Home Home Home Home Home Home Home
CakeSpy

 Buy my brilliant books!

Buy my new book!

Buy my first book, too!

 

CakeSpy Online Retail!

 

 

Craftsy Writer

Entries in bakeoff (51)

Thursday
Nov072013

The Bake-Off is Coming: Espresso Hazelnut Beignets

Espresso Hazelnut Beignets

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

 Do you know what "beignet" means?

It translates, roughly, as "get your butt in the kitchen and make these, RIGHT NOW." Trust me. I'm sure that  Karyn Hentz of Arlington, Virginia would agree with my translation.

Espresso Hazelnut Beignets

Prep Time: 25 Min Total Time: 25 Min Makes: 8 servings

  • 4 cups Crisco Pure Canola Oil
  • 1/4 cup sugar
  • 1/2 teaspoon instant espresso powder
  • 1can Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 ct)
  • 1/2cup Jif Mocha Cappuccino Flavored Hazelnut Spread

Procedure

  1. In 3-quart heavy saucepan, heat oil to 370°F. In shallow bowl or plate, mix sugar and espresso powder. Set aside.
  2. Separate dough into 8 biscuits. Press each biscuit into 4-inch round. Spoon 1 tablespoon of the mocha cappuccino hazelnut spread on each biscuit. Fold dough over filling; press edges to seal.
  3. Gently place 3 biscuits in hot oil. Cook 1 1/2 minutes or until deep golden brown. Using tongs, gently turn over. Cook 1 1/2 minutes or until deep golden brown. Remove to paper towels to drain. Roll in sugar mixture. Repeat with remaining biscuits, cooking 2 or 3 at a time. Serve warm.
Wednesday
Nov062013

The Bake-Off is Coming: Chocolate and Coconut Pecan Custard Pie

Chocolate Coconut pecan custard pie

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

 This is one of my favorite entries yet. Why? Um, refer to the title of the recipe. It's got all things delicious! And it has only five ingredients. It practically bakes itself! THank you to Lauren Katz of Ashburn, Virginia, for dreaming it up.

Chocolate and Coconut Pecan Custard Pie  

Prep Time: 15 Min Total Time: 2 Hr 15 Min Makes: 8 servings

Ingredients

  • 1Pillsbury refrigerated pie crust, softened as directed on box
  • 1 can Pillsbury Creamy Supreme Coconut Pecan Frosting
  • 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
  • 3 eggs
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup shredded sweetened coconut

Procedure

  1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  2. In large bowl, beat frosting, sweetened condensed milk, eggs and 1/2 teaspoon salt with wire whisk until well blended. Stir in chocolate chips. Pour into crust-lined plate. Sprinkle with coconut.
  3. Bake 50 to 60 minutes or until golden brown, top is puffed and center is almost set. Cover crust with foil during last half of baking, if necessary, to prevent excessive browning. Cool at least 1 hour. Serve warm or cooled. Store covered in refrigerator.

 

Tuesday
Nov052013

The Bake-Off is Coming: Raspberry Apple Stacks

Raspberry Apple Stacks

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

This little ray of sunshine of a recipe comes from Kelly Story of Sunnyside, Washington.

Raspberry Apple Stacks

 Prep Time: 25 Min Total Time: 55 Min Makes: 8 servings

Ingredients

  • 2 small apples, peeled, cored
  • 1 can Pillsbury Grands! Flaky Layers refrigerated honey butter biscuits
  • 1/4 cup Seedless Red Raspberry Jam
  • 1/3cup packed brown sugar
  • 1 1/2cups powdered sugar

Procedure

  1. Heat oven to 350°F. Lightly spray 8 jumbo muffin cups or 8 (6 oz) custard cups with Crisco® Original No-Stick Cooking Spray. Cut each apple into 8 thin rings about 1/4-inch thick.
  2. Separate dough into 8 biscuits; separate one biscuit into 3 layers. Place one layer in bottom and 1/2 inch up side of muffin cup. Top with one apple ring, cutting to fit if necessary. Spoon rounded 1/2 teaspoon of the raspberry jam in center of apple ring; sprinkle with 1/2 teaspoon brown sugar. Repeat layers, ending with biscuit layer on top. Press edges of layers together. Repeat with remaining biscuits, apples, jam and brown sugar. Sprinkle any remaining brown sugar onto tops of biscuits.
  3. Bake 17 to 23 minutes or until deep golden brown. Cool in pan 5 minutes.
  4. Meanwhile, in small bowl, mix powdered sugar with 2 tablespoons water until smooth. If necessary, add water 1 teaspoon at a time until of drizzling consistency. Run knife around edges to loosen biscuits. Remove from pan; top each with about 1 tablespoon glaze. Serve warm or cool.
Tuesday
Nov052013

