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

Toast the New Year with Homemade Almond Liqueur ~ Liquore Alle Mandorle

Homemade almond liqueur -- so delicious and so, so easy to make!  This classic Italian liqueur, with its hints of orange, vanilla, and spice, makes a wonderful after-dinner aperitif, or the basis for any cocktail calling for amaretto.  Decanted in a lovely little bottle, it makes a wonderful gift!

While preparation takes under 20 minutes, the flavors needs some time to develop and blend (4-6 weeks), so you'll want to start yours right away to have it done in time for New Years!

Homemade Almond Liqueur
Liquore Alle Mandorle
(makes 2 liters)

  • 10 ounces raw almonds (approximately 2 cups)
  • 2 teaspoons coriander
  • 1 star anise
  • 1 clove 
  • 2 liters vodka
  • zest of 2 medium oranges
  • 1 vanilla bean, split
  • 2 1/2 cups water
  • 2 cups granulated sugar

2.5 - 3 liter glass jar

1.  Blanch the almonds by bringing 4 cups water to boil on the stovetop.  Add almonds, then immediately remove from heat.  Let sit for two minutes.  Drain, then rinse with cool water.  Squeeze almonds out of their skins, then pat dry and set aside.

2.  With a spice mill or mortar and pestle, grind the coriander, star anise and clove.

3.  In a 2 1/2 -3 liter glass jar, combine vodka, blanched almonds, ground spices, orange zest and split vanilla bean.  Stir to combine.  Cover tightly, then store in a cool, dark place for 1 week, shaking or mixing periodically.

4.  In a medium saucepan, make a simple syrup by combining water and sugar.  Bring to a boil.  Remove from heat and cool slightly.

5.  Strain the alcohol mixture through a double layer of cheesecloth.  Return the strained alcohol to the jar.  Stir in the simple syrup.  Separate the strained almonds and vanilla bean from the spices.  Return only the vanilla bean and the almonds to the alcohol mixture. 

6.  Cover and store in a cool, dark place (shaking or mixing periodically) for 4-8 weeks to allow flavors to mingle and blend.

7.  Strain finished liqueur and decant in individual bottles.  

I've linked-up this post with:
A Crafty Soiree

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