CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy!
These sweet treats are a sure-fire recipe for success. They have so much going for them:
Strawberries and cream are a match made in heaven, not to mention the fashionable style of a cartoon icon.
Cream Puffs are delicious and delicate.
And when it comes to baked goods, cream cheese makes just about any flavor richer, creamier, tangier, and tastier.
See? I've bullet-pointed the reasons why these scientifically rule, so it's now fact.
These Strawberry cream cheese cream puffs were dreamed up by Dawn Logterman of Verona, Wisconsin, who says "Who doesn't love strawberries and cream? Here's a tasty way to serve up the combo."
Simple but sweet, and they come together in just 30 minutes of active time. Score!
Here's the recipe.
Strawberry Cream Cheese Cream Puffs Recipe
Prep Time: 30 Min Total Time: 1 Hr 30 Min Makes: 12 servings
Ingredients
1/2 cup butter
1 cup Pillsbury BEST® All Purpose Flour
4 eggs
1 package (8 oz) cream cheese, softened
1/2 cup Strawberry Preserves
1 container (8 oz) frozen whipped topping, thawed
1tablespoon powdered sugar
Procedure
Heat oven to 400°F. Line large cookie sheet with parchment paper.
In 2-quart saucepan, heat 1 cup water, the butter and 1/4 teaspoon salt to boiling over medium-high heat. With wooden spoon, stir in flour. Reduce heat to low; beat vigorously about 1 minute or until mixture forms a ball. Remove from heat. Beat in 1 egg at a time, beating vigorously after each addition until mixture is smooth and glossy. Drop dough by 1/4 cupfuls, 3 inches apart on cookie sheet, forming 12 mounds.
Bake 30 to 40 minutes or until puffed and golden brown. Remove from pan to cooling rack; prick side of each puff with tip of sharp knife to release steam. Cool completely, about 20 minutes.
Meanwhile, in medium bowl, beat cream cheese and preserves with electric mixer on medium speed until smooth. Fold in whipped topping until combined; refrigerate.
Just before serving, cut each puff in half horizontally. Spoon about 1/3 cup cream cheese mixture into bottom half of each puff. Place tops over filling. Sprinkle with powdered sugar. Serve immediately. Store in refrigerator.
CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy!
Darn-tooting you love this cake. It's the perfect color: pink! Since we eat with our eyes first, why not treat yourself to something as sweet, both literally and figuratively, as this Hot Pink Raspberry and Cream Cake? This Bake-Off finalist recipe comes from Dawn Onuffer of Crestview, Florida. The tartness of the raspberries is a wonderful complement to all of those luscious, creamy layers. Enjoy!
Hot Pink Raspberry and Cream Cake
Active time: 30 mins
Total time: 1 hour, 40 mins
Ingredients
1 1/4 cups Pillsbury BEST® Self-Rising Flour
2 eggs
1 cup Pillsbury® Funfetti® Hot Pink Vanilla Flavored Frosting
3/4 cup sugar
1 package (8 oz) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed
2 cups fresh raspberries
Procedure
Heat oven to 350°F. Line bottoms of 2 (8-inch) round cake pans with parchment paper; spray paper with nonstick spray.
In a medium bowl, beat flour, eggs, frosting, 1/4 cup of the sugar and 1/3 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Pour and spread batter evenly in pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 30 minutes.
To make filling, in medium bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Beat in whipped topping on low speed until blended.
To assemble cake, place 1 cake layer top side down on serving plate. Spread half of filling to edge; top with 1 cup of the raspberries; pressing berries into filling. Sprinkle with half of the pink decorator sugar. Place remaining cake layer, rounded side up on raspberries; press gently. Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar. Store in refrigerator.
First was an event in Albuquerque, New Mexico. Don't you just love saying the word "Albuquerque"? I had an event at a bookstore called Bookworks, where my NAME WAS FEATURED ON A BIG MARQUEE. This was a great life moment, but even better was the fact that almost the entire audience was composed of people who work in the film industry in New Mexico. It made for a wonderful and varied crowd!
Next up was a trip to the Jersey Shore. Now, a trip to this part of the world is always dear to me because it's where I grew up, but it was especially wonderful this time because I had a book event close to my hometown. It was at a wonderful little bookstore called Booktowne in Manasquan, New Jersey, and I was delighted to see a nice-sized crowd of people who came, including some former high school classmates who happened to be in town and read about the event!
I also served some Smith Island Cake, which is never a bad thing. Did I mention they sold out of books? That made me feel like a Jersey Shore Superstar.
Next up, on the same day, was a book event at a bookstore called Towne Book Center in Collegeville, PA (yes, I had an event at Booktowne then at Towne Book Center, one after the other). This was a super fun event because it was a dessert potluck, where everyone brought something sweet and we all got to taste it--then, everyone told us the story behind theirs. I tasted some really good stuff, AND got a really exciting Congo Bar recipe from one of the entrants that I can't wait to try out.
