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Entries in bakeoff (82)

Saturday
Nov092013

The Bake-Off is Coming: Coconut Mocha Hazelnut Pastries

Coconut Mocha Hazelnut Pastries

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! 

Donna Fogel Whitehall, Pennsylvania

Prep Time: 10 Min Total Time: 35 Min Makes: 6 servings

Ingredients

  • 1/2 cup flaked coconut
  • 4 oz cream cheese (half of 8-oz package), softened
  • 1 teaspoon All Purpose Flour
  • 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1/2 cup Mocha Cappuccino Flavored Hazelnut Spread
  • 1/4 cup miniature semisweet chocolate chips 
  • 1 tablespoon powdered sugar

Heat oven to 375°F. Reserve 1 tablespoon of the coconut. In small bowl, beat cream cheese and remaining coconut with electric mixer on medium speed until well blended. Set aside.

Sprinkle flour on work surface; unroll dough over flour. Press into 12 x 7 1/2-inch rectangle. Cut into 6 squares. Spread each square with 1 rounded tablespoon mocha cappuccino hazelnut spread to within 1/2 inch of edges. Top each with 1 rounded tablespoon coconut mixture and 2 teaspoons chocolate chips. Bring corners of dough together over filling; pinch to seal. Sprinkle with reserved coconut; gently pressing onto top and sides. Place on nonstick cookie sheet.

Bake 11 to 15 minutes or until golden brown. Cool 10 minutes. Sprinkle with powdered sugar. Serve warm or cool.

Saturday
Nov092013

The Bake-Off is Coming: Boston Cream French Toast

Boston Cream French Toast

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! 


It's possible that this is the most beautiful breakfast food I've ever in my life seen. Kristen Abbott of Paoli, Pennsylvania is to blame for the extreme pleasure that is Boston Cream French Toast. Perfect for brunch!

Boston Cream French Toast

Prep Time: 20 Min Total Time: 1 Hr 25 Min Makes: 10 servings

Ingredients

  • 1 can Pillsbury refrigerated crusty French loaf
  • 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
  • 1 1/4 cups whipping cream
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 3/4 cup Chocolate Flavored Hazelnut Spread

Procedure

  1. Heat oven to 350°F. Bake crusty French loaf as directed on can. Cool 10 minutes.
  2. Meanwhile, spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. In large bowl, beat sweetened condensed milk, 1 cup of the cream, the egg yolks and vanilla with wire whisk until well blended. Pour half of mixture into pan.
  3. Trim ends of bread; cut into 20 (about 3/4-inch) slices. Place slices over egg mixture. Pour remaining egg mixture over bread slices. Bake 30 to 33 minutes or until light golden brown.
  4. In medium microwavable bowl, microwave remaining 1/4 cup cream on High 20 to 30 seconds or until hot. Stir in hazelnut spread until smooth.
  5. For each serving, with spatula, remove 1 piece French toast and place custard side up on serving plate. Top with another piece of French toast, custard side down, forming a sandwich with custard in the center. Drizzle each serving with 1 tablespoon chocolate hazelnut sauce.
Saturday
Nov092013

The Bake-Off is Coming: Chocolate Peanut Butter Pretzel Bars

Chocolate peanut butter pretzel 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. 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! 

Salty! Sweet! Your life is now complete. Thanks to Anita Van Gundy of Des Moines, Iowa for sharing this lovely and highly addictive recipe.

Chocolate Peanut Butter Pretzel Bars

Prep Time: 25 Min Total Time: 2 Hr 35 Min Makes: 24 servings

Ingredients

  • 1 3/4 cups pretzels, coarsely chopped
  • 1 package Pillsbury Ready to Bake refrigerated sugar cookies
  • 2 tablespoons Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
  • 3/4 cup Creamy Peanut Butter
  • 1/2 cup Chocolate Flavored Hazelnut Spread
  • 1/4 cup Caramel Syrup

