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Entries in recipes (599)

Monday
Nov182013

Cranberry Sauce Jelly Doughnuts For Serious Eats

It's Thanksgiving! It's Hanukkah! All at once! With this momentous overlap of food holidays, why decide on one type of cuisine? These jelly doughnuts, inspired by the Hanukkah specialty sufganiyot, have a Thanksgiving flair thanks to a cranberry sauce "jelly" inside.

Are you sad that they don't include turkey, like some infamous versions in bakeries and around the internet? Don't be. These doughnuts might not have the shock value, but they taste good enough that you'll actually enjoy every bite, with a sweet-tart cranberry filling which is perfectly complemented by a snowy dusting of confectioners' sugar on top.

For the recipe, visit Serious Eats!

Wednesday
Nov132013

Adorable and Delicious: Mini Pecan Pies Recipe

Mini pecan pies

Since I recently attended the Pillsbury Bake-Off, I have been thinking about creative ways to use Pillsbury products quite a bit.

So it should be no surprise that recently I found myself eying a package of crescent rolls, thinking "I wonder if I could pie-ify that". Well, turns out it was amazingly easy--I just rolled out the crescent rolls, cut them out into circles, which I pressed into cupcake liners to form baby pie crusts. Since I love healthy eating, I filled them with a protein-rich pecan mixture (with some sugar and other stuff added, of course).

They came out awesomely.

Basically, these mini treats are like a hybrid between a pecan tassie cookie and a pecan pie. Nice and buttery, and the crescent roll crust is sturdy enough to please crust lovers like me. Bigger than a cookie but smaller than a pie, they made lovely individual desserts that are as pleasing to the eye as they are to the palate.

Pecans for pie

Mini Pecan Crescent Roll Pies

Makes 6 mini pies Active time: 20 minutes Total time: 1 hour

For the crust

1 tube Pillsbury Original Crescent rolls

For the filling 

  • ¾ cup dark brown sugar, packed 
  • ⅛ teaspoon salt 
  • 1 cup chopped pecans
  • 1 large egg, lightly beaten
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon vanilla extract

Procedure

  1. Preheat oven to 350 degrees F. Generously grease a 6-cup muffin tin.
  2. Open the tube of Crescent Rolls dough, and gather the dough into a ball. Using a knife or pastry scraper, divide into six equal parts.
  3. Using a rolling pin, roll each portion into an approximately 5-inch circle.  
  4. Press each circle into one of the greased cups, and press the sides to reach up about halfway up the sides of the cup. Don’t worry if they look small in there—the dough will rise and you’ll have a nice-sized treat at the end of the baking process. Once each of the cups have been filled, prepare your filling.
  5. To make the filling, mix together the brown sugar, salt, chopped pecans, egg, melted butter and vanilla extra with a spoon and then evenly divide it between the dough-lined cups. Try to make sure that the filling does not mound higher than the sides of the dough “cup”.
  6. Place the cupcake tin on top of a cookie sheet. Place the sheet in the oven, and bake for 14 minutes, or until the pies are golden on the sides and set in the middle. Note: The filling will bubble quite a bit during the baking process. The baking sheet below the cupcake tin is to catch any possible drips.
  7. Remove from the oven, and run a sharp knife along the perimeter of each cup to loosen any sticky bits. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

 

Mini pecan pies

Monday
Nov112013

The Bake-Off is Coming: Cherry Sugar Cookie Macaroons

Cherry sugar cookie macaroons

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 recipes like crazy until the big event! 

Of course Sue Odren of Sand Lake, Michigan  is excited about cherries. She's in the land of delicious cherries, Michigan! These sugar cookie macaroons are made wonderful with the addition of tart cherries.