But one of the biggest highlights? Brett and Christina, both contestants from last year's Pillsbury Bake-Off, were in attendance! So we had a mini Bake-Off reunion. How cool is that? Christina won last year (winning recipe here!), so she's got a million reasons not to be at the contest this year. But I was so excited to hear that Brett (here's his entry from last year) will be a finalist again this year, with another delicious-sounding dessert called Heavenly Hazelnut Torte with Mascarpone Cream!
That was a great event!
But that wasn't all to the Pennsylvania leg of tour. I also taught a baking class in Philadelphia, at a fine establishment called COOK. I wore a hot pink dress and had a great time teaching people how to make Smith Island Cake, Lemon Meringue Pie, and Alice B Toklas Truffles (Toke-less ones, you know).
Then, I had about a week to rest and hang out at my house. I spent that time wisely, making milk fudge and learning how to make overnight French toast. I also made homemade croutons for the first time, which is ridiculously rewarding. Yumsies.
Then, I hopped a flight back to Seattle for a few more book events.
Hellooooo, Seattle! I was picked up by my sweet friend Nicole (bloggy persona: So Suzette) who is also the person I went to eat with at Wandering Goose Cafe the next morning. I got something called "Big Trouble" which consisted of a warm biscuit with honey, banana, and lots of peanut butter. It was. So. Good. Just looking at it should tell you that this is a biscuit that means business.
The same day, I did a baking demo at the Tom Douglas Summer Camp. This was probably the best demo I had ever done. Now, the fact that they gave me a glass of wine before my demo made me (in my opinion) even funnier than usual, and the crew was GREAT. We talked a lot about Nanaimo bars, which was one of the demo items. Smith Island Cake and Toklas Truffles, too.
The next day, I had off, so I hung around Seattle and went to Crumble & Flake with my friends Laurie, Iris, and Matthew (they also happen to be a family). Actually, Matthew was on his way to do some book touring of his own, for his new e-book, Pretty Good Number One: An American Family Eats Tokyo. It is about his family's eating adventures in Tokyo. You probably need it. Don't you love the cover? Well, don't judge it by the cover! Cos the writing is even better.
Our pastries were also awesome. I got the kouign amann.
I also picked up some macarons to bring to the great staff at my publisher, Sasquatch Books. They liked me pretty well that day, I'd say.
I was then summoned back by the Tom Douglas people--apparently, this night was their closing party, and Tom himself needed a karaoke partner. I was happy to make a repeat performance! Here we are together, to prove it really happened.
The song we sung, by the way? "People who need people". Yep.
There was still more awesome to come in Seattle, though. The next day I had a sweet signing at Mrs. Cook's in the University Village, and got to meet a bunch of cool people there. And I brought brownies from the book...
Whew! After that, I was pretty tired, but there was still more to do! I had a booth at the Urban Craft Uprising on both Saturday and Sunday, where I sold books, cards, and products. I left with fistfuls of money and good memories, and got to see my buddies Kristen of Schmancy and Rosalie of Ugly Baby and Kari Chapin, genius writer of many books.
I got a tasty dessert with my friends Nicole and Ramon after the fair one of the nights...delicious Cupcake Royale ice cream!
Monday morning after the fair, I hopped a plane and flew out of Seattle. Then, I headed for Los Angeles! There, I was a vendor at the Renegade Craft Fair, where I also sold my books.
There, I saw many LA buddies and (hooray!) got to visit the Sprinkles cupcake ATM. The line was really long though, so I got ice cream instead. Their ice cream is good--the cookies they use for ice cream sandwiches are awesome.
I also went, on reader Zita's suggestion, to The Pie Hole, where I got their version of a Pop-tart. This thing was good, even though it cost as much as a box of pop-tarts!
I also had the good fortune of sharing a craft fair booth with Vici Victual, a cookie baking business that is seriously awesome. The cookies may look like normal cookies, but the taste is extraordinary. Soft, but firmer on the edges (not quite crisp. I like soft so this was good for me). Beautifully balanced flavor. Seek them out in LA--they're at craft fairs and the like.
Thank you to everyone who bought my book, came to my book tour events, and generally made my life sweeter.
Well. It's a baking contest run by Pillsbury, celebrating home cooks, which has been run since 1949. Cooks can't be professionals, and must employ Pillsbury products in the finished products. When it first started, the prized was $50,000--nothing to sneeze at.
Today, it's even bigger: One. Million. Dollars.
Along with my friend Rachel (you may know her as Coconut & Lime), I was invited to attend this awesome-fest in its home at the Peabody Hotel of Orlando.
First, a week before, I received a packet in the mail. It included a program, a booklet with all of the recipes of the finalists, and general info.
On Saturday, March 23, I took a flight to Orlando. When I arrived, there was a fellow holding a sign that said "J. Oleson". I said "Hey, that's my name!" and he told me to get into his car. Sadly, he offered me no candy. But he did give me a ride to the hotel. And when I arrived, I stopped and got some ice cream before checking in. I also learned of a regional specialty: coconut patties!