The Bake-Off is Coming: Chewy Oatmeal Raisin Breakfast Bars

Chewy Oatmeal Raisin Breakfast bars

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Listen. I famously despise raisins in my cookies. But JoAnne Tucker of Tampa, Florida, has basically come as close as anyone ever will to making me desire raisins in a cookie or bar form with these awesome Chewy Oatmeal Raisin Breakfast bars. I'd eat one or five.

Chewy Oatmeal Raisin Breakfast Bars

Prep Time: 10 Min Total Time: 1 Hr 25 Min Makes: 18 servings

Ingredients

  • 1 package Pillsbury Big Deluxe refrigerated oatmeal raisin cookies
  • 1 cup old-fashioned oats
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup flaked coconut
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup sweetened dried cranberries
  • 1/4 cup Jif Mocha Cappuccino Flavored Hazelnut Spread

Procedure

  1. Heat oven 350°F. Line 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan. Let cookie dough stand at room temperature 10 minutes to soften.
  2. In a large bowl, break up cookie dough. Add oats, walnuts, coconut, chocolate chips and dried cranberries; mix with wooden spoon or knead with hands until well blended. Press mixture firmly in pan.
  3. Bake 20 to 30 minutes or until golden brown; cool 15 minutes. Refrigerate 30 minutes. Remove bars from pan using edges of foil as handles. Cut into 6 rows by 3 rows.
  4. In small microwavable bowl, microwave mocha cappuccino hazelnut spread on High 30 to 35 seconds or until melted. Pour spread into 1-quart resealable food storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle spread over bars.
Monday
Nov042013

The Bake-Off is Coming: German Chocolate Doughnuts Recipe

German chocolate doughnuts

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Although this recipe was dreamed up by Lise Ode of  Cumming, Georgia, I prefer to think of this post as an Ode to Lise. Because seriously. This is the best thing ever! Biscuit dough fried to delicious, flaky-cakey perfection and then garnished with the flavors of German chocolate cake (that cake is one of the recipes in my book The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts, btw).

German Chocolate Doughnuts

Prep Time: 30 Min Total Time: 30 Min Makes: 8 servings

Ingredients

  • 4 cups Crisco® Pure Vegetable Oil
  • 1 cup Pillsbury Creamy Supreme Coconut Pecan Frosting
  • 1/2 cup Pillsbury® Creamy Supreme® Chocolate Frosting
  • 1 can Pillsbury Grands! Flaky Layers refrigerated honey butter biscuits
  • 1/4 cup chopped pecans
  • 1/4 cup flaked coconut, toasted

Procedure

  1. In 3-quart heavy saucepan, heat oil over medium heat to 350°F.
  2. Meanwhile, spoon coconut pecan frosting into decorating bag fitted with 1/2-inch wide tip. Set aside.
  3. In medium bowl, stir chocolate frosting and 1 tablespoon water until smooth. Set aside.
  4. Place paper towels under cooling rack. Separate dough into 8 biscuits; gently place 2 biscuits at a time in hot oil. Cook 1 to 1 1/2 minutes or until golden brown. Using tongs, gently turn over; cook 1 to 1 1/2 minutes or until golden brown. Remove to cooling rack; cool 2 minutes.
  5. Meanwhile, in small bowl,mix pecans and coconut.
  6. To fill doughnuts, insert decorating tip into side of each biscuit. Squeeze about 2 tablespoons of coconut pecan frosting into center.
  7. Dip one side of each biscuit in chocolate glaze. Sprinkle with pecan mixture. Serve warm or cool.
Monday
Nov042013

The Bake-Off is Coming: Cherry Almond Brunch Tart

Cherry almond tart

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Who says you can't enjoy a brunch treat on a weekday? This amazing Cherry Almond Brunch Tart, I'd warrant a guess, is just as good for breakfast, lunch, or dessert. It was dreamed up by Antoinette Leal of Ridgefield, Connecticut.

