Summertime means ice cream treats! Add a little flair to your ice cream by making your own ice cream cups! Decorate them in the colors of your occasion for a personal touch! As seen on Photograzing.
It is so hot and disgusting this week in DC that I almost melt every time I walk outside the door! And for some reason people who know I'm from Arizona feel the needs to say "Oh! The Arizona girl can't handle the heat?" in their ringing mocking tone. First of all, you can't handle the heat either, and that's what started this conversation. Secondly, in Arizona we don't walk. The longest outdoor stretch of walking I did in a similar temperature grade was from the grocery store to my car. Granted the seats would burn the skin right off you when you sat down, and your shoes kinda stick to the asphalt but for fifty feet you handle it. Yesterday in DC I walked a mile and half in 102 degree weather to meet my cousin at the White house AND THEN WALK TO KICKBALL. And. Play. Kickball.
You don't do that in Arizona.
But my cousin Meagan - who is also an Arizonan- and I have been doing that EVERYDAY! This week we done museums, bbqs, pools, concerts on the Hill, fireworks, seeing the white house, monuments, etc. All the touristy things. I've been putting off the zoo because it's been so hot....but I think we'll have to brave that tomorrow. All outdoors. The good news is that you can get a slurpee across the street and walk right into the zoo with it. Only. Good. News.
Between the heat and the holiday and the house guest my oven has been turned off. But on Monday Butchie and I have some great big ambitious baking plans. That oven is gonna be going all night long! Lets hope we survive!
Edible Ice Cream Cups
2 large egg whites
1/2 teaspoon pure almond extract (optional, can replace with vanilla)
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water
food coloring (optional)
melted chocolate (optional)
Preheat the oven to 300 degrees Fahrenheit and HEAVILY grease 2 9-X-13 inch baking sheets.
In a medium bowl, lightly beat the egg white, vanilla extract, almond extract (if using) and vegetable oil until frothy, but not stiff.
In a separate bowl sift together the dry ingredients, and then stir in the water.
Add the flour mixture to the egg white mixture and stir until you have a smooth batter. The consistency you are looking for is not runny. It will easily drop off a wooden spoon. If you want to dye the cookies, divide the “dough” into as many groups as you like. I usually do two or three colors at a time. Add the food coloring, stirring it into the batter.
Place a tablespoon of batter onto the heavily greased cookie sheet, spacing them at least 3 inches apart. Using a spoon spread the batter out to form into a circle 4 inches in diameter.
Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes). If you’ve dyed the cookies this will be harder to recognize, especially if you used a white food dye, but you should be able to notice the change in the texture of the cookie, even if you can’t see the color.
Working quickly, remove the cookie with a spatula and flip it over in your hand. Mold over a cup or bowl, or wedged between two stacked brioche pans as I did.
Dip edges in melted chocolate and decorate with sprinkles if desired. Store in an airtight container until ready to serve.