The Bake-Off is Coming: Creamy Fruit and Nut Cinnamon Roll Cups

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! 

These cinnamon roll cups contain a mixture of fruit and nuts stuffed inside. You know what that means: HEALTH FOOD! And the best kind, because it's all wrapped up and delivered to your belly in a cinnamon roll and copious icing wrapped package. This fine contribution to the world of health food comes at you from Becky McKay of Boulder, Colorado.

Creamy Fruit and Nut Cinnamon Roll Cups

Prep Time: 15 Min Total Time: 35 Min Makes: 8 servings

Ingredients

• 1/4 cup Apricot Preserves
• 2 tablespoons golden raisins
• 2 tablespoons sweetened dried cranberries
• 2 tablespoons finely chopped pecans
• 1/8 teaspoon ground nutmeg
• 1 can Pillsbury refrigerated cinnamon rolls with icing
• 4 oz (half of 8-oz package) cream cheese, cut in 8 cubes

Procedure

1. Heat oven to 375°F. Spray 8 regular-size muffin cups with No-Stick Cooking Spray. In medium bowl, mix preserves, golden raisins, dried cranberries, pecans and nutmeg until well blended. 
2. Separate dough into 8 rolls; reserve icing. Place 1 roll, cinnamon side up, in each muffin cup; firmly press dough in bottom and up side of each cup. Spoon apricot mixture into each cup. Top each with cream cheese cube; press in lightly. 
3. Bake 13 to 20 minutes or until golden brown. Remove rolls from pan. 
4. In small microwavable bowl, microwave icing on High 10 seconds. Drizzle over warm rolls.

The Bake-Off is Coming: Peanut Butter Caramel Sticky Rolls

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! 

Wendy Wiseman of Bella Vista, Arkansas is my new favorite person. Why? Because she's the one who dreamed up these decadently dreamy Peanut Butter Caramel Sticky Rolls. I have no doubt that sticky fingers are a problem around these rolls, not only because well, they're sticky, but also because people will want to steal an extra after they've had a taste! 

Here's how you make 'em.

Peanut Butter Caramel Sticky Rolls

Prep Time: 20 Min Total Time: 55 Min Makes: 12 servings

Ingredients

• 1/2 cup powdered sugar
• 1/2 cup Caramel Flavored Topping
• 1/4 cup Creamy Peanut Butter
• 2 cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
• 1/2 cup Chocolate Flavored Hazelnut Spread

Procedure

1. Heat oven to 400°F. Place paper or foil baking cup in each of 12 regular-size muffin cups. Generously spray with No-Stick Cooking Spray.
2. In small bowl, mix powdered sugar, caramel topping and peanut butter until blended. Unroll both cans of dough. Spread half of the caramel mixture evenly over each dough sheet to within 1/2-inch of edges. Starting on short side, roll up each dough sheet. Cut each roll crosswise into 6 pieces. Place cut sides up in muffin cups.
3. Bake 12 to 18 minutes or until golden brown. Remove from pan to cooling rack. Cool 15 minutes.
4. Meanwhile, in small microwavable bowl, microwave chocolate hazelnut spread on High 30 to 60 seconds. Drizzle over rolls.

The Bake-Off is Coming: French Toast Waffles with Apple Cherry Topping

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! 

Got a waffle iron and a taste for something sweet? If so, these waffles could be in your mouth in just about 20 minutes. They beautifully marry French toast flavors with waffle-y texture, and the apple cherry topping doesn't hurt anything. It was dreamed up by Tiffany Aaron of Quitman, Arkansas, who will be at the Bake-Off next month.

French Toast Waffles with Apple Cherry Topping

Prep Time: 20 Min Total Time: 20 Min Makes: 4 servings

Ingredients

• 1 can (21 oz.) apple pie filling
• 1/4 cup Smucker's® Cherry Preserves
• 2 eggs
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup heavy whipping cream
• 1 can Pillsbury® Place 'n Bake® refrigerated crescent rounds
• 1 1/2 teaspoons brown sugar

Procedure

1. Heat waffle maker.
2. In 1 1/2-quart saucepan, mix apple pie filling and cherry preserves. Cook over low heat until warm, stirring frequently. Remove from heat; keep warm.
3. In shallow dish, beat eggs, 1 teaspoon of the cinnamon and 1 tablespoon of the whipping cream with wire whisk until foamy.
4. Separate dough into 8 rounds. Dip each round in egg mixture, coating well. Place 2 to 4 rounds in waffle maker; close lid. Cook 3 to 4 minutes or until crisp and golden brown. Repeat with remaining rounds.
5. Meanwhile, in medium bowl, beat remaining whipping cream, remaining 1/2 teaspoon cinnamon and the brown sugar with electric mixer on high speed until stiff peaks form.
6. To serve, spoon warm apple mixture over waffles; top with sweetened whipped cream.

