root beer cookie sandwiches

there is definitely something about the heat of summer that makes you feel lazier than normal. or is that just me?

i mean with it being so dang hot, i don’t want to do anything. because doing something means i have to move and moving usually means getting hot and all sweaty. and who wants to be all hot and sweaty when it’s 9000 degrees outside?

and that just makes me mad when it’s a pretty day because i feel lazy for not going outside but i don’t want to melt. i mean it’s well established that me and heat are not friends.

but ya know what is good in the heat?

root beer floats….

but these are cookies. which means you have to turn on your oven…. i know i know… i make no sense.

but these cookies.

oh these cookies.

they really are just wonderful. i love root beer. if i’m going to have a coke, it’s probably going to be a root beer.

{side note: i’m from the south and EVERY soft drink is a coke. that’s just the way it is.}

so these are cookies that use root beer concentrate to flavor them instead of the traditional vanilla. and man are they good. plus they get turned into a cookie sandwich with root beer buttercream. i mean hello! could they be any more exciting?! i mean only unless you take a suggestion from shelly and skip the buttercream and use vanilla ice cream to make a root beer float sandwich cookie.

root beer cookiesroot beer sandwich cookies

  • 1/2 c (1 stick) unsalted butter, room temp
  • 1 c brown sugar, packed
  • 1 egg, room temp
  • 2 tsp root beer concentrate
  • 1-3/4 c flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • root beer buttercream, recipe follows
  1. preheat oven to 375F. line your cookie sheets with parchment or a silicone baking sheet.
  2. in a mixing bowl, cream together the butter and brown sugar until light and fluffy. add the egg and root beer concentrate; mix well. add the flour, salt and baking soda and mix until the batter is just combined.
  3. using a cookie scoop, drop dough scoops about 2 in apart on your prepared cookie sheets. (if you don’t have a cookie scoop, just make sure to make your dough balls about 1 tbs / 1 in in diameter.)
  4. bake the cookies for 6-8 min until the edges start to set. transfer to a cookie sheet to let cool completely. when the cookies are cooled make the sandwiches by adding the root beer buttercream or vanilla ice cream to the center and top with a second cookie.

root beer buttercream

  • 1/4 c (1/2 stick) unsalted butter, room temp
  • 2 c powdered sugar, sifted
  • 1 tsp milk
  • 2 tsp root beer concentrate
  1. add all the ingredients to a bowl and beat together until light and fluffy, about 2 min.

i can tell you that these cookies were like gold when i brought them to work. they disappeared extremely fast.


recipe from: cookies & cups

this post is linked up to these fun link parties: what’s cookin’ wednesday and what’s in your kitchen wednesday


birthday cake magic bars

so since it’s hot and i don’t like the heat it makes total since for me to be sharing something yummy that you have to bake right??

i know…

i’m terrible.

but let’s be honest…

even though it’s not evident here, i’ve been on a bit of a magic bar kick. true i’ve only shared one version with you but i’ve definitely made them at least 4 other times. i’ve been trying to dream up new combinations. (although those are taking a back seat to ice cream at the moment…)

some people like dorothy seem to have no problems dreaming up endless variations. but me? i seem to get stuck for some reason.

until i was recently trying to think of something that i could use the golden oreos with birthday cake filling…. see i needed to use most of the cookies in SOMETHING because i have NO self control when it comes to oreos in my house. i almost guarantee that if there is a package, it’s going to be gone within a couple days. like the rest of this package was gone in 3 days. i may or may not have had them for breakfast, pre-dinner snack and dessert.

but these magic bars are so so so good. i paired them up with the same brown butter sugar cookie crust from my dark chocolate almond magic bars. to that i added some slivered almonds and white chocolate chips. and then because what would these “birthday cake” magic bars be without some festiveness, i threw some colorful sprinkles on top! and although they require me to heat the oven, they are a total win in my book!

birthday cake magic barbirthday cake magic bars

  • 1 (17.5 oz) package sugar cookie mix
  • 1/2 c (1 stick) brown butter
  • 1 egg
  • 1/2 tsp vanilla extract
  • 3/4 tsp almond extract
  • 1 c chopped golden birthday cake oreos
  • 1 c white chocolate chips
  • 1 c silvered almonds, slightly toasted
  • 1 (14 oz) can sweetened condensed milk
  • sprinkles
  1. preheat the oven to 350F. grease a 11×17″ or 9×13″ pyrex dish, depending on thick you’d like your bars.
  2. stir together the cookie mix, brown butter, egg, vanilla extract and almond extract together. press evenly in your  pyrex dish. sprinkle the oreos pieces evenly over the dough followed by white chocolate chips and toasted almonds. evenly pour the condensed milk over the top. add sprinkles.
  3. bake 23-30 min until the crust and top are golden. cool completely before slicing.

