Showing posts from June, 2020

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

The Happiest Cookies: Rainbow Joy Sprinkle Cookies

The very sight of these cookies makes me feel like a kid -- a very, very happy, joyful, kid.  Rainbow Sprinkles!!! Need I say more?  If you're still not sold, thinking perhaps that these are all show and no substance, I'm delighted to tell you that these cookies are absolutely delicious -- A tender, buttery cookie that is at once soft and crunchy because of the magical sprinkles.   It's like a unicorn and the birthday fairy got together and created a formula for the happiest birthday ever, in the form of a cookie.  It's all here:  the birthday cake, the balloons, your best friends, and a piñata filled with happiness -- in a cookie! Make a batch and share the love with everyone you know! Everyone could use some Rainbow Joy Sprinkles in their life!     Print With Image Without Image Rainbow Joy Sprinkle Cookies Yield: 3-dozen 2.5" Cookies Author: Jenn Erickson Prep time: 45 M Cook time: 12 M Total time: 57 M Rainbow Sprinkles!! Take a bite of pure happiness and then

Lemon Cake Recipe Glow-up: Ricotta Lemon Cake Brûlée

Back in the going-out-to-restaurants days, I had the sheer delight of experiencing this little slice of heaven -- a light and tender lemon ricotta cake, griddled with sugar on each side to create a crackly caramelized crust -- at a local bakery.  I've been possessed by a desired to recreate this phenomenon at home ever since. This lemon cake is excellent enough to be served on its own.  It's perfect for the breakfast table, dessert, potluck, tea party, or as an anytime snack.  It's simply lovely in every way.  Garnish with a little powdered sugar and you're good to go.  Add a few raspberries to the presentation for a pop of color.   And if you're feeling extra decadent, take the extra minute to brûlée each slice.  You deserve it. Print With Image Without Image Lemon Ricotta Cake Brûlée Yield: 12 Author: Jenn Erickson Prep time: 20 M Cook time: 40 M Total time: 60 M Light, fluffy, tender cake is elevated with a caramelized sugar crust. It's easy to make and suc

Here's the BEST Thing to Make with Fava Beans: Garlicky Whipped Fava Bean Dip with Olive Oil and Lemon

Maybe you were forced to eat fava beans as a child.  Perhaps your only fava bean experience is from an unsettling 1991 movie starring Anthony Hopkins.  But regardless of whether fava beans have been ruined for you by bad cooking or a fictional cannibal, I urge you to give these beans a chance. Many moons ago, a glut of fava beans in a group's CSA box led me to whip up an incredibly tasty dip that had people raving and claiming dibs on the next week's delivery.   If you like hummus, you're going to like this dip.  Like hummus, it is packed with protein and gets a zip and a kick from lemon and fresh garlic.  Instead of tahini, these beans take a spin with heart-healthy olive oil.  Move over garbanzos, there's a new bean in town! Look at those beautiful beans!  They're packed with nutrition (protein, iron, antioxidants and folic acid) and are tasty too!  This recipe uses a little science hack I picked up from America's Test Kitchen in their Hummus recipe -- baking

Sunshine Deviled Eggs (with Turmeric & Wild Mustard Blossoms)

Wild Mustard is in bloom and painting the hillsides everywhere a cheerful yellow.  With sunshine and summertime on my mind, I decided to give a seasonal glow-up to classic Deviled Eggs with the antioxidant benefits of  turmeric and the mild flavor of wild mustard blossoms. For my Sunshine Deviled Eggs, hard-boiled eggs are peeled and allowed to sit in a bath of water, turmeric and a little white vinegar.  These aren't pickled eggs. The vinegar is there to help the color adhere, just like when you're dying Easter eggs!  The only flavor that the eggs pick up are a mild turmeric flavor which plays beautifully with the whipped, fluffy yolk and mustard blossoms.   Below are my instructions for the turmeric bath that your peeled hard-boiled eggs will need to get cozy in for about an hour (in the refrigerator).  After that, it's up to you as to how you season your yolks.  I like to whip mine till they're super light and fluffy with an electric mixer with mayonnaise, dry or pre