the team is, or how amazing the 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.

Photo by Teo Rogers

Sincerely, Jacob Laves Ali Bergeron Editors of Desserted Letter From the Editors 3

Ali
Ali Zane Bergeron was raised in a small town in Maine. She spends her time making short films and desserts. She enjoys watching video blogs and educational videos on YouTube and loves experimenting with new dessert recipes. Her specialties are chocolate cake balls and homemade popcorn. She has dreams of owning a food trailer in Portland, Maine.

Blake
Blake Ryan Hance is an avid reader and spends much of his free time either reading fiction or doing personal research on scientific theories, ancient cultures, or influential people in history. Blake also enjoys cooking food and playing games. He is very competitive especially in Dungeons and Dragons role playing games with his friends. Blake aspires to go into the sciences.

4 Who are we?

Jacob
Jacob Edward Laves is a self proclaimed Disney Expert and can often be found baking cookies while watching Disney movies. Other times, Jacob can be found studying sword fighting, or designing a dungeon for his friends to adventure through in a game of Dungeons and Dragons. He could get in a stubborn contest with a mule and win.

Hannah
Hannah Michelle Oxford is an avid defender of the Oxford Comma. She spends much of her free time following bloggers and vloggers on internet websites such as YouTube or Tumblr, and considers herself a member of the communities associated with them, such as Nerdfighteria. Hannah loves all animals, and has many pets including a rabbit, snakes, goats, and a pig.

Who are we? 5

Desserts In a Cup
Desserts can be just for one. Baking something sweet to eat doesnt mean that you have to cook for a crowd and spend hours in the kitchen. Any dessert can be made as an individual serving that is fast and easy. Brownies, muffins, parfaits, and cookies can all be individualized to the taste and ingredients just for one. For just a day alone with a sweet tooth anyone can whip up a dessert to enjoy.

Photo by Larry Halff

Macarons
A macaron is a French desert made from a buttercream or jam filling between two cookies, creating a sweet sandwich cookie. They can be found at most cafes and bakeries and come in an assortment of colors and flavors. Macarons can be chocolate, like Espresso Chocolate and Mint Chocolate Chip, fruity, like Lemon Raspberry and Honey Orange, or herb flavored, like Lavender and Rose.

Photo by Maria

Cakeballs
Cake balls are one of the most versatile desserts ever. They can be made with virtually any combination of cake, frosting and topping. Cake balls are made by mixing cake with frosting and rolling them into balls, finishing them off by dripping them in a topping. They are portable, small and delicious, perfect for a quick and simple snack

6 Trendy Desserts

Photo by Emily Carlin

Five Trendy Desserts for 2013

Hannah Oxford and Ali Bergeron 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?

Mini Desserts
Good things can come in small packages too. Desserts have always been exaggerated, whether by using color, style or size to attract the 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 more information on Sara Belles Bakery, see page 18.

Photo by Muy Yum

Cupcakes
The portability of the cupcake is what makes people love it so much. It has all of the delicious flavor of a cake but in a small convenient package. Bakers love the freedom and ease they get to have when decorating their cupcakes Sprinkles Cupcakes bakery in Beverly Hills is renowned for their Cupcake ATM, perfect for the busy on-the-go customer.

Photo by Ginny

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

Trendy Desserts 7

Food Trailers of Austin

Jacob Laves and Hannah Oxford

Austin is home to several famous dessert trailers that give the city a unique flavor. These trailers range from amazing donuts to berry covered crepes. Check out these reviews over three food trailers.

Gourdoughs Doughnuts 1503 S 1st St Austin (512) 707-1050

Crepes Mille 1318 S Congress Ave Austin (512) 919-2416

Hey Cupcake 1511 S Congress Ave Austin (512) 476-2253

Crepes Mille

Gourdoughs Doughnuts

Hey Cupcake

Crepes Mille
Crepes Mille takes an ordinary concept, and spins it into something amazing. They have savory and sweet flavors for every meal of the day. The berry crepes were fresh and made right in the trailer after you ordered them, and the originality was a refreshing and interesting change of pace from normal places.

Hey Cupcake
Hey Cupcake is housed in a cute little food trailer that serves equally cute cupcakes. Sadly, that is where the praise ends. As soon as you order a cupcake a pre made one is pulled from a freezer and handed to you. That in and of itself is not a crime, however the too dry cupcakes and flavorless frosting should be.

