Baked Magazine

baked. the ultimate food high

EDITOR IN CHIEF TERESA SABGA BETH FRITZINGER JILLIAN THAW PHOTOGRAPHY DIRECTOR ERICA BERNSTEIN CREATIVE DIRECTOR

MANAGING DIRECTOR

COPY EDITOR FOOD EDITORS ADVERTISING DIRECTOR PUBLIC RELATIONS DIRECTOR SOCIAL MEDIA DIRECTOR WEB EDITOR BUSINESS DIRECTOR SENIOR EDITORS

ASSISTANT EDITORS

WRITERS

DESIGNERS

PHOTOGRAPHERS

ARTISITS PUBLIC RELATIONS AND SOCIAL MEDIA TEAM

ADVERTISING TEAM

BLOGGERS

ENSLEY RIVERS AARON MACKEY, KATE BERNHARDT ALEXANDER ROMEO JOSEPHINE ALI NÓRA HORVÁTH CATHERINE ZYMARIS ARIEL TAVAKOLI EVE MULLER, ZANE WARMAN, FRIEDA PROJANSKY, KATHARINE LOFBLAD MEAGAN SOLANO, AUDREY MORGAN, AMY HAHN, MADISON CARTER CAMILA KAUNE, MADISON CARTER, KAYLA ISSACS, KELSEY CHIPMAN, SIDDRA SHAH, KIMBERLEE BOCHEK, ZANE WARMAN, AMY HAHN, KATHARINE LOFBLAD, JULIE MCCULLOUGH, AUDREY MORGAN, MICHAELA QUIGLEY EMILY STETZER, MARIAM TAYLOR, JANE DEPGEN, KELSEY OHIRA TARA BOTWINICK, SHIRA STOLL, KRISTEN PARKER, NATALIE MONTESANO, GENEVIEVE PILCH LISE SUKHU, ANNA ELLIS TORI MORINI, HEIDI SMOLEVITZ, ALEXANDRA PURDY, KELSEY CHIPMAN, EMILY KEY, MEGAN HEACOCK, AFRIKA RAMESES-ANNUNM WILL SHEPARD, JENNA BORDY, KATRINA CARABOOLAD, ELIZABETH KAHN ROSE ASCHEBROCK, BREANNA BACHINI, ZANE WARMAN, NICOLE GRIFFIN

letter from the editor.

A

t the start of the semester, you probably asked yourself ‘didn’t we have a food magazine on campus?’ or ‘where’s Baked?!’ Well, I saved the day, and we’re back. And we’re sassier than ever.

The smell of warm apples and cinnamon fill the air, and no one’s complaining. Instead, we’re busy stuffing our faces with pie, whether it’s filled with apples, sweet potatoes or pumpkin.

There’s something about these flavors that remind us of home. We can all use that source of comfort once the temperature drops, but there are also other ways to get cozy.

After all, it’s my favorite time of the year: weather for no clothes and 20 toes. If you don’t have a cuddlebuddy, it’s probably because you gave up on love, no? We solved this by mastering the cheap date: just appetizers and desserts. It’s the best way to keep the love alive because the guy can pick up the check. Knowing that it’ll work, we also included a list of aphrodisiacs that’ll help you spice things up in the bedroom, and our list of homemade hot chocolates will help heat it up a little more.

If you want to hear more from me, follow me on Twitter (@teresamarias). bakedmagazine@gmail.com bakedmagazine.com

Enjoy the food high.

@BakedMagazine @bakedmagazine facebook.com/bakedmagazine

PHOTO: Teresa Sabga

table of contents.

DISCOVER Less Is More Who needs an entree anyway?

We’re broke college students.

What Lies In Pumpkin Spice Find out what’s really in those pumpkin spice lattes you love so much.

Food Lover’s Bucket List What have you accomplished on Baked’s Foodie Bucket List? Go check it out!

Back to Basics: Rice You’re in college now. You should learn to make rice the proper way.

EAT Wonderous and Thunderous Founder and owner of Thundercakes tells all about life and baking.

A Slice of Syracuse There’s more than just Marshall Street, ya know.

Get out and try some pizza that doesn’t come from Varsity!

The New Movement Join us as we explore the Central New York Regional Market.

1 Ingredient, 3 Resturants

Baked explores the best of what Syracuse has to offer when it comes to sweet potatoes.

Mix it Up When those late night muchies hit it seems like anything is edible. Check out these tasty combinations.

Kate’s Korner Student cook, Kate Bernhardt, spills about her baking and life at Syracuse.

Sweet Endings Spice up your food and your night with these aphrodisiac foods.

DRINK I Don’t Speak Starbucks No more excuses!

Coconut Water Bad hangover on Sunday and your parents are on their way?

Heat it Up Do a little something different with your hot chocolate this holiday.

discover.

Less Is

More

How appetizers and desserts can save our idea of love WORDS: Madison Carter PHOTO: Erica Bernstein

I

n every girl’s mind, the idea exists that one day a boy will ask her out on a date, pick her up in his car, and grab the check for dinner at a five star restaurant before dropping her home with a chaste – or not so chaste – kiss goodnight.

In reality this is what happens: Girl convinces Guy he wants to go out with her.

