MINI ICE CREAM COOKIE CUPS RECIPE BY THE DAILY MEAL STAFF
An easy make-ahead recipe is a fun and impressive dessert for your next gathering.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 2010.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Total Time 44 minutes59S
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees 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.
- 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.
- 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; serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 124 calories, SugarContent 10 g, FatContent 6 g, CarbohydrateContent 16 g, CholesterolContent 7 mg, FiberContent 0.7 g, ProteinContent 2 g, SaturatedFatContent 2 g, SodiumContent 77 mg
MINI ICE CREAM COOKIE CUPS : RECIPES : COOKING CHANNEL ...
Cooking Channel serves up this Mini Ice Cream Cookie Cups recipe plus many other recipes at CookingChannelTV.com
Provided by Cooking Channel
Categories dessert
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 24 tartlets
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees F. Coat 24 mini muffin cups with nonstick cooking spray. Place 1 cookie dough round in each mini muffin cup. Bake 15 to 20 minutes or until golden brown.
- Place 2 teaspoons sugar in small bowl. Dip the end of a wooden spoon handle in the sugar and carefully press into the center of each cookie to make a 1-inch wide indentation. Cool completely in the muffin pan, about 20 minutes.
- Meanwhile, in small bowl, mix the chopped walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave the chocolate chips, uncovered, on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
- Run a knife around the edges of the cups to loosen and gently remove from pan. Dip the rim of each cup into the melted chocolate, and then dip the edges into the walnut mixture. Place the cookie cups walnut-side up on cookie sheet with sides.
- In another small microwavable bowl, microwave the 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 the ice cream into cups, using a small cookie scoop or measuring tablespoon. Top each cup with a fresh raspberry and serve immediately.
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MINI ICE CREAM COOKIE CUPS RECIPE BY THE DAILY MEAL STAFF
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