Gourdoughs
Gourdoughs has a simple motto on the side of their trailer: Big. Fat. Donuts. and it does its best and then some to keep those ideals. With wait times take can take over fifteen minutes, the donuts were well worth the wait. The amazingly fatty donuts had clever names, with delicous toppings to match.

8 Dessert Trailer

KitchenHelp

FOR THE WAY ITS BAKED.

From mixers to spatulas, KitchenHelp provides any utencils you might need. Make any culinary task a piece of cake with the kitchen essentials from KitchenHelp. For the way its baked.

Fresh Mint Ice Cream

Ali Bergeron
With 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.
Photo by Kate Taylor

Ingredients:
2 cups milk 2 handfuls fresh mint leaves pinch of salt 1 teaspoon vanilla 1 cup heavy cream 3/4 cup sugar 2 egg yolks

1 2 3 4 5 6 7 8 9 10

Combine milk, half-and-half and mint leaves in a medium sized pan over medium-high heat. Heat until tiny bubbles form around the edge. Remove from heat, cover and let stand for ten minutes. Uncover 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. In another bowl, combine sugar, salt and egg yolks. Whisk until the mixture is pale. Gradually add half of the milk mixture to the egg mixture, while whisking constantly. Pour the egg and milk mixture back into the pan with the rest of the milk. Cook over medium-low heat for two minutes, stirring constantly. Pour the mixture into a bowl. Stir in the vanilla. Place the bowl in the fridge until the mixtureis completely cool, stirring occasionally. Pour the mixture into an ice cream maker and follow the manufacturers instructions.

A Tale of Two Ice Creams

A Review of Amys and Lick
Jacob Laves
Amys Ice Cream has been Austins go-to place for ice cream for years, but recently a new challenger has appeared to fight 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 flavors. 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 category like taste, the category must first be defined. The taste of ice cream is the combination of the texture and the quality of the flavor. Amys offers a nice variety in flavor, 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 flavors. 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 flavor of Amys. With the list of crushns almost going ceiling to floor, there are plenty of different ways to mix and match with the ice cream flavors, 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 flavors 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 flavors with surprising ease, managing to make even their strangest sounding ice cream a masterpiece of flavor. Between Amys and Lick there are two very different philosophies 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 flavor 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.
Above: Ice King Ice Cream Sandwich ice cream with cookie crushns

Photo by Ali Bergeron

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 walk through the front door, the servers behind the counter wave hello to you and welcome you to Amys. On their ice cream board they have drawings of everything ranging from Batman to a sock monkey. 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 free small cups of water for all their customers. They have artwork up on the wall, ranging from employee drawn doodles to artists paintings being sold. The majority of their stores contain a small 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 but thats about as far as they go. The ice cream server behind the

12 Ice Cream

counter will politely address you when you walk up and offer you their homemade waffle cone . When you leave theyll politely say goodbye. Where general customer service is concerned, Lick is perfectly fine. Theres nothing wrong with it. Theres just nothing exceptional about it. Amys manages to take that perfectly fine customer service and go one step further. They were tailor-made to be great for the general consumer, and it shows in everything they do. Presentation in the visual aspect of the ice cream, and the shop in general. How the shop feels, how it looks and how they employees make the ice cream look all play out into this category. Lick manages to craft together a very clean, professional and serious shop with ice cream to match. The ice cream is served in either a very well put together waffle cone or in a simple bowl. The ice cream has vibrant, appealing colors that compliment the simplicity of the rest of the design. Amys takes that seriousness and throws it out the window. Their tables and walls are messy with designs, and their ice cream comes out messy in a cup with a design that looks just as messy. Amys masterpiece of design is how their servers act. Every year they have an Ice Cream Olympics where their servers flip ice cream in the air and catch it again, doing as many tricks as possible. In terms of giving off a fun atmosphere, the servers at Amys are undefeated. Lick takes a more clean approach to their presentation, in stark and direct contrast to Amys more fun loving presentation. Both of these stores use very different techniques to cater to 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 the people are from Austin, its local. Usually if the store has turned into a chain, or they bring in some other ingredients from out of state, its not considered local.

