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Lil Tip: Ice Cream Cones For Snacks

babysugar — Tue, 28 Oct 2008 12:00:39 PDT

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

partysugar — Sun, 13 Jul 2008 01:30:46 PDT

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Ridiculously Simple Tip: No More Drippy Cones

YumSugar — Fri, 17 Aug 2007 12:01:31 PDT

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!

52 Weeks of Baking: Ice Cream Cones

YumSugar — Wed, 20 Jun 2007 13:01:18 PDT

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,

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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Culinary Inventions

partysugar — Mon, 30 Apr 2007 00:19:45 PDT

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.

What Is Your Favorite Flavor Of Ben & Jerry's Ice Cream?

partysugar — Tue, 17 Apr 2007 06:58:31 PDT

Don't forget! Today is free cone day at participating Ben & Jerry's scoop shops! Get there between 12-8pm, and you'll be able to receive a free cone! What flavor will you get?

Happy Birthday Waffle Cones!

YumSugar — Fri, 15 Dec 2006 00:01:32 PST

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.

Three Beats Jewelry: Kid-Friendly or Are You Kidding?

Kate Stahl — Thu, 22 Dec 2011 11:32:59 PST

You love your diamonds, so shouldn't your kiddies have some, too? According to Malaysia Pargo, one of the ladies on VH1's Basketball Wives LA and a mom to three kids all under the age of 4, the answer is "definitely." Pargo, along with celeb jewelry designer Jason Arasheben (who counts Rihanna, Mariah Carey, and Justin Bieber among his fans), has just launched Three Beats Jewelry, a line exclusively for kids. What makes this tot jewelry collection different: it features iced-out diamond and gold necklaces and bracelets in the shape of PlayStation controllers and ice cream cones (the cone weighs in at 1.61 carats). So would you ever ice out your lil one? Let us know below.

10 Ways to Work Off an Ice Cream Cone

Jenny Sugar — Wed, 31 Aug 2011 13:08:37 PDT

If you're indulging in the last tastes of Summer with an ice cream cone but don't want to undo the bikini body you've worked so hard to attain, here are some summery ways to work off those frozen calories. Topped with sprinkles, this sweet and creamy treat is about 300 calories, and you can feel good indulging after you do these workouts:

Run at a pace of 10 minutes per mile for a half hour.
Swim laps of freestyle for 40 minutes at a moderate pace.
Play golf for 56 minutes; just be sure to carry your own clubs and walk the course.
Paddle away for an hour and 28 minute canoe ride.
Bike moderately (at a speed between 12 and 14 miles per hour) for 38 minutes.
Take a 50-minute hike.
Catch some waves surfing for an hour and 40 minutes.
Play 44 minutes of tennis.
Go for a brisk hour and 17 minute walk. Make sure to walk four miles per hour.
Join a volleyball game for an hour and 42 minutes.

*All calculations are based on a 130-pound woman.

Source: Flickr User erin & camera

Matsumoto Shave Ice: Sweet Respite on Oahu's North Shore

Susannah Chen — Wed, 01 Jun 2011 14:00:22 PDT

Like Leonard's Bakery and Rainbow Drive-In, Matsumoto Shave Ice is a can't-miss if you're visiting the Hawaiian island of Oahu for the first time.

From Honolulu, head up the Kamehameha Highway to the slower paces of the island's North Shore. Eventually, you'll hit M. Matsumoto Store, a general store with an unassuming presence that belies its international frozen dessert fame.

The only thing that might give it away? A long line of hot, thirsty customers, eagerly waiting their turn to order. For a better background on this regional favorite, read on.