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.  
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…

Recipe: Harry Potter Hogwarts Express Pumpkin Pasties

My family and I have been catching up on the Harry Potter movies this week in anticipation of the release of Harry Potter and the Deathly Hallows Part II.  As we conclude our Harry Potter marathon this evening, I thought it would be fun to serve a little treat inspired by the magic of Hogwarts.

Have you read the Harry Potter series by J.K. Rowling?  Did the descriptions of the enchanting and fantastical treats enjoyed by the students of Hogwarts make your mouth water as much as mine?  One of the foods mentioned in the book that captured my fancy was the Pumpkin Pasties sold on the Hogwarts Express.  So here, for your enjoyment (and mine...oh yes indeed) is my interpretation of Pumpkin Pasties -- a hand-pie with a brown sugar cookie crust and pumpkin filling.  The pies are "stamped" to give them a little extra MAGIC!

Hogwarts Pumpkin Pasties

Makes 18-22

Cookie Crust
  • 2 large eggs
  • 1 cup butter
  • 1 cup brown sugar, packed
  • 6 Tablespoons molasses
  • 1/2 cup vegetable shortening
  • 5 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons salt

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup canned pumpkin
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg

  • Wax paper
  • Circle cookie cutter
  • Chopstick or wooden spoon with a rounded end
  • For the imprints:  'H' foam stamp, scalloped biscuit cutter, circle cookie cutter or drinking glass smaller in circumference than the one you use to cut out the cookies

Step 1:  In the bowl of an electric mixer, add eggs, butter, brown sugar, molasses and shortening.  Beat until fluffy.

Step 2:  In a large bowl, add flours, baking soda and salt.  Whisk to thoroughly combine.

Step 3:  Add the dry ingredients to the wet and mix till a cohesive dough is formed.  Turn out on a lightly floured work surface and divide dough in to two separate balls.

Step 4:  Tear off a sheet of wax paper to fit inside a baking sheet.  Set wax paper on your work surface.    Lightly dust wax paper with flour.  Form one dough ball in to a flat rectangular shape. With a rolling pin, roll dough almost to the edges of the wax paper.  Transfer dough and wax paper to your baking sheet.  

Step 5:  Repeat with second dough ball.  Place 2nd rolled sheet of dough and wax paper on top of the first.  Cover entire baking pan with plastic wrap and chill in the refrigerator for 2 hours or overnight.

Step 6:  Prepare filling by combining all ingredients in a small bowl.  Set aside.

Preheat oven to 350 F

Step 7:  When dough has chilled, use a round cookie cutter or the rim of a glass dusted with flour to cut circles from the first sheet of dough.  Place on a baking sheet, 2 inches apart.  Set scrap dough aside.

Step 8:  Put a heaping teaspoon of filling in the center of each circle.

Step 9:  From the second sheet of dough, use the same circle cutter to cut the same number of circles as you did in Step 7, but do not remove from the wax paper.  While still on the wax paper, imprint each circle with an 'H' for "Hogwarts" or "Harry".

Step 10:  Use the scalloped cutter to press a pattern around the 'H'. Then use the circle cutter to press a final circle.  Do not cut all the way through.

Step 11:  Cover each bottom-half on the tray with a stamped top-half.  Using the rounded end of a chopstick or wooden spoon, press around each pie to crimp closed.

Step 12:  Bake at 350 for 20-22 minutes.  

(While the pasties are baking, combine all the scrap dough into a flat rectangle and roll out on a sheet of wax paper.  Refrigerate for 20 minutes, then repeat the process above to make more pasties.)

Remove from oven.  Cool for 10 minutes on a rack before removing from pan to continue cooling.  


I made some fun little bags for the Pumpkin Pasties to give as gifts.
You can download the template for free HERE.

Step 1:  Print out the top side of the bag on a sheet of the 5.25 x 6.75 kraft cardstock.

Step 2:  Using a craft knife, remove the inner circle.

Step 3:  Glue stick around the circle on the wrong side of the bag.  Cover with a square of cellophane.

Step 4:  Sew a top sheet and plain back sheet together.

Step 5:  Insert cookie.  Sew closed.  Trim bag with decorative scissors.

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