We’re very pleased to announce the three winners of al Gelato’s recent “How Sweet It Is” contest! We received excellent recipes from busy bakers all over the country, but the three you see below made our mouths water the most.
Without further ado, here are the winners!
Winner #1: Lisa W’s Extra Rich, Chocolate Chocolate Bread Pudding
- 1 Tbsp. butter
- 2 cups Half and Half or Heavy Cream
- 9 oz. dark chocolate, chopped
- 6 eggs
- 1/2 cup sugar, plus 1 Tbsp. (divided)
- 1 cup Al Gelato Chicago, Chocolate Chocolate Chip gelato, melted
- 1 tsp. salt
- 1 tsp. vanilla
- 1 loaf bread, brioche or challah, cubed
- 1/2 cup semi-sweet chocolate chips or chunks
Grease a 9×13 baking dish with butter and sprinkle with 1 Tbsp. sugar. In a medium saucepan, heat half-and-half over medium heat until just bubbling. Turn off heat and add dark chocolate. Let cool.
In large bowl, beat eggs, sugar, salt, vanilla and melted gelato. Slowly add in half-and-half mixture. In a separate bowl add cubed bread and semi-sweet chocolate. Add half of liquid mixture and stir. Pour bread mixture into a prepared 9×13 baking dish and pour remaining chocolate cream on top. Cover with plastic and let sit at room temperature for 30 minutes.
Preheat oven to 325 degrees. Bake bread pudding for 30-35 minutes until the center is set. Serve warm or room temperature with your favorite flavor Al Gelato Chicago gelato.
Winner #2: Kelsey G’s Chocolate Cookie & Gelato Sandwiches
- 2/3 +1/3 C almond flour
- 1/4 tsp. sea salt
- 1/2 tsp. baking soda
- 4 Tbsp. coconut sugar
- 4 Tbsp. raw cane sugar
- 1 tsp. vanilla extract
- 2 Tbsp. melted coconut oil
- 3 Tbsp. almond milk (or any non-dairy milk alternative)
- 1 Tbsp. almond butter
- 1 1/2 Tbsp. cocoa powder
- 1 carton of al Gelato Chicago gelato
Preheat the oven to 380 degrees F. Mix wet ingredients together in a large bowl. Mix together wet ingredients in a separate small bowl, then slowly pour and stir them into the dry mixture. If the resulting mixture is still too dry, continue to add almond milk until a desired doughy consistency is reached.
Line a baking sheet with parchment paper and place tablespoon sized balls of dough on the sheet. Place in the oven and bake for 7 minutes, then let cool. Once the cookies have completely cooled, spoon two tablespoons of gelato onto the back of one cookie, and cover with another cookie. Enjoy!
Yield: 24 cookies/12 sandwiches
Winner #3: Sylvia L’s Chocolate Chip Oatmeal Cookies
- 1.5 cups of unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1.5 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups uncooked oats
- 12 ounces, chocolate chips
Preheat the oven to 375 ‘F. Cream together the butter and sugars. Add egg and vanilla, mixing together well. In a separate bowl, combine the flour, baking soda, salt and cinnamon. Add this to the creamed mixture and mix well. Fold in the chocolate chips. Drop rounded tablespoons onto an ungreased cookie sheet and bake 8-10 minutes!
Yields about 5 dozen cookies.