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Showing posts with the label RECIPES

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

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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...

Sunshine Deviled Eggs (with Turmeric & Wild Mustard Blossoms)

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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...

Honeysuckle Rose Gin & Tonic

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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...

Edible Flowers: Bachelor Buttons (+Avocado Toast with Creamy Herb Scrambled Eggs)

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Edible flowers are everywhere this time of year!  Today, I'd like to introduce a new favorite of mine -- Bachelor Buttons.  They're an easy-to-grow annual from the Asteraceae family, native to Europe and Asia and bloom from summer to early fall.  Depending on where you live, they may be called Cornflowers or Blue bonnets.  With a very subtle cucumber taste, I call them delicious!  Their vibrant color and mild taste make them a perfect garnish for both sweet and savory foods. Thanks to my best pal, Kelly (who understands my taking a fancy to eating flowers) for gifting me a blossom; which after a day of beauty in a tiny vase on my windowsill, became the garnish for my avocado toast with creamy herb scrambled eggs.  A single bloom has dozens of smaller flower-like pieces, making them a very compact, yet bountiful source of culinary adornment. I'm not going to tell you how to make Avocado Toast (hint:  it's avocado and toast), but I am happ...

How to Make Authentic Mole -- The Original AwesomeSauce (+Enchilada Recipe)

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Three of my adopted children are of Mexican (Yucatan) descent and my eldest son, who is passionate about cooking, asked to learn how to make authentic mole for his "Family Heritage" culinary project.  After doing my research and culling the best of the best recipes, we made a batch of the most incredible mole I've ever tasted.  With more than 30 ingredients, it's not a quick and easy recipe, but the results are 100% worth it and can make more than one full meal.  The depth of this sauce is incredible.  The flavors are so exquisitely blended that your taste buds will be incredibly blissed out.  The best part of this recipe is that it not only makes one meal (a boatload of sauce with chicken that you load into warm tortillas with rice), but you end up with enough sauce to make enchiladas and then maybe even a little bit more.  My kids have been putting it over tamales and their breakfast eggs in the morning.  This literal Awesome...

Nostalgia Food: Old Fashioned Apple Hand Pies

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Who doesn't love a pie that you can eat with one hand while vacuuming, updating a resume, getting a child down for a nap, helping another child with a history report, and folding laundry with the other?  Clearly, only people who don't like pie, and this isn't for them.  This is for us: Pie People. For me, the pocket pie obsession started in childhood with the iconic, mouth scalding  MacDonalds apple pies.  If you were around in the 1970s, you'll remember: crisp & flaky, buttery & slightly salty, with blistered crusts that concealed a molten center of perfect apple pie filling.  If you possessed the willpower to wait for the lava interior to cool, you were rewarded with the greatest American invention since the fast food burger AND the apple pie together, which in a weird sort of way, they were; after all, they were fried in beef fat.  Those things were pure magic (or at least that's what my 6-year old self thought). These da...

How to Make Perfect Berry Breakfast Pastries {recipe + video}

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These lovely little pastries are always a hit with my Year Two students during our puff pastry unit.  They're easy to put together and are definitely one of my favorite sweet treats to make for breakfast and brunch events. This recipe is perfect for beginners because it uses store-bought puff pastry.  It takes very little time to pull together the ingredients, and in less than an hour, you have delicious, flaky breakfast pastries bursting with fruit flavor. The sweetened cream cheese strikes the perfect balance between the sweetness of the fruit and the buttery puff pastry.  Here's my video on how to make them: How to Make Berry Breakfast Pastries https://www.youtube.com/watch?v=bGqHfWWgHJU Print With Image Without Image Berry Breakfast Pastries Yield: 18 pastries Author: Jenn Erickson Prep time: 10 M Cook time: 30 M Total time: 40 M A few simple ingredients give way to an exceptional little breakfast treat -- a great way to use se...