CakeSpy Does the Bake-Off, Volume 3

I feel pretty cool being able to say this: I have attended the Pillsbury Bake-Off not one, not two, but a whopping three times. This means I have also accosted--I mean HUGGED!--the Pillsbury Doughboy not once, not twice, but thrice. This time, it happened in Nashville, Tennessee.

I rule!

OK, now that I've gotten the self congratulatory part of the post done, let me give you some important links:

• If you're keen on reading about the other Bake-Offs I've attended, here's Las Vegas and here's Orlando.
• If you want to see all of the sweet recipes from this year's Bake-Off, click the bakeoff tag. 
• If you want to see the four finalists for the million dollar prize, click here.

OK. NOW, I am ready to tell you about the 47th Bake-Off, in Nashville.

Have you ever been to Nashville? I hadn't, but have been hearing over and over how it's the "it" city. Taylor Swift has a mega apartment there (I read it in Life & Style Magazine), lots of cool new restaurants are opening, and everyone has a country music dream. It's really an interesting place to see. 

I arrived a bit early so I could add to my list of places I've done yoga (in case you didn't know, I want to take a yoga class in all 50 states). Here's my current map:

Woot! 

After that, I met up with my friends Megan and Robby. Megan you may know as the kind-of-big-deal baker behind Bake it in a Cake, the blog and the book, Bake it in a Cupcake. We had a wonderful time with a dinner at the restaurant The Wild Cow.

Then, we proceeded to Hot and Cold, a cute cafe that served interesting seasonal drinks. I got a hot chocolate, because I wanted to put something special in it: one of the marshmallows Megan gifted me, from Bang Candy Company.

They drove me by a mini parthenon. When's the last time you drove by a mini parthenon?

And then it was time for bed.

The next day, before the Bake-Off events kicked off, I had an ice long walk with my friend Nicole of Baking Bites. We checked out, among other things, the Johnny Cash Museum, where I found this treasure...

and the Ryman Auditorium, a landmark with rainbow windows:

...and then I saw this, which I immediately photographed just 'cause:

and the Goo Goo Cluster store, where I wanted to buy one of everything but settled for some candy.

Goo Goo Cluster! Ever had one?

After that, we had a lovely coffee at Bongo Coffee, which is famous because several years ago it is the place that discovered the Mother Theresa Cinnamon roll (AKA "Nun Bun"). Apparently it was stolen--which begs the question: who does that?

The Bake-Off media events began with a presentation from GE, wherin they showed us their new Advantium line. They gave away an oven but I didn't win--Jocelyn of Grandbaby Cakes did. That's ok, she's adorable and she deserves it. 

That leads me to what else I wanted to tell you: there were all sorts of celebrities there!

Famous bloggers at the Bake-Off

I felt like a mini celebrity just being near them. They included but were not limited to:

• the aforementioned Jocelyn of Grandbaby Cakes
• the aforementioned Nicole of Baking Bites
• Jenny of Picky Palate
• Amanda of Kevin and Amanda
• Julie of the Little Kitchen
• Ariel of The Kitchn
• Lindsay of Love and Olive Oil
• Maegan of Baker Mama
• Heather of Whipperberry
• Jocelyn of BruCrew
• and one of my favorite recent discoveries, Crazy for Crust (check out the guest recipe from her on this very site)
• BAKERELLA!

It seems like a good time, btw, to remind you of this video Bakerella made of my cuppie character. 

Now you just try and tell me that isn't a star studded lineup. 

After our GE event, we had a fantastic dinner at The Southern. They served something called chocolate whiskey cake there which featured chocolate cake with whiskey, buttercream, and coulis. Oh-my was it good. 

Whew! I'm ready for bed, how about you?

The next day, things started bright and early with the Bake-Off. This is what the show floor looked like before the bakers walked on: 100 individual setups to bake their recipes, all at the same time. 

As usual, the media people stood in a little corral and were allowed to circulate after the bakers had a few minutes to acclimate and get started.