Guy suggests watching a movie at home. Girl insists on dinner and a movie out. Guy has no car, so Girl drives. Guy points to McDonald’s, but Girl keeps driving. Finally, they get to a restaurant (two star), and Girl realizes two things: one, Guy has no money nor any intentions to pay for her steak; and two, Girl can’t be seen eating a rib-eye steak like a barbarian. So, Girl and Guy leave restaurant after splitting the check. No movie. Girl drives home and expects a kiss. Guy cops a feel, and then Girl leaves disappointed and heartbroken.

But, there is no need to give up on love. Instead, society needs to amend its idea of what a date should include – especially for the young and broke. The future of dating and eating out rests in two sections of the menu: appetizers and desserts.

There are many benefits to eating only two courses on a date. The first is money. At a popular restaurant, such as Pastabilities, you can grab an appetizer for eight dollars average, as opposed to a dinner special for an average

of twenty-five dollars. Even at the highest rated restaurants in Syracuse, like Gentile’s Restaurant, the average price for an appetizer is ten dollars while the entrees run around thirty dollars. Ordering an appetizer each cuts the total bill by two-thirds. Also, desserts run from between six to eight dollars on average.

Therefore, a bill at one of the fanciest restaurants in the area can quickly go from sixty dollars or more for a full meal for two – before tip – to less than thirty dollars for two appetizers and two desserts.

The prices clearly reflect the benefits of this style of eating, but it also means no more salads for the girl ¬(thank God!).

An entrée salad always costs more than an appetizer, and there is a risk of getting lettuce stuck in between your teeth.

Typically, what happens on dates is small talk over some drinks and the pre-meal bread, then comes the entrée – this is where the date will either soar or dive. You have to talk about all of the dangerous, deep subjects: politics, religion, the future and past. The entrée is the set up, and whether or not you make it to dessert is the telling tale.

The appetizers-and-desserts method takes some pressure out of dating. The only person it hurts is the pissed waiter when he doesn’t receive a higher tip off of your bill.

However, Girl will still have to drive, and Guy will still cop a

WHAT LIES IN

PUMPKIN SPICE HAVE YOU EVER THOUGHT ABOUT WHAT’S IN ALL THOSE “PUMPKIN” TREATS YOU DEVOUR EACH FALL? NEITHER HAD WE. WORDS: Frieda Projansky ART: Lise Sukhu

D

escribe the taste of pumkin. Just try. I took a sip of a Starbucks’ pumpkin spice latte and called a friend. “Did you ever realize that every flavor we claim to be ‘pumpkin’ is really just the flavors we associate it with? We only identify the spices. It has nothing to do with pumpkin itself.”

My friend, of course, argued that he could taste pumpkin. So, what does it taste like then?

He described pumpkin to be “slightly sweet and nutty.” I argued that he was actually just describing nutmeg and cinnamon. If you have ever simply baked pumpkin and tasted it, the texture stands out the most. It has a lot of similarities with acorn squash.

Coincidentally, a few days after my own realization, Red Eye, an offshoot paper of the Chicago Tribune, shared an article that expose the truth about Starbucks’ pumpkin spice lattes: they contain no amount of pumpkin.

I was justified! Don’t get me wrong, I still eat seasonal pumpkin products, and tweet about them, but I do feel a little deceived. #pumpkinspicelies.

My life has been more coincidental. Before I read that article, I tried Dunkin’ Donut’s new pumpkin pie doughnut, which is very similar to the vanilla kreme doughnut, except the cream filling is pumpkin flavored. It contains 2 percent of pumpkin and the rest of the filling is made up of the associated spices. It is incredible. I took a picture of my doughnut as I ate it on the quad – I had to send it to my friends who do not live near a Dunkin’ Donuts. They were very jealous, and I am tempted to mail them some – It’s that good!

Even though I am now aware that many of my favorite seasonal eats and drinks are not

authentically pumpkin-filled, I cannot take any oath in avoiding them. But using pumpkin puree is not that difficult, so you may be interested in making an authentic pumpkin latte that is not merely spices. To do so, you can add canned pumpkin to sugar syrup when preparing the mixture in a saucepan, and whisk away.

Pumpkin puree makes a drink more dense and comforting, which is suiting for the fall season.

Small, indie cafes follow this process, so why not do it yourself?

Just promise me that when Halloween swings by next year, you will taste a chunk of that pumpkin you are carving. Do not only eat it, but also describe it.

discover.

FOOD LOVERS

Don’t graduate without completin

WORDS: Teresa Sabg Conquer Mother’s Cupboard Fish Fry’s six-pound frittata challenge and have your beautiful face plastered on the wall of fame (P.S. you’ll get a t-shirt too!). If you don’t want to leave with a food baby, devour the foot-long banana chocolate chip pancake.

Have a bawl at Riley’s for the annual Testicle Festival. They serve free deep-fried testicles from buffalo, steer, boar, ram and goat. Are you ballsy enough to try this one?

After a long night of drinking, the baked mac & cheese at Chuck’s Cafe will surely fulfill your late-night munchies. Don’t forget to carry your Sharpie and leave your name somewhere on the wall (it’s a Syracuse tradition).

Pastabilities is highly overrated, but if you haven’t eaten the hot tomato oil and stretch bread then you are missing out.

