Home Home Home Home Home Home Home
CakeSpy

Featured: 

Cornmeal pecan cookies 

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 (104)

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.

 

Tuesday
Oct142014

Pillsbury Bake-Off Countdown: Glazed Orange Muffins

Orange muffins - Bake-Off

Paula Mahagnoul of Keystone, South Dakota knows what the keystone of an awesome breakfast is: muffins made with sugar cookie dough. Yep, that's right!

These zesty muffins come together in minutes and guarantee warm feelings on chilly mornings. Good luck at the Bake-Off!

Glazed Orange Muffins

  • Prep Time: 20 Min
  • Total Time: 1 Hr
  • Makes: 6 muffins

Ingredients

  • 1 roll Pillsbury refrigerated sugar cookie dough
  • 1/2 cup buttermilk
  • 1 egg
  • 1 1/2 teaspoons Watkins™ Pure Orange Extract
  • 2 1/2 teaspoons grated orange peel
  • 1/2 teaspoon baking powder
  • 1 cup powdered sugar

Procedure

  1. Heat oven to 350°F. Spray 6 jumbo muffin cups with Crisco® Butter Flavor or Original No-Stick Cooking Spray, or place Reynolds® Baking Cup in each muffin cup.
  2. In large bowl, break up cookie dough. Add buttermilk, egg, 1 teaspoon of the orange extract, 2 teaspoons of the orange peel and the baking powder. Beat with electric mixer on low speed 30 to 60 seconds or until well blended. Spoon about 1/3 cup batter into each muffin cup, filling about two-thirds full.
  3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool 10 minutes.
  4. Meanwhile, in small bowl, mix powdered sugar, remaining 1/2 teaspoon of the orange extract, remaining 1/2 teaspoon of the orange peel and 2 to 3 teaspoons water until smooth and thin enough to glaze. Remove baking cups from muffins, if used. Spoon and spread glaze over muffins, allowing some to drip down sides. Serve warm. 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.

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.
Tuesday
Oct142014

Pillsbury Bake-Off Countdown: Chocolate Chip-Espresso-Almond Bars

Espresso chocolate chip almond bars

Um, yum? I would like to enjoy one or possibly ten of these chocolate chip espresso almond bars. It's like a candy bar, coffee shop visit, and cookie, all at once! Thanks to Sharon Kershner of Fleetwood, Pennsylvania for dreaming up these sweet treats. Good luck at the Bake-Off!

Chocolate Chip-Espresso-Almond Bars

  • Prep Time: 20 Min
  • Total Time: 1 Hr 30 Min
  • Makes: 24 bars

Ingredients

  • 1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
  • 1/2 cup sliced almonds
  • 1 tablespoon instant espresso coffee powder or granules
  • 1/2 teaspoon Watkins™ Imitation Almond Extract
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon Watkins™ Pure Vanilla Extract

Procedure

  1. Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
  2. In medium bowl, break up cookie dough. Add 1/4 cup of the sliced almonds, the espresso powder and almond extract. Mix with wooden spoon, or knead with hands until well blended. Press dough evenly in bottom of pan. Bake 13 to 18 minutes or until golden brown and center is set. Cool completely, about 30 minutes.
  3. Meanwhile, in medium bowl, stir powdered sugar, 1 tablespoon of the milk and the vanilla until smooth; add additional milk, 1 teaspoon at a time, until desired spreading consistency. Spread glaze over cooled bars; sprinkle with remaining 1/4 cup sliced almonds. Refrigerate about 10 minutes or until glaze is set. Cut into 6 rows by 4 rows.

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.

Monday
Oct132014

Pillsbury Bake-Off Countdown: Peanut and Pretzel-Peanut Butter Thumbprints

Peanut and Pretzel-Peanut Butter Thumbprints

Sometimes you can just tell that a recipe is going to enter your permanent rotation. These clever cookies by Barbara Estabrook of Rhinelander, Wisconsin are just such a recipe. Sweet and salty all at once, the rich peanut butter is what will keep me coming back.

