I spent the afternoon with eleven year old me…..We both lived to tell about it

Today’s Mom Tears™ are brought to you by “Making memories that Hallmark would NOT want to capture” and “I opened my mouth and my Mom flew out”

For the love of all that is good PLEASE tell me I am not the only mom who envisions baking with the kiddos as some sort of relaxing bonding experience leaving all involved filed with over abundant joy!?!? Oh, the desert was delicious but the pain involved in its appearance will most definitely go down in the books as memorable.

I love being in control in the kitchen. Truth be told I am pretty bossy (if you dare mention my inclination of stubbornness or bossy boot behavior, I will deny it…. someone has to dig their feet in while taking charge… geez…) The kitchen though is an entirely different playing field.  I love food. I love cooking for people I love.  Most of all I LOVE to watch others eat what I made for them. Yes, that is a lot of love being tossed around but I really mean it!
I thought it would be nice to spend some quality time behind the counter with one of the gang. I even stepped it up by (allowing) her to have the recipe and doing it (almost) on her own while I busied myself preparing dinner. Now this is all well and good however have you ever tried to do anything with an eye rolling knows everything pre-teen who if you looked quickly would remind you of ….. YOURSELF at the same age?? (Please feel free to insert ohhhs and ahhhhs along with the sound of bombs detonating right in your ear!!)

Oh, it was glorious. There is something real special when dealing with the younger version of a stubborn bossy boots.  In this case it had me breathing out curse word into the oven and wondering why I do not cook with gas cause that would have ended this bonding moment in seconds! I did also offer up a few prayers asking one of us to become temporarily mute. Pretty sure I heard the same utterances from the other side of the counter EVERY time I turned my back along with the constant THUD THUD of pretty blue eyes rolling.

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Butter Brickle Ice Cream

There was no acceptance of any tricks or hints I have picked up during my 26 years spent cooking.  Apparently, kiddo #6 knows them all, it is only fair; that kid makes a mean box of KD and we ALL know that that is the epitome of cooking.
Yes, it was difficult standing across the counter being made to feel like a complete moron for asking questions like; “Have you read the next section of the recipe?” and “Does the sugar need to be divided” Keep in mind all responses were accompanied with eye rolling and huffing.

Then it Happened….

It happened so fast there was no way to reel it in!!  My mom flew out of my mouth!!
I looked at my wee baker and said; “If you dare roll your eyes at me One.  More.  Time. I’ll knock them right out of your head” I’d like to say that was all. NOPE. I followed it up with; “I’m not some random kid you meet on the street. You better Knock. It. Off.”

On an up note, it sure was nice that my mom decided to join us in the kitchen. My little girl made a delicious desert. (Seriously amazing) and most importantly I was reminded that a strong-willed girl will become a strong woman capable of looking after herself. 
Also, I finally get why my mom often looked up at the ceiling and said “If you live to be sixteen, you will be lucky”

❤ Leigh
©2019

Butter Brickle Ice Cream
(eye roll free version)
2 cups flour
1/2 cups quick cook oats
3/4 cups brown sugar
1 cup chopped pecans
1 cup melted butter
1 box vanilla ice cream
1 container of caramel sauce

Preheat oven to 350.  Mix flour, oats, brown sugar and pecans in a large bowl. Add the melted butter continue to mix thoroughly. Spread mixture onto a cookie sheet bake for 15 minutes.  Remove ice cream from the freezer during the last five minutes of baking so it is easier to spread. We recommend opening the box and placing the ice cream in a large bowl, you don’t want it rock hard as it will be spread on top of the first cookie layer. But hey its your kitchen you do you!

crumble half of the mixture onto the bottom of a 9 x 13 pan. Pour 1/2 of the caramel sauce over the warm crumb mixture. Cover with ice cream. Crumble the rest of the cookie mixture and spread evenly over ice cream.  Top it off with the remainder of the caramel sauce.
Wrap the pan and place the desert in the freezer for a few hours.
This is a terrific make ahead desert that will satisfy every sweet tooth in the crowd…even I have to hold back on serving size!!

8 comments

  1. I loved reading this article, it was fantastic. i can almost visualize being there in your kitchen with you. Recipe sounds delicious. You are a terrific writer and a really “great Mom” From your neighbour up the hill behind you.!!!!

    Liked by 1 person

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