CasaSugar

Love It or Hate It? Todd Oldham Ice Cream Party

CasaSugar — Tue, 19 Aug 2008 07:00:14 -0700

I'm normally of the persuasion that Todd Oldham can do no wrong. But today? Not so much. The colorful designer has now slapped his name on a collection of floral arrangements for FTD, including this Todd Oldham Ice Cream Party ($39). If I'm feeling simpatico, I suppose I might say a genuine ice cream cone could make a cute arrangement for a kid's birthday, filled with some wildflowers. But a ceramic ice cream dish? Filled with carnations (yuck!) in "vanilla" or "strawberry," and a "red cherry" carnation? Come on, Todd!

52 Weeks of Baking: Ice Cream Cones

YumSugar — Wed, 20 Jun 2007 13:01:18 -0700

With the weather heating up, my thoughts keep turning to ice cream and other frozen treats. So when it came time to bake something, I didn't know where to begin. Luckily in his new book, The Perfect Scoop, the amazing David Lebovitz included a recipe for homemade ice cream cones. He recommends purchasing specialty cone molds, but said it was completely do-able without them. If I can make something without having to buy special equipment, then I'm all for it. They turned out a little rough around the edges, however they were relatively simple and had a nice delicate vanilla flavor - and bonus you can tell your friends you made them yourself! If you fancy giving your own ice cream cones a try (and I suggest you do), then get the recipe now, read more

Ice Cream Cones
Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz. Copyright 2007. Published by Ten Speed Press.

1/4 cup (60ml) egg whites (about 2 large egg whites)
7 tbsp (85 g) sugar
1/2 tsp vanilla extract
1/8 tsp salt
2/3 cup (90g) flour
2 tbsp (30g) unsalted butter, melted

Preheat the oven to 350F (175C).
In a small mixing bowl, stir together the egg whites, sugar and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
Line a baking sheet with parchment paper and use a small offset spatula or the back of a spoon to spread 2 level tbsp of the batter into a circle 6 inches (15cm) across. Try to get the circles as even and smooth as possible (you're likely to get 2 rounds on one standard baking sheet).
Put the baking sheet in the oven and begin checking the cones after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable so don't worry). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around the cone-rolling form [Note: If you don't have a cone-rolling form, you can try to roll by hand, they will probably not be as tightly formed. Also, you may wish to wear clean rubber gloves, as the cookies will be quite warm to the touch.], pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cone the same way. (If it's too firm, return the baking sheet to the oven for a minute or so until it's pliable again.)
Repeat, using the remaining batter. You'll find it easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter fussy to spread.

Storage: The batter can be made up to 4 days in advance and stored in the refrigerator. Let the batter come to room temperature before using. Once baked and cooled, store the cones in an airtight container until ready to serve. They're best eaten the same day they're baked.

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Kiddie Soiree: Ice Cream Cone Cupcakes

LilSugar — Wed, 07 Jan 2009 09:00:00 -0800

My friend faces a major dilemma when it comes to her son's birthday. He is not a fan of cake, regardless of the shape or flavor she presents. While other kids eagerly await their slice of birthday cake, her son seeks ice cream.

In planning his party this year, she decided to mix things up a bit and create something that will make both guests and the guest of honor happy - ice cream cone cakes. Prior to the party, she is baking the cupcakes in the cones and will have the tots decorate them with colored icings, sprinkles, crushed cookies and candies. After a roaring rendition of "Happy Birthday," she will serve up traditional ice cream cones to the celebrants and give guests a special box to take their cupcake home in.

To see how to make this retro birthday treat read more.

Ice Cream Cone Cakes
Betty Crocker

Ingredients

1 box Betty Crocker® SuperMoist® party rainbow chip cake mix
Water, vegetable oil and egg whites called for on cake mix box
24 flat-bottom ice cream cones
1 to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)

Directions

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.

Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

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Lil Tip: Ice Cream Cones For Snacks

babysugar — Tue, 28 Oct 2008 12:00:39 -0700

While ice cream may be the most popular filler for ice cream cones, your wee ones will enjoy snacking on other coned goodies. Instead of ice cream, load up some cake cones with popcorn, pretzels, nuts, dried fruit, yogurt raisins, and M&Ms for other fun afternoon treats. As warm weather subsides in the upcoming seasons, the desire for iced-down treats may, too!

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Product of the Day: Motorized Ice Cream Cone

GiggleSugar — Wed, 30 May 2007 10:30:00 -0700

The labor-intensive activity of eating ice cream just got easier. Introducing the Motorized Ice Cream Cone. Summer's upon us, and although I love the creamy, sweet goodness of ice cream, I don't like dripping, sticky crud all over me. Part of the problem, the inventors must have reasoned, is that the speed of cone-rotation and licking just aren't adequate to the task. Mechanization is crucial. For $8.99--who am I to argue? (Thanks for the send, amh678!)

Would You Rather Eat Ice Cream in a Cone or a Cup?

partysugar — Sun, 13 Jul 2008 01:30:46 -0700

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Ridiculously Simple Tip: No More Drippy Cones

YumSugar — Fri, 17 Aug 2007 12:01:31 -0700

Here's a ridiculously simple tip that will definitely make you go, 'DOH!

One of the problems with ice cream cones, especially homemade ones, is that after a few minutes, the ice cream starts to leak out of the bottom. When that happens you have to tip the bottom of the cone and try to suck the melting ice cream out, or you double-up on napkins. It's never very elegant and you often look ridiculous. However, what if I told you that there was a great way to prevent all of this. Think about it, there's a hole on the bottom of the cone, so what if you plugged it? That's right all you have to do is plug it so that the ice cream can't escape. A simple marshmallow or malt ball on the inside of the cone works well - it doesn't really matter as long as it's edible, plugs the hole and pairs well with your ice cream!

Tomorrow Is Free Cone Day at Ben & Jerry's

YumSugar — Mon, 28 Apr 2008 06:13:11 -0700

Ice cream fiends probably don't need to be reminded, but for those of you who don't set your calendars to Ben & Jerry's, tomorrow is their free cone day. They do this in late April/early May each year, but this year it happens to be their 30th birthday. There are no strings attached, you just get in line, order your free cone and walk away a happy ice cream-toting customer. Just be warned, the lines do get quite long, so be prepared for a wee wait.

I'm too lazy to wait in line, but I think I might just go hunt down some Americone Dream. How about you? Are you going to go? If so, what flavor are you going to order up?

Culinary Inventions

partysugar — Mon, 30 Apr 2007 00:19:45 -0700

Isn't it hard to think of a world without sandwiches and ice cream cones? I mean I can hardly imagine a world without my cell phone or macbook let alone everyday food staples and lazy summer Sunday favorites. Wondering why I'm wondering about this? Well on today's date in 1792, John Montague, 4th Earl of Sandwich, yes the guy who invented the sandwich, died (that's him pictured at right, what a looker!). It is believed that he wanted a quick meal that he could eat in one hand (he needed the other to hold his cards) during his gambling sessions. Also on April 30, the 1904 St. Louis World's Fair opened and everyone knows that is where ice cream cones were created. Oh and I know how much you love donuts, the first Dunkin Donuts opened today on my birth year in 1981.

Happy Birthday Waffle Cones!

YumSugar — Fri, 15 Dec 2006 00:01:32 -0800

On December 15, 1903 an Italian-American, Italo Marchiony, received a patent for an ice cream cup mold. Into the mold he folded warm waffles. The waffles hardened as they cooled and then before you can say mint chocolate chip the ice cream cone was born! Let's all celebrate by heading down to the local Ben & Jerry's for a scoopful.