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

DIY Gourmet Food Gift: Rosemary Salt

Have 5 minutes?
Then you can make this
delicious, inexpensive gourmet food gift.

Over Thanksgiving weekend I was visiting family up in California Wine Country.  I cooked a big meal on Saturday night and while rifling through their spice cupboard, I discovered a beautiful bottle of Rosemary Salt from a winery in Napa.  I tried it on the chicken I was cooking and ended up using it on everything else I made the rest of the weekend.  

When I returned home, I decided to try making my own so that I could always have it on hand, and would be able to share it with family and friends.  After just a little of experimentation, I found the perfect blend.  I've been using it in my recipes ever since.  It's wonderful on chicken, fish, beef and lamb.  I'm not usually a big fan of the strong flavor of rosemary, but when blended finely into the salt, it adds a perfect aromatic element.  The salt is superfine, so it melts immediately into the meat, adding lots of flavor and helping to create a nice crust when you pan sear.

Gourmet Rosemary Salt

Makes approx. 3/4 cup

2/3 cup Kosher Salt (I recommend Diamond brand)
1 Tablespoon garlic powder
2 1/2 Tablespoons Dried Rosemary

Place all ingredients in a blender.  Attach lid and shake to combine.  Then, blend till the rosemary is fine.  Time will depend on the power of your blender.  I use a Vitamix and it takes only seconds.

When making this for gifts, I recommend blending each batch individually.  The more ingredients that are added to the blender, the harder time the blender will have moving the ingredients on top through to the blades on the bottom.  This will cause uneven chopping.  

For my 4-pack of 8oz. Ball jars, I made a 5X batch.  I whisked all the ingredients together in a large bowl, then, used a 1-cup scoop to portion the right amount into the blender.  Once the rosemary was broken up finely, I poured the salt directly into the mason jar.  I repeated this with the remaining 4 cups (one cup at a time).  The whole process took around 5-minutes.

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