I was there with a group of other "press" people, including magazine and newspaper writers, news people, writers for grocery store publications, and a sprinkling of bloggy types.
That night, we had a really great dinner at a place called Luma on Park. We ate a bunch of delicious savory stuff to warm up for the real highlight, rosemary panna cotta with strawberry sorbet and black pepper sable cookies for dessert. They paired it very nicely with a dessert wine called "Sweet Bliss", which made me smile thinking of my dessert wine tasting with Jameson Fink.
The next day, Sunday, we were delivered breakfast in bed. It included yogurt, topped with an edible wafer with the bake-off logo. Also: I don't want to alarm you, but at the Peabody Hotel, which has a storied past with ducks, they mold their butter to look like little ducks.
BUTTER DUCKS!
After cooing at the ducks for like 2 hours, I attended something called the Food News Seminar. This was an action-packed day of learning. The first part of the day I learned that family meals matter (I already knew this, because it's the best way to warm up an appetite for dessert), that flavor trends include healthy substitutes, international flavors.
I took very good notes, especially on the size of the silverware we used to sample the flavor trend tastes.
Then we had lunch, which included more butter ducks (!) and some panna cotta. There was other stuff too, but I think you know what I care about.
(hint: butter ducks)
Photo: Julie DeilyJeff, a newspaper writer in Tampa, really loved the butter ducks. Like, he ate an entire one loved them. Related: I like Jeff.
After lunch, we got to meet several of the higher ups at various Martha Stewart publications. They talked about Twitter, Pinterest, and Facebook. You know, internet stuff.
After that, we got treated to a delicious pitch for the new line of ranges by GE. They were smart, because instead of just telling us about them, they demonstrated them with a famous chef who then fed us, then they gave us his book. Now that's a smart way to make me like a stove. I want one--if you'd like, please buy me one. I'll totally owe you.
After that, we had a short break then met for more food--at a restaurant owned by Emeril Lagasse. Guess who was there too--Martha Stewart! That is kind of like having dinner with the Queen, made by the King.
Now, since you couldn't be there, I'll show you a picture of what it was like when I met Martha Stewart. So glad someone caught this on camera, but it kind of made me regret eating all those butter ducks the day before.
But back the dinner! There was not one dessert, but three. Coconut Creme Brulee, Kahlua Chocolate Cake, and Fresh Apple Strudel. The whipped cream had little candied apple peel bits in it. Thank you, Martha, Emeril, and Pillsbury!
But you know what...after we got back, we discovered that they had another treat I hadn't yet seen at the hotel: duck cookies. They were butter cookies topped with preserves, then piped with more butter cookie dough, then dipped in chocolate. Score!
After this, we all waddled off to bed (not unlike a butter duck would).
Photo: Julie DeilyThe following day--Monday--was the Bake-Off! OMG! We got to see 100 bakers at work, simultaneously creating their delicious treats.
I got to meet all of the contestants whose recipes I'd been covering on this very site. They were all incredibly sweet. A few even recognized me! One, Joanne, even had a unicorn story for me. I like her.
A few of them hugged me, and then one guy even elbow-bumped me. I felt so cool. His name is Brett, and here were some of his thoughts on the contest and his entry:
Then, I saw the most beautiful sight I've ever seen (and I have seen butter ducks, people!): THE PILLSBURY DOUGHBOY.
We absolutely had a moment. A beautiful moment. It's pictured at the top of this post.
After that, we got to taste some yummy stuff. At first, when we arrived on the floor, there had been these signs up:
...but then, miraculously, they changed to this:
After they were done baking, the entries were all lined up on a delectable table (it was protected by a velvet rope).
And then, we had a dinner and dance party at the hotel. The Pillsbury Doughboy was in attendance.
I also observed that they had a fancy opera cake at the Peabody, with chocolate ducks(!) on top, painted with edible silver paint. Fancy!
The next morning--Tuesday--we got to attend a live recording of the Martha Stewart Show. How cool is this: they actually built a set in the Peabody Hotel (home of the butter duck) just for the show. It was pretty good-looking.
Oh, what a tasty treat these were. Made by one of the cutest contestants, everyone was very happy to see this deserving dish win the million dollar prize, and I personally felt glad that it went to a dessert.
After that, we got to attend a little press conference and talk about how awesome the entries were, and to learn more about the winners.
I'm very happy to know that the winner's children will have a nice college nest egg now.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
Strawberries and cream, re-imagined gooey butter cake style!
That's the story behind this delicious Bake-Off entry, which starts with store-bought sugar cookie dough. "Sugar cookie dough is the start of an easy-to-make, yummy cream cake with strawberries. Really!" says Laurie Benda of Madison, WI.