Procedure

  1. Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.
  2. Finely chop 1 cup of the pretzels; place in large bowl. Add cookie dough and shortening. Beat with electric mixer on low speed until well mixed. Press dough evenly in pan. Bake 14 to 18 minutes or until crust is light golden brown. Remove from oven; cool 10 minutes.
  3. Meanwhile, in 2 quart heavy saucepan, heat sweetened condensed milk over medium heat 5 to 8 minutes, stirring constantly until hot and mixture is thin. Remove from heat. Stir in peanut butter and chocolate hazelnut spread until well blended. Spread over baked crust. Sprinkle with remaining 3/4 cup coarsely chopped pretzels. Bake 15 to 20 minutes longer or until edges are golden brown. Cool completely, about 1 1/2 hours. Drizzle with caramel syrup. Cut into 6 rows by 4 rows. Store covered.
Saturday
Nov092013

The Bake-Off is Coming: Whole Wheat Quinoa Pancakes

Whole Wheat Quinoa Cakes

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! 

Listen. I was tempted to drive right on by this recipe, because it sounded awfully healthy. But then I learned it had sweetened condensed milk. Back in the game! Thanks for including something tasty that also has healthy grains, Lynn Connors of Thornton, Pennsylvania!
Whole Wheat Quinoa Pancakes

Prep Time: 25 Min Total Time: 50 Min Makes: 9 servings (2 pancakes each)

Ingredients

  • 1 cup uncooked quinoa, rinsed, well drained
  • 1 cup Pillsbury BEST® Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1 can (14 oz) Sweetened Condensed Milk
  • 1 egg
  • 1 jar (12 oz) Northwest Triple Berry Preserves

Procedure

  1. Cook quinoa as directed on package; cool 10 minutes. Spray nonstick electric griddle with No-Stick Cooking Spray; heat to 350°F.
  2. Meanwhile, in large bowl, mix all remaining ingredients except preserves until well blended. Stir in quinoa. For each pancake, spoon and spread about 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly and dry around edges. Turn; cook other side 2 to 3 minutes or until golden brown.
  3. Meanwhile, in 1 1/2-quart saucepan, cook preserves over medium heat until warm. Top pancakes with warm preserves.
Saturday
Nov092013

The Bake-Off is Coming: Heavenly Hazelnut Torte with Mascarpone Cream

Hazelnut torte

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! 

Brett Youmans is one of my favorite people. He's adorable, and just as sweet as this tasty recipe. He's also been a Bake-Off contestant three times now! This is his final chance to win the big one. I've got to say, I love all of these recipes, but I have a soft spot for Brett, from Reading, Pennsylvania!

Prep Time: 30 Min Total Time: 1 Hr 50 Min Makes: 8 servings

Ingredients

  • 1 roll Pillsbury refrigerated sugar cookie dough
  • 1 container (8 oz) mascarpone cheese
  • 2/3 cup Jif Chocolate Flavored Hazelnut Spread
  • 3/4 cup coarsely chopped toasted hazelnuts
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 2 tablespoons granulated white or vanilla sugar

Procedure

  1. Heat oven to 350°F. Let cookie dough and mascarpone cheese stand at room temperature for 10 minutes to soften. In medium bowl, break up cookie dough. Add 2 tablespoons of the mascarpone cheese, 1/3 cup of the chocolate hazelnut spread and 1/2 cup of the hazelnuts. Mix with wooden spoon until well blended.
  2. Press 1/2 of the dough mixture in bottom of ungreased 9-inch springform pan. In small microwavable bowl, microwave remaining 1/3 cup chocolate hazelnut spread on High 10 seconds; stir until spreading consistency. Spread over dough to within 1/4-inch of edge; sprinkle chocolate chips over chocolate hazelnut spread. Place remaining dough between layers of waxed paper. Press into 9-inch round. Peel off one layer of paper. Place dough side down over chocolate chips. Remove waxed paper; press edges to seal. Gently tap pan on counter to settle. Sprinkle with remaining 1/4 cup nuts; lightly press into dough.
  3. Wrap outside bottom and side of springform pan with foil to prevent leaking. Bake 30 to 40 minutes or until puffed and edges are set (center will jiggle slightly). Cool on cooling rack 30 to 40 minutes or until center is set but still warm. Remove side of pan.
  4. Meanwhile, in medium bowl, beat whipping cream and sugar with electric mixer on medium speed until soft peaks form. Beat in remaining mascarpone cheese with electric mixer on low speed until combined. Refrigerate.
  5. Serve wedges of warm torte with mascarpone cream.
Saturday
Nov092013

The Bake-Off is Coming: Lime in the Coconut Cookie Fudge

Lime in the Coconut Cookie Fudge

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! 

