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Showing posts from March, 2016

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: Easy Peaches & Cream Baked Oatmeal Casserole

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This recipe is a great alternative to a bowl of mushy old oatmeal. The oats on the top retain their chewy, nutty consistency, and the fruit makes the flavors bright and fresh.  

The casserole can be prepared the day before (my kids love to do this), so all you have to do is stick it in the oven in the morning.  It also reheats beautifully as leftovers.  I enjoyed the last square this morning, heated up for a minute in the microwave, drizzled with a little milk and sprinkled with just a touch of brown sugar.

Peaches & Cream Baked Oatmeal 1 cup old-fashioned rolled oats1/3 cup chopped pecans1/2 tsp. baking powder3/4 tsp. ground cinnamonPinch of salt1/4 cup honey1 cup milk1 large egg, lightly beaten2 Tablespoons unsalted butter, melted and cooled slightly1 teaspoon real vanilla extract3-4 ripe bananas, peeled and sliced2 cups diced peaches or nectarines Preheat the oven to 375F.
Lightly grease a 9x13 glass casserole dish. 
Step 1:  In a medium bowl, mix the oats, half of the pecans, bakin…

Recipe ~ Easy Oven Roasted Pork Carnitas for a Crowd

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Tender Juicy Flavorful Crispy Caramelized Pork Love
CARNITAS!
Carnitas are the stuff of Mexican food magic. I've been experimenting for ages, trying dozens of recipes, techniques and tips from online, friends, cookbooks, and through shady back-alley dealings to find a way to make knock-your-socks-off restaurant quality pork carnitas at home.  I have a big, hungry family, and  I like to be able to make big batches of food that will last beyond a single evening's meal.

With the glee of a taco lover on Tuesdays, I'm pleased to share that I've perfected my own recipe for family-style carnitas that come out beautifully every time and taste just as good as the ones I've had at my favorite Mexican restaurants.  So, without further ado, here's my recipe for carnitas for your tacos, enchiladas, burritos, tostadas, breakfast scrambles, and more.  Enjoy!

California-Style Pork Carnitas (yield:  3 pounds)
6-7 pound boneless pork butt/shoulder kosher salt, black pepper, garlic powder veg…