Strawberries and Cream Butter Cake
16 servings
1roll Pillsbury® refrigerated sugar cookie dough
1 1/4 cups unsalted or Salted Butter, softened
3/4cup granulated sugar
3 ggs
3 1/2 teaspoons McCormick® Pure Vanilla Extract
2 1/4 cups Pillsbury BEST® All Purpose Unbleached Flour
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1/3 cup Smucker’s® Strawberry Preserves
2 cups heavy whipping cream
2 tablespoons powdered sugar
1lb fresh strawberries, sliced (2 1/2 cups)
Procedure
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough in pan; press to cover bottom of pan.
In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 2 teaspoons of the vanilla until well blended. On low speed, alternately beat in about 1/3 of the flour and 1/2 of the condensed milk, ending with flour addition, until blended. Pour batter over dough in pan, spreading gently to cover.
Drop teaspoonfuls preserves onto batter; with knife, swirl preserves into batter.
Bake 45 to 55 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool until slightly warm, about 1 hour.
In small bowl, beat whipping cream, powdered sugar and remaining 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form.
Serve warm cake with whipped cream and strawberries. Store covered.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
Triple the Chocolate Bread Pudding? I take issue with this dish.
I think it should instead be called "Triple the AWESOME Bread Pudding". Why? Well, because it 1) contains cinnamon rolls. 2) contains a ton of chocolate. 3) is baked into bread pudding. What? Delicious!
As the recipe creator, Kristin Walker, of Kennett Square, PA, says: "This is not your grandmother's bread pudding. Pillsbury cinnamon rolls are soaked, topped, and baked in chocolate and finally served with a special whipped cream. Oh my!".
Triple the Chocolate Bread Pudding
12 Servings
1can Pillsbury® Grands!® refrigerated cinnamon rolls with icing
Heat oven to 325°F. Generously spray 8-inch round cake pan with Crisco® Original No-Stick Cooking Spray. Place rolls evenly in pan; reserve icing.
Bake 29 to 32 minutes or until golden brown. Remove rolls to cooling rack. Cool 20 minutes.
Meanwhile, in 2-quart saucepan over medium-low heat, cook condensed milk, chocolate chips and cocoa, stirring constantly, until smooth. Remove from heat. Beat in milk, coffee granules and vanilla with wire whisk. Add eggs and yolks; beat with wire whisk until well blended.
Generously spray 13x9-inch (3-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray. With serrated knife, cut cinnamon rolls into 1-inch pieces; arrange pieces evenly in bottom of baking dish. Pour chocolate-coffee mixture over pieces; turn pieces to coat evenly. Let stand 15 minutes. Drizzle chocolate syrup over top of pudding.
Bake 40 to 50 minutes or until knife inserted in center of pudding comes out clean. Cool 15 minutes.
Meanwhile, in large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Add reserved icing; beat 15 seconds or until well blended. Serve whipped topping with warm bread pudding. Store covered in refrigerator.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
Pineapple upside-down cake? So five minutes ago. All the cool kids are eating peach upside down cake, all the better if it's caramelized.
This sweet treat was dreamed up by Brenda Watts of Gaffney, SC, who says "Bake up a new sweet peachy coffee cake delight using Pillsbury sugar cookie dough." If she bakes it, I will come!
Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. Line 10-inch springform pan with foil. Lightly spray bottom and side of foil-lined pan with Crisco® Original No-Stick Cooking Spray. In 12-inch skillet over medium heat, melt butter. Stir in brown sugar and cinnamon until blended. Add sliced peaches; cook 4 to 6 minutes or until peaches are tender, stirring occasionally. Spoon and spread peach mixture over bottom of pan.
In large bowl, break up cookie dough. Add baking powder and eggs. Beat with electric mixer on medium speed about 1 minute or until well blended. On low speed, beat in half-and-half an additional minute or until cookie dough mixture is smooth and creamy. Pour mixture evenly over peaches in pan.
Bake 35 to 50 minutes or until toothpick inserted into center comes out clean. Cool 2 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Carefully remove foil. Cool 5 minutes.
Meanwhile, in small microwavable bowl, stir peach preserves and orange juice together until blended. Microwave peach mixture on High 30 to 60 seconds or until warm.
To serve, drizzle coffee cake with peach mixture and sprinkle with pecans.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
You know what's awesome? Fusion.
And the awesomest kind of fusion? That of delicious desserts. For instance: Orange Cream-Macadamia Torte. It's like creamsicle meets pie, with a fancy nutty filling.
And it's the reason why I am kind of in love with the inventor of this recipe, Brett Youmans of Reading, PA, who says, "Create a citrus twist for a crowd-sized dessert. Start with an easy sugar cookie crust and add a creamy filling."