Seriously, you guys. Cookie fudge. COOKIE FUDGE! I could keep saying it all day, or I could share the recipe, from Christine Wilson of Sellersville, Pennsylvania. Thank you, Christine.

Prep Time: 20 Min Total Time: 2 Hr 30 Min Makes: 24 servings

Ingredients

  • 1 roll Pillsbury refrigerated sugar cookie dough
  • 1 1/2 cups sweetened flaked coconut
  • 1 1/2 teaspoons grated lime peel
  • 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
  • 1/4 cup butter
  • 1 bag (12 oz) white vanilla baking chips
  • 3/4 teaspoon vanilla

Procedure

  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
  2. Meanwhile, spread 1/2 cup of the coconut in ungreased shallow pan. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool 5 minutes. In small bowl, mix toasted coconut and lime zest until well blended; set aside.
  3. Break up cookie dough and press in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
  4. In 1-quart saucepan, cook sweetened condensed milk and butter over medium heat, stirring constantly, until butter is melted and ingredients are thoroughly heated. DO NOT BOIL. Remove from heat; stir in white baking chips until melted. Stir in remaining 1 cup coconut and the vanilla.
  5. Pour coconut mixture over cookie crust, spreading evenly. Sprinkle with coconut lime mixture; press in lightly. Cool 15 minutes. Refrigerate 1 hour or until topping is firm.

 

Friday
Nov082013

The Bake-Off is Coming: Carrot Cupcakes with Coconut Pecan Frosting

Carrot coconut pecan cupcakes

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! 

Finally! A dessert that is healthy! Well, this one has carrots, so it must be, right? Thanks to Heidi Givler of Lenhartsville, Pennsylvania for coming up with it.

Carrot Cupcakes with Coconut Pecan Frosting

Prep Time: 30 Min Total Time: 1 Hr 30 Min Makes: 24 servings

Ingredients

  • 1 bag (11.8 oz) Green Giant Seasoned Steamers frozen honey Dijon carrots
  • 1 box (15.25 oz) Pillsbury Classic Yellow Cake Mix
  • 1/3 cup Crisco Pure Vegetable Oil
  • 3eggs
  • 1/2 cup golden raisins
  • 1/4 cup pecans, finely chopped
  • 1 can Pillsbury Creamy Supreme Coconut Pecan Frosting

Procedure

  1. Heat oven to 375°F. Place paper baking cups in each of 24 regular-size muffin cups. Microwave frozen carrots as directed on bag 3 to 4 minutes to thaw. In food processor, place carrots. Cover; process until finely chopped.
  2. In large bowl, beat cake mix, oil, eggs and 1 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Fold in carrots, raisins and pecans. Spoon into muffin cups, filling three-fourths full.
  3. Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes. Spread cupcakes with frosting.

 

Friday
Nov082013

The Bake-Off is Coming: Almond Café Cookies

Almond cafe cookies

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! 

I love almond cookies, don't you? Especially when they're nice, big fat ones like these. They were created by Nancy Fahey of North Kingstown, Rhode Island and will be on show at the Bake-Off! Woot!