Experience a foodgasm: some may scream for their ice cream, but

A La Mode Café & Catering’s sandwiches are the true climax.

Ichi, Ni, Sa! SAKE! SAKE! SAKE! BOMB! Have a blast knocking back the sake bombs at

Tokyo Seoul.

Discover People’s Place coffee stop, beneath Hendricks Chapel, and get a cup for a buck! Tip: If you’re into mocha, try the Austin Powers special.

What’s better than a fifty-fifty shot at free beer, all night long? At Faegan’s Café & Pub’s Flip Night, hope that luck is on your side and you will win a free drink. If not, you will pay – literally. Also, complete Feagan’s Beer Tour and have your name engraved on a plaque.

Strong Hearts Cafe’s milkshakes can surely bring all the boys to the yard, and damn right they’re better than Cosmos’. You know you want it.

S’ BUCKET LIST

ng BAKED’s Ultimate Grub Guide

ga

ART: Anna Ellis You might imagine that you’re walking on cobblestoned streets in Rome while you’re stuffing your face with gelato at Crepe & Gelato Boulevard. The ingredients are imported straight from Italy – and it’s evident. Their desserts are incomparable to any other sweet treat in ‘Cuse.

Getting drunk in an old Methodist church? – How unorthodox and rebellious! Eat your way through a historic experience at The Mission Restaurant. Make sure to drink margaritas or share a pitcher of sangria with your friends.

Empire Brewing Company’s burgers do not disappoint. The perfect dinner consists of the Tumbleweed Burger, a side of sweet potato fries and a craft beer for smooth swallows.

Curry can be a scary thing, but the lunch buffet at Samrat is well worth the trip to the bathroom!

Indian Restaurant

If Guy Fieri of Diners, Drive-Ins and Dives travelled across America to taste the food at Byblos Mediterranean Cafe, then you should probably make the trip too.

The Falafel Wrap is to die for.

One bite of a hotdog at Heid’s of Liverpool can prove that heaven is, in fact, a place on earth, and let’s not get started on the chilli cheese fries.

The buttermilk waffle topped with moose tracks ice cream at Funk n’ Waffles is a fan favorite. This orgasmic peanut butter cup and fudge combination will make you jizz in your pants.

Being so close to the Finger Lakes, you owe it to yourself to visit the Cayuga Wine Trail. Try different wines, maybe buy a bottle, and learn about the history of

the winery. But don’t drink and drive!

The waiters at Dinosaur Bar-B-Que may seem intimidating, but that’s because they envy the customers who get to eat deviled eggs and mac & cheese. And, when you’re stuffing your face with the “Big Ass Pork Plate”, who wouldn’t be jealous?

discover.

Back to Basics: Rice Simple steps to a simple meal WORDS: Camilla Kaune ART: Anna Ellis

Cooking is definitely not my forte – and I would imagine it’s not yours either. As college students, we need quick and easy recipes, and now we have one! Rice can be used as a side or a great base for stir-fry or burritos.

Unfortunately there’s a thin line between a bowl of rice and a bowl of white mush, but if you follow the process below, there should be no white mush in your future.

To get started, you need a microwave, a large bowl, and a stirring spoon.

STEP 1 Rinse the rice with water to get rid or any excess dirt or dust.

STEP 2 Pour 3 cups of water and 1½ cups of rice into a large bowl. This should make roughly three cups of cooked rice. The ratio of 2 cups of water to 1 cup of rice is usually used during this process. Adding the perfect amount of water is the key to microwaving rice. Too much water, and your rice will be mushy. Not enough, and your rice will be chewy.

STEP 3 Place a lid on top of the bowl so steam is able to escape. Microwave for 10 minutes. After microwaving, let the rice sit in the bowl for a minute or two. Then stir the rice, and serve.

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Wondrous & Thunderous Founder and owner of “ThunderCakes” gives the scoop on her passion for food, love, and life.

WORDS: Julie McCullough PHOTOS: Rebecca Stewart

Y

ou can’t miss Courtnee Futch in a crowded room. Her hair is as big as her personality, she glows as a smile forms across her face, and her eyes gleam when she talks about ThunderCakes.

Futch is not your typical Syracuse University junior.

Over the past three years she has single-handedly created her own business, ThunderCakes. But like one of her layered cakes, there is more to Futch than meets the eye. One may wonder exactly what it took for this 19-year-old culinary badass to accomplish so much. The answer lies within the ThunderCakes motto, “With Love. And Butter.”

From a young age, Futch was always surrounded by quality food.

Her mother, in addition to her primary job, ran a side-business called “T’s Tasty Treats.” Following in her mother’s footsteps, Futch picked up her first cookbook at 8 years old.

“I was terrible when I first started learning to bake. It wasn’t until I was about ten that I learned things should be delicious when they come out of the oven,” says Futch. Ever since that

realization, it has been her full intent to “bake the world by storm.”

In high school, Futch was the Vice President of her school’s Family Career and Community Leaders of America, a national career and technical student organization that aims to promote personal growth and leadership development through family and consumer sciences education. It was at this time when her entrepreneurship started to foster. Every week, on “Fudgy Friday,” Futch sold fresh batches of homemade cupcakes to her classmates for two dollars apiece.

