Pillsbury Bake-Off Countdown: Chewy Peanut Butter-Caramel Bars

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

What happens when Millionaire's shortbread meets peanut butter? Total deliciousness, that's what!

And these ones are not only delicious but quite easy to prepare, says Sandra Hilbert of Fort Littleton, PA, who invented this recipe for the Pillsbury Bake-Off: "Pillsbury sugar cookies jump-start these ooey-gooey bars. A few additional ingredients create an awesome flavor combo!"

Chewy Peanut Butter-Caramel Bars

36 Bars

• 1package Pillsbury® Ready to Bake!™ refrigerated sugar cookies
• 1/2cup LAND O LAKES® Butter
• 1can (14 oz) Eagle Brand® Sweetened Condensed Milk
• 1cup packed light brown sugar
• 1cup granulated sugar
• 1 3/4cups graham cracker crumbs
• 1bag (11.5 oz) Hershey's® milk chocolate baking chips
• 1/2cup Jif® Creamy Peanut Butter
• 1/2cup finely chopped Fisher® Dry Roasted Peanuts

Procedure

1. Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray or line with nonstick foil. Evenly arrange cookie rounds in pan.
2. Bake 24 to 26 minutes or until light golden brown. Cool 15 minutes on cooling rack.
3. Meanwhile, in 2-quart heavy saucepan, melt butter over medium heat. Stir in condensed milk, brown sugar and granulated sugar until blended. Add graham cracker crumbs; mix well (mixture will be thick). Bring to a boil, stirring constantly. Reduce heat to low; cook 5 minutes, stirring constantly, or until slightly thickened. Pour caramel mixture over warm cookie crust, spreading evenly.
4. In medium microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 20 seconds, stirring every 30 seconds, until smooth. Stir in peanut butter until blended. Spread evenly over caramel layer. Sprinkle with chopped peanuts. Refrigerate 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Cake Byte: Hi-Hat Cupcakes at Trophy Cupcakes

Dudes. Dudettes. I love this time of year.

The cherry blossoms are in bloom, Creme Eggs are in abundance...and in Seattle, Trophy Cupcakes' most anticipated cupcake of the year is returning Easter weekend: The Marshmallow Hi-Hat!

 Appearing just two days per year, the Hi-Hat Cupcake is made by "topping Trophy’s decadent Valrhona chocolate cupcake with a sky-high swirl of pastel-tinted marshmallow frosting, and then they are hand-dipped in semi-sweet Callebaut chocolate! Pretty pastel marshmallow, rich Belgian chocolate, and moist Valrhona cake all rolled into one amazing confection."

This epic sweet will be available at all Trophy locations on Saturday, April 7, and at the University Village and Pacific Place locations on Sunday, April 8! 

The treats can be ordered in advance. For those interested in a Saturday, April 7 delivery, orders must be confirmed by Friday, April 6. Check us out on Facebook at facebook.com/trophy.cupcakes and Twitter at @trophycupcakes for delivery specials! 

Pillsbury Bake-Off Countdown: Spiced Chocolate Cupcakes with Caramel Buttercream

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Clearly, Lori Falce of Osceola Mills, PA, is sort of a genius. Because she takes a chocolate-caramel cupcake, which is already a pretty perfect food, and makes it better in her recipe for Spiced Chocolate Cupcakes with Caramel Buttercream. As she puts it: "Surprise! There's a cayenne kick hiding in these fudgy brownie cupcakes smothered in a delightful caramel and whipped cream frosting".

NOM. Here's how you make 'em.

Spiced Chocolate Cupcakes with Caramel buttercream

Makes 18 cupcakes

• 1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
• 1/2 cup Canola Oil
• 1/4 cup water
• 1 teaspoon vanilla Extract
• 1/4 teaspoon cayenne Pepper
• 3 eggs
• 2 1/2 teaspoons ground Cinnamon
• 1/4cup granulated sugar
• 3/4 cup butter, softened
• 3/4 cup Hershey’s® caramel syrup
• 3 cups powdered sugar
• 1/4 cup heavy whipped cream, if desired*
• 18 Hershey's® Mini Kisses® milk chocolates

1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In large bowl, stir brownie mix, oil, water, vanilla, cayenne and eggs 50 strokes with spoon. Divide batter evenly among cups. In small bowl, mix 2 teaspoons of the cinnamon and granulated sugar. Sprinkle evenly over batter in cups.
2. Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3. In large bowl, beat butter, 1/2 cup of the caramel syrup and remaining 1/2 teaspoon cinnamon with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. *For softer frosting, add whipping cream 1 tablespoon at a time for desired spreading consistency. Frost cupcakes; drizzle each with scant teaspoon caramel syrup. Top each cupcake with 1 milk chocolate candy. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Luscious Caramel-Brownie Bites

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

First off, yum.

