Our Favorite Foods from the 2015 Boston Local Food Festival

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Cheese steak dumplings with pastrami, bacon, kimchi and swiss cheese from Koy, 16 North Street, Boston MA
Chicken and Biscuits from the Granary Tavern, 170 Milk St, Boston MA
Chicken and Biscuits from the Granary Tavern, 170 Milk St, Boston MA
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Strawberry smoothies in cantaloupes from Singh’s Roti
Banana cake pop from Tia's Cakes and Pastries, Boston MA
Banana cake pop from Tia’s Cakes and Pastries, Boston MA
Apple pie cake in a jar from Tia's Cakes and Pastries, Boston MA
Apple pie cake in a jar from Tia’s Cakes and Pastries, Boston MA
Chocolate caramel cake jars from Tia's Cakes and Pastries, Boston MA
Chocolate caramel cake jars from Tia’s Cakes and Pastries, Boston MA
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Steem caffeinated peanut butter…one tablespoon has the equivalent of one 7oz. cup of coffee! Available online at steempb.com
A spread of seafood from Big Rock Oysters, 501 Depot St, Harwich, MA
A spread of seafood from Big Rock Oysters, 501 Depot St, Harwich, MA
Blueberry shortcake vegan ice cream from FoMu, 128 Arlington Street, Arlington, MA
Blueberry shortcake vegan ice cream from FoMu, 128 Arlington Street, Arlington, MA

Toasted Chocolate Chip Cookie Ice Cream Sandwich

by Emily Brother ’19

Everyone knows that dining hall meal: the one where the only dessert available is a chocolate chip cookie. Well, hope is not lost! In fact, you’ve just been presented with an opportunity to create a warm chocolate chip cookie ice cream sandwich. This sandwich balances the cool, creamy sweetness of vanilla soft-serve with the warm, chewy, gooey goodness of a chocolate chip cookie. And, if you’re feeling extra adventurous, add a pinch of salt to the cookie to make it just a bit more savory!

Ingredients:

  • 2 chocolate chip cookies
  • Vanilla soft-serve (or ice cream, if it’s Sunday!)
  • Salt (optional)

Steps:

  1. Put two chocolate chip cookies in one of the dining hall conveyor toasters. Remove when chocolate chips are somewhat melted. IMG_3467
  1. Take a generous dollop of the vanilla soft-serve and, using a knife, smear it on one of the warm chocolate chip cookies.IMG_3471
  1. Complete the sandwich by placing the other chocolate chip cookie on top of the cookie that is already covered with ice cream. If you’d like, sprinkle some salt on top of the whole sandwich. Enjoy!

DIY Ice Cream Cake

By Caroline Gentile ’17

My go-to birthday present for my friends is food.  More specifically, I like to give people ice cream cake.  To me, there is no better food combination than ice cream and cake!  While JP Licks offers delicious ice cream cakes, they tend to be on the more expensive side.  Behold, a recipe for an ice cream cake for which the ingredients can all be purchased at CVS and that can be made in your very own dorm room!

You’ll need:

2 boxes of vanilla ice cream sandwiches (12 bars)

Cool whip

Oreos

Any cookie of your choice (I use Chips Ahoy)

Hershey’s chocolate sauce

A plate that will fit in your sad little dorm room freezer

A knife

 

Assembly:

Lay three ice cream bars next to each other on the plate. Using your knife, spread a nice, thick layer of Cool Whip over all three of the bars.  The Cool Whip may be a bit hard to spread, so let it sit out at room temperature for 10-15 minutes until it becomes more spreadable. Then, on top of the cool whip, layer crumbles of Oreos and/or other cookies of your choice.

Now, for the next layer: three more ice cream bars on top of the Cool Whip/cookie crumbles.  Then another layer of Cool Whip and cookie crumbles. Repeat with three more ice cream bars. Your cake should have three layers, with 9 ice cream bars.  You can attempt to make a four layer cake, but this is very ambitious, and such cakes tend not to fit in the typical, Harvard-approved freezers.

Once you have assembled all of your layers, cover the whole cake in Cool Whip.  On top of the cake, decorate with cookies and drizzle with chocolate sauce.  Enjoy!!