Pillsbury Bake-Off Countdown: Golden Fruit Brioche Rolls

I love making people think I'm all fancy in the kitchen when really, I've just lazed around all day and baked something awesome in just 15 minutes. This clever recipe by Christine Wilson of Sellersville, Pennsylvania only takes 15 minutes to make, 45 minutes total (much of that is inactive, though). That means even if you've been watching Mad Men all night and just woke up, you could still get these together in time for brunch. WOO!

Golden Fruit Brioche Rolls

• Prep Time: 15 Min
• Total Time: 45 Min
• Makes: 12 rolls

Ingredients

• 1/3 cup dried apricots, coarsely chopped
• 2 tablespoons golden raisins
• 1 can Pillsbury refrigerated crusty French loaf
• 1 egg, beaten
• 1/4 cup whipped butter, softened
• 1 tablespoon honey
• 1/4 teaspoon orange extract

Procedure

1. Heat oven to 350°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.
2. In medium bowl, pour 1 cup boiling water over apricots and raisins. Let stand 5 minutes; drain.
3. Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Remove dough from can; cut 2-inch piece from one end; set aside. Cut remaining dough into 12 (3/4-inch thick) slices; press each slice to form 2 1/2–inch round. Spoon rounded teaspoonful of apricot mixture onto center of each round. Bring dough up around filling to cover completely; pinch edges together to seal; shape into ball. Place 1 ball seam side down in each muffin cup.
4. Cut reserved 2-inch piece of dough into 3 (about 3/4-inch) slices. Cut each slice into quarters; roll into balls. Place 1 ball on top of dough in each muffin cup; press in lightly. Brush with beaten egg. Bake 20 to 24 minutes or until golden brown. Cool 5 minutes.
5. Meanwhile, in small bowl, mix butter, honey and orange extract until well blended. Serve warm brioche with orange honey butter.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Pillsbury Bake-Off Countdown: Chewy Gingersnaps with White Chocolate Drizzle

Who says that ginger cookies have to be snappy? These ones are soft, and in the best way possible. It makes them all the better to cuddle up with on a cold night with a cup of cocoa!

This yummy recipe is courtesy of Michele Kusma of Columbus, Ohio. Good luck at the Bake-Off!

Chewy Gingersnaps with White Chocolate Drizzle 

• Prep Time: 20 Min
• Total Time: 1 Hr 45 Min
• Makes: 30 cookies

Ingredients

• 1 container Pillsbury Gluten Free refrigerated pie and pastry dough
• 1 cup sugar
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 cup molasses
• 1 cup white vanilla baking chips

Procedure

1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften.
2. In large bowl, break up dough. Add remaining ingredients except baking chips. Mix with electric mixer on medium-low speed about 2 minutes or until well blended.
3. Shape dough into 30 (1 1/2-inch) balls. Place 3 inches apart on ungreased cookie sheets (dark cookie sheets not recommended); flatten with fingers into 2-inch rounds.
4. Bake 10 to 14 minutes or until edges are set. Cool 4 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
5. Meanwhile, in small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds, stirring once, until chips can be stirred smooth.
6. Place in small resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle melted baking chips over cooled cookies. Store covered.

About this post: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off events, and follow the recipes posted so far by clicking the bakeoff tag below.

Pillsbury Bake-Off Countdown: Chai-Glazed Cinnamon Waffles

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

I'm super excited about this entry from Mimi Chang from Middletown, New Jersey. First and foremost, because who doesn't like waffles? I even have a waffle wallet--not kidding.

Second, Mimi is from my neck of the woods in New Jersey! Good luck at the Bake-Off!

Chai-Glazed Cinnamon Waffles

• Prep Time: 30 Min
• Total Time: 30 Min
• Makes: 5 waffles

Ingredients

• 1/3 cup finely chopped walnuts
• 1/2 teaspoon butter extract
• 2 bananas, sliced
• 1/3 cup heavy whipping cream
• 2 tea bags chai tea
• 1 can Pillsbury Grands! refrigerated cinnamon rolls with icing (5 rolls)
• 1 cup powdered sugar