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1/4 cup freshly squeezed orange juice
2 tablespoons butter
Icing
1 cup Hershey's® premier white baking chips
1 tablespoon vegetable Shortening
Garnish, if desired
1 large orange, cut into 16 thin slices
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Add 1/4 of the cream cheese and vanilla; beat with electric mixer on medium speed until well blended. Add 1 cup of the coconut, 3/4 cup of the nuts, 1 tablespoon of the orange peel and 1 tablespoon of the lemon peel; beat until well blended. Spread evenly in bottom and up side of ungreased 10-inch nonstick tart pan with removable bottom.
Bake 18 to 23 minutes or until light golden brown. Cool completely, about 1 hour.
Meanwhile, in 2-quart heavy saucepan, add condensed milk, orange juice, butter, remaining cream cheese, orange peel and lemon peel. Cook over low heat, 20 to 25 minutes, stirring constantly with wire whisk, until mixture is bubbly and thickened. Remove from heat; spread over cooled crust. Refrigerate until cooled, about 1 hour.
In small microwavable bowl, combine icing ingredients, microwave on High 30 to 40 seconds, stirring every 10 seconds, until smooth. Drizzle over cooled torte to cover. Sprinkle with remaining 1/4 cup coconut and 1/2 cup nuts, lightly pressing into icing. To serve, cut into 16 wedges; top each with orange slice. Store loosely covered in refrigerator.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
Talk about a tasty prospect: Boston's classic dessert gets a peanut buttery upgrade. And is titled "cake" instead of "pie"...and then uses cookie dough. Confusing, but delicious!
This sweet treat was created by Mary Beth Mandola of Houston, TX, who says "Turn Pillsbury peanut butter cookie dough into a yummy cake. Really!".
Peanut Butter Boston Cream Cake
12 servings
3/4 cup heavy whipping cream
1/2 cup powdered sugar
1 1/2 teaspoons pure Vanilla Extract
1/4 cup peanut Butter
2 eggs
1 roll Pillsbury® refrigerated peanut butter cookie dough
To make filling, in medium bowl, beat 1/2 cup whipping cream and powdered sugar with electric mixer on medium speed until stiff peaks form. Add 1/2 teaspoon of the vanilla and peanut butter; beat on low speed just until blended, being careful not to overmix. Refrigerate.
Heat oven to 350°F. Spray 2 (8- or 9-inch) round cake pans with Crisco® No-Stick Butter Spray. In large bowl, beat eggs with electric mixer on high speed, about 5 minutes or until thick and lemon colored. Break up cookie dough into eggs; beat on low speed until creamy. Add remaining 1 teaspoon vanilla; beat on low speed until blended.
In small bowl, stir together flour, baking powder and baking soda. Add flour mixture gradually to egg mixture, beating with electric mixer on medium speed, until blended. Add sour cream; beat on low speed until mixed. Divide batter evenly between pans.
Bake 18 to 28 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks. Cool completely, about 30 minutes.
Meanwhile, to make ganache, in small microwavable bowl, microwave remaining 1/4 cup whipping cream and chocolate chips on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Set aside.
To assemble cake, place 1 cake layer, bottom side up, on serving plate. Spread peanut butter filling on top to within 1/2 inch of edge. Top with remaining cake layer, rounded side up. Spread ganache over cake, covering top and allowing ganache to run down side of cake. Sprinkle peanuts around top edge of cake. Refrigerate 1 hour. Store covered in refrigerator.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
Dessert for twelve? Check. This lemon crumb dessert is not only easy to make, but a lovely marriage of all things carbohydratey: crumb, crust--met with a deliciously tart lemon filling.
"Dessert for 12? Four ingredients and 15 minutes is all you need to make this dessert...wow!" says the inventor, Jackie Termont Ruther of Glen, Virginia.
Lemon Crumb Tart
12 servings
1 roll Pillsbury® refrigerated sugar cookie dough
1 cup Pillsbury BEST® All Purpose Flour
3/4 cup Hershey’s® premier white baking chips
1 jar (10 oz) lemon curd
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, knead cookie dough and flour with hands until well blended. Stir in white chips. Reserve 1 cup of the mixture for topping. Press remaining mixture in 10- or 11-inch tart pan with removable bottom.
Bake 13 to 18 minutes or until edges just begin to brown. Cool 5 minutes. In small microwavable bowl, microwave lemon curd on High 20 to 30 seconds or until softened; stir until smooth and of spreading consistency. Spread to within 1 inch of crust edge. Sprinkle reserved crumb mixture evenly over top of tart.
Bake an additional 20 to 30 minutes or until light golden brown. Cool completely, about 1 hour. To serve, cut into 12 wedges. Store covered.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
Baklava is already pretty great, but when you make it easy and even more interesting, it's a true winner. It's one of the finalists in the Pillsbury Bake-Off; as the recipe creator, Carrie Hudkins, of Wichita Falls, TX, says, "Change up classic Greek baklava with an easy, flaky Pillsbury® pie crust version drizzled with honey."
Well, ok! Here's how you do it.
