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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 cookies form a perfect partnership with a

FREE CHRISTMAS & HOLIDAY CLIPART ~ another installment of "Graphics & Gratitutde"

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I'VE RECEIVED ANOTHER GENEROUS DOSE OF LOVE AND AFFIRMATION FROM MY FELLOW BLOGGERS IN THE FORM OF THREE NEW AWARDS.  THANK YOU! As is becoming my custom, I like to "give back" when something nice like this happens to me.  So, in continuing with the tradition, I give you some free Christmas clipart from my vintage postcard and German scrap collection: And now, those lovely awards: The " Heartfelt Blogger Award " from Morgan at " Becoming Homegrown " Made me feel all warm and happy inside! I'm passing this one on to Nicole at Miss Dot's Cupcake Spot   and now also at Saving the World One Cupcake at a Time   because she always puts a smile on my face, especially on Mustache Mondays! The " Superior Scribbler Award " from Dana at " Feeling Fit with Dana " Another tremendous compliment from a blogger I greatly admire. This one goes to Nicole at " Tattoos and

FROSTY THE SNOWMAN ~ Lost in Translation

I received a visit from my pal Marilyn over at A Lot of Loves today, and returned the favor with a visit to her lovely blog. She had a delightful post about her family’s animatronic snowman with an adorable video of her children dancing along and swaying their hips to the tune. It reminded me of another, less talented, linguistically challenged snowman that my husband and I received as a “bonus gift” from a travelling salesman when we owned our store. This Frosty hails from China, and is for all intents and purposes benign and an adequate representation of the classic Christmas character. But, wait! Apparently something was lost in translation when his melody was recorded. Here are the “lyrics” as best as we’ve been able to interpret them: "Frosty the Snowman Was a Happy, Tolly Shmoe With a Coined-up Pipe And a Boddon Nose And two Eye made I Don’t Know !" We are, of course, completely enamored with this Misfit Toy! So much so, that F

WONKATEERS, PROJECT #4: CLASSIC DARK CHOCOLATE TRUFFLES

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Classic Dark Chocolate Truffles For this recipe, use a high quality chocolate. If making a large batch for holiday giving, I recommend the bittersweet “Pound Plus” Bar from Trader Joes. You can in this instance use chocolate chips, but you will get better results from a higher quality of chocolate. If you’re limited to what you can find at your local grocery, try Guittard or Ghiradelli semisweet chocolate chips. Ingredients: 1 ½ cups (350 grams) semisweet chocolate (around 50-62% cacao), finely chopped 1 cup (250) grams heavy cream (I prefer organic) 3 Tablespoons (50 grams) unsalted sweet cream butter, room temperature Cocoa powder for coating • Finely chop the chocolate and place in a medium bowl. • In a microwave or on a stovetop, boil heavy cream. • Pour over the chopped chocolate. • Allow to sit for two minutes. • Whisk until cream and chocolate are fully incorporated and no lumps remain. • Stir in butter. You have now created a

WONKATEERS, PROJECT #3: OREO TRUFFLES (ON A STICK!)

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These delicious treats are ridiculously easy, make a lovely presentation, and are always the first to go at parties and bake sales. There are only three ingredients: One package of oreos, one 8 oz. package of cream cheese, and chocolate candy coating. Sprinkles are optional. Chocolate Dipped Oreo Truffles Here is my favorite source for Nonpareils:  BETTERBYEZ ON EBAY And my favorite source for fancy sprinkles:    FANCY FLOURS NEXT UP...CLASSIC DARK CHOCOLATE TRUFFLES

WONKATEERS, PROJECT #2: Chocolate Dipped Krispie Treats and Marshmallow Wands

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These fun and easy chocolate dipped treats combine two things that most people go nuts for:  chocolate and stuff-on-a-stick !  For the December Lyceum class, the kids and I dipped marshmallows, rice krispie treats, and s'mores.  Oreos and Nutter Butters are fun too ~ just be careful inserting the stick.  They have a tendency to crack.  In the following tutorial, we're using the Chocolate Transfer Sheets.  You need not use Transfer Sheets to make festive looking chocolate dipped treats, however.  One of the things my girls most enjoy is when I melt some white chocolate, place it in a ziploc freezer bag (or pastry bag), snip the tip, and allow one to drizzle the chocolate over the candies, while the other shakes on the sprinkles. Chocolate Dipped Treats DIY

WONKATEERS: TEXTURE SHEETS & LUSTER DUST

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Another technique the kids and I had fun experimenting with was applying texture to chocolate.  This technique is similar to the Chocolate Transfer Sheets , but rather than applying a cocoa butter image, we are simply embossing a pattern.  What I love about this technique is that your kids can often find patterns to use on things you already have around the house.  As long as it's flat, plastic, and clean, you can probably use it to emboss a pattern on chocolate.  Bubble wrap, a corrugated plastic liner from a food container, and a dish drying matt all have interesting patterns and can be suitable for texturing chocolate. Special texture sheets for chocolatiering can be purchased at some cake decorating stores and online.  They're relatively inexpensive, are easy to work with, and are reusable.  There are many fun patterns available such as lizard skin, wood grain, and crocodile! Here's my favorite source for Texture Sheets:  Bake Deco Use Texture Sheets the

WONKATEERS: Couture Candy DIY

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Ricart chocolates. Photo: Mkrigsman, Flickr. Every wonder how those famous chocolatiers get those fabulous edible patterns on their fancy schmancy chocolates? It’s actually the result of a very simple process using Chocolate Transfer Sheets . Chocolate Transfer Sheets consist of a sheet of thin acetate that is embossed with an edible ink comprised of cocoa butter and powdered food coloring ~ that’s all. The sheets are available in hundreds of patterns: from animal prints and floral designs, to mod geometrics and celebratory text like “Happy New Year”.  Transfer sheets can be cut down to fit any chocolate dipped confection, or can be cut and coated with chocolate to wrap around a cake.  Here are some of my favorite sources for Chocolate Transfer Sheets: Fancy Flours Custom Chocolate Shop Beryl's    Chocolate Transfer Sheets are very easy to use provided that you follow some basic guidelines:   Always store in a cool dark place. They’re made from cocoa