Happy 4th of July!

Happy birthday America!

What are you doing today?

Mr. Newman and I aren’t doing much. It’s too darn hot out. We were going to go to a parade and then grill. Not happening. Again. Too hot.

So instead we’re staying home and grilling. Probably packing too. Woot.

Remember I made a cake for our anniversary? Well I had quite a bit of batter left over, so I made cupcakes…there wasn’t much left over, but enough to make 12 cupcakes.

4th of july cupcakes1

 

I had intended for Mr. Newman to take these to work as a special treat to his co-workers before they left for the 4th. He forgot them at home yesterday. I even left a note on the fridge for him (this usually works).

4th of july cupcakes2

He’s taking them on Thursday instead.

I made something else for us to enjoy for today.

I’ve mentioned before how much we love root beer and root beer floats. Well this little treat uses root beer and the idea of the float.

 

4th of july cupcakes3

Yep.

It’s a root beer float ice cream sandwich.

When I found this recipe I had to make it.

I decided that we should have it for the 4th. I mean is root beer not an American thing? There is not a better day to eat these then is there? Except if there was a national root beer float day or something then I guess that would be a better day huh?

4th of july cupcakes4

 

So good!

That’s that.

I want everyone to have a wonderful and safe 4th! If it’s hot where you are….remember to keep drinking water!

Here’s the recipe for the float sandwiches

Root Beer Float Ice Cream Sandwiches (adapted from Sugary Sweets)

Ingredients

1 cup butter, softened

1 1/2 c. sugar

2 eggs

2 T.  root beer concentrate

2 3/4 c. flour

2 tsp. cream of tartar

1/4 tsp. salt

1 1/2 qt. vanilla ice cream

Instructions

Beat butter and sugar in mixer for 3 minutes, until combined and fluffy. Add eggs, one at a time. Beat in root beer concentrate. Add flour, cream of tartar, baking soda and salt. Mix until just combined. Drop by large tablespoons on baking sheet. Bake in 350 oven for 13-15 minutes. Allow cookies to cool completely on wire rack before adding ice cream.

To assemble, scoop vanilla ice cram between two equal sized cookies. Press cookies together, wrap in foil and freeze for at least one hour.

 

 

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