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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QUOTH THE RAVEN, "MAKE SOME MORE" ~ POE INSPIRED HALLOWEEN CRAFT
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I've been a tremendous fan of Edgar Allan Poe ever since I read The Cask of Amontillado in a high school English class. I went on to devour many of his short stories, poems, and knew my husband was "the one" when he took me to a stage adaptation of The Telltale Heart for our first date. So, I thought it only fitting that one of my Halloween crafts this year pay homage to the master of the macabre.
To make your own dark-winged harbinger, follow the easy instructions below:
Materials
1 papier mache skull (I purchased mine from Michael's for $1.99)
Book pages from Edgar Allan Poe's The Raven (free download below)
Matte Mod Podge
DecoArt Americana Staining Antiquing Medium (found at most craft stores)
DecoArt Americana Acrylic Paint in "Cocoa"
1 faux black bird (I found mine at the Dollar Tree)
Fine black glitter
27" off white crepe paper streamer (cut into 3 9" lengths)
Black thread, needle
Paper mask (download below)
paint brushes, paper towels, hot glue gun, scissors
Step 1: Tear strips of book page printouts and attach to skull using Mod Podge (Reserve one piece that says, "Quoth the Raven, Nevermore" -- set aside for later). Continue until entire skull is covered. Dry.
Note: I used an image of a raven from my Poe collection as an ornament between the eyes (free download below). Also, I used Poe's signature for the mouth (free download below).
Step 2: Mix 1 part staining medium with 1 part Cocoa paint. Using a paper towel, rub a small amount of stain mixture on skull to achieve desired antiqued look. Use dry portion of paper towel to buff the entire skull and remove any excess antiquing medium. Dry.
Step 3: Remove plastic eyes from faux bird. While still on the paper base and using a paint brush, cover entire bird (except legs) with Mod Podge. Hold bird over a small dish or piece of newspaper and cover liberally with fine black glitter. Shake off excess and return to container. Allow bird to dry. Once dry, remove legs. Using hot glue gun, glue bird to the top of the skull.
Step 4: To make the collar, stack the three 9" strips of crepe streamer on top of one another. Sew a running stitch down the center of the streamer. Leave enough thread on both sides to gather later. Trim one side just under the stitching. Trim other side to approx. 1/4". Pull both sides of thread to gather. Tie around the neck of the bird. Separate and fluff as desired.
Step 5: As a final touch, cut out and glue mask. Using scissors or a craft knife, separate the bird's beak into a top and bottom piece so you can insert the reserved strip of paper (the one that says "Quoth the Raven, Nevermore"). Glue in place.
Below you'll find free downloads for this craft.
Click on the image above to copy the .jpg image of the mask(s)
Click on the image above to copy the .jpg image of Poe's signature
Click on the image above to copy the .jpg image of the Raven Below you'll find the book pages needed for the decoupage:
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 ...
Here's to Summer with a perfect cocktail to toast the end of the school year -- A Honeysuckle Rose Gin & Tonic. A touch of homemade honeysuckle-lemon simple syrup and honeysuckle infused gin (or vodka if you prefer) make for a delightful twist on the classic! If you prefer a vodka tonic, replace the gin in the recipe with vodka. Simple. Print With Image Without Image Honeysuckle Rose Gin & Tonic Yield: 2 Author: Jenn Erickson Prep time: 24 hour Cook time: 10 M Total time: 24 H & 10 M Fresh honeysuckle is used to infuse a lemon simple syrup as well as the gin (or vodka). The two come together with tonic and rose petals for a beautiful summertime cocktail. Ingredients: For the honeysuckle syrup 1 cup water 1 cup granulated sugar 2 cups rinsed honeysuckle flowers Zest of 1/2 a small lemon For the honeysuckle infused Gin or Vodka 6 ounces gin* or vodka 1 cup rinsed honeysuckle flowers For the cocktails 14 ounces tonic (keep it simple)* 6 ounces honeysu...
Inspired by the rich and legendary clam chowders of Old Fishermans Wharf in Monterey, California, this clam chowder is a culinary tour of our historic seaside town -- It's the salt air on your skin, the sound of the sea lions and gulls, the slow fog drifting across the bay, and the flavors of John Steinbeck's Cannery Row. I grew up on the Monterey Peninsula. What I looked forward to the most, when visiting the Wharf was getting a sample of clam chowder, getting a box of freshly made caramel corn from Carousel Candies, and then feeding the sea lions -- in that order. I was delighted to pass on the tradition of Monterey-style clam chowder to my students this past year, with this perfected version of a local recipe that was handed down to me and adapted for small-batch home cooking. It was such a hit with my students that it was requested, made and served all football season long at our school's concession stand. Now, I'm happy to share the recipe with everyone....