I was delighted to see a few familiar faces from previous Bake-Offs:

• Lauren Katz, creator of the Cherry Vanilla Dutch Pancake
• Joanne Opdahl (pictured with me above), creator of the Chocolate Toffee Peanut Butter Crunch Bars
• Michele Kusma, creator of the Chewy Gingersnaps with White Chocolate Drizzle
• Lise Ode, creator of lemon-blueberry muffins (I call them cupcakes--there's frosting!!)

Bake-Off entrants can be in the competition three times; I was happy to see some familiar faces. I love talking to the people (mostly ladies) on the floor.

I circulated the floor, met someone famous named Carla Hall, who had glasses just as cool as me:

and of course, got to have a tender moment with my boyfriend (I'm not sure if he knows it though), the Doughboy.

After a few hours circulating, the food was delivered to the judges and we had a few hours to kill. How did I kill them? By checking out the Goo Goo Cluster store again with Lindsay and Julie. I got a t-shirt this time. Yay!

I was also excited because I had found a recipe for Goo Goo Cluster pie in the hotel magazine, so I picked up more Goo Goos to try it out. Stay tuned on the blog for that baby!

In the early evening, we met up again and attended an awards ceremony.

Here's where the Bake-Off was different from previous years.

Instead of announcing the million dollar winner, they announced the four finalists. That means that America will do the picking of the winner, which will be announced later this month on The Chew. Who will you vote for?

Find the finalists here.

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After that, the evening wasn't done, because Nicole had found out there was a concert outdoors. So at close to midnight, me, Nicole of Baking Bites, and Ariel of The Kitchn went to see a Beiber-looking dude who sang country songs and made 13 year old girls scream. Hunter Hayes was the name, know it?

Then, it was time for bed. Glorious bed!

I awoke and had one final breakfast and press conference. After that, can you believe I did a painting in my hotel room? It's true.

and finished it, too!

Luckily since I had a few hours to kill before my flight, I met up with Lindsay again, and along with Amanda we visited Christie's Cookies.

We also dropped by Antique Archeology, AKA the "American Pickers" store.

And Bang Candy, where those marshmallows had been from earlier in the post. 

Then, it was time to go home. Here's what the sunset looked like from the plane, on my transfer in Atlanta. 

Whew! The Bake-Off was even more amazing than ever. I can't wait to see who wins!

Stay sweet! Love, CakeSpy

Pillsbury Bake-Off Countdown: Strawberry-Mascarpone-Hazelnut Chocolate Tart

What I love about this tart is...well, more than one thing. I love how it marries health food (strawberries) with dessert food (everything else in the recipe). I love how it looks super fancy but comes together rather quickly. And, I love that it has a cookie dough crust. YUM. Thanks to Pamela Shank of Parkersburg, West Virginia for coming up with this clever and pretty Bake-Off entry!

Strawberry-Mascarpone-Hazelnut Chocolate Tart

• Prep Time: 30 Min
• Total Time: 1 Hr 55 Min
• Makes: 8 servings

Ingredients

• 1 roll Pillsbury refrigerated chocolate chip cookie dough
• 2 (8 oz) containers mascarpone cheese
• 1/2 teaspoon vanilla extract
• 1cup powdered sugar
• 1/2 cup chocolate hazelnut spread
• 3 cups halved large strawberries (about 2 pints)
• 1/4 cup white chocolate candy melts or coating wafers (1 1/2 oz) or 1/4 cup white vanilla baking chips

Procedure

1. Heat oven to 350° F. Press cookie dough evenly in bottom and 1 1/2-inches up side of ungreased 9-inch tart pan with removable bottom. Bake 15 to 25 minutes or until golden brown and edges are set. Cool completely in pan on cooling rack, about 1 hour.
2. Meanwhile, in a large bowl, beat mascarpone cheese, vanilla and powdered sugar with electric mixer on medium speed, 2 minutes or until well blended; set aside.
3. Reserve 2 teaspoons of the hazelnut spread. Spread remaining hazelnut spread evenly in bottom of cooled cookie crust. Spoon and carefully spread mascarpone mixture over hazelnut spread to within 1/4 inch from edge. Arrange strawberries over mascarpone.
4. In small microwavable bowl, microwave reserved hazelnut spread uncovered on High 20 to 30 seconds or until drizzling consistency. Drizzle over strawberries. In another small microwavable bowl, microwave candy melts uncovered on High 30 to 60 seconds, stirring once or until drizzling consistency. Place melted candy melts in small resealable food-storage plastic bag. Cut off small corner of bag. Squeeze bag to drizzle melted candy melts over strawberries. Store in refrigerator.

