Cadbury Creme Egg Foo Young for Serious Eats

March 28, 2012 Cakespy

Cadbury Creme Egg Foo Young: believe it or not, it's actually quite good.

Taking visual inspiration from the Chinese takeout staple, this trompe l'oeil sweet starts by frying pancakes studded with Cadbury Creme Egg pieces, which are then topped with melted peanut butter "gravy" and served atop a bed of rice pudding.

The pancakes, which do not require sugar for the batter, are plenty sweet owing to the Creme Eggs. The crispy edges and warm, soft, gooey interior of the pancakes are wonderful when paired with the creamy rice pudding, and the peanut butter "gravy" adds just enough savoriness to cut through the sweetness. It's a delicious dessert prospect—perhaps the only thing that is missing is a Cadbury Creme Egg Roll!

For the full entry and recipe, visit Serious Eats!

Pillsbury Bake-Off Countdown: Strawberries and Cream Butter Cake

March 26, 2012 Cakespy

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.

Pillsbury Bake-Off Countdown: Triple The Chocolate Bread Pudding

March 26, 2012 Cakespy

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
1can (14 oz) Eagle Brand® Sweetened Condensed Milk
1/2cup Hershey's® semi-sweet chocolate baking chips
1/4cup Hershey’s® baking cocoa
1/2cup milk
2teaspoons instant coffee granules or crystals
2teaspoons McCormick® Pure Vanilla Extract
3LAND O LAKES® Eggs
2LAND O LAKES® Egg Yolks
3/4cup Hershey's® Special Dark® syrup
1cup heavy whipping cream

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.

Pillsbury Bake-Off Countdown: Caramelized Peach Upside-Down Coffee Cake

March 26, 2012 Cakespy

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!

Caramelized Peach Upside Down Cake

8 servings

1 roll Pillsbury® refrigerated sugar cookie dough
1/4 cup LAND O LAKES® Unsalted or Salted Butter
1/3 cup packed brown sugar
1/2 teaspoon McCormick® Ground Cinnamon
1 1/2 cups thinly sliced peeled peaches or frozen sliced peaches, thawed
2 teaspoons baking powder
2 LAND O LAKES® Eggs
1/2 cup half-and-half
2/3 cup Smucker's® Peach Preserves
3 tablespoons orange juice
1/3 cup Fisher® Chef's Naturals® Chopped Pecans

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.

Pillsbury Bake-Off Countdown: Orange Cream-Macadamia Torte

March 26, 2012 Cakespy

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."

OK, Brett. Here's how.

Orange Cream-Macadamia Torte

Serves 16

Torte

1 roll Pillsbury® refrigerated sugar cookie dough
1 package (8 oz) cream cheese, softened
1 teaspoon McCormick® Pure Vanilla Extract
1 1/4 cups flaked coconut, toasted*
1 1/4cups Fisher® Chef's Naturals® Chopped Macadamia Nuts, toasted**
3 tablespoons grated orange peel
2 tablespoons grated lemon peel
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.

Pillsbury Bake-Off Countdown: Peanut Butter Boston Cream Cake

March 25, 2012 Cakespy

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
1/4 cup Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sour cream
3/4 cup Hershey's® milk chocolate baking chips
2 tablespoons chopped Fisher® Lightly Salted, Dry Roasted Peanuts

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.

Pillsbury Bake-Off Countdown: Lemon Crumb Tart

March 25, 2012 Cakespy

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.

Pillsbury Bake-Off Countdown: Cranberry-Orange Baklava Pinwheels

March 25, 2012 Cakespy

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.

Pillsbury Bake-Off Countdown: Pumpkin Ravioli with Salted Caramel Whipped Cream

March 24, 2012 Cakespy

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."

