Valentine’s Day may be over and done with, but romance is still alive and kicking at Kenyon’s very own bookstore. While the array of chocolate draws acclaim from students and faculty alike for its variety in flavor (and cost), the candy section is most well-known for one thing: sex appeal. The turns of phrase employed on many chocolate bar wrappers are enough to make any self-respecting collegiate go weak at the knees. If you’re looking to be seduced by 1.55 oz of sugar and cocoa bean, read on to discover The Thrill’s rundown on the sexist bars of sugary nonsense ever found in this neck of the woods.
Ah, Halloween weekend. A magical time of mystery, adventure and alcohol. Lots and lots of glorious alcohol. I’m pretty sure if you just hold your arm out along Middle Path, someone dressed as the Beer Fairy (If only that was an actual thing: a small, whimsical creature that brought you booze on demand.) will place a drink into your open and waiting hand sooner rather than later. So, regardless of if, when, or why you’re imbibing this weekend, you’re going to need a how. And in case you haven’t had quite enough candy yet, you’re nostalgic for trick-or-treating, or just need a chocolate/vodka mix at some point, here’s a drink for you: Continue reading
Still haven’t managed to find the dessert that is both tasty and a sexual innuendo?! Look no further! Originally named the “Big Jordan” after the friend who perfected it, this concoction is both a pick-me-up and the perfect finish to a meal! Pair it with breakfast, lunch, or dinner, or make it a quickie during extend-o. Find out how after the jump!
Now, I’m no Paula Deen, but I do enjoy baking or light cooking every once in awhile. And with a kitchen readily available I am all the more inclined to crack a few eggs. Also, baking is a pleasant alternative to starting my Quest paper. Plato can wait.
1. Whisk together and set aside:
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1 stick of unsalted butter and 1 1/2 cups of sugar for 5 minutes
- 2 eggs (add one at a time)
- 1 cup Nutella
- 1 tsp vanilla extract
- Add flour mixture from part one
3. Chill dough 4 hours or more
4. Finely chop hazelnuts (also called Filberts)
5. Preheat oven to 350 degrees
6. Once dough is chilled, scoop dough with a #60 scoop or 2 tsp and roll into a ball with your hands
7. Roll the dough balls in the hazelnuts and/or press the hazelnuts firmly into the balls
8. Bake in the oven for about 15 minutes and let cool on baking sheets
It’s November. Halloween is officially over. But I still find myself in possession of copious amounts of candy. Especially chocolate. But lately, I’ve been feeling kind of silly shoving handfuls of Hershey’s Kisses in my mouth. It’s not Halloween anymore. I have no excuse to eat this much chocolate!
At least that’s what I thought until I saw this video…