Home Home Home Home Home Home Home
CakeSpy

Featured:

 

How a rainbow cake is really made
Unicorn Love: the Eating Disorder Recovery Blog

 

 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!

 

Archives
Gallery

Fantastic appliance for cake making on DHgate.com

everyrecipe.co.nz

Craftsy Writer

Entries in bakeoff (82)

Sunday
Oct192014

Pillsbury Bake-Off Countdown: Chai-Glazed Cinnamon Waffles

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

I'm super excited about this entry from Mimi Chang from Middletown, New Jersey. First and foremost, because who doesn't like waffles? I even have a waffle wallet--not kidding.

Second, Mimi is from my neck of the woods in New Jersey! Good luck at the Bake-Off!

Chai-Glazed Cinnamon Waffles

  • Prep Time: 30 Min
  • Total Time: 30 Min
  • Makes: 5 waffles

Ingredients

  • 1/3 cup finely chopped walnuts
  • 1/2 teaspoon butter extract
  • 2 bananas, sliced
  • 1/3 cup heavy whipping cream
  • 2 tea bags chai tea
  • 1 can Pillsbury Grands! refrigerated cinnamon rolls with icing (5 rolls)
  • 1 cup powdered sugar

Procedure

  1. Heat oven to 350°F. Line cookie sheet with parchment paper. In small bowl; mix walnuts, 1/4 teaspoon of the butter extract and 1/4 teaspoon sea salt. Spread in ungreased 15x10x1-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Set aside.
  2. Meanwhile, in medium bowl, toss banana slices and remaining 1/4 teaspoon butter extract. Place in single layer on cookie sheet. Bake about 20 minutes or until softened.
  3. Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High 40 to 50 seconds or until steaming. Add tea bags to whipping cream. Let steep 5 minutes. Squeeze tea bags into cream; discard tea bags.
  4. Meanwhile, heat waffle maker. (Waffle makers without a nonstick coating may need to be sprayed with nonstick spray before cinnamon roll is added.)
  5. Separate dough into 5 rolls; reserve icing. Place 1 roll in center of each waffle section. Close lid of waffle maker. Bake 2 to 3 minutes or until golden brown. Repeat with remaining rolls.
  6. Meanwhile, in medium bowl, mix chai whipping cream, powdered sugar, reserved icing and 2 tablespoons water until smooth. To serve, top waffles with bananas and walnut mixture. Drizzle with chai icing.
Saturday
Oct182014

Pillsbury Bake-Off Countdown: Chocolate-in-the-Middle Biscotti

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Marcia Jacobovitz of Cedar Grove, New Jersey knows what most biscotti is missing: chocolate filling! I think this is a perfect way to keep naturally dry biscotti interesting and a little moist, don't you?

Good luck at the Bake-Off!

Chocolate-in-the-middle Biscotti

  • Prep Time: 25 Min
  • Total Time: 1 Hr 25 Min
  • Makes: 15 biscotti

Ingredients

  • 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup Jif Creamy Peanut Butter
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup powdered sugar

Procedure

  1. Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line large cookie sheet with parchment paper. Measure 1/3 cup cookie dough; set aside.
  2. In small microwavable bowl, microwave chocolate chips uncovered on High 40 to 50 seconds, stirring once, until chips can be stirred smooth; set aside.
  3. In large bowl, break up remaining cookie dough. Add peanut butter. Beat with electric mixer on medium speed 30 to 60 seconds or until well blended. On cookie sheet, shape dough into 14x2-inch rectangle. Make a 1 inch wide by 1/2 inch deep indentation lengthwise down center of rectangle.
  4. In same large bowl, beat reserved 1/3 cup cookie dough, the cinnamon and melted chocolate chips on medium speed 30 to 60 seconds or until well blended, adding water 1/4 teaspoon at a time, if necessary, to create a dough. Roll dough into 14-inch long rope. Place rope in indentation down center of cookie dough rectangle. Bring sides of dough up around chocolate rope; pinch edges to seal. Place diagonally, seam side down, on cookie sheet. Flatten to 3 inches wide.
  5. Bake 20 to 24 minutes or until golden brown and center is firm to the touch. Slide parchment and biscotti rectangle from cookie sheet to cooling rack. Cool 15 minutes; remove from parchment, and place on cutting board. Line cookie sheet with parchment paper. Using sharp knife, cut rectangle into 1-inch diagonal slices. Place on cookie sheet 1 inch apart.
  6. Bake 10 to 13 minutes or until deep golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  7. Meanwhile, in small bowl, mix powdered sugar and 2 to 3 teaspoons water until thin enough to drizzle. Place in resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle icing over cooled biscotti. Store covered.
Saturday
Oct182014

Pillsbury Bake-Off Countdown: Banana-Chocolate Chip Streusel Muffins

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

These are the type of muffins that make me happy: the kind that include chocolate chip cookie dough. You heard me. This recipe by Kim Van Dunk of Caldwell, New Jersey is a Bake-Off finalist I can really appreciate!