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.

Pillsbury Bake-Off Countdown: Hummingbird Macaroons

You probably didn't need to be told that Hummingbird cake is simply the bomb. That might be a cheesy thing to say, but it's such a beautiful cake it moves me to corniness.

But did you know that hummingbird macaroons are also exceedingly amazing? If you didn't, it's time to give this recipe from Melanie Eichman of San Antonio, Texas a try. It yields soft cookies that are bound to make you hum with joy.

Hummingbird Macaroons

• Prep Time: 20 Min
• Total Time: 1 Hr 15 Min
• Makes: 30 cookies

Ingredients

• 1 roll Pillsbury refrigerated sugar cookie dough
• 1/4 cup mashed very ripe banana (1 small)
• 2 cups flaked coconut
• 1/2 cup finely chopped dried pineapple
• 1/2 cup chopped pecans
• 1/2 teaspoon Watkins™ Ground Saigon Cinnamon
• 1/2 teaspoon Watkins™ Original Double Strength Vanilla Extract

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line cookie sheets with Reynolds® Parchment Paper.
2. In large bowl, break up cookie dough. Add remaining ingredients; beat with electric mixer on medium-low speed 1 to 2 minutes or until well blended. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
3. Bake 11 to 16 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Store covered.

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.

Pillsbury Bake-Off Countdown: Creamy Cashew Turtle Pie

Things that I love definitely include pie crust, chocolate, cashew butter, cashews, salt, cream cheese, and caramel. Guess what? This pie has them ALL. Thank you to Tina Repak-Mirilovich of Johnstown, Pennsylvania for coming up with such a gem of a recipe. Good luck at the Bake-Off!

Creamy Cashew Turtle Pie

• Prep Time: 25 Min
• Total Time: 1 Hr 50 Min
• Makes: 8 servings

Ingredients

• 1 Pillsbury Refrigerated Pie Crust, softened as directed on box
• 3/4 cup milk chocolate chips
• 1 1/3 cups cashew butter
• 1 cup chopped salted cashews
• 1 package (8 oz) cream cheese, softened
• 2/3 cup caramel topping
• 1 container (8 oz) frozen whipped topping, thawed

Procedure

1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 20 minutes.
2. In small microwavable bowl, microwave 1/2 cup of the chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips can be stirred smooth. Add 1/3 cup of the cashew butter; mix well. Spread chocolate mixture over bottom of cooled pie crust. Sprinkle 3/4 cup of the cashews over chocolate mixture. In large bowl, beat cream cheese, remaining 1 cup cashew butter and the caramel topping with electric mixer on medium speed 1 to 2 minutes or until blended. Gently stir in whipped topping until well blended. Spoon and spread cream cheese mixture over cashews. Refrigerate 1 hour.
3. In small microwavable bowl, microwave remaining 1/4 cup chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips can be stirred smooth. Place chocolate in small resealable food-storage plastic bag. Cut off small corner of bag; squeeze bag to drizzle chocolate over pie. Sprinkle with remaining 1/4 cup cashews. Refrigerate at least 30 minutes before serving. Store loosely covered in refrigerator.

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.

Pillsbury Bake-Off Countdown: Tropical Honey Butter Breakfast Rolls

When it gets cool outside, I begin to crave foods that make me think of warmer climates. So these rolls are just perfect for me: kissed with coconut and pineapple, they make me feel like I'm back in Bali for a moment. Now that's sweet! This recipe is via Rhodora Keegan of Virginia Beach, Virginia.

