Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of. If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these! These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch. They make the perfectas book for a fat slice of real vanilla bean ice cream. And those mini chips? You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner. This way, my big family can help save me from my inner child diet-saboteur. Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookie...
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For Hummus Lovers: Wasabi Edamame Hummus {RECIPE}
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Some of the best and most enduring recipes for entertaining have come from moments where a host or hostess is forced to improvise with whatever is on hand. Such is the case with this super easy, quick and delicious Asian twist on classic Hummus.
Edamame (fresh soybeans) are high in protein and have a bright green color that really pops on a festive holiday spread. I used them in place of the traditional garbanzo beans. To play the role of the tahini (sesame paste), I went with wasabi mayonnaise. I used the premade stuff from Trader Joes, but you can use regular mayo and simply add wasabi (found in the ethnic section of most grocery stores) to taste.
What makes this delicious dip extra fun and will amuse and entertain partygoers is if you can track down some shrimp chips (a.k.a.) prawn crackers to serve with it. They are colorful delicious, and are just about as close as you can get to performing a magic trick in the kitchen. My kids love to watch these little wonders transform from what looks like a chip of colored plastic into a light and puffy snack in less than a minute in the microwave.
You can find shrimp chips in most Asian markets. They are very inexpensive and a small box makes a lot of chips. To make, simply place the uncooked chips on a single layer on a microwave safe plate. Microwave for 50 seconds. They will emerge from the microwave light and puffed and ready to serve.
I love the fact that this dip is packed with protein and that the "chips" aren't fried in oil.
Wasabi Edamame Hummus
Author: Jenn Erickson
Prep time: 8 MCook time: Total time: 8 M
Edamame play the role of chickpeas and wasabi mayonnaise steps in for tahini in this wonderful new Asian twist on Hummus.
Ingredients:
1 12-ounce bag frozen shelled edamame
1/4 cup wasabi mayonnaise
1 teaspoon sesame oil
A squeeze of fresh lime
1 garlic clove
Tablespoon fresh basil
Tablespoon fresh cilantro, plus more for garnish
1/4 cup olive oil
Salt and pepper to taste
Black sesame seeds for garnish
Instructions:
Place the frozen edamame in a microwave-safe bowl. Cover and microwave for 2-3 minutes, until thawed and slightly warm.
In the bowl of a food processor, combine edamame, wasabi mayo (or replace with regular mayo and add wasabi to taste), sesame oil, lime, garlic, fresh herbs and olive oil.
I recall, as a child, going to The Chart House restaurant and looking forward to the basket of freshly baked breads. My favorite was always the dark brown, slightly sweet bread that the servers called "Squaw Bread". I've heard that a similar bread is served at The Cheesecake Factory. The name has gone out of fashion, since "squaw" is a derogatory term for a Native American woman. The history of this bread can in fact trace its roots to Native American origins when German pioneers combined their traditional German Brown Bread recipe with ingredients available to them through trades with the native people during their westward travels. No matter how you slice it, this New World German Brown Bread is easy to bake and so wonderfully delicious to eat. Print With Image Without Image New World German Brown Bread Yield: 1 large loaf Author: Jenn Erickson Prep time: 1 H & 50 M Cook time: 45 M Total time: 1 ...
I LOVE decorating for Halloween and look forward, all year, to opening up my boxes full of Halloween folk art pieces. I'm a big fan of antique German papier mache and the contemporary works of Nicol Sayre, Dee Foust and Rick Conant. Drawing my inspiration from those whimsical, collectible pieces from both past and present, I've come up with an easy and very inexpensive tutorial for making pumpkin primitives at home. Dollar Store Pumpkin Folk Art TUTORIAL Materials A foam pumpkin from the dollar store (or you can use a larger one from the craft store) Pumpkin carving knife (or other small serrated knife) Sharpie pen Paper Mache paste (recipe below) Newspaper, cut into strips Acrylic paints (orange, yellow, brown, black) DecoArt Americana Staining/Antiquing Medium DecoArt Americana Acrylic Paint in "Asphaltum" Folk Art Pumpkin Eyes/Mouth printed on plain white copy paper (download for free HERE ) Tacky Glue Black Wire Pencil Bamboo ske...
When I was a kid, my favorite board game was CLUE . I loved the mystery, the intrigue and taking on the role of amateur sleuth. I've passed my love of the game down to my two girls, and I was excited when my youngest expressed an interest in having a CLUE party for her birthday this year. Here's what we did: The Invitations To set a dramatic tone for the party, I created invitations inspired by the playing cards from the original board game. The invitations came in two parts -- a Character Card that introduced the character assigned to the guest and a Party Card that included all the details for the party. To further link the party to the game, we glued a weapon piece from the board game to each party card (which we were able to purchase as a lot from Ebay). You can download the invitations for free below: Party Card, side A Party Card, side B * I created a mystery party experience that was child-friendly, and the kids ...
