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

St. Patrick's Day Recipe: Shamrock Style Irish Sausage Rolls

For our St. Patrick's day celebration this year, I decided to put a holiday spin on the classic Irish bakery savorie -- The Irish Sausage Roll.   Like the classic, my shamrock-shaped pasties consist of hand-blended Irish sausage enveloped by buttery, flaky puff pastry.  These were such a hit with my family that I felt lucky to grab a few decent photos before they all disappeared.

My daughter absconded with the last two to tuck into her lunchbox for school tomorrow.

Not having a drop of Irish blood in my body, I consulted an expert to help get this party started:  Irish American Mom.  I adapted her recipe for Irish Sausage Rolls to suit my plans for the Shamrock pasties.  

Shamrock Style Irish Sausage Rolls

Yield:  18 Shamrock Pasties
Prep Time:  30 minutes
Baking Time:  20 minutes

1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon each of the following dried herbs:  marjoram, basil, rosemary, sage, fennel seed
1 teaspoon kosher salt
black pepper to taste
1/2 pound ground pork (you can use turkey or chicken if you prefer)
1/2 cup breadcrumbs
1 clove of garlic, minced
1 Large egg, beaten

4 sheets puff pastry
1 Large egg + 1 teaspoon of water, beaten
flour for dusting

Pastry brush
Shamrock cookie cutter*
spice mill, grinder or mortar & pestle
rolling pin
2 large baking sheets
Parchment paper

Step 1:  In a spice mill, grinder, or with a mortar and pestle, grind the spices, salt and pepper together.

Step 2:  In a medium bowl, combine ground spices, minced garlic and breadcrumbs.

Step 3:  Using your fingers, combine the pork and dry ingredients in the medium bowl.  Add 1 Tablespoon of the beaten egg (discard the rest).  Mix thoroughly with your hands until the mixture comes together.

Step 4:  Preheat oven to 400 °F.  Line two large baking sheets with parchment.  Arrange oven racks to the two middle positions.

Step 5:  Roll one thawed puff pastry sheet on a floured surface.  Roll, with a floured rolling pin, just enough to smooth out any creases and to allow enough room to cut 9 shamrocks from the sheet.

Step 6:  Use cookie cutter to cut 9 shamrocks from the puff pastry. Set the scraps aside (you can use them later to make mini sausage rolls with any remaining sausage filling).

Step 7:  Brush each pastry shamrock with the egg wash.

Step 8:  Use your fingers to portion small balls of sausage and place on the pastry as shown below.

Step 9: Roll out the second sheet of pastry.  Cut another 9 shamrocks.  Brush those shamrocks with the egg wash.  Place one pastry shamrock, egg wash side down, on top of one with filling.  Repeat with remaining pastry.  Use fingers to seal the edges of the two pastry sides together.  


Brush tops of pastries with the egg wash.  Arrange all 9 filled, sealed and egg washed pastries on one of the prepared baking sheets.  Use a small knife to make a small cross in the center of each shamrock to allow for steam to vent.  Set sheet aside in a cool place.

Step 10:  Repeat with remaining two sheets of puff pastry to complete the second tray of shamrocks.

Step 11:  Put baking sheets in the preheated oven for 10 minutes.  After 10 minutes, switch the position of the racks.  When finished, pastries should be puffed and golden brown.

Serve warm or cold.

*I used the Wilton Comfort Grip Shamrock Cookie Cutter which I purchased from Amazon.

This post has been linked-up with:
The Inspiration Board - Creative Party @ Homework

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