Tropical Honey Butter Breakfast Rolls

• Prep Time: 25 Min
• Total Time: 55 Min
• Makes: 8 rolls

Ingredients

• 2 cups coconut (6 oz)
• 1/2 cup well-drained crushed pineapple, patted dry with paper towel (from 8-oz can)
• 1/3 cup packed dark brown sugar
• 1/2 teaspoon Watkins™ Coconut Extract
• 1 can Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits (8 biscuits)

Procedure

1. Heat oven to 350°F. Place 2-inch square of Reynolds® Parchment Paper in bottom of each of 8 jumbo muffin cups or 6-oz custard cups. Spray each cup with Crisco® Original No-Stick Cooking Spray.
2. In medium bowl, mix coconut, pineapple, brown sugar and coconut extract until well blended. In small bowl, place 3 tablespoons coconut mixture; set aside.
3. Separate dough into 8 biscuits. Press each biscuit to form 5-inch round. Spoon about 3 tablespoons coconut mixture onto center of each biscuit round. Fold biscuit in half over filling, stretching gently if necessary. Press edges firmly to seal; shape into ball. Place 1 ball in each muffin cup, seam side down. Spoon about 1 teaspoon reserved coconut mixture onto center of each biscuit; press lightly.
4. Bake 18 to 22 minutes or until deep golden brown. Immediately loosen with tip of knife; gently remove from pan. Cool 5 minutes. Serve warm.

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.

Pillsbury Bake-Off Countdown: Strawberry-Cinnamon Roll Belgian Waffles

Breakfast is served. And is it ever beautiful: these "waffles" are made using cinnamon rolls! How's that for a decadent delight? Dressed up with strawberries and whipped cream, they're the perfect cold-weather breakfast to carb-o-load for a race you're never gonna run. This one comes from Kelly Humphreys of Vancouver, Washington. Good luck at the Bake-Off!

Strawberry-Cinnamon Roll Belgian Waffles

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

Ingredients

• 3/4 cup plus 2 tablespoons sugar
• 2 tablespoons cornstarch
• 3 cups fresh or frozen (thawed and drained) strawberries, coarsely chopped
• 1 cup heavy whipping cream
• 1/2 teaspoon orange extract
• 1 can Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls)
• 3 tablespoons butter, melted

Procedure

1. Place large bowl and beaters in freezer or refrigerator to chill.
2. In 2-quart saucepan, mix 3/4 cup of the sugar and the cornstarch. Stir in strawberries and 1/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils (mixture will become translucent during cooking). Boil and stir 2 minutes. Pour strawberry sauce into heatproof bowl; set aside.
3. Heat Belgian waffle maker. (Waffle maker without a nonstick coating may need to be sprayed with Crisco® Original No-Stick Cooking Spray before cinnamon roll is added.)
4. Meanwhile, in chilled bowl, beat whipping cream, remaining 2 tablespoons sugar and 1/4 teaspoon of the orange extract with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until stiff peaks form. Do not overbeat, or mixture will curdle. Refrigerate.
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 deep golden brown. Repeat with remaining rolls.
6. Meanwhile, in small microwavable bowl, microwave reserved icing uncovered on High 10 seconds; stir in melted butter, remaining 1/4 teaspoon orange extract and 1/8 teaspoon salt.
7. To serve, place each waffle on serving plate; drizzle with icing. Top with strawberry sauce and whipped cream.

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.

Pillsbury Bake-Off Countdown: Chocolate Hazelnut-Toffee Bread Pudding with Candied Bacon

The big question today is: does Chocolate Hazelnut-Toffee Bread Pudding with Candied Bacon exist, or was that just a dream?

The answer is yes...or no, it wasn't just a dream. This decadent dessert was dreamed up by Lynne Laino of Downingtown, Pennsylvania and is perfect for brunch because of the bacon, or all day long because it's delicious.

