Steve GannOne Million Dollar Mini Ice Cream Cookie Cups
April 15th 2010 02:34
That is what happened to Sue Compton of Delanco, New Jersey when she won the 44th Annual Pillsbury Bake Off Championship.
Ms. Compton is 53-year-old mortgage loan processor who tried out her recipe on her son and some friends. Besides the money, she wins a GE range and $7,000 worth of appliances.
The criteria for the contest was that the recipe must "be original, fit into one of the four recipe categories, and use at least two different eligible products," according to the contest website. The four categories are: breakfasts and brunches; entertaining appetizers; dinner made easy; and sweet treats.
So what was in those million dollar cookie cups?
Here is the recipe practice on it and tweak it with your own special twists and you may just win the prize next year.
INGREDIENTS
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries
DIRECTIONS
1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.
High Altitude Directions
Bake-Off is a registered trademark of General Mills ©2010
Hershey’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033
Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
Smucker's and Smucker's Toppings are registered trademarks of The J.M. Smucker Company
®Crisco is a trademark of The J.M. Smucker Company
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