Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

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

Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

In the woodland valleys of Central California, Elderflower trees have been in bloom all spring with their prolific, lacy white blossoms.  I've enjoyed making Elderflower syrup, candied elderflowers and sweet Elderflower Tempura.  A few days ago, I noticed that some of the trees are starting to bear fruit -- diminutive, tart little berries, deep purplish-blue growing in heavy clusters.  

Inspired by a love of biscuits and jam, foraging, and adapted from a recipe from Simply Beyond Herbs, I whipped up a simple and delicious jam made from the foraged Elderberries, fresh blueberries and using chia seeds for a perfect jammy consistency.

Enjoy and Happy Foraging!

Elderberry-Blueberry Chia Jam

Elderberry-Blueberry Chia Jam

Yield: One half-pint jar
Author: Jenn Erickson
Prep time: 10 MCook time: 10 MTotal time: 20 M
An easy and delicious sweet-tart jam to make from foraged Elderberries.


  • 1 1/2 cups elderberries, rinsed
  • Pinch of salt
  • 1 cup blueberries, rinsed
  • 2 Tablespoons Chia Seeds
  • 1/2 Tablespoon Vanilla Extract
  • Juice of half a lemon
  • ¼ cup organic sugar
  • 1 Tablespoon agave syrup or honey


  1. In a small saucepan over medium heat, bring elderberries and a pinch of salt to a boil, stirring constantly.
  2. Stir in the blueberries, chia seeds, sugar, and syrup/honey. Bring back to a boil, then reduce to a simmer. Simmer, stirring frequently for about 7 minutes or until the blueberries begin to break down.
  3. Remove from heat. Stir in the lemon juice and vanilla.
  4. Pour into a heat-safe container. When cool, put a lid on the container and refrigerate.
  5. Ready to use the next day.
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