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…

Coconut-Curry Butternut Squash Soup

Rich, silky, and lush with flavor, would you believe that this Thai inspired butternut squash soup is also low in fat?  Based on a Weight Watchers recipe, this so-good-you'll-want-to-lick-the-bowl soup gets its creamy texture from the roasted pureed butternut squash which is loaded with vitamins A and C, light coconut milk and just a touch of fat free evaporated milk. 

If I were served this soup in a restaurant I would be back the next day, first thing in the morning, nose pressed against the glass door with a pathetic "must have soup" look in my eyes.  It's that seductive.  

 Coconut-Curry Butternut Squash Soup
(adapted from Weight Watchers)

1 3-lb. butternut squash, peeled, seeded and cut into 1" cubes
1 Tablespoon canola oil
1 large sweet onion, chopped
2 cloves garlic, finely chopped
1 Tablespoon freshly grated ginger root
1 Tablespoon curry powder
2 cups nonfat chicken stock or broth
14 ounces light coconut milk
2 teaspoons kosher salt (halve the amount if using table salt)
a pinch of cayenne pepper
1/2 cup fat free evaporated milk
1 Tablespoon fresh lime juice
chopped fresh cilantro, scallion and/or basil for garnish

Tip:  To prepare the butternut squash, cut off the stem and bottom ends with a sharp knife, then run a vegetable peeler from one end to the other to remove the skin.  Slice the peeled squash in half lengthwise, then scoop out seeds with a large spoon.  Now it's ready to slice.

Preheat oven to 400 degrees F.  Coat a large baking sheet with cooking spray.

Step 1:  Place cubed squash in an even layer on prepared baking sheet and bake for 20 minutes.  Stir, then lightly spray squash with cooking spray and bake for an additional 20 minutes.  Squash should be fork tender when ready.  Remove from oven and set aside.

Step 2: In a large stockpot, heat oil over medium heat.  Add onions and cook until lightly browned, stirring periodically to avoid burning (approx. 10  minutes).

Step 3:  Add garlic and ginger.  Cook, stirring constantly for about a minute more.  Add curry powder and stir to combine.  Cook for another 30 seconds.

Step 4:  Add the roasted squash to the pot.  Stir to combine.  Add the broth, coconut milk, salt and cayenne pepper.  Cover and simmer for 10 minutes.

Step 5:  Transfer soup to a blender or food processor.  Add the evaporated milk.  Puree until smooth and creamy.  You may need to do this in two separate batches depending on the size of your bowl/carafe. 

Step 6:  Return  soup to pot, off the heat, and stir in the lime juice.  Ladle soup into bowls and garnish with scallions, cilantro and/or fresh basil.

This post has been shared with:
Whole Food Thursdays at Beyond the Peel

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