Cherry Sugar Cookie Macaroons

Prep Time: 25 Min Total Time: 1 Hr 40 Min Makes: 36 servings

Ingredients

 

  • 1 roll Pillsbury refrigerated sugar cookie dough
  • 3/4 cup chopped macadamia nuts
  • 3/4 cup coarsely chopped dried tart cherries
  • 1 bag (7 oz) sweetened flaked coconut (about 2 1/2 cups)
  • 2 teaspoons vanilla
  • 1 cup Smucker's Michigan Red Tart Cherry Preserves

 

 

  1. Heat oven to 350°F. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature for 10 minutes to soften.
  2. In medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix with wooden spoon or knead with hands until well blended. Shape rounded tablespoonfuls of dough into balls. Place 2 inches apart on cookie sheets.
  3. Bake 15 to 20 minutes or until edges are light golden brown. Cool 3 minutes. With back of teaspoon, make indentation in center of each cookie. Spoon 1 teaspoon preserves in each indentation. Cool completely, about 20 minutes. Store in covered container.

 

Monday
Nov112013

The Bake-Off is Coming: Dark Chocolate Orange Mousse

Dark chocolate orange mousse

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 recipes like crazy until the big event! 

Dion Frischer of Ann Arbor, Michigan took inspiration from fancy restaurant desserts to create something that comes together in just 10 minutes. Woot!

Dark Chocolate Orange Mousse

Prep Time: 10 Min Total Time: 10 Min Makes: 4 servings

Ingredients

  • 1 1/2 cups whipping cream
  • 1/2 cup Pillsbury Creamy Supreme Dark Chocolate Flavored Frosting
  • 1/4 cup Smucker's Sweet Orange Marmalade
  • 1/2 cup sliced almonds
  • 2 tablespoons powdered sugar
  • 1 teaspoon grated orange peel, if desired

Procedure

  1. In large bowl, beat 1 cup of the whipping cream with electric mixer on high speed until stiff peaks form. Add frosting and marmalade; beat until well blended. Fold in almonds. Spoon mixture into 4 small dessert dishes.
  2. In small bowl, beat remaining 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed until soft peaks form. Spoon over each serving of mousse; sprinkle with orange peel. Store in refrigerator.
Monday
Nov112013

The Bake-Off is Coming: Creamy Peanut Butter Truffles

Peanut butter truffles

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 recipes like crazy until the big event! 

Five ingredients! Just 20 minutes! These creamy peanut butter truffles are a winner for sure. Thanks, Denny Gross of Troy, Michigan!

Creamy Peanut Butter Truffles

Prep Time: 20 Min Total Time: 30 Min Makes: 15 servings

Ingredients

  • 3/4 cup white vanilla baking chips
  • 1/2 cup Jif Creamy Peanut Butter
  • 1/2 cup Pillsbury Whipped Supreme Cream Cheese Flavored Frosting
  • 1 teaspoon whipping cream
  • 1/2 cup chocolate sprinkles

Procedure

  1. Line cookie sheet with sides with waxed paper. In medium microwavable bowl, microwave vanilla baking chips on High 30 to 60 seconds, stirring once, until melted. Stir in peanut butter, frosting and whipping cream until well blended.
  2. Spread sprinkles in small shallow dish. For each truffle, roll 1 rounded tablespoon peanut butter mixture into a ball. Roll in sprinkles to completely cover; place on cookie sheet. 
  3. Refrigerate truffles 10 minutes before serving. Store covered in refrigerator.

 

Monday
Nov112013

The Bake-Off is Coming: Peanut Butter Layer Brownies

Peanut butter layered brownies

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 recipes like crazy until the big event! 

Brownies love peanut butter. These ones love it so much that they hug it all around and keep it cradled in the center. This embrace also makes the brownies delicious. Thanks to Heidi Splete of Chevy Chase, Maryland for entering it in the Bake-Off!

