Photos by Claire Grummon

Photos by Claire Grummon

Article by Claire Grummon

Down the street from the Capitol, past the Madison’s Children’s Museum, lies Bradbury’s: a quintessential trendy and cozy café. Bradbury’s isn’t hard to miss, large soaring windows and  bright whimsical decals immediately draw you in.

Photos by Claire Grummon

Photos by Claire Grummon

Upon entry, the space appears small, but what Bradbury’s lacks in size, it makes up for in character. A large L-shaped communal table unites strangers over in-house roasted coffees, espresso and unique crêpes. The soaring windows send bright, fresh sunlight in, as a mix of indie music plays, and the sweet hum of the espresso machine echoes in the background.

In 2008, Josh and Jill Makoutz opened Bradbury’s three months after their daughter, Ruby, was born. While Josh Makoutz agrees that it was somewhat difficult opening so soon after Ruby’s birth, they couldn’t pass up the perfect space. He reflects on the experience by saying the timing ended up being perfect, and that he and his wife could alternate who was in the café and who stayed at home with Ruby. They each contributed equally and full-heartedly to both Bradbury’s and Ruby.

As Ruby grew, so did Bradbury’s. Bradbury’s has an array of delicious and high quality coffees from all over. Their current guest roasters provide Bows X Arrows coffee from Victoria, BC. United, they are a group of passionate individuals working towards finding a niche for sustainable coffee. Regularly, Bradbury’s serves local coffee from Kickapoo Coffee in Viroqua, Wis., and aims to promote their high quality and admirable sustainability as well.

Photos by Claire Grummon

Photos by Claire Grummon

Inspired by Wisconsin farms’ local, fresh ingredients, Jill Makoutz decided to incorporate something to set Bradbury’s apart from any other Madison coffee shop: crêpes. She had spent some time in Croatia, where her love of crêpes began. Local Wisconsin farms such as Pecatonica Valley and Sprouting Acres

Photos by Claire Grummon

Photos by Claire Grummon

provided the perfect ingredients for new and inspiring crêpe creations.

The Makoutz’s change their crêpe menu regularly depending on what is the freshest. At Bradbury’s, you always know the ingredients are in season. The couple is excited for the culinary opportunities that the nearing spring months will bring. Ramps and asparagus will certainly be featured on their savory menu, along with a chicken, onions, kale, Brie and fried egg crêpe.

Josh prides the couple on being able to work with both high end coffee programs and locally sourced ingredients.

“A lot of places do one or the other really well, but it’s fun to do both in our tiny little space,” he said.

Doing both works incredibly well for the successful couple. Their coffees are offer a bold, rich, luxurious flavor, and they craft a perfectly silky cappuccino. Regarding crêpes, I sampled the “Ham and spinach with smoked gouda, a cracked egg, and mustard” savory crêpe, as well as the “Raspberry preserves and yogurt cheese” sweet crêpe.

Photos by Claire Grummon

Photos by Claire Grummon

Photos by Claire Grummon

Photos by Claire Grummon


For the savory, the egg was beautifully folded in and spread evenly throughout. Every bite offered a sampling of each fresh component, none of which were overpowered. The mustard itself was a delicacy. For the sweet, the raspberry preserves were the star of the show. They offered a perfect summery flavor on a cold Wisconsin day, and the yogurt offered a nice contrast to cut the sweetness with some tart flavor.  


Having been to Paris, France, it is clear that Bradbury’s offers a local Wisconsin take on a European favorite. The setting, unlike any other coffee shop in Madison, appears to be straight out of Brooklyn. If you’re looking for something a little different, and searching for some friendly faces, wander into Bradbury’s for coffee and crêpes crafted by a passionate, warm, and hardworking family.

Photos by Claire Grummon

Photos by Claire Grummon

Melt over Melted

Photos by Mia Shehadi

Photos by Mia Shehadi

By Mia Shehadi

For the first time in forever my sister and I finally got to actually finish each other’s sandwiches. That wasn’t just for my Disney fans; we actually got to try a sandwich food cart! Melted serves a variety of grilled cheese sandwiches for an on-the-go lifestyle. Although a bit away from campus, their King Street location provides a nice relaxing setting surrounded by ample outdoor seating. It is right on the Capitol Square in front of the Park Bank, across the street from Colectivo.

