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desserted Summer 2013

An exclusive interview with Sara Belle A review of Austin’s 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 Austin’s biggest ice cream providers. Amy’s 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,

Photo by Teo Rogers

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 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.

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


Photo by Larry Halff

Desserts In a Cup 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.

Photo by Maria

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 Emily Carlin

Cakeballs

6 Trendy Desserts

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


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

Photo by Muy Yum

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.

Cupcakes

Photo by Ginny

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.

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.

Gourdough’s 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

Gourdough’s 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.

Gourdough’s 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.

8 Dessert Trailer

9


KitchenHelp

FOR 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 Cream Ali Bergeron

Photo by Kate Taylor

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.

Ingredients: 2 cups milk 2 handfuls fresh mint leaves pinch of salt

1 cup heavy cream 3/4 cup sugar 2 egg yolks

1 teaspoon vanilla

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 manufacturer’s instructions.


A Tale of Two Ice Creams A Review of Amy’s and Lick

Jacob 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.

Photo by Ali Bergeron

With the list of crush’ns almost going ceiling to floor, there are

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

plenty of different ways to mix and match with the ice cream

Customer service also encompasses little things the stores do to

flavors, and almost all of them taste good.

improve the general visit of the consumer.

Lick on the other hand, needs no crush’ns for its ice

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

cream to stand up tall. With unique flavors such as “Roasted

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

Beets & Fresh Mint” and “Too Hot Chocolate,” a combination

to you and welcome you to Amy’s. On their ice cream board they

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

have drawings of everything ranging from Batman to a sock mon-

extra toppings. They pull off their unique flavors with surprising

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

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

and if you manage to correctly guess the movie they’ll give you a

masterpiece of flavor.

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

small cups of water for all their customers. They have artwork

Between Amy’s and Lick there are two very different

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

up on the wall, ranging from employee drawn doodles to artists

approach that added toppings are an integral part of the ice

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

cream that adds to the overall taste. Lick’s approach however, is

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

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

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

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

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


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

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

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

goodbye.

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

Where general customer service is concerned, Lick is per-

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

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

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

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

tional about it. Amy’s manages to take that perfectly fine customer

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

service and go one step further. They were tailor-made to be great for the general consumer, and it

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

shows in everything they do.

even answering. They are, how-

ever, the main Austin ice cream

Presentation in the

visual aspect of the ice cream,

shop, and are a major part of the

and the shop in general. How

city.

the shop feels, how it looks and

how they employees make the

Austin made and based, but

ice cream look all play out into

they share two very different

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

claims to love the city. Amy’s

the rest of the design. Amy’s 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. 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 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, it’s not considered local.

Both companies are

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. 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 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.

Ice Cream 13


The Road to American Pie Jacob Laves

on the walls of Pharaohs, such as Rameses II, the 3rd Pharaoh of the 19th Dynasty

Above: Rameses II, an Egyptian Pharaoh

A homemade apple pie

The earliest recorded pie

Once Egypt fell, pies

can be traced back to

showed up again in

ancient Egypt, during the

ancient Greece, used as

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

Photo by Maurizio Mori

Photo by Dennis

An Egyptian pyramid

a pastry that would be wrapped around meat to cook in the flavor, and seal in the juices.

The Roman Parthenon

14 Pie History

Photo by Jake Liefer

Photo by internet user “Slices of Light�

Pies can be found etched


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 When the pilgrims came

took the pie back

to America, they brought

to Rome, where it

the pie with them. They

became a favorite

baked using berries and

of the intellectual higher ups of the City, and all sorts of foods were used in place of meat, eventually cementing

Photo by John Hartnup

Photo by internet user “thisisbossi”

Julias Caesar, Roman Consul

Greece, the Romans

fruits that the native americans pointed out to them. To literally cut corners the pilgrims bakes the pies into circular tins.

Plymouth Rock

the pie as a dessert

Credit

food.

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 teaspoon salt

1 1/2 cups butter

1 teaspoon vanilla extract

5 cups flour

2 teaspoons baking powder

2 cups sugar

1

2

3 1:00

4

430

5

6

0:06

Cream together

Chill one hour

Roll and cut dough

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

Mix in

o

Preheat Oven

Cook 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.


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 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

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

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!

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! We’ve 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.

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

Royal Icing

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

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.

1 lb confectioner’s sugar 1 1/2 tablespoons meringue powder 1/2 cup water Food 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.

20 The Cookie Queen

Contact Info sarabellesbakery.com 512.814.7172

Cover photo by She-n-He Photography


An Edible

Work of Art Ali Bergeron

1

If you were inspired by Sara Belle’s 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

2

Flood the the center of the cookie with more icing. Ph

o ot

eetopia Sw by

3

Shake

Ph

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

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

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 water

2 cups maple syrup

1 350

o

Preheat Oven

2

Mix Together

3

Mix Together

4

Combine

5

Pour into Pan

6

15:00

Bake 15 Minutes

Credit: 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 doesn’t 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

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 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.

24 Deserting Gluten

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 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.


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.”

Photo by Hannah Oxford

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

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

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

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.


Apple Pie

PB and B

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.

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

The Squirrel

Cocoa powder and chocolate Garnished with chocolate chips Chocolate enthusiasts won’t 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.

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

The Candy Bar

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.

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. It’s like a candy bar you can drink!

Photos by Hannah Oxford

Shake It Up 27



Desserted