Cranberry-Orange Baklava Pinwheels
20 servings
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 tablespoons LAND O LAKES® Butter, melted
1 1/4 cups sweetened dried cranberries (6 oz)
1 cup Fisher® Chef's Naturals® Chopped Pecans
1/2 cup sugar
2 teaspoons McCormick® Ground Cinnamon
1 tablespoon grated orange peel
1 LAND O LAKES® Egg
2 tablespoons water
1/2 cup honey
Procedure
Heat oven to 400°F. Line cookie sheet with cooking parchment paper or lightly spray with Crisco® Original No-Stick Cooking Spray. Unroll pie crusts; press each into 10 1/2-inch square. Brush squares with melted butter.
In food processor, place cranberries, pecans, sugar, cinnamon and orange peel. Cover; process with on-and-off pulses until mixture is finely chopped. Spread half of mixture on each pie crust square.
Roll up each pie crust into a log; pinch edge tightly to seal. In small bowl, beat egg and water until blended. Brush egg mixture over each log. Using serrated knife, cut each log into 10 slices. Place slices, cut sides up, 1 inch apart on cookie sheet; replacing any filling. Reshape slices, if necessary.
Bake 12 to 15 minutes or until golden brown. Immediately remove pinwheels on parchment from cookie sheet to cooling rack. Spoon about 1 teaspoon honey on each slice. Serve warm or cool.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
Ravioli is awesomer when it's filled with dessert. Case in point? Pumpkin Ravioli. With. Salted Caramel. Whipped Cream. It tastes even better without the periods inserted, but I needed to pause to take bites and swallow. You understand, right?
Or, as the invenotor Christina Verrelli of Devon, PA says, "Create a sweet new twist on pumpkin ravioli with flaky crescent dough, cream cheese and caramel sauce."
Heat oven to 375°F. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14x12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3x2 1/4-inch each). Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.
Bake 9 to 14 minutes or until golden brown.
Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
I just want to tell you, I would wake up at 3 a.m. every day if you made me this.
Any takers?
"Wake up sleepyheads with a new breakfast pastry. Six quick ingredients turn Pillsbury crusty French loaf into a fresh fruit chocolate treat", describes this sweet treat the inventor, MaryAnne Salaway of Harveys Lake, Pennsylvania.
Dark Cherry Chocolate Breakfast Pastry
8 servings
1 can Pillsbury® refrigerated crusty French loaf
4 tablespoons Butter
1 teaspoon grated orange peel
1 cup halved pitted dark sweet cherries*
1/4 cup Hershey’s mini chips semi-sweet chocolate baking chips
1/4 cup Smucker's Sweet Orange Marmalade
Heat oven to 350°F. Lightly spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough in pan; press dough to cover pan. In small microwavable bowl, microwave 2 tablespoons of the butter on High 15 seconds or until melted. Stir in orange peel. Brush butter mixture over dough.
Press 1/2 cup of cherries into half of dough, covering a 10x7 1/2-inch area. Sprinkle mini chips over cherries. Fold plain side of dough over cherries. Pinch edges of dough to seal. Cover top of folded dough with remaining cherries; press into dough.
In small microwavable bowl, microwave remaining 2 tablespoons of butter and marmalade on High 15 to 30 seconds or until butter is melted; stir to blend well. Carefully brush mixture over cherries and dough.
Bake 20 to 30 minutes or until golden brown. Cool on cooling rack 15 minutes.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
Wow. Chocolate-Dipped Peanut Butter Empanadas: how awesome are these? Like the love child of pie, peanut butter cup, and pierogi (at least visually), these are a whimsical entry in the Pillsbury Bake-off!
"Partner cookie dough and pie crust for an indulgent treat dipped in peanut butter and rich chocolate," says inventor Susan Hubickey of West Chester, Pennsylvania.
Heat oven to 375°F. Let 1/2 roll of cookie dough stand at room temperature 10 minutes to soften. (Refrigerate 1/2 roll cookie dough for another use.) In large bowl, break up cookie dough. Add cream cheese; beat on medium speed with electric mixer until smooth. Set aside.
Unroll 1 pie crust; roll into 12-inch round. Using 4-inch round cookie cutter, cut into 8 rounds, rerolling dough as necessary. Repeat with second and third crusts.
Spoon scant 1 tablespoon cookie dough mixture on half of each round; flatten slightly. Bring dough over filling; press edges with fork to seal. Cut small slit on top of each empanada; place on ungreased cookie sheets. Brush tops with beaten egg.
Bake 12 to 16 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Meanwhile, in small microwavable bowl, microwave peanut butter chips and 2 tablespoons of the shortening on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Dip 1 corner of each empanada into melted chips on an angle, creating a diagonal line. Place on waxed paper; let stand 10 minutes or until coating is set.