While my sister was in town we agreed to meet at Library Mall and begin the trek, and because three is company, she brought her adorable boyfriend, which made for amusing photo opportunities. The walk was a really pleasant 10-minute stroll up State Street, through the Capitol, down the East corridor. The weather was perfect too; it was nice and sunny with a light breeze. A refreshing turnover from the grey cold I had become incredibly accustomed to.

As soon as we popped out of the Capitol’s revolving doors, a sweet, light blue cart shone in the shade. With chrome accents and a large grilled cheese logo “M” on the side, it was pretty hard to miss. The outside design reminded me of a ‘50s diner, very inviting with a retro touch. Their menu wasn’t posted on the side of the cart, but was written in eye-catching color on a large chalkboard placed to the side. We each ordered a different grilled sandwich and agreed to share. I ordered The Standard, Lily ordered the Southwestern Bacon and Joel ordered the Chicago Dog. The total added up to around $35, which sounded pricey until we saw the amount of food we each got. Although it didn’t come with a side, each sandwich was more than enough for a single person to fill up on. The average price is around $8; it’s a solid deal especially for a quick grab-and-go meal that is so substantial. We were also offered a free shot of homemade Tomato Soup to dip the sandwiches in.

The Standard grilled cheese had sharp cheddar, Muenster and Swiss.

Photos by Mia Shehadi

Photos by Mia Shehadi

The Southwestern Bacon had thick cut bacon, sharp cheddar, tomato and a chipotle aioli Ranch drizzle. Wipe away the drool because here comes the big boy. The Chicago Dog had a 1/4 pound beef frank, onion, tomato, spicy house-made relish, sharp cheddar, Muenster and deli mustard.

We took a seat on one of the Capitol’s many carved stone seats and I proceeded to photograph every beautiful moment of the meal. I unwrapped my classic grilled cheese and the melted cheese hung like beautiful, rope bridges between the two sandwich halves. It may have been the sun reflecting on the tinfoil wrapping but there was definitely a halo and a chorus singing the father apart I pulled the halves. It was delicious, the outside perfectly crispy with a gooey center. It was very rich but not overwhelming, which can happen often and easily with a buttered grilled cheese. The Southwestern Bacon Sandwich was the perfect crispiness as well but with a much more dynamic flavor profile. The chipotle aioli wasn’t too spicy and helped cut the greasiness of the bacon, while the tomato was a good balance for the rich, sharp cheddar. The Chicago dog was huge in size and success. It held true to the classic flavor combination of a Chicago style hotdog while combining very well with the grilled bread and not-too-messy portable food cart style meals.

After gobbling most of it down like we were scared it would run away, we tossed out and recycled the extra paper and little free cups of soup. Admittedly the walk back was a little slower but we were all beyond pleased with our choices and relished in the peaceful sunlight away from the University. The Melted food cart is perfect and convenient for the workingman, hurried students and Sunday strollers alike. Aiming to please the customer with tasty comfort food, its adventurous menu will satisfy any flavor combination craving. I highly recommend a stop by this place for a bite both gargantuan in size and flavor and will definitely be returning soon.

Photos by Mia Shehadi

Photos by Mia Shehadi

Em’s Food Journal: A Recipe For Disaster

By Emily Yee

It’s 3:00 p.m. and Madison is sunny and full of energy. People are laughing and smiling while exiting my dorm to traverse the campus for more exciting venues, and I am having none of it, dude.

I just want to sleep. Like, forever. I had returned to the Southeast area in January and realized that in addition to granola bars and Nutella, I should have brought a cure for The End Of Winter Break Blues. (The deluxe pack please, with 20 percent more motivation!)

You see, due to a Christmas miracle, I managed to snag Bs and BCs in my Food Science classes, so in the following weeks I’ve been treating myself to some “Couch Camping.”

I’ve gone camping for far too long. I need to get out of this slump. I tried to come up with a game plan for the semester but in-between organizing binders and cursing at the Wisconsin winter for its aggressive mood swings, I got nothing. So while I figure out a Recipe For Success, feel free to humor yourself with my Recipe For Disaster:  

1 disheveled college student
2 cups procrastination
5 ounces finely shredded sleeping schedule
¾ cups confusion and slight panic
¼ teaspoon lingering hope
1 spoonful of crappy exam grades
3 tablespoons coarsely ground dignity
A handful of salt

Put the college student into a Ziploc bag and pound with either a meat mallet or rolling pin dusted with pre-existing nerves until barely existing. Remove the student from the bag and place it in a shallow plate of overflowing procrastination.

