desserts | 1000 Wonderful Things

Last week S and I were tasked with providing dessert for a “Meet New Baby” party. We started brainstorming ideas and decided on homemade ice cream sandwiches. Given the temperatures last week in this area (90 plus) transportation was a little difficult for these babies, so if it is going to be hot I would suggest serving these for a party that does not require moving them from freezer to freezer. Melting and re-freezing aside, I loved them. We made 3 types all in mini form: chocolate chip cookie/coffee ice cream, funfetti cookie/vanilla ice cream, and pineapple cookie/pineapple coconut ice cream. I missed my chance to snap a photo of the pineapple ones but I did manage to capture the other two flavors.

I used this recipe for the Funfetti Cookies, and they turned out fantastic. Once the cookies cool, place a small scoop of ice cream and sandwich, we rolled the edge in sprinkles like a tire for a bit more detail.

I consulted All Recipes for the Chocolate Chip Cookie Recipe, and swapped mini chips for normal ones since we were shrinking the size, I also skipped the nuts.

Other flavors we considered making – peanut butter cookie/strawberry ice cream, ginger cookie/peach ice cream, sugar cookie/lemon sorbet. My mouth is watering thinking of the endless possibilities. Summer isn’t over yet!

-h

Lemon bars are by far my favorite dessert ever. My mom received this recipe from her grandmother, Ri, who was an excellent cook. The interesting part about these is that because you use 4 eggs in the lemon part, they develop a custard like crust that has this amazing flaky texture to it. Although this recipe needs no adaptations I decided to incorporate the lavender that is blooming like crazy in my yard right now and because when I passed the lavender, I saw the mint, I added that in too.

Lavender Mint Lemon Bars

Mix 2 cups flour, 1/2 cup confectioners sugar together and cut in 1 cup butter. Press into 9×13 pan and bake at 350 degrees for 15-20 minutes. I usually do about 17.

While that is baking:

In a food processor or blender – 2 cups granulated sugar, 3-4 teaspoons lavender buds, and 5-6 sprigs of mint. Let ‘er rip until the lavender buds have broken apart. It will smell glorious.

Mix 4 beaten eggs, the sugar you just processed, 1/3 cup lemon juice, 1/4 cup flour and 1/2 teaspoon baking powder using an electric mixer.

Pour this over the baked crust and cook for an additional 25 minutes at 350. Sprinkle with powdered sugar before serving if you like. I usually find that unnecessary though.

Enjoy!

-h