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

Edible Flowers: Bachelor Buttons (+Avocado Toast with Creamy Herb Scrambled Eggs)

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Edible flowers are everywhere this time of year!  Today, I'd like to introduce a new favorite of mine -- Bachelor Buttons. 


They're an easy-to-grow annual from the Asteraceae family, native to Europe and Asia and bloom from summer to early fall.  Depending on where you live, they may be called Cornflowers or Blue bonnets.  With a very subtle cucumber taste, I call them delicious!  Their vibrant color and mild taste make them a perfect garnish for both sweet and savory foods.

Thanks to my best pal, Kelly (who understands my taking a fancy to eating flowers) for gifting me a blossom; which after a day of beauty in a tiny vase on my windowsill, became the garnish for my avocado toast with creamy herb scrambled eggs.  A single bloom has dozens of smaller flower-like pieces, making them a very compact, yet bountiful source of culinary adornment.


I'm not going to tell you how to make Avocado Toast (hint:  it's avocado and toast), but I am happy to share how I put this particular combo together.  With one baguette, you could whip up a whole plate for a family Brunch!

Avocado Toast with Creamy Herb Scrambled Eggs & Bachelor Buttons

The Toast:  French baguette slices (1/4" bias cut), toasted and very lightly buttered.

The Avocado:  Ripe avocados, not too soft, peeled and sliced

The Eggs:  Gordon Ramsay's dreamy scrambled eggs (this is by far my favorite recipe and the one I teach to all of my students) RECIPE HERE.  One note:  You can substitute heavy cream, sour cream or cream cheese for the creme fraiche.

The Herbs:  1 teaspoon finely chopped fresh herbs (add to the scrambled eggs at the very end with the dairy) -- I used chives and thyme, but tarragon is also lovely.

The Sprinkle:  Can't go wrong with Everything Bagel Topping (make your own or buy at Trader Joes)

Gild the Lily:  Bachelor Buttons, individual petal clusters removed, or any edible flowers of your choice

1.  Slice, toast and butter the bread.

2.  Prepare the scrambled eggs per the recipe above.  Stir in the fresh herbs at the very end.

3.  Top each slice of bread with avocado slices. 

4.  Add a generous portion of the scrambled eggs down the center of the avocado slices.

5.  Shake on some bagel seasoning and add a crank of freshly cracked black pepper.

6.  Garnish with blossoms and enjoy!

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