Meanwhile, in small microwavable bowl, microwave chocolate chips and remaining 2 tablespoons shortening on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Holding undipped corner, dip the peanut butter-coated empanadas into melted chocolate on opposite angle so that some peanut butter coating is still visible. Refrigerate 10 minutes or until chocolate is set. Sprinkle with powdered sugar. Store covered in refrigerator.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
What happens when Millionaire's shortbread meets peanut butter? Total deliciousness, that's what!
And these ones are not only delicious but quite easy to prepare, says Sandra Hilbert of Fort Littleton, PA, who invented this recipe for the Pillsbury Bake-Off: "Pillsbury sugar cookies jump-start these ooey-gooey bars. A few additional ingredients create an awesome flavor combo!"
Chewy Peanut Butter-Caramel Bars
36 Bars
1package Pillsbury® Ready to Bake!™ refrigerated sugar cookies
Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray or line with nonstick foil. Evenly arrange cookie rounds in pan.
Bake 24 to 26 minutes or until light golden brown. Cool 15 minutes on cooling rack.
Meanwhile, in 2-quart heavy saucepan, melt butter over medium heat. Stir in condensed milk, brown sugar and granulated sugar until blended. Add graham cracker crumbs; mix well (mixture will be thick). Bring to a boil, stirring constantly. Reduce heat to low; cook 5 minutes, stirring constantly, or until slightly thickened. Pour caramel mixture over warm cookie crust, spreading evenly.
In medium microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 20 seconds, stirring every 30 seconds, until smooth. Stir in peanut butter until blended. Spread evenly over caramel layer. Sprinkle with chopped peanuts. Refrigerate 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
Clearly, Lori Falce of Osceola Mills, PA, is sort of a genius. Because she takes a chocolate-caramel cupcake, which is already a pretty perfect food, and makes it better in her recipe for Spiced Chocolate Cupcakes with Caramel Buttercream. As she puts it: "Surprise! There's a cayenne kick hiding in these fudgy brownie cupcakes smothered in a delightful caramel and whipped cream frosting".
NOM. Here's how you make 'em.
Spiced Chocolate Cupcakes with Caramel buttercream
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In large bowl, stir brownie mix, oil, water, vanilla, cayenne and eggs 50 strokes with spoon. Divide batter evenly among cups. In small bowl, mix 2 teaspoons of the cinnamon and granulated sugar. Sprinkle evenly over batter in cups.
Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
In large bowl, beat butter, 1/2 cup of the caramel syrup and remaining 1/2 teaspoon cinnamon with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. *For softer frosting, add whipping cream 1 tablespoon at a time for desired spreading consistency. Frost cupcakes; drizzle each with scant teaspoon caramel syrup. Top each cupcake with 1 milk chocolate candy. Store covered in refrigerator.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
First off, yum.
Second off, someone from Portland, OR, employs corn syrup in a recipe? I will confess, this made me feel better about myself, because I am not adverse to using corn syrup, and it proves that not everyone in the Northwest is living the Portlandia-life.
Third off, YUM again: here's a recipe, contributed by Marjean Bigelow of Portland, Oregon, for "Luscious Caramel-brownie bites". As she says, "Double desserts are doubly good! Bake brownies in flaky pie crust and then double the indulgence with ganache and caramel!". Here's the recipe.
Luscious Caramel-brownie bites
makes 36
1bag (14 oz) caramels, unwrapped
1/2cup whipping cream
1box Pillsbury® refrigerated pie crusts, softened as directed on box
In medium microwavable bowl, microwave caramels and 1/4 cup of the cream on High 2 to 3 minutes, stirring every 30 seconds, until melted and smooth. Cool 30 minutes.
Meanwhile, spray 36 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Unroll pie crusts; roll each into 13-inch round. Using 2 1/2-inch round cookie cutter, cut 18 rounds from each crust, rerolling dough if necessary. Gently press each round on bottom and up side of muffin cup. Spoon scant 1/2 teaspoon pecans in bottom of each cup. Spoon about 1 teaspoon caramel mixture over pecans in each cup (cup will be 1/2 full); reserve remaining caramel mixture.
Heat oven to 350°F. In medium bowl, stir brownie mix (with syrup packet), oil, water and egg 50 strokes with spoon. Spoon 1 level tablespoon brownie batter into each cup.
Bake 18 to 24 minutes or until toothpick inserted into edge of brownie comes out clean. Cool in pans on cooling racks 10 minutes. Run knife around edges of cups to loosen; carefully remove from cups. Place on cooking racks. Cool completely, about 30 minutes.
Meanwhile, to make ganache glaze, in small microwavable bowl, microwave remaining 1/4 cup cream and chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Stir in corn syrup until blended. Spoon ganache over each brownie. Refrigerate about 30 minutes or until ganache is set.
Microwave reserved caramel mixture on High 20 to 30 seconds if necessary for drizzling consistency. Drizzle each brownie with about 1/2 teaspoon caramel mixture. Store loosely covered in refrigerator.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
"Good morning! Get a triple hit of orange in sweet homemade muffins and a special orange butter." Paula Mahagnoul of Sioux Falls, South Dakota
Makes 6 very freaking large muffins.
