Baking with Ice Cream Cones. These are perfect for birthday parties

• 2 cups all-purpose flour

• 1/2 cup sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 eggs

• 1 carton (6 oz) strawberry yogurt

• 1/2 cup vegetable oil

• 1 cup chopped fresh strawberries

• 15 cake ice cream cones (about 3 inches tall)

• 1 cup (6 oz) semisweet chocolate chips

• 1 tbl shortening

• Colored sprinkles

In a large bowl, combine the first five ingredients. In another bowl, beat eggs, yogurt, oil and strawberries; stir into dry ingredients just until moistened. Place the ice cream cones in muffin cups; spoon about 3 tablespoon batter into each cone. Bake at 375º for 19-21 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a saucepan over low heat, melt chocolate chips and shortening; stir until smooth. Dip muffin tops in chocolate; decorate with sprinkles. Makes 15 servings. 

• 1 pkg (4 oz) German sweet chocolate

• 1/4 cup butter

• 3/4 cup sugar

• 2 eggs

• 1/2 cup all-purpose flour

• 1/2 cup chopped walnuts, optional

• 1 tsp vanilla extract

• 24 cake ice cream cones (about 3 inches tall)

• 24 scoops ice cream

• Colored or chocolate sprinkles

In a saucepan over low heat, melt the chocolate and butter, stirring frequently. Cool slightly; pour into a bowl. Add sugar and eggs; mix well. Stir in flour, walnuts and vanilla. Place the ice cream cones in muffin cups; fill half full with batter. Bake at 350º for 20-22 minutes or until brownies are set on top and a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool completely. Just before serving, top each with a scoop of ice cream and garnish with sprinkles. Makes 2 dozen.