Chocolate Hazelnut-Toffee Bread Pudding with Candied Bacon

• Prep Time: 30 Min
• Total Time: 2 Hr 20 Min
• Makes: 12 servings

Ingredients

• 8 slices bacon
• 1 cup toffee bits (8 oz)
• 2 cans Pillsbury™ refrigerated cinnamon rolls with cream cheese icing (8 ct)
• 3 cups heavy whipping cream
• 1 cup packed brown sugar
• 1 jar (13 oz) Jif® Chocolate Flavored Hazelnut Spread
• 6 eggs

Procedure

1. Heat oven to 375°F. Line 15x10-inch pan with sides with Reynolds Wrap® Aluminum Foil. Place wire rack on foil; spray with Crisco® Original No-Stick Cooking Spray. Arrange bacon in single layer on rack; sprinkle 1 tablespoon toffee bits over each slice.
2. Bake 20 to 25 minutes or until bacon is cooked through and toffee bits are slightly melted. Cool on rack 10 minutes; remove to paper towel-lined plate. Cool completely, about 10 minutes.
3. Meanwhile, bake cinnamon rolls as directed on can; reserve icing. Cool 5 minutes.
4. Meanwhile, in 2-quart saucepan, heat 2 cups of the whipping cream, the brown sugar and hazelnut spread over medium heat 3 to 5 minutes, stirring constantly, until sugar is dissolved and spread is melted. Remove from heat; cool 10 minutes.
5. In large bowl, mix eggs and 1/2 teaspoon salt with whisk. Slowly add cooled cream mixture, beating with whisk until smooth and well blended.
6. Place 1/4 cup of the toffee bits in small bowl; set aside. Cut each roll into 16 pieces. Add pieces to egg mixture; gently toss to coat, lightly pressing pieces down to absorb some of the liquid. Stir remaining toffee bits into egg mixture until blended.
7. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread mixture evenly into baking dish, pressing down slightly. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 20 minutes.
8. Meanwhile, chop bacon into small pieces; sprinkle evenly over bread pudding.
9. In large bowl, beat remaining 1 cup whipping cream with electric mixer on high speed 2 to 3 minutes or until soft peaks form. Add reserved icing; beat just until blended.
10. Serve whipped topping with warm bread pudding; sprinkle with reserved toffee bits. Store covered in refrigerator.

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.

Pillsbury Bake-Off Countdown: Chocolate Hazelnut Truffle Tarts

Don't these little treats look darling? They taste just as good, since they're made with the following: chocolate chip cookie dough, chocolate hazelnut spread, sweetened condensed milk, and hazelnuts. The cherry on top is what kills me, though! Recipe via Doris Rizza of Scottdale, Pennsylvania.

Chocolate Hazelnut Truffle Tarts

• Prep Time: 30 Min
• Total Time: 1 Hr 30 Min
• Makes: 24 tarts

Ingredients

• 1 roll Pillsbury™ refrigerated chocolate chip cookie dough
• 3/4 cup Jif® Chocolate Flavored Hazelnut Spread
• 1/2 cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
• 1/4 cup chopped hazelnuts (filberts)
• 12 maraschino cherries, halved, well drained

Procedure

1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Butter Flavor or Original No-Stick Cooking Spray.
2. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each muffin cup. Bake 8 to 16 minutes or until light golden brown. Do not over bake.
3. Meanwhile, in medium bowl, mix hazelnut spread, condensed milk and hazelnuts until well blended. Shape into 24 (1-inch) balls.
4. Remove cookie cups from oven; cool 1 minute. Place 1 hazelnut ball in each cookie cup; press lightly. Top each with 1 maraschino cherry half. Cool completely in pan 30 minutes. Loosen with tip of knife; gently remove from pan. Store covered.

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.

Pillsbury Bake-Off Countdown: Chocolate-Peanut Butter-Filled Pretzels

It's pretty safe to say I am obsessed with this recipe.

It includes all of the major food groups: carbs, chocolate, salt, and peanut butter. What's missing? Cream? Nope, they have that too. They have everything, delivered in twisty-turny-yoga-pose-pretzel form.

It's super sweet too that the recipe comes from Elizabeth Bennett of Seattle, Washington--my former hometown!

