Camp News & Blog

What’s been going on up at camp? We have been busy making improvements in preparation for Summer 2021, and we couldn’t wait until June to show you! Join Dan (and his new assistant, Bryn!) on a video tour of some of the beautiful new updates you will find when you get to camp this summer.

We can’t wait to see all of you in June — let’s give a big Camp Bryn Mawr welcome to our newly-enrolled Angels!

Manor House: Taylor M.

Lodge: Layla G., Vivian K., Leah K.

Upper Juniors: Anais-Emmanuelle B., Zoey H.

Lower Seniors: Lillian K., Camryn M., Olivia S.

Upper Seniors: Mila B., Mirah M.

The countdown to Summer 2021 is ON, and we can’t wait to be back at camp together!

Although there will be some changes this summer, we want you to know that camp will still be camp! We will still have songs and spirit, we will still celebrate our favorite traditions, and we will make just as many unforgettable memories as ever. 

If there has ever been a time when we all REALLY needed a summer at camp, this is it! We have been working hard to plan for a “safe haven” where we can enjoy all the magic of a Bryn Mawr summer. Your parents will be getting details about these plans very soon.

In the past year, we have all gotten used to new ways of doing things. School, sports, activities, holidays — everything has been a little different (or sometimes a lot different). Throughout all of it, we have seen all of our Angels living the Angel Code values of Loyalty, Beauty, Merit and Comradeship by adapting to new routines, respecting new rules, and most of all, by being caring and compassionate toward others. Every change that you made, from wearing masks to distance learning, helps protect other people, and that’s an amazing way to live the Angel Code!

As we get ready to welcome everyone back to Bryn Mawr, we want to take a moment to talk about what this summer will be like. We always ask for honesty from our campers, so we want to be very honest ourselves: This summer at camp will be different from past summers. There will be new ways of doing things and changes to some of our regular routines. It will probably take all of us some time to get used to these new routines — even Jane and Dan! We will all learn and adapt together to keep doing what we have been doing since last year: looking out for others by staying safe and staying healthy!

No matter what, the Alma Mater reminds us that camp will always be camp — “if Bryn Mawr means as much to you as Bryn Mawr means to me!”

If you know Jane, you know how much she loves to bake! This recipe combines two of the things she loves most: being in the kitchen and being at camp! If you try this recipe for Green & Gold Cookies, be sure to let us know so we can share your photos on social media!

Ingredients:

1 and 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
10 Tbsp. unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg at room temperature
2 teaspoons pure vanilla extract
1/3 cup full-fat sour cream at room temperature

For the icing:

5 and 1/2 cups confectioners’ sugar, sifted (measure before sifting)
7 Tbsp. whole milk, divided
2 Tbsp. light corn syrup
1 tsp. pure vanilla extract
1/2 teaspoon salt
Green and yellow food coloring

1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. 
4. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. 
5. Reduce to low speed and add the dry ingredients in three additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. The batter will be very thick!
6. Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets, 6 cookies per sheet. 
7. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
8. Make the icings: Whisk the confectioners’ sugar, 6 tablespoons of milk, the corn syrup, vanilla extract, and salt together in a medium bowl. 
9. Transfer 1 cup to a separate bowl and add the tablespoon of milk and the green food coloring. Whisk until combined.  
10. Mix the yellow food coloring with the remaining batter.
11. Spread green icing onto half of the cookies– the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. 
12. Spread yellow icing onto the other side and allow the icing to set completely, about 1 hour, before serving.