Happy+Ice+Cream+Day+–+Cupcakes+in+a+Cone!

=[|Happy Ice Cream Day – Cupcakes in a Cone!]=

In honor of National Ice Cream Day on Sunday, July 18th, it seemed appropriate to write a little bit about ice cream. What is more refreshing than ice cream on a really hot summer day? Well, some of us might say, what is refreshing any day…ice cream! Some history about this day: in 1984 President Ronald Reagan proclaimed July to be National Ice Cream Month and the third Sunday in July, National Ice Cream Day. He also recommended the occasion to be celebrated with “appropriate ceremonies and activities.” Why not celebrate National Ice Cream month with this cupcake cone recipe? Definitely seems “appropriate” to me, and the perfect reason for kids and adults to gather at the house after dinner. The cakes in the cones can be baked a little earlier in the day (they are best when served the same day as they are prepared). A variety of Dreyer’s or Edy’s ice creams and different toppings can be set out so everyone can make their own. And, don’t forget the Nestlé Toll House Toppers! This is a new product that we have been working with – and very much enjoying – in the kitchen. These Semi-Sweet or Premier White Mini Morsels come in a resealable container ready to use or shake at any time. They are the perfect size to be sprinkled on ice cream, on top of cakes and into pancake batter. Some tips on preparing the cones: Who knows ….maybe you will get requests for this ice cream celebration all summer long!
 * I recommend getting an additional box of the flat bottomed cones. Although they are packed well, some in the box may be broken.
 * Baking the batter-filled cones in the cups of muffin pans helps in keeping them upright when placing and removing from the oven.