During her freshman year at Syracuse University, she was known as “the mom” on the floor – always certain to bring extra snacks when she and her friends went out. But she did not intend to continue selling her baked goods until she realized she only had six dollars in her bank account.

“This business found me,” says Futch, “I’ve always been too proud. I never wanted to ask my parents for help.”

“ I’m most concerned about putting a smile on peoples’ faces.”

Instead, she took matters into her own hands. She whipped up some chocolate-bacon Rice Krispies treats in her microwave and headed to the Brewster and Boland lobby. They sold out in under an hour, and with that, ThunderCakes was born.

“Freshman year, all my friends used to call me ‘Thunder.’ I think this was for two reasons: my thighs and my personality,” says Futch.

ThunderCakes was actually the only name she ever considered for the business.

Now, Futch sells homemade cakes, cookies, cupcakes and breads to people all over the area.

Instead of using a microwave, she bakes at a commercial kitchen in Syracuse. She also has a staff of 35 students, who manage the sales and marketing teams, and has recently started training 13 interns to help her run the business.

However, every step of the process has been not a piece of cake for Futch. Balancing schoolwork with business has been difficult. Time management is something she’s forced herself to master.

“If I want to have free time, I need to schedule it in,” she explains. Most of her time is spent on ThunderCakes – she has started referring to her employees and her customers as family.

Like Futch’s lifestyle, every dessert on the menu is “wondrous and thunderous.” From sweet potato cupcakes with toasted marshmallow topping to bacon white chocolate caramel brownies, she has absolutely no fear when it comes to creating new foods. Whenever she makes new recipes, Futch asks herself, “How far can I push this before it tastes bad?”

But one can still find classic, staple items on the ThunderCakes menu. If

a customer wants something that she doesn’t typically sell, she is always happy to make it upon request.

“All I care about is my customer,” she says, “the money will work itself out. I’m most concerned about putting a smile on peoples’ faces.”

That’s what ThunderCakes is all about: food and love. Futch handmakes every dessert from scratch, using many recipes passed down from her grandmother. From cinnamon rolls to wedding cakes, every order is baked with love and butter. Futch’s promise is certainly something special, and if she continues with the same success she’s been having, she might just be able to spread her love and butter all over the country.

Futch has big plans for the future.

She’d like to begin shipping orders throughout the northeast, and eventually wants to take the business to Marshall Street to give back to the Syracuse community that has allowed her company to thrive.

“I’m determined to make this world a better place,” she says, “even if it means just making peoples’ hips a little bit wider.”

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A Slice of Syracuse Four Pizza Options Beyond Marshall WORDS: Audrey Morgan PHOTO: Tara Botwinick

Who doesn’t love pizza? It’s entrenched in our society as a staple of latenight study sessions, drunk eating, and the classic pizza party. Not liking pizza is basically akin to hating chocolate chip cookies or puppies. It’s cheap yet satisfying, and straightforward yet complex with its combination of multiple flavors and textures. Pizza is also a people’s food capable of gourmet standards. While the greasy, cardboard-crust variety will probably suffice for any of the aforementioned scenarios, a truly good slice is not hard to come by in Syracuse. Below are some pizzerias that warrant an excursion off Marshall Street.

Nick’s Tomato Pie

Pavone’s Pizza and Eatery

Tucked among establishments with more prominent display signs, Nick’s next-door bar keeps business afloat into the wee hours of the morning.

This Armory Square favorite is easy to pass by, but impossible to pass up. Its slice of barbecue chicken pizza is like a deliciously updated version of Chicken McNuggets, dipped in barbecue sauce, tossed on some dough. Another slice has fresh ricotta paired with peppers and broccoli that provides a contrast to all this decadence. A thin crust pizza has the ideal balance of crispiness and doughiness, courtesy of a wood-fired oven that bakes perfectly singed pies, is served until 3 a.m. on weekends.

Pizza is served on plastic trays – cafeteriastyle – with fast-paced, friendly service.

Pavone’s is the kind of blue-collar joint that elicits unabashed joy from the all-American eater. The pies here are thin-crusted, and the cheese variety differs from your run-ofthe-mill cheese pizza. You can actually taste the chunks of tomato in the slightly sweet, herb-flecked sauce beneath a layer of mozzarella. Equally delicious is a white slice layered with broccoli that is mouthwatering, cheesy and garlicky, but not greasy. Not in the mood for pizza? Pavone’s specializes in other Italian-American foods, including various pasta dishes and buttery garlic knots that the regulars clamor the moment they leave the oven.

Location: 109 Walton St., Syracuse Price per cheese slice: $2.25

Location: 349 S. Warren St., Syracuse Price per cheese slice: $1.95

DiLauro’s Bakery & Pizza

NY Gianni’s Bronx Style Pizza

Regulars stop for their daily bread at this hole-in-the-wall, but Di Lauro’s also serves calzones and, of course, pizza.

This is no sit-down restaurant—grab a slice of the cheese pizza and go. There are typically no more than four slices to go, but the timelessness of the bakery, its display cases stocked with Italian loaves and the stacks of pizza boxes behind the counter make up for the traditional restaurant setting it lacks.

Despite its reference to the New York City borough, Gianni’s is a direct passport to Italy, from the Italian banter behind the counter to the charming eagerness of the owner. The pizza is bound to satisfy the cravings of the most discerning NYC transplant. The thin crust, slightly blistered yet softened under the weight of thinly spread tomato sauce, is the key to its authenticity sure to please New Yorkers and non-New Yorkers alike.

