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
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 prepared yellow mustard, salt, pepper, a dash of hot sauce or cayenne, a teensy bit of sugar for balance and a splash of pickle juice for just the right amount of acid and brininess.
Sunshine Deviled Eggs (Turmeric Dyed Hard Boiled Eggs)
Author: Jenn Erickson
The natural sunshiney yellow of turmeric is the perfect medium for creating bright and colorful deviled eggs for your summer table.
Ingredients:
Hard Boiled Eggs (8-12 works well with this amount of liquid)
1 quart water
2 Tablespoons Ground Turmeric
2 cups ice water
1/4 cup white vinegar
Instructions:
In a small saucepan, bring the 1 quart water and 2 Tablespoons ground turmeric to a gentle boil, until turmeric dissolves.
Transfer turmeric water to a lidded container and stir in the ice water and vinegar. Allow the mixture to cool till barely warm, so it doesn't cook your eggs further. While the mixture is cooling is a perfect time to peel your eggs.
When the mixture is barely warm, add eggs. Put lid on the container and refrigerate for at least an hour. The longer they soak the darker the color will be. I soaked mine for only 1 hour.
When eggs have achieved the desired tone, remove from bath. Dry gently with a paper towel, slice in half lengthwise, and remove yolks.
Work your magic with the yolks and proceed to make deviled eggs.
Garnish any way you like. For the ones pictured, I used fresh thyme, wild mustard blossoms and paprika.
Notes:
Caution: The turmeric will dye anything it touches (your hands, your countertop, wooden spoons, etc.)
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To assemble, I used an open star tip and pastry bag (you can find hacks on how to simulate this with a pair of scissors and a ziplock bag) to fill the egg halves. Then, I garnished with a few mustard blossoms, fresh thyme and sweet paprika. They taste wonderful and you can sort of taste the summery sunshine!
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