Click to read more ...

Saturday
Oct182014

Pillsbury Bake-Off Countdown: Ginger-Macadamia Breakfast Rolls


 You know what's great? Biting into a morning breakfast roll and finding a sweet, creamy filling. Yes, yes, yes!

This sweet treat is courtesy of Linda Sellner of Hooksett, New Hampshire. Good luck at the Bake-Off!

Ginger-Macadamia Breakfast Rolls

  • Prep Time: 15 Min
  • Total Time: 45 Min
  • Makes: 8 rolls

Ingredients

  • 1/2 cup chopped macadamia nuts
  • 1/4 cup packed brown sugar
  • 1 tablespoon plus 1 1/2 teaspoons grated gingerroot
  • 1/2 teaspoon vanilla extract
  • 3 oz cream cheese, softened (from 8-oz package)
  • 1 can Pillsbury refrigerated reduced fat crescent dinner rolls or crescent dinner rolls (8 rolls)

Procedure

  1. Heat oven to 350°F. In medium bowl, mix macadamia nuts, brown sugar, gingerroot and vanilla until blended.
  2. In small bowl, place 4 teaspoons of the macadamia nut mixture; set aside. Add cream cheese to remaining macadamia nut mixture; mix until well blended.
  3. Separate dough into 8 triangles. Spoon about 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Roll up, starting at shortest side and rolling to opposite point. Place point side down, about 2 inches apart, on ungreased cookie sheet; tuck ends under. Sprinkle 1/2 teaspoon reserved macadamia nut mixture evenly over top of each crescent.
  4. Bake 14 to 17 minutes or until golden brown. Remove to cooling rack. Cool 10 minutes. Serve warm.

CakeSpy Note: The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. Follow them by clicking the bakeoff tag below to see the recipes posted so far.

Saturday
Oct182014

Pillsbury Bake-Off Countdown: Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches


Look at this: a sweet treat that is also officially dude food!

Darryl Pozzanghera of Rochester, New York came up with this clever recipe, which includes cookies sandwiched with an easy ice cream-esque dairy filling. It's noted in the headnote that "Gluten-free frosty treats are ready and waiting. A sweet stash in your freezer creates instant smiles and cool satisfaction." I'm definitely ready!

Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches

  • Prep Time: 30 Min
  • Total Time: 2 Hr 20 Min
  • Makes: 8 sandwiches

Ingredients

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup plus 2 tablespoons Sweetened Condensed Milk (from 14-oz can)
  • 1/2 teaspoon double strength vanilla extract (Watkins)
  • 1 cup crushed gluten-free chocolate-covered crispy peanut-buttery candy, about 2 bars (2.1 oz each)
  • 1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
  • 1/4 cup Creamy Peanut Butter

Procedure

  1. Heat oven to 350°F. Line cookie sheet with Reynolds® Parchment Paper; place in freezer. Place large bowl in freezer.
  2. Cut 8 (12x5-inch) strips aluminum Foil. Fold each piece lengthwise in half; fold lengthwise in half again to make 12x1 1/4-inch strip. Slide 1 end of each strip into fold on opposite end to make 3-inch ring.
  3. Remove bowl from freezer; add whipping cream, condensed milk and vanilla. Beat with electric mixer on high speed about 6 minutes or until light and fluffy. Add 1/2 cup of the crushed candy; gently stir until combined.
  4. Remove parchment-lined cookie sheet from freezer. Arrange foil rings 2 inches apart on cookie sheet. Spoon about 1/2 cup candy cream mixture into each ring; spread evenly. Cover with plastic wrap; freeze about 1 hour or until firm.
  5. Meanwhile, place remaining crushed candy in shallow bowl; set aside.
  6. In medium bowl, break up cookie dough. Add peanut butter; mix with wooden spoon or knead with hands until well blended. Shape dough into 16 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet; flatten to 2 1/4 inch round with bottom of drinking glass. Bake 8 to 11 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  7. Remove cookie sheet from freezer. Remove foil ring from each frozen candy cream round. For each sandwich, place 1 candy cream round onto bottom of 1 cookie. Top with second cookie, bottom side down; press together slightly. Gently roll edge of each sandwich in remaining crushed candy. Wrap each sandwich in plastic wrap. Freeze about 1 hour or until firm. Store in freezer.