Location: 502 E. Division St., Syracuse Price per cheese slice: $1.90

Location: 1428 Burnet Ave., Syracuse Price per cheese slice: $2.11

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The New Movement: Buy Local. Buy Fresh.

PHOTOS: Natalie Montesano

Wegmans and Tops may display produce from the local farms, but the experience of shopping at these megastores can’t match up to the atmosphere at the Central New York Regional Market.

The market offers fresh, organic, local produce from farms in Central New York. More than 400 vending stalls sell meats, seafood, honeys, jams, vegetables, dairy and specialty garlics and potatoes can be found throughout the market’s four pavilions.

The CNY Regional Market has served the community for 75 years.

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One Ingredient, Three Restaurants Where to go for a sweet potato fix WORDS: Joy A. Muchtar PHOTOS: Erica Bernstein & Shira Stoll

Sweet potato plays a main role of many unique dishes in restaurants around Syracuse.

Sweet Potato Fries with Maple Butter

Restaurant: Bull and Bear Pub The menu at Bull and Bear Pub is similar to that of any other burger joint, except for one unique dish. Most American restaurants sell sweet potato fries, but maple butter dips are a rare find. It’s a hipper version of dipping normal French fries in ketchup. The potatoes are deepfried to perfection and are served with a small serving of maple butter, a sugary twist to a common cream butter dip. The crunchy fries go surprisingly well with the lightness of the dip, always ending the meal on a sweet note.

Location: 125 E. Water St., Syracuse Price: $4.99

Sweet Potato Pecan Pie

Restaurant: Dinosaur BarB-Que Dinosaur Barbeque is no stranger to hordes of hungry patrons. Stuffed after devouring a platter of their famous pork ribs? Fear not, there is a traditional sweet potato pie with honey-glazed pecans scattered on top to end the perfect meal. The rich, earthy flavor of the pecans compliments the biscuit crust, and its crunchiness battles out the sounds of the crowded restaurant. The moist sweet potato filling leaves you smiling as you reach for another bite.

Location: 246 W. Willow St., Syracuse Price: $5.00

Sweet Potato Roll

Restaurant: Oishi Sushi At Oishi Sushi, there is one gem on the menu that is commonly overlooked or ignored. The sweet potato roll is not your typical sushi roll filled with fish. Its delicious taste sparks from the combination of the sweet potato combined with the crunchy fried tempura flakes. Eating a sweet potato roll is like a hot and cold game: the cold touch of the rice compliments the heat contained in the center of the roll. This dish is Marshall Street must!

Location: 713 Crouse Ave., Syracuse Price: $3.75

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Kate’s Korner

A day in the life of a kitchen goddess WORDS: Kelsey Chipman PHOTOS: Teresa Sabga

Homemade Cinnamon Sugar Pop-Tarts ingredients

preparations

½ cup sliced almonds 1 ½ cup confectioners’ sugar 2 tablespoon cinnamon ½ cup brown sugar 3 tablespoons water 2 boxes frozen puff pastry 1 medium egg

1. Heat the oven to 350 f. thaw puff pastry to room temperature. 2. Use a food processor to coarsely chop almonds. Add confectioners’ sugar, brown sugar, cinnamon and water. pulse until well combined. 3. Roll out 4 sheets of puff pastry until each are about 6” x 10”, then cut into quarters. Spread 1-2 tablespoons of cinnamon-almond mixture in the middle of half of the puff pastry rectangles. Cover these with the remaining puff pastry rectangles. 4. Using the tines of a fork, crimp the edges together. brush the tops of the pop-tarts with the egg wash.

Chill pastries for 30 minutes. 5. Bake pastries for about 20 minutes or until tops are golden, making sure to rotate halfway through. let cool completely on wire racks. 6. For the glaze, in a bowl, whisk together ¾ cup confectioners’ sugar, ¼ teaspoon cinnamon and 5 teaspoons water. With a knife, spread glaze over the tops of the pop-tarts.

W

hile many college students see cooking and baking as a hassle to their stressful day, first year student Kate Bernhardt enjoys spending most of her time in a kitchen.

Her passion began at a young age when her mother bought her a children’s cookbook.

“Ever since then, I’ve been hooked,” says Bernhardt, “There is something so rewarding about creating something delicious and sharing it with other people.”

Now, she makes dinner and desserts for family gatherings, holidays, and birthdays.

Bernhardt is not your typical baker – her creations are exotic. “I am not a baker who makes traditional chocolate chip cookies,” says Bernhardt.

“I make strawberry margarita cupcakes with tequila lime buttercream frosting.” She creates her recipes based on a flavor or ingredient that someone has in mind.

Her baked goods may seem impossible for a typical student to perfect, but she believes it’s simple once the recipe’s directions are followed.

Apple Cider Cinnamon Waffles w/ Apple Compote ingredients

1 tsp. baking powder ½ tsp. baking soda 1 tsp. sugar 1 tsp. cinnamon ½ tsp. nutmeg 1 cup all-purpose flour A pinch of salt 1 medium egg 1 cup apple cider (for apple compote) 2 honeycrisp apples 2 tbsp. fresh lemon juice 1 cup brown sugar 1 tsp. nutmeg ¼ tsp. cinnamon A pinch of salt

preparations

1. Preheat the waffle iron and spray with cooking spray. 2.

Whisk dry ingredients together. Add egg and apple cider.

