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…

For Hummus Lovers: Wasabi Edamame Hummus {RECIPE}


Some of the best and most enduring recipes for entertaining have come from moments where a host or hostess is forced to improvise with whatever is on hand.  Such is the case with this super easy, quick and delicious Asian twist on classic Hummus.  

Edamame (fresh soybeans) are high in protein and have a bright green color that really pops on a festive holiday spread.  I used them in place of the traditional garbanzo beans.  To play the role of the tahini (sesame paste), I went with wasabi mayonnaise.  I used the premade stuff from Trader Joes, but you can use regular mayo and simply add wasabi (found in the ethnic section of most grocery stores) to taste.


What makes this delicious dip extra fun and will amuse and entertain partygoers is if you can track down some shrimp chips (a.k.a.) prawn crackers to serve with it.  They are colorful delicious, and are just about as close as you can get to performing a magic trick in the kitchen.  My kids love to watch these little wonders transform from what looks like a chip of colored plastic into a light and puffy snack in less than a minute in the microwave.  

You can find shrimp chips in most Asian markets.  They are very inexpensive and a small box makes a lot of chips.  To make, simply place the uncooked chips on a single layer on a microwave safe plate.  Microwave for 50 seconds.  They will emerge from the microwave light and puffed and ready to serve.  

I love the fact that this dip is packed with protein and that the "chips" aren't fried in oil.


Wasabi Edamame Hummus

Wasabi Edamame Hummus

Author:
Prep time: 8 MCook time: Total time: 8 M
Edamame play the role of chickpeas and wasabi mayonnaise steps in for tahini in this wonderful new Asian twist on Hummus.

Ingredients:

  • 1 12-ounce bag frozen shelled edamame
  • 1/4 cup wasabi mayonnaise
  • 1 teaspoon sesame oil
  • A squeeze of fresh lime
  • 1 garlic clove
  • Tablespoon fresh basil
  • Tablespoon fresh cilantro, plus more for garnish
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Black sesame seeds for garnish

Instructions:

  1. Place the frozen edamame in a microwave-safe bowl. Cover and microwave for 2-3 minutes, until thawed and slightly warm.
  2. In the bowl of a food processor, combine edamame, wasabi mayo (or replace with regular mayo and add wasabi to taste), sesame oil, lime, garlic, fresh herbs and olive oil.
  3. Purée until smooth. Season with salt and freshly ground pepper to taste. Drizzle in more olive oil or a bit of warm water till desired thickness is achieved.
  4. Transfer to a serving bowl and garnish with black sesame seeds and minced cilantro. Serve with shrimp chips, rice crackers or pita chips.

Notes:

Recipe was originally published by me (copyright Jenn Erickson) on this blog under the name of Rook No. 17 on 12/12/2015. This is my original content.

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