The Bake-Off is Coming: Seeds and Chocolate Pastry Wedges

November 10, 2013 Cakespy

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. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting recipes like crazy until the big event!

Gotta tell you: this one intrigues me. It's sweet, salty, and refined. I want to try! Vicki Mager of Bloomington, Minnesota says it's a perfect happy hour snack, which is just fine with me, too.

Seeds and Chocolate Pastry Wedges

Prep Time: 15 Min Total Time: 1 Hr Makes: 12 servings

Ingredients

1 Pillsbury refrigerated pie crust, softened as directed on box
2 1/4 teaspoons sugar
3/4 teaspoon ground cinnamon
1/3 cup dried currants
1/4 cup roasted unsalted sunflower nuts
1/4 cup roasted salted hulled pumpkin seeds (pepitas)
1/4 cup Jif Chocolate Flavored Hazelnut Spread

Procedure

Heat oven to 400°F. Unroll pie crust on ungreased cookie sheet. Pinch outside edge to form 1/4-inch rim. Prick dough several times with fork.
In small bowl, mix sugar and cinnamon; sprinkle over crust. In medium bowl, mix currants, sunflowers nuts and pumpkin seeds. Sprinkle mixture over crust; press firmly into crust. Cover loosely with foil.
Bake 10 minutes; uncover. Bake 3 to 6 minutes longer or until edges are light golden brown. Remove from oven; immediately cut into 12 wedges. Do not separate.
Spoon chocolate hazelnut spread into decorating bag or 1-quart resealable food storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle spread over seeds. Cool completely, about 30 minutes.

The Bake-Off is Coming: Sweet Orange and Toasted Almond Coffee Cake

November 10, 2013 Cakespy

I love, love, love a nice dense coffee cakes. Don't you? This one, dreamed up by Bee Engelhart of Bloomfield Hills, Michigan sounds particularly tasty.

Prep Time: 20 Min Total Time: 1 Hr 15 Min Makes: 8 servings

Ingredients

1 can Pillsbury refrigerated orange flavor sweet rolls with icing
8 teaspoons Smuckers Low Sugar Sweet Orange Marmalade
1/3 cup Pillsbury BEST All Purpose Flour
2 tablespoons sugar
1/4 cup almond paste, crumbled
3 tablespoons cold butter, cubed
2 tablespoons sliced almonds, toasted

Procedure

Heat oven to 350°F. Spray 13x4 1/2-inch rectangular tart pan with removable bottom or 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. If using tart pan, place 15x10-inch pan with sides on middle oven rack.
Separate dough into 8 rolls. Reserve icing. Press rolls in bottom of pan. Drop marmalade by teaspoonfuls evenly over dough. I
n medium bowl, mix flour and sugar. With pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in almond paste and butter until mixture looks like fine crumbs. Sprinkle evenly over dough.
Place tart pan in oven on pan with sides. Bake 25 to 35 minutes or until golden brown. In small microwavable bowl, microwave icing on High 10 to 15 seconds; stir. Immediately drizzle over coffee cake; sprinkle with nuts. Cool 20 minutes.

The Bake-Off is Coming: Cranberry Orange Dark Chocolate Flatbread

November 10, 2013 Cakespy

Cranberry Orange Dark Chocolate Flatbread! It's like pizza, but with dessert toppings! I vote yes, and commend Arlene Erlbach of Morton Grove, Illinois for introducing me to this recipe.

