What’s happening Today – December 13, 2021 | Delmarvalife

Today on DelmarvaLife –

The end of the year clock is ticking. That’s means you’ll want to get on it if you want to take advantage of any tax deductions. We get some help from Provident State Bank.

DelmarvaLife’s Katie Zarrilli helped the crew at Ocean Downs Casino make a holiday wish come true.

It’s Most Wanted Monday. Captain Tim Robinson with the Wicomico County Sheriff’s Office has pictures and information on six fugitives. If you have information that will lead to their arrest, you could score some cash from Crime Stoppers.

We zoom through Zoom Car Wash in Salisbury. Find out how this is not just a car wash, it’s an experience. We also tell you how you can get your car washed everyday for as little as 50 cents a day.

Chef Jill Siena, of Dover, is in the DelmarvaLife Kitchen showing us how to make Stuffed Raspberry French Toast Bake.

Stuffed Raspberry French Toast1 box instant vanilla pudding2 cups milk1 loaf [20 oz] bread of choice, 1″ cubes1 pt raspberries [or 1 cup any jam, filling or fruit]4 whole eggs3/4 cup sugar1 tbsp vanilla extract3 cups milk1 cup milk2 tbsp liqueur [or 2 tsp vanilla extract]

In a medium bowl, whisk together pudding mix and 2 cups milk. Cover and chill til set.

In a large slow cooker crock lined either sprayed with pan spray or lined with a slow cooker liner, add half the bread cubes. Top with raspberries, then add remaining bread cubes. Set aside. In a large bowl, whisk together eggs, sugar and 1 tbsp extract til well blended, then whisk in milk to combine. Pour over bread and press down gently to ensure bread soaks up the custard. Cover and chill the crock overnight or add crock directly to slow cooker base. Cook on low 3-3.5 hours [or high 1.5-2 hours] until center is puffed and an internal temperature of 160 degrees F is reached.

Just before serving, whisk 1 cup milk and liqueur into prepared pudding, then drizzle over as a sauce.

Enjoy!Chill leftovers promptly and enjoy within 5 days.

Chocolate Meatball Cookies

If you grew up in an Italian household or had friends who did, then you’re probably familiar with “meatball cookies.” For those of you who aren’t, a meatball cookie is just an Italian cookie that’s shaped like a meatball. Our Chocolate Meatball Cookies are a great addition to any holiday cookie platter and can spark up some fun conversation!

What You’ll Need

2 cups all-purpose flour
3 tablespoons unsweetened cocoa
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 stick butter, melted
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup milk
ICING
2/3 cup confectioners’ sugar
2 tablespoons unsweetened cocoa
2 tablespoons milk

What to Do

Preheat oven to 350 degrees F.
In a medium bowl, combine flour, 3 tablespoons cocoa, the cinnamon, ground cloves, baking powder, and baking soda; mix well. In a large bowl, beat butter, granulated sugar, and vanilla until blended. Gradually add flour mixture and milk to butter mixture, beating until thoroughly combined. Roll dough into 1-inch balls and place on baking sheets.
Bake 8 to 10 minutes or until set. Let cool 3 minutes, then remove to wire rack to cool completely.
In a small bowl, whisk Icing ingredients until smooth. Dip cookies into icing and let set until icing hardens.