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.   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: Tempura Fried Wild Mustard Blossoms

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In a time of many shortages, there's one thing that is not in short supply -- Wild Mustard.  If you drive pretty much anywhere in California at this time of year, this prolific weed is seemingly everywhere.  Did you know that it's delicious?  It's great raw in salads -- it tastes a bit like broccolini -- and adds a lot of color and fun.  It's free and it's nutritious.  



Wild mustard grows all over our property, so at this time of year, I send my kids out back with a basket and scissors to snip the tiny clusters of blossoms.  They're delicate, so to wash, we put them in a bowl filled with cold water and gently dunk them.  Dirt and other unwanted debris sinks to the bottom and the blossoms float.  My families absolutely favorite way to eat them is what we call "Popcorn Mustard Flowers".  They're essentially foraged, washed and towel-dried mustard blossoms dipped in a simple tempura batter and fried.  They taste like broccoli tempura and disappear quickly!


So, as they say, eat the weeds!  Get out there in the fresh air, do some culinary weeding, and enjoy a delicious snack!

Wild Mustard Blossom Tempura

A high smoke-point oil for frying (canola, vegetable, corn, peanut)
Field Mustard Blossoms, washed and gently towel dried
1 cup all-purpose flour
1 Tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cups sparkling water, as cold as possible

Step 1:  Preheat your oil to 360 F.

Step 2:  Prepare the batter by whisking together the flour, cornstarch and salt.  Add water and gently whisk just till combined.  Do not over whisk or this will create gluten.

Step 3:  When oil reaches 360.  Gently dip a blossom cluster into the tempura.  Gently shake off excess, then place in the oil.  Repeat with several blossom clusters.  Use tongs or a slotted spoon to move the blossoms around so they cook evening.

Step 4:  When gold brown and crisp, remove to a cooling rack.  Salt lightly while still hot.  Repeat with remaining blossoms.  Serve warm.

Note:  Wild nasturtium works well as tempura too. 

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