Cranberry Orange Dark Chocolate Flatbread

Prep Time: 10 Min Total Time: 50 Min Makes: 12 servings

Ingredients

3/4 cup turbinado sugar (raw sugar)
1 can Pillsbury® refrigerated thin pizza crust
1 jar (12 oz) Smucker's Orange Marmalade Medley
2 tablespoons Light Olive Oil
3/4 cup sweetened dried cranberries
3/4 cup dark chocolate chips
3/4 cup sliced almonds

Procedure

Heat oven to 400°F. Spray 15x10-inch nonstick or dark pan with sides with Crisco® Original No-Stick Cooking Spray.
Sprinkle pan evenly with 1/4 cup of the sugar. Unroll dough over sugar. Press dough to edges of pan. Pinch dough to form rim, crimping edge as desired.
In small bowl, mix marmalade and oil; spoon and spread over dough. Sprinkle evenly with cranberries, chocolate chips and almonds; press lightly into dough. Sprinkle with remaining 1/2 cup sugar.
Bake 12 to 18 minutes or until edges are golden brown. Cool at least 20 minutes. Serve warm or cool.

The Bake-Off is Coming: Malted Milk Ball Peanut Butter Cream Squares

November 10, 2013 Cakespy

This is a personal favorite Bake-Off entry of mine. I was always the kid who wanted malted milk balls as my movie candy, so this speaks to me nostalgically! And as for the peanut butter...well, who doesn't love that?Thanks to Craig Partin of Fuquay-Varina, North Carolina for adding it to the mix.

Malted Milk Ball Peanut Butter Cream Squares

Prep Time: 20 Min Total Time: 2 Hr 50 Min Makes: 24 servings

Ingredients

1 roll Pillsbury refrigerated peanut butter cookie dough
1 cup heavy whipping cream
1 can Pillsbury Creamy Supreme Vanilla Flavored Frosting
2 cups Jif Creamy Peanut Butter
1jar (7 oz) marshmallow creme
2 cups coarsely chopped malted milk balls
1/2 cup Chocolate Flavored Syrup

Procedure

Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough and press evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
In large bowl, beat frosting and peanut butter with electric mixer on medium speed until well blended. Carefully fold whipped cream, marshmallow creme and 1 1/2 cups of the malted milk balls into peanut butter mixture. Spoon and spread mixture over cooled cookie crust. Refrigerate 2 hours or until cream layer is set. Cut into 6 rows by 4 rows.
To serve, place cream squares on dessert plates. Drizzle each with 1 teaspoon of the chocolate-flavored syrup. Sprinkle with remaining chopped malted milk balls. Store covered in refrigerator.

The Bake-Off is Coming: PB+J Breakfast Danish

November 10, 2013 Cakespy

I love peanut butter. I love jelly. But especially, I love danish. This pastry brings all three together in a perfect breakfastly matrimony. And it's dreamed up by a fellow Jersey girl: Julie Paolella of Galloway, New Jersey!

PB+J Breakfast Danish

Prep Time: 30 Min Total Time: 1 Hr 15 Min Makes: 8 servings

Ingredients

1 package (8 oz) cream cheese, softened
1/4 cup sugar
1/4 cup Jif® Creamy Peanut Butter
1 teaspoon vanilla
1 egg, separated
1 can Pillsbury® Grands! Flaky Layers refrigerated Butter Tastin' biscuits
1/3 cup Smucker’s Seedless Strawberry Jam

Procedure

Heat oven to 350°F. Line 15x10-inch pan with sides with parchment paper.
In medium bowl, beat cream cheese, sugar, peanut butter, vanilla and egg yolk with electric mixer on medium speed 1 minute or until fluffy, scraping sides of bowl if necessary; set aside.
Arrange biscuits in 2 rows of 4 biscuits in center of pan, with sides of biscuits just touching. Press or roll biscuits to 14x9-inch rectangle. Spread cream cheese mixture over dough to within 1/2 inch of edges. Using parchment paper, bring long sides of dough over filling, overlapping slightly in center. With fork, lightly beat egg white; brush over top and sides of dough.
Bake 25 to 35 minutes or until golden brown. Cool 10 minutes. Spoon and spread jam down center of pastry. Carefully remove to serving plate. Serve warm.

The Bake-Off is Coming: Fudgy Chocolate Hazelnut Bars

November 10, 2013 Cakespy

akeSpy 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. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting recipes like crazy until the big event!

