In an attempt to have one last get together for my son and his kindergarten mates before they transition to 1st grade. I wanted to just do a little something with no bells and whistles. No days and days of little sleep trying to execute some insane design my meddling brain created. Just playing with water in the backyard or whatever they find around the house, pizza that will be delivered and homemade ice cream sandwiches.
I tried sooooooooo hard to be simple, but I mean, there had to be multiple flavors of ice cream and there HAD to be different cookie options so that there can be different sandwich combinations and how could they possible know what to pick without a menu and what kind of menu would it be if it wasn’t a chalkboard menu and how would they know it was a menu if I didn’t give it a title. That is pretty much how my brain works and why things constantly spiral out of control. Oh well, what’s done is done. I kept it as simple as I am capable of keeping it and the kids had a blast.
Oh don’t worry, I will not conclude this post without talking about the treats that inspired this whole thing.
I am quite particular with the quality of food that my little monsters consume (until I am exhausted and you hear “Welcome to McDonald’s, may I take your order”) so if I allow ice cream in the house, it is only with a label that says cream, sugar, and maybe 2 or 3 more ingredients that I am able to pronounce and don’t recognize from a reagent label at work. Harris Teeter was having a buy 2 get 3 free on Turkey Hill (don’t ask me, it’s a brand they carry here in NC) so I thought, this is totally a sign that ice cream sandwiches are the way to go. Next was deciding on which cookies, but before I even went there I had a matter of business to resolve. My cookies have not been performing as well as I would like so I Googled and found some awesome tips that had my cookies looking and feeling like something from a professional bakery (taste has never been an issue). Here are the tips:
- All ingredients must be at room temperature (I have shared that one before)
- Beat butter and sugar for 3 – 5 minutes. This is for real. It gets that air inside so you have nice plump, fluffy cookies.
- Rotate you pans midway through cooking (change racks as applicable but also a 180°)
- Parchment paper! – This is the best and most important tip I have ever used. It made clean up a sinch. Helped the cookies have a gorgeous color on the bottom, but also helped speed up my process as you are able to set cookies up on the parchment paper while one/two batches are in the oven!
The cookies turned out the best I ever made. I chose my go to chocolate chip and oatmeal cookies although no one chose that one, sugar cookies, and brown butter cinnamon with white chocolate chip. You can see the combinations on the menu.
The menu was such a fun touch, the kids were so excited and perplexed trying to decide which to choose. One of the moms who stayed took orders and it was really like an Ice Cream Shoppe (what the h is a shoppe?). I am pretty sure I enjoyed it the most as I, for a brief moment, got to experience having my own bakery without leaving my own home and the kids got a nice end to their summer break which I hope goes in their history books.