The Bake-Off is Coming: Coconut Pecan Chocolate 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 recipes like crazy until the big event! 

Dudes. Dudettes. This is like German Chocolate Cake in fudge form! Good stuff. It comes from Lesley Pew of Lynn, Massachusetts.

Coconut Pecan Chocolate Fudge

Prep Time: 25 Min Total Time: 1 Hr 55 Min Makes: 64 servings

Ingredients

• 1 cup milk chocolate chips (6 oz)
• 1 can Pillsbury Creamy Supreme Milk Chocolate Frosting
• 2 teaspoons vanilla
• 2 cups chopped pecans, toasted
• 2 cups sweetened shredded coconut, toasted
• 1 cup white vanilla baking chips (6 oz)
• 1 can Pillsbury Creamy Supreme Coconut Pecan Frosting

Procedure

1. Line 9-inch square pan with foil, extending foil over 2 opposite sides of pan. Spray foil with Crisco® Original No-Stick Cooking Spray.
2. In medium microwavable bowl, microwave chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in milk chocolate frosting and 1 teaspoon of the vanilla. Reserve 2 tablespoons of the nuts and 2 tablespoons of the coconut. Stir half of the remaining nuts and half of the remaining coconut into the chocolate mixture. Spread in pan.
3. In medium microwavable bowl, microwave white vanilla chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in coconut pecan frosting and remaining 1 teaspoon vanilla. Stir in remaining half of the nuts and coconut. Spread over chocolate mixture. Sprinkle reserved nuts and coconut over fudge.
4. Refrigerate 1 1/2 hours or until firm. Remove foil; cut into 8 rows by 8 rows. Store covered in refrigerator.

The Bake-Off is Coming: Seeds and Chocolate Pastry Wedges

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! 

Gotta tell you: this one intrigues me. It's sweet, salty, and refined. I want to try! Vicki Mager of Bloomington, Minnesota says it's a perfect happy hour snack, which is just fine with me, too.

Seeds and Chocolate Pastry Wedges

Prep Time: 15 Min Total Time: 1 Hr Makes: 12 servings

Ingredients

• 1 Pillsbury refrigerated pie crust, softened as directed on box
• 2 1/4 teaspoons sugar
• 3/4 teaspoon ground cinnamon
• 1/3 cup dried currants
• 1/4 cup roasted unsalted sunflower nuts
• 1/4 cup roasted salted hulled pumpkin seeds (pepitas)
• 1/4 cup Jif Chocolate Flavored Hazelnut Spread

Procedure

1. Heat oven to 400°F. Unroll pie crust on ungreased cookie sheet. Pinch outside edge to form 1/4-inch rim. Prick dough several times with fork.
2. In small bowl, mix sugar and cinnamon; sprinkle over crust. In medium bowl, mix currants, sunflowers nuts and pumpkin seeds. Sprinkle mixture over crust; press firmly into crust. Cover loosely with foil.
3. Bake 10 minutes; uncover. Bake 3 to 6 minutes longer or until edges are light golden brown. Remove from oven; immediately cut into 12 wedges. Do not separate.
4. Spoon chocolate hazelnut spread into decorating bag or 1-quart resealable food storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle spread over seeds. Cool completely, about 30 minutes.

The Bake-Off is Coming: Sweet Orange and Toasted Almond 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, love, love a nice dense coffee cakes. Don't you? This one, dreamed up by Bee Engelhart of Bloomfield Hills, Michigan sounds particularly tasty.

Prep Time: 20 Min Total Time: 1 Hr 15 Min Makes: 8 servings

Ingredients

• 1 can Pillsbury refrigerated orange flavor sweet rolls with icing
• 8 teaspoons Smuckers Low Sugar Sweet Orange Marmalade
• 1/3 cup Pillsbury BEST All Purpose Flour
• 2 tablespoons sugar
• 1/4 cup almond paste, crumbled
• 3 tablespoons cold butter, cubed
• 2 tablespoons sliced almonds, toasted

Procedure

1. Heat oven to 350°F. Spray 13x4 1/2-inch rectangular tart pan with removable bottom or 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. If using tart pan, place 15x10-inch pan with sides on middle oven rack.
2. Separate dough into 8 rolls. Reserve icing. Press rolls in bottom of pan. Drop marmalade by teaspoonfuls evenly over dough. I
3. n medium bowl, mix flour and sugar. With pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in almond paste and butter until mixture looks like fine crumbs. Sprinkle evenly over dough.
4. Place tart pan in oven on pan with sides. Bake 25 to 35 minutes or until golden brown. In small microwavable bowl, microwave icing on High 10 to 15 seconds; stir. Immediately drizzle over coffee cake; sprinkle with nuts. Cool 20 minutes.

