Showing posts from January, 2016

Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

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

Recipe: The Best, Foolproof Scalloped Potatoes Au Gratin

This recipe is a favorite of my culinary students.  It is so easy, and makes the perfect, quintessential, creamy, cheesy potato casserole of American comfort-food fame. True scalloped potatoes consist primarily of thinly cut potatoes in a white cream sauce, whereas potatoes au gratin feature buttery potatoes beneath a cheese and/or breadcrumb crust.  Scalloped Potatoes Au Gratin is a hybrid -- the best of both worlds.  It is what many of us in the U.S. grew up with and knew as Potatoes O' Gratin. So, without further ado, here is the easiest and most delicious recipe I think you'll find for the creamy, cheesy, golden, bubbly potato dish of legend: Scalloped Potatoes Au Gratin Prep Time: 15 minutes Baking Time: 45-55 minutes  1 1/4 pounds Yukon Gold Potatoes, washed, peeled and sliced 1/8 inch thick (approx. 2 large)  3 Tablespoons butter, plus 1 Tablespoon for buttering the pan  2 Tablespoons diced sweet yellow onion  1 Tablespoon all-purp

Recipe: Spicy Avocado Crab on Wonton Chips

Here's a little recipe I came up with over the holidays while brainstorming quick, easy and delicious appetizers to teach at my Holiday Appetizers Workshop .  I was inspired by classic California Roll Sushi that features crab, avocado and cucumber.  Instead of cucumber, I used fresh chives for just a hint of onion to offset the sweet crab and avocado. The crab salad comes together in just a few minutes and can be portioned on top of crispy wonton chips or served in a bowl as a self-serve dip. Spicy Avocado Crab on Wonton Chips 8 oz. package imitation Crab, flake style* 1 small avocado, peeled and cubed  1/2 teaspoon sesame oil  3-4 Tablespoons Sriracha mayonnaise** A squeeze of fresh lime  1 Tablespoon finely chopped chives, plus more for garnish  1/2 package round wonton wrappers (or square wrappers trimmed with a circle cookie cutter)  black sesame seeds for garnish  Step 1: In a food processor, pulse crab until fine (approx. 15 seconds).  

Free Kids Superhero Valentines -- Stuck on You

I have four kids, which, come Valentine's Day, means bucketloads of candy and junk find their way home from school. *sigh* To help cut down on cavities and landfill, I decided to come up with a fun, but sneakily practical valentine for the kids to give to all their classmates last year. These Marvel superhero bandaids came from the Dollar Tree, so they were very budget-friendly. The kids loved them because they're superhero-themed and they sure beat the icky old skin colored bandaids that we grew up with. My parent-friends appreciated them, because they were one of the few things their kids got that they didn't toss in the trash as soon as the novelty of the Valentines Day haul had worn off (around 10 minutes). Win * Win Here's how you can make your own: Stuck on You  Bandaid Valentines FREE hang tag (Download HERE ) Cardstock or Photo Paper Plain cellophane treat bags (4x6)** Bandaids (3 per