Listen Now!  (2:52 Minutes)

Download the MP3  (0.9 MB)

• More LA Daily News Podcasts
• Podcast/iTunes FAQ
• Download the Latest iTunes Software
• Search All News Podcasts

Top Bake-Off winner has her cookie and eats it, too

Sue Compton of Delanco, N.J., won the $1 million grand prize in the Pillsbury Bake-Off last week with her recipe for Mini Ice Cream Cookie Cups. The announcement was made on "The Oprah Winfrey Show."

Compton, who competed against 99 other finalists in Orlando, finds baking a creative outlet. Her dessert creation is fun, impressive and easily prepared. For this year's other winning recipes, go to www.bakeOff.com . Compton's recipe follows.



MINI ICE CREAM COOKIE CUPS

1 (16-ounce) package Pillsbury Ready to Bake refrigerated sugar cookies (24 cookies)

4 teaspoons sugar

1/3 cup finely chopped walnuts

1/2 cup semisweet chocolate chips

1/4 cup seedless red raspberry jam

1 1/2 cups vanilla bean ice cream, softened

24 fresh raspberries

Spray 24 mini muffin cups with no-stick cooking spray. Place 1 cookie dough round in each muffin cup. Bake in a preheated 350-degree oven 15 to 20 minutes or until golden brown.

Place 2 teaspoons sugar in small bowl. Dip end of a 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 power 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   Read Full Article...