Summer is sprinting to the finish line as nights get cooler in the week leading up to Labor Day.  And as the back-to-school sales kick into high gear and we wonder how summer flew by so quickly, it’s time to give one final nod to the season in the form of tasty, adorable mini ice cream sandwiches.  Two Entenmann’s original chocolate chip cookies are the buttery setting for a tablespoon of creamy vanilla bean ice cream.  Perfect for that Labor Day barbecue or to ease the farewell to the beach, tell summer to hang on a moment longer – you’ve got ice cream sandwiches to enjoy.

Note: Freeze sandwiches for about 30 minutes before serving.

With the last weeks of summer approaching, we’re trying every way possible to hold back these sun filled, lazy days of relaxation. What better way to live it up, then by treating yourself to some delicious, and rich lobster rolls? The cool combination of succulent Maine lobster, celery, and lemon juice is a great way to reminisce about the road trips, beach vacations, and other fun summer activities, before it’s time to return to school and work. This recipe from the great recipe blog Smitten Kitchen is simple, and flavorful, substituting the traditional hot dog style bun for a brioche roll.

Lobster Rolls
Light Brioche Burger Buns [Smitten Kitchen]