It’s pretty bad when you’re starting out your Monday already knowing that the only way you’re going to get through the week is with extensive self bribery.
So far, I’ve promised myself five ice cream scoops, a pumpkin beer (yes, I went there), and a midday latte…and that’s just for getting to work on time and not running out screaming between the hours of 9 and 5 pm!
I can’t even imagine what it will cost me if I have to stay late.
Let’s hope we don’t have to go there?
I can’t really even pinpoint exactly why I’m dreading this week so much, though it may have something to do with the fact that the (crucial!) experiment I spent my Saturday analyzing just didn’t work.
Or the fact that the.boy’s grandmother is in the hospital with a broken femur.
Or the fact that I have added nary a word to my thesis in over a week.
Or the fact that there are still FIVE MORE DAYS until the next weekend!!
Okay, so maybe I do know exactly why I’m dreading this week so much.
Buuuuutttt, can I also tell you its one redeeming quality?
I have SIX PINTS of McConnell’s ice cream in my freezer. And I know how to
hide them from my husband so I don’t have to share use them.
I’m sure a lot of you have never heard of McConnell’s, which is entirely unfortunate…so let me educate you! They’re an ice cream company based out of Santa Barbara, California, though they’re currently making an effort to launch on the east coast as well! To that I say: I’m counting down the minutes.
McConnell’s was kind enough to send me a few of their flavors to try, and the first thing I was struck by was how short their ingredient lists were. Basically: cream, milk, sugar, and egg yolks. Plus flavor add-ins/crunchy mix-ins, but even these are as natural and simple as possible. Love that they’re committed to so much wholesomeness.
And then there was the FLAVOR. Wow wow wow wow wow. The.Boy and I unanimously agreed that this was some of the best ice cream we have ever had. (And we have had a lot of ice cream.)
I don’t really like to choose favorites with things that are so dear to me, but I was entirely sold on the Churros con Leche. It is basically a cinnamon ice cream base stuffed with chunks of churros. As a sucker for anything with cinnamon sugar, this tugged on all of my heartstrings and then some.
And then because I can never leave well enough alone (/I really needed to go ALL OUT with my self bribery tactics), I made snickerdoodle blondies to layer with this ice cream in a cinnamon sugar parfait of CRAZY AWESOMENESS. It’s good enough for a Monday OR a Friday…and every day in-between.
I suspect that we all need a bit of this cinnamon sugar heaven in our lives, so I am SUPER excited to tell you that McConnell’s has offered to giveaway 6 PINTS of ice cream to one lucky reader!! See the widget below for how to enter! (Note: the giveaway doesn’t start until 8AM EST on August 10th, though this post will go live a bit earlier, so please keep that in mind while entering!)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1½ tsp vanilla
- 2½ cups all purpose flour
- 1½ tsp cinnamon
- 1 tsp baking powder
- ½ tsp kosher salt
- ¼ cup sugar
- 1½ tsp cinnamon
- 4 cups McConnell's Churros Con Leche ice cream
- Heat oven to 350F. Line a 9x13-inch baking pan with parchment paper and lightly grease. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium-high speed for 4-5 minutes, or until light and fluffy. Add in the eggs and vanilla and mix until combined, about 2-3 minutes. Add in the dry ingredients and mix until just combined. Press the batter in an even layer into the prepared baking pan. Sprinkle with the cinnamon sugar topping.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out mostly clean.
- Allow to cool before slicing.
- For the parfaits, cut the blondies into ½-inch cubes. Layer in a parfait glass with the ice cream, starting with the ice cream and alternating layers with the blondie cubes until the glass is full. Serve immediately.
All things cinnamon sugared!
From Around the Web:
Snickerdoodle Cookie Dough Truffles from Culinary Concoctions by Peabody
Peach Snickerdoodle Scones from A Kitchen Addiction
Snickerdoodle Cupcakes from Confessions of A Cookbook Queen
Snickerdoodle Bagels from Well Plated
Snickerdoodle White Chocolate Blondies from Sally’s Baking Addiction
Disclosure: Though I received McConnell’s ice cream for free, I was not compensated for this post. As always, my thoughts and opinions are my own.