ICE SODA RECIPES

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NIFTY '50S ICE-CREAM CONE CAKES RECIPE - BETTYCROCKER.…



Nifty '50s Ice-Cream Cone Cakes Recipe - BettyCrocker.… image

Kids of all ages will enjoy these chocolate-malted mini-cakes-in-a-cone!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 15

12 flat-bottom ice-cream cones
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1/3 cup malted milk powder, if desired
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
1 teaspoon white vinegar
1/2 teaspoon vanilla
2/3 cup cold water
1 quart chocolate or vanilla ice cream
6 candy or plastic straws
Frozen (thawed) whipped topping, if desired
12 maraschino cherries, if desired

Steps:

  • Heat oven to 350°F. Place cones upright in medium muffin cups, 2 1/2x1 1/4 inches, or rectangular pan, 13x9x2 inches. Mix flour, sugar, malted milk powder, cocoa, baking soda and salt in medium bowl. Beat oil, vinegar and vanilla with wire whisk. Stir oil mixture and water into flour mixture about 1 minute or until well mixed. Pour batter into cones, filling each to within about 1 inch of top.
  • Bake about 30 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack; cool completely.
  • Top each cake with a small scoop of ice cream; freeze until ready to serve but no longer than 1 hour. Just before serving, cut straws in half and insert into ice cream. Garnish each with a dollop of whipped topping; top with cherry.

Nutrition Facts : Calories 250 , CarbohydrateContent 37 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 200 mg

CHOCOLATE PEPPERMINT SODA RECIPE | TRISHA YEARWOOD | FOO…



Chocolate Peppermint Soda Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories     beverage

Total Time 20 minutes

Cook Time 10 minutes

Yield 2 sodas, plus additional peppermint syrup

Number Of Ingredients 5

2 cups round red and white peppermint candies, unwrapped and crushed
20 round red and white peppermint candies, unwrapped and crushed
2 cups seltzer 
4 ounces chocolate syrup 
Vodka, for topping, optional 

Steps:

  • For the infused peppermint simple syrup: Combine the crushed candies with 1 1/2 cups of water over medium heat. Simmer until the candy is dissolved; remove from the heat. Strain if any candy bits remain. Let cool.
  • For the chocolate peppermint sodas: Pour the crushed candies into a small dish. Dip the rims of 2 highball glasses in water and roll in the crushed candies to coat the rims. (You may need to press them on a bit with your fingers to evenly coat the rims.)
  • Fill the glasses halfway with ice. Add 1 ounce of the simple syrup to each glass, divide the seltzer between the glasses and stir to mix. Drizzle in the chocolate syrup and let it swirl down into the pink soda. Add a splash of vodka if desired.

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