The Teenager asked if I could make a sweet treat for his lunch before I went out of town for a long four day weekend at my parent’s home in Smith Mountain Lake (shh, it’s my Birthday!) He has been dying for a Brownie Sundae and the idea of being able to pack one in his lunch bag possessed me. Almost like a triple-dog-dare, and when that happens in the kitchen, look out! This led me to create a type of non-melting custard that looked like and tasted somewhat like ice cream. I call it “Lunch Box Ice Cream,” a faux ice cream just for packing. Genius huh? But if you go leaving your lunch box in the trunk of your car in the middle of summer, I can’t help you there- it will melt. Pack these with an ice pack in you lunch box or bag, or place in the refrigerator at work labeled “stool sample” if you ever want to see it at lunch. Worked like a charm in my ICU days. Smirk.
More of Robin Sue’s original dishes…
Cinnamon Roll Pancakes
Baked Cinnamon Roll Pancakes
Roasted Marshmallow Rice Crispy Treats
Mason Jar Corn Dogs
Mason Jar Pigs in a Blanket
Mason Jar Chicken Cordon Bleu
- 2 sticks plus 2 Tbs. un-salted butter
- 2 cups powdered sugar, divided
- 1 pasteurized egg like Safest Choice
- 1 tsp. vanilla extract
- ⅔ cup plus ¼ cup semi-sweet chocolate chips
- 2 eggs
- 2 egg yolks
- 6 Tbs. flour
- 10 Maraschino Cherry halves
- Preheat oven to 375 degrees.
- For the Lunch Box Ice Cream- To the bowl of your stand mixer, add 1 stick butter, 1 cup powdered sugar, 1 pasteurized egg, and vanilla and beat on medium speed for 20 minutes (yes 20 minutes, this is to cream the eggs and butter and dissolve the sugar). The mixture will be smooth and glossy. Chill.
- Meanwhile, in a medium microwave safe bowl heat ⅔ cup chocolate chips with 2nd stick of butter for one minute. Stir until chocolate is melted and smooth.
- Whisk in 1 cup powdered sugar into chocolate mixture.
- Whisk in eggs and yolks until smooth.
- Whisk in flour.
- Divide batter between 10 small 4 ounce greased mason jars placed on a cookie sheet, and bake for 8 minutes. The edges will be set and the center still soft. Remove to cooling rack and allow to cool completely before topping with “Ice Cream”.
- For the chocolate topping, melt 2 Tbl butter in the microwave, about 45 seconds. Stir in ¼ cup chocolate chips until melted and smooth.
- To assemble the Sundaes, using a mini melon baller or mini cookie scoop, scoop rounded scoopfuls of “Ice Cream” and place over the center of each brownie. Drizzle with chocolate sauce. Top with Maraschino Cherry half.
- Refrigerate until ready to eat.
And I MUST say, 45 is the new 29. Have a wonderful weekend, see you next week!