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easyfastcheapcooking: lowcalrecipes: Mini Ice Cream Cookie Cups Sue Compton’s Mini Ice Cream Cookie Cup recipe won the Pillsbury Bake-Off yesterday live on Oprah; they include Pillsbury Ready to Bake refrigerated sugar cookies, nuts, chocolate, jam, ice cream and fresh raspberries. Sue took home the grand prize - $1,000,000!  1 package (16 ounces) Pillsbury Ready to Bake refrigerated sugar cookies (24 cookies) 4 teaspoons sugar 1/3 cup finely chopped Fisher Chef’s Naturals walnuts ½ cup Hershey’s semisweet chocolate baking chips ¼ cup Smucker’s Seedless Red Raspberry Jam 1½ cups vanilla bean ice cream, softened 24 fresh raspberries Heat oven to 350 degrees. Spray 24 mini muffin cups with Crisco Original No-Stick Cooking Spray. Place a cookie dough round in each muffin cup. Bake for 15 to 20 minutes or until golden brown Place 2 teaspoons of the sugar in a 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 a pan for about 20 minutes Meanwhile, in a small bowl, mix walnuts and remaining 2 teaspoons of sugar, then set aside. In a small microwaveable bowl, microwave chocolate chips uncovered on high for 30 to 60 seconds, stirring after 30 seconds, until smooth. Run a knife around the edges of the cups to loosen, and gently remove them from the pan. Dip the rim of each cup into the melted chocolate, then into the walnut mixture. Place the walnut side up on a cookie sheet with sides. In another small microwaveable bowl, microwave the jam uncovered on high for about 15 seconds until melted. Spoon a half-teaspoon of jam into each cup. Freeze cups for about five minutes or until the chocolate is set. Spoon the ice cream into the cups, using a small cookie scoop or measuring tablespoon. Top each cup with a fresh raspberry. Store in the freezer, then let stand at room temperature for five minutes before serving. Serves 24 Calories: 150 total fat: 7g, total carbohydrates: 19g, dietary fiber: 0g, sugars: 12g; protein: 1g So these look like an amazing little indulgence! They must be small, but I feel like the combination of cookie, ice cream, raspberries, and chocolate would definitely satisfy a sweet tooth!

easyfastcheapcooking:

lowcalrecipes:

Mini Ice Cream Cookie Cups

Sue Compton’s Mini Ice Cream Cookie Cup recipe won the Pillsbury Bake-Off yesterday live on Oprah; they include Pillsbury Ready to Bake refrigerated sugar cookies, nuts, chocolate, jam, ice cream and fresh raspberries. Sue took home the grand prize - $1,000,000!

  •  1 package (16 ounces) Pillsbury Ready to Bake refrigerated sugar cookies (24 cookies)
  • 4 teaspoons sugar
  • 1/3 cup finely chopped Fisher Chef’s Naturals walnuts
  • ½ cup Hershey’s semisweet chocolate baking chips
  • ¼ cup Smucker’s Seedless Red Raspberry Jam
  • 1½ cups vanilla bean ice cream, softened
  • 24 fresh raspberries
  1. Heat oven to 350 degrees. Spray 24 mini muffin cups with Crisco Original No-Stick Cooking Spray. Place a cookie dough round in each muffin cup. Bake for 15 to 20 minutes or until golden brown
  2. Place 2 teaspoons of the sugar in a 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 a pan for about 20 minutes
  3. Meanwhile, in a small bowl, mix walnuts and remaining 2 teaspoons of sugar, then set aside. In a small microwaveable bowl, microwave chocolate chips uncovered on high for 30 to 60 seconds, stirring after 30 seconds, until smooth.
  4. Run a knife around the edges of the cups to loosen, and gently remove them from the pan. Dip the rim of each cup into the melted chocolate, then into the walnut mixture. Place the walnut side up on a cookie sheet with sides.
  5. In another small microwaveable bowl, microwave the jam uncovered on high for about 15 seconds until melted. Spoon a half-teaspoon of jam into each cup. Freeze cups for about five minutes or until the chocolate is set.
  6. Spoon the ice cream into the cups, using a small cookie scoop or measuring tablespoon. Top each cup with a fresh raspberry. Store in the freezer, then let stand at room temperature for five minutes before serving.

Serves 24

Calories: 150 
total fat: 7g, total carbohydrates: 19g, dietary fiber: 0g, sugars: 12g; protein: 1g

So these look like an amazing little indulgence! They must be small, but I feel like the combination of cookie, ice cream, raspberries, and chocolate would definitely satisfy a sweet tooth!