The Bake-Off is Coming: Cinnamon Roll Cranberry Orange Pull Apart

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! 

What's for breakfast tomorrow? Um, here's an idea: Cinnamon Roll Cranberry Orange Pull Apart. It comes together in less than an hour (including baking and cooling!), making it an ideal treat for a lazy morning. This stellar recipe comes at you from Leah Stacey of Montgomery, Alabama, who is bound to make delicious waves at the Bake-Off!

Cinnamon Roll Cranberry Orange Pull Apart

Prep Time: 20 Min Total Time: 55 Min Makes: 12 servings

Ingredients

• 1/4 cup sweetened dried cranberries
• 4 oz (half of 8-oz package) cream cheese, softened
• 5 tablespoons Smucker's® Sweet Orange Marmalade
• 6 tablespoons unsalted butter, melted
• 1/2 cup pecans, coarsely chopped
• 1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing (8 ct)
• 1 can (7.3 oz) Pillsbury® refrigerated cinnamon rolls with icing (5 ct)

Procedure

1. Heat oven to 375°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray.
2. In food processor, place cranberries. Cover; process until coarsely chopped. Add cream cheese and 4 tablespoons of the marmalade; process until well blended. Set aside.
3. Pour 3 tablespoons of the butter in bottom of cake pan; sprinkle with pecans.
4. Separate dough into 13 rolls; reserve icing. Place rolls on work surface, cinnamon side up. Flatten each roll to 3 1/2-inch round. Spoon about 1 tablespoonful of the cream cheese mixture on center of each round. Fold dough over filling; pinch edges to seal. Repeat with remaining rounds and filling.
5. Dip filled rolls in remaining 3 tablespoons butter. Place rolls in pan, seam side up, overlapping slightly. Drizzle with any remaining butter.
6. Bake 23 to 28 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Cool 5 minutes.
7. In small bowl, mix both cans of icing and remaining 1 tablespoon marmalade until blended; drizzle over cinnamon rolls.

The Bake-Off is Coming: Oatmeal Cookie Granola Berry Parfaits 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! 

Now here's a treat that is virtuous enough (fruit, yogurt) to be served for breakfast on a Monday, but tasty enough (oatmeal cookie crumbles) to make it pleasurable all week long. It's a simple and delicious treat, and it doesn't hurt that it's pretty, too. It was dreamed up by April Timboe of Siloam Springs, Arkansas. 

Oatmeal Cookie Granola Berry Parfaits

Prep Time: 30 Min Total Time: 30 Min Makes: 8 servings

Ingredients

• 1 package Pillsbury® Big Deluxe® refrigerated oatmeal raisin cookies
• 1/2 cup finely chopped pecans
• 1/2 cup shredded unsweetened coconut
• 3 cups plain fat-free Greek yogurt
• 3/4 cup Blueberry Preserves
• 80 fresh raspberries (about 12 oz)
• 16 fresh mint leaves

Procedure

1. Heat oven to 325°F. Line 2 large cookie sheets with parchment paper. Let cookie dough stand at room temperature 10 minutes to soften.
2. In large bowl, mix cookie dough, pecans and coconut with wooden spoon or knead with hands until well blended. Crumble mixture evenly on cookie sheets.
3. Bake both cookie sheets at the same time 18 to 28 minutes, stirring every 5 minutes and rotating cookie sheets halfway through baking, until golden brown. Cool completely, about 20 minutes. Break granola into smaller pieces.
4. Meanwhile, in medium bowl, mix yogurt and blueberry preserves until well blended. Refrigerate.
5. To assemble parfaits, spoon 1/4 cup of the granola into each of 8 (8 oz) glasses. Top each with 3 heaping tablespoons of the yogurt mixture and 7 raspberries. Repeat with remaining granola and yogurt mixture. Top each with remaining raspberries and fresh mint leaves.

The Bake-Off is Coming: Lemon Pistachio Blackberry Thumbprints 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! 

I appreciate the power of a promise. And these cookies, designed by Joan Cossette of Colbert, WA offer a delectable one: "Each bite of these sugar cookies promises a bit of sweet jam and a drizzle of sweet icing." Oh, yum.