Chocolate-Peanut Butter-Filled Pretzels

• Prep Time: 25 Min
• Total Time: 45 Min
• Makes: 6 pretzels

Ingredients

• 3/4cup powdered sugar
• 1/2 cup creamy peanut butter
• 3 tablespoons unsweetened baking cocoa
• 3 tablespoons heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 can Pillsbury refrigerated original breadsticks (12 breadsticks)
• 1egg yolk

Procedure

1. Heat oven to 375°F. Line large cookie sheet with parchment paper.
2. In medium bowl, mix powdered sugar, peanut butter, cocoa, whipping cream and vanilla until well blended. Unroll dough on work surface; separate into 12 breadsticks. Pinch ends of 2 breadsticks together; repeat with remaining dough to make 6 long breadsticks. Press each breadstick to form 12x2-inch strip.
3. Divide chocolate mixture into 12 equal portions, about 1 rounded tablespoon each. Roll each portion into 6-inch long rope. Place 2 ropes down center of each breadstick strip. Fold dough lengthwise over chocolate ropes; press edges firmly to seal. Stretch each breadstick slightly. Shape rope into U-shape; cross ends, and place over bottom of U to form pretzel shape. Place seam side down on cookie sheet. Repeat with remaining chocolate ropes and breadstick strips.
4. In small bowl, mix egg yolk and 1 teaspoon water with fork. Lightly brush egg mixture over pretzels; sprinkle each with a pinch of kosher salt.
5. Bake 13 to 18 minutes or until golden brown. Serve warm.

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.

Pillsbury Bake-Off Countdown: Chocolate-Almond Butter Turtles

Seriously. Don't these sweet little things look like sweet morsels of pure magic?

Credit for these sweet little treats goes to Christine Southard of Noble, Oklahoma, who will be attending the Bake-Off next week!

Chocolate-Almond Butter Turtles

• Prep Time: 30 Min
• Total Time: 1 Hr 10 Min
• Makes: 24 cookies

Ingredients

• 1 roll Pillsbury refrigerated sugar cookie dough
• 2/3 cup crunchy almond butter
• 1/2 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips (6 oz)
• 24 caramels, unwrapped
• 24 milk or dark chocolate-covered almonds

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
2. In large bowl, break up cookie dough. Add almond butter and vanilla. Mix with wooden spoon, or knead with hands until well blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Bake 13 to 18 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
3. In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds, stirring once, until chips can be stirred smooth. Spoon and spread 1 teaspoon chocolate on each cookie.
4. In another small microwavable bowl, microwave caramels and 1 1/2 teaspoons water uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels can be stirred smooth. Spoon about 1 teaspoon caramel in center of each cookie; top with almond. Store covered.

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.

Pillsbury Bake-Off Countdown: Golden Fruit Brioche Rolls

I love making people think I'm all fancy in the kitchen when really, I've just lazed around all day and baked something awesome in just 15 minutes. This clever recipe by Christine Wilson of Sellersville, Pennsylvania only takes 15 minutes to make, 45 minutes total (much of that is inactive, though). That means even if you've been watching Mad Men all night and just woke up, you could still get these together in time for brunch. WOO!

Golden Fruit Brioche Rolls

• Prep Time: 15 Min
• Total Time: 45 Min
• Makes: 12 rolls

Ingredients

• 1/3 cup dried apricots, coarsely chopped
• 2 tablespoons golden raisins
• 1 can Pillsbury refrigerated crusty French loaf
• 1 egg, beaten
• 1/4 cup whipped butter, softened
• 1 tablespoon honey
• 1/4 teaspoon orange extract

Procedure

1. Heat oven to 350°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.
2. In medium bowl, pour 1 cup boiling water over apricots and raisins. Let stand 5 minutes; drain.
3. Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Remove dough from can; cut 2-inch piece from one end; set aside. Cut remaining dough into 12 (3/4-inch thick) slices; press each slice to form 2 1/2–inch round. Spoon rounded teaspoonful of apricot mixture onto center of each round. Bring dough up around filling to cover completely; pinch edges together to seal; shape into ball. Place 1 ball seam side down in each muffin cup.
4. Cut reserved 2-inch piece of dough into 3 (about 3/4-inch) slices. Cut each slice into quarters; roll into balls. Place 1 ball on top of dough in each muffin cup; press in lightly. Brush with beaten egg. Bake 20 to 24 minutes or until golden brown. Cool 5 minutes.
5. Meanwhile, in small bowl, mix butter, honey and orange extract until well blended. Serve warm brioche with orange honey butter.

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.