3. Pour into waffle iron, and bake until waffle is thoroughly cooked. Set aside, and begin making the apple compote. 4. Set your stove to medium-high heat. Combine all ingredients in a saucepot. 5. Simmer until juices are thick and apples are softened (it usually takes 15 minutes).

Pumpkin Spiced Latte Cupcakes w/ Cinnamon Cream Cheese Frosting ingredients

2 tsp. baking soda 2 tsp. baking powder 1 tsp. cinnamon 1/8 tsp. nutmeg 1/8 tsp. ground cloves a pinch of salt 3 tbsp. espresso powder

2 2/3 cups all-purpose flour 1 15 oz. can pumpkin puree 1 cup sugar 1 cup brown sugar ½ cup vegetable oil ½ cup buttermilk 4 large eggs ½ cup espresso, for brushing

2 8-ounce packages light cream cheese (room temperature) 1 stick butter (room temperature) 8 cups confectioners’ sugar 1 tbsp. vanilla extract 2 tsp. cinnamon

preparations

1. Heat the oven to 350 F. Line cupcake pans with paper liners and spray with non-stick cooking spray. 2. In a bowl, combine baking soda, baking powder, cinnamon, nutmeg, cloves, salt, espresso powder and flour. Set aside. 3. In an electric mixer, combine the pumpkin, sugar, brown sugar, oil and buttermilk. Add the eggs one at a time. With the wet ingredients on low speed, add the dry ingredients in three batches, mixing until just combined. 4. Fill the cupcake lines three-quarters full. Bake for 20 minutes until a toothpick inserted in the middle comes out clean. 5. Transfer to wire racks and let cool for 5 minutes. 6. While the cupcakes are still warm, brush them times with espresso.

Let cool completely. 7. For the frosting, in a bowl, combine cream cheese and butter until smooth. Add vanilla and cinnamon. Gradually add in confectioners’ sugar (one cup at a time) until well combined. 8. Frost cupcakes.

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Sweet Endings Seven sexy foods to spice up the night WORDS: Kayla Isaacs PHOTO: Erica Bernstein

If there are two things that college-goers cannot seem to get enough of, it is food and sex. The temptation for both is everywhere in sight. Eating aphrodisiacs, foods that stimulate sexual desire, allow one to seamlessly combine the two. If you’ve finally met that special someone, go out to eat or cook a meal that includes some of these cuisines that are sure to put you, and your date, in the mood.

Oysters These slippery muscles are one of the most renowned aphrodisiacs. They are filled with zinc that boost and stimulate your body, and produce sex hormones. If you are willing to plan an elaborate date night, pick up some fresh oysters from Wegmans and get the show on the road.

Asparagus Your oysters could use a side, no? These suggestively shaped veggies will get you ready for a big night by resting on your plate, and will even have you feeling sexy before consumption. But once eaten, the vitamins and nutrients in asparagus will not only make you look better over time, but will also make you feel better on the night of. Certain chemicals in these healthy sides could result in smelly urination, but fear not, the end result will be worth it. For an extra boost, cook your asparagus with arugula.

Chocolate When dessert rolls around, there is no question that chocolate should be involved. It releases “feel-good” endorphins – perfect for the task at hand.

You instantly feel more connected and relaxed around your date, which will steer you in the right direction. Here’s your chance to finally consume the one tasty treat that nearly everyone loves – guilt free… so go for it, and you might get more than a satisfied stomach.

Hot Chili Peppers For all you spice-lovers, this one’s for you. With so many ways to combine hot chili peppers in your meal, eating these spices can easily kick your body into sex-drive. They make your body sweat, and get your blood flowing and your heart pumping. Known as a symbol of love, adding just a sprinkle to any spread will fire up your night.

Honey This natural energy booster, whose name stems from the term “honeymoon,” was historically given to newlyweds as a gift. Now, it is an easy topping to add to any dish and increases your sexual desire. The look and feel of honey alone is attractive, and with the spark and stamina it gives off, it becomes a perfect add-on for you and your date to consume.

Figs This fruit has many historical references of being sexy and scandalous. It was considered more valuable than gold in Greek and Roman history, and today draws people in with its color, shape, and texture. Perhaps it’s more of a psychological aphrodisiac that will lift your mood. There are so many options for incorporating figs—also good for the body—into a meal, like adding them on top of a sandwich or pizza, or using them to flavor sauce.

Coffee A college favorite – this one is calling out to the masses. Students thrive off of coffee, and the caffeine will give you enough energy to have a night of fun. Due to its ability to stimulate the body, coffee can be considered an aphrodisiac and is one of the easiest things to get your hands on. Brew it yourself or wait out the line at Starbucks; either way, get some caffeine flowing in your system before your night begins, so you won’t know when the end will come.

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I Don’t Speak Starbucks The breakdown of your cup WORDS: Zane Warman ART: Beth Fritzinger

“I’m a coffee addict.”

