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 cookie...
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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 ...
Here's to Summer with a perfect cocktail to toast the end of the school year -- A Honeysuckle Rose Gin & Tonic. A touch of homemade honeysuckle-lemon simple syrup and honeysuckle infused gin (or vodka if you prefer) make for a delightful twist on the classic! If you prefer a vodka tonic, replace the gin in the recipe with vodka. Simple. Print With Image Without Image Honeysuckle Rose Gin & Tonic Yield: 2 Author: Jenn Erickson Prep time: 24 hour Cook time: 10 M Total time: 24 H & 10 M Fresh honeysuckle is used to infuse a lemon simple syrup as well as the gin (or vodka). The two come together with tonic and rose petals for a beautiful summertime cocktail. Ingredients: For the honeysuckle syrup 1 cup water 1 cup granulated sugar 2 cups rinsed honeysuckle flowers Zest of 1/2 a small lemon For the honeysuckle infused Gin or Vodka 6 ounces gin* or vodka 1 cup rinsed honeysuckle flowers For the cocktails 14 ounces tonic (keep it simple)* 6 ounces honeysu...
Inspired by the rich and legendary clam chowders of Old Fishermans Wharf in Monterey, California, this clam chowder is a culinary tour of our historic seaside town -- It's the salt air on your skin, the sound of the sea lions and gulls, the slow fog drifting across the bay, and the flavors of John Steinbeck's Cannery Row. I grew up on the Monterey Peninsula. What I looked forward to the most, when visiting the Wharf was getting a sample of clam chowder, getting a box of freshly made caramel corn from Carousel Candies, and then feeding the sea lions -- in that order. I was delighted to pass on the tradition of Monterey-style clam chowder to my students this past year, with this perfected version of a local recipe that was handed down to me and adapted for small-batch home cooking. It was such a hit with my students that it was requested, made and served all football season long at our school's concession stand. Now, I'm happy to share the recipe with everyone....
