She doesn’t have much of an appetite but she’s craving something cold and smooth. It also happens to be one of the few things my mom wants to eat right now. The boys and I have been making it weekly and we’re devouring it at an alarmingly quick rate. On the top my favoring things to make right now?Ice Cream. Spending time in the kitchen is so cathartic and quite honestly it is saving me. Through all of this, the one thing that makes me feel most grounded and like myself is cooking. Some days are better than others but I’m moving through it the best I can. I’m finally able to exercise again, I’m spending a few minutes each morning to set my intentions for the day- how I can connect with my kids and doing what I need to do be as present as I can. ![]() I’ve started seeing my therapist (man, she’s an angel) and each day is getting better. There was a window where I was literally just trudging through each day in a haze. Between the kids being out for summer break, me being injured, and my mom’s diagnosis I just haven’t been myself. He comes home this week and I am counting down the hours. I understand that it’s part of the deal but none the less it’s been so hard with him gone. My kids go back to school next week and I can’t help but feel guilt ridden because I know my poor boys haven’t gotten the best of me these past few months.Īnd if the above wasn’t enough, my husband took a 5 week job out of town. I’m working through it but some days are worse than others. I’ve been angry, sad, anxious, and not a terribly present mom, daughter, or friend. She’s a fighter and so resilient but none the less, it’s been nothing short of an emotional rollercoaster. It’s been crushing for me to watch her go through this and there isn’t a damn thing I can do about it. My parents and I are really, really close. She’s undergoing chemotherapy right now and talk about a whirlwind. My mom was also diagnosed with cancer at the end of June. Exercise is so vital to my mental well being and without it I’ve been a bit off my game. It’s been a slooooow comeback for me and and as active as I am, I gotta tell you, it’s been rough. It definitely put a damper on the first half of the summer. While not the most terrible injury it did keep me off my feet for about 6 weeks- 4 of which were spent in a boot cast. If you follow me on Instagram then you’ve likely seen a snippet here and there but let me tell you a bit about our looooooooong, partially broken summer.įirst, I injured my ankle the first week of June- literally two days after the school year ended. As much as I like to keep things light around here and focus on the food, there has been a bunch of stuff going on behind the scenes that I want to share. So far we’ve made fresh strawberry, regular cookies and cream, classic vanilla and, now, this Mint Cookies and Cream which quickly became our favorite!īefore we get to the ice cream I need to get some things out there. Wrap each sandwich with parchment paper for storage and place in an air tight container until devoured.We’ve been making homemade ice cream like it’s our job. Cover tightly with plastic wrap and freeze for about two hours, until set. ![]() Place one half of the brownie back into the pan and spread the softened ice cream and spread until smooth and even. When completely cool, cut the brownies length wise into two long pieces.Line with parchment paper (NOT wax paper) and leave 2 inches of parchment paper hanging over the short edges of the pan. Butter a 10×15 inch jelly roll pan with butter. ![]() Samoas Brownie Parfaits with Salted Caramel Sauce Wrap each sandwich with parchment paper for storage and place in an air-tight container until devoured.įor more Girl Scout Cookie Inspiration – try these FAVORITES! When completely cool, cut the brownies length-wise into two long pieces.Using the overhanging paper, gently remove the brownies from the pan and allow to cool completely on a wire rack. Remove from oven and let cool in the pan for 5 minutes.Bake for 10-12 minutes or until the brownies begin to pull away from the sides of the pan.Spread into a thin layer all over to the edges of the pan. Whisk in flour and cocoa until just smooth. In a large bowl whisk together melted ½ cup of melted butter and sugar.Spray the parchment paper as well with non stick spray or use additional butter to grease the paper. Do NOT use waxed paper in this application. How To Make Thin Mint Brownie Ice Cream Sandwiches
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |