Monday Sundaes

Lucy Nieboer

After a weekend of pajama wearing, Netflix watching and Facebook browsing, the beginning of the school week is a swift and sudden departure to reality.

Ease the transition with a little end-of-weekend sweetness. After a couple bites of this bad boy, 300 pages on Civil-Rights era religion won't seem like such a long read after all. You're welcome. 

1/2 cup sugar

1 cup walnuts (or any nuts you like)

1/4 cup coconut flakes (sweet)

1 handful dark chocolate chips

1 peach

Whipped cream

1/2 teaspoon cinnamon

1 tablespoon brown sugar

3 scoops vanilla ice cream

To start, cut your peach in half. Remove the pit. Sprinkle with brown sugar and cinnamon. Bake in the oven for 15-25 minutes at 400 degrees. Next, toast your coconut in a wide shallow skillet. All you have to do is put the coconut in the pan and stir it over medium heat until the color of the flakes changes from white to a toasty golden brown. Remove and set aside.

After that, pour your sugar into the same pan. Crank the heat. The sugar will begin to melt. As it does, add the walnuts. Stir vigorously with a wooden spoon. As the sugar browns and liquefies on the nuts, turn the heat down to avoid burnt sugar. When all the nuts are coated with the brown sugar syrup, remove and place on old newspaper to cool.

Scoop your ice cream into a bowl. Spring for the brand name stuff. Ice cream that comes in five-gallon pails can sometimes be up to 50% air. If we're going to treat ourselves, let's do it right. Place the hot peaches and nuts on top of your ice cream. Sprinkle with the coconut flakes and chocolate chips. Top the whole thing off with a mountain of whipped cream, and maybe some sprinkles if you're feeling fancy.