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…

My Family's Favorite Thanksgiving Side Dishes


Every year I like to try a new side-dish recipe at our holiday feasts, but there are some classics that are always a tradition on our family table.  One such favorite is my cousin's TOASTED PECAN SWEET POTATOES.  The recipe couldn't be simpler, and it's not unusual to find a relative hovering over the casserole dish with a guilty spoon in hand even after the meal is through.  Enjoy!

TOASTED PECAN SWEET POTATOES
(makes one 9x9 casserole)

  • 1 29 oz. can sliced sweet potatoes (drained and rinsed)
  • 1 cup granulated sugar
  • 1/4 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup evaporated milk
  • Topping
  • 1/2 cup dark brown sugar
  • 1/4 cup all purpose flour
  • 2 1/2 Tablespoons melted butter
  • 1 1/2 cups finely chopped pecans

  1. Preheat oven to 350.  
  2. Coat the inside of a 9x9 baking dish with  non-stick cooking spray.
  3. With an electric mixer, beat the first 6 ingredients until smooth.  Pour into the prepared baking dish.
  4. Prepare the topping by combining all the ingredients in a medium bowl to form a crumbly mixture.
  5. Sprinkle on top of the creamy yams.
  6. Bake uncovered on center rack in oven for 25-30 minutes until browned on top.
  7. Cover lightly with foil if the topping begins to brown too quickly.

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Here are some of my family's other favorites:

This is my all-time favorite:

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