Peanut Butter Layer Brownies

Prep Time: 30 Min Total Time: 3 Hr 15 Min Makes: 24 servings

Ingredients

  • 12 tablespoons Crisco Baking Sticks All-Vegetable Shortening
  • 1 1/2 cups sugar
  • 4 eggs  
  • 2 cups Pillsbury BEST All Purpose Unbleached Flour
  • 2 cups instant hot cocoa mix
  • 1 can (14-oz) Eagle Brand Sweetened Condensed Milk
  • 1 cup Jif Extra Crunchy Peanut Butter

Procedure

  1. Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
  2. In large bowl, beat shortening and sugar with electric mixer on medium speed until well mixed. Add eggs; beat until smooth. Add flour and cocoa mix. Beat, scraping bowl occasionally, until blended. Spread half of batter in pan.
  3. In large microwavable bowl, mix sweetened condensed milk and peanut butter. Microwave on High 1 minute, stirring once or until softened. Carefully spread peanut butter mixture over brownie layer. Spoon and carefully spread remaining half of brownie batter over peanut butter layer.
  4. Bake 35 to 45 minutes or until toothpick inserted 1 inch from edge comes out almost clean. Cool completely, about 2 hours. Store covered.

 

Monday
Nov112013

The Bake-Off is Coming: Peach and Plum Skillet Coffee Cake

Skillet coffee cake

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 recipes like crazy until the big event! 

I love it when Bake-Off Finalists are from New Jersey! Donna Pochoday-Stelmach of Morris Township, New Jersey has come up with a wonderful recipe for a morning cake made in a skillet. Yum!

Peach and Plum Skillet Coffee Cake

Prep Time: 25 Min Total Time: 1 Hr 10 Min Makes: 8 servings

Ingredients

  • 1 can Pillsbury® refrigerated orange flavor sweet rolls with icing
  • 6 tablespoons unsalted butter
  • 1/2 cup packed brown sugar
  • 2 large firm ripe peaches, peeled, sliced 1/4-inch-thick
  • 1 medium firm ripe plum, sliced 1/4-inch-thick
  • 1 cup walnuts, pecans or almonds, chopped
  • 1/2cup Smucker's Orchard's Finest Northwest Triple Berry Preserves

Procedure

  1. Heat oven to 350°F. Place oven rack in lower third of oven. Remove rolls and icing from can; set rolls aside.
  2. In 10-inch cast iron or ovenproof skillet, melt 4 tablespoons of the butter over medium heat. Stir in brown sugar and icing. Heat 1 to 2 minutes or until icing is melted; remove from heat. In skillet, arrange peach slices over butter mixture around outer edge, overlapping slightly. Arrange plum slices in center of skillet, overlapping slightly. Top with nuts.
  3. Separate dough into 8 rolls. Using sharp knife, cut each roll horizontally into 2 rounds. Place 12 dough rounds over fruit around outer edge of skillet, edges touching. Place remaining dough rounds in center of skillet. Cut remaining 2 tablespoons butter into small pieces and place on dough.
  4. Bake 30 to 40 minutes or until deep golden brown. Cool 5 minutes.
  5. Run knife around edge of skillet to loosen cake. Place heatproof serving plate upside down over skillet; carefully turn plate and skillet over. Remove skillet.
  6. In small microwavable bowl, stir preserves and 1 tablespoon water until blended. Microwave on High 30 to 60 seconds or until mixture boils.
  7. To serve, cut coffee cake into wedges. Drizzle 1 tablespoon preserves mixture over each wedge. Serve warm.

 

Sunday
Nov102013

The Bake-Off is Coming: Orange Cardamom Blueberry Crostada

Blueberry Crostada

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 recipes like crazy until the big event! 

How cool is this? A rustic dessert with minimal effort. It was cleverly dreamed up by Cathy Wiechert of Mound, Minnesota.

Orange Cardamom Blueberry Crostada

Prep Time: 10 Min Total Time: 1 Hr 5 Min Makes: 6 servings

Ingredients

 

  • 1 Pillsbury refrigerated pie crust, softened as directed on box
  • 1/2 cup Smucker's Orchard's Finest Pacific Grove Orange Marmalade Medley
  • 2 tablespoons Pillsbury BEST All Purpose Flour
  • 1/4 teaspoon ground cardamom
  • 2 cups fresh blueberries
  • 1 egg yolk
  • 1to 2 tablespoons coarse white sparkling sugar

 

 

  1. Heat oven to 425°F. Line 15x10-inch pan with sides with parchment paper.
  2. Unroll pie crust in pan. In medium bowl, mix preserves, flour and cardamom. Carefully fold in blueberries. Spoon mixture over crust to within 2 inches of edge. Fold edge of crust over filling, pleating crust as necessary. In small bowl, beat egg yolk with two teaspoons water. Lightly brush crust edge with egg mixture; sprinkle with sugar.
  3. Bake 17 to 23 minutes or until crust is golden brown and filling is bubbly. Cool at least 30 minutes before serving.