Pillsbury Bake-Off Countdown: Chewy Gingersnaps with White Chocolate Drizzle

Who says that ginger cookies have to be snappy? These ones are soft, and in the best way possible. It makes them all the better to cuddle up with on a cold night with a cup of cocoa!

This yummy recipe is courtesy of Michele Kusma of Columbus, Ohio. Good luck at the Bake-Off!

Chewy Gingersnaps with White Chocolate Drizzle 

• Prep Time: 20 Min
• Total Time: 1 Hr 45 Min
• Makes: 30 cookies

Ingredients

• 1 container Pillsbury Gluten Free refrigerated pie and pastry dough
• 1 cup sugar
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 cup molasses
• 1 cup white vanilla baking chips

Procedure

1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften.
2. In large bowl, break up dough. Add remaining ingredients except baking chips. Mix with electric mixer on medium-low speed about 2 minutes or until well blended.
3. Shape dough into 30 (1 1/2-inch) balls. Place 3 inches apart on ungreased cookie sheets (dark cookie sheets not recommended); flatten with fingers into 2-inch rounds.
4. Bake 10 to 14 minutes or until edges are set. Cool 4 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
5. Meanwhile, in small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds, stirring once, until chips can be stirred smooth.
6. Place in small resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle melted baking chips over cooled cookies. Store covered.

About this post: 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.

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.

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.

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.

Pillsbury Bake-Off Countdown: Peanutty Pie Crust Clusters

Peanutty Pie Crust Clusters.Try saying that five times fast. Better yet, bake up a batch and enjoy the delicious benefits of having your mouth too full to say the name! This tasty recipe comes from Beth Royals of Richmond, Virginia. Good luck at the Bake-Off!

Peanutty Pie Crust Clusters

• Prep Time: 30 Min
• Total Time: 45 Min
• Makes: 30 clusters

Ingredients

• 1 Pillsbury refrigerated pie crust, softened as directed on box
• 1 bag (12 oz) white vanilla baking chips (2 cups)
• 1 tablespoon baking Sticks Butter Flavor All-Vegetable Shortening
• 1 tablespoon creamy peanut butter
• 1 cup salted cocktail peanuts
• 2/3 cup toffee bits

Procedure

1. Heat oven to 450°F. Line 2 cookie sheets with Reynolds® Cut-Rite® Wax Paper.
2. Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.
3. In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping tablespoonfuls onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate about 15 minutes or until set. Store covered.

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.

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.

Pillsbury Bake-Off Countdown: Macaroon-Cinnamon Roll Braid

How do you make cinnamon rolls even better?

No, that's not a trick question. And Barbara Lento of Houston, Pennsylvania, has the answer: by macaroon-ifying it. Yes indeed: this cinnamon roll braid is infused with coconut and coconut extract to make a gooey and delightful AM treat. 

Macaroon-Cinnamon Roll Braid

• Prep Time: 20 Min
• Total Time: 1 Hr 5 Min
• Makes: 10 servings

Ingredients

• 1 package (8 oz) cream cheese, softened
• 2/3 cup coconut
• 1/4 cup sugar 1 teaspoon coconut extract
• 1 egg yolk
• 1 can Pillsbury Grands! refrigerated cinnamon rolls with cream cheese icing (5 rolls)
• 3 tablespoons sliced almonds

Procedure

1. Heat oven to 350°F. Line large cookie sheet with Reynolds® Parchment Paper. In medium bowl, beat cream cheese, coconut, sugar, coconut extract and egg yolk with electric mixer on medium speed about 30 seconds or until well blended.
2. Separate dough into 5 rolls; reserve icing. Unroll each roll into a 20-inch strip, stretching if necessary; cut each strip in half. Place strips cinnamon side up, with sides touching, on cookie sheet to form 10-inch square.
3. Spoon cream cheese mixture crosswise down center of square in 3-inch wide strip. Fold ends of cinnamon roll strips over filling, pulling gently to overlap slightly in center; press gently. Sprinkle with almonds.
4. Bake 25 to 35 minutes or until top is deep golden brown. Cool on cookie sheet 10 minutes. Meanwhile, in small microwavable bowl; microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm braid. Serve warm or cool.

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.

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.