desserted

An exclusive interview with Sara Belle

A review of Austin’s best dessert trailers

The trendiest desserts of 2013

Summer 2013

Table of Contents2

Table of Contents

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

12 Tale of Two Ice CreamsA review and comparison of two of Austin’s biggest ice cream providers. Amy’s Ice Cream and Lick go toe to toe in four differ-ent categories to see which is the 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 make the greatest cookies.

24 Deserting GlutenCatch 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.

Cover photo by Ali Bergeron

3Letter From the Editors

Letter From The EditorsDear 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.

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Sincerely,Jacob Laves Ali BergeronEditors of “Desserted”

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 you’ve read enough of that. It’s 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.

Ali

Blake

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 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?

5Who are we?

Jacob

Hannah

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 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.

6 Trendy Desserts

Desserts can be just for one. Baking something sweet to eat doesn’t 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.

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

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.

Desserts In a Cup

Macarons

Cakeballs

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7Trendy 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 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.

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 Belle’s Bakery, see page 18.

Hannah Oxford and Ali Bergeron

Mini Desserts

Cupcakes

Bakeries Mentioned

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

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Food Trailers of Austin 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.

Jacob Laves and Hannah Oxford

Gourdough’s Doughnuts

Crepes Mille

Hey Cupcake

Gourdough’s 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

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.

8 Dessert Trailer

Hey Cupcake

Gourdough’s

Crepes Mille

Gourdoughs has a simple motto on the side of their trailer: “Big. Fat. Donuts.” and it does it’s 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.

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.

9

KitchenHelpFOR THE WAY IT’S 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 it’s baked.

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:

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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

1 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.

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.

6 Pour 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.

10 Pour the mixture into an ice cream maker and follow the manufacturer’s instructions.

A Tale of Two Ice CreamsJacob Laves

Amy’s Ice Cream has been Austin’s 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 cat-

egory 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. Amy’s offers a nice variety in flavor, but nothing

too impressive. It is always dominated by classics like Mexican

Vanilla. Where Amy’s really shines is in their combination of

their “crush’ns” with their flavors. The crush’ns add a special

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

without the crush’ns is to go without half of the flavor of Amy’s.

With the list of crush’ns 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 crush’ns 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 Amy’s and Lick there are two very different

philosophies for how ice cream should taste. Amy’s takes the

approach that added toppings are an integral part of the ice

cream that adds to the overall taste. Lick’s 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.

12 Ice Cream

Photo by Ali Bergeron

Customer service also encompasses little things the stores do to

improve the general visit of the consumer.

Customer service is Amy’s speciality. As soon as you walk

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

to you and welcome you to Amy’s. 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 they’ll 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. They’ll smile and

greet you when you open the door, and they’ll take your order but

that’s about as far as they go. The ice cream server behind the

A Review of Amy’s and Lick

Above: “Ice King Ice Cream Sandwich” ice cream with cookie crush’ns

Jacob Laves

Ice Cream 13

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

their homemade waffle cone . When you leave they’ll politely say

goodbye.

Where general customer service is concerned, Lick is per-

fectly fine. Theres nothing wrong with it. Theres just nothing excep-

tional about it. Amy’s 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, profes-

sional 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

Amy’s takes that seriousness and throws it out the win-

dow. 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. Amy’s 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 Amy’s are

undefeated.

Lick takes a more clean approach to their presentation,

in stark and direct contrast to Amy’s more fun loving presenta-

tion. 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, it’s not considered local.

the rest of the design.

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

website is filled with references to where exactly in the surround-

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

Amy’s isn’t quite as vocal as Lick. They started in Austin,

and it’s where the company is centered, but they’ve spread out.

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

the time. They aren’t quite as quick to point out where their in-gredients are from, usually not

even answering. They are, how-

ever, 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. Amy’s

has grown up in Austin and is

as part of the city as the Univer-

sity 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 atmo-

sphere. Amy’s isn’t going to lose

it’s hold over Austin any time

soon, but that doesn’t mean that

new smaller companies like

Photo by Ali BergeronPhoto by Ali Bergeron

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

Lick aren’t 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.

It’s 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. Amy’s 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 there’s no going back. Whatever happens

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

spectacular ice cream.

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

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“Slice

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A homemade apple pie

The Roman Parthenon

An Egyptian pyramid

Above: Rameses II, an Egyptian Pharaoh

After conquering

Greece, the Romans

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, even-

tually cementing

the pie as a dessert

food.

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.

