Breakfast is Served: Easy Crescent Roll Danish

Do you want a delicious cream cheese danish, but can't make yourself wait for yeasted dough to rise? Well, because I am a genius, I have figured out that you don't need to do all that--all you need to do is go to the grocery store and buy some crescent rolls. You know, the kind you buy in the tube, that makes that satisfying "pop!" sound when you open them.

All you need to do, really, is make the high-fat filling.

Coming together in minutes, you fold the crescent rolls around aforementioned high-fat and highly scrumptious cream cheese filling for a crowd-pleasing morning treat. It's a fantastic breakfast that feels like the weekend but is easy enough to make on a weekday. YES!

Crescent Roll Danish

Active time: 5 minutes Total time: 30 minutes Makes 8 pastries

Ingredients

• 1 tube Crescent Rolls (don't waste your time using low-fat)
• 1 package (8 ounces) cream cheese, softened (do not use low-fat)
• ½ cup confectioners’ sugar
• 1 teaspoon lemon juice
• 8 teaspoons strawberry jelly or preserves (or flavor of your choice)

Procedure

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Unroll the Crescent Rolls dough. Separate the dough into four rectangles with triangle perforations. On each rectangle, gently use your fingers to incorporate the perforations into the dough. Now you have four un-perforated rectangles. Cut each rectangle in half, so that you have two squares. Now, cut each into 4 parts. You will end up with 8 squares.  
3. Transfer them to the baking sheet, evenly spaced, and aligned with a point toward you so that they look like diamonds.
4. In a large bowl, by hand or with an electric mixer, combine the cream cheese, confectioners’ sugar, and lemon juice. Mix until thoroughly combined and light and fluffy.
5. Spoon a heaping tablespoon of the filling on the center of each pastry. Lightly spread it so that it is slightly flatter, but leave about 1 inch on all sides. If desired, spoon a teaspoon of strawberry jelly on top of the cream cheese mixture. 

6. Gently fold the left hand side of the dough on top of the filling, and bring the right side of the dough on top of that, so that the two sides form a seal. Gently press to ensure that they adhere, as they could unravel in the oven if you don’t. So now, it looks like two little arms hugging the filling, with the top and bottom exposed. Or, fold up the sides so that each grasps the filling in a little "bowl". Be sure to pinch the sides to form a seal if you do this.

7. Bake in the preheated oven for 15 to 18 minutes, or until the pastries are golden. Remove from oven and let cool until warm. Serve warm.

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The Bake-Off is Coming: 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.

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The Bake-Off is Coming: German Chocolate Doughnuts Recipe

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.

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The Bake-Off is Coming: Cherry Almond 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. 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.

The Bake-Off is Coming: 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.

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