Second off, someone from Portland, OR, employs corn syrup in a recipe? I will confess, this made me feel better about myself, because I am not adverse to using corn syrup, and it proves that not everyone in the Northwest is living the Portlandia-life.

Third off, YUM again: here's a recipe, contributed by Marjean Bigelow of Portland, Oregon, for "Luscious Caramel-brownie bites". As she says, "Double desserts are doubly good! Bake brownies in flaky pie crust and then double the indulgence with ganache and caramel!". Here's the recipe.

Luscious Caramel-brownie bites

makes 36

• 1bag (14 oz) caramels, unwrapped
• 1/2cup whipping cream
• 1box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1/2cup Fisher® Chef’s Naturals® Chopped Pecans, finely chopped
• 1box (15.9 oz) Pillsbury® Chocolate Extreme Premium Brownie Mix
• 1/3cup Crisco® Pure Canola Oil
• 3tablespoons water
• 1LAND O LAKES® Egg
• 2/3cup Hershey's® semi-sweet chocolate baking chips
• 1tablespoon light corn syrup

Procedure

1. In medium microwavable bowl, microwave caramels and 1/4 cup of the cream on High 2 to 3 minutes, stirring every 30 seconds, until melted and smooth. Cool 30 minutes.
2. Meanwhile, spray 36 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Unroll pie crusts; roll each into 13-inch round. Using 2 1/2-inch round cookie cutter, cut 18 rounds from each crust, rerolling dough if necessary. Gently press each round on bottom and up side of muffin cup. Spoon scant 1/2 teaspoon pecans in bottom of each cup. Spoon about 1 teaspoon caramel mixture over pecans in each cup (cup will be 1/2 full); reserve remaining caramel mixture.
3. Heat oven to 350°F. In medium bowl, stir brownie mix (with syrup packet), oil, water and egg 50 strokes with spoon. Spoon 1 level tablespoon brownie batter into each cup.
4. Bake 18 to 24 minutes or until toothpick inserted into edge of brownie comes out clean. Cool in pans on cooling racks 10 minutes. Run knife around edges of cups to loosen; carefully remove from cups. Place on cooking racks. Cool completely, about 30 minutes.
5. Meanwhile, to make ganache glaze, in small microwavable bowl, microwave remaining 1/4 cup cream and chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Stir in corn syrup until blended. Spoon ganache over each brownie. Refrigerate about 30 minutes or until ganache is set.
6. Microwave reserved caramel mixture on High 20 to 30 seconds if necessary for drizzling consistency. Drizzle each brownie with about 1/2 teaspoon caramel mixture. Store loosely covered in refrigerator.

Baker's Dozen: A Batch of Sweet Links

Source: bettycrocker.com via Anna on Pinterest

Cinnabunnies! See picture above.

Yeah, yeah. I made Cadbury Creme Egg Salad Sandwiches.

Educake-tion: A bakery designed with education in mind.

Rainbow connection cupcakes! All that's missing is a unicorn inside.

I want to eat this: chocolate malt cookies.

I also want to eat this: Cinnamon vanilla bean ice cream.

Marshmallow chocolate chip cornflake cookies: just crazy enough to be delicious!

Cutest cookies ever? Possibly.

Chocolates by Kelly. Deliciousness!

If you want to see a pretty Peeps cake...click here.

OMG! COOKIE BOWLS!

I want to be friends with these lemon cupcakes.

Coconut bliss milkshake. YUM!

Popovers! With dark chocolate Irish Cream sauce.

Milk chocolate layer cake: yes please.

I officially despise frozen yogurt, but this made me smile.

Interesting: have food blogs jumped the shark? 

Pillsbury Bake-Off Countdown: Orange Marmalade Cornmeal Muffins

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

"Good morning! Get a triple hit of orange in sweet homemade muffins and a special orange butter." Paula Mahagnoul of Sioux Falls, South Dakota

Makes 6 very freaking large muffins.

Orange Marmalade Cornmeal Muffins

Muffins

• 1/2cup LAND O LAKES® Butter, softened
• 1/2cup Smucker’s® Sweet Orange Marmalade
• 1LAND O LAKES® Egg
• 1tablespoon grated orange peel
• 1/2teaspoon McCormick® Pure Orange Extract
• 1/8teaspoon kosher (coarse) salt
• 1/3cup yellow cornmeal
• 2teaspoons baking powder
• 2/3cup orange juice
• 1 1/4cups Pillsbury BEST® All Purpose Flour

