Pillsbury Bake-Off 2010
Check out this video with highlights from the 2010 Pillsbury Bake-Off!
There is nothing quite like the Pillsbury Bake-Off. This cooking contest has been an integral part of my life since childhood and it holds a special place in my family history and in my heart. In fact, I come from three generations of Pillsbury Bake-Off finalists. My grandmother, my mother and I have all had the opportunity to compete. Check out my previous blog entry Million Dollar Dishes for all of our recipes!
This year I attended the Bake-Off as a blogger rather than as a contestant. Watching those 100 lucky finalists compete I knew the flurry of excitement and emotions they were experiencing throughout the contest. From the excitement of the Grand March as the contestants file onto the competition floor, to the moment host Sandra Lee announced the winners, my heart was filled with memories. I even found myself tearing up as the category winners filed on stage to claim their prize. I have stood in their shoes and know how that moment will stay with them forever. Like I said, there is nothing quite like the Pillsbury Bake-Off. A gallery of photos from the contest can be found on the Better Recipes Facebook page. Check it out!
On Wednesday, Sue Compton was named the $1,000,000 winner live on the Oprah Winfrey Show. Her recipe for Mini Ice Cream Cookie Cups was a delicious and innovative way to utilize the sponsor products. Give it a try and start creating your own million dollar dishes for the 2012 contest!
MINI ICE CREAM COOKIE CUPS
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
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.
Number of Servings: 24 tartlets
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