Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Image
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…

Sunshine Lemon Hand Pies ~
An easy treat for Pi Day!


Being short on both sunshine and time, I put together these sweet, tart and tasty little lemon pies last night after being convinced (it didn't take much) by my daughters that it would be shame to let Pi Day (3/14) pass by without making pie.

Hand pies are the perfect dessert to make in a pinch.  Keep your freezer stocked with some ready-made pie crusts (homemade or store bought) and you'll be ready to roll (pun intended).  You can use store bough pie filling (or some you've canned yourself) or your favorite preserves.

I love the way lemon curd tastes with the salty, buttery pie crust!


Sunshine Lemon Hand Pies
(Makes approx. 1 dozen)

2 prepared rolled pie crusts (thawed, but still cold)
1 cup Lemon Curd
1 egg, beaten
Flour for dusting
2 TB granulated or turbinado sugar

Preheat oven to 425 F
Line two baking sheets with parchment paper

Step 1:  Roll out pie crust on a lightly floured board.  Cut in to 3.5" rounds.  Repeat with second pie crust.  You'll need two rounds of dough for each hand pie.


Step 2:  Arrange 6 dough rounds on each prepared baking sheet. With a finger dipped in a small bowl of water, moisten a 1/4" border around each circle of dough (to form a "glue" to seal the two crusts together).

Step 3:  Place a tablespoon of lemon curd (or filling of your choice) in the center of each circle.


Step 4:  Place another round of dough on top and press to seal the edges.  With the tip of a tooothpick or skewer, poke a small hole in the center of the pie to allow air to escape.


Step 5:  Dip a dowel or chopstick in flour (to prevent sticking), then dimple the edges of each pie as demonstrated in the photo below.



Step 6:  Use a finger to press down each "petal" or "ray".  This helps to seal the pie and gives it its sunny shape.


Step 7:  With a pastry brush, brush the beaten egg on top of each pie.  Sprinkle with sugar.


Step 8:  Bake at 425 for 12 minutes.  Reduce heat to 350 and bake for an additional 12 minutes.

Step 9:  Cool on an elevated rack, then enjoy!

Just for fun, I added the Pi symbol with an edible food-grade pen.


Popular posts from this blog

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

CAMP CUPCAKE: An Elmer's Kids Craft Camp Party + Giveaway

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