Julie Pando Watertown, Massachusetts deserves some serious thanks: she's come up with a tasty brownie recipe that comes together in less than 30 minutes and involves minimal ingredients for maximum tastiness. Sweet!

Prep Time: 20 Min Total Time: 3 Hr 10 Min Makes: 16 servings

Ingredients

1can Pillsbury Creamy Supreme Chocolate Fudge Flavored Frosting
1 cup Jif Chocolate Flavored Hazelnut Spread

3 eggs
3/4 cup All Purpose Flour
1/2 cup semisweet chocolate chips
1/2 cup chopped hazelnuts

Procedure

Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over 2 opposite sides of pan. Spray foil with Crisco® Original No-Stick Cooking Spray.
In large bowl, beat frosting and chocolate hazelnut spread with electric mixer on high speed 2 minutes until fluffy and light in color. Reserve 1/4 cup of the frosting mixture in small microwavable bowl; set aside. Add eggs and 1/4 teaspoon salt to remaining frosting mixture; beat on high speed 1 minute until well mixed. Stir in flour and chocolate chips. Pour and spread batter into pan. Top with hazelnuts.
Bake 38 to 48 minutes or until center is set and slightly jiggly. Cool completely, about 2 hours. Microwave reserved frosting mixture on High 15 seconds or until mixture is of drizzling consistency. Drizzle over brownies; let stand 5 minutes.
Remove foil; using serrated knife cut into 4 rows by 4 rows.

The Bake-Off is Coming: Blueberry Cinnamon Roll Coffee Cake

November 10, 2013 Cakespy

Marie Sheppard Chicago, Illinois is the one to thank for this tasty morning treat. Hey, I'll bet it would taste good in the PM, too!

Blueberry Cinnamon Roll Coffee Cake

Prep Time: 25 Min Total Time: 1 Hr 15 Min Makes: 8 servings

Ingredients

1 medium lemon
3/4 cup fresh blueberries
1/4 cup Smucker's® Blueberry Preserves
2 teaspoons cold butter, cut into small pieces
2 cans Pillsbury® refrigerated cinnamon rolls with cream cheese icing
1 egg
1/4 cup pecans or cinnamon pecans, coarsely chopped

Procedure

Heat oven to 350°F. Spray nonstick 9-inch tart pan with removable bottom with Crisco® Original No-Stick Cooking Spray. Line cookie sheet with parchment paper; place tart pan on cookie sheet.
In medium bowl, grate 1 teaspoon zest from the lemon. In small bowl, squeeze 1 tablespoon juice from the lemon; set aside.
Mix 2 tablespoons of the blueberries with the lemon zest, mashing berries slightly with fork. Stir in preserves, remaining blueberries and butter; set aside.
Separate rolls from both cans; reserve icing. On parchment paper, press rolls, cinnamon side down, into 3- to 4-inch rounds. Spoon about 1 tablespoon blueberry mixture in center of each round. Fold dough over filling, pressing edges to seal. Place filled rolls in pan, seam side up in spoke fashion with 2 in the center.
In small bowl, lightly beat egg with wire whisk; brush over rolls. Bake 22 to 32 minutes or until center is deep golden brown. Remove to cooling rack.
Cool 5 minutes. Remove side of pan; cool 10 minutes longer. Stir reserved icing into lemon juice. Drizzle evenly over rolls. Sprinkle with pecans. Serve warm or cool.

The Bake-Off is Coming: Mocha Cappuccino Pull Apart Cake

November 10, 2013 Cakespy

This recipe allows you to have your coffee and eat your cake, too. And why not incorporporate a little chocolate, while you're at it? I like the way Janet Gill of Canton, Ohio thinks when she creates recipes.