About this post: Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off events, and follow the recipes posted so far by clicking the bakeoff tag below.

Friday
Oct172014

Pillsbury Bake-Off Countdown: Lemon-Poppy Seed Pull-Apart Bread

CakeSpy Note: The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far.

I'm sorry, but there's a town called Mound, Minnesota? If I ever went there I'd only eat Mounds candy bars, I can promise you that.

Luckily, Cathy Wiechert of Mound, Minnesota has moved beyond the candy bar to this tasty lemon-poppyseed pull-apart bread, which is her entry in this year's Bake-Off. Good luck, Cathy!

Lemon-Poppy Seed Pull-Apart Bread

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

Ingredients

  • 2/3 cup granulated sugar
  • 1 tablespoon poppyseeds
  • 1 large lemon (1 tablespoon grated peel and 1 to 2 tablespoons juice)
  • 3 tablespoons plus 1 1/2 teaspoons butter, softened
  • 1 can Pillsbury Grands! Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
  • 1 tablespoon cream cheese, softened
  • 1/2 cup powdered sugar

Procedure

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray 9x5-inch loaf pan with non-stick cooking spray. Line pan with parchment paper, allowing paper to hang 2 inches over long sides of pan.
  2. In small bowl, mix granulated sugar, poppy seed and lemon peel. In small microwavable bowl, microwave 3 tablespoons butter uncovered on High 20 to 25 seconds or until melted. Separate dough into 8 biscuits.
  3. Separate each biscuit into 2 layers. Brush both sides of each biscuit layer with melted butter, then dip into poppy seed mixture. Starting at one short end of pan, place biscuit layers on their edges, just touching each other, until pan is loosely filled. Sprinkle any remaining poppy seed mixture between biscuits.
  4. Bake 30 to 45 minutes or until golden brown. To prevent excess browning, loosely cover with foil, if necessary. Cool 10 minutes; remove from pan to cooling rack, using parchment paper as handles. Cool 10 minutes.
  5. Meanwhile, in small bowl, beat remaining 1 1/2 teaspoons butter, the cream cheese, powdered sugar and lemon juice with electric mixer on medium speed until smooth and drizzling consistency. Drizzle glaze over pull-apart bread. Serve warm.
Thursday
Oct162014

Pillsbury Bake-Off Countdown: Cinnamon Crunch Cookies

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below. Hooray! A Bake-Off entry from my home state of New Jersey! Donna Scarano of East Hanover, New Jersey, has come up with a recipe which amazes me with its inclusion of a clever ingredient: crushed cheerios!

Click to read more ...

Tuesday
Oct142014

Pillsbury Bake-Off Countdown: Creamy Peanut Butter-Filled Chocolate Cupcakes

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

 What is better than peanut butter and chocolate? Cupcakes jammed with the killer combo, of course! This recipe takes a good thing and makes it even better with the addition of cake (which is cleverly made with gluten-free cookie dough!). Thanks to Klaren Gerhart of Bloomfield Hills, Michigan, for coming up with this clever and tasty recipe.

Creamy Peanut Butter-Filled Chocolate Cupcakes

  • Prep Time: 20 Min
  • Total Time: 1 Hr 45 Min
  • Makes: 12 cupcakes

Ingredients

  • 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
  • 1/4 cup unsweetened baking cocoa
  • 2 tablespoons white vinegar
  • 1 teaspoon Watkins Original Double Strength Vanilla Extract
  • 3/4 cup creamy peanut butter
  • 1/3 cup granulated or powder sugar
  • 1/2 cup miniature semisweet chocolate chips

Procedure

  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 12 regular-size muffin cups with baking cups.
  2. In large bowl, break up cookie dough. Add cocoa, vinegar, vanilla and 1/2 cup water. Beat with electric mixer on low speed 2 minutes or until well blended. Spoon about 1/4 cup batter into each muffin cup, filling about 2/3 full.
  3. In a small bowl, beat peanut butter and sugar with electric mixer on medium speed, scraping bowl occasionally, 2 minutes or until well blended; stir in chocolate chips. Spoon or pipe 1 rounded tablespoonful peanut butter mixture in center of each muffin cup.
  4. Bake 23 to 26 minutes or until toothpick inserted in cake around edges comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 20 minutes. Store in covered container.

