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…

Bake-Ins: Cupcakes Baked in Terra Cotta Flower Pots


There are many variations on the flower pot cupcake, but this one's mine.  Both at home and at my boutique cakerie, I've enjoyed baking cakes in unconventional containers.  Jars, cans, bowls, teacups, boxes and even hollowed-out citrus fruits make wonderful vessels for your favorite cake batter, and provide a springboard for boundless creativity.

Top row from left: Baby Food Lookalike Cupcakes, Teacup Chamomile Tea Cakes, Terrarium Cakes. Bottom row from left: The original CAKE OUT™, Snow Cone Cupcakes, Soft Serve Hi-Hat Cupcakes.

I've done several variations on the flower pot cupcake theme, but created this freshly "minted" version as a donation for the cake walk at my daughter's elementary school carnival.  I broke the batch up into groups of three and packaged them in gardening caddies that I made out of cereal boxes and washi tape.

I used wooden coffee stirrers as my garden stakes.  I stamped them with the type of cake (fudge cake) so that the kids knew what to expect beneath the cookie crumble soil.
Flower Pot Cupcakes are a versatile and creative alternative to traditional cupcakes.  You can use your favorite cake batter recipe, or use a mix from the store.  You can use any type of edible plant, or use lollipops instead for sapling lollipop trees!  The gummi worms are a fun addition that the kids go crazy over. 


Here's how to make...

Flower Pot Cupcakes

makes 2 dozen
  • 24 small Terra Cotta Pots, labels removed and run through the dishwasher and dried
  • Parchment paper, cut into 1" circles
  • Nonstick cooking spray
  • Your favorite cake batter or mix (enough for 2 8" cakes)
  • Your favorite frosting (enough for 24 cupcakes)
  • 1 package Oreo cookies, pulverized in a food processor or blender
  • Edible plants or flowers (I keep my mint in the refrigerator in a vase of water until ready to use)
  • 24 Gummi worms
Step 1:  Arrange flower pots on a large baking sheet.  Spray insides of each pot with nonstick spray.  Insert one parchment round, to cover the hole in the bottom of the pot.


Step 2:  Preheat oven to 350° F.  Prepare cake batter.  Divide evenly among flower pots.  The pots will be approximately 2/3 full.  Bake for 18-20 minutes, until cupcakes have peaked and until a toothpick inserted in the center comes out clean.  Remove from oven and set aside to cool.

Step 3:  Once cool, frost the cupcakes.  Place cookie soil in a medium bowl.  Hold a frosted cupcake over the bowl and sprinkle a handful of crumbs over the frosting.  Lightly pat in place.  Repeat with remaining cupcakes.

Step 4:  To add the gummi worms, I used a plain drinking straw, inserted along the edge of the pot to poke a small hole.  This makes it easy to insert the worm.  

Step 5:  To keep the living greens fresh, keep them in water until just before serving the cupcakes.  For the mint, I created small bundles (about 3 stems-worth), trimmed them to a good length and inserted them in the center of the cupcake.

Enjoy!


 Here's another version that I made back in January:



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