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 cookie...
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10-Minute Miracle Scalloped Potatoes in a Mug
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If you love potatoes, you are going to flip for this amazing recipe! Imagine this: Restaurant quality scalloped potatoes au gratin that take less than 10 minutes from start to finish, and are made in the microwave in a mug!
It's the brainchild of my 15-year old daughter who has been dabbling in mug cakes since she got a microwave in her room. With the quarantine in effect, she's been getting extra creative with her microwave meals. This one is absolutely genius! It is perfect for dorm cooking, apartments without a stove/oven, or for anyone who loves potato comfort foods and doesn't want to wait.
This simple recipe makes enough two serve two as a side dish!
My daughter's been creating recipes since she was teeny, and it would be incredible to see one of her original concepts go viral! Here's our video:
If you love potatoes, you are going to flip for this amazing recipe! Imagine this: Restaurant quality scalloped potatoes au gratin that take less than 10 minutes from start to finish, and are made in the microwave in a mug!
Ingredients:
1 6-8 ounce russet potato, washed and dried
1 Tablespoon butter
1 Tablespoon all-purpose flour
½ teaspoon kosher salt (or ¼ teaspoon table salt)
Pinch of fresh black pepper
½ cup milk (any kind you prefer)
2 ounces grated sharp cheddar
2 Tablespoons grated Parmesan
Garnish: 1-2 Ritz crackers, crumbled, finely sliced scallions or chives
Tools: Large mug (at least 16 oz.), fork, spoon, plastic wrap
Instructions:
Assemble all of your ingredients and tools.
Poke several holes in the potato (or potatoes -- video shows 1.5 potatoes because that was all that we had left to make the right amount) with a fork. Microwave for 1.5 minutes. Flip potato over, then microwave another 1.5 minutes. Set potato aside to cool.
While potato is cooling, put butter in the mug and microwave for 30 seconds. It should be melted and bubbling.
Stir the flour into the melted butter with a fork until thoroughly combined. Add the milk and stir to combine. Stir in the salt and pepper.
Microwave the sauce for 1 minute + 30 seconds (The goal is to get it to a low boil -- the sauce won’t achieve the right thickness if it doesn’t get hot enough. If it doesn’t thicken, it is likely to spill over when cooked. While the sauce is cooking, cut the potato into ¼” rounds.
Arrange a layer of potatoes in the mug, on top of sauce. Add a layer of cheeses. Repeat with potato and cheese layers (parm & cheddar), until you run out of potatoes. After the second layer of potatoes, use a spoon to lightly press layers down and move sauce up to the top.
Finish the stack with a generous layer of both cheeses. Cover the mug tightly with plastic wrap and microwave for 2 minutes.
Remove plastic wrap carefully, garnish with Ritz crumbles for a toasty au gratin and a few sliced scallions or chives. Allow to cool for 5 minutes before eating. It will continue to cook as it cools.
Notes:
For a smaller mug and/or portion, just cut the quantities in half, and adjust your timing.
I recall, as a child, going to The Chart House restaurant and looking forward to the basket of freshly baked breads. My favorite was always the dark brown, slightly sweet bread that the servers called "Squaw Bread". I've heard that a similar bread is served at The Cheesecake Factory. The name has gone out of fashion, since "squaw" is a derogatory term for a Native American woman. The history of this bread can in fact trace its roots to Native American origins when German pioneers combined their traditional German Brown Bread recipe with ingredients available to them through trades with the native people during their westward travels. No matter how you slice it, this New World German Brown Bread is easy to bake and so wonderfully delicious to eat. Print With Image Without Image New World German Brown Bread Yield: 1 large loaf Author: Jenn Erickson Prep time: 1 H & 50 M Cook time: 45 M Total time: 1 ...
Coffee lovers, by now you've probably seen the latest and greatest trend in coffee splashed all over social media -- It's called Dalgona Coffee, Whipped Coffee and 400 Coffee because of the hundreds of times the cloud of coffee froth is whipped when whisked by hand. The country of Macau is credited with this miracle of food science-magic, but fortunately for everyone currently sheltering-in-place, it's incredibly easy to make at home. It takes less than 5 minutes, costs little, and is definitely worth the hype. I'm a lover of honey lattes, so I made a minor tweak to the original Dalgona formula. The original formula is 1/1/1 ratio of hot water to instant coffee to granulated sugar. Print With Image Without Image Heavenly Honey Whipped Coffee Yield: 1 Author: Jenn Erickson A honey twist on the viral sensation of "Dalgona Coffee" -- easy and delicious. Ingredients: 2 Tablespoons hot water 2 Tablespoons instan...
Who doesn't love a pie that you can eat with one hand while vacuuming, updating a resume, getting a child down for a nap, helping another child with a history report, and folding laundry with the other? Clearly, only people who don't like pie, and this isn't for them. This is for us: Pie People. For me, the pocket pie obsession started in childhood with the iconic, mouth scalding MacDonalds apple pies. If you were around in the 1970s, you'll remember: crisp & flaky, buttery & slightly salty, with blistered crusts that concealed a molten center of perfect apple pie filling. If you possessed the willpower to wait for the lava interior to cool, you were rewarded with the greatest American invention since the fast food burger AND the apple pie together, which in a weird sort of way, they were; after all, they were fried in beef fat. Those things were pure magic (or at least that's what my 6-year old self thought). These da...
