Corn cookie and mixed berry ice cream sandwiches

Two of my favorite summer flavors are sweet corn and fresh mixed berries. You don’t typically see them together, but corn and berries actually go really well together in a dessert.

For the Trader Joe’s ice cream sandwich last week, I made corn cookie and mixed berry ice cream sandwiches. For the contest, I named these “Berry Corny Ice Cream sandwiches.”

The winners of the contest are to be announced today. Although Trader Joe’s hasn’t posted the Instagram post announcing the winners yet, I don’t think I’m one of them. The contest rules said they would direct message the winners before the announcement and I didn’t get one. But I still thought it would be fun to share my ice cream sandwich idea and recipe here. I hope you like it!

These ice cream sandwiches only have five ingredients and they were all purchased at Trader Joe’s. One of the contest rules was to use no more than five ingredients and to get them all from Trader Joe’s.

Equipment
Baking sheet
Large bowl, at least 2 quarts in size
Small saucepan
Loaf pan or brownie pan

If these were sold in stores at Trader Joe’s, they would come with some very corny dad jokes on the box. For my entry in the #TJsIceCreamSandwichContest berry ice cream is sandwiched between two corn cookies for the perfect summer treat.

corn cookie and mixed berry ice cream sanwich

Corn cookie and mixed berry ice cream sandwiches

1 can Corn Cookie baking mix
1 large white egg
2 sticks unsalted butter
1 quart French Vanilla Ice Cream
1 bag frozen Fancy Berry Medley

1. Make corn cookies according to directions, using one large egg and two sticks of unsalted butter. Let cool.
2. While cookies are baking, make the berry ice cream. Add 1 1/2 cups fancy berry medley to a small saucepan and heat to medium. Once berries begin to release their juices, turn off the heat. Wait 10 minutes for the berries to cool. Meanwhile, scoop entire contents of French vanilla ice cream into a large bowl, at least 2 quarts in size. Add berries once cool and stir to combine. It’s okay if the mixture melts some. Add all the ice cream mixture to a loaf pan or brownie pan and freeze until solid, about 4 hours.
3. Assemble ice cream sandwiches. For each sandwich, place one corn cookie flat side up on a flat surface. Top with one scoop of berry ice cream (about 1/3 cup), add top cookie and gently press the two cookies together until the ice cream spreads to the edges. Eat immediately or wrap each individually in plastic wrap to save for later.

Note: My mom and sister both said these cookies look perfectly round, which I thought was a nice complement. I used a cookie scoop to get that look.

Stamped lemon shortbread cookies

Sesame street shortbread

This week has been tough. I’m not going to lie. It’s hard for me to write about because I’m not used to talking about systemic racism with friends or family, let alone writing about it for the world to see. (Not like this blog gets many views at all, but still.) I know that I don’t often have to talk about race because I’m not negatively affected by the color of my skin. Which I see as even more of a reason to speak up now.

I don’t want to say the wrong thing. But I don’t want to not say anything. So, I made lemon shortbread cookies with Sesame Street stamps that I got for Christmas as a conversation starter.


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What is a stamp cookie?
When I got the idea to make stamp cookies, it made me wonder: Are stamp cookies always shortbread cookies? Or can stamp cookies be made with sugar cookie recipes? I think the answer is that stamp cookies can be made with sugar cookie dough or shortbread dough. I didn’t get a clear cut answer. Isn’t that life?

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Molasses chocolate chip cookies

Today is National Chocolate Chip Cookie day. I have had this chocolate chip cookie recipe in drafts for a few months, so when I saw that it was a National day to celebrate them, I thought how would be the perfect time to post.

Time to write again. You see, that’s the part I have been putting off. I had my recipe and photos done, but no intro. No update on my life or anything like that. Maybe you don’t care to read that anyway. So for today, it’s JUST the recipe. Some other day soon, I’ll write down some pleasantries and a clever note on life or an interesting anecdote.

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Apricot horn cookies

apricot almond horn cookies

I have a grandma who is not technically my grandma. She is my cousins’ grandma. But she is my Grandma Irene. I’ve called her Grandma Irene since the time I was a little kid. If you were to meet her she just might introduce herself to you as Grandma Irene too because that’s who she is.

You see, she’s not technically related to me because she is my cousins’ grandma on their dad’s side and we’re related because our moms are sisters. It’s confusing to explain. She’s part of my family though.

She’s smart and determined. She took college classes when her children were grown. She walks three miles just about every day. She’s giving and kind. She cares for animals, including injured birds and the dog she loves so much. And just about every Christmas she would make these delicious apricot horn cookies.

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Grandma’s recipe: Gold nuggets

gold-nuggets

When I was a kid, my grandma used to make these no-bake peanut butter cookies called “Gold Nuggets.” My sister Mary and I would love to help her make these. If I’m remembering right, we would usually make them in summer months because they don’t require an oven and therefore won’t heat up the house (even more).

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Ginger molasses cookies

Ginger molasses cookies

The night before I turned 25, I got an itch to bake something. I get those baking itches at least once a month. I feel like I just have to make something.

I hadn’t planned on getting a baking itch, so I had to think on my feet. I looked around in my cabinets to see what ingredients were on hand for a fairly simple baked good.

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