Baked Snowballs (makes 6)
- 12 vanilla or chocolate wafer cookies
- 6 scoops of your favorite ice cream
- 3 egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- Chocolate syrup, sprinkles, and Maraschino cherries
Break each cookie into small pieces and divide evenly among six 3-inch ramekins. Fill each ramekin with ice cream, smooth and flatten at the top of the ramekin. Place the ramekins on a cookie sheet in the freezer while you prepare the snow (meringue).
Heat the oven to 500º. Place the egg whites in a medium-size bowl and whip them with an electric beater set at medium-high speed until they resemble soap bubbles. Add the cream of tartar and continue beating until soft peaks form. While you continue beating, add the sugar 1 tablespoon at a time and then the vanilla extract. Continue beating until shiny, stiff peaks form, about 2 minutes. Now you have your snow!
Remove the ramekins from the freezer and spread the snow meringue over the top of each with a spatula, taking care to completely cover the ice cream. This “blanket of snow” is what insulates the ice cream, keeping it cold in the hot oven. Bake the snowballs on the cookie sheet until the tops are golden brown, about 1 to 3 minutes. Watch them carefully; they brown quickly. Garnish the snowballs with chocolate syrup, sprinkles, and cherries, and serve.
- 3 powdered sugar doughnuts (graduated sizes from 2 to 3 inches if possible)
- 1 powdered sugar doughnut hole or mini doughnut
- 5 mini chocolate chips
- 1 orange-mint Tic Tac
- 1 piece (10 to 12 inches) “fruit by the foot” fruit roll
- 3 gumdrops
- 2 pretzel sticks
- 1 starlight mint
On a small plate, stack the three doughnuts to form body of snowman. Place doughnut hole on top for head. Add chocolate chip buttons and eyes and an orange-mint nose.
Make 1-in. cuts on both ends of the fruit roll to form scarf fringe; wrap scarf around neck. Press a gumdrop onto each pretzel to form mittens; press pretzel arms into body. Top with a hat made from a mint and a gumdrop. Yield: 1 snowman.
Fudgy Hot Cocoa
- 10 cup milk
- 1 cup chocolate syrup
- 2/3 cup cocoa
- 2/3 cup hot fudge topping
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Combine all ingredients in a Dutch oven over medium-low heat, stirring occasionally, 10 minutes or until thoroughly heated. (Do not boil.) Serves 10 – 12.
colorful straws, large marshmallows, melted chocolate chips, sprinkles
Insert straw in marshmallow. Dip into melted chocolate; covering sides and bottom. Dip into sprinkles. Allow to dry on wax paper.