the ultimate food high

7 Fun Sundae Combinations for National Sundae Day!

-Alyson Weber

Today is National Sundae Day which means that there is an excuse to eat your weight in ice cream and toppings. Don’t limit yourself to the typical and boring hot fudge, whipped cream, and cherry on top sundae: you’re better than that. Let your creative flag fly by making these seven fun sundae combinations!  Many of the components of these sundaes can be homemade or store bought. If you’re up for it, you can even try making your own ice cream base! You choose which parts of the sundae you want to make or buy!

Chocolate, Pretzel, Caramel, Cashew Sundae

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Add some good crunch in your life with pretzels and cashews.

Peach, Balsamic, and Basil Sundae

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So fancy. So fresh.

Who says you can only put balsamic glaze and basil on caprese salad? Here is a recipe for the roasted peaches.

Banana and Peanut Butter Sundae

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You need to fuel your body with potassium from the bananas and protein from the peanut butter to get through the rest of the weekend. Am I convincing you that this is semi-healthy yet? Recipe for pan-fried honey bananas:

Chocolate, Almond, and Coconut Sundae

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Convert your love of Almond Joys into an ice cream sundae! So simple yet so delicious.

Bourbon and Bacon Maple Sundae

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The best day of the week calls for a celebration with some bourbon in your caramel sauce. That’s right. I said BOURBON caramel sauce. Here’s a recipe for bourbon caramel sauce and candied maple bacon.

Nutella and Strawberry Sundae

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C’mon, Nutella and strawberries are a match made in heaven. Like Cinderella and Prince Charming, or Brad Pitt and Angelina Jolie…oh wait nevermind. I guarantee you though this sundae will never break your heart.

Caramel Apple Pie Sundae

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Apple Pie always comes to mind when I think of comfort food. Ease your stress with this unique take on an American favorite. Here is a recipe for apple compote.


About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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