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


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 oats
  • 1/3 cup chopped pecans
  • 1/2 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • Pinch of salt
  • 1/4 cup honey
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 2 Tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon real vanilla extract
  • 3-4 ripe bananas, peeled and sliced
  • 2 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, baking powder, cinnamon, and salt. Stir to combine.

Step 2:  In a liquid measuring cup, combine the honey, milk, egg, butter, and vanilla.

Step 3:  Spread the sliced bananas in a single layer over the bottom of the casserole dish. Top with half of the peaches. 

Step 4:  Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.  Sprinkle the remaining nuts and peaches over the top. 

At this point, you can cover the pan and refrigerate until ready to bake, or bake right away.

Step 5:  Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

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Credit where credit is due: I adapted this recipe from the Baked Blueberry Oatmeal recipe found at http://pattylkinsella.com/blueberry-baked-oatmeal/

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