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

Two Meals from One Simple Dish: New Potatoes with Parsley Butter
{Plus a $50 Safeway Giveaway} #lifeforless

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and All You Magazine, but all my opinions are my own. #pmedia #lifeforless


What do you look for in a recipe?
Ease and convenience?
Low cost per serving?
Ready in less than 30 minutes?
Gourmet taste and elegant presentation?

A good recipe,
nay, a great recipe,
that is truly worth sharing
is all that, plus
yields leftovers that can be turned into a second meal.

Today, I'm pleased to be sharing a great recipe that I found in the April 2014 issue of All You Magazine.  The issue is packed with easy and delicious recipes, money saving tips, and some of the cutest and most original Easter Egg decorating ideas I've seen.  Flipping through the pages at my local Safeway store, one recipe in particular caught my eye:  New Potatoes with Parsley Butter.  I was looking for an easy, elegant and gluten-free dish for my Easter table and this one fit the bill.  

If you're a new cook,
you're going to love this recipe.
Skills required:  Boil water and press the button on a food processor

If you're already a dynamo in the kitchen,
you'll love the fact that you can breeze right through this recipe and still impress your guest.

Short on time?  No problem.
You can prepare both the potatoes and parsley butter days in advance.

On a budget?
The cost per serving is just 68-cents!
I love the way that all of the recipes in All You
magazine break down the prep time, cook time,
servings, and cost per serving.

Make a double batch.  Why?
In the morning, you can make a delicious breakfast
using your leftover potatoes and Easter ham.

 Pin it now, make it soon.
You'll be glad you did...

New Potatoes with Parsley Butter

(from All You Magazine, April 2014, page 72)

  • 4 Tablespoons unsalted butter, softened
  • 1/2 cup finely chopped flat-leaf parsley leaves
  • 1 small shallot, minced
  • 2 Tablespoons fresh lemon juice
  • Salt
  • 1/2 teaspoon pepper
  • 3 to 3 1/2 pounds baby Yukon gold or red-skinned new potatoes

Step 1:  In a food processor, process butter, parsley, shallot, lemon juice, 1 teaspoon salt and the pepper until smooth, stopping to scrape bowl as needed.  Transfer to a piece of plastic wrap, shape into a log; roll up.  If not using right away, chill.

Step 2:  Place potatoes in a large pot and add enough water to cover them by 1 inch.  Season with a large pinch of salt and bring to a boil over high heat.  Reduce heat to medium-high and cook until tender (about 12-15 minutes).

Step 3:  Drain potatoes thoroughly and transfer to a large bowl.  Add all the parsley butter (if cold, chop it first) and 1 Tablespoon water (I reserved a Tablespoon of water from the pot).  Toss until potatoes are evenly coated and glossy.  Serve warm.

To make the Pan Fried Potato Benedict, start by chopping the leftover potatoes in quarters.  Heat 1 Tablespoon of oil in a large skillet.  Add potatoes and cook over medium-high heat, stirring occasionally, until potatoes begin to brown.  Add leftover ham, bacon, sausage or veggies of your choice and cook with potatoes till heated through.  Arrange a generous helping of panfried potatoes in the center of a plate. Use a spoon to make some room in the center of the potatoes for a poached egg.  Add a poached egg and top with hollandaise sauce.  Garnish with a dash of paprika and chopped parsley.

Tip:  Did you know that hollandaise sauce and poached eggs can be made days in advance as well?

The April 2014 issue of All You includes more ideas for how to brighten up the New Potatoes with Parsley Butter recipe and includes tips on how to pick the best potatoes. You can download their free app which will allow you to take a snapshot of any of their recipes in the magazine and have it automatically create a shopping list on your phone.  For lots of great money-saving ideas, projects you haven't seen a million times on Pinterest, and healthy, easy and delicious recipes (127 to be exact), pick up your own copy of All You.  It's available at Safeway stores across the nation.
The cover price is just $2.99, but All You is offering a $1 off coupon (available while supplies last) that you can print right from your computer.


Try the recipes, print out your coupon, and pick up your copy of All You at SAFEWAY.  It'll feel like it's your lucky day.  And while you're at it, enter the contest below for a chance to win a $50 SAFEWAY gift card.  Good Luck!

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