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
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For Hummus Lovers: Wasabi Edamame Hummus {RECIPE}
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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
Author: Jenn Erickson
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:
Place the frozen edamame in a microwave-safe bowl. Cover and microwave for 2-3 minutes, until thawed and slightly warm.
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.
Our valley is simply bursting with wildflowers and foliage at this time of year. I've been making point of getting outside a little bit every day for for a nature walk around our property, identifying various flora and finding ways to use them to add beauty, whimsy and flavor to the foods my family enjoys. Enter: The Blue Fiesta Flower, a member of the Borage (Baraginaceae) family. These are larger than the Borage blossoms typically used for garnish, but they have a similar lemony-cucumber flavor with a touch of sweetness. They bloom March through May in Central through Southern California and as far South as Nevada and Western Arizona. They can be found on mountain slopes, streambanks, woodland, coastal bluff and desert scrubland. Contrary to their name, they are purple. To enjoy the Blue Fiesta Flower, gently wash in cold water before use. Remove the bit of bristly green just behind the petals (sepal & receptacle). Keep refrigerated if not using immedia
I recall, as a child, going to The Chart House restaurant and looking forward to the basket of freshly baked breads. My favorite was always the dark brown, slightly sweet bread that the servers called "Squaw Bread". I've heard that a similar bread is served at The Cheesecake Factory. The name has gone out of fashion, since "squaw" is a derogatory term for a Native American woman. The history of this bread can in fact trace its roots to Native American origins when German pioneers combined their traditional German Brown Bread recipe with ingredients available to them through trades with the native people during their westward travels. No matter how you slice it, this New World German Brown Bread is easy to bake and so wonderfully delicious to eat. Print With Image Without Image New World German Brown Bread Yield: 1 large loaf Author: Jenn Erickson Prep time: 1 H & 50 M Cook time: 45 M Total time: 1 H &am
Who doesn't love a pie that you can eat with one hand while vacuuming, updating a resume, getting a child down for a nap, helping another child with a history report, and folding laundry with the other? Clearly, only people who don't like pie, and this isn't for them. This is for us: Pie People. For me, the pocket pie obsession started in childhood with the iconic, mouth scalding MacDonalds apple pies. If you were around in the 1970s, you'll remember: crisp & flaky, buttery & slightly salty, with blistered crusts that concealed a molten center of perfect apple pie filling. If you possessed the willpower to wait for the lava interior to cool, you were rewarded with the greatest American invention since the fast food burger AND the apple pie together, which in a weird sort of way, they were; after all, they were fried in beef fat. Those things were pure magic (or at least that's what my 6-year old self thought). These days, I'
