Posts

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

Football Season Snacking: Buffalo Wing Pretzel Recipe

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Buffalo Wings and pretzels are two classic football season finger foods.  Here I've combined the best of both -- the tangy, spicy, finger lickin' flavor of traditional wing sauce and the satisfying crunch of pretzel sticks -- no napkins required! Serve with blue cheese dip and celery sticks.   Score a touchdown with this easy, crowd-pleasing snack at your next football or tailgate party! Buffalo Wing Pretzels Prep Time:  10 minutes Cook Time:  30 minutes Makes:  15 ounces (approx. 8 servings) 1/2 cup butter 1/2 cup Frank's Red Hot Buffalo Wing Sauce 2 tablespoons light soy sauce 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons kosher salt  pinch cayenne pepper 1 15-oz. bag pretzel sticks celery sticks and blue cheese dressing (optional) Step 1:  Preheat oven to 300° F.  In a small saucepan over low heat, melt butter, wing sauce and soy sauce, stirring constantly.  Stir in the dry seasonings and cook over low heat for 5 minutes.

Recipe: Lemon Meringue Pie Bars

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The idea was simple -- I wanted to make a lemon meringue-inspired dessert for a party that would be easy to serve and would make for a pretty presentation with a birthday candle. So, I introduced my favorite lemon bar recipe to my favorite lemon meringue pie recipe. Their offspring, the Lemon Meringue Pie Bar has a tender shortbread crust, the rich lemon curd filling of one parent, and the light and toasty meringue topping of the other. Lemon Meringue Pie Bars (makes approx. 2-dozen) For the crust:  1/2 pound unsalted butter, at room temperature  1/2 cup granulated sugar  2 cups flour  1/8 teaspoon kosher salt  For the filling: 6 large eggs at room temperature  2 1/2 cups granulated sugar  1 tablespoon grated lemon zest  1 cup freshly squeezed lemon juice  1 cup flour 1 Tablespoon melted butter, cooled slightly For the meringue:  5 egg whites  ½ cup granulated sugar  Pinch of cream of tartar Preheat the oven to 350° Step 1:

Wearable Art: Ephemera Collaged Ballet Flats
{with Martha Stewart Decoupage}

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This post was sponsored by Martha Stewart Crafts/Plaid and Blueprint Social. All opinions are genuine and 100% my own.   Decoupage is an art that dates back centuries. From peasants in 12th Century China to gentlewomen in 18th Century England, decoupage -- the art of applying paper cut-outs under varnish -- has spanned continents, social strata, and generations. photo source: http://www.plaidonline.com Today, I'm pleased to be sharing my own decoupage project that pays homage to the past, but with products from Martha Stewart Crafts that are all new! Now at Michaels Arts & Crafts stores, you'll find a full line of multi-surface Martha Stewart Crafts Decoupage products that include paper cut-outs, fabric die-cuts, decorative trims, decoupage brushes and tools ~ more than 50 products in all. The decoupage finishes come in a versatile array of formulas for paper, metal, wood, glass and even fabric. All decoupage formulas are dishwasher safe, machine was

Gluten-Free Baking: Peanut Butter Chocolate Chunk Cookies

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On an adventure up the coast a few weeks ago, my friend Kelly and I stopped at a wonderful little bakery where I purchased two gluten-free peanut butter chocolate chunk cookies.  The first I enjoyed with my cup of coffee and the second I tucked into my glove box to save for my daughter.  After a day of thrifting and fabric shopping, we returned to the car where we were greeted by the smell of freshly baked cookies.  In the heat of the car, my cookie had reached the perfect temperature for maximum chocolate meltiness.  It never made it to my daughter. That warm, peanut-buttery morsel has been on my mind, and yes, the guilt has been nagging me.  So, this past weekend, I tried to come up with my own version.  They were delicious indeed, and like the original, are best when warm.  You've heard of icebox cookies?  These are the perfect glove-box cookies!   Peanut Butter Chocolate Cookies -- Gluten free (makes approx. 30) 3/4 cup creamy peanut butter 1/2 cup (1 stic

Vintage Graphics: Penmanship, Copperplate and Antique Alphabets

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Since it's Back-to-School time, I thought this was the perfect opportunity to share some of the ephemera in my collection that relate to the classroom, the ABCs, and the nearly lost art of penmanship. Please feel free to download and use for non-commercial purposes. As always, you're welcome to share your projects on the Rook No. 17 Facebook page.    

Feels like Fall: Red Lentil Carrot Soup Recipe

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  About a month ago, we experienced an especially winter-like day.  Foggy days are not uncommon here, but this particular day was downright bone-chilling. It was the kind of day that called for staying in pajamas, stoking a fire in the hearth, and warming up with a bowl of hearty soup.  Stepping out to the grocery store was out of the question, so I decided to rummage through the pantry.  A jar of red lentils beckoned, and I answered the call with a delicious soup combining the warmth of aromatic Eastern spices, the sweetness of fresh carrots, and the bright notes of fresh herbs.  Since it was smack-dab in the middle of summer for much of the country, I decided to keep the recipe on shelf until fall.  Sure enough, the fall weather came blowing in this week, and I decided that the time had come to make another batch of Red Lentil Carrot Soup and share the recipe with my readers.  To my chagrin, the recipe was nowhere to be found.  So, I went back to the drawing board, meticulou

Recipe: Strawberry Rhubarb Galettes

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  Rhubarb season is entirely too short in my opinion.  So when I came across a bounty of ruby stalks at my local grocery store the other day, I stocked up.  First, my husband made enough Strawberry Rhubarb Freezer Jam (recipe HERE ) to keep him in yogurt parfait heaven till January.  With what was left, I whipped up a batch of free-form rustic tarts -- with sweet strawberries and tart rhubarb enveloped in a flaky, buttery crust.  I made a gluten-free version as well and they came out delicious.  The gluten-free recipe could still use some refinement, however, so that post will have to wait for another day. What are you waiting for?  Get out there and grab some rhubarb before it's gone! Buy extra, chop it and freeze it.  That way you can enjoy these individual pastries any time the mood strikes. Strawberry Rhubarb Galettes (makes 8) For the crust ( a Martha Stewart recipe ) 2 1/2 cups all-purpose flour 1 teaspoon coarse salt 1 teaspoon sugar 1 cup (2 sticks