Sophomore Katia Dahmani and freshman Ben Miner tried their hands at two recipes. Click to see Katia’s account of making California rolls.
How much does it cost for two mediocre cooks to make a Rolo ice-cream trifle from scratch?
Although the sweet dessert may have looked like a trifle, we really didn’t have the time or talent to make a true masterpiece.
The recipe we used called for homemade whipped cream, caramel and brownies, but that’s just too much work.
So Katia and I invented our own recipe.
We used the same ingredients, but instead of making whipped cream and caramel, we bought some from the store without guilt.
We were so excited to get home and start cooking that we forgot one thing: how little time it takes for ice cream to melt.
By the time we realized that the ice cream had leaked all over the other groceries, we were almost to Katia’s house.
When we arrived, I ran to the door with ice cream dripping down my arm, waited politely for Katia’s sister Annya to open the door, and then rudely ran by her and headed to the freezer.
“We’re good!” I yelled.
After all the commotion had ended, we relaxed, listened to music, and then started the preparation.
Graham crackers needed to be crushed, Rolos unwrapped, brownie mix made, and whipped cream and caramel sauce washed after the ice cream incident.
It was time to put the brownies in the oven, but not before Katia rubbed brownie mix on my cheek for a “cute photo.”
We set the oven to 325 degrees and put the brownies in for 45 minutes.
I was taught by my mother that to know when brownies are done, you need to stick a toothpick in the middle to test how well the brownies cooked.
Apparently Katia’s mother didn’t teach her the same thing.
Great, no toothpicks.
So with nothing to test the brownies I used my last resort, my finger.
I ended up burning my fingers and making a mess.
I grabbed a spoon and started loading the first layer of brownies.
Then I layered the ice cream and repeated again with the brownies.
We topped off the dish with whipped cream, crushed graham crackers and a touch of caramel sauce.
It looked as though it could be on the cover of Bon Appétit cooking magazine.
We grabbed two spoons, set up for a quick photo, and then dove in on the dessert.
It was by far the best dessert I have ever made.
So we decided to be nice and let our friends – sophomores Nina Dym and Annya, and juniors Adam Dean, Emil Erickson and Aidan Cunningham – try our masterpiece.
Then there was silence, just the murmurs of satisfaction in the crowd as they chewed.
It was by far the best part of the night.
—By Ben Miner