(NAPSA)—Adding a few fun twists to some favorite holiday treats can be a terrific—and good boil. Remove from heat and add the flour. Mix it in until well blended. In a separate bowl, mix the eggs and vanilla together. Then add this mixture to the flour tasty—wayto 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 yourlittle helpers. Andjolly 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 peppermintfrom Dreyer’s/Edy’s Slow Churned Light Ice Cream. The festive limited-edition lineup features half the fat and % fewercalories of regular ice cream but doesn’t skimp on taste. Mini Chocolate Ice Cream Cones 2 % % 1 egg whites cup superfine sugar cup flour tablespoon dark chocolate cocoa powder 3 tablespoons melted butter 2 tablespoonshalf-and-half 1 pinch salt Preheat oven to 400F. 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 mixture. Stir until well blend- = Se 3 Mini chocolate cones and peppermint ice cream make for a ed and eggs are completely mixedin. Fill a pastry bag with the churro dough and attach a large, star-shapedtip. 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 inches long. cool holidaytreat. 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 andlift to a cooler surface, then roll the cookie into a cone shape andlet 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. Minichurros 1 cup water 3 % 6 1 tablespoons brown sugar teaspoonsalt tablespoons butter cup white flour 2 eggs 1% teaspoonsvanilla extract %4 cup sugar 4-1 teaspoon ground cinnamon Preheat 2 inches of canola oil in a 12-inch frying pan to 375F. 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 Es a a Minichurros paired with hot cocoa ice cream add a sweet touchto the holidays. 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 ona 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. Makes2% dozen churros. For more information and recipes, visit www.slowchurned.com.
