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

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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.  
PrintWith ImageWithout Image Chonky Boy Chocolate Chip Cookie Ice Cream SandwichesYield: 8Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedg…

COME BRIE WITH ME ~ HOW TO MAKE PESTO BRIE & ALMOND APRICOT BRIE




Stuffed Brie -- every had it?
It's easy to make and makes for a lovely presentation.

You can prepare these days in advance (they're better that way) and serve them as an alternative to a basic cheese plate. These delicious stuffed bries are always a crowd pleaser! A stuffed brie makes a lovely hostess gift during the holidays.

Pesto Brie with Sundried Tomatoes and Toasted Pine Nuts

Ingredients
1 wedge of good brie (approx. 1/2 pound)
3 Tablespoons Pesto, drained in a coffee filter
4-6 Basil leaves, blanched in boiling water for a few seconds
Julienne cut sundried tomatoes
Toasted Pine Nuts


Step 1: Put your wedge of brie in the freezer for 15 minutes. This will make it easier to slice.  While the brie is chilling, place pesto in a coffee filter over a glass to drain some of the oil.

Step 2: Cut the brie in half.

Step 3: Spread the pesto evenly over the bottom half of the brie, leaving 1/4" border.

Step 4: Use a paper towel to lightly blot the pesto.


Step 5: Put the top half of the brie back on.

Step 6: Arrange basil leaves on top of the brie.

Step 7: Arrange sundried tomatoes on top of brie.

Step 8: Finish by garnishing with pine nuts. Wrap tightly with plastic wrap. Refrigerate before serving, and for up to a week.

Almond Brie Stuffed with Apricot Preserves
(this brie is also wonderful when served warm)

Ingredients
1 wedge of good brie (approx. 1/2 pound)
3 TB Apricot Preserves
Slivered Almonds, Toasted


Step 1: Put your wedge of brie in the freezer for 15 minutes.

Step 2: Cut the brie in half.

Step 3: Spread 2 TB of the apricot preserves evenly over the bottom half of the brie, leaving 1/4" border.

Step 4: Gently put top half of brie back on. Heat remaining TB of preserves in the microwave for approx. 20 seconds. Using a pastry brush, gently brush melted apricot preserves on top of brie.

Step 5: Garnish top by slightly overlapping layers of toasted slivered almonds.
Wrap tightly with plastic wrap. Refrigerate before serving, and for up to a week.














































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