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

website is filled with references to where exactly in the surrounding area their food is from, and they love their small business status. Amys isnt quite as vocal as Lick. They started in Austin, and its where the company is centered, but theyve spread out. They have stores throughout Texas, and more are popping up all the time. They arent quite as quick to point out where their ingredients are from, usually not even answering. They are, however, the main Austin ice cream shop, and are a major part of the city. Both companies are Austin made and based, but they share two very different claims to love the city. Amys has grown up in Austin and is as part of the city as the University is, while Lick supports the local companies and farmers in the surrounding area. Both stores provide great ice cream, and depending on what you enjoy, great atmoPhoto by Ali Bergeron
Above: Roasted Beets and Fresh Mint, Goat Cheest, Thyme & Honey and Orange Chocolate Ice cream from Lick

sphere. Amys isnt going to lose its hold over Austin any time soon, but that doesnt mean that

new smaller companies like Lick arent going to flourish and grow. Those small buisnesses are still the heart of what makes Austin as unique as it is, and nothing 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 ice cream that tastes pretty good with the right things added in. Lick disregards some of that customer service in an effort to make their ice cream the absolute best that it can be, and manages to pull it off spectacularly. Both are an important part of Austin culture, and both have managed to make such a lasting impression on how ice cream is viewed, that theres no going back. Whatever happens between the two companies, Austinites will come out on top with spectacular ice cream.

Ice Cream 13

The Road to American Pie

Jacob Laves

Pies can be found etched on the walls of Pharaohs, such as Rameses II, the 3rd Pharaoh of the 19th Dynasty
Photo by Jake Liefer

Photo by internet user Slices of Light

Above: Rameses II, an Egyptian Pharaoh

A homemade apple pie

The earliest recorded pie can be traced back to ancient Egypt, during the
Photo by Maurizio Mori

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.

Neolithic Period. These pies were not dessert, simply oat pastries filled with honey to make it sweeter.

Photo by Dennis

An Egyptian pyramid

The Roman Parthenon

14 Pie History

Photo by Michael Chuck

Pumpkin pie, a modern day Thanksgiving staple

Today the pie is one Americas favorite desserts. It is often seen on Thanksgiving and is a more traditional dessert that is often put together with pumpkins or pecans.

After conquering Greece, the Romans

Photo by internet user thisisbossi

When the pilgrims came to America, they brought the pie with them. They baked using berries and fruits that the native americans pointed out to them. To literally cut corners the pilgrims bakes the pies into circular tins.
Photo by John Hartnup

took the pie back to Rome, where it became a favorite of the intellectual higher ups of the City, and all sorts of foods were used in place of meat, eventually cementing the pie as a dessert food.

Julias Caesar, Roman Consul

Plymouth Rock Credit

www.foodtimeline.org/foodpies.html whatscookingamerica.net/History/PieHistory.htm www.time.com/time/nation/article/0,8599,1862315,00.html

Pie History 15

Simple Sugar Cookies

Blake Hance
Sugar 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 1/2 cups butter 5 cups flour 2 cups sugar 1 teaspoon salt 1 teaspoon vanilla extract 2 teaspoons baking powder

Cream together

2 4

Mix in

3 1:00
Chill one hour

430

Preheat Oven

5
Credit:

Roll and cut dough

0:06

Cook six minutes

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

Better Flour. Better Bread.

Make any bread or cake fit for a special occasion with the finest flour. Recipes at MarieAntoinetteFlour.com

The

Cookie Queen
Ali Bergeron
Sara Belle, owner of Sara Belles Bakery, specializes in elaborately decorated cookies and cupcakes.

Photo by Ryan Goodrich

Orange dreamsicle, pink lemonade and cherry limeade cupcakes that were made for an article in Austin Fusion Magazine.
Photo by She-n-He Photography

When did you first get interested in baking?

I was first interested in baking after seeing a bakery in New York that specialized only in iced cookies and cupcakes. I thought to myself, I could do that. So I, having never baked anything to speak of, and having never iced a cookie, I came up with the concept for Sara Belles Bakery. I had a pretty big learning curve to overcome, and I was still working full time as a pharmaceutical sales rep, but I didnt let that stop me. I worked at my job during the day and started baking at night. After about a year, I left my pharmaceutical job and started Sara Belles full time.