The Bake-Off is Coming: Apple Pie Breakfast 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 recipes like crazy until the big event! 

Listen. It's got apples, so it's healthy for breakfast. NO FOLLOW UP QUESTIONS ALLOWED. I like the way Debbie Rowe of Lexington, Kentucky thinks--apple pie in the AM!

Apple Pie Breakfast Bake

Prep Time: 15 Min Total Time: 1 Hr 55 Min Makes: 8 servings

Ingredients

• 2 cans Pillsbury refrigerated crusty French loaf
• 1 cup butter, melted
• 1 can (21 oz) apple pie filling
• 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
• 1 teaspoon apple pie spice
• 1 teaspoon vanilla
• 1 cup maple syrup, warmed

Procedure

1. Heat oven to 350°F. Bake loaves as directed on can; cool 20 minutes. Cut about 1 1/2 French loaves into 1/2-inch cubes to make 7 1/2 cups. Reserve remaining 1/2 loaf for another use. Increase oven temperature to 375°F.
2. In 13 x 9-inch (3-quart) glass baking dish, evenly layer melted butter, apple pie filling and bread cubes.
3. In medium bowl, stir sweetened condensed milk, apple pie spice and vanilla until well blended. Pour over bread, pushing bread down to absorb liquid.
4. Bake 25 to 35 minutes or until deep golden brown and bubbly. Cool 15 minutes. Serve warm with maple syrup.

The Bake-Off is Coming: Cranberry Orange Dark Chocolate Flatbread

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! 

Cranberry Orange Dark Chocolate Flatbread! It's like pizza, but with dessert toppings! I vote yes, and commend Arlene Erlbach of Morton Grove, Illinois for introducing me to this recipe.

Cranberry Orange Dark Chocolate Flatbread

Prep Time: 10 Min Total Time: 50 Min Makes: 12 servings

Ingredients

• 3/4 cup turbinado sugar (raw sugar)
• 1 can Pillsbury® refrigerated thin pizza crust
• 1 jar (12 oz) Smucker's Orange Marmalade Medley
• 2 tablespoons Light Olive Oil
• 3/4 cup sweetened dried cranberries
• 3/4 cup dark chocolate chips
• 3/4 cup sliced almonds

Procedure

1. Heat oven to 400°F. Spray 15x10-inch nonstick or dark pan with sides with Crisco® Original No-Stick Cooking Spray.
2. Sprinkle pan evenly with 1/4 cup of the sugar. Unroll dough over sugar. Press dough to edges of pan. Pinch dough to form rim, crimping edge as desired.
3. In small bowl, mix marmalade and oil; spoon and spread over dough. Sprinkle evenly with cranberries, chocolate chips and almonds; press lightly into dough. Sprinkle with remaining 1/2 cup sugar.
4. Bake 12 to 18 minutes or until edges are golden brown. Cool at least 20 minutes. Serve warm or cool.

The Bake-Off is Coming: Malted Milk Ball Peanut Butter Cream Squares

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! 

This is a personal favorite Bake-Off entry of mine. I was always the kid who wanted malted milk balls as my movie candy, so this speaks to me nostalgically! And as for the peanut butter...well, who doesn't love that?Thanks to Craig Partin of Fuquay-Varina, North Carolina  for adding it to the mix.

Malted Milk Ball Peanut Butter Cream Squares

Prep Time: 20 Min Total Time: 2 Hr 50 Min Makes: 24 servings

Ingredients

• 1 roll Pillsbury refrigerated peanut butter cookie dough
• 1 cup heavy whipping cream
• 1 can Pillsbury Creamy Supreme Vanilla Flavored Frosting
• 2 cups Jif Creamy Peanut Butter
• 1jar (7 oz) marshmallow creme
• 2 cups coarsely chopped malted milk balls
• 1/2 cup Chocolate Flavored Syrup

Procedure

1. Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough and press evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
2. In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
3. In large bowl, beat frosting and peanut butter with electric mixer on medium speed until well blended. Carefully fold whipped cream, marshmallow creme and 1 1/2 cups of the malted milk balls into peanut butter mixture. Spoon and spread mixture over cooled cookie crust. Refrigerate 2 hours or until cream layer is set. Cut into 6 rows by 4 rows.
4. To serve, place cream squares on dessert plates. Drizzle each with 1 teaspoon of the chocolate-flavored syrup. Sprinkle with remaining chopped malted milk balls. Store covered in refrigerator.

The Bake-Off is Coming: PB+J Breakfast Danish

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 peanut butter. I love jelly. But especially, I love danish. This pastry brings all three together in a perfect breakfastly matrimony. And it's dreamed up by a fellow Jersey girl: Julie Paolella of Galloway, New Jersey!