Mocha Cappuccino Pull Apart Cake

Prep Time: 20 Min Total Time: 1 Hr 30 Min Makes: 12 servings

Ingredients

1 container (8 oz) mascarpone cheese, softened
1/2 cup sugar
1/2 cup Jif Mocha Cappuccino Flavored Hazelnut Spread
1/4 cup butter, melted
1 cup pecans, chopped
2 cans Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing
1 teaspoon instant coffee granules

Procedure

Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray.
In large bowl, beat mascarpone cheese, sugar, mocha cappuccino hazelnut spread and butter with electric mixer on low speed 45 seconds or until smooth. Stir in pecans.
Separate dough into 16 rolls; reserve icing. Cut each roll into 6 pieces. Place 1/2 of the biscuit pieces into mascarpone mixture, gently folding to coat. Fold in remaining biscuits to coat; spoon mixture in pan.
Bake 40 to 50 minutes or until deep golden brown and biscuits are no longer doughy in center. Cool 15 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan.
Meanwhile, in small bowl, stir 1 teaspoon boiling water and instant coffee granules until granules are dissolved. Stir in 1 container of the icing until well blended; drizzle over warm rolls. Cool 5 minutes. Drizzle with remaining container of icing. Serve warm.

The Bake-Off is Coming: Blueberry Sour Cream Pancakes

November 10, 2013 Cakespy

Breakfast is served! And since it has fruit, it's health food. Right? Of course, the sugar cookie dough in the batter doesn't hurt anything. This recipe comes from Michele Kusma of Columbus, Ohio. #nom!

Blueberry Sour Cream Pancakes

Prep Time: 25 Min Total Time: 25 Min Makes: 6 servings (2 pancakes each)

Ingredients

1 roll Pillsbury refrigerated sugar cookie dough
2 eggs
1/2 cup sour cream
1 cup fresh or frozen (thawed and drained) blueberries
1 jar (12 oz) Blueberry Preserves

Procedure

Let cookie dough stand at room temperature 10 minutes to soften. Spray nonstick electric griddle with Crisco® Original No-Stick Cooking Spray; heat to 350°F.
In large bowl, break up cookie dough. Beat in eggs with electric mixer on low speed until well blended. Add sour cream; beat until smooth. Stir in blueberries.
Spray nonstick pancake turner with cooking spray. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes 4 to 5 minutes or until bubbly and dry around edges. Carefully turn; cook other side 1 to 2 minutes or until deep golden brown. Keep warm.
In medium microwavable bowl, microwave preserves and 1 tablespoon water on High 1 minute; stir until smooth. Serve over pancakes.

The Bake-Off is Coming: Coconut Mocha Hazelnut Pastries

November 9, 2013 Cakespy

Donna Fogel Whitehall, Pennsylvania

Prep Time: 10 Min Total Time: 35 Min Makes: 6 servings

Ingredients

1/2 cup flaked coconut
4 oz cream cheese (half of 8-oz package), softened
1 teaspoon All Purpose Flour
1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2 cup Mocha Cappuccino Flavored Hazelnut Spread
1/4 cup miniature semisweet chocolate chips
1 tablespoon powdered sugar

Heat oven to 375°F. Reserve 1 tablespoon of the coconut. In small bowl, beat cream cheese and remaining coconut with electric mixer on medium speed until well blended. Set aside.

Sprinkle flour on work surface; unroll dough over flour. Press into 12 x 7 1/2-inch rectangle. Cut into 6 squares. Spread each square with 1 rounded tablespoon mocha cappuccino hazelnut spread to within 1/2 inch of edges. Top each with 1 rounded tablespoon coconut mixture and 2 teaspoons chocolate chips. Bring corners of dough together over filling; pinch to seal. Sprinkle with reserved coconut; gently pressing onto top and sides. Place on nonstick cookie sheet.

Bake 11 to 15 minutes or until golden brown. Cool 10 minutes. Sprinkle with powdered sugar. Serve warm or cool.

