Oh no! News organizations everywhere are reporting a backlash against the winner of the Pillsbury Bake-Off. Mini Ice Cream Cookie Cups earned a cool $1 million and guest appearance on the Oprah Winfrey Show for their creator, Sue Compton. The New Jersey mom combined refrigerated sugar cookie dough baked in muffin tins with chocolate, jam and ice cream for the kind of treat that, well, any 6-year-old could make.
And there’s the problem. Dissenters are arguing the face that these sugar balls don’t involve any actual cooking.
The San Jose Mercury News has a particularly amusing recounting of the kerfuffle.
I’m thinking: People. Get a life. It’s the Pillsbury Bake-Off.
I’m also thinking: Mmmm….mini ice cream cookie cups….
What are you thinking?
MINI ICE CREAM COOKIE CUPS
Prep Time: 20 Min
Total Time: 45 Min
Makes: 24 tartlets
1 package (16 oz) refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup walnuts, finely chopped
1/2 cup semi-sweet chocolate baking chips
1/4 cup 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 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; serve immediately.
1 Tartlet: Calories 150 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 1 1/2g); Cholesterol 0mg; Sodium 60mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 12g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.