Prep Time: 20 Min Total Time: 1 Hr 35 Min Makes: 8 servings

Ingredients

 

  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 4 cups sliced almonds
  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 6 tablespoons butter, softened
  • 1 teaspoon almond extract
  • 1 jar (12 oz) Red Tart Cherry Preserves
  • 1 container (8 oz) mascarpone cheese

Procedure

  1. Heat oven to 400°F. Unroll pie crust; place in ungreased 10-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; trim excess crust. Bake 10 to 15 minutes or until crust is light golden brown.
  2. Meanwhile, reserve 1/4 cup of the almonds. Place remaining almonds in food processor. Cover; process until coarsely ground. In large bowl, beat sweetened condensed milk, butter, almond extract and 1/4 teaspoon salt on medium speed until creamy. Stir in ground nuts until well blended.
  3. Spread 3/4 cup of the preserves over bottom of partially baked crust. Carefully spread almond mixture over preserves, covering bottom of crust completely.
  4. Bake 20 to 30 minutes or until center is set and edges are golden brown. Remove to cooling rack; cool 15 minutes. Remove side of pan; cool 30 minutes.
  5. In small bowl, mix mascarpone cheese and remaining 1/4 cup preserves until well blended. Top individual servings of tart with mascarpone mixture and reserved 1/4 cup almonds. Serve warm or cool.

 

Saturday
Nov022013

The Bake-Off is Coming: Bacon Corncakes with Warm Maple Cream

Bacon Corncakes with Warm Maple Cream

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

 You might not know her, but you're going to love her. Karen Harris of Castle Pines, Colorado, you see, is the one who dreamed up something so delightful that mere words can't fully convey the joy that it brings. But, you know, it does have a name. Bacon Corncakes with Warm Maple Cream. Are you ready for this jelly? Here's the recipe.

Bacon Corncakes with Warm Maple Cream

Prep Time: 30 Min Total Time: 30 Min Makes: 4 servings

Ingredients

  • 8 slices bacon
  • 1 box (10 oz) Green Giant® frozen shoepeg white corn & butter sauce
  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 1 egg
  • 1 1/2 cups Pillsbury BEST® Self-Rising Flour
  • 2/3 cup maple syrup

Procedure

  1. In 12-inch skillet, cook bacon 8 minutes over medium-high heat or until crispy around edges. Remove from skillet; drain on paper towels. Reserve 1 tablespoon bacon drippings; set aside. Microwave frozen corn as directed on box. Pour into medium bowl; set aside.
  2. In blender or food processor, place 1/2 cup of the sweetened condensed milk, 1 cup water, egg and 3 tablespoons of the corn and butter sauce. Cover; blend on high speed 5 to 10 seconds or until smooth.
  3. In 2-quart bowl, place milk mixture, flour, bacon drippings and the remaining corn and butter sauce; mix until blended. Set aside.
  4. Spray griddle or skillet with Crisco® Original No-Stick Cooking Spray. Heat over medium-high heat (375°F). Stir batter; for each corncake, pour about 1/4 cup batter onto griddle. Crumble 1/2 slice cooked bacon over each corncake. Cook 1 to 2 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
  5. Meanwhile, in medium microwavable bowl, mix the remaining sweetened condensed milk and maple-flavored syrup. Microwave on High 30 to 60 seconds, stirring once, or until thoroughly heated. Serve over corncakes.

 

Wednesday
Oct302013

The Bake-Off is Coming: Creamy Fruit and Nut Cinnamon Roll Cups

Creamy Fruit and Nut Cinnamon Roll Cups

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

These cinnamon roll cups contain a mixture of fruit and nuts stuffed inside. You know what that means: HEALTH FOOD! And the best kind, because it's all wrapped up and delivered to your belly in a cinnamon roll and copious icing wrapped package. This fine contribution to the world of health food comes at you from Becky McKay of Boulder, Colorado.