Candied Orange Peel

• Peel from 1 large orange
• 3tablespoons granulated sugar
• 1/4cup water

Glaze

• 3/4cup powdered sugar
• 2tablespoons orange juice

Orange Butter

• 6 tablespoons butter, softened
• 1/4cup Smucker’s® Sweet Orange Marmalade

1. Heat oven to 350°F. Spray 6 jumbo muffin cups with Crisco® Butter Flavor No-Stick Cooking Spray. In large bowl, beat 1/2 cup butter and 1/2 cup orange marmalade until blended. Stir in egg, 1 tablespoon orange peel, orange extract and salt until well blended. Add cornmeal and baking powder; mix well. Alternately add 2/3 cup orange juice and flour, stirring just until moistened. Spoon rounded 1/3 cup batter into each muffin cup.
2. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool in cups 15 minutes. Remove from cups to cooling rack.
3. Meanwhile, to make candied orange peel, using vegetable peeler, cut 1/2-inch-wide strips of peel from orange. Using knife, cut orange peel into fine strips. In 1-quart saucepan, bring granulated sugar, orange peel strips and water to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes. With slotted spoon, remove peel from syrup. Cool on waxed paper.
4. In small bowl, combine glaze ingredients; mix well. Set aside. In another small bowl, beat together orange butter ingredients until light and fluffy. Set aside.
5. Drizzle glaze over tops of muffins. Garnish each with candied orange peel. Serve with orange butter.

Seeking Sweetness: Daily Snapshot, Eggheads

CakeSpy Note: if you follow me on facebook or Twitter, you probably know I'm partial to documenting my sweet goings-on. Here's where I post a daily feel-good photo, for no particular reason other than to showcase these sweet little nothings, in hopes that they'll make you smile.

You know, I'd always wondered what would happen when these two met.

Pillsbury Bake-off Countdown: Strawberries & Cream Sugar Cookie Sandwiches

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

If you wanna get fancy, you've got to start dressing up your sugar cookies.

Give them a virtual pinkies-out by tricking them out as Strawberries and Cream Sugar Cookie Sandwiches! "Dress up sugar cookies wtih a creamy filling, chocolate drizzle and fresh strawberries. Ooh la la!" says the inventor and Bake-off Finalist Christena Rooks of Cincinnati, Ohio.

Strawberries & Cream Sugar Cookie Sandwiches

Makes 12 sandwiches

• 1 package Pillsbury® Ready to Bake!refrigerated sugar cookies
• 1 package (2 oz) pecan Chips (1/2 cup)
• 1 container (8 oz.) mascarpone cheese
• 2 tablespoons powdered sugar
• 1/2 teaspoon pure Vanilla Extract
• 1/4 cup Smucker’s® Strawberry Preserves
• 2 tablespoons milk chocolate baking chips
• 2 tablespoons white baking chips
• 6 small strawberries, cut in half

1. Heat oven to 350°F. Shape cookies into balls; roll 12 of the cookies in pecans, pressing into dough. Place all of the cookies 2 inches apart on large ungreased cookie sheets.
2. Bake 11 to 15 minutes or until golden brown. Cool on cookie sheets 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
3. Meanwhile, in small bowl, stir together mascarpone, powdered sugar and vanilla until blended. Spread 1 heaping tablespoonful mascarpone mixture on bottom of each plain cookie; top each with 1 teaspoon preserves. Top with pecan-coated cookies, bottom side down; press slightly.
4. In small resealable freezer plastic bag, place milk chocolate chips; seal bag. Microwave on High 20 to 30 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Repeat with another bag and white chips.
5. Squeeze bag to drizzle milk chocolate and white chocolate over top of cookie sandwiches. Top each sandwich with strawberry half. Store in refrigerator.

Pillsbury Bake-Off Countdown: Great-Start Breakfast Cookies

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

It's official: eating cookies for breakfast is officially acceptable. Pillsbury says so. Or at least one of the finalists in the Bake-off does: "Mix carrots and crushed cereal into oatmeal cookie dough to bake a dozen good-morning breakfast cookies. " This sweet treat was invented by Teresa Ralston of New Albany, Ohio.

Great-Start Breakfast Cookies

Makes 12

• 1/2 cup chopped Pecans
• 1 package Pillsbury® Big Deluxe refrigerated oatmeal raisin cookies
• 1 cup finely shredded carrots
• 2 1/2 cups toasted whole wheat flake cereal, crushed to 1 cup
• 1/2 cup flaked coconut
• 1 tablespoon grated orange peel
• 1/2 teaspoon salt
• 3/4 teaspoon ground Cinnamon
• 1 1/2 cups powdered sugar
• 2 tablespoons fresh orange juice
• 3 orange slices, if desired
• 3 large strawberries, if desired

Procedure

1. Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.
3. Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely, about 15 minutes.
4. In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.

Cake Byte: CakeSpy Featured on Martha Stewart's Website

Curious about the life of a Spy? Well, you can find some sweet details--including the secrets of my sweet life, including my baking essentials, secret wish list, and the guilty-pleasure ingredients I cannot live without! 

Hint: the color hot pink, and rainbow-hued food, are included.

To get the full story, check out the sweet interview I did on the Martha Stewart website. Martha and I, by the way, will be hanging out (because obviously we're BFF) at the upcoming Pillsbury Bake-off.

Check out the interview here!