Styling Up the Soft Serve


By TORIE DIMARTILESTAFF WRITER

As the fall season rapidly unfolds, students are all reminded of the delicious food that comes with Thanksgiving.

From buttered baked yams and sweet baby corn to Mom’s classic stuffing and mashed potatoes, it is easy to see why so many students crave the home-cooked meals that come with the holidays.

However, Thanksgiving would not be complete without everyone’s classic and seasonal desserts, from pumpkin to apple pie.

Sophomore Ross Larson shows off a cinnamon sugar and peanut butter bagel in Cowan, an alternative dessert option for daily meals.

Sophomore Ross Larson shows off a cinnamon sugar and peanut butter bagel in Cowan, an alternative dessert option for daily meals.

Unfortunately, living on-campus and far from the comfort foods of home can make it hard for students to find a dessert that gives them the warmth and goodness they crave during long cold days of studying.

Yet, Centre students never fail to be innovative, whether in the classroom or in the cafeteria.

When vanilla ice cream and plain cookies do not satisfy the desire for something sweet, students resort to their own creative whims to concoct Cowan creations.

Junior Parker Leonard outlines his recipes for successful Cowan creations that are both unique and tasty. By using items that are available in the dining commons on a daily basis, he is able to spice up his dessert selections during any meal. His trademark dessert is a mixed beverage that is a treat for the eyes as well as the palate.

“[The first dessert is] a cookies and cream milkshake: soft serve, chocolate milk, and Oreos. Perfect. [The second is] a cookie sundae. Microwave a cookie and top with ice cream and chocolate. [The third is] coffee ice cream with hazelnut coffee. Let cool and slowly mix into vanilla soft serve. Doesn’t take much,” Leonard said.

The motivation for Leonard’s imaginative desserts comes from wanting to enjoy a sweet treat that not only has sugar but imagination as well.

“It’s just kind of nice to have something that nobody else does, you know? I also make this mix of Mountain Dew and pink lemonade and it layers like a sunrise. Everyone always talks about it,” Leonard said. “I know specifically what I want and if Cowan doesn’t have it, there’s something nice about [being able to] make it happen,” Leonard says.

Sophomore Sue Choi takes a slightly different approach to her dessert by utilizing the items near the cereal selection to make a healthy yet delicious combination.

“Peanut butter, banana, and honey. [My inspiration comes from] the nights or meals where there just isn’t the dessert I want,” Choi said. “Or trying to act like I’m eating healthy by getting banana, honey, and peanut butter instead, of say, a cake.”

A handmade brownie sandwich with vanilla soft serve in between is another dessert favorite among students

A handmade brownie sandwich with vanilla soft serve in between is another dessert favorite among students

One can also make a healthier and more filling dessert by taking a cinnamon raisin bagel with a generous layer of cream cheese, sprinkling cinnamon sugar over the top, and adding a drizzle of honey.

Other students find ways to not only make delicious dessert options but to ensure that their yummy treat is able to be eaten on the go as they head to meetings or class. Sophomore Glen Bortolus offered a quick and easy recipe for a post-Cowan treat that is easy to transport.

“Step one: take a cup. Step two: put cake or brownie in the bottom. Step three: layer soft serve on top. Step four: add sprinkles. It’s a Cowan Cupcake,” Bortolus said.

An easy and scrumptious option can be made with two chocolate chip cookies and some ice cream. Pump vanilla or chocolate soft-serve onto one cookie and press the second cookie on top to create a sandwich. For some extra color and crunch, roll the ice cream sides of your cookie sandwich in sprinkles.

Or, mix Cocoa Puffs cereal with Peanut Butter and add chocolate syrup.

“It’s like eating a Reese’s,” senior Celeste Hurst said.

When tired of spending flex dollars at the EveryDay Café or not able to stomach another bowl of Fruit Loops, be inspired by the inventive culinary habits of fellow classmates. Pick up a bowl and see what is available—do not be afraid to try your hand at the next, soon-to-be-famous Cowan creation.

 


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