and now i’m drooling and realizing how i’m in desperate need of some more golden birthday cake oreos….


this post is linked up to these fun link parties: what’s cookin’ wednesdays and what’s in your kitchen wednesdays

cookie monster ice cream

ugh it’s summer.

that means that i’m pretty much melting.

i mean….. i.don’

and at what point do you go from anticipating summer’s arrival to absolutely dreading it?

wait… i can answer that. when you get out of school and work full time. that mean’s there’s no summer break. that means all summer means to me at this point it heat, heat and more heat. and let’s be honest…. that’s what pretty much every month of the year means here. aside from a few days this past “winter”, i don’t think i had to bust out a coat…. definitely not gloves. i mean at least fall has football.

if you follow me on twitter or facebook, then you know that the thing that makes summer survivable is snoballs. but i’m going to be honest when i say that i’m not making snoballs at home. i know some will argue that making them are super simple…. just crush up some ice and slather on some sugar syrup.

except i hate to break it down to you.

that’s a sno-cone. not a snoball.

a snoball requires a snowizard machine to essentially shave the ice to the point of it being like barely frozen water that melts in your mouth.

ya know what else helps that i can make at home?

ice cream.

for reals.

and did you know that july happens to be national ice cream month? oh yes my friends. it’s a real thing. so that makes this the perfect way to start off a very hot july!! plus… what’s more american than ice cream?

(p.s. i don’t eat apple pie so don’t even try to say it….)

since getting my ice cream maker a couple months ago, i’ve been on an ice cream making kick. this one so far has been my favorite. so much so it’s the only one i’ve repeated. i was trying to think of a new flavor to try out when i thought about the scoop of ice cream i got when my dad and i went to creole creamery for father’s day eve dessert. this is their spin on the traditional cookies and cream. instead of just using chocolate sandwich cookies, they throw some chocolate chip cookies in the mix which adds that je ne sais quois to the ice cream.

cookie monster ice creamcookie monster ice cream

  • 3/4 c vanilla sugar*
  • 1 c whole milk
  • pinch of salt
  • 2 c heavy cream
  • 1 tsp vanilla extract
  • 5 egg yolks
  • 1-1/2 c roughly chopped cookies
  1. warm the vanilla sugar, milk, 1/2 c of the heavy cream and salt in a medium saucepan over low heat; stirring just until the sugar dissolves. cover and remove from heat; let steep for 1 hour.
  2. pour the remaining 1-1/2 c of heavy cream and vanilla extract into a large bowl with a fine mesh strainer on top. add the egg yolks to a medium bowl; whisk together.
  3. after the sugar / milk mixture has steeped, return to low heat and gently rewarm. slowly pour the warmed sugar / milk mixture into the egg yolks, whisking constantly. add the mixture back to the saucepan.
  4. raise the heat to medium and stir constantly with a rubber spatula; be sure to scrape the bottom of the saucepan as you’re stirring. stir the mixture until it has thickened enough to coat the back of the spatula; meaning that when you take the spatula out of the base, you can run your finger down the middle and the line stays.
  5. pour the base through the strainer and stir into the cream. allow the mixture to cool completely before covering the bowl and placing in the fridge to thoroughly chill, at least 8 hours but preferably overnight.
  6. when you’re ready to churn your ice cream base, freeze the mixture according to your machine’s directions. during the very last minute or so, add in the chopped cookies. you want to make sure they are thoroughly mixed in which you will have to ensure by mixing the ice cream before transferring to a freezer-safe container. store in the freezer and devour!

*there are 2 ways to make vanilla sugar:

  1. the fastest: split a vanilla bean in half and cut into 1″ pieces. add the bean to the bowl of a food processor with the 3/4 c sugar; pulse until the vanilla bean is broken up well. sift the sugar through a fine mesh strainer to remove any large pieces of remaining vanilla bean
  2. the reusable: split 2 vanilla beans and let dry out slightly. place in a large container (i use a 1 qt mason jar) and fill with sugar. give the container a good shake every day or so. whenever you split another vanilla bean for another recipe, place the remaining vanilla bean pod in the vanilla sugar container. anytime you use some of the vanilla sugar, just refill the container with sugar, give it a really good shake, and continue to shake it every day or so.

help me out with some ideas……. what ice cream flavors are you looking forward to this summer??


recipe adapted from: the perfect scoop by david lebovitz

this post is linked up to these fun link parties: what’s cookin’ wednesday and what’s in your kitchen wednesday