Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

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


Some Saturday kitchen dabbling led to this easy and delicious twist on pasta salad. Please share and enjoy!


1 pound box orzo pasta
7 oz. homemade or store bought pesto
10 oz. frozen peas
6 oz. crumbled feta cheese
3 dozen grape tomatoes, quartered
Salt to taste

Fill a large stockpot with water, a good pinch of salt and a drizzle of oil. Bring to a boil. Add orzo and frozen peas. Stir. Cook for 9 minutes once water returns to a boil. Drain and transfer to a large mixing bowl. Allow to cool to room temperature. Stir in pesto. Fold in feta cheese. Fold in quartered grape tomatoes . Season with salt to taste. Chill at least one hour before serving.

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