Orange Marmalade Cornmeal Muffins
Muffins
1/2cup LAND O LAKES® Butter, softened
1/2cup Smucker’s® Sweet Orange Marmalade
1LAND O LAKES® Egg
1tablespoon grated orange peel
1/2teaspoon McCormick® Pure Orange Extract
1/8teaspoon kosher (coarse) salt
1/3cup yellow cornmeal
2teaspoons baking powder
2/3cup orange juice
1 1/4cups Pillsbury BEST® All Purpose Flour
Candied Orange Peel
Peel from 1 large orange
3tablespoons granulated sugar
1/4cup water
Glaze
3/4cup powdered sugar
2tablespoons orange juice
Orange Butter
6 tablespoons butter, softened
1/4cup Smucker’s® Sweet Orange Marmalade
Heat oven to 350°F. Spray 6 jumbo muffin cups with Crisco® Butter Flavor No-Stick Cooking Spray. In large bowl, beat 1/2 cup butter and 1/2 cup orange marmalade until blended. Stir in egg, 1 tablespoon orange peel, orange extract and salt until well blended. Add cornmeal and baking powder; mix well. Alternately add 2/3 cup orange juice and flour, stirring just until moistened. Spoon rounded 1/3 cup batter into each muffin cup.
Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool in cups 15 minutes. Remove from cups to cooling rack.
Meanwhile, to make candied orange peel, using vegetable peeler, cut 1/2-inch-wide strips of peel from orange. Using knife, cut orange peel into fine strips. In 1-quart saucepan, bring granulated sugar, orange peel strips and water to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes. With slotted spoon, remove peel from syrup. Cool on waxed paper.
In small bowl, combine glaze ingredients; mix well. Set aside. In another small bowl, beat together orange butter ingredients until light and fluffy. Set aside.
Drizzle glaze over tops of muffins. Garnish each with candied orange peel. Serve with orange butter.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
If you wanna get fancy, you've got to start dressing up your sugar cookies.
Give them a virtual pinkies-out by tricking them out as Strawberries and Cream Sugar Cookie Sandwiches! "Dress up sugar cookies wtih a creamy filling, chocolate drizzle and fresh strawberries. Ooh la la!" says the inventor and Bake-off Finalist Christena Rooks of Cincinnati, Ohio.
Strawberries & Cream Sugar Cookie Sandwiches
Makes 12 sandwiches
1 package Pillsbury® Ready to Bake!refrigerated sugar cookies
1 package (2 oz) pecan Chips (1/2 cup)
1 container (8 oz.) mascarpone cheese
2 tablespoons powdered sugar
1/2 teaspoon pure Vanilla Extract
1/4 cup Smucker’s® Strawberry Preserves
2 tablespoons milk chocolate baking chips
2 tablespoons white baking chips
6 small strawberries, cut in half
Heat oven to 350°F. Shape cookies into balls; roll 12 of the cookies in pecans, pressing into dough. Place all of the cookies 2 inches apart on large ungreased cookie sheets.
Bake 11 to 15 minutes or until golden brown. Cool on cookie sheets 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
Meanwhile, in small bowl, stir together mascarpone, powdered sugar and vanilla until blended. Spread 1 heaping tablespoonful mascarpone mixture on bottom of each plain cookie; top each with 1 teaspoon preserves. Top with pecan-coated cookies, bottom side down; press slightly.
In small resealable freezer plastic bag, place milk chocolate chips; seal bag. Microwave on High 20 to 30 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Repeat with another bag and white chips.
Squeeze bag to drizzle milk chocolate and white chocolate over top of cookie sandwiches. Top each sandwich with strawberry half. Store in refrigerator.
CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
It's official: eating cookies for breakfast is officially acceptable. Pillsbury says so. Or at least one of the finalists in the Bake-off does: "Mix carrots and crushed cereal into oatmeal cookie dough to bake a dozen good-morning breakfast cookies. " This sweet treat was invented by Teresa Ralston of New Albany, Ohio.
Great-Start Breakfast Cookies
Makes 12
1/2 cup chopped Pecans
1 package Pillsbury® Big Deluxe refrigerated oatmeal raisin cookies
1 cup finely shredded carrots
2 1/2 cups toasted whole wheat flake cereal, crushed to 1 cup
1/2 cup flaked coconut
1 tablespoon grated orange peel
1/2 teaspoon salt
3/4 teaspoon ground Cinnamon
1 1/2 cups powdered sugar
2 tablespoons fresh orange juice
3 orange slices, if desired
3 large strawberries, if desired
Procedure
Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.
Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely, about 15 minutes.
In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.
. It is about his family's eating adventures in Tokyo. You probably need it. Don't you love the cover? Well, don't judge it by the cover! Cos the writing is even better. 
!
) who complimented my Hello Kitty jeans and told me she was a judge. A JUDGE! 
