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: Heavenly Fresh Peach Fritters


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 eggs 
  • 1/2 teaspoon vanilla extract 
  • 1/3 cup whole milk
  • 1 Tablespoon melted butter
  • 1 cup Cake Flour (this is important because it helps keep the dough light)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 Tablespoons granulated sugar
  • Scant 1/2 teaspoon ground cinnamon
  • 1 1/2 cups diced peaches (approximately 2 large, ripe peaches, peeled and diced small)
  • Nonstick spray
  • Non-flavored oil for frying such as vegetable or sunflower
  • Glaze (3 Tablespoons melted butter, 1 cup powdered sugar, 1 Tablespoon milk)

Recommended hardware:
  • 1 3-quart saucepan
  • 1 Candy thermometer
  • 1 sheet pan lined with parchment paper or foil (for easy cleanup)
  • Long-handled tongs

Step 1:  In a small bowl, whisk together eggs, vanilla, milk and melted butter.  Set aside.

Step 2:  In a medium bowl, whisk together cake flour, salt, baking powder, sugar and cinnamon.  Make a well in the center.  Pour in the wet ingredients.  Bring together with a whisk or rubber scraper until just combined.  

Step 3:  Gently stir in the peaches.

Step 4:  Heat 3-4" of oil in a 3-quart saucepan to 375°F.  I recommend using a candy thermometer to help regulate the temperature of the oil.  You want to keep it as constant as possible.
Using a portion scoop or a ladle sprayed with nonstick spray, portion 3 scoops of batter (approx. 1/4 cup each) into the hot oil.  

Step 5:  When fritters are golden brown on one side, flip over with long-handled tongs and cook until golden brown on the opposite side.

Step 6:  Remove from hot oil and place on a cooling rack set over a pan lined with parchment or foil.  Repeat with remaining fritters.

Step 7:  While fritters are frying, prepare the glaze.  In a small bowl, melt butter.  Whisk in powdered sugar and milk until smooth.  I like to microwave the glaze for 20-30 seconds and then whisk again to help smooth it out.  Drizzle glaze over the warm fritters and serve.  I tried dunking the fritters in glaze the first time, but found that the glaze was too overpowering.  A drizzle on one side strikes the perfect balance.

 

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