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

Melt-in-Your-Mouth Cheddar Bacon Biscuits

IMAGINE ~  A light, fluffy, pillowy-soft biscuit; buttery and loaded with sharp cheddar flavor.  One bite and your mouth sings, "Where have you been all my life?"  Just when you think it can't get any more marvelous, your teeth sink in to the crispy bacon bottom and the angels sing!  

Well, I'm delighted to tell you that after much experimentation, tweaks and revisions, such a biscuit is possible -- And not only possible, but downright easy and ready to eat, from pantry to table in 20 minutes!

Not a disciple of the cult of bacon?  That's okay, really.  While it's often said, "Everything's better with bacon" (and I'm usually inclined to agree), these biscuits will transport you to another level of culinary consciousness even without the bacon.  

Try them.  Then try not to dream about them....I dare ya.

Ultimate Cheddar Bacon Biscuits

Yield:  1 dozen
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon smoked paprika*
  • 5 oz. grated sharp cheddar cheese
  • 1 cup buttermilk
  • 1/2 cup salted butter, melted and cooled slightly
  • 3/4 cup crumbled cooked bacon

Preheat oven to 475. 

Step 1:  Spray a standard muffin pan with non-stick spray.  Divide crumbled bacon between the twelve sections of the pan.  Set aside.

Step 2:   In a large bowl, whisk all the dry ingredients to combine.  Stir in the shredded cheddar.
Step 3:  In a medium bowl, combine cold buttermilk and melted butter.  Stir until the mixture thickens and small butter clumps form.
Step 4:  Add buttermilk mixture to the dry ingredients and stir with a rubber spatula until just combined, and dough begins to pull away from sides of bowl.  This will yield a thick, sticky ball of dough.
Step 5:  With a 1/4 cup capacity kitchen scoop, scoop a ball of the cheddar dough into each section of the muffin pan.

Step 6:  Bake for 12 minutes.

Step 7:  Remove from pan and cool for 5 minutes.  Best when served warm.


Popular posts from this blog

Recipe: New World German Brown Bread -- "Squaw Bread"

Recipe: Monterey Fishermans Wharf Clam Chowder

Nostalgia Food: Old Fashioned Apple Hand Pies