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
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The Happiest Cookies: Rainbow Joy Sprinkle Cookies
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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!
Rainbow Sprinkles!! Take a bite of pure happiness and then share the love!
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups all-purpose flour
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
4 ounces cream cheese, softened
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup rainbow nonpareil sprinkles
Instructions:
Preheat oven to 350 F. Line three baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
Add the cream cheese, egg, extracts and beat together until smooth, scraping down the sides occasionally.
Add the flour mixture to the butter mixture. Beat on low speed until just combined.
Refrigerate dough for 30 minutes.
Place sprinkles in small bowl. Scoop a ball of dough (#40 portion scoop/disher, purple handle, 30 grams, 1.6 Tablespoons) and roll gently between your hands. Roll ball in sprinkles to coat, then place on baking sheet.
Repeat with the remaining dough, spacing the dough balls approx. 2” apart. Use a glass or jar with a flat bottom to flatten the cookies until they are ½” high. You can get about 12 cookies to a pan.
Bake in preheated oven for 12 minutes (on center rack, one pan at a time). Remove from oven and let cool on the sheet. Repeat with remaining pans.
Notes:
This recipe works with Jimmie style sprinkles as well.
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
Did you know that Elmer's glue was invented in 1942 by a Georgia Tech chemistry graduate? The company was sold to Borden in the mid-1950s, which is why the Elmer's mascot, Elmer the bull, looks so much like his "sister" Elsie who graces the Borden label. I can't speak for those who grew up in the 1940s, but as a child of the 70's I can definitely say that my earliest memories of childhood creativity were with Elmer's glue and school paste -- inevitably there was always a kid in every class who thought that eating the paste was a novel idea. I'm glad to say that that child was never me. But I digress... Flash forward almost forty years, and you'll find me today still using the same reliable Elmer's products (and some new ones too). I recently had the opportunity to participate in the Elmer's Looks for Less Challenge where bloggers were asked to recreate popular home design looks with Elmer's & X-acto prod
This is a sponsored post written by me on behalf of Barilla® . All opinions are genuine and are my own. Here's an easy and delicious supper recipe that everyone will enjoy -- whether they're on a gluten free diet or not. The Parmesan crusted chicken breasts are crispy and tender. You won't miss the soggy wheat . This recipe uses ingredients that are whole; no preservatives, no junk. My recipe uses Barilla® sauce, which is gluten-free, kosher, and preservative free. The ingredients read like a recipe for homemade sauce. Here's where this recipe gets even better: Barilla® has partnered with Feeding America -- the nation's largest organization dedicated to fighting domestic hunger through their network of food banks. You can "Taste the Difference and Make a Difference" with your purchase of Barilla® sauce. For every jar purchased through the end of May 2014, Barilla® will donate $0.05 to Feeding America's National Produce