Lemon Pistachio Blackberry Thumbprints

Prep Time: 25 Min Total Time: 35 Min Makes: 36 servings

Ingredients

• 1 roll Pillsbury refrigerated sugar cookie dough
• 1/2 cup shelled salted roasted pistachios, chopped
• 1/3 cup All Purpose Flour
• 1 teaspoon grated lemon peel
• 1/2 cup Blackberry Jam
• 1 cup powdered sugar
• 1 tablespoon honey

Procedure

1. Heat oven to 325°F. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature 10 minutes to soften.
2. In large bowl, break up cookie dough. Add pistachios, flour and lemon peel. Mix with wooden spoon or knead with hands until well blended.
3. Shape dough into 1-inch balls.
4. Place 2 inches apart on cookie sheets. With thumb or handle of wooden spoon, make indentation 3/4 inch wide in center of each cookie. Spoon about 1/2 teaspoon jam into each indentation.
5. Bake 10 to 13 minutes or until set but not browned. Remove to cooling racks. Cool 3 minutes.
6. In small bowl, mix powdered sugar, honey and 1 tablespoon water until smooth. If necessary, stir in water, 1 teaspoon at a time, until of drizzling consistency. Drizzle honey glaze over warm cookies. Store in covered container.

The Bake-Off is Coming: Strawberry Cream Cheese Cream Puffs 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! 

These sweet treats are a sure-fire recipe for success. They have so much going for them:

• Strawberries and cream are a match made in heaven, not to mention the fashionable style of a cartoon icon.
• Cream Puffs are delicious and delicate.
• And when it comes to baked goods, cream cheese makes just about any flavor richer, creamier, tangier, and tastier. 

See? I've bullet-pointed the reasons why these scientifically rule, so it's now fact.

These Strawberry cream cheese cream puffs were dreamed up by Dawn Logterman of Verona, Wisconsin, who says "Who doesn't love strawberries and cream? Here's a tasty way to serve up the combo."

Simple but sweet, and they come together in just 30 minutes of active time. Score!

Here's the recipe.

Strawberry Cream Cheese Cream Puffs Recipe

Prep Time: 30 Min Total Time: 1 Hr 30 Min Makes: 12 servings

Ingredients

• 1/2 cup butter
• 1 cup Pillsbury BEST® All Purpose Flour
• 4 eggs
• 1 package (8 oz) cream cheese, softened
• 1/2 cup Strawberry Preserves
• 1 container (8 oz) frozen whipped topping, thawed
• 1tablespoon powdered sugar

Procedure

1. Heat oven to 400°F. Line large cookie sheet with parchment paper.
2. In 2-quart saucepan, heat 1 cup water, the butter and 1/4 teaspoon salt to boiling over medium-high heat. With wooden spoon, stir in flour. Reduce heat to low; beat vigorously about 1 minute or until mixture forms a ball. Remove from heat. Beat in 1 egg at a time, beating vigorously after each addition until mixture is smooth and glossy. Drop dough by 1/4 cupfuls, 3 inches apart on cookie sheet, forming 12 mounds.
3. Bake 30 to 40 minutes or until puffed and golden brown. Remove from pan to cooling rack; prick side of each puff with tip of sharp knife to release steam. Cool completely, about 20 minutes.
4. Meanwhile, in medium bowl, beat cream cheese and preserves with electric mixer on medium speed until smooth. Fold in whipped topping until combined; refrigerate.
5. Just before serving, cut each puff in half horizontally. Spoon about 1/3 cup cream cheese mixture into bottom half of each puff. Place tops over filling. Sprinkle with powdered sugar. Serve immediately. Store in refrigerator.

The Bake-Off is Coming: Breakfast Panini with Caramelized Bananas in Coffee Syrup

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! 

Monday! It does not have to be no fun-day. Nope. Not when you start the day right, with a sweet breakfast sandwich made with bananas, choco-hazelnut spread, and some coffee liqueur sandwiched sweetly between biscuits. 

It's not hard to see why this tasty morsel is a finalist in the Pillsbury Bake-Off. Let's all take a moment to silently thank Lisa Speer of Palm Beach, Florida, for dreaming it up.

Breakfast Panini with Caramelized Bananas in Coffee Syrup

Prep Time: 25 Min Total Time: 40 Min Makes: 8 servings

Ingredients

• 1 can Pillsbury® Grands! Flaky Layers refrigerated buttermilk biscuits
• 1/2 cup packed brown sugar
• 1/4cup unsalted butter
• 1/4 cup coffee-flavored liqueur or brewed coffee
• 2 ripe firm large bananas, cut into 1/2-inch slices
• 1/2 cup Chocolate Flavored Hazelnut Spread
• 8 small strawberries, halved

Instructions

1. Heat oven to 350°F. Bake biscuits as directed on can. Cool 15 minutes.
2. Meanwhile, in 10-inch nonstick skillet, cook brown sugar, butter and coffee liqueur over medium heat, stirring constantly, 3 to 5 minutes or until slightly thickened. Stir in bananas; cook 2 to 3 minutes. Remove from heat; keep warm.
3. Heat closed medium-size contact grill or panini maker for 5 minutes. Spray grill plates with Crisco® Original No-Stick Cooking Spray.
4. Split biscuits. Spread 1 tablespoon of the chocolate hazelnut spread on cut side of each biscuit bottom to within 1/2 inch from edges; top with remaining biscuit halves. Place filled biscuits 3 to 4 at a time on grill; close grill. Cook 1 to 2 minutes or until golden brown. Repeat with remaining 4 filled biscuits.
5. Top panini with bananas and syrup. Garnish with strawberries.

