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…

10-Minute Miracle Scalloped Potatoes in a Mug


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:



10 Minute Miracle Scalloped Potatoes in a Mug©
10 Minute Miracle Scalloped Potatoes in a Mug© Video Tutorialhttps://www.youtube.com/watch?v=zLXOMOia9V0&feature=emb_logoMake amazing, restaurant-quality scalloped potatoes au gratin in the microwave in less than 10 minutes -- and in a mug, no less! This recipe is the brainchild of my 15-year-old daughter, Max, who was inspired to create a savory microwave meal after dabbling in mug cakes.https://1.bp.blogspot.com/-sVro9hvskSs/XpuDQsH2-II/AAAAAAAAdjo/ggMLr7ftyDMyN1TB1JrBIf8uPye3LiElQCLcBGAsYHQ/s640/au%2Bgratin%2Bscalloped%2Bpotatoes%2Bin%2Ba%2Bmug%2B10%2Bminute%2Bmiracle.png

10 Minute Miracle Scalloped Potatoes in a Mug©

Yield: 1-2
Author:
Prep time: 4 MCook time: 6 MTotal time: 10 M
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:

  1. Assemble all of your ingredients and tools.
  2. 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.
  3. While potato is cooling, put butter in the mug and microwave for 30 seconds. It should be melted and bubbling.
  4. 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.
  5. 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.
  6. 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.
  7. Finish the stack with a generous layer of both cheeses. Cover the mug tightly with plastic wrap and microwave for 2 minutes.
  8. 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:
  1. For a smaller mug and/or portion, just cut the quantities in half, and adjust your timing.

Did you make this recipe?
Tag @pghsculinaryarts on instagram and hashtag it #
Created using The Recipes Generator

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