The Bake-Off is Coming: Boston Cream French Toast

November 9, 2013 Cakespy

It's possible that this is the most beautiful breakfast food I've ever in my life seen. Kristen Abbott of Paoli, Pennsylvania is to blame for the extreme pleasure that is Boston Cream French Toast. Perfect for brunch!

Boston Cream French Toast

Prep Time: 20 Min Total Time: 1 Hr 25 Min Makes: 10 servings

Ingredients

1 can Pillsbury refrigerated crusty French loaf
1 can (14 oz) Eagle Brand Sweetened Condensed Milk
1 1/4 cups whipping cream
2 egg yolks
2 teaspoons vanilla
3/4 cup Chocolate Flavored Hazelnut Spread

Procedure

Heat oven to 350°F. Bake crusty French loaf as directed on can. Cool 10 minutes.
Meanwhile, spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. In large bowl, beat sweetened condensed milk, 1 cup of the cream, the egg yolks and vanilla with wire whisk until well blended. Pour half of mixture into pan.
Trim ends of bread; cut into 20 (about 3/4-inch) slices. Place slices over egg mixture. Pour remaining egg mixture over bread slices. Bake 30 to 33 minutes or until light golden brown.
In medium microwavable bowl, microwave remaining 1/4 cup cream on High 20 to 30 seconds or until hot. Stir in hazelnut spread until smooth.
For each serving, with spatula, remove 1 piece French toast and place custard side up on serving plate. Top with another piece of French toast, custard side down, forming a sandwich with custard in the center. Drizzle each serving with 1 tablespoon chocolate hazelnut sauce.

The Bake-Off is Coming: Chocolate Peanut Butter Pretzel Bars

November 9, 2013 Cakespy

Salty! Sweet! Your life is now complete. Thanks to Anita Van Gundy of Des Moines, Iowa for sharing this lovely and highly addictive recipe.

Chocolate Peanut Butter Pretzel Bars

Prep Time: 25 Min Total Time: 2 Hr 35 Min Makes: 24 servings

Ingredients

1 3/4 cups pretzels, coarsely chopped
1 package Pillsbury Ready to Bake refrigerated sugar cookies
2 tablespoons Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
1 can (14 oz) Eagle Brand Sweetened Condensed Milk
3/4 cup Creamy Peanut Butter
1/2 cup Chocolate Flavored Hazelnut Spread
1/4 cup Caramel Syrup

Procedure

Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.
Finely chop 1 cup of the pretzels; place in large bowl. Add cookie dough and shortening. Beat with electric mixer on low speed until well mixed. Press dough evenly in pan. Bake 14 to 18 minutes or until crust is light golden brown. Remove from oven; cool 10 minutes.
Meanwhile, in 2 quart heavy saucepan, heat sweetened condensed milk over medium heat 5 to 8 minutes, stirring constantly until hot and mixture is thin. Remove from heat. Stir in peanut butter and chocolate hazelnut spread until well blended. Spread over baked crust. Sprinkle with remaining 3/4 cup coarsely chopped pretzels. Bake 15 to 20 minutes longer or until edges are golden brown. Cool completely, about 1 1/2 hours. Drizzle with caramel syrup. Cut into 6 rows by 4 rows. Store covered.

The Bake-Off is Coming: Whole Wheat Quinoa Pancakes

November 9, 2013 Cakespy

Listen. I was tempted to drive right on by this recipe, because it sounded awfully healthy. But then I learned it had sweetened condensed milk. Back in the game! Thanks for including something tasty that also has healthy grains, Lynn Connors of Thornton, Pennsylvania!

