Pillsbury Bake-Off Countdown: Coconut-Almond Doughnut Pop-ems

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!

Now, a few things stand out about this recipe for Coconut-almond Doughnut Pop-ems, created by Kathy Matulewicz of Clifton, New Jersey.

First? The recipe was created by a fellow Jersey girl. Clifton is a different part of the state than I grew up in, but still, this matters. Second, the recipe is for Coconut-Almond Doughnut Pop-ems. I don't even know what that means, but based on the picture, I want them in my mouth.

Third, they include an ingredient called "imitation butter flavor". What? Have you ever heard of that? 

Fourth, they are easy. As the inventor puts it, "Family favorite doughnuts just got easier! Cut up biscuits; bake up into mini doughnuts, then glaze and sprinkle for the perfect finish." Oh joy! Here's the recipe.

Coconut-Almond Doughnut Pop-ems

Makes 32

• 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
• 3/4 cup hole Almonds
• 2 cups shredded coconut
• 2 cups powdered sugar
• 2 teaspoons Vanilla Extract
• 1/2 teaspoon Pure Almond Extract
• 1/2 teaspoon McCormick® Imitation Butter Flavor
• 3 tablespoons milk

Procedure

1. Heat oven to 350°F. Separate dough into 8 biscuits. Cut each biscuit into 4 wedges. Roll each wedge into a ball. Place 1 inch apart on ungreased cookie sheet.
2. Bake 13 to 17 minutes or until light golden brown. Cool 5 minutes on cooling rack.
3. Meanwhile, in food processor, place almonds. Process 15 to 30 seconds until almonds are ground. Transfer almonds to shallow dish. Place coconut in another shallow dish. In small bowl, combine powdered sugar, vanilla, almond extract, butter flavor and milk; beat with wire whisk until blended and smooth.
4. Line cookie sheet with cooking parchment paper. When cooled, dip half of each pop-em in glaze, allowing excess glaze to drip off before dipping glazed portion into almonds. Place on lined cookie sheet. Freeze 5 minutes to set glaze, if necessary.
5. Dip the uncoated side of each pop-em in glaze, allowing excess glaze to drip off before dipping into coconut. Place on cookie sheet. Let stand 5 minutes for glaze to set. Store tightly covered.

Pillsbury Bake-Off Countdown: Mango-Lemon Drop Sunshine Puffs

Image: Pillsbury Bake-OffCakeSpy 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!

Starting alphabetically, the first entry for something sweet is this delectable-looking one, for Mango-Lemon Drop Sunshine Puffs. As entrant Amber Schofield of Athens, Alabama says, "Bake pockets of sweet and citrusy cream cheese in sweet crescent puffs. What a great morning treat!"

Mango-Lemon Drop Sunshine Puffs

Makes 16 rolls

• 1package (3 oz) cream cheese, softened
• 1/3cup powdered sugar
• 2tablespoons lemon juice
• 1/8teaspoon grated lemon peel
• 1cup flaked coconut
• 1can Pillsbury® Big & Buttery refrigerated crescent dinner rolls
• 2/3cup Hershey’s® premier white baking chips
• 1/3cup Smucker's® Mango Jam or Sweet Orange Marmalade

Procedure

1. Heat oven to 350°F.
2. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in lemon juice on low speed. Stir in lemon peel and coconut until well mixed. Set aside.
3. Unroll crescent dough onto ungreased cookie sheet; separate into 4 rectangles.
4. Firmly press perforations to seal. Cut each rectangle into 8 squares. Place 16 of the squares 2 inches apart on cookie sheet.
5. Spoon heaping teaspoon of cream cheese mixture in center of each square. Top cream cheese mixture with remaining dough squares, placing each of the squares at an angle so points of the square hang over the middles of the sides of the bottom square to look like shape of the sun. Press edges of dough around cream cheese mixture to seal.
6. Bake 9 to 14 minutes or until light golden brown. Cool 5 minutes.
7. Meanwhile, in 1-quart saucepan over low heat, melt white chips and mango jam, stirring constantly, until melted and smooth. Spread glaze over rolls. Serve warm.