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…

A Little Sunday Nosh ~ Oil Cured Cheese with Fresh Herbs

Here's a wonderful little nosh for cheese lovers that's easy to make.  Treat yourself to an artful melange of  flavors when the mood strikes; serve with antipasti, or give as a hostess gift!

When you're done with the cheese, you have an exceptional flavored oil that is perfect for salad dressing or for dipping pieces of crusty French bread.

Oil Cured Cheese with Fresh Herbs
(makes a one- pint jar)

 8 oz. hard or semi-hard cheese*, cubed
1 cup extra virgin olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, peeled and pressed with the side of a chef's knife to release flavor
1 sprig fresh rosemary
4 sprigs fresh thyme

Step 1:  With the back edge of a chef's knife, lightly bruise the herbs on a cutting board to release the essential oils.

Step 2:  In a one-pint sterilized mason jar, stir together oil, smoked paprika, crushed pepper and garlic.   

Step 3: Add herbs, then cheese.  Turn jar upside-down for 1 minute to distribute oil.

Step 4:  Cover and refrigerate for at least one hour and up to two weeks.  Bring to room temperature before serving.

*some cheeses that work well are parmesan (not Reggiano), dry jack, gruyere, gouda, iberico, and manchego.

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