Procedure

1. Heat oven to 350°F. Line cookie sheet with parchment paper. In small bowl; mix walnuts, 1/4 teaspoon of the butter extract and 1/4 teaspoon sea salt. Spread in ungreased 15x10x1-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Set aside.
2. Meanwhile, in medium bowl, toss banana slices and remaining 1/4 teaspoon butter extract. Place in single layer on cookie sheet. Bake about 20 minutes or until softened.
3. Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High 40 to 50 seconds or until steaming. Add tea bags to whipping cream. Let steep 5 minutes. Squeeze tea bags into cream; discard tea bags.
4. Meanwhile, heat waffle maker. (Waffle makers without a nonstick coating may need to be sprayed with nonstick spray before cinnamon roll is added.)
5. Separate dough into 5 rolls; reserve icing. Place 1 roll in center of each waffle section. Close lid of waffle maker. Bake 2 to 3 minutes or until golden brown. Repeat with remaining rolls.
6. Meanwhile, in medium bowl, mix chai whipping cream, powdered sugar, reserved icing and 2 tablespoons water until smooth. To serve, top waffles with bananas and walnut mixture. Drizzle with chai icing.

Pillsbury Bake-Off Countdown: Chocolate-in-the-Middle Biscotti

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Marcia Jacobovitz of Cedar Grove, New Jersey knows what most biscotti is missing: chocolate filling! I think this is a perfect way to keep naturally dry biscotti interesting and a little moist, don't you?

Good luck at the Bake-Off!

Chocolate-in-the-middle Biscotti

• Prep Time: 25 Min
• Total Time: 1 Hr 25 Min
• Makes: 15 biscotti

Ingredients

• 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
• 1/4 cup semisweet chocolate chips
• 1/4 cup Jif Creamy Peanut Butter
• 1/4 teaspoon ground cinnamon
• 1/2 cup powdered sugar

Procedure

1. Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line large cookie sheet with parchment paper. Measure 1/3 cup cookie dough; set aside.
2. In small microwavable bowl, microwave chocolate chips uncovered on High 40 to 50 seconds, stirring once, until chips can be stirred smooth; set aside.
3. In large bowl, break up remaining cookie dough. Add peanut butter. Beat with electric mixer on medium speed 30 to 60 seconds or until well blended. On cookie sheet, shape dough into 14x2-inch rectangle. Make a 1 inch wide by 1/2 inch deep indentation lengthwise down center of rectangle.
4. In same large bowl, beat reserved 1/3 cup cookie dough, the cinnamon and melted chocolate chips on medium speed 30 to 60 seconds or until well blended, adding water 1/4 teaspoon at a time, if necessary, to create a dough. Roll dough into 14-inch long rope. Place rope in indentation down center of cookie dough rectangle. Bring sides of dough up around chocolate rope; pinch edges to seal. Place diagonally, seam side down, on cookie sheet. Flatten to 3 inches wide.
5. Bake 20 to 24 minutes or until golden brown and center is firm to the touch. Slide parchment and biscotti rectangle from cookie sheet to cooling rack. Cool 15 minutes; remove from parchment, and place on cutting board. Line cookie sheet with parchment paper. Using sharp knife, cut rectangle into 1-inch diagonal slices. Place on cookie sheet 1 inch apart.
6. Bake 10 to 13 minutes or until deep golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
7. Meanwhile, in small bowl, mix powdered sugar and 2 to 3 teaspoons water until thin enough to drizzle. Place in resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle icing over cooled biscotti. Store covered.

Pillsbury Bake-Off Countdown: Banana-Chocolate Chip Streusel Muffins

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

These are the type of muffins that make me happy: the kind that include chocolate chip cookie dough. You heard me. This recipe by Kim Van Dunk of Caldwell, New Jersey is a Bake-Off finalist I can really appreciate!

Click to read more ...

Pillsbury Bake-Off Countdown: Ginger-Macadamia Breakfast Rolls

 You know what's great? Biting into a morning breakfast roll and finding a sweet, creamy filling. Yes, yes, yes!

This sweet treat is courtesy of Linda Sellner of Hooksett, New Hampshire. Good luck at the Bake-Off!

