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

Handmade Gift Idea: Swedish Tea Cake Baking Kit

This recipe comes from the Swedish side of my husband's family.  The buttery little tea cakes are delicious warm or cold with a glass of milk or a cup of coffee. If you have a set of mini tart tins (Sandbakelser tins) sitting around, this is a recipe that will put them to good use. If you don't have a set, you're going to want to get one!

While holiday shopping online this year, I came across a set of  36 Sandbakelser tins on Amazon for less than $14 (HERE).  I decided to break up the set to turn our family recipe into a mason jar baking kit for holiday gifts.  

I measured and funneled the dry ingredients into a wide-mouth mason jar, set down a flattened baking cup, and inserted a dozen tins on top.  Then, I topped the jar off with a paper doily and a custom label bearing the recipe.

Swedish Tea Cake Baking Kits
  • Whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, and 1/4 cup almond flour (meal) per jar.
  • Funnel into a wide-mouth mason jar.  Tap jar gently on a flat surface to allow ingredients to settle.  
  • Set a flattened paper baking cup on top of the flour mixture.  Place a stack of tart tins on top.  Place lid on jar.  Cover with a doily.  Set custom label in place (you can download a sheet for free HERE).  Screw on the band.

To make a batch of your own Swedish Tea Cakes to enjoy, here's our family recipe:

Swedish Tea Cakes
(baked in Sandbakelser)

Yield:  Approx. 16 tea cakes

2 cups all-purpose flour, divided
1/4 cup almond meal
1 cup (2 sticks) salted butter, softened
2/3 cup granulated sugar
1 large egg white
1 teaspoon vanilla
1/2 teaspoon almond extract

In a medium bowl, whisk together the flour and almond meal.  Set aside.  Beat the butter and sugar in a large bowl until light and fluffy.  Beat in the egg white, vanilla and almond extracts to combine.  Stir in the flour mixture to form a soft dough.  Chill dough in the refrigerator for 1 hour.  Preheat oven to 375 ° F.  Press dough into mini tart tins (flush with the rim).  Set tins on a baking sheet and bake for 20 minutes or until edges just begin to brown.  Remove from oven and cool for 2 minutes.  Invert tins to remove cakes.  Serve warm or cold, lightly dusted with powdered sugar. 

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