{"id":6722,"date":"2018-08-11T09:48:24","date_gmt":"2018-08-11T16:48:24","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=6722"},"modified":"2018-08-11T10:06:44","modified_gmt":"2018-08-11T17:06:44","slug":"strawberry-cheesecake-cones","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=6722","title":{"rendered":"Strawberry Daiquiri Cheesecake Cones"},"content":{"rendered":"

\"\"It’s August and I’m fighting triple-digit weather with something sweet, frozen, and slightly boozy. I needed this! These sugar cones are filled with an indulgent combination of cream cheese, strawberries, whipping cream, and rum . . . and sugar, of course. I call them “Cheesecake Cones” even though I know it’s not really cheesecake; this is more like a cream cheese fruit fluff. Whatever it is, it’s good\u2014and though the chocolate shell coating might melt in the heat, the rest of it won’t drip down your arm like ice cream.\u00a0\"\"<\/p>\n

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See? This cone sat patiently through a photo shoot but never got drippy. I’d also like to go on record here: I am very casual about a lot of things, but I have a problem with food photos where someone has actually taken a bite out of the item. I don’t know why, but that kinda grosses me out. But . . . I tried breaking through the shell with a spoon and it just made a huge mess, so under the circumstances, I made an exception. I bit into this baby, and I’m not one bit sorry. Yum!<\/p>\n

Yes, they take a little time to make\u2014but mostly because they go in and out of the freezer a few times, which hopefully won’t be a deal-breaker for you. The only freezer I have with any space in it is out in the back of the garage, so I had to run back and forth (did I mention it’s hot as Hades out there?) but it was totally worth it, because now I have a stash of cones out there just waiting for the next craving to hit. Three, two, one . . .<\/p>\n

Oh, and if you’re going to freeze them for very long, I found that small disposable pastry bags were perfect to protect each cone from freezer burn.<\/p>\n

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Small pastry bags are perfect for storage! Just add a twist-tie.<\/p><\/div>\n

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This recipe will make twelve smallish sugar cones. If you buy the big hurkin’\u00a0ones, it will probably make nine or so. But honestly, even with my raging sweet tooth, the small ones are just right.<\/p>\n

I bought a cone stand (I know, I know) but you can easily make one by cutting holes or starbursts into a deep, sturdy box\u2014like this:<\/p>\n

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Make your own cone holder.<\/p><\/div>\n

Use dark chocolate or white chocolate (both are deeeeelicious). The cone will also be coated inside with whichever flavor you choose, to keep the cone from getting soggy if you don’t eat them straight out of the freezer.<\/p>\n

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For the picture at the top of the post, I used Green & Black’s white chocolate which has vanilla in it, giving it a more caramel color. For a lighter color, I tried Ghiradelli (using a 4-ounce baking bar and 4 ounces of Ghiradelli melts) which was pretty and very<\/em> tasty. If you want the coating to be bright white, try Wilton candy melts.<\/p>\n

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The Ghiradelli bar is lighter colored, but the Green & Black’s? Scrumptious!<\/p><\/div>\n

I used white rum. It was pretty subtle (there’s only so much you can add without compromising the texture), so if you want a lot of rum flavor, use dark rum or add a few drops of rum extract.\u00a0AND, if you’re making these for the kids, just skip the rum entirely, and maybe add a mashed banana. Yum!<\/p>\n

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Strawberry Cheesecake Cones<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes 12 cones<\/div>\n
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Ingredients<\/div>\n