Whole Wheat Quinoa Pancakes

Prep Time: 25 Min Total Time: 50 Min Makes: 9 servings (2 pancakes each)

Ingredients

1 cup uncooked quinoa, rinsed, well drained
1 cup Pillsbury BEST® Whole Wheat Flour
2 teaspoons baking powder
1 can (14 oz) Sweetened Condensed Milk
1 egg
1 jar (12 oz) Northwest Triple Berry Preserves

Procedure

Cook quinoa as directed on package; cool 10 minutes. Spray nonstick electric griddle with No-Stick Cooking Spray; heat to 350°F.
Meanwhile, in large bowl, mix all remaining ingredients except preserves until well blended. Stir in quinoa. For each pancake, spoon and spread about 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly and dry around edges. Turn; cook other side 2 to 3 minutes or until golden brown.
Meanwhile, in 1 1/2-quart saucepan, cook preserves over medium heat until warm. Top pancakes with warm preserves.

The Bake-Off is Coming: Heavenly Hazelnut Torte with Mascarpone Cream

November 9, 2013 Cakespy

Brett Youmans is one of my favorite people. He's adorable, and just as sweet as this tasty recipe. He's also been a Bake-Off contestant three times now! This is his final chance to win the big one. I've got to say, I love all of these recipes, but I have a soft spot for Brett, from Reading, Pennsylvania!

Prep Time: 30 Min Total Time: 1 Hr 50 Min Makes: 8 servings

Ingredients

1 roll Pillsbury refrigerated sugar cookie dough
1 container (8 oz) mascarpone cheese
2/3 cup Jif Chocolate Flavored Hazelnut Spread
3/4 cup coarsely chopped toasted hazelnuts
1/2 cup semisweet chocolate chips
1/2 cup heavy whipping cream
2 tablespoons granulated white or vanilla sugar

Procedure

Heat oven to 350°F. Let cookie dough and mascarpone cheese stand at room temperature for 10 minutes to soften. In medium bowl, break up cookie dough. Add 2 tablespoons of the mascarpone cheese, 1/3 cup of the chocolate hazelnut spread and 1/2 cup of the hazelnuts. Mix with wooden spoon until well blended.
Press 1/2 of the dough mixture in bottom of ungreased 9-inch springform pan. In small microwavable bowl, microwave remaining 1/3 cup chocolate hazelnut spread on High 10 seconds; stir until spreading consistency. Spread over dough to within 1/4-inch of edge; sprinkle chocolate chips over chocolate hazelnut spread. Place remaining dough between layers of waxed paper. Press into 9-inch round. Peel off one layer of paper. Place dough side down over chocolate chips. Remove waxed paper; press edges to seal. Gently tap pan on counter to settle. Sprinkle with remaining 1/4 cup nuts; lightly press into dough.
Wrap outside bottom and side of springform pan with foil to prevent leaking. Bake 30 to 40 minutes or until puffed and edges are set (center will jiggle slightly). Cool on cooling rack 30 to 40 minutes or until center is set but still warm. Remove side of pan.
Meanwhile, in medium bowl, beat whipping cream and sugar with electric mixer on medium speed until soft peaks form. Beat in remaining mascarpone cheese with electric mixer on low speed until combined. Refrigerate.
Serve wedges of warm torte with mascarpone cream.

The Bake-Off is Coming: Lime in the Coconut Cookie Fudge

November 9, 2013 Cakespy

Seriously, you guys. Cookie fudge. COOKIE FUDGE! I could keep saying it all day, or I could share the recipe, from Christine Wilson of Sellersville, Pennsylvania. Thank you, Christine.

Prep Time: 20 Min Total Time: 2 Hr 30 Min Makes: 24 servings

Ingredients

1 roll Pillsbury refrigerated sugar cookie dough
1 1/2 cups sweetened flaked coconut
1 1/2 teaspoons grated lime peel
1 can (14 oz) Eagle Brand Sweetened Condensed Milk
1/4 cup butter
1 bag (12 oz) white vanilla baking chips
3/4 teaspoon vanilla

Procedure

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
Meanwhile, spread 1/2 cup of the coconut in ungreased shallow pan. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool 5 minutes. In small bowl, mix toasted coconut and lime zest until well blended; set aside.
Break up cookie dough and press in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
In 1-quart saucepan, cook sweetened condensed milk and butter over medium heat, stirring constantly, until butter is melted and ingredients are thoroughly heated. DO NOT BOIL. Remove from heat; stir in white baking chips until melted. Stir in remaining 1 cup coconut and the vanilla.
Pour coconut mixture over cookie crust, spreading evenly. Sprinkle with coconut lime mixture; press in lightly. Cool 15 minutes. Refrigerate 1 hour or until topping is firm.