Chill in the fridge for two hours. Or a few days. Maybe even weeks, because why bother keeping track if it’s already starting to go rotten, right?

Take the student out of the fridge and carefully coat with any salvageable shreds of a sleeping schedule, confusion and panic, and grounded up dignity. Bake in the oven at an unfathomable temperature that almost matches your TA’s impatience when you ask them to basically reteach a week’s worth of lectures. Once the confusion and panic has browned and crisped, it’s time to take the student out of the oven and serve it with that spoonful of crappy exam grades, then top it off with the teaspoons of lingering hope (I’ve also found that cynicism works wonderfully as a substitute). Transfer the nearly burnt student to a cold platter and serve with a side of salt—you know, for flavor.  

A Bowl of Heaven

Photos by Madison Fortman

Photos by Madison Fortman

Article by Madison Fortman

Eating healthy can be a pain, but trendy new foods seem to make eating right easier than ever. With the rise of kale chips, quinoa and specialty salad shops, there are plenty of options that allow you to ditch the greasy slice of pizza or bag of barbeque chips. As the healthy food trend continues to grow, newcomers like the acai bowl are making a name for themselves as a new go-to power food that must be added to your diet.

I traveled to Bowl of Heaven in Hilldale Mall to try my first ever taste of the new food phenomenon: acai bowls. Approaching the counter, the big question I had was how exactly do you pronounce “acai” and, more importantly, what is acai? For starters the pronunciation breaks down to ah-sigh-ee, and it is an antioxidant rich berry that is found in the Amazon. Bowl of Heaven takes organic acai and blends it with a mixture of fruits into almost a smoothie in a bowl, without any ice, dairy or processed sugar.

Bowl of Heaven has many different types of acai bowls that have varying fruit blends. I decided to go with one of the best sellers: the peanut butter bowl. This bowl is a mixture of acai, bananas, strawberries, peanut butter, chocolate almond milk and MAQ 7, which is a blend of super fruits. This blend is then poured into a bowl and topped with organic granola made of hemp and flax seed, bananas, and honey.

Photos by Madison Fortman

Photos by Madison Fortman

After ordering this bowl, I had a huge concern that the peanut butter was going to be extremely rich and heavy, making the bowl hard to eat. I could not have been more mistaken. The bowl was not too rich from the peanut butter, but rather a perfect balanced between savory and sweet. The bananas and strawberries complemented the peanut butter to make an acai bowl that I could not eat fast enough. The granola added crunch and more substance to the dish, making the bowl seem more like a proper breakfast instead of just a big serving of yogurt. The fresh banana and honey brought to the dish an additional sweetness that accommodated a sweet tooth, without feeling like you were having a sugar rush. The pairing of sweet and savory flavors in addition to the smooth acai blend and the crunchy granola truly makes the acai bowl a force to be reckoned with. After trying one it is easy to see why this food is all the rage.

Bowl of Heaven is a must if you want to try this new food phenomenon. Feel free to also try a fresh juice or smoothie while you are there. The storefront is small, but there are a few tables where you can sit down and enjoy your bowl. Bowl of Heaven screams fresh, trendy and healthy with its airy vibe and the use of natural accents like wood tables and wall paneling.

Like many healthy food trends, acai bowls do tend to do be a little pricier because of the nature of the ingredients that are used to make them. With the organic ingredients and fresh fruit, people should be prepared to spend around $8 – $10 for a bowl. Bowl of Heaven offers two sizes, regular and large. I ordered a regular and think it was plenty big and the perfect dish to have for breakfast or even an afternoon snack.

Going to Bowl of Heaven is a must. Hop on the acai bandwagon and understand why the acai bowls, and eating healthy, is in fact all it is cracked up to be.

Photos by Madison Fortman

Photos by Madison Fortman

Kids Menus, Adult Drinks

By Morgan Dorfman

Let’s face it, living in Madison, Wis., while being in college can be a tease. The city offers the opportunity to try many different, amazingly delicious restaurants and bars, but it can be difficult to afford them all.

A little trick that many college students might not know is that a great way to eat and drink while out with friends is to order off the kid’s menu (something that I am completely notorious for). It might seem a little silly asking for a kid’s menu while ordering an alcoholic, adult drink, but it is a great way to have a little bit of yummy food while cutting cost.

