(NAPSI)-Adding a few fun twists to some favorite holiday
treats can be a terrific-and tasty-way to ring in the
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 ⅓ fewer
calories of regular ice cream but doesn't skimp on
Chocolate Ice Cream Cones
- 2 egg whites
- ½ cup superfine sugar
- ½ cup flour
- 1 tablespoon dark chocolate cocoa powder
- 3 tablespoons melted butter
- 2 tablespoons half-and-half
- 1 pinch salt
- 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.
Makes 20 minicones.
- 1 cup water
- 3 tablespoons brown sugar
- ½ teaspoon salt
- 6 tablespoons butter
- 1 cup white flour
- 2 eggs
- 1½ teaspoons vanilla extract
- ¼ cup sugar
- ½-1 teaspoon ground cinnamon
Preheat 2 inches of canola oil in a 12-inch frying
pan to 375°F. In separate dish, mix sugar and ground
cinnamon and set aside. In a 3-quart saucepan, add
water, brown sugar, salt and butter. Heat to good boil.
Remove from heat and add the flour. Mix it in until well
In a separate bowl, mix the eggs and vanilla
together. Then add this mixture to the flour mixture.
Stir until well blended and eggs are completely mixed
in. Fill a pastry bag with the
churro dough and attach a large, star-shaped tip.
Test your oil by placing a small amount of dough in
it. The dough should bubble up; otherwise, your oil is
not hot enough. Once the oil is hot enough, squeeze some
dough with the decorator tool into the oil, about 3
You should be able to cook 6-8
churros at a time. Cook them about 3-4 minutes,
turning once. Once churros
are golden brown, place them on a paper
towel−covered plate to
absorb excess grease. While still warm, roll each
churro into a round dish
with the cinnamon and sugar mixture; coat well. Serve
with a frosty mug of Dreyer's/Edy's
Slow Churned Hot Cocoa Light Ice Cream.
Makes 2½ dozen churros.
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