Addiction is a serious issue for many parts of the world – NOT AMERICA. If we drink a cup of Columbia’s finest, we think that we’re addicted to it. Fun fact though: according to the World Resources Institute, statistically, we’re 26th in global coffee consumption. We’re behind much of Eastern Europe, virtually every Nordic country, and Kosovo (which is a place, apparently).

We really do have an unbridled passion for the cup. We wait in the freezing cold for a new flavor. We avoid any type of human communication until we’ve had “our morning Joe”. We call it by a first name, personifying it as if it’s some kind of caffeinated best friend. We wake up, turn on our Keurig, and then go back to sleep – effectively having our coffee-wake-up before we do. We are dysfunctionally dependent on it at all times.

Our love for coffee is almost exclusively carnal. Most of us don’t even know our coffee’s background, preparation, astrological sign, etc. We just put it in our mouths without thinking about what it really is. Listen up, coffee whores! Get your shit together and know how to order your drink correctly. If you’re going to do the deed, you might as well do it right. What type of drink we order says a lot about us, so we might as well learn to express ourselves through our grinds. Speak the language of coffee.

Then you say: why learn the lingo? I mean, just give me coffee.

1) Stupid American! Not everything good comes easy; sometimes, the rumored ‘perfect cup’ only takes learning a few Italian words. The important thing to keep in mind is that, however self-assumed it may seem, coffee is a culture, transcending multiple nationalities. It’s an important universal language to speak if you need some coffee to get through another goddamn 8 a.m. class with Professor Fuckface. Think of it like any foreign/ethnic restaurant: when ordering, know what the words mean, and more or less how to say them without sounding like a gringo.

2) In this fast-paced world of speed dating, “tweetering” and those high-tech fax machines, everyone wants everything on demand. Knowing the verbage is not only suave, but it’s also economically practical when you’re in a long line of tired, angry strangers.

Simple Lingo for Simple Minds: Short: Small, 8 ounces. If you couldn’t figure that out, you need something more than coffee – you need Jesus.

Tall: Medium, 12 ounces. Tall is the smallest size served at most places. Stop bitching about how the name for ‘small’ is ‘tall’, and ‘oh my god they’re like, oxymorons or something’ – get over it.

Grande: Large, 16 ounces. Insert childish chuckle. No, wait!

Take that snicker back!

You’re better than that!

What do you think this is, Dunkin’ Donuts?

Venti: “That essay is due when?!” size, 20 ounces. Helpful hint: “venti” means “20” in Italian.

Get Your Drink On: Espresso: hot water pressured through finely ground coffee beans.

It’s the base of every drink I’m discussing. If you don’t understand what this is, who are you? Seriously, this is a coffee article – you’re a lost cause.

Latte: espresso and steamed milk. This is the base for several other coffee beverages when you add different syrups and vary the milk, including the mocha and white mocha. If you learn nothing else, know that this is a pretty safe bet for the willingly ignorant.

Americano: espresso and hot water. This is a diluted version of espresso coffee, and the most likely to be found (surprise!) in most American restaurants. Ever woken up with Folgers in your cup? It’s the same thing.

Espresso Con Panna: espresso with whipped cream. “Con panna” means “with cream” in Italian. Noticing a pattern, are we?

Espresso Macchiato: espresso topped with a small amount of foamed milk. Macchiato means “marked” in Italian. As in, marked by foamed milk, not smothered like it’s done at Pages Café!

Cappuccino: from bottom to top: one-third espresso, one-third steamed milk, and one-third foamed milk. Powdered cinnamon or cocoa can be sprinkled on the top as a garnish. Add love for extra flavor.

Café Au Lait/Caffé Misto: brewed coffee with steamed milk. If you’re dealing with that dumb dummy dumbkins at Pages Café who doesn’t understand basic coffee lingo, just ask for coffee with cream. No I’m not upset, you’re the one that keeps bringing it up.

Frappuccino: iced coffee, cream, whipped cream, and all the other things that make preppy girls squeal with happiness. It’s the Imagine Dragons of coffee drinks. Yeah, they’re still all right, but they’re everywhere and other drinks do it better and are more deserving of our attention.

Mocha: espresso and steamed milk with added chocolate syrup, served with spritz of whipped cream on top.

White Mocha: mocha with white chocolate syrup.

Mocha Valencia: mocha with orange syrup.

Mochachino: will not be acknowledged as a legitimate drink until it admits it’s the same thing as a cappuccino but trying to look cool by adding more chocolate.

Mocha Cheadle: I just made this up. Don’t add it to Ur-

Let’s Call the Shots Single: one shot of espresso, the standard in most tall drinks. Drink if you need to do anything that requires you to fight gravity and/or your natural laziness.

Double: two shots of espresso, the standard in grande sized drinks. Drink when you think you’ve made a mistake you want to forget or, conversely, when you want to make mistakes to remember forever.

Triple: three shots of espresso, the standard in venti drinks. Acceptable to drink when under duress or showing off your bladder’s feats of strength.

Quad: four shots of espresso. Drink only as a rebellion against your parents or any other situation in which you want to make your mother cry.

So Now You Know All right, the refresher course is finit. Consider this your coronation. By putting up with this article, you have reached a new class in the coffee kingdom. Now, your habit of calling people who drink Dunkin Donuts “the Untouchables” is totally justified!

