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

Our Favorite Kid-Friendly Appetizer: Bacon Wrapped Water Chestnuts

A little history:  The origin of the bacon-wrapped water chestnut recipe (a mock-Polynesian dish called Rumaki) can be traced all the way back to Palm Springs in 1941.  I can't claim to have been there, but do I remember hovering near the Rumaki tray at my parents' cocktail parties back in the 1970s.  

Flash forward to the present:  For my gluten-intolerant, bacon-loving daughter's birthday party, I made a tray of bacon wrapped water chestnuts, and it's been a family favorite ever since.  Crisp, crunchy, salty and smoky, these bite sized appetizers are as easy for kids to prepare as they are to eat!  Try them for your next party!

Kid-Friendly Finger Food:
Bacon Wrapped Water Chestnuts

Makes:  24
Time:  10 minute prep, 30 minute bake

  • 2  8oz. cans whole water chestnuts, drained and dried with a paper towel or lint free cloth
  • 12 pieces high quality bacon, divided into two shorter pieces
Preheat oven to 425° F.  Arrange an oven rack on the top level.

1.  Tightly roll a water chestnut in a halved bacon slice.  Secure with toothpick, loose end down, and place on an ungreased baking sheet. Repeat with remaining water chestnuts.

2.  Bake on top rack of oven for 25-30 minutes, or until bacon is crisp.  Cool for 5 minutes, then serve.

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