Here are a few popular restaurants in Madison that offer some great options for kid’s meals and adult drinks:  

The Coopers Tavern
Located on the Capitol Square, this tavern is known as a pub that serves quality food. Their kid’s menu is $4.95, which includes sides of a fruit cup, baby carrots and two percent milk. For entree, you have the option of choosing between chicken skewers, mac n’ cheese (such a classic), a wee cheeseburger or a grilled cheese. This is such a deal and it’s also nice to know that you are getting food that is fresh and locally sourced. As far as drinks go, The Coopers Tavern does not have drink specials, but they do have a great selection of drinks and beers that they rotate through their bar. Although the restaurants and bars near the Capitol cater fresh foods from around the area, they tend to be a little pricey. Reduce how much you spend by ordering a kid’s meal and treat yourself to a specialty drink.

Photo by Meghan Horvath

Photos by MH

Nitty Gritty
Located near campus, the Nitty is known as the official birthday place. At the kid’s table, a meal is only $5.50 and includes a side choice of fries, applesauce, steamed veggies or mandarin oranges. All meals also include carrots, a dill spear, milk or a soft drink and the world’s smallest, chocolate sundae. You’ll find the classic childhood foods on their menu of grilled cheese, chicken strips, hot dogs and mini corn dogs. And if you want a smaller portion of breakfast foods on Saturday or Sunday, the Nitty offers a kid’s brunch for $5.99. The Nitty has drink specials from 9 p.m. to close every night of the week and also has power hour every night of the week, starting at 10 p.m. When you need to spend money on buying your friend a drink on their 21st, try ordering a kid’s meal and a drink that is on special for yourself, for a cheaper night out.

Cafe Hollander
This relatively new restaurant is located at Hilldale Mall and is known for their biers. On their kid’s menu, they offer entrees for $5.95, a brunch for $4.95 and a “blunch” for $5.95. For the kid’s entrees, they offer meals like turkey burgers, BBQ boar sandwiches, meatloaf with mashed potatoes and gravy, pasta, burgers and chicken tenders. All entrees are served with fresh fruit and veggies with dip and you are allowed to substitute the frites that come with some of the meals for a small salad at no charge. The brunch is offered all week long at specific times and allows you to choose from waffles, pancakes, French toast or the Americana, which includes eggs, toast, potatoes and the choice of bacon, sausage or ham. The “blunch” is offered on the weekends and consists of some of the items on the entree menu. Similarly to Coopers Tavern, Cafe Hollander does not offer drink specials but they do have the selection of 38 draft beers and 400 bottled beers.

Photos by Meghan Horvath

Photos by MH

Next time you get invited out to dinner and drinks with friends, don’t worry about having to choose between food and drinks. Have both by ordering off the kid’s menu.

Bassett Street Brunch Club

Photo by Molly O'Brien

Photo by Molly O’Brien

Article by Molly O’Brien

Bassett Street Brunch Club features an exciting atmosphere and fresh donuts that make it the perfect place to start off your day. Located on the corner of Bassett and Johnson, the menu features appetizers and sandwiches, but the main focus is, obviously, the breakfast food. From breakfast nachos to bananas foster French toast, there’s plenty to choose from.

With bright colors and quirky pictures of robots and donuts hanging on the wall, the space is totally fun. All the employees wear black t-shirts, which make the decorations pop, even more. There is a bar, as well as booths, and in the warm months, a patio. The staff was attentive and friendly, always sharing their preferences and accommodating to customers. They never seem to be short-staffed, even in the busy brunch hours.

In the mood for something fresh, I opted for the “Farmer’s Hash.” This dish came with eggs, sweet potatoes, Brussels sprouts, parsnips and onions. Two pieces of toast framed the plate, accompanied by a house made strawberry jam that the waiter highly recommended. The presentation had me ready to dig in.

The first bite tasted average. The eggs, which were very greasy, and potatoes were both perfectly cooked, but the dish lacked spices and flavoring overall. After adding some salt and pepper, I tried again. The Brussels sprouts had a hard, leafy texture to offset the soft potatoes, but still, the flavors I was expecting did not really pop. Other than a hint of Rosemary, it was a bland meal. The sourdough toast with jelly turned out to be the best part.

On top of this, the restaurant played “Out of the Woods” by Taylor Swift a total of three times during my visit. Twice in a row. This was most likely an accident, but it did become slightly annoying.

