Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

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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.  
PrintWith ImageWithout Image Chonky Boy Chocolate Chip Cookie Ice Cream SandwichesYield: 8Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedg…

Crustless Spinach Gruyere Quiche -- Slimmed down for the New Year


An opportunity to review the Old World 6-piece Stoneware Baking Set from Temp-tations®, combined with a family resolution to eat more healthily, led me to the creation of this slimmed-down version of a classic dish that is delicious for breakfast, lunch, or dinner -- Spinach Gruyere Quiche.



My experience with the Temp-tations® (by Tara McConnell) stoneware has been exceptional.  The pieces are beautifully made, bake food evenly, and are easy to clean.  They are reasonably priced -- my 6 piece set which includes a 9" fluted deep dish pie plate and four 12 oz. mini pie dishes sells for just $29.95.  The set comes in your choice of 11 different colors.

This week, I'll be posting a giveaway with for a chance to win a Temp-tations®
Old World 6-piece Stoneware Baking Set of your own!

In addition to the great selection, style and quality, the thing I like best about Temp-tations is the collection of incredible recipes available for free on the website.  Here are a few that have caught my eye to try:

Four Cheese and Onion Dip
Pumpkin Toffee Ice Cream Pie

The recipe for Spinach and Cheddar Frittata was my inspiration to create a "skinnified" version of my favorite quiche.  I replaced the whole eggs with egg whites and used evaporated milk in place of the cream.  The result is a light and delicious quiche with lots of flavor, but less calories than a classic Quiche Florentine.  The best thing about the recipe is that it is versatile.  Use the base recipe (the egg whites, eggs, and evaporated milk) to create your own custom quiche -- just add the type of cheese, meat or vegetables that you enjoy. 


Today for lunch, I gathered up what I could find in the fridge and pantry and made individual Crustless Greek Feta Quiches in the mini stoneware pie pans.  You'll find that recipe below as well.

Crustless Spinach Gruyere Quiche


1 small sweet onion, finely chopped
1 Tablespoon butter
16 ounce carton of egg whites (or 10 egg whites)
2 large eggs
1/2 cup evaporated milk
16 ounce bag frozen spinach, defrosted and drained dry with cheese cloth
1/2 pound (8 ounces) grated gruyere cheese
1 teaspoon kosher salt
Ground pepper, to taste

Preheat oven to 400° F

Step 1:   In a skillet over medium heat, melt butter.  Add onions and a pinch of kosher salt and cook until medium brown.  Set aside.

Step 2:  In a large bowl, whisk together the egg whites, eggs and milk.  Whisk in the drained spinach, cheese and salt.  Add pepper to taste.

Step 3:  Spray 9" deep-dish pie plate with nonstick spray, or grease with some butter.  Pour in the egg mixture.  Bake in middle rack of oven for 40 minutes.  Quiche will have puffed and slightly peaked in the middle when done (but will deflate slightly as it cools).  Enjoy warm or cold.


Crustless Greek Feta Quiche


2 teaspoons butter
2-3 shallots, peeled and finely chopped
16 ounce carton of egg whites (or 10 egg whites)
2 large eggs
1/2 cup evaporated milk
2 heaping handfuls of fresh leafy greens, chopped (I used the "Power Greens" blend from Earthbound Farms that includes baby chard, spinach and kale)
1 cup (8 ounces) Feta cheese, crumbled (I used a pre-crumbled blend from Trader Joe's with Mediterranean herbs)
3/4 cup sliced grape tomatoes, pressed between paper towels after slicing to remove seeds and excess moisture
1 teaspoon kosher salt
Ground pepper, to taste 
1 teaspoon dried oregano, crushed

Preheat oven to 400° F

Step 1:   In a skillet over medium heat, melt 1 teaspoon of the butter.  Add shallots and a pinch of kosher salt and cook until medium brown.  Add the remaining teaspoon of butter and the greens.  Cook just until greens are wilted.  Remove from heat and set aside.

Step 2:  In a large bowl, whisk together the egg whites, eggs and milk.  Whisk in the greens, tomatoes, feta and seasonings. 

Step 3:  Spray 9" deep-dish pie plate (or four 12 ounce mini pie plates) with nonstick spray, or grease with some butter.  Pour in the egg mixture.


Bake in middle rack of oven for 40 minutes.  Quiche will have puffed and slightly peaked in the middle when done (but will deflate slightly as it cools).  Enjoy warm or cold.


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