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…

Spaghetti Galette with La Romanella
(#LaRomanella )

If you've ever enjoyed taking a bite of garlic bread and spaghetti all at once, you're going to love the Spaghetti Galette -- Imagine a traditional spaghetti dinner nestled within a flaky, buttery puff pastry crust.  

This week, I had the opportunity to shop my local Smart & Final store to purchase La Romanella products to use in the creation of a new recipe (You can read more about the process of inspiration to creation HERE).  Inspired by one of my family's favorite dinners (Timpano), my favorite dessert (Galette de Rois), and the Pizza Pie at Fudge Ripple, I put together this easy and elegant dinner that the whole family loved!

My "assistant" chopped the olives.

The La Romanella mild Italian sausage is delicious -- perfect seasoning and great snap.  Most importantly, the sausages don't contain any preservatives or MSG.  I'm so happy to have found a great tasting, nitrate free sausage!

Sauce in a can? The La Romanella sauce is made using California vine-ripened tomatoes picked fresh and canned within 6 hours of coming from the field.  It is rich and robust and tastes better than anything I've had out of a jar from the grocery store.    The parmesan cheese is aged 10 months or more, and I love that the spaghettini is organic!

I like that the the labels on the La Romanella products read like one of grandma's recipes -- less than 6 ingredients and nothing you have to have a chemistry degree to recognize.

Spaghetti Galette
serves 6

1 Tablespoon La Romanella Extra Virgin olive oil
2 cloves fresh garlic, minced
1 3/4 cups La Romanella Marina Sauce
salt and pepper to taste
1 Tablespoon fresh basil, chopped
2 La Romanella Mild Italian Sausages 
4 ounces La Romanella Organic Spaghettini
1/4 cup grated La Romanella parmesan cheese
2 sheets puff pastry, thawed and held in the refrigerator until ready to use
10 large black olives, halved lengthwise (you can also use quartered artichoke hearts)
Egg wash consisting of 1 egg yolk whisked with 1 Tablespoon cold water

Step 1:  In a medium saucepan, heat olive oil.  Add minced garlic and cook over medium-high heat for one minute.  Add marinara sauce and simmer for another 3 minutes.  Remove from heat and stir in the fresh basil.  Season with salt and pepper.  Set aside.

Step 2:  Broil sausages for 5 minutes on each side.  Allow to cool, then cut in diagonal slices.  Set aside.

Step 3:  Bring a large stockpot of water to a boil.  Add spaghettini, stir, then boil for 6 minutes.  Drain, then return to pot.  Stir in all but 1/2 cup of the sauce.  Stir in the parmesan cheese.  Set aside to cool.

When pasta and sausages have cooled to room temperature:

Step 4:  Arrange oven rack to the middle position and preheat oven to 450 degrees F. Line a baking sheet with parchment paper. 

Step 5:  On a lightly floured, cool surface, unfold a sheet of puff pastry.  Use a lightly floured rolling pin to gently smooth out the creases.  Use a 9 1/2" dinner plate as a template to cut a circle with a sharp knife.  Place pastry circle on the parchment lined baking sheet. 

Step 6:  Brush perimeter of pastry circle with egg wash.  Distribute the spaghetti evenly on the pastry, leaving about a 1" border.  Arrange the sausage slices around the edges, and olive halves in the center.

Step 7: Spread the remaining sauce on top of the sausage and olives.

Step 8:  Cut a second pastry circle in the same fashion as the first, this time trimming 1/2" beyond the plate for a slightly larger circle.  Place the second circle on top of the first, matching the edges.  Press all around the edges to help them stick together.  Decorate with a fork, by pressing the tines of a fork lightly around the edges (but not all the way through).

Step 9 (optional):  With the point of a sharp knife, make a design in the top of the galette, taking care not to go all the way through the pastry.  

Step 10:  Brush the surface with egg wash, being careful not to let any run off the edges.

Step 11:  Bake galette on the center rack of a 450 degree F oven for 15 minutes.  Then, reduce heat to 350 and bake for an additional 20 minutes.  Remove from oven and cool for 15 minutes before serving.


Win a trip to Las Vegas from Smart & Final

If you purchase La Romanella items from Smart & Final, you can go to ,venter the code on the receipt from your purchase of La Romanella products and be entered to win some of these amazing prizes:

Grand Prize: Weekend trip for 2 to an Italian-inspired resort in Las Vegas (readers can enter by purchasing La Romanella products and entering code found on receipt)

8 $50 SmartCash cards (readers can enter by voting for their favorite La Romanella recipe each week)

Vote for Rook No. 17

Visitors to the site will can vote for their favorite La Romanella blogger recipe. The blogger recipe with the most votes each week will win a $100 SmartCash card, so if you love the sound of my Spaghettini Galette, I'd love your vote!


This project has been compensated as part of a social shopper insights study for #collectivebias #CBias ”. All opinions and accolades are genuine and are my own.

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