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

Thai Pesto with Cold Noodles, Carrots and Scallions

This delicious pesto with a Thai twist make one of my all-time favorite lunches! It's easy to make and packs well in a lunch bag or picnic basket.  I learned to make Thai Pesto many years ago from my friend Sarah.  Over the years, my own version has evolved, and most recently I made some changes to make the recipe more diet friendly.  Thai Pesto uses traditional basil as a base, but gets its Thai flavors from coconut milk, ginger, peanuts and lemongrass.  A touch of Sriracha hot sauce provides the perfect level of back-heat. 

In addition to being wonderful on cold noodles, Thai Pesto makes a great sauce for chicken and fish and is a refreshing alternative to traditional dips for fresh veggies. 

Thai Pesto with Cold Whole Wheat Noodles,
Carrots and Scallions
makes 10 6oz. servings
Weight Watcher's Points Plus:  7 pts/serving

For the Pesto:
3 ounces fresh basil leaves (approx. 1 large bunch)
1 ounce (approx. 7 cloves) fresh garlic, roughly chopped
3/4 ounce (approx. 2-3 stalks) lemongrass, roughly chopped
3/4 cup dry roasted peanuts
1 ounce (a walnut sized piece) fresh ginger, peeled and roughly chopped
1 Tablespoon Sriracha hot sauce
3 Tablespoons Light Coconut Milk
Juice of a fresh lime
1 Tablespoon brown sugar
1 Tablespoon kosher salt
1/2 cup olive oil

For the Cold Noodle Salad:
1 pound organic whole wheat spaghetti
5 ounces thinly shredded carrots
Green section of 4 Scallions (Green Onions), thinly sliced

Step 1:  Bring a large pot of water to boil for the spaghetti.  Cook pasta according to package instructions.  In the final minute of cooking, add the shredded carrots to the pot.  Drain, then rinse with cold water to stop cooking and remove extra starch.  Set aside in a large bowl.

Step 2:  In the bowl of a large food processor or in a high powered blender, puree all ingredients for the pesto until smooth.  

Step 3:  Add pesto and scallions to the bowl of pasta.  Toss to evenly coat.  Serve cold.


I hope you like this easy, affordable recipe! Between April 25 - May 25, 2014 a donation of just $40 will help the Beckstrand Cancer Association feed a family coping with cancer for an entire week! Click HERE to make your donation. 

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