PB+J Breakfast Danish

Prep Time: 30 Min Total Time: 1 Hr 15 Min Makes: 8 servings

Ingredients

• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1/4 cup Jif® Creamy Peanut Butter
• 1 teaspoon vanilla
• 1 egg, separated
• 1 can Pillsbury® Grands! Flaky Layers refrigerated Butter Tastin' biscuits
• 1/3 cup Smucker’s Seedless Strawberry Jam

Procedure

1. Heat oven to 350°F. Line 15x10-inch pan with sides with parchment paper.
2. In medium bowl, beat cream cheese, sugar, peanut butter, vanilla and egg yolk with electric mixer on medium speed 1 minute or until fluffy, scraping sides of bowl if necessary; set aside.
3. Arrange biscuits in 2 rows of 4 biscuits in center of pan, with sides of biscuits just touching. Press or roll biscuits to 14x9-inch rectangle. Spread cream cheese mixture over dough to within 1/2 inch of edges. Using parchment paper, bring long sides of dough over filling, overlapping slightly in center. With fork, lightly beat egg white; brush over top and sides of dough.
4. Bake 25 to 35 minutes or until golden brown. Cool 10 minutes. Spoon and spread jam down center of pastry. Carefully remove to serving plate. Serve warm.

The Bake-Off is Coming: Fudgy Chocolate Hazelnut Bars

akeSpy 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! 

Julie Pando Watertown, Massachusetts  deserves some serious thanks: she's come up with a tasty brownie recipe that comes together in less than 30 minutes and involves minimal ingredients for maximum tastiness. Sweet!

Prep Time: 20 Min Total Time: 3 Hr 10 Min Makes: 16 servings

Ingredients

• 1can Pillsbury Creamy Supreme Chocolate Fudge Flavored Frosting
• 1 cup Jif Chocolate Flavored Hazelnut Spread

• 3 eggs
• 3/4 cup All Purpose Flour
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped hazelnuts

Procedure

1. Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over 2 opposite sides of pan. Spray foil with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, beat frosting and chocolate hazelnut spread with electric mixer on high speed 2 minutes until fluffy and light in color. Reserve 1/4 cup of the frosting mixture in small microwavable bowl; set aside. Add eggs and 1/4 teaspoon salt to remaining frosting mixture; beat on high speed 1 minute until well mixed. Stir in flour and chocolate chips. Pour and spread batter into pan. Top with hazelnuts.
3. Bake 38 to 48 minutes or until center is set and slightly jiggly. Cool completely, about 2 hours. Microwave reserved frosting mixture on High 15 seconds or until mixture is of drizzling consistency. Drizzle over brownies; let stand 5 minutes.
4. Remove foil; using serrated knife cut into 4 rows by 4 rows.

CakeSpy for Craftsy: Twin Cakes

Hey! Are there twins in your life (or might there be soon)? Here are some fab ideas for baby twin cakes, on Craftsy!

The Bake-Off is Coming: Blueberry Cinnamon Roll 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! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Marie Sheppard Chicago, Illinois is the one to thank for this tasty morning treat. Hey, I'll bet it would taste good in the PM, too!

Blueberry Cinnamon Roll Coffee Cake

Prep Time: 25 Min Total Time: 1 Hr 15 Min Makes: 8 servings

Ingredients

• 1 medium lemon
• 3/4 cup fresh blueberries
• 1/4 cup Smucker's® Blueberry Preserves
• 2 teaspoons cold butter, cut into small pieces
• 2 cans Pillsbury® refrigerated cinnamon rolls with cream cheese icing
• 1 egg
• 1/4 cup pecans or cinnamon pecans, coarsely chopped

Procedure

1. Heat oven to 350°F. Spray nonstick 9-inch tart pan with removable bottom with Crisco® Original No-Stick Cooking Spray. Line cookie sheet with parchment paper; place tart pan on cookie sheet.
2. In medium bowl, grate 1 teaspoon zest from the lemon. In small bowl, squeeze 1 tablespoon juice from the lemon; set aside.
3. Mix 2 tablespoons of the blueberries with the lemon zest, mashing berries slightly with fork. Stir in preserves, remaining blueberries and butter; set aside.
4. Separate rolls from both cans; reserve icing. On parchment paper, press rolls, cinnamon side down, into 3- to 4-inch rounds. Spoon about 1 tablespoon blueberry mixture in center of each round. Fold dough over filling, pressing edges to seal. Place filled rolls in pan, seam side up in spoke fashion with 2 in the center.
5. In small bowl, lightly beat egg with wire whisk; brush over rolls. Bake 22 to 32 minutes or until center is deep golden brown. Remove to cooling rack.
6. Cool 5 minutes. Remove side of pan; cool 10 minutes longer. Stir reserved icing into lemon juice. Drizzle evenly over rolls. Sprinkle with pecans. Serve warm or cool.