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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Recipe: Vanilla Bean Panna Cotta with Apricot Gelée
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Panna Cotta, an Italian dessert of silky, sweetened cream set with gelatin, is all at once simple, classic and elegant. It is, at its best, subtle, not overly sweet, and the perfect way to end a meal on a light and refreshing note.
Panna cotta comes together quickly and can be molded in any type of vessels you choose -- from ramekins to demitasse, martini glasses to mason jars. I like to compliment my panna cotta with a thin layer of gelée -- a gelatin stabilized glaze made from fresh fruit. Apricots are in season right now, and are bursting with summer sweetness, so I chose to do an apricot gelée. You can use my recipe with any type of fruit you'd like.
Here are some photos of panna cottas I've made in the past with a variety of gelées and vessels:
Vanilla Panna Cotta with a Honey Gelée and Bee Pollen
Lemon Panna Cotta, no gelée
Meyer-Lemon Panna Cotta, Strawberry-Rhubarb Gelee
I like to decorate my desserts with edible flowers, especially in summer and springtime.
My theme for this iteration of panna cotta was "Gilding the Lily"...
...To compliment the golden tones of the apricots, I added just a touch of real gold leaf to each dessert, then added a single plume of daylily petal for contrast.
1/2 vanilla bean, split and seeded, or 1 teaspoon pure vanilla extract
Apricot Gelée
1 cup fresh apricot puree*
¼ cup granulated sugar
Pinch of salt
1 Tablespoon lemon juice
¼ cup cold water
2 teaspoons powdered gelatin
Instructions:
Panna Cotta
Place water in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
Meanwhile, in a medium saucepan, heat cream, sugar, vanilla pod, and vanilla seeds on medium heat and bring just to a boil until sugar dissolves. Remove from heat and discard vanilla bean. Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
Pour cream into individual serving dishes. I use 4-oz. Tulip glasses, filled with 3 oz. of panna cotta. You can portion any way you like to yield larger or smaller portions. Refrigerate for an hour before preparing the gelee.
Apricot Gelée
Put water into a small bowl and slowly sprinkle gelatin on top. Stir to combine. Let sit for 5 minutes.
Meanwhile: In a small saucepan over medium-low heat, combine the puree, sugar , salt and lemon juice. Cook, stirring often, until sugar dissolves.
When gelatin has dissolved, whisk into the saucepan of warm puree. Set aside to cool till just barely warm.
Pour over each of the refrigerated panna cottas (about ¼” layer). Return to refrigerator for another 2 hours to allow both the gelee and panna cotta to fully set. When ready to serve, I like to garnish with a touch of gold leaf, fresh fruit, and/or edible flower petals.
*Apricot Puree
To make apricot puree, take about 5 large apricots and cut an X-shape into the fruit (through skin and about ¼” deep) on one side with a paring knife. Drop scored apricots into boiling water for 2-3 minutes, until apricots look like they are opening up just a bit and skin is beginning to loosen. Remove from boiling water with a slotted spoon, then set aside till cool enough to handle. The skin should be easy to peel away. Remove pits and place peeled apricots in a blender or food processor. Puree till smooth.
Notes:
This recipe makes more gelée than you need for the panna cotta. Transfer to an airtight container and refrigerate. You can use like jelly on toast with ricotta or cream cheese, or as a glaze for a fruit tart.
You can replace apricot puree with any type of fruit you have on hand.
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 ...
I LOVE decorating for Halloween and look forward, all year, to opening up my boxes full of Halloween folk art pieces. I'm a big fan of antique German papier mache and the contemporary works of Nicol Sayre, Dee Foust and Rick Conant. Drawing my inspiration from those whimsical, collectible pieces from both past and present, I've come up with an easy and very inexpensive tutorial for making pumpkin primitives at home. Dollar Store Pumpkin Folk Art TUTORIAL Materials A foam pumpkin from the dollar store (or you can use a larger one from the craft store) Pumpkin carving knife (or other small serrated knife) Sharpie pen Paper Mache paste (recipe below) Newspaper, cut into strips Acrylic paints (orange, yellow, brown, black) DecoArt Americana Staining/Antiquing Medium DecoArt Americana Acrylic Paint in "Asphaltum" Folk Art Pumpkin Eyes/Mouth printed on plain white copy paper (download for free HERE ) Tacky Glue Black Wire Pencil Bamboo ske...
When I was a kid, my favorite board game was CLUE . I loved the mystery, the intrigue and taking on the role of amateur sleuth. I've passed my love of the game down to my two girls, and I was excited when my youngest expressed an interest in having a CLUE party for her birthday this year. Here's what we did: The Invitations To set a dramatic tone for the party, I created invitations inspired by the playing cards from the original board game. The invitations came in two parts -- a Character Card that introduced the character assigned to the guest and a Party Card that included all the details for the party. To further link the party to the game, we glued a weapon piece from the board game to each party card (which we were able to purchase as a lot from Ebay). You can download the invitations for free below: Party Card, side A Party Card, side B * I created a mystery party experience that was child-friendly, and the kids ...