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I don’t know about you guys, but school mornings at our house have always been like WOAH. From back in the day when I was a teacher trying to hustle my little one off to daycare, to now as a SAHM trying to hustle my big one off to class, the name of the game has always been to get everyone fed as quickly- and as free of chaos!- as possible. Here, you’ll find our ten favorite recipes and tricks to make eating breakfast go down a little easier. Continue reading “Easy Breakfasts for Busy Mornings”→
Are you looking for an easy breakfast and snack idea for your toddlers? Well your Pinterest search is over! This easy recipe has all of the good stuff- whole grains, fruits, veggies, and even protein- with (less) of the “bad stuff.” As a bonus, they freeze wonderfully and can be made in a mini-muffin pan, so that you can give your toddler what they need, even with their ever-changing appetites.
Note: We have tried a few different substitutions to eliminate brown sugar from this recipe, but none of them had the result we were looking for. So we decided to stick with a bit of sugar for the sake of keeping the recipe appealing to little ones. If you have toddlers over the age of one, two tablespoons of honey may be the closest substitute we can recommend.
If you’re looking for the perfect crowd-pleasing dessert for your summer barbecues, you can stop looking now. You’ve found it.
These sweet little Brownie Ice Cream Sandwiches never fail to bring the Oohs and Aahs, and they are crazy simple. Better yet, they are made ahead of time and pop out as individual desserts, so there’s no cutting a cake or hearing people ask for a “small slice of pie- no maybe a little bigger than that- okay now it’s too big.” Which Drives. Me. Bananas. So all you’ve gotta do is pass these bad boys around and then you’re free to accept all the compliments (and eat all the Ice Cream Sammies).
Brownie Ice Cream Sandwiches
One batch of brownies, 9×13, fully prepared
Half gallon vanilla ice cream
Prepare and bake a 9×13 size batch of brownies. Any moist recipe will do (sorry if you hate that word, but there’s no appropriate substitute), but I use a box mix because EASY.
Line a cupcake pan with Saran Wrap (please don’t skip this step. You’ll hate yourself for it when it’s get-them-out time).
Put your ice cream on the counter to soften.
Get a little handful or spoonful of brownie and mush some into each cupcake space. Don’t use more than half of your brownies to do this step, or you won’t have enough left to do the bottom of the sandwich.
Top with vanilla ice cream. Put cupcake pan in freezer to harden for twenty-thirty minutes.
Remove pan from freezer and top with remaining brownies. It should form a little ice cream sandwich.
Return to freezer until fully frozen. Lift the Saran wrap and remove the ice cream sandwiches from the pan. Place on a plate and keep in freezer until ready to serve.
Try not to eat them all before your guests arrive.