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Showing posts from June, 2015

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…

Recipe: The Perfect Peach Cobbler

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Continuing along on my peach-fueled trajectory... ...today I bring you one of my all-time favorite desserts:  Peach Cobbler!
Forget pie.  That's right.  You heard me.  Forget pie.  This cobbler is so buttery, crispy-crumby, cakey, ooey-gooey and profoundly peachy that you can forget about that old Plain Jane.
Just try it.  Thank me later.

Perfect Peach Cobbler
For the peaches

4 cups fresh, ripe peaches (peeled, sliced and diced)1/2 cup granulated sugar3 Tablespoons cornstarch
For the cobbler topping

1 cup unsalted butter (that's 2 sticks), softened (plus a TB butter for buttering the pan)2 cups granulated sugar2 large eggs2 teaspoons vanilla extract2 cups all-purpose flour2.5 teaspoons baking powder1/2 teaspoon kosher salt1/2 teaspoon ground cinnamon2 Tablespoons raw or organic sugar (slightly larger grain that regular)Vanilla bean ice cream 
Preheat oven to 350°F

Butter a 9"x9" baking dish and set aside.

In a medium bowl, toss peaches with the 1/2 cup sugar and cornstarch.  T…

Recipe: Heavenly Fresh Peach Fritters

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Well, isn't this peachy? Finally -- a post that's not a throwback project or made from squid!  Right?
Summer is definitely my favorite time of year for fruit.  In a word, PEACHES!  I'd be hard-pressed to find anything more ambrosial than a perfect summer peach.  When the peaches are at the peak of their season, I become a sticky-fingered, nectar-chinned, peach-perfumed glutton.  Those few fuzzy Venus of botanica that make it past my greedy grasp are reborn in cobblers, pies and cocktails.  This year, on National Doughnut Day, I decided to pay homage to the fairest of fruits by making peach fritters.
These fritters are ethereally light.  The nectar of the peaches intensifies inside the pillow of cinnamon kissed dough as it develops a golden, crispy exterior in the hot oil.  The warm fritters are blanketed in a buttery glaze that will have you lusting after a second before finishing your first.
Heavenly Peach Fritters(Yield 8-10) (adapted from About.com)
2 large eggs1/2 teaspoon …