These Halloween black bird cookies were inspired by Alfred Hitchcocks The Birds.

enjoy them in social gatherings when they are standing, and make them square so they willstand out in peoples minds later when they want to order more!

What made you decide to make cookies and cupcakes your main focus?
Since I had never baked anything to speak of, and cakes seemed quite daunting, I thought I would stick with cupcakes. I wanted to come up with unique flavors that other bakers werent providing. I knew I had to come up with a concept that would set me apart from the other bakers in Austin. As an adult, I dont really want to eat an entire full sized cupcake, and I also hated the fact that with a full sized cupcake, you are limited to just one flavor. What happens if you want 3 different flavors? You end up buying those 3 flavors and you end up having a hard time buttoning your pants later in the week! It was so simple, make them small, make them delicious, make it easy for people to

How do you come up with your unique flavors?

I usually just experiment with flavor profiles I like in other types of food. I love salty and sweet together, so it makes it a lot of fun to think outside the box. I have a lot of ideas that are disasters, but I have quite a few that end up working out nicely!

Where did you learn your decorating techniques?

I learned to decorate cookies through trial and error. mostly error in the beginning. Ive never taken a class, and Ive never had any instruction. Its probably made the learning process quite a bit longer, but I have enjoyed the challenge!

The Cookie Queen 19

How often do you get large orders?

I have large orders almost every week. In December we produced and delivered over 20,000 cupcakes. It was certainly a long month, and we took a well earned break at the end! Weve never been more ready for Christmas to be over!
Photo by Ryan Goodrich

How long does it usually take you to decorate enough cookies for a large event?
Honestly, it really just depends on the order. The number of flavors, number of cupcakes, and location of the event are all factors that impact the amount of time it takes for us to execute the order. On average, we can produce anywhere from 2000-4000 cupcakes a day depending on the previously mentioned impacting factors.

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

Do you feel as though the journey was worth 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 about myself, and what I am capable of through

this process than the previous 8 years as adrug 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 people looking to start their own baking business?
I would tell them to find a commercial kitchen to work out of, to know it will be more work than they couldve ever imagined times 10, to and have a support team that runs the area of the business where your strengths dont lie.

Royal Icing
1 lb confectioners sugar 1 1/2 tablespoons meringue powder 1/2 cup water Food coloring as desired

Combine confectioners sugar and meringue powder with a hand or stand mixer on low speed. Switch to high speed and add water. Switch to medium high speed and mix for 2 minutes.

Contact Info
sarabellesbakery.com 512.814.7172

20 The Cookie Queen

Cover photo by She-n-He Photography

1 3
Credit:

Work of Art
Ali Bergeron

An Edible

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

the cookie with royal icing (a recipe can be found on page 22). A Outline piping bag with a small round tip is reccomended. Let the icing set for at least 20 minutes.

Photo by Sweetopia

Flood the the center of the cookie with more icing.

Ph
o ot

eetopia Sw by

the cookie gently to settle any bumps in the icing. Let it rest before adding any decorations to the cookie. Make sure the icing is completely dry before adding any other colors to the top.
o ot
etopia Swe by

Shake

http://www.sweetopia.net http://www.sarabellesbakery.com http://www.browneyedbaker.com

Ph

The Cookie Queen 21

Gluten-Free Chocolate Cake

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

Chocolate Cake Ingredients: 1 3/4 cups brown rice flour 3/4 cup chestnut flour 1 1/3 cups cocoa powder 1 tablespoon baking soda 1 1/2 teaspoons sea salt 1 cup EVOO or canola oil 2 cups maple syrup 2 cups water

1 350
Preheat Oven

Mix Together

Mix Together

4 6

Combine

5
Credit:

Pour into Pan

15:00

Bake 15 Minutes

http://www.ouichefnetwork.com

Visit

Fat Boy Bakery

For the best desserts in town

Visit us online at FatBoyDesserts.com or call at (512)-FAT-BOYS

Cutting gluten out of your diet doesnt mean that you have to cut desserts out too. SugarCircus bakery helps by specializing in baked goods with dietary restrictions.

n e t u l G g n i t r e s De
Photo by Ali Bergeron

Hannah Oxford
When people go gluten free they begin to eat healthier. Instead of grabbing that starchy, gluten filled option people reach for the fruits and vegetables and in return 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. So people who dont include gluten in their diets are put under many restrictions. A local Austin bakery, Sugar Circus, specializes 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.

