I have taken a break from blogging to spend the summer with my family. It has been great enjoying the sun and surf in Newport Beach. I have still been in the kitchen but, it is nice to cook and bake without the worry of photographing and writing. I have been pondering if blogging is something I really have the time and desire to continue. As much as I want to throw in the towel I have used my blog so much this summer looking up past dishes and baked goods. The reason I started this blog was to capture recipes our family enjoyed and those I wanted to make again. Along the journey I lost myself down some trail of sugar, butter and chocolate. I stopped making what we loved and started pumping my family with an excessive amount of treats. I have regained balance and inspiration in the kitchen. There is no better time then Secret Recipe Club time to dive back in. This month I was assigned Growing Up Gabel. The author Camille (I love that name!) is a mother extraordinaire. She manages time to blog, craft, home school, and raise a family. I had so much fun reading each section of her blog. This summer I have been focusing on the family so, when I saw Camille's recipe for homemade magic shell I knew this was a kitchen adventure I could include the kids in. I can not believe how easy and fun this was. The kids had so much fun dipping, covering the cones in sprinkles and eating them. Enjoy!
mini magic shell ice cream cones
adapted: growing up gabel
ingredients
1 1/4 cups chocolate chips
1/2 cup coconut oil
1 pint of homemade vanilla ice cream
mini cones
Prepare ice cream. Fill mini cones to top edge of cone with ice cream. Pack ice cream in cone and return to freezer for 30 minutes. Place one scoop of ice cream on top of each cone and return to freezer for 30 minutes.
While mini cones are getting firm in the freezer prepare the magic shell.
Combine chips and oil in a small pot. Melt over low heat. Allow to cool to room temperature before using on ice cream (or it will melt the ice cream).
Remove mini cones from freezer and dip into the magic shell. Quickly cover in sprinkles and return to the freezer until ready to enjoy cones.
Store leftovers in a jar. You may need to re-heat it if your kitchen is below 76 degrees.
