The Last Day of VPK for 2015

Tomorrow is my Bigs’ last day of VPK. I am in denial. He’ll be in Kindergarten next year. That’s like “big boy” status.

Cue ugly crying.

Bigs’ class pet this year was a flamingo, appropriately named “Mingo”. He spent many nights with us, as he did with all the classmates. He was very loved. It was absolutely fitting that the class pet was a flamingo. It’s always been, um, my spirit animal. If there is such a thing. So I really enjoyed the flamingo theme this year. I made a few flamingo lunches this year, as well (here and here). So for his very last VPK school lunch, I felt that Mingo needed his due course.

wpid-wp-1432158211761.jpeg

I made a “Mingo” shaped PB&J. I also packed a pluot, TJ’s organic PB crackers, red grapes, and yellow watermelon. I didn’t pack a dessert, since we’ll be having an ice cream party tomorrow. I used flamingo cupcake picks and added a palm tree (that I acquired through a bakery cake at some point).

Long live Mingo.

And for my Smalls, who is also having his last day of Mom’s Morning Out…

wpid-wp-1432158214415.jpeg

…he’ll be in the “3’s” next year. Sniff. I made two little ice cream cone shaped PB&J sandwiches. I added details with my Food Writers. I also packed PB crackers, yellow watermelon, and one homemade chocolate chip/sprinkle/M&M cookie, cut into fourths.

I made those cookies yesterday to deliver to the boys’ school staff, as a thank you. They were really easy to make and used whole wheat flour.

wpid-wp-1432158217546.jpeg

Whole Wheat Chocolate Chip Sprinkle M&M Cookies

Adapted from: Weelicious

1 C AP flour

1¼ C whole wheat flour

1 t baking soda

½ t salt

1 C butter, room temperature

1 C brown sugar, packed

½ C granulated sugar

2 eggs

1 T vanilla

1 C semisweet chocolate chips

1 C M&Ms

1/2 C colored jimmies

Preheat oven to 375F. Line a baking sheet with parchment paper or a Silpat and set aside.

Whisk together both flours, baking soda and salt. In another bowl (or the bowl of a stand mixer), cream butter and both sugars together for 3 minutes. Add in eggs and vanilla and beat until smooth. Gradually add in dry ingredients. Do not overmix. Stir in chocolate chips, M&Ms, and sprinkles.

Drop dough onto your prepared baking sheet and bake for 7-10 minutes. Cool on a wire rack.

wpid-wp-1432158220336.jpeg

Enjoy! Summer is here!!

Kristin

I scream, you scream, we all scream for ice cream!

This week has not only felt like Summer, with temperatures already reaching over 90 degrees where I live, but it has been filled with summer activities. We’ve been to a Cinco de Mayo pool party, we’ve caught bugs and put them in Bigs’ bug kit, we’ve played on his slip n’ slide, we’ve played with water squirters, we’ve run through the hose water, we’ve had ice cream, we’ve been in the pool. Oh yes, Summer has arrived. While the rest of you are still in Spring, we have, very much, been initiated into the Summer Season.

In keeping with our new Summer theme, I made a really cute ice cream themed lunch for my Bigs this week.

wpid-photogrid_1399499381065.jpg

I made his PB&J into two little ice cream (or cup cup, as we call it in our house – Bigs’ word for it since he was little – it stuck!) shapes, with cherries on top! I packed seasoned corn, grapes, and a little marshmallow ice cream cone for dessert. I used my little ice cream picks for decoration. The bag on the left is his snack. I packed animal crackers and raisins and went cray cray with my ice cream stickers.

Tuesday’s lunch was not as cute.

wpid-photogrid_1399425967156.jpg

It lacked a little finesse theme. I packed a PB-smeared mini blueberry bagel, goldfish crackers, grapes and blueberries, a squeezy applesauce, and one of the little marshmallow ice cream cones.

Loving these fun, summery lunches!

Kristin