The Bake-Off is Coming: Decadent Chocolate Hazelnut 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! 

Generally, I like to make it clear to people that I am CakeSpy, not MathSpy.

However, every now and again I like to riddle with numbers and equations. Here's one that I feel pretty good about:

Flaky pastry + super rich creamy fudgy filling  = deliciously indulgent dessert.

Now, this type of addition makes sense to me. And the delicious result is beautifully illustrated in the form of this Decadent Chocolate Hazelnut Tart, a Bake-Off finalist recipe dreamed up by Marie Bruno of Greensboro, Georgia. 

Seriously. It's got crust. It's got chocolate. It's got hazelnut. What is not to love? Oh, and it only takes 30 minutes to make, and including cooling time, you'll be eating this treat in under 2 hours. YES!

Decadent Chocolate Hazelnut Tart

12 servings - 30 min active time, 1 hr 30 min total time

Ingredients

• 1 Pillsbury refrigerated pie crust, softened as directed on box
• 2 cups heavy whipping cream
• 8 oz semisweet baking chocolate
• 1 cup mascarpone cheese
• 1/2 cup Jif Chocolate Flavored Hazelnut Spread
• 4 egg yolks
• 1 1/4 cups toasted hazelnuts

Procedure

1. Heat oven to 450°F. Unroll pie crust; place in 10-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; trim edges. Bake 8 to 12 minutes or until light golden brown. Remove from oven to cooling rack. If crust puffs in center, flatten gently with back of wooden spoon. Cool 15 minutes.
2. Meanwhile, in 2-quart saucepan, heat 3/4 cup of the cream over medium heat until bubbles begin to form around sides of pan. DO NOT BOIL. Remove from heat. Stir in chocolate until melted. Stir in 1/4 cup of the mascarpone cheese and 6 tablespoons of the chocolate hazelnut spread until well blended.
3. In small bowl, beat egg yolks with fork. Gradually add about 1/4 of the melted chocolate mixture to the egg yolks, stirring constantly. Stir egg mixture back into the pan of hot chocolate cream. Cook over medium-low heat, stirring constantly for 3 to 5 minutes until mixture begins to thicken; remove from heat. Spread 1/2 cup of the chocolate mixture in bottom of cooled crust. Press 1 cup of the toasted hazelnuts into hot filling. Carefully spoon remaining chocolate filling over nuts. Refrigerate at least 1 hour or until completely cooled.
4. In medium bowl, beat remaining 1 1/4 cups cream with electric mixer on high speed until slightly thickened. Slowly add the remaining 3/4 cup mascapone cheese and the remaining 2 tablespoons chocolate hazelnut spread. Continue beating until stiff peaks form.
5. Pipe or spoon whipped cream mixture over top of cooled tart. Finely chop remaining 1/4 cup hazelnuts; sprinkle over whipped cream. Store covered in refrigerator.

The Bake-Off is Coming: Hot Pink Raspberry and Cream Cake 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! 

Darn-tooting you love this cake. It's the perfect color: pink! Since we eat with our eyes first, why not treat yourself to something as sweet, both literally and figuratively, as this Hot Pink Raspberry and Cream Cake? This Bake-Off finalist recipe comes from Dawn Onuffer of Crestview, Florida. The tartness of the raspberries is a wonderful complement to all of those luscious, creamy layers. Enjoy!

Hot Pink Raspberry and Cream Cake

Active time: 30 mins

Total time: 1 hour, 40 mins

Ingredients

• 1 1/4 cups Pillsbury BEST® Self-Rising Flour
• 2 eggs
• 1 cup Pillsbury® Funfetti® Hot Pink Vanilla Flavored Frosting
• 3/4 cup sugar
• 1 package (8 oz) cream cheese, softened
• 1 container (8 oz) frozen whipped topping, thawed
• 2 cups fresh raspberries

Procedure

1. Heat oven to 350°F. Line bottoms of 2 (8-inch) round cake pans with parchment paper; spray paper with nonstick spray.
2. In a medium bowl, beat flour, eggs, frosting, 1/4 cup of the sugar and 1/3 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Pour and spread batter evenly in pans.
3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 30 minutes.
4. To make filling, in medium bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Beat in whipped topping on low speed until blended.
5. To assemble cake, place 1 cake layer top side down on serving plate. Spread half of filling to edge; top with 1 cup of the raspberries; pressing berries into filling. Sprinkle with half of the pink decorator sugar. Place remaining cake layer, rounded side up on raspberries; press gently. Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar. Store in refrigerator.