Pumpkin Ravioli with Salted Caramel Whipped Cream

Makes: 12 (2 ravioli each) servings

4 tablespoons butter, melted

2 packages (3 oz each) cream cheese, softened

1/2 cup canned pumpkin

1 egg Yolk

1/2 teaspoon vanilla Extract

1/4 cup sugar

5 tablespoons All Purpose Flour

1/2 teaspoon McCormick® Pumpkin Pie Spice

1/3 cup chopped Pecans, finely chopped

2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1 cup heavy whipping cream

1/8 teaspoon salt

5 tablespoons Hershey’s® caramel syrup

4 tablespoons McCormick Cinnamon Sugar

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.

Pillsbury Bake-Off Countdown: Dark Cherry-Chocolate Breakfast Pastry

March 24, 2012 Cakespy

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.
Cut into 8 servings. Serve warm.

Pillsbury Bake-Off Countdown: Chocolate-Dipped Peanut Butter Empanadas

March 24, 2012 Cakespy

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.

Chocolate-Dipped Peanut Butter Empanadas

24 empanadas

1roll Pillsbury® refrigerated peanut butter cookie dough
4oz (half of 8-oz package) cream cheese, softened
3Pillsbury® refrigerated pie crusts (from 2 boxes), softened as directed on box
1LAND O LAKES® Egg, beaten
1bag (10 oz) Reese's® peanut butter baking chips
4tablespoons Crisco® All-Vegetable Shortening
1bag (12 oz) Hershey's® semi-sweet chocolate baking chips
1teaspoon powdered sugar

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.

Pillsbury Bake-Off Countdown: Chewy Peanut Butter-Caramel Bars

March 23, 2012 Cakespy

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
1/2cup LAND O LAKES® Butter
1can (14 oz) Eagle Brand® Sweetened Condensed Milk
1cup packed light brown sugar
1cup granulated sugar
1 3/4cups graham cracker crumbs
1bag (11.5 oz) Hershey's® milk chocolate baking chips
1/2cup Jif® Creamy Peanut Butter
1/2cup finely chopped Fisher® Dry Roasted Peanuts

Procedure

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.

Pillsbury Bake-Off Countdown: Spiced Chocolate Cupcakes with Caramel Buttercream

March 23, 2012 Cakespy

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

Makes 18 cupcakes

1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
1/2 cup Canola Oil
1/4 cup water
1 teaspoon vanilla Extract
1/4 teaspoon cayenne Pepper
3 eggs
2 1/2 teaspoons ground Cinnamon
1/4cup granulated sugar
3/4 cup butter, softened
3/4 cup Hershey’s® caramel syrup
3 cups powdered sugar
1/4 cup heavy whipped cream, if desired*
18 Hershey's® Mini Kisses® milk chocolates

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.

Pillsbury Bake-Off Countdown: Luscious Caramel-Brownie Bites

March 23, 2012 Cakespy

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
1/2cup Fisher® Chef’s Naturals® Chopped Pecans, finely chopped
1box (15.9 oz) Pillsbury® Chocolate Extreme Premium Brownie Mix
1/3cup Crisco® Pure Canola Oil
3tablespoons water
1LAND O LAKES® Egg
2/3cup Hershey's® semi-sweet chocolate baking chips
1tablespoon light corn syrup

Procedure

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.

Pillsbury Bake-Off Countdown: Orange Marmalade Cornmeal Muffins

March 22, 2012 Cakespy

"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.

Pillsbury Bake-off Countdown: Strawberries & Cream Sugar Cookie Sandwiches

March 22, 2012 Cakespy

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.

Pillsbury Bake-Off Countdown: Great-Start Breakfast Cookies

March 21, 2012 Cakespy

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.

Pillsbury Bake-Off Countdown: Blueberry-White Chocolate Cream Ginger Tart

March 20, 2012 Cakespy

Even though this contains fruit, which always makes me suspicious that it might be health food, it also has sugar cookie dough and plenty of cream involved in the process--so I deem it acceptable. "Create a sweet new cookie dessert using Pillsbury® sugar cookie dough, cream cheese and fresh blueberries!" says the inventor and Pillsbury Bake-Off finalist Alice Wilson of Fairport, New York.

