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

Gluten Free Lemon Blueberry Muffins

We've been on a gluten-free culinary adventure ever since we found out that my eldest daughter has a gluten allergy.  One of her favorite baked treats is blueberry muffins, but I've been daunted at the prospect of coming up with a GF recipe from scratch.  Last week we enjoyed an incredible GF blueberry muffin at Acre in Petaluma.  It was so delicious that I felt inspired to give my own recipe a go at last.

I've been wanting to give the Gluten Free baking mix at Trader Joe's a try, so I picked up a bag and a handful of other ingredients and came up with this recipe that the whole family loved.  These muffins are easy to make and are moist, but with a delicate texture.  For fun, I sprinkled on a little bit of Swedish Pearl Sugar, but you can use any kind of sugar you like.  I hope you'll enjoy...

Gluten Free Lemon Blueberry Muffins
(can be made dairy free as well)

  • 2 cups gluten free flour (I used Trader Joe's brand)
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/4 cup coconut sugar (regular sugar is fine, or use your favorite 1/1 sugar substitute)
  • 1/2 cup vegetable or canola oil
  • 1/2 cup milk (or milk substitute)
  • 1 teaspoon vanilla extract
  • 1 cup applesauce
  • 1 1/4 cups frozen wild blueberries (I used Trader Joe's)
  • 2 Tablespoons melted butter (or butter substitute)
  • 1 Tablespoon sugar (I like to use a large grain sugar for crunch)

Preheat oven to 350 degrees F
Line a muffin tin with baking cups

Step 1:   In a medium bowl, whisk together the gluten free flour, baking soda, cinnamon, salt and lemon zest.  Set aside.

Step 2:  In a separate bowl, whisk together eggs, sugars, oil, milk and vanilla.  Stir in applesauce.

Step 3:  With a large fork, gently stir the frozen blueberries into the dry ingredients.  Pour wet ingredients into the dry ingredient bowl.  Gently fold the ingredients together with a rubber spatula to combine.  Scoop batter evenly into the prepared muffin pan.

Step 4:  Bake for 20 minutes.  Brush muffin tops with the melted butter, then immediately sprinkle with sugar.  Bake an additional 2 minutes.  Remove from oven, cool, and enjoy!

This post has been linked-up with:
Wet Paint Wednesday @ The Clumsy Crafter

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