The Bake-Off is Coming: Carrot Cupcakes with Coconut Pecan Frosting

November 9, 2013 Cakespy

Finally! A dessert that is healthy! Well, this one has carrots, so it must be, right? Thanks to Heidi Givler of Lenhartsville, Pennsylvania for coming up with it.

Carrot Cupcakes with Coconut Pecan Frosting

Prep Time: 30 Min Total Time: 1 Hr 30 Min Makes: 24 servings

Ingredients

1 bag (11.8 oz) Green Giant Seasoned Steamers frozen honey Dijon carrots
1 box (15.25 oz) Pillsbury Classic Yellow Cake Mix
1/3 cup Crisco Pure Vegetable Oil
3eggs
1/2 cup golden raisins
1/4 cup pecans, finely chopped
1 can Pillsbury Creamy Supreme Coconut Pecan Frosting

Procedure

Heat oven to 375°F. Place paper baking cups in each of 24 regular-size muffin cups. Microwave frozen carrots as directed on bag 3 to 4 minutes to thaw. In food processor, place carrots. Cover; process until finely chopped.
In large bowl, beat cake mix, oil, eggs and 1 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Fold in carrots, raisins and pecans. Spoon into muffin cups, filling three-fourths full.
Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes. Spread cupcakes with frosting.

The Bake-Off is Coming: Almond Café Cookies

November 8, 2013 Cakespy

I love almond cookies, don't you? Especially when they're nice, big fat ones like these. They were created by Nancy Fahey of North Kingstown, Rhode Island and will be on show at the Bake-Off! Woot!

Almond Cafe Cookies

Prep Time: 30 Min Total Time: 1 Hr 10 Min Makes: 24 servings

Ingredients

2 packages Pillsbury Ready to Bake! refrigerated sugar cookies
8 oz almond paste
2 tablespoons Apricot Preserves
1 cup All Purpose Flour
2 egg whites
1 1/4 cups sliced almonds

Procedure

Heat oven to 375°F. Line large cookie sheets with parchment paper.
In large bowl, break up cookie dough and almond paste. Add flour and preserves; knead until well blended and mixture forms a ball. Pat into 6x9-inch rectangle. Cut into 24 pieces.
In small bowl, beat egg whites with fork or wire whisk until foamy. In another small bowl, place almonds.
Shape each dough piece into ball. Flatten to 3-inch round. Dip one flat side into egg whites, coating one side only. Place coated side down onto almond slices. Lightly press to coat with almonds. Place 2 inches apart on cookie sheets, almond side up.
Bake 13 to 18 minutes or until cookies are light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. Store in covered container.

The Bake-Off is Coming: Chocolate Cherry Soufflé Cupcakes

November 8, 2013 Cakespy

Chocolate Cherry Soufflé Cupcakes! They're already awesome, but they get even better when you consider this: they're made with sugar cookie dough! Thank you thank you to Brenda Watts of Gaffney, South Carolina for sharing it with all of the world.

