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

Snow Cone Cupcakes!

These nostalgia tickling treats combine my love of baking cupcakes in unusual containers and an unrequited childhood desire for a Snoopy Snow Cone Machine.

They're easy to make and you don't need any special equipment. I think my favorite thing about this experiment was the discovery that the snow cone spoon/straws actually work as a spoon for eating the cupcake! Here's how to bake up your own batch of melt-free snow cones:

Snow Cone Cupcakes
(makes 1 dozen)

1 dozen snow cone cups
1 dozen snow cone spoons

I found a kit at Target for $3.49
Your favorite cake recipe
A pudding-free cake mix like Duncan Hines Classic Yellow
(puddin-in-the-mix types are too moist for the paper cups)

Vanilla Frosting
Colored Sanding Sugars
2 bags of dried beans or rice

Step 1:  Fill a standard cupcake pan with dried beans or rice.  Tightly cover pan with aluminum foil.  Poke the pointy end of each snow cone cup into each section of the foil-covered pan.

Step 2:  Prepare cupcake batter.  Dive batter evenly among cups (just shy of two ice-cream scoops).

Step 3:  Bake at 350 for 28-30 minutes, checking halfway to straighten any cones that have tilted.  Cupcakes are ready when tops spring back when lightly touched.  Cool.

Step 4:  Make sure you have some place to hold/display the finished snow cone cupcakes before you start decorating. A cupcake stand (like this ONE), or a decorative paper covered box with holes punched out will work.  

Step 5:  Pour sanding sugars into individual bowls. Use an ice-cream scoop to portion a scoop of vanilla frosting on top of a cupcake. Use a knife or small offset spatula to smooth the frosting into a dome. Dip half of frosted dome into one color of sanding sugar. Then dip the other half in another color.  Insert straw/spoon.


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