Ginger-Macadamia Breakfast Rolls

• Prep Time: 15 Min
• Total Time: 45 Min
• Makes: 8 rolls

Ingredients

• 1/2 cup chopped macadamia nuts
• 1/4 cup packed brown sugar
• 1 tablespoon plus 1 1/2 teaspoons grated gingerroot
• 1/2 teaspoon vanilla extract
• 3 oz cream cheese, softened (from 8-oz package)
• 1 can Pillsbury refrigerated reduced fat crescent dinner rolls or crescent dinner rolls (8 rolls)

Procedure

1. Heat oven to 350°F. In medium bowl, mix macadamia nuts, brown sugar, gingerroot and vanilla until blended.
2. In small bowl, place 4 teaspoons of the macadamia nut mixture; set aside. Add cream cheese to remaining macadamia nut mixture; mix until well blended.
3. Separate dough into 8 triangles. Spoon about 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Roll up, starting at shortest side and rolling to opposite point. Place point side down, about 2 inches apart, on ungreased cookie sheet; tuck ends under. Sprinkle 1/2 teaspoon reserved macadamia nut mixture evenly over top of each crescent.
4. Bake 14 to 17 minutes or until golden brown. Remove to cooling rack. Cool 10 minutes. Serve warm.

CakeSpy Note: The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. Follow them by clicking the bakeoff tag below to see the recipes posted so far.

Pillsbury Bake-Off Countdown: Peanutty Pie Crust Clusters

Peanutty Pie Crust Clusters.Try saying that five times fast. Better yet, bake up a batch and enjoy the delicious benefits of having your mouth too full to say the name! This tasty recipe comes from Beth Royals of Richmond, Virginia. Good luck at the Bake-Off!

Peanutty Pie Crust Clusters

• Prep Time: 30 Min
• Total Time: 45 Min
• Makes: 30 clusters

Ingredients

• 1 Pillsbury refrigerated pie crust, softened as directed on box
• 1 bag (12 oz) white vanilla baking chips (2 cups)
• 1 tablespoon baking Sticks Butter Flavor All-Vegetable Shortening
• 1 tablespoon creamy peanut butter
• 1 cup salted cocktail peanuts
• 2/3 cup toffee bits

Procedure

1. Heat oven to 450°F. Line 2 cookie sheets with Reynolds® Cut-Rite® Wax Paper.
2. Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.
3. In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping tablespoonfuls onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate about 15 minutes or until set. Store covered.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Pillsbury Bake-Off Countdown: Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches

Look at this: a sweet treat that is also officially dude food!

Darryl Pozzanghera of Rochester, New York came up with this clever recipe, which includes cookies sandwiched with an easy ice cream-esque dairy filling. It's noted in the headnote that "Gluten-free frosty treats are ready and waiting. A sweet stash in your freezer creates instant smiles and cool satisfaction." I'm definitely ready!

Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches

• Prep Time: 30 Min
• Total Time: 2 Hr 20 Min
• Makes: 8 sandwiches

Ingredients

• 1 1/2 cups heavy whipping cream
• 1/2 cup plus 2 tablespoons Sweetened Condensed Milk (from 14-oz can)
• 1/2 teaspoon double strength vanilla extract (Watkins)
• 1 cup crushed gluten-free chocolate-covered crispy peanut-buttery candy, about 2 bars (2.1 oz each)
• 1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
• 1/4 cup Creamy Peanut Butter

Procedure

1. Heat oven to 350°F. Line cookie sheet with Reynolds® Parchment Paper; place in freezer. Place large bowl in freezer.
2. Cut 8 (12x5-inch) strips aluminum Foil. Fold each piece lengthwise in half; fold lengthwise in half again to make 12x1 1/4-inch strip. Slide 1 end of each strip into fold on opposite end to make 3-inch ring.
3. Remove bowl from freezer; add whipping cream, condensed milk and vanilla. Beat with electric mixer on high speed about 6 minutes or until light and fluffy. Add 1/2 cup of the crushed candy; gently stir until combined.
4. Remove parchment-lined cookie sheet from freezer. Arrange foil rings 2 inches apart on cookie sheet. Spoon about 1/2 cup candy cream mixture into each ring; spread evenly. Cover with plastic wrap; freeze about 1 hour or until firm.
5. Meanwhile, place remaining crushed candy in shallow bowl; set aside.
6. In medium bowl, break up cookie dough. Add peanut butter; mix with wooden spoon or knead with hands until well blended. Shape dough into 16 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet; flatten to 2 1/4 inch round with bottom of drinking glass. Bake 8 to 11 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
7. Remove cookie sheet from freezer. Remove foil ring from each frozen candy cream round. For each sandwich, place 1 candy cream round onto bottom of 1 cookie. Top with second cookie, bottom side down; press together slightly. Gently roll edge of each sandwich in remaining crushed candy. Wrap each sandwich in plastic wrap. Freeze about 1 hour or until firm. Store in freezer.

