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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

Recipe: New World German Brown Bread -- "Squaw Bread"

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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 H &am

Recipe: Blitzkuchen (German Almond Coffee Cake)

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One of the perks of being a teacher is having a few weeks off in the summer.  The summer is all about family-time, but I always get some "me-time" in at night when I dive in to a good read. Last week, I finished up The Silence of Bonaventure Arrow by Rita Leganski.  What a gem!     This review from Booklist sums it up nicely: " Born in the aftermath of a searing family tragedy, Bonaventure Arrow “didn’t make a peep when he was born.” Never speaking a word, his silence enables him to listen to what no one else can hear. He is not only hyper-aware of the sounds of the natural world, but he is also in tune with the clamorous echoes of personal heartbreak and despair. Joining forces with Creole servant Trinidad Prefontaine, young Bonaventure undertakes a quest to unlock a series of family secrets to liberate himself, his dead father, and his inconsolable mother from the emotionally and spiritually paralyzing bonds of the past. This mystical fairy tail se

Recipe: Light and Fluffy Lime Tres Leches Cake

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Confession:  I don't love the soggy consistency of most Tres Leches cakes.   It's one of those cakes that people either love or hate, so I set out to create a newfangled Tres Leches to win over the haters, while still paying homage to the original. This recipe uses much less of the Tres Leches (3 milks) mixture than most.  I replaced the evaporated milk with light coconut milk to lend a bit more body and flavor.  Lime zest and juice are featured throughout the recipe -- cake, leches, and frosting.  The cake is topped with toasted coconut and the sides get a coating of crushed graham cracker.  What results is a light and bright-tasting cake, reminiscent of key lime pie.   Try it for yourself and let me know what you think! Light and Fluffy Lime Tres Leches Cake Yield:  One 10x10 single layer cake Bake time:  25 minutes Chill time:  1 hour For the cake 1 box French Vanilla Cake Mix 4 large eggs 2 Tablespoons vegetable oil 1 1/4 cups water Zest

Recipe: Easy Peaches & Cream Baked Oatmeal Casserole

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This recipe is a great alternative to a bowl of mushy old oatmeal. The oats on the top retain their chewy, nutty consistency, and the fruit makes the flavors bright and fresh.   The casserole can be prepared the day before (my kids love to do this), so all you have to do is stick it in the oven in the morning.  It also reheats beautifully as leftovers.  I enjoyed the last square this morning, heated up for a minute in the microwave, drizzled with a little milk and sprinkled with just a touch of brown sugar. Peaches & Cream Baked Oatmeal 1 cup old-fashioned rolled oats 1/3 cup chopped pecans 1/2 tsp. baking powder 3/4 tsp. ground cinnamon Pinch of salt 1/4 cup honey 1 cup milk 1 large egg, lightly beaten 2 Tablespoons unsalted butter, melted and cooled slightly 1 teaspoon real vanilla extract 3-4 ripe bananas, peeled and sliced 2 cups diced peaches or nectarines  Preheat the oven to 375F. Lightly grease a 9x13 glass casserole dish.  Step 1:  In a medium bo

Recipe ~ Easy Oven Roasted Pork Carnitas for a Crowd

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Tender Juicy Flavorful Crispy Caramelized Pork  Love CARNITAS! Carnitas are the stuff of Mexican food magic. I've been experimenting for ages, trying dozens of recipes, techniques and tips from online, friends, cookbooks, and through shady back-alley dealings to find a way to make knock-your-socks-off restaurant quality pork carnitas at home.  I have a big, hungry family, and  I like to be able to make big batches of food that will last beyond a single evening's meal. With the glee of a taco lover on Tuesdays, I'm pleased to share that I've perfected my own recipe for family-style carnitas that come out beautifully every time and taste just as good as the ones I've had at my favorite Mexican restaurants.  So, without further ado, here's my recipe for carnitas for your tacos, enchiladas, burritos, tostadas, breakfast scrambles, and more.  Enjoy! California-Style Pork Carnitas (yield:  3 pounds) 6-7 pound boneless pork

Recipe: Banana Bread Waffles with Bourbon Pecan Maple Syrup

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When I go grocery shopping, I always buy two bunches of bananas -- one for the kids to snack on and one to just sit and go nearly black with brown-sugary overripeness.  That way, we're always ready to make our favorite banana bread on demand (recipe HERE ).   A few weeks ago, the family was in a waffle mood, so I grabbed one of my on-the-verge-of-decay bananas and set to work on creating a banana bread inspired waffle.  A few Sunday breakfast's worth of tinkering proved a success.  Here is my recipe for light, crispy, banana-bready waffles with a delicious pecan syrup to gild the lily.  Enjoy! Banana Bread Waffles (makes approximately 12 individual Belgians) 1 large egg, separated 1/4 cup butter, softened  1/2 cup granulated sugar 1 overripe banana 3/4 cup cake flour pinch of salt 1/2 teaspoon baking soda 1 teaspoon baking powder a pinch of ground cinnamon 1 Tablespoon brown sugar 1/4 cup buttermilk Step 1:  Whip egg white to medium pe

Recipe: The Best, Foolproof Scalloped Potatoes Au Gratin

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This recipe is a favorite of my culinary students.  It is so easy, and makes the perfect, quintessential, creamy, cheesy potato casserole of American comfort-food fame. True scalloped potatoes consist primarily of thinly cut potatoes in a white cream sauce, whereas potatoes au gratin feature buttery potatoes beneath a cheese and/or breadcrumb crust.  Scalloped Potatoes Au Gratin is a hybrid -- the best of both worlds.  It is what many of us in the U.S. grew up with and knew as Potatoes O' Gratin. So, without further ado, here is the easiest and most delicious recipe I think you'll find for the creamy, cheesy, golden, bubbly potato dish of legend: Scalloped Potatoes Au Gratin Prep Time: 15 minutes Baking Time: 45-55 minutes  1 1/4 pounds Yukon Gold Potatoes, washed, peeled and sliced 1/8 inch thick (approx. 2 large)  3 Tablespoons butter, plus 1 Tablespoon for buttering the pan  2 Tablespoons diced sweet yellow onion  1 Tablespoon all-purp