Sunday, April 18, 2010

A-MAZING Dessert!

Jordan is actually the one who found this recipe! I am not sure if it was for his own eating pleasure or the fact that he knows I love baking! Probably a little of both mixed together! But what a thoughtful husband he is! 

Here is the recipe and also a link to the article! The baker won a million dollars for this from Pillsbury! Now why did I not think of this?! 



Servings:
Makes 24 tartlets
Ingredients:
• 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
Prep time: 20 minutes. Start to finish: 45 minutes
Directions:
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.


Today I decided to take on the recipe which was pretty easy! I changed a few things though! 
Instead of Raspberries and Raspberry Jam, I decided on Strawberries and Strawberry Jam, I used Chocolate Chip Cookie Dough since that is what I had in the house vs the Sugar Dough, and I did chopped nuts (like on ice cream sundaes) vs Walnuts and instead of mini muffins, i did the regular size ones. Also I think because I used the bigger muffins, I had more trouble dipping in the chocolate, so I just spread it on with a knife, easy enough! 

Here was my version



I fully suggest baking them and ENJOYING every bite!! xoxo


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