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: Banana Bread Waffles with Bourbon Pecan Maple Syrup

When I go grocery shopping, I always buy two bunches of bananas -- one for the kids to snack on and one to just sit and go nearly black with brown-sugary overripeness.  That way, we're always ready to make our favorite banana bread on demand (recipe HERE).  

A few weeks ago, the family was in a waffle mood, so I grabbed one of my on-the-verge-of-decay bananas and set to work on creating a banana bread inspired waffle.  A few Sunday breakfast's worth of tinkering proved a success.  Here is my recipe for light, crispy, banana-bready waffles with a delicious pecan syrup to gild the lily.  Enjoy!

Banana Bread Waffles

(makes approximately 12 individual Belgians)

  • 1 large egg, separated
  • 1/4 cup butter, softened 
  • 1/2 cup granulated sugar
  • 1 overripe banana
  • 3/4 cup cake flour
  • pinch of salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • a pinch of ground cinnamon
  • 1 Tablespoon brown sugar
  • 1/4 cup buttermilk

Step 1:  Whip egg white to medium peak and set aside.

Step 2:  With an electric mixer, cream together the butter and granulated sugar.  Add egg yolk and banana and beat until light and smooth.

Step 3:  Place a sifter with the flour, salt, baking soda, baking powder, cinnamon and brown sugar over the banana mixture.  Sift directly into the banana mixture.  Beat on low speed to incorporate. 

Step 4:  Add vanilla a buttermilk and beat on medium until just blended.

Step 5:  Fold in the whipped egg whites.

Step 6:  Preheat waffle maker.  Grease with nonstick spray, then portion batter into waffle cavities.  Cook until golden brown. 

Bourbon Pecan Maple Syrup

  • 1 Tablespoon butter
  • 1/3 cup maple syrup
  • 1/4 cup pecans (chopped or whole)
  • 1 fresh banana, sliced
  • 1 teaspoon Kentucky bourbon (or more to taste)

In a small saucepan, add butter, syrup, pecans and banana.  Bring to a gentle boil, then immediately remove from heat.  Add bourbon, stir.  Return to heat and cook off alcohol for 1 minute more.

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