Almond Cafe Cookies

Prep Time: 30 Min Total Time: 1 Hr 10 Min Makes: 24 servings

Ingredients

  • 2 packages Pillsbury Ready to Bake! refrigerated sugar cookies
  • 8 oz almond paste
  • 2 tablespoons Apricot Preserves
  • 1 cup All Purpose Flour
  • 2 egg whites
  • 1 1/4 cups sliced almonds

Procedure

  1. Heat oven to 375°F. Line large cookie sheets with parchment paper.
  2. In large bowl, break up cookie dough and almond paste. Add flour and preserves; knead until well blended and mixture forms a ball. Pat into 6x9-inch rectangle. Cut into 24 pieces.
  3. In small bowl, beat egg whites with fork or wire whisk until foamy. In another small bowl, place almonds.
  4. Shape each dough piece into ball. Flatten to 3-inch round. Dip one flat side into egg whites, coating one side only. Place coated side down onto almond slices. Lightly press to coat with almonds. Place 2 inches apart on cookie sheets, almond side up.
  5. Bake 13 to 18 minutes or until cookies are light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. Store in covered container.
Friday
Nov082013

The Bake-Off is Coming: Chocolate Cherry Soufflé Cupcakes

Chocolate Cherry Soufflé Cupcakes

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! 

Chocolate Cherry Soufflé Cupcakes! They're already awesome, but they get even better when you consider this: they're made with sugar cookie dough! Thank you thank you to Brenda Watts of Gaffney, South Carolina for sharing it with all of the world.

Chocolate Cherry Soufflé Cupcakes

Prep Time: 25 Min Total Time: 1 Hr 30 Min Makes: 18 servings

Ingredients

  • 1 roll Pillsbury refrigerated sugar cookie dough
  • 2 eggs, separated
  • 1/2 cup Chocolate Flavored Hazelnut Spread
  • 1/2 cup half-and-half
  • 3/4 cup Red Tart Cherry Preserves
  • 1can Pillsbury Creamy Supreme Milk Chocolate Frosting
  • 18 maraschino cherries with stems

Procedure

  1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Let cookie dough stand at room temperature for 10 minutes to soften.
  2. In medium bowl, beat egg whites with electric mixer on medium-high speed 1 minute or until soft peaks form.
  3. In large bowl, break up cookie dough. Add chocolate hazelnut spread, half-and-half and egg yolks. Beat with electric mixer on medium speed 1 minute or until well blended. Fold beaten egg whites into cookie mixture just until blended. Spoon batter into muffin cups, filling two-thirds full.
  4. Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 3 minutes.
  5. Remove from pans to cooling rack. Cool completely, about 25 minutes. Remove small 1-inch-deep circle from top center of each cupcake. Spoon about 2 teaspoons preserves in each cavity.
  6. Pipe or spread frosting over top of each cupcake. Top each with maraschino cherry.
Friday
Nov082013

The Bake-Off is Coming: Cherry Almond Kolache Bake

Cherry Almond Kolache Bake

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! 

Tasty morning treat? Check, with this Cherry Almond Kolache Bake. It was deliciously dreamed up by Barbara Catlin Craven of Marble Falls, Texas. Viva la Kolache!

Cherry Almond Kolache Bake

Prep Time: 15 Min Total Time: 55 Min Makes: 10 servings

Ingredients

  • 1 can Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 ct)
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup plus 2 tablespoons Pillsbury Creamy Supreme Cream Cheese Flavored Frosting
  • 1 egg yolk
  • 1/2 teaspoon almond extract
  • 1/2 cup Red Tart Cherry Preserves
  • 1/2 cup sliced almonds

Procedure

  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray. Separate biscuits; cut each into quarters. Arrange in single layer in baking dish.
  2. In medium bowl, beat cream cheese with electric mixer on medium speed 15 seconds or until smooth. Add 1/2 cup of the frosting, egg yolk and almond extract; beat until blended. Spoon and spread over biscuits.
  3. In small microwavable bowl, microwave preserves on Medium (50%) 30 to 40 seconds or until softened; stir. Spoon and spread evenly over cream cheese mixture. Sprinkle with almonds.
  4. Bake 25 to 30 minutes or until edges are golden brown. Cool 10 minutes. In small microwavable bowl, microwave remaining 2 tablespoons frosting on Medium (50%) 15 seconds. Drizzle over biscuits.
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