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.  
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…

French Onion Puff Pastry Pizza Recipe

A few weeks ago I whipped up this delicious little pizza for a friend's party.  It was inspired by one of my favorite soups -- Classic French Onion.  This pizza is made on a light and buttery puff pastry crust, and gets its rich "French Onion" flavor from caramelized sweet onions and the essential Gruyère cheese.  It is simple, but simply divine!  It can be served as a meal with a small salad, or cut in to small triangles and served as an hors d'oeurve.

French Onion Puff Pastry Pizza

1 sheet puff pastry (I used Trader Joe's), defrosted
1 Large sweet onion, halved and sliced
1 TB butter
pinch of salt
8 oz. gruyere cheese, grated
Egg wash (1 egg + 1 tsp. water, beaten)

Step 1:  Preheat oven to 400.  Prepare a baking sheet by lightly spraying with nonstick cooking spray, or lining with parchment.

Step 2:  In a medium saucepan, melt butter over medium-high heat. Add sliced onions and a pinch of salt.  Saute for 1-2 minutes.   Then cover pan with a lid and reduce heat to medium low.  Cook, covered, for 10 minutes.

Step 3:  Uncover onions.  At this point there should be some browning on the onions and on the bottom of the pan.  Stir the onions. This will release some of the caramel color from the pan, and redistribute it to the onions.  Cover pan again, and cook for another 10 minutes.

Step 4: Remove cover from pan.  Stir.  The onions should be a rich, golden brown and extremely soft.  If not, raise the temperature of your range slightly, and cook for an additional five minutes.  When onions are fully caramelized, remove from heat and set aside in a bowl to cool.

Step 5:  Remove defrosted puff pastry from package. If folded, unfold.   It should be flexible, but cool.  On a lightly floured surface, gently roll pastry to 1/4".  Transfer to the prepared baking sheet.  With a pastry brush, brush a coat of egg wash on the entire surface of the pastry.

Step 6:  Arrange caramelized onions evenly on top of puff pastry. Distribute the grated Gruyère cheese evenly on top of the onions.

Step 7:  Bake, in middle rack of 400 degree oven for 15-18 minutes, or until cheese and pastry are a nice golden brown. Remove from oven. Cool for five minutes. Cut and serve.

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