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…

Cooking with Edible Flowers ~ Honey Viola Lollipops


It's finally starting to feel like spring around here!

The sun is shining.
The birds are chirping.
And the flowers are all in bloom!


I've been waiting all winter long for the arrival of spring flowers in order to start enjoying the beautiful and wildly creative recipes in Miche Bacher's book, Cooking with Flowers.  I'll be sharing my review and giving away a copy next week, but today I'm pleased to be showing you how to make Honey Viola Lollipops, inspired by Miche's Pansy Lollipop recipe.


For my recipe, I went with the pansy's smaller cousin, the viola. I replaced 1/4 cup of corn syrup from the original recipe with 1/4 cup of organic honey.  You can use any type of edible flower, and can flavor the lollipops to suit your taste.


A few notes:  
  • I found that the darker blossoms work better than the lighter ones.  The yellow violas were barely visible inside the sugar.  
  • Pouring the molten candy into uniform circles is a bit tricky.  Even though I like the free-form look of these lollipops, I'd like to try them next time in a mold.  
  • If doing free-form lollipops, I'd recommend using two baking sheets.  This way you have more room for each pop, and are less likely to have them run together.


Honey Viola Lollipops

adapted from Cooking with Flowers by Miche Bacher

12 lollipop sticks
scotch or craft tape
Non-stick spray
12 violas (or any edible flowers you like)
1 cup granulated sugar
1/4 cup corn syrup (not HFC)
1/4 cup organic honey
1/3 cup water


Step 1:  

Free-form Option:  Line 2 baking trays with parchment paper.  Arrange 6 sticks on each tray.  Tape in place so that the sticks don't roll.  Spray areas where candy will be poured with non-stick spray.  Arrange one viola directly above each stick.

This photo gives an idea of how I taped the sticks down and placed the blossoms.  I'd recommend dividing the sticks between two trays, however.  This configuration was a little too cramped.

Molded Option: Spray a 12-cavity lollipop mold with nonstick spray.  Set sticks in place.  Place a viola in the center of each cavity.

Step 2:  Place a large metal bowl full of ice cubes next to the cooking surface.  Spray a 1 or 2-cup glass measuring cup with nonstick spray.  

Step 3:  Combine sugar, corn syrup, honey and water in a saucepan over medium heat and stir until sugar is dissolved.  Then, let it come to a boil and insert a candy thermometer.  Boil syrup mixture without stirring until the temperature reaches 300° F.  Remove from heat and immediately place the saucepan on top of the ice to stop the cooking.

Step 4:  Carefully pour the hot syrup into the glass measuring cup.  This will make it easier to pour the syrup.  Gently pour the hot candy into the molds or over the flowers on the prepared pans.  Let pops cool completely (about 10-20 minutes) before moving.  Store in an airtight container and away from humidity.

 

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