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

Chocolate Gingerbread Bundt Cake
~Dessert with Friends & Duncan Hines~

Thanks to Duncan Hines for sponsoring my writing. There's no limit to the baking possibilities, so grab your favorite Duncan Hines mix and Comstock or Wilderness fruit fillings and Bake On!


The holidays are such a busy time, so I find it helpful to keep a few tricks up my sleeve and a few shortcuts in my pantry.  With a box of Duncan Hines cake mix, a few other pantry staples and a little imagination, you can be ready with a perfect holiday dessert quicker than you can say "Bob Cratchit".

When I found out about the opportunity to write for Duncan Hines, I knew immediately what I was going to share:  It's my Chocolate Gingerbread Bundt Cake, a family favorite!  This delicious cake is so easy to make and unlike many gingerbread cakes, isn't too heavy on the spices or molasses.  Just imagine a cozy winter evening with some dear friends, hot cocoa, tea or coffee, and a scrumptious slice of chocolate gingerbread cake on each plate!

Chocolate Gingerbread Bundt Cake

1 package Duncan Hines Devil's Food Cake Mix (18.25 oz.)
1 package (4-serving size) chocolate instant pudding mix
4 large eggs
1 tablespoon ground Ginger
1 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
1/4 teaspoon ground Cloves
1/2 cup lowfat buttermilk
1/2 cup vegetable or canola oil
1/3 cup molasses
1/2 cup water

10-cup bundt pan
Butter or shortening for greasing the pan
Flour or cocoa powder for dusting the pan
Confectioners sugar for dusting the cake

Preheat oven to 350°F. Butter or grease the bundt pan, then dust with flour or cocoa powder.

Step 1.  Beat all ingredients in a large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. 

2. Pour batter into the prepared bundt pan.  Smooth and level with a rubber spatula or the back of a large spoon.

3. Bake 50-55 minutes or until cake pulls away from side of pan and cake springs back when touched lightly. 

Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely. Sprinkle cake with confectioners' sugar and serve with whipped cream.


This recipe has been shared with Steam Tea Travels


  Remember to check out Duncan Hines' website to find some great recipes for your holiday get-together! I was selected for this sponsorship by the Clever Girls Collective.

Popular posts from this blog

Recipe: New World German Brown Bread -- "Squaw Bread"

Recipe: Monterey Fishermans Wharf Clam Chowder

Calling all Creatives: Win an Elmer's Looks for Less Prize Pack