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

Holiday Side Dish ~ French Onion Cauliflower Gratin

How was your Thanksgiving holiday?
Did you add anything new to your feast this year?

Inspired by a box of goodies that I received from the nice folks at Loeb's Onion Crunch, I created an all-new holiday side-dish to bring to the family table -- French Onion Cauliflower Gratin.  

Delicious, 100% Natural and only 4 ingredients:  Onion, Palm Oil, Wheat Flour, Salt
Those delicious little crispy, crunchy fried onions are typically the star of the traditional green bean casserole at this time of year.  I took my inspiration from this classic dish, pairing the toasty onions with sweet and mellow cauliflower instead of green beans.  In the place of the canned soup, I whipped up a bechemel cream sauce, loaded with Gruyere cheese, in just minutes.  The finished casserole evokes the flavors of a fine French Onion Soup.


 French Onion Cauliflower Gratin

Yield:  8-10 servings
Prep Time:  20 minutes
Baking Time:  30 minutes 
  • 1 large head of cauliflower, rinsed and chopped
  • 2 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 1 3/4 cups whole milk
  • 2 teaspoons kosher salt (or 1 teaspoon table salt)
  • 8 ounces grated Gruyere cheese
  • 1 cup Onion Crunch

Butter an 8x8 baking pan or casserole dish

1.  In a large stock pot, cover chopped cauliflower with cold water.  On the stovetop, bring to boil over high heat.  Once the water comes to a boil, continue to cook the cauliflower for 2 minutes.  Immediately drain, then rinse the cauliflower in cold water.  Set aside.

2.  In a 3-quart saute pan, melt butter. Whisk in the flour and cook until a light toasty brown.  Whisk in the milk and bring to a boil, whisking continuously.  Sauce will thicken as it comes to a boil.  Remove from heat and stir in the salt and all but 1/4 cup of the grated cheese.
3.  Stir the drained cauliflower into the cheese sauce.   

4.  Pour cauliflower and cheese sauce into the prepare baking dish.  Top with Onion Crunch and reserved 1/4 cup of cheese.

5.  Bake at 350 for 30 minutes, or until golden an bubbling.  
*This is not a sponsored post, but I did receive some free samples from Loeb's Onion Crunch. The inspiration to create a recipe and share it was all mine!


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