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

CAKE ART TUTORIAL: How to Make "Brass Buttons" from Rolled Fondant

Last week at Rook No. 17, the first in a series of cake art tutorials was launched with a video and step-by-step instructions for "HOW TO MAKE BUTTONS FROM ROLLED FONDANT".

Today, in Part II of the series, I'm sharing my technique for making embossed "brass" buttons.



How to Make "Brass Buttons"
from Rolled Fondant
(To print, click the "Print Friendly" icon at the bottom of this post)

Black Fondant
(or white fondant tinted with black gel food coloring -- wear gloves!)
Corn starch
Rolling pin
circle cookie cutter
A real brass-style button
Soft, loose bristled paint brush
Lemon Extract
Luster Dust, "Ultra Gold"
Small bowl
Small paint brush

1.  Lightly dust a clean work surface with corn starch and roll fondant to 1/4".

2.  Cut discs with a circle cutter.

3.  Lightly dust the face of the real button with cornstarch using the loose brush, and press button in to the surface of the fondant disc to make an imprint. 

4.  Put imprinted fondant disc on a fingertip or round fondant tool and gently rotate, allowing gravity to form a convex curve.  Set buttons aside to dry for 20 minutes.

5.  After 20 minutes the buttons will have hardened and will be easier to paint.  In a small bowl, mix a small amount of lemon extract and luster dust to form a paint that is not too thin, but not pasty either.

6.  Brush the gold paint on the face and sides of the fondant button.  Set aside and allow to dry completely (at least 1 hour).

7. Optional: To give your buttons a shinier, more polished look, use a dry brush, and a bit of dry luster dust on the dry buttons.  Gently burnish the luster dust in to the button to achieve a high shine.  

Buttons can be kept in an airtight container for up to 3 months.

This is the vintage-style button, before step 7

And a more polished-style button, after Step 7

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