Despite my disappointing experience, I completely understand why the Brunch Club is always loaded with customers. For one, the donuts. These are made fresh in-house every morning. The case always features glazed, sprinkled, chocolate hazelnut and maple bacon flavors, as well as featured flavors like Oreo, crème Brûlée and more. At only $1.50, these are a sweet treat sure to satisfy someone’s taste buds and tummy.

Additionally, the Brunch Club has a full bar with awesome happy hour deals. Happy hour happens not once, but twice, in a day. The early hour, 8-10 a.m. features half-price mimosas. Then, from 3-6, there are drinks ranging from $3-$5 and $5 select appetizers.

The drink menu is extensive, featuring breakfast basics like mimosas and more interesting drinks such as a smoothie with yogurt liqueur. With happy hour every day of the week, the Brunch Club creates an awesome spot to kick back after a hard day.

Although my meal wasn’t the best, Bassett Street Brunch Club offers a fun, unique environment for friends and family alike to hang out. With donuts and drinks, it’s hard to stay disappointed.


Photo by Annaleigh Wetzel

Photo by Annaleigh Wetzel

Article by Annaleigh Wetzel

After a long day at the grind, what sounds better than sitting down with a drink and some ‘za? Not much. How about after a short day…say one that ends around 3 p.m.? Even better.

Cue Mezze, a hip Mediterranean-inspired restaurant and bar that opened this past fall in the old Amy’s Café space. With a kitchen that is open from 3 p.m. to midnight, Tuesday through Saturday, it’s hard to find an excuse to have a cocktail or two anywhere else. Add on the happy hour $4 dollar mixer and beer deal, and the idea of passing up the place seems downright ridiculous.

Photo by Annaleigh Wetzel

Photo by Annaleigh Wetzel

Mezze’s interior is minimalist and swanky, with clusters of mirrors along the walls. Look up while devouring the last bite of falafel to catch your reflection staring back at you. Deep, black wood and earth tones echo the relaxed vibes of the restaurant’s menu too.

In the no-man’s-land between opening and 5 p.m. dinner service, Mezze thrives. It offers hearty “snacks,” such as several pizzas, a lamb burger and za’atar fries to accompany your drink(s) of choice from its extensive booze list.

The pizza crusts are charred, leaving your fingers stained with black soot residue—a happy reminder of the meal. The Basil Pistou with ricotta, capers, tomatoes and garlic (two to three whole, roasted cloves per slice!) is a tasty option. The mellow ingredients compliment each other especially well, but it could be amplified with a punch of crushed red pepper. Then again, couldn’t everything?

The lamb burger is simple and simply good. Garlic yogurt sauce is theonly condiment this Sylvan Meadows lamb patty needs with fresh arugula and a pita bun to finish it off.

Get the fries with it, and layer them on the burger if you’re in the mood for something fun. The za’atar seasoning, a traditional Middle Eastern spice mixture, is wildly delicious, and it pairs well with the rest of the menu’s flavors. For those who enjoy their fries less potato-y than others, ask for them extra crispy.

Photo by Annaleigh Wetzel

Photo by Annaleigh Wetzel

As for the bar, Mezze comes out swinging. The drink list is as follows: about 20 bottles of wine, half red, half white; a page of spirits, ranging in price from $8-$26 dollars; and a page of specialty beer, from canned to draught to bottled. The best part about Mezze’s alcohol selection is its “Dealer’s Choice” special. Ordering a couple drinks with dinner doesn’t have to break the bank when a glass of handcrafted goodness is just $7. Between whiskey, gin, brandy, rum, vodka and tequila, you choose your desired liquor. Then, give your style, either sweet, sour, strong, bitter or salty. The rest is up to your trusted bartender, and the mystery surprise rarely disappoints.

Photo by Annaleigh Wetzel

Photo by Annaleigh Wetzel

A few dishes are perfect to share with a pal, or for an ambitious soul to take on alone. For a unique eating and drinking experience, check out Mezze for happy hour, dinner or until bar close on Thursdays, Fridays and Saturdays.

Enactus Redistributes Food Waste to Feed the Homeless

Article by Liz Schnee

Student organizations all over UW-Madison are working to solve problems to improve the Madison community and beyond. One of these said organizations is the social entrepreneurial group Enactus.

Their program, Project Redistribute, connects local businesses to the food insecure by transporting leftover meals from restaurants to homeless shelters. Approximately 15 Enactus members have been working on Project Redistribute since its conception in September 2015. Since then, they have saved over 100 pounds of food from being wasted and fed over 200 people using certified Servsafe delivery methods.

