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…

Baking With Olive Oil -- Savory Zucchini & Feta Scones


Last week I shared a recipe for a Luscious Lemon Yogurt Cake.  Today, continuing the theme of "baking with olive oil"  I offer up a savory recipe for Zucchini & Feta Scones. Served alongside a Greek salad and grilled chicken or fish, these Mediterranean inspired scones are the perfect compliment to a light, healthy summer meal!

ZUCCHINI & FETA SCONES
(makes 1 dozen)

2  cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon dried oregano, crushed
2 large eggs
1/2 cup extra virgin olive oil
1 1/2 cups (approx. 2 medium) shredded zucchini
1 cup crumbled feta cheese *
Zest of one small lemon

Preheat oven to 350 F.  Line a baking sheet with a silicone mat or parchment paper.

Step 1:  In a medium bowl, sift together flour, baking powder and salt.  Stir in oregano.  Set aside.

Step 2:  In the bowl of an electric mixer, beat eggs and oil until smooth and lightened in color.

Step 3:  Stir in the zucchini, feta and lemon zest.

Step 4:  Stir in the dry ingredients and mix to combine.

Step 5:  Using a 1/4 cup kitchen scoop, portion dough on to prepared baking sheet.



Step 6:  Bake for 35-40 minutes, until tops of scones are lightly browned and spring back to the touch.  Cool on a wire rack for 10 minutes before serving.  Best when served warm.

Scones can be refrigerated in an airtight container for 3 days or frozen for up to 3 months. 

*A NOTE ABOUT FETA CHEESE:  Try to avoid buying the pre-crumbled Feta cheese.  It is usually too dry for baking and lacks the flavor of the whole blocks packed in brine.   Crumble it yourself -- it is SO worth it!   If you can find Mt. Vikos Feta, buy it!  It's my personal favorite and was the winner of the blind taste test at America's Test Kitchen. 

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This post has been linked up with:
Tuesday Night Supper Club

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