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
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.
Light, fluffy, tender cake is elevated with a caramelized sugar crust. It's easy to make and such a treat!
Ingredients:
1 1/2 cups cake flour (224 grams)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
1 cup granulated sugar (198 grams)
3/4 cup unsalted butter, salted
3 large eggs, room temperature
1 15-oz container whole milk ricotta cheese
1 lemon, juiced and zested
1 teaspoon vanilla extract
1/2 cup organic sugar (or granulated) for the brûlée
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a tube/bundt pan.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat the sugar and softened butter with an electric mixer on medium speed until light and fluffy (about 3 minutes).
Add the eggs, one at a time, and beat on medium speed until well combined.
Add ricotta, lemon juice, lemon zest, and vanilla extract on medium high until well blended.
Sift in the flour mixture. Mix on low, just until batter is smooth.
Pour batter into the prepared pan.
Bake on center rack of preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.
Cool in the pan, on a wire rack for 10 minutes before inverting on a plate to cool completely, about 30 minutes.
For the brûlée, cut cake into 12 even slices. Put the sugar on a shallow plate. Dip each cut end of each slice into the sugar.
Preheat a large nonstick saute pan over medium-high heat. Gently arrange three slices around the center of the pan. Allow sugar to melt and begin to caramelize. Flip and repeat on other size. Watch your heat carefully. Depending on the power of your stove, caramelization may take only a few seconds or up to 30. Slower is better to avoid burning.
Serve each slice with a dollop of whipped cream and fresh berries (optional).
Notes:
Adapted from Allrecipes
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Our valley is simply bursting with wildflowers and foliage at this time of year. I've been making point of getting outside a little bit every day for for a nature walk around our property, identifying various flora and finding ways to use them to add beauty, whimsy and flavor to the foods my family enjoys. Enter: The Blue Fiesta Flower, a member of the Borage (Baraginaceae) family. These are larger than the Borage blossoms typically used for garnish, but they have a similar lemony-cucumber flavor with a touch of sweetness. They bloom March through May in Central through Southern California and as far South as Nevada and Western Arizona. They can be found on mountain slopes, streambanks, woodland, coastal bluff and desert scrubland. Contrary to their name, they are purple. To enjoy the Blue Fiesta Flower, gently wash in cold water before use. Remove the bit of bristly green just behind the petals (sepal & receptacle). Keep refrigerated if not using immedia
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 days, I'
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 H &am