Today the pie is one

Americas favorite des-

serts. It is often seen on

Thanksgiving and is a

more “traditional” dessert

that is often put together

with pumpkins or pecans.

Pie History 15

Creditwww.foodtimeline.org/foodpies.htmlwhatscookingamerica.net/History/PieHistory.htm

www.time.com/time/nation/article/0,8599,1862315,00.html

Pumpkin pie, a modern day Thanksgiving staple

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A homemade apple pie

Julias Caesar, Roman Consul

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isisbossi” Plymouth Rock

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

1Cream together

2Mix in

3Chill one hour

1:00 4Preheat Oven

430o

5Roll and cut dough

0:066Cook six minutes

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 Belle’s Bakery, specializes in elaborately decorated cookies and cupcakes.

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

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. I’ve never taken a class, and I’ve never had any instruction. It’s probably made the learning process quite a bit longer, but I have enjoyed the challenge!

19The Cookie Queen

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 Belle’s Bakery. I had a pretty big learning curve to overcome, and I was still working full time as a pharmaceutical sales rep, but I didn’t 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 Belle’s full time.

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 weren’t 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 don’t 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

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Orange dreamsicle, pink lemonade and cherry limeade cupcakes that were made for an article in Austin Fusion Magazine.

These Halloween black bird cookies were inspired by Alfred Hitchcock’s “The Birds.”

Royal Icing

The Cookie Queen20

1 lb confectioner’s sugar1 1/2 tablespoons meringue powder1/2 cup waterFood coloring as desired

Combine confectioner’s 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.

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! We’ve never been more ready for Christmas to be over!

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.

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 could’ve ever imagined times 10, to and have a support team that runs the area of the business where your strengths don’t lie.

Contact Info

sarabellesbakery.com512.814.7172

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

Cover photo by She-n-He Photography

21The Cookie Queen

An Edible

Work of Art

1Outline

2Flood

3Shake

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

the the center of the cookie with more icing.

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.

Credit:http://www.sweetopia.nethttp://www.sarabellesbakery.comhttp://www.browneyedbaker.com

Ali Bergeron

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

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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

Visit

Fat Boy BakeryFor the best

desserts in town

Visit us online at FatBoyDesserts.com

or call at (512)-FAT-BOYS

A recent trend has swept the country: a gluten-free 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 it’s 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.

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 don’t 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.

24 Deserting Gluten

Deserting Gluten

Hannah Oxford

Cutting gluten out of your diet doesn’t mean that you have to cut desserts

out too. SugarCircus bakery helps by specializing in baked goods with

dietary restrictions.

Photo by Ali Bergeron

25Deserting Gluten

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. “I’ve 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 didn’t 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 I’m putting in my body. I eat more fruits and vegetables and feel happier and more energized.”

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

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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 milk-shakes.

Shake It Up

Banana Pudding

Banana and Nilla WaferGarnished with Nilla WaferBanana lovers rejoice! This milk-shakes combines the cold sweet-ness 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.

Milkshakes are an easy treat anyone with a blender can make. The base of all milk-shakes 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 in-gredients, unusual ingredients that make for milkshakes that are as unique as they are delicious.

The Tropical

Mango and coconutGarnished with mintThis milkshake is another one with an especially unusual flavor. The tropical flavors of coconut and mango make something es-pecially different than the others. Despite this, it is just as good.

Shake It Up26

Blake Hance

The Candy Bar

Peanut butter and choco-lateGarnished with candy barThe combination of chocolate and peanut butter give this milk-shake the taste of a classic candy bar. It’s like a candy bar you can drink!

Apple Pie

Apple cider and cinnamonGarnished with cinnamon stickThe sweet aroma of apple and cinnamon wafts from this milk-shake 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.

Chocolate Mint

Chocolate and mintGarnished with mintAlthough strange, this milkshake is quite delicious. The mint and chocolate give it a flavor that is truly unique. The mint, though strange, complements the sweet-ness of the chocolate.

Triple Chocolate

Cocoa powder and choco-lateGarnished with chocolate chipsChocolate enthusiasts won’t be able to get enough of this milk-shake. This drink can easily be changed for anyone by substitut-ing some of the chocolate for dark or white chocolate, giving even more options to the milkshake maker.

PB and B

Peanut butter and bananaGarnished with bananaA delightful combination of smooth peanut better and banana makes this a treat for any occa-sion. In addition, both peanut butter and bananas have nutri-tional value, making this milk-shake slightly less unhealthy than others.

The Squirrel

Coffee, chocolate and al-mondsGarnished with almondsAnyone 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.

27Shake It UpPhotos by Hannah Oxford