Chocolate Cherry Soufflé Cupcakes

Prep Time: 25 Min Total Time: 1 Hr 30 Min Makes: 18 servings

Ingredients

1 roll Pillsbury refrigerated sugar cookie dough
2 eggs, separated
1/2 cup Chocolate Flavored Hazelnut Spread
1/2 cup half-and-half
3/4 cup Red Tart Cherry Preserves
1can Pillsbury Creamy Supreme Milk Chocolate Frosting
18 maraschino cherries with stems

Procedure

Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Let cookie dough stand at room temperature for 10 minutes to soften.
In medium bowl, beat egg whites with electric mixer on medium-high speed 1 minute or until soft peaks form.
In large bowl, break up cookie dough. Add chocolate hazelnut spread, half-and-half and egg yolks. Beat with electric mixer on medium speed 1 minute or until well blended. Fold beaten egg whites into cookie mixture just until blended. Spoon batter into muffin cups, filling two-thirds full.
Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 3 minutes.
Remove from pans to cooling rack. Cool completely, about 25 minutes. Remove small 1-inch-deep circle from top center of each cupcake. Spoon about 2 teaspoons preserves in each cavity.
Pipe or spread frosting over top of each cupcake. Top each with maraschino cherry.

The Bake-Off is Coming: Cherry Almond Kolache Bake

November 8, 2013 Cakespy

Tasty morning treat? Check, with this Cherry Almond Kolache Bake. It was deliciously dreamed up by Barbara Catlin Craven of Marble Falls, Texas. Viva la Kolache!

Cherry Almond Kolache Bake

Prep Time: 15 Min Total Time: 55 Min Makes: 10 servings

Ingredients

1 can Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 ct)
1 package (8 oz) cream cheese, softened
1/2 cup plus 2 tablespoons Pillsbury Creamy Supreme Cream Cheese Flavored Frosting
1 egg yolk
1/2 teaspoon almond extract
1/2 cup Red Tart Cherry Preserves
1/2 cup sliced almonds

Procedure

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray. Separate biscuits; cut each into quarters. Arrange in single layer in baking dish.
In medium bowl, beat cream cheese with electric mixer on medium speed 15 seconds or until smooth. Add 1/2 cup of the frosting, egg yolk and almond extract; beat until blended. Spoon and spread over biscuits.
In small microwavable bowl, microwave preserves on Medium (50%) 30 to 40 seconds or until softened; stir. Spoon and spread evenly over cream cheese mixture. Sprinkle with almonds.
Bake 25 to 30 minutes or until edges are golden brown. Cool 10 minutes. In small microwavable bowl, microwave remaining 2 tablespoons frosting on Medium (50%) 15 seconds. Drizzle over biscuits.

The Bake-Off is Coming: Brown Sugar Topped Chocolate Swirl Coffee Cake

November 7, 2013 Cakespy

Is it possible to turn refrigerated sugar cookie dough into a cake? Yes indeed, as proven by this clever recipe by Ronald Grasgreen of Houston, Texas. Sugar cookie dough becomes the key ingredient in this decadent morning cake, so that you can have your cake and eat your cookie, too!

Brown Sugar Topped Chocolate Swirl Coffee Cake

Prep Time: 25 Min Total Time: 1 Hr 20 Min Makes: 8 servings

Ingredients

1 roll Pillsbury refrigerated sugar cookie dough
2 eggs
1/2 cup Pillsbury Creamy Supreme Chocolate Fudge Flavored Frosting
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter, cubed

Procedure

Heat oven to 350°F. Spray 10-inch springform pan with No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.
In large bowl, break up cookie dough. Beat in eggs, one at a time, with electric mixer on medium speed until blended. Spread in pan. In small microwavable bowl, microwave frosting on High 10 to 20 seconds or until just melted. Drizzle frosting over batter. Pull tip of knife through batter in wide curves; turn pan and repeat for marbled design. Bake 25 to 35 minutes or until edges are set but center still jiggles slightly.
Meanwhile, in small bowl, mix brown sugar and cinnamon. Cut in butter, using pastry blender or fork, until mixture forms coarse crumbs; sprinkle evenly over cake. Bake 5 to 10 minutes longer or until toothpick inserted in center comes out almost clean. Cool 10 minutes. Remove side of pan. Serve warm or cool.