My condolences to Amy Murphy of Huntersville, Sonalee Trivedi of Pineville, and Tammy Love of Dallas, N.C. All three made it to the Pillsbury Bake-Off finals this week in Orlando, but weren't prize winners.
When the final winner of the $1 million was announced today on "Oprah," the winning dish was Mini Ice Cream Cookie Cups, by Sue Compton of Delanco, N.J.
Here's Compton's recipe, so you can decide for yourself if it tastes like a million bucks:
Mini Ice Cream Cookie Cups
1 (16-ounce) package Pillsbury Ready to Bake refrigerated sugar cookies (24 cookies)
4 teaspoons sugar, divided
1/3 cup chopped walnuts, finely chopped
1/2 cup semisweet chocolate chips
1/4 cup seedless red raspberry jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries
1/3 cup chopped walnuts, finely chopped
1/2 cup semisweet chocolate chips
1/4 cup seedless red raspberry jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries
Heat oven to 350 degrees. Spray 24 mini muffin cups with nonstick cooking spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
Place 2 teaspoons 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.
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.
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.
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.
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.
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.
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.
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.
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.
Those look great. Congrats to the winner. I, too, feel so badly for the runner ups. How they must have been tasting the win, only to come up short.
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