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: 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).  Do not process into a paste. 

Step 2: In a medium bowl, combine crab, avocado, sesame oil Sriracha mayo, and chives. Chill till ready to use.

Step 3: Prepare wonton crackers by heating vegetable or other neutral oil in a medium sauce pan. Fry a few wonton wrappers at a time, until golden.

Step 4: Serve crab on the wonton crackers, garnished with sesame seeds and chives

*Of course, you may use real crab if you wish.
**Most stores are selling pre-made Sriracha Mayonnaise these days.  You can make it from scratch by combining regular mayonnaise and Sriracha to taste.






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