The organization is made up of passionate students from a wide variety of majors and skillsets. Thanks to the logo created by a student studying Graphic Design, the eight restaurants currently involved can advertise their participation with Project Redistribute on their storefront. 

Enactus hopes to partner with 15 restaurants by the end of April with a larger goal for the project’s self-sufficiency. The group hopes that the restaurants will eventually commit to continued transport of the meals that are not sold during the day to the shelters without the help of Enactus.

As project manager Samantha Linden explains, “We don’t want this to end.”

In the meantime, Enactus has won a $1,000 prize from a social entrepreneurship competition to be used for access to a UW-Madison fleet vehicle or to purchase a shared refrigerator to store deliveries overnight.

Linden looks forward to the expansion of donation site locations and increasing the businesses Enactus work with.

“Thousands of pounds of food are wasted in Madison every year by restaurants,” Linden said. “We can’t tackle every pound of waste, but our goal is to make a dent in it by taking food that would otherwise go to waste and giving it to those who need it the most.”

She also feels that she has benefited from the opportunity to explore business skills and accomplish goals in Enactus’ professional setting.

Students looking to get involved in Project Redistribute or other Enactus projects can contact President Robby Granger or attend a bimonthly meeting.

Businesses interested in partnering with Enactus should visit their website.


Photo by Libby Geboy

Photo by Libby Geboy

By Libby Geboy

A funky combination of simply eggs and banana yields a delicious pancake-like breakfast. There are endless possibilities for what you can do with banan-cakes; all sorts of add-ins to make this recipe totally customizable for your palate and breakfast desires.

NOTE: Don’t rush your banan-cakes! Cooking them over high heat will burn the bottoms before they can be flipped.

2 eggs
1 banana (ripe, but not necessarily brown)
Butter/cooking spray

Almond slivers (or other nuts)
Chocolate chips
Oats (instant works best, texturally)
Syrup and/or honey

Mash the banana, combine with the eggs and mix until fully incorporated. Mix in the oats, if using.

Over medium-low heat, add to your pan a small knob of butter (if you’re using a non-stick pan, butter is optional but advised). When melted, pour in about a third of the batter. Sprinkle on the nuts or chocolate chips.

Using a spatula, lift the edge of your banan-cake to see if it:

  1. is ready to flip
  2. is golden brown.

**Flipping may take a couple attempts** as banan-cakes can be a bit fussy because they don’t have all the ingredients that usually hold pancakes together.

When the second side is finished, remove from the pan to a plate and repeat making banan-cakes with remaining batter.

I find that two eggs and one banana makes about three 5-inch pancakes. Top with fruit and syrup/honey. Enjoy!


Coconut Macaroon Nests

Photos by Katie Holiber

Photos by Katie Holiber

Article by Delaney Jacobson

Spring has finally sprung, so what an egg-cellent time to make some delightful seasonal treats! These adorable bite-sized treats are an egg-ceptional addition to any spring celebration.

Last year, I discovered this recipe online—courtesy of Martha Stewart—and made these goodie-filled macaroons for a family Easter party with great success. In the spirit of spring, I just couldn’t pass up the opportunity to make them again…much to the delight of my hungry dorm friends.

These charming little coconut macaroon nests are all they’re cracked up to be: fun, tasty, and guaranteed to give Pinterest junkies a run for their money. Nestled inside each tiny chocolate-filled morsel is a cluster of crunchy candy eggs; I used a combination of Cadbury mini eggs and Brach’s speckled Jelly Bird eggs. For those of you feeling a little more sinful, you can also fill each “nest” with a generous dollop of Nutella. Coconut and Nutella…Need I say more?

That’s all, yolks! …I’ll see myself out.

Photos by Katie Holiber

Photos by Katie Holiber

Adapted from Martha Stewart

Cooking spray
4 large egg whites
½ teaspoon vanilla
½ teaspoon salt
1 bag (14 ounces) sweetened coconut flakes
1 bag candy eggs or jelly beans
1 bag (12 ounces) chocolate chips

You will also need:
Mini muffin tins

Preheat oven to 300F. Coat mini muffin tins with cooking spray.

In a medium bowl, stir together egg whites, vanilla, and salt with a fork. Mix in coconut.

Drop about 2 tablespoons coconut mixture into each prepared tin. Lightly press coconut mixture into bottom and up sides of each cup using your fingers or back of a spoon to form “nests”.