Creamy Fruit and Nut Cinnamon Roll Cups

Prep Time: 15 Min Total Time: 35 Min Makes: 8 servings

Ingredients

  • 1/4 cup Apricot Preserves
  • 2 tablespoons golden raisins
  • 2 tablespoons sweetened dried cranberries
  • 2 tablespoons finely chopped pecans
  • 1/8 teaspoon ground nutmeg
  • 1 can Pillsbury refrigerated cinnamon rolls with icing
  • 4 oz (half of 8-oz package) cream cheese, cut in 8 cubes

Procedure

  1. Heat oven to 375°F. Spray 8 regular-size muffin cups with No-Stick Cooking Spray. In medium bowl, mix preserves, golden raisins, dried cranberries, pecans and nutmeg until well blended. 
  2. Separate dough into 8 rolls; reserve icing. Place 1 roll, cinnamon side up, in each muffin cup; firmly press dough in bottom and up side of each cup. Spoon apricot mixture into each cup. Top each with cream cheese cube; press in lightly. 
  3. Bake 13 to 20 minutes or until golden brown. Remove rolls from pan. 
  4. In small microwavable bowl, microwave icing on High 10 seconds. Drizzle over warm rolls.
Tuesday
Oct292013

The Bake-Off is Coming: Peanut Butter Caramel Sticky Rolls

Peanut butter caramel sticky rolls

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Wendy Wiseman of Bella Vista, Arkansas is my new favorite person. Why? Because she's the one who dreamed up these decadently dreamy Peanut Butter Caramel Sticky Rolls. I have no doubt that sticky fingers are a problem around these rolls, not only because well, they're sticky, but also because people will want to steal an extra after they've had a taste! 

Here's how you make 'em.

Peanut Butter Caramel Sticky Rolls

Prep Time: 20 Min Total Time: 55 Min Makes: 12 servings

Ingredients

  • 1/2 cup powdered sugar
  • 1/2 cup Caramel Flavored Topping
  • 1/4 cup Creamy Peanut Butter
  • 2 cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
  • 1/2 cup Chocolate Flavored Hazelnut Spread

Procedure

  1. Heat oven to 400°F. Place paper or foil baking cup in each of 12 regular-size muffin cups. Generously spray with No-Stick Cooking Spray.
  2. In small bowl, mix powdered sugar, caramel topping and peanut butter until blended. Unroll both cans of dough. Spread half of the caramel mixture evenly over each dough sheet to within 1/2-inch of edges. Starting on short side, roll up each dough sheet. Cut each roll crosswise into 6 pieces. Place cut sides up in muffin cups.
  3. Bake 12 to 18 minutes or until golden brown. Remove from pan to cooling rack. Cool 15 minutes.
  4. Meanwhile, in small microwavable bowl, microwave chocolate hazelnut spread on High 30 to 60 seconds. Drizzle over rolls.

 

Sunday
Oct272013

The Bake-Off is Coming: French Toast Waffles with Apple Cherry Topping

French Toast Waffles with Apple cherry topping

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Got a waffle iron and a taste for something sweet? If so, these waffles could be in your mouth in just about 20 minutes. They beautifully marry French toast flavors with waffle-y texture, and the apple cherry topping doesn't hurt anything. It was dreamed up by Tiffany Aaron of Quitman, Arkansas, who will be at the Bake-Off next month.

French Toast Waffles with Apple Cherry Topping

Prep Time: 20 Min Total Time: 20 Min Makes: 4 servings

Ingredients

  • 1 can (21 oz.) apple pie filling
  • 1/4 cup Smucker's® Cherry Preserves
  • 2 eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup heavy whipping cream
  • 1 can Pillsbury® Place 'n Bake® refrigerated crescent rounds
  • 1 1/2 teaspoons brown sugar

Procedure

  1. Heat waffle maker.
  2. In 1 1/2-quart saucepan, mix apple pie filling and cherry preserves. Cook over low heat until warm, stirring frequently. Remove from heat; keep warm.
  3. In shallow dish, beat eggs, 1 teaspoon of the cinnamon and 1 tablespoon of the whipping cream with wire whisk until foamy.
  4. Separate dough into 8 rounds. Dip each round in egg mixture, coating well. Place 2 to 4 rounds in waffle maker; close lid. Cook 3 to 4 minutes or until crisp and golden brown. Repeat with remaining rounds.
  5. Meanwhile, in medium bowl, beat remaining whipping cream, remaining 1/2 teaspoon cinnamon and the brown sugar with electric mixer on high speed until stiff peaks form.
  6. To serve, spoon warm apple mixture over waffles; top with sweetened whipped cream.
© Cakespy, all rights reserved. Powered by Squarespace.