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 (100)

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: Peanutty Pie Crust Clusters

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.

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.

Saturday
Oct182014

Pillsbury Bake-Off Countdown: Macaroon-Cinnamon Roll Braid

Macaroon braid- pillsbury bake-off

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.

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.
Friday
Oct172014

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

Chocolate Chip-Banana Nut Muffins

Much ado about muffin! These ones have a sweet secret: they're made with cookie dough! This tasty AM treat comes from Mindy Beaumont of Crozet, Virginia. Good luck at the Bake-Off!

Chocolate Chip-Banana Nut Muffins

  • Prep Time: 20 Min
  • Total Time: 1 Hr
  • Makes: 12 muffins

Ingredients

  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
  • 2 ripe medium bananas, chopped (1 1/2 cups)
  • 1 teaspoon baking powder
  • 1 1/2 cups chopped walnuts
  • 1 tablespoon coarse white sparkling sugar

Procedure

  1. Heat oven to 375°F. Spray 12 regular-size muffin cups with nonstick cooking spray, or place a liner in each muffin cup.
  2. In large bowl, beat eggs and vanilla with electric mixer on medium speed about 30 seconds or until frothy and light yellow. Break up cookie dough into egg mixture; add bananas and baking powder. Beat on medium speed about 1 minute or until smooth and well blended. Gently stir in 1 cup of the walnuts.
  3. Divide batter evenly among muffin cups; sprinkle with remaining 1/2 cup walnuts and the sugar. Bake 24 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove muffins from pan to cooling rack. Cool 5 minutes. Serve warm or cool. 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.

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 ...

Thursday
Oct162014

Pillsbury Bake-Off Countdown: Tropical Twists

Tropical Twists

Can we talk about these tropical twists for a minute?

First off, a big thanks to Mary Taymon of Katy, Texas for bringing them into my life. They're like a tropical drink served in a coconut...but in a carbohydratey twist form. They're made using refrigerated sweet rolls, and they are a happy food. Good luck at the Bake-Off!

Tropical Twists

  • Prep Time: 20 Min
  • Total Time: 35 Min
  • Makes: 8 twists 

Ingredients

  • 1/3 cup well-drained crushed pineapple (from 8-oz can)
  • 1/3 cup pineapple preserves
  • 1 teaspoon coconut extract
  • 1 can Pillsbury refrigerated orange flavor sweet rolls with icing (8 rolls)
  • 1/4 teaspoon rum extract
  • 1/4 cup sliced almonds

Procedure

  1. Heat oven to 400°F. Line cookie sheet with Reynolds® Parchment Paper. In small bowl, mix pineapple, pineapple preserves and coconut extract; set aside.
  2. Remove dough from can; reserve icing. Unroll dough to form 11 1/2 x6 1/2-inch rectangle. Spread pineapple mixture over rectangle. Fold rectangle in half crosswise to form 8 short strips; pinch ends to seal. Gently separate strips. Twist each strip 2 to 3 times; place on cookie sheet.
  3. Bake 9 to 13 minutes or until golden brown. Remove from pan to cooling rack; cool 5 minutes.
  4. Meanwhile, in small bowl, mix icing and rum extract. Drizzle icing over twists; sprinkle with almonds. 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.

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.

 

© Cakespy, all rights reserved. Powered by Squarespace.