Cool Creamy Treats Add Fun To The Season
(NAPSA) – Adding a few fun twists to some favorite holiday treats can be a terrific-and tasty-way to ring in the season.
For instance, trade in the cocoa mugs for minichurros served with delicious hot cocoa-flavored ice cream. It swirls sweet, fluffy marshmallows with a creamy, chocolate ice cream-and with only 120 calories a serving-that’s sure to please your little helpers. And jolly minicones bursting with peppermint ice cream will be a favorite of Santa’s elves at any age.
You can find creamy takes on holiday flavors such as eggnog, pumpkin pie and peppermint from Dreyer’s/Edy’s Slow Churned Light Ice Cream. The festive limited-edition lineup features half the fat and 1/3 fewer calories of regular ice cream but doesn’t skimp on taste.
Ingredients
- 2 egg whites
- 1/2 cup superfine sugar
- 1/2 cup Flour
- 1 tablespoon dark chocolate cocoa powder
- 3 tablespoons butter melted
- 2 tablespoons half and half
- 1 pinch salt
Instructions
- Preheat oven to 400 F.
- Spray cookie sheet with cooking spray.
- In a bowl, combine egg whites and sugar. Beat on medium speed until frothy. Sift flour and cocoa powder. Add to egg and sugar mixture. Add melted butter, half-and-half and salt. Stir for about 30 seconds.
- Leaving space for one or two cookies, spoon 1 tablespoon of batter onto the baking sheet and spread with the back of the spoon into an even circle about 3-4 inches. Bake the 2 cookies for about 8 minutes.
- Transfer baking sheet to a heat-resistant surface. Working as quickly as possible, slide a spatula under one of the cookies and lift to a cooler surface, then roll the cookie into a cone shape and let cool. Ice cream cones will start to harden almost immediately. Serve with a scoop of Dreyer's/Edy's Slow Churned Peppermint Light Ice Cream.
These mini ice cream cones sound amazingly good! I’m going to give them a try next weekend. The only problem I find is that lots of US recipes include half and half which I’ve never found in Australia. Do you know of a good way to get around this? Can it be made at home?
Greetings from Canada!
It is always surprising to me how many things we take for granted that you can’t get everywhere. But yes, there most definately is a way to get around the problem. There are four different ways to make half and half that I have found:
Each method should yield about a cup of half and half.
If you do make the cones, please come back and post the pictures so everyone can see!
(Substitutions were found at: http://www.thekitchn.com/)