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 cookies form a perfect partnership with a
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10-Minute Miracle Scalloped Potatoes in a Mug
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If you love potatoes, you are going to flip for this amazing recipe! Imagine this: Restaurant quality scalloped potatoes au gratin that take less than 10 minutes from start to finish, and are made in the microwave in a mug!
It's the brainchild of my 15-year old daughter who has been dabbling in mug cakes since she got a microwave in her room. With the quarantine in effect, she's been getting extra creative with her microwave meals. This one is absolutely genius! It is perfect for dorm cooking, apartments without a stove/oven, or for anyone who loves potato comfort foods and doesn't want to wait.
This simple recipe makes enough two serve two as a side dish!
My daughter's been creating recipes since she was teeny, and it would be incredible to see one of her original concepts go viral! Here's our video:
If you love potatoes, you are going to flip for this amazing recipe! Imagine this: Restaurant quality scalloped potatoes au gratin that take less than 10 minutes from start to finish, and are made in the microwave in a mug!
Ingredients:
1 6-8 ounce russet potato, washed and dried
1 Tablespoon butter
1 Tablespoon all-purpose flour
½ teaspoon kosher salt (or ¼ teaspoon table salt)
Pinch of fresh black pepper
½ cup milk (any kind you prefer)
2 ounces grated sharp cheddar
2 Tablespoons grated Parmesan
Garnish: 1-2 Ritz crackers, crumbled, finely sliced scallions or chives
Tools: Large mug (at least 16 oz.), fork, spoon, plastic wrap
Instructions:
Assemble all of your ingredients and tools.
Poke several holes in the potato (or potatoes -- video shows 1.5 potatoes because that was all that we had left to make the right amount) with a fork. Microwave for 1.5 minutes. Flip potato over, then microwave another 1.5 minutes. Set potato aside to cool.
While potato is cooling, put butter in the mug and microwave for 30 seconds. It should be melted and bubbling.
Stir the flour into the melted butter with a fork until thoroughly combined. Add the milk and stir to combine. Stir in the salt and pepper.
Microwave the sauce for 1 minute + 30 seconds (The goal is to get it to a low boil -- the sauce won’t achieve the right thickness if it doesn’t get hot enough. If it doesn’t thicken, it is likely to spill over when cooked. While the sauce is cooking, cut the potato into ¼” rounds.
Arrange a layer of potatoes in the mug, on top of sauce. Add a layer of cheeses. Repeat with potato and cheese layers (parm & cheddar), until you run out of potatoes. After the second layer of potatoes, use a spoon to lightly press layers down and move sauce up to the top.
Finish the stack with a generous layer of both cheeses. Cover the mug tightly with plastic wrap and microwave for 2 minutes.
Remove plastic wrap carefully, garnish with Ritz crumbles for a toasty au gratin and a few sliced scallions or chives. Allow to cool for 5 minutes before eating. It will continue to cook as it cools.
Notes:
For a smaller mug and/or portion, just cut the quantities in half, and adjust your timing.
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 H &am
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 all had a blast
Our valley is simply bursting with wildflowers and foliage at this time of year. I've been making point of getting outside a little bit every day for for a nature walk around our property, identifying various flora and finding ways to use them to add beauty, whimsy and flavor to the foods my family enjoys. Enter: The Blue Fiesta Flower, a member of the Borage (Baraginaceae) family. These are larger than the Borage blossoms typically used for garnish, but they have a similar lemony-cucumber flavor with a touch of sweetness. They bloom March through May in Central through Southern California and as far South as Nevada and Western Arizona. They can be found on mountain slopes, streambanks, woodland, coastal bluff and desert scrubland. Contrary to their name, they are purple. To enjoy the Blue Fiesta Flower, gently wash in cold water before use. Remove the bit of bristly green just behind the petals (sepal & receptacle). Keep refrigerated if not using immedia