Peanut and Pretzel-Peanut Butter Thumbprints

  • Prep Time: 30 Min
  • Total Time: 1 Hr 35 Min
  • Makes: 30 cookies

Ingredients

  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 roll Pillsbury™ refrigerated peanut butter cookie dough
  • 2/3 cup chopped unsalted roasted peanuts
  • 1/2 cup coarsely chopped mini-pretzel twists
  • 1/2 cup milk chocolate chips

Procedure

  1. Heat oven to 350°F. In 1-quart heavy saucepan, heat condensed milk and peanut butter over medium-low heat 8 to 10 minutes, stirring frequently, until slightly thickened. Remove from heat; stir in vanilla until well blended. Refrigerate about 20 minutes or until thickened.
  2. Meanwhile, in large bowl, break up cookie dough. Add peanuts and pretzels. Mix with wooden spoon, or knead with hands until well blended. Shape dough into 30 (about 1 1/4-inch) balls. Place 2 inches apart on ungreased cookie sheets. Bake 5 to 10 minutes or until edges are light golden brown. Remove from oven; immediately press back of teaspoon into center of each cookie to make indentation. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  3. Place peanut butter mixture in large resealable food-storage plastic bag. Cut off small corner of bag. Squeeze bag to pipe about 1 tablespoon mixture in center of each cookie to fill indentation.
  4. In small microwavable bowl, microwave chocolate chips uncovered on High 40 to 60 seconds, stirring once, until chips can be stirred smooth. Place melted chips in small resealable food-storage plastic bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted chips over cookies. Let stand 10 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.

Sunday
Oct122014

Pillsbury Bake-Off Countdown: Cherry-Vanilla Dutch Pancake

Cherry-Vanilla Dutch Pancake

This sounds like a most excellent breakfast to me, how about you? It is a pancake that includes sugar and cherries. It sounds virtuous enough for a weekday, but tasty enough for a brunch. This sweet recipe comes from Lauren Katz of Ashburn, Virginia!

Cherry-Vanilla Dutch Pancake

  • Prep Time: 20 Min
  • Total Time: 40 Min
  • Makes: 6 servings

Ingredients

  • 1/2 container Pillsbury Gluten Free refrigerated pie and pastry dough
  • 3 tablespoons butter
  • 3/4 cup whole milk
  • 1/4 cup plus 3 tablespoons powdered sugar
  • 3 eggs
  • 2 teaspoons Watkins™ Pure Vanilla Extract
  • 2 cups fresh or frozen (thawed and drained) pitted dark sweet cherries

Procedure

  1. Heat oven to 400°F. Let pastry dough stand at room temperature 10 minutes to soften.
  2. Meanwhile, in 12-inch ovenproof skillet, melt butter in oven. In small microwavable measuring cup or bowl; microwave milk uncovered on High 30 seconds.
  3. In blender or food processor, break up pastry dough. Add 1/4 cup of the powdered sugar, the milk, eggs and 1 teaspoon of the vanilla. Cover; blend on low speed 30 to 45 seconds or until smooth.
  4. Tilt and rotate skillet to completely cover bottom and sides with melted butter; pour extra melted butter into blender. Blend pastry mixture with quick on-and-off motions until blended. Immediately pour batter into hot skillet.
  5. Bake 20 to 24 minutes or until puffy and golden brown around edges.
  6. Meanwhile, cut cherries in half, if desired. In medium microwavable bowl, combine cherries, the remaining 1 teaspoon vanilla and 2 tablespoons of the powdered sugar; stir until sugar dissolves. Microwave cherry mixture uncovered on High 1 to 2 minutes, stirring once, until warm.
  7. Sprinkle hot pancake with remaining 1 tablespoon powdered sugar; cut into wedges. Top with cherries.

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
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.