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

Delicious and Easy No-Knead 2-Seed Whole Wheat Bread

There's nothing quite like slicing in to a still-warm-from-the-oven homemade bread at the dinner table, but between work, the kids' activities, and keeping up with the day-to-day, finding the time to make a good home baked bread can be a challenge.  Enter the no-knead bread:  Stir together a few ingredients at night before bed, turn out on a counter the next afternoon, pop in the oven an hour before dinnner time and poof! -- a perfect loaf of bread to enjoy with your meal.

Back in June I featured a recipe for a No-Knead Ciabatta-like bread made with white all-purpose flour, based on the Jim Sullivan recipe from the NY Times.  Today, I'm pleased to share my recipe for a wonderful whole wheat version crusted with toasted seeds.  I've put together a timeline for the bread to be ready to eat at 6:00 p.m.  You can adjust the schedule as you see fit. Enjoy!

No-Knead 2-Seed Whole Wheat Bread

1 cup whole wheat flour
1 2/3 cups all-purpose flour
1/3 cup wheat germ
1 teaspoon brown sugar
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 2/3 cups room temperature water

1 Tablespoon sesame seeds
1 Tablespoon poppy seeds
You can also use flax seeds
1/4 cup cornmeal for dusting 

9:00 p.m. (or before you go to bed):  In a large bowl, stir together the first seven ingredients till blended. Dough will be shaggy and sticky.  Cover the bowl tightly with plastic wrap, and then with a kitchen towel.  Let rest at room temperature until the next day (12-18 hours later).  Do not let the dough continue to rise beyond the 18 hours or it will begin to over-proof and the resulting bread will be rather flat.

3:00 p.m.  Lightly flour a work surface and place dough on it.  Sprinkle with a little bit of flour and fold it over on itself once or twice.  Cover loosely with plastic wrap and rest for 15 minutes.

3:15 p.m.  Using just enough flour to keep dough from sticking, quickly and gently shape the dough into a ball.  Place the dough, seam side down, on a cotton towel (not terry cloth) that has been dusted with cornmeal.  Sprinkle the dome of dough with the seeds and bit of cornmeal.  Cover with a second towel and let rise for 2 hours.

4:45 p.m.  Place a 6-8 quart heavy covered pot (cast iron, enamel, pyrex or ceramic -- I use All-clad). on middle rack of oven and preheat to 450 F with the lid on.

5:15 p.m.  Remove top towel from dough.  Open oven and remove lid from the pot -- be sure to use an oven mitt.  Slide hand under the dough with both hands.  Gently and quickly lift and rop in to the preheated pot.  Shake pan once or twice if dough is unevenly distributed.  Cover with lid and bake 30 minutes.

5:45 p.m.  Remove lid from pot and continue to cook bread for another 15 minutes.

6:00 p.m.  Bread is done.  Remove from oven, let cool for 15 minutes, then serve, slice and enjoy!

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