 

Tuesday
Oct142014

Pillsbury Bake-Off Countdown: Glazed Hawaiian Braid

Hawaiian bread

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

Is it cold where you are right now? It suddenly and relentlessly got cold here, so I am dreaming of the tropics. Cindy Nerat of Menominee, Michigan must have heard me, because she came up with this dreamy glazed Hawaiian bread as her entry to the Pillsbury Bake-Off. Sounds like a getaway breakfast is in order!

Glazed Hawaiian Bread

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

Ingredients

  • 3/4 cup coconut, toasted
  • 1/2 cup macadamia nuts, chopped
  • 1/2 cup mascarpone cheese (4 oz)
  • 1 cup powdered sugar
  • 2 teaspoons orange extract
  • 1 can (8 oz) crushed pineapple, drained, juice reserved
  • 1 can Pillsbury refrigerated crusty French loaf

Procedure

  1. Heat oven to 350°F. Line large cookie sheet with parchment paper.
  2. In small bowl, mix 1/4 cup of the coconut and 2 tablespoons of the macadamia nuts; set aside. In medium bowl, mix mascarpone cheese, 1/2 cup of the powdered sugar and the orange extract until well blended. Stir in pineapple, remaining 1/2 cup coconut and remaining macadamia nuts.
  3. Carefully unroll dough on work surface; press to form 12x10-inch rectangle. Fold dough rectangle into thirds; transfer to cookie sheet. Unfold dough rectangle. Spread mascarpone mixture down center of dough in 4-inch-wide strip to within 1/2 inch of short ends. Using kitchen scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side, stretching dough as needed.
  4. Bake 22 to 32 minutes or until tops of strips are golden brown. Cool about 10 minutes.
  5. Meanwhile, in small bowl, mix remaining 1/2 cup powdered sugar and 4 to 5 teaspoons of the reserved pineapple juice until smooth and thin enough to drizzle. Drizzle glaze over braid; sprinkle with reserved coconut mixture. Serve warm.
Saturday
Oct112014

Pillsbury Bake-Off Countdown: Toffee and Almond Fudge Cookie Cups

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

Forget coffee: these cups are filled with toffee! And fudge and almond, all nestled in sugar cookie cups. This fantastical recipe was dreamed up by Amy Andrews of Macomb, Michigan. Her cup runneth over with luck: this recipe is a finalist at the Bake-Off this year! 

Good luck!

Toffee and Almond Fudge Cookie Cups

  • Prep Time: 25 Min
  • Total Time: 1 Hr 15 Min
  • Makes: 48 cookie cups

Ingredients

  • 2 packages Pillsbury Ready to Bake  refrigerated sugar cookies
  • 1/4 cup milk chocolate toffee bits (from 8-oz bag)
  • 1 can (14 oz) sweetened condensed milk
  • 1/3 cup creamy Almond Butter
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sliced almonds, finely chopped
  • 1 can (6.5 oz) whipped cream topping (in aerosol can)

Procedure

  1. Heat oven to 375°F. Spray 48 nonstick mini muffin cups with non-stick cooking spray.
  2. Place 1 cookie dough round in each muffin cup. Sprinkle 2 tablespoons of the toffee bits evenly over cookie dough rounds. Bake 13 to 18 minutes or until light golden brown. Cool in pan 15 minutes. Loosen with tip of knife; carefully remove from pan to cooling rack. Cool completely, about 15 minutes.
  3. Meanwhile, in 1-quart heavy saucepan, heat sweetened condensed milk and almond butter over medium heat 5 to 6 minutes, stirring constantly, until mixture begins to bubble. Remove from heat; stir in vanilla. Cool 2 minutes. Spoon 1 heaping teaspoon condensed milk mixture into each cookie cup.
  4. In small bowl, mix remaining 2 tablespoons toffee bits and the almonds. To serve, top each cup with about 1 tablespoon whipped cream topping and about 1/4 teaspoon almond mixture.
© Cakespy, all rights reserved. Powered by Squarespace.