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...
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YOU, uhhh, MUSE me! Featuring Artisan S'mores, Cornbread/BBQ Fusion, AND a Shepherds Bread Fit for a Whole Flock!
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One of the best parts of having a blog is the exposure I get to other creative people ~ Their artistic energy is contagious and their ideas SO inspiring! How lucky we are to be a part of a community of MUSES! I find this to be true of my life both online and off ~ creative, giving, generous people everywhere! And in that spirit, I'd like to acknowledge a few people who've inspired me this week:
MUSE #1: FOR HER BEAUTIFUL AND CREATIVE GIFT OF A HOMEMADE S'MORE KIT, MY FRIEND KELLY:
As a "thank you" for having her family to our annual 4th of July Chili Cook-off, Kelly and her daughter stopped by to deliver a beautiful box containing homemade graham crackers (you'll never buy the boxed ones again, trust me!) homemade marshmallows (ditto), and the classic Hershey's chocolate! This is one of those cases where I feel that HER "thank you" warrants a "thank you" of its own! The gift was accompanied by a handmade card ~ or should I say, piece of original artwork. I'd hazard a guess and say it is watercolor and wax resist. Phenomenal! It's frameworthy!
Kelly was kind enough to share her source for the recipes for both the marshmallows and graham crackers. If you're interested in putting together some artisan style S'more kits of your own, try these recipes:
MUSE #2: FOR SHARING A WEALTH OF INCREDIBLE RECIPES, INCLUDING A DELICIOUS, EASY, AND GINORMOUS (LOVE THAT MADE-UP WORD) SHEPHERDS BREAD, MY FRIEND FROM COLLEGE (AND FELLOW BLOGGER) CAMILLA:
CHECK THIS BAD BOY OUT! The girls had fun helping me punch down the dough and watching it rise back up again to timpani sized proportions! We sent some home with our friends, but quickly scarfed down the rest with honey and butter the next morning.
Our loaf was baked in an All-Clad Dutch Oven
If you'd like to make this amazing loaf at home for your family, visit the link below:
MUSE #3: FOR A BRILLIANT SOLUTION TO MY LEFTOVER PORK DILEMMA, VINCE ALTUM FROM COOKING VENTURES.
I had the rare opportunity, last week, to have some free time to browse the web, catch up with my favorite blogs, and visit some new ones as well. In the course of my happy leisure I came across Cooking Ventures and author Vince Altum's recipe for Barbecue-Stuffed Corn Muffins. My husband is a master on the grill and had purchased what looked like half a pig (at least) just the day before. I knew there would be some serious leftovers once my husband had given the pork his 18-hour treatment on the backyard smoker. So, Vince's recipe that incorporates leftover BBQ into delicious cornbread muffins was just the perfect inspiration!
Vince's recipe calls for Jiffy Corn Muffin Mix, but since I had none on hand, I whipped up a batch of cornbread from scratch. Whether you "mix-it" or "scratch-it", this recipe is one you'll want to hang on to if you're oft to cook by flame during the summer months.
Well, I really must be off. I'm hosting a baby shower for my sis this weekend, and have much to do. Speaking of "My Muses", I'm looking forward to making some lovely decorations inspired by Holly at 504 Main and Jessie Senese of Sweet Jessie. I look forward to sharing them, and all the other little lovelies I have planned.
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 ...
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...
Coffee lovers, by now you've probably seen the latest and greatest trend in coffee splashed all over social media -- It's called Dalgona Coffee, Whipped Coffee and 400 Coffee because of the hundreds of times the cloud of coffee froth is whipped when whisked by hand. The country of Macau is credited with this miracle of food science-magic, but fortunately for everyone currently sheltering-in-place, it's incredibly easy to make at home. It takes less than 5 minutes, costs little, and is definitely worth the hype. I'm a lover of honey lattes, so I made a minor tweak to the original Dalgona formula. The original formula is 1/1/1 ratio of hot water to instant coffee to granulated sugar. Print With Image Without Image Heavenly Honey Whipped Coffee Yield: 1 Author: Jenn Erickson A honey twist on the viral sensation of "Dalgona Coffee" -- easy and delicious. Ingredients: 2 Tablespoons hot water 2 Tablespoons instan...
