An after-dinner ice cream cone or cup of hot chocolate can hit the spot. But sometimes these common desserts call for a sprinkle of originality to spruce things up. Some students walk into the Caf and view even the most common of condiments as tools for a revised recipe, raising the level of pizazz to the delighted surprise of the taste buds.

Introducing: the new and much improved Rice Krispie

Emily Johnson, sophomore journalism major, satisfies her sweet tooth with her version of a homemade rice krispie treat.

Ever since her friend revealed this treat to her last year in the Caf, Johnson has been hooked. Since it is quick, easy and decadent, Johnson said she makes this dessert a couple times a week.

“It’s so addicting. And it’s so good!” Johnson laughed.

Every time Johnson eats a meal with someone who has not heard of her warm, peanut-y creation, she has them taste it for themselves. On days when Johnson feels even more creative, she searches for other ingredients to add to her delicacy. Anything from chocolate chips and sprinkles to cinnamon sugar are potential add ins — no added condiment can ruin this sweet treat.

“Sometimes I melt cookies and put them in there too,” Johnson said.

The makeshift milkshake

Instead of turning towards the everyday desserts, Rachel Teague, senior intercultural studies major, finishes her dinner and turns towards a simple yet innovative milkshake using two simple ingredients: a tea bag and a scoop of soft serve.

Her brother, who graduated from Biola a couple of years ago, taught her about this tea-infused trick, and she has adopted it as one of her usual desserts.

Teague explained that she can create an apple cinnamon or a mint chocolate shake depending on the availability of tea bags and the preference of her sweet tooth.

“I start out with getting a cup from the Mu Ju Joe, and then I grab a tea bag, either the apple cinnamon or the mint. Then I get about 1/8 of the cup and fill it with hot water and put in the tea bag and kind of swish it around until it gets really really strong and super pungent — so it is like a tea concentrate. Then I bring it over to the ice cream machine and I fill it … about halfway with ice cream — vanilla ice cream for the apple cinnamon and then the vanilla chocolate swirl for the mint and it’s like a mint chocolate shake,” Teague said.

She recommends the apple cinnamon shake for those who desire more of a Christmas flavor, relating the taste to an apple pie cooled down and condensed into a cup.

“I go through phases where I want it all the time. Especially when it is hot, I make one and I share it with my roommate. It’s like her favorite thing,” Teague said.

Seasons greetings and more chocolate eating

Paige Bocianski, sophomore journalism major, discovered a dessert that sings with seasonal appropriateness. Every Christmas season so far, Bocianski excitedly creates her version of peppermint bark.

Having heard about homemade peppermint bark from her friend last year, Bocianski knew she had to try it. While she admitted the process does take a little bit of patience, Bocianski ensured that the wait is well worth the perfect blend of chocolate and mint. She suggested preparing the peppermint bark before sitting down to eat dinner and then letting it harden while eating. That way, the bark will be ready in time for dessert.

“First, you take chocolate chips from [next to] the ice cream machine, and you put them in a bowl and put it in the microwave and heat it up for 45 seconds. Then … you stir it around with a knife to get it all even,” Bocianski said.

For the next step to her culinary creation, Bocianski’s recipe calls for the after dinner mints the Caf usually offers. However, since these mints sometimes switch with after dinner lollipops, she suggests bringing along a candy cane just in case. Since the minty taste is the pinnacle of the dessert’s perfection, she does not want the absence of the after dinner mints to damage the dessert’s final, delicious outcome.

“You take the after dinner mints or candy cane, and you crush it with a cup, and you sprinkle that on top of the melted chocolate. And then you take a bowl from the salad bar and you fill it with ice and you put the plate over the ice and then leave it for like 15 to 20 minutes and you let it harden. And then you have peppermint bark,” Bocianski said with a smile.

With the colder weather finally harkening towards holiday baking and Christmas sweets, Bocianski said the peppermint bark provides a free, homemade and creative outlet to satisfy any holiday sweet tooth.

“[It’s] a good little Christmas-y dessert,” Bocianski said.