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

Party-Size Candied Bacon Churros

Mini Candied Bacon Churros ~ perfect little bite-sized puffs of deep fried, candied bacon laden, cinnamon-sugar-rolled goodness.  They're easy and fun to make and are a delightful diminutive dessert for your fiesta!  

Yesterday I shared my review and giveaway for Tiny Food Party! Bite-size Recipes for Miniature Meals by Teri Lyn Fisher and Jenny Park of  You can enter to win a copy HERE (through December 31, 2012).

Today I'm pleased to be sharing one of my favorite recipes from Tiny Food Party!Itty-Bitty Candied Bacon Churros.  They were a big hit as a late-night treat at my girls' sleepover last night!

Itty-Bitty Candied Bacon Churros
(from Tiny Food Party! Bite-size Recipes for Miniature Meals by Teri Lyn Fisher and Jenny Park)

Yield:  Approx. 24
Active Time:  Approx. 20 minutes

1 quart vegetable oil, for frying

2 tablespoons unsalted butter
1/2 tablespoon granulated sugar
1/4 teaspoon salt
3/ cup all-purpose flour
2 large eggs
1/2 cup Candied Bacon (see recipe below)

For Topping and Dipping
1/2 cup granulated sugar
2 Tablespoons ground cinnamon
Dulce de Leche or Nutella for dipping (optional, but recommended)

  1. In a large pot, preheat oil to 350 degrees F.
  2. In a medium nonstick saucepan, bring 1/2 cup water, butter, sugar and salt to a boil.  
  3. With a wooden spoon, stir in the flour until a dough forms.  Reduce heat to medium-low and cook for abot 2 minutes, or until batter is thick and sticky.
  4. Remove from heat and beat in eggs, one at a time, until fully incorporated.  (Note:  If dough is too dry and remains in a tight ball, stir in an additional Tablespoon of water.)
  5. Fold in candied bacon.
  6. Scoop batter into a piping bag fitted with a small star tip.  (Note:  My star tip would not allow the dough to pass through because of the bacon bits.  Instead, I removed the tip and allowed the dough to come through the coupler.  It made perfect little uniform churros.  If you do not have a pastry bag, you can use a ziploc freezer bag.  Snip a 1/2" hole in one corner after filling with the dough).
  7. Pipe batter directly into the oil, cutting into 2-inch segments with kitchen scissors to create short, skinny pieces.  Fry in smal batches for 2 to three minutes (or until golden brown).  Transfer to paper towels to drain.     
  8. In a big shallow bowl or baking dish, combine sugar and cinnamon.  Toss hot churros in cinnamon-sugar and serve with warmed dulce de leche or Nutella for dipping.  
Candied Bacon
makes about 1/2 cup

2 tablespoons vegetable oil
1/2 pound bacon, minced
1 1/2 tablespoons granulated sugar

  1. Line a baking sheet with parchment paper.
  2. Warm oil in a large skillet over medium-high heat.  Add bacon and fry, stirring occasionally, for 6 to 8 minutes, or until crisp.  Transfer to a paper towel and drain all but about 2 tablespoons of the bacon grease from the pan.
  3. Return friend bacon bits to the skillet and reduce heat to medium-low.  Sprinkle sugar over top and stir.  Continue stirring until sugar is melted and bacon is well coated (3-5 minutes).  Pour candied bacon onto the prepared sheet and spread in an even layer.  Let cool and dry (about 30 minutes before using).
Tip:  Candied bacon can be stored in an airtight container for up to 3 days.  If it begins to get sticky, spread onto a nonstick skillet and dry out over medium-low heat, stirring occasionally.   
This post has been linked-up with:

Popular posts from this blog

Vintage Folk Art Style Paper Mache Snowman Tutorial

Recipe: New World German Brown Bread -- "Squaw Bread"

Nostalgia Food: Old Fashioned Apple Hand Pies