Caffeinated cups can help you maintain your focus, prevent you from slipping into depression (Freakonomics, look it up!), and even cure blindness in dogs (look it up, because I didn’t!). And if you and your newly educated tongue do everything right, you might just avoid fucking up. After all, we’re all trying to avoid the classic awkward “put on an old wedding dress and try to start a drunk sing-along” moment.

COCONUT WATER The best cure for your hangover WORDS: Katharine Lofblad PHOTO: Chelsea Forgenie

It’s Sunday morning. Your head is pounding, your mouth is dry, and the stamps of Chuck’s, DJ’s and Lucy’s cover your hands. Judging by your recent Facebook tags and the nonsense you texted last semester’s hook up, you’ve already made your fair share of bad decisions. So, do yourself a favor and don’t add using the wrong hangover cure to your list of the weekend’s regrets.

Redeem yourself with coconut water: the ultimate re-hydrator. While water may seem like the most obvious choice, it probably doesn’t have enough electrolytes to help the damage caused by the six vodka cranberries you had last night. The benefits of coconut water put the healing rumors of energy drinks including Pedialyte and Gatorade to rest.

Not only is it low in calories, but coconut water also has no fat and significantly less sugar than other juices or energy drinks.

Being a student at Syracuse University, the nation’s No. 5 top party school, you should probably be aware of the science behind a hangover. Alcohol is a diuretic and flushes your system of important fluids containing essential vitamins and minerals. In ‘Cuse lingo: when you finally break the seal in some skeevy fraternity bathroom, you’re losing a lot of important things that are going to prevent you from having your head throb to the beat of Avicii’s latest single the next day.

Coconut water is so replenishing because it’s not only rich in antioxidants and Vitamin C, but it also contains roughly about the same amount of potassium as a banana, which helps your body to rehydrate quickly. Coconut water is a natural isotonic, which means it is absorbed faster and more efficiently than non-isotonic liquids like regular drinking water.

After winning the 2010 Wimbledon Championship, professional tennis player John Isner credits coconut water for keeping him on his feet during his excruciating 11-hour match.

“It is super hydrating and has kept me going in long matches and prevented me from cramping even in the hottest and most humid conditions,” Isner told WebMD. It may’ve seemed like your life depended on getting your hands on a Lucy’s fishbowl last night, but if you had fought in World War II coconut water may have actually saved you – back then, it was used in IVs because of its similarity to blood plasma. A Food and Agriculture Organization official even deemed coconut water “the fluid of life” because its magical juice contains the same five electrolytes found in human blood.

“Before I tried coconut water I used to be hungover all day long,” says Bianca Rodrieguez, senior television, radio and film major. “Now I can go about my day and go to the gym, and function like a normal person without feeling like I am going to die.”

I recommend either using coconut water as a mixer or chaser while pre-gaming, drinking a cold glass when returning from a night out or keeping one of Vita Coco’s convenient juice boxes easily accessible for the morning after.

“Get the flavored coconut water. The Guava is what’s up. It’s the best flavor. And it tastes best if you mix it with a little ginger ale,” advises Rodrieguez.

Coconut water’s healing powers don’t stop at hangovers; it also boosts your immune system, and is even rumored to reduce menstrual cramps and lower the risk of cancer.

While I can’t guarantee the last two, I know that coconut water is going to be your new Sunday morning best friend.

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Heat It Up Hot Chocolate Just Got Hotter

WORDS: Amy Hahn PHOTO: Shira Stoll

With the hot weather behind us and the cold winter quickly approaching, it’s finally time to scrap the iced drinks and dive into something hot. Try some of these hot chocolate recipes to spice things up a bit!

PULL HERE

Peanut Butter Hot Chocolate: PULL HERE

Nutella Hot Chocolate:

Love the taste of Nutella? I mean, who doesn’t? Now you can enjoy Nutella as a hot beverage with this simple recipe.

Ingredients: 3 tablespoon Nutella 1 cup milk

Directions: Put Nutella and 1/3 cup milk in a small saucepan over medium heat. Whisk until blended. Add remaining milk, increase heat to medium-high, and whisk until hot and frothy.

Peanut butter and chocolate in one drink? It’s crazy, I know.

It’s like a Reese’s peanut butter cup that you can drink.

Find a stove and try it!

Ingredients: 1 cup milk 1 tablespoon peanut butter (chunky or smooth) 1 tablespoon unsweetened cocoa powder 1 tablespoon sugar 1 teaspoon vanilla extract

Directions: Whisk together milk, cocoa powder, vanilla and sugar in a small pot on the stove. Bring to a simmer and then add the peanut butter, stirring well to get rid of any clumps.

Cookies and Cream Hot Chocolate: Cookies and Cream is one of the yummiest ice cream flavors around. Do we really have to lose the taste just because of the cold weather? I don’t think so!

Ingredients: 2 cups milk 1/2 cup hot cocoa powder 5 Oreo biscuits Whipped cream

Directions: Warm up the milk on the stove over medium-low heat, but don’t let it boil. Add the hot cocoa powder. Grind the Oreo biscuits very finely in a food processor or blender, or just crush them if you feel the need to release some anger. Add the Oreos to the warm milk. Serve with whipped cream and sprinkle a pinch of crushed Oreos on the top.