A recent trend has swept the country: a glutenfree diet. Some people suffer from celiac disease or a gluten sensitivity in which it is recommended for them to go gluten-free, others just begin the diet because they think its a quick way to lose weight and healthier life style. Celiac disease is thought to affect one in every 133 people in the United States, according to a study done in February 2003, and although rare it can be very 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 the small intestine in Celiacs, causing their bodies to improperly absorb nutrients causing life threatening nutritional deficiencies and potentially intestinal lymphoma.

24 Deserting 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 treats 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 the baking by making custom designed and decorated cookies, cakes, and pies. Ive always had a passion for baking, Krasnoff said. 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 treats to choose from; some of the most popular flavors of these are gluten-free vegan toasted almond cupcakes and gluten-free cake balls. She also is always prepared to 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 the 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 flavors. So the customers order based on the flavor combinations. The fact that it was a gluten-free or vegan option just comes as a bonus to customers who didnt necessarily need it. A local grocery store, Whole Foods Market, specializes in healthy living. They have a large selection of gluten-free food for customers to choose from. Many of their stores have celiac support groups and meeting rooms available for public use in case the public has any questions or concerns. I am gluten-free myself. I think it helps me eat healthier by making me more conscious of what Im putting in my body. I eat more fruits and vegetables and feel happier and more energized.

Photo by Hannah Oxford

Photo by Hannah Oxford

Above: Gluten-free, vegan toasted almond cupcake from SugarCircus. Left: Gluten-free, vegan cake balls from SugarCircus.

Deserting Gluten 25

Shake It Up
Blake Hance

Milkshakes are an easy treat anyone with a blender can make. The base of all milkshakes are made by putting ice cream and milk together in a blender and mixing them until they are a viscous liquid. All flavors of milkshakes are made by taking this base and blending in other ingredients. This is a list of milkshakes made with interesting other ingredients, unusual ingredients that make for milkshakes that are as unique as they are delicious.

Banana Pudding
Banana and Nilla Wafer Garnished with Nilla Wafer Banana lovers rejoice! This milkshakes combines the cold sweetness of ice cream with the old school taste of banana pudding. The Nilla Wafers inside of it also give it a unique texture as well as a different flavor.

The Tropical
Mango and coconut Garnished with mint This milkshake is another one with an especially unusual flavor. The tropical flavors of coconut and mango make something especially different than the others. Despite this, it is just as good.

There are three flavors that are traditionally associated with milkshakes: chocolate, vanilla, and strawberry. This looks at some flavors you can use instead, some ways to shake it up with your milkshakes.

26 Shake It Up

Apple Pie
Apple cider and cinnamon Garnished with cinnamon stick The sweet aroma of apple and cinnamon wafts from this milkshake like an apple pie. This classic flavor is enhanced in the milkshake, so it is reminiscent of a homemade apple pie with a scoop of ice cream.

PB and B
Peanut butter and banana Garnished with banana A delightful combination of smooth peanut better and banana makes this a treat for any occasion. In addition, both peanut butter and bananas have nutritional value, making this milkshake slightly less unhealthy than others.

Triple Chocolate
Cocoa powder and chocolate Garnished with chocolate chips Chocolate enthusiasts wont be able to get enough of this milkshake. This drink can easily be changed for anyone by substituting some of the chocolate for dark or white chocolate, giving even more options to the milkshake maker.

The Squirrel
Coffee, chocolate and almonds Garnished with almonds Anyone looking for a milkshake to give them an energy boost or one with a nutty flavor need look no further. This caffinated treat is a wonderful blend of coffee and nutty flavor that anyone would love.

Chocolate Mint
Chocolate and mint Garnished with mint Although strange, this milkshake is quite delicious. The mint and chocolate give it a flavor that is truly unique. The mint, though strange, complements the sweetness of the chocolate.

The Candy Bar

Peanut butter and chocolate Garnished with candy bar The combination of chocolate and peanut butter give this milkshake the taste of a classic candy bar. Its like a candy bar you can drink!

Photos by Hannah Oxford

Shake It Up 27