About this post: Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off events, and follow the recipes posted so far by clicking the bakeoff tag below.

Pillsbury Bake-Off Countdown: Macaroon-Cinnamon Roll Braid

How do you make cinnamon rolls even better?

No, that's not a trick question. And Barbara Lento of Houston, Pennsylvania, has the answer: by macaroon-ifying it. Yes indeed: this cinnamon roll braid is infused with coconut and coconut extract to make a gooey and delightful AM treat. 

Macaroon-Cinnamon Roll Braid

• Prep Time: 20 Min
• Total Time: 1 Hr 5 Min
• Makes: 10 servings

Ingredients

• 1 package (8 oz) cream cheese, softened
• 2/3 cup coconut
• 1/4 cup sugar 1 teaspoon coconut extract
• 1 egg yolk
• 1 can Pillsbury Grands! refrigerated cinnamon rolls with cream cheese icing (5 rolls)
• 3 tablespoons sliced almonds

Procedure

1. Heat oven to 350°F. Line large cookie sheet with Reynolds® Parchment Paper. In medium bowl, beat cream cheese, coconut, sugar, coconut extract and egg yolk with electric mixer on medium speed about 30 seconds or until well blended.
2. Separate dough into 5 rolls; reserve icing. Unroll each roll into a 20-inch strip, stretching if necessary; cut each strip in half. Place strips cinnamon side up, with sides touching, on cookie sheet to form 10-inch square.
3. Spoon cream cheese mixture crosswise down center of square in 3-inch wide strip. Fold ends of cinnamon roll strips over filling, pulling gently to overlap slightly in center; press gently. Sprinkle with almonds.
4. Bake 25 to 35 minutes or until top is deep golden brown. Cool on cookie sheet 10 minutes. Meanwhile, in small microwavable bowl; microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm braid. Serve warm or cool.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Pillsbury Bake-Off Countdown: Lemon-Poppy Seed Pull-Apart Bread

CakeSpy Note: The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far.

I'm sorry, but there's a town called Mound, Minnesota? If I ever went there I'd only eat Mounds candy bars, I can promise you that.

Luckily, Cathy Wiechert of Mound, Minnesota has moved beyond the candy bar to this tasty lemon-poppyseed pull-apart bread, which is her entry in this year's Bake-Off. Good luck, Cathy!

Lemon-Poppy Seed Pull-Apart Bread

• Prep Time: 20 Min
• Total Time: 1 Hr 25 Min
• Makes: 8 servings

Ingredients

• 2/3 cup granulated sugar
• 1 tablespoon poppyseeds
• 1 large lemon (1 tablespoon grated peel and 1 to 2 tablespoons juice)
• 3 tablespoons plus 1 1/2 teaspoons butter, softened
• 1 can Pillsbury Grands! Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
• 1 tablespoon cream cheese, softened
• 1/2 cup powdered sugar

Procedure

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray 9x5-inch loaf pan with non-stick cooking spray. Line pan with parchment paper, allowing paper to hang 2 inches over long sides of pan.
2. In small bowl, mix granulated sugar, poppy seed and lemon peel. In small microwavable bowl, microwave 3 tablespoons butter uncovered on High 20 to 25 seconds or until melted. Separate dough into 8 biscuits.
3. Separate each biscuit into 2 layers. Brush both sides of each biscuit layer with melted butter, then dip into poppy seed mixture. Starting at one short end of pan, place biscuit layers on their edges, just touching each other, until pan is loosely filled. Sprinkle any remaining poppy seed mixture between biscuits.
4. Bake 30 to 45 minutes or until golden brown. To prevent excess browning, loosely cover with foil, if necessary. Cool 10 minutes; remove from pan to cooling rack, using parchment paper as handles. Cool 10 minutes.
5. Meanwhile, in small bowl, beat remaining 1 1/2 teaspoons butter, the cream cheese, powdered sugar and lemon juice with electric mixer on medium speed until smooth and drizzling consistency. Drizzle glaze over pull-apart bread. Serve warm.