Showing posts from October, 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: Warm Goat Cheese Salad with Asian Pears and Honey Walnut Vinaigrette

Here's a very simple, yet elegant salad that works well as a first course at dinner or as a light lunch. Warm goat cheese, crusted in toasted walnuts and bread crumbs is baked and paired with crisp Asian pears, baby greens, candied walnuts and an easy-to-prepare Honey Walnut Vinaigrette.   My second-year culinary students made this salad just last week.  I'm especially proud to say that both platings pictured here were done by my high school students.   Asian Pear Walnut Salad with warm Goat Cheese Serves 4-6 Candied Walnuts 1 cup walnut halves 1/4 cup granulated sugar 1 Tablespoon unsalted butter Warm Goat Cheese 1/3 cup fine dry bread crumbs 1/3 cup toasted walnuts ½ teaspoon salt Pinch of ground pepper Pinch of cayenne pepper 6 slices goat cheese 1 egg white, beaten Honey Walnut Vinaigrette 1/4 cup rice vinegar 1 Tablespoon honey 1 Tablespoon minced shallots ¼ cup walnut oil ½ cup vegetable oil Salt and pepper

Recipe: Pumpkin Brown Sugar Belgian Waffles

It's that pumpkin-everything time of year again!  So, with all of the pumpkin waffle recipes out there, you're probably wondering why you should try this one, right?  Fair enough -- here's why:   This recipe is the product of months of testing to achieve the right balance of pumpkin flavor, delicate spice, fluffy interior and crispy exterior.  Belgian waffles should be crisp on the outside and light on the inside.  This recipe delivers.  Pumpkin waffles can sometimes be soggy or overwhelming with spice. These waffles aren't too sweet, too spicy, or heavy.   They are very easy to make, and this recipe makes a large amount.  That way, you family or guests can scarf down as many as they'd like, then you wrap up the rest and refrigerate.  They come back to life in your toaster in minutes, so you get perfect pumpkin Belgian waffles on demand! I like to serve them with Maple Butter syrup (1/2 maple syrup, half melted butter, whisked together) and a garn