 

Sunday
Nov102013

The Bake-Off is Coming: PB+J Mini Walnut Muffins

Mini pb+j muffins

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 recipes like crazy until the big event! 

It's like the classic sandwich got a breakfast makeover! This tasty treat comes from Anne Johnson of Vincent, Ohio.

Peanut Butter and Jelly Mini Walnut Muffins

Prep Time: 30 Min Total Time: 1 Hr Makes: 48 servings

Ingredients

  • 1 roll Pillsbury refrigerated peanut butter cookie dough
  • 1/3 cup All Purpose Flour
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/3 cup buttermilk
  • 3 cups finely chopped walnuts
  • 1/2 cup Smucker’s Seedless Strawberry Jam

Procedure

  1. Heat oven to 350°F. Spray 48 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.
  2. In small bowl, mix flour, baking soda and 1/4 teaspoon salt; set aside. In large bowl, break up cookie dough. Beat in eggs and buttermilk with electric mixer on medium speed until smooth. Stir in flour mixture just until moistened. Stir in 1 1/2 cups of the walnuts. Spoon about one tablespoon batter into each muffin cup, filling 2/3 full.
  3. Bake 8 to 12 minutes or until light golden brown and toothpick inserted in center comes out clean. Remove from pans to cooling rack. Cool 5 minutes or until cool enough to handle.
  4. Meanwhile, in small microwavable bowl, microwave jam on High 45 to 60 seconds or until melted. Place remaining 1 1/2 cups walnuts in small bowl.
  5. Dip tops of muffins in jam; roll tops in remaining 1 1/2 cups walnuts. Serve warm or cool.

 

Sunday
Nov102013

The Bake-Off is Coming: Berry Filled Shortbread Brunch Tart

Brunch 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. 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 recipes like crazy until the big event! 

It's breakfast! With shortbread involved! This nummy recipe comes from Laura Majchrzak of Hunt Valley, Maryland.

Berry Filled Shortbread Brunch Tart

Prep Time: 20 Min Total Time: 1 Hr 40 Min Makes: 12 servings

Ingredients

  • 1 1/2cups Pillsbury BEST® All Purpose Flour
  • 1 cup powdered sugar
  • 3/4 cup cold unsalted butter, cut in 1/2-inch cubes (do not use margarine)
  • 2 teaspoons vanilla
  • 1/2 cup Smucker's Northwest Triple Berry Preserves
  • 1/2 cup mascarpone cheese
  • 1tablespoon coarse white sparkling sugar

Procedure

  1. Heat oven to 375°F. In food processor, place flour, 3/4 cup of the powdered sugar and 1/2 teaspoon salt. Cover; process until well blended. Add butter and 1 1/2 teaspoons of the vanilla; process with on-and-off pulses until mixture is consistency of fine crumbs.
  2. Press 1 1/2 cups of the mixture evenly in ungreased 9-inch tart pan with removable bottom. Bake 12 minutes. Remove to cooking rack; cool 15 minutes.
  3. Meanwhile, in small bowl, stir preserves to soften; set aside. In another small bowl, mix mascarpone cheese, remaining 1/4 cup powdered sugar and remaining 1/2 teaspoon vanilla until well blended. Cover; refrigerate.
  4. Spread preserves evenly over cooled crust to within 3/8-inch of edge. Sprinkle remaining crust mixture evenly over top, covering preserves completely. Pat gently; sprinkle with white sparkling sugar.
  5. Bake 18 to 26 minutes longer or until edges are golden brown. Cool 25 minutes on cooling rack; remove side of pan. Using sharp knife, cut into 12 wedges. Serve warm with sweetened mascarpone mixture.

 

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