Bake until crispy and golden-brown on top, about 25-30 minutes.

Allow to cool in tins on a wire rack 10 minutes, then run a small spatula or fork around sides to loosen. Lift out of cups.

In a small, microwave-safe bowl, heat chocolate chips in 30-second bursts until melted. Using a spoon, fill each macaroon with about a tablespoon of melted chocolate. Place candies in chocolate before cooling completely.

These can be made several days ahead of time. Store in an air-tight container. Makes about 2 ½ dozen macaroons.

Photos by Katie Holiber

Photos by Katie Holiber


Fig Newtons

Photo by Libby Geboy

Photo by Libby Geboy

Article by Libby Geboy

A delicious alternative to the store-bought cookies filled with figgy goodness. Making things at home allows you know know exactly what goes into the cookies, and also allows things to be customizable. For instance, the vegan recipe that this is based off uses aquafaba (bean juice) in place of the egg. You can also alter how much spice you add to the cookies. These cookies will stay soft for days if kept in an airtight container.

Cookie Dough:
1 cup all-purpose flour, plus more for rolling
¾ cup whole wheat flour
½ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon salt
⅓ cup coconut oil, softened*
½ cup light brown sugar
2 tablespoons unsweetened applesauce
1 egg
1 teaspoon vanilla extract
1 teaspoon orange zest


8 ounces dried black Mission figs
2 tablespoons unsweetened applesauce
1 tablespoon honey
¼ teaspoon cinnamon


For the dough:
In a medium mixing bowl, whisk together flours, cinnamon, baking powder, and salt. Using a wooden spoon, cream the coconut oil and brown sugar until smooth and slightly fluffy scraping the bowl down as needed. Add the applesauce, egg, vanilla extract, and orange zest. Beat until smooth. Gradually add the dry ingredients, mixing until fully incorporated. A stiff dough should form. Gather the dough into a ball and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.


For the filling and assembly:
After about 45 minutes, preheat the oven to 325°F and line a baking sheet with parchment paper. Soak the figs in hot water for 10 minutes to soften them up, and place into the bowl of a food processor. Add applesauce, honey, and cinnamon and process until the smooth. (The mixture should be quite thick.) Fill a piping bag with the fig filling, snip off the corner of the bag so that the opening is about an inch wide. Set aside. On a well floured surface, roll cookie dough 1/4 inch thick, into the best rectangle you can. Trim off the edges with a pastry cutter or knife to make the edges perfectly straight. Cut the dough lengthwise into three even strips, just more than 3-inches wide. Pipe an inch-wide line of fig filling down the center of each dough strip. Carefully fold one edge of the dough tightly over the filling, then wrap the other edge in, overlapping with the first edge slightly. Press gently to seal, using a water-dipped finger to get a good seal.Turn the log over. Repeat with the remaining dough until you have three logs. Transfer the logs to your prepared baking sheet. Bake for 20 minutes (rotate at 10). While the logs are still warm, slice each log into as many 2-inch cookies as fits. Allow cookies to cool completely before eating.

Mint Chocolate Chip Ice Cream

Article by Annie McGrail

I scream, you scream, we all scream for ice cream!

Photos by Annie McGrail

Photos by Annie McGrail

Summer, the best time to eat the great, cold dessert of ice cream is just around the corner. People will soon be enjoying ice cream everywhere—on hot summer days at the lake and at night strolling down State Street.

But why go buy ice cream, when you can make it? Ever since I got my ice cream maker, I make it all summer long. It is easy, fun and delicious. There are so many flavors that can be crafted, a classic chocolate, summer watermelon, cappuccino and many more. But my favorite is Mint Chocolate Chip because nothing is more refreshing than the cool mint flavor and the small hint of chocolate chunks.

Adapted from Cuisinart

1 cup of milk
¾ cup of granulated sugar
2 cup of heavy cream, well chilled
½ teaspoon of pure vanilla extract
1 teaspoon of peppermint extract
2-4 drops of Green food coloring (optional)
¾ cup chopped chocolate

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1-2 minutes

on low speed. Stir in the heavy cream, vanilla, peppermint extract and green food coloring.

Photos by Annie McGrail

Photos by Annie McGrail

Turn the machine ON, and pour mixture into freezer bowl through ingredient spout and let mix until thicken, about 25-30 minutes. Add chocolate during the last 5 minutes of mixing. Remove from freezer bowl and place into a tupperware container and place in freezer until ready to serve.