Blueberry White Chocolate Cream Ginger Tart

8 servings

1 roll Pillsbury® refrigerated sugar cookie dough
1/4 cup All Purpose Flour
1 tablespoon ground Ginger
1 tablespoon crystallized Ginger
1 teaspoon ground Cinnamon
1 teaspoon ground Nutmeg
1 bag (12 oz) Hershey’s® premier white baking chips
1 package (8 oz) cream cheese, softened
1/4 cup heavy whipping cream
2 teaspoons grated lemon peel
2 cups fresh blueberries

Procedure

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 12-inch pizza pan with Crisco® Original No-Stick Cooking Spray.
In medium bowl, break up cookie dough. Add flour, ground ginger, crystallized ginger, cinnamon and nutmeg. Mix with wooden spoon or knead with hands, until well blended. Press dough evenly in bottom of pan.
Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
In medium microwavable bowl, microwave white chips on High 1 minute to 1 minute 45 seconds, stirring every 30 seconds, until smooth. Add cream cheese, cream and lemon peel; beat with electric mixer on medium speed until smooth. Spread mixture over cooled crust. Arrange blueberries over cream cheese mixture; press into filling.
Refrigerate 1 hour. Cut into wedges. Store in refrigerator.

Pillsbury Bake-Off Countdown: Strawberry Swirl-Peanut Butter-Brownie Cupcakes

March 20, 2012 Cakespy

Do you like peanut butter and jelly? Do you like brownies? Do you like cupcakes?

Duh, of course you do. But why eat just one of these treats when you could eat all of them--at once?? "Indulge in fudgy peanut butter cupcakes topped off with homemade strawberry cream cheese frosting." says entrant Amy Siegel Clifton, New Jersey. OK!

Strawberry Swirl Peanut Butter Brownie Cupcakes

Cupcakes

24foil baking cups
1can (14 oz) Eagle Brand® Sweetened Condensed Milk
3/4cup Jif® Extra Crunchy Peanut Butter
1box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
3LAND O LAKES® Eggs
1/2cup Crisco® Pure Canola Oil
1/2cup buttermilk
1/2teaspoon McCormick® Pure Almond Extract

Frosting and Garnish

1package (8 oz) cream cheese, softened
1/4cup LAND O LAKES® Unsalted or Salted Butter, softened
1teaspoon McCormick® Pure Vanilla Extract
3 1/2cups powdered sugar
1/4cup Smucker’s® Seedless Strawberry Jam
12small strawberries, halved, if desired

Heat oven to 350°F. Place foil baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together condensed milk and peanut butter until blended.
In large bowl, beat brownie mix, eggs, oil, buttermilk and almond extract with electric mixer on medium speed 2 minutes or until blended. Spoon 1 tablespoon brownie batter into each muffin cup; top each with 1 tablespoon of the peanut butter filling. Spoon remaining brownie batter evenly over filling.
Bake 25 to 35 minutes or until toothpick inserted in center comes out almost clean. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 1 hour.
In large bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until fluffy, about 2 minutes. Gradually add powdered sugar, beating until smooth. Add jam; stir once or twice to create swirls of jam in frosting. Spoon into decorating bag or large resealable freezer plastic bag (cut 1/2-inch opening from 1 corner of plastic bag). Pipe or spread frosting on each cupcake. Garnish each with half of a strawberry. Store covered in refrigerator.

Cadbury Creme Egg Salad Sandwiches for Serious Eats

March 19, 2012 Cakespy

Cadbury Creme Egg Salad Sandwiches. Yes, you heard that correctly.

The bag lunch staple gets a sweet upgrade for Easter with this sweet trompe l'oeil sandwich. Pound cake slices sandwich a "salad" comprised of yellow-tinted frosting studded with almonds and sliced Cadbury Creme Eggs. Green coconut bits resemble lettuce and provide the final garnish. It's a fun dish to serve at a party, and a perfect complement to your Cadbury Creme Deviled Eggs and Cadbury Creme Eggs Benedict.

The perfect way to get "hopped" up for Easter.

For the full entry and recipe, visit Serious Eats!