Pillsbury Bake-Off Countdown: Cinnamon Roll-Pear Bread Pudding

CakeSpy Note: OMG! It's getting to be that time of year again. 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 (as well as recipes from previous Bake-Off events). 

What a fantastic pear-ing! Cinnamon rolls are a fantastic medium for baking bread pudding, but have you ever tried it with a ripe, juicy pear?

Elizabeth Albert of Highland Park, Illinois, did just that and it's put her in the running to win a million dollars at the Bake-Off, so perhaps it's something you should try (how about this weekend?).

Cinnamon Roll-Pear Bread Pudding

• Prep Time: 15 Min
• Total Time: 1 Hr 45 Min
• Makes: 8 servings

Ingredients

• 3 tablespoons butter
• 1 can Pillsbury refrigerated cinnamon rolls with icing (8 rolls)
• 1 can (14 oz) sweetened Condensed Milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 2 firm ripe pears (1 lb), peeled, thinly sliced

Procedure

1. Heat oven to 375°F. Grease bottom and side of 8-inch round cake pan with 1 teaspoon of the butter. Bake cinnamon rolls in pan as directed on can; reserve icing. Cool 10 minutes. Reduce oven temperature to 350°F. Grease bottom and sides of 9-inch square pan with 1 teaspoon of the butter.
2. Meanwhile in medium bowl, beat sweetened condensed milk, 1/2 cup water, the eggs, vanilla and nutmeg with whisk until well blended.
3. With serrated knife, cut each cinnamon roll in half, forming 2 layers. Place layers, cut sides up, in bottom of square pan, overlapping as necessary. Drop remaining butter by 1/4 teaspoons over rolls. Pour half of the egg mixture evenly over rolls and butter; layer pear slices over rolls. Pour remaining egg mixture over pears.
4. Bake 40 to 50 minutes or until edges are golden brown and knife inserted in center comes out clean. Cool 15 minutes. Top each serving with about 1 1/2 teaspoons of the reserved icing.

Pillsbury Bake-Off Countdown: Bacon and Date Cinnamon Roll Strata

CakeSpy Note: OMG! It's getting to be that time of year again. 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. You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events).
 
Bacon might not make everything better, but the list of things it does improve is far longer than the list of things it doesn't. 

Still following? Good. It's time to explore a recipe which illustrates the above: Bacon and Date Cinnamon Roll Strata. This oeuvre was dreamed up by Rita Hattrup of San Rafael, California, and promises to make your next brunch extremely memorable.

Bacon and Date Cinnamon Roll Strata

• Prep Time: 30 Min
• Total Time: 1 Hr 45 Min
• Makes: 8 servings

Ingredients

• 1 can Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls)
• 1/2 lb thick-sliced bacon, cut into 1/2-inch slices
• 3/4 cup chopped dates (from 8-oz box)
• 3 oz cream cheese, cut into 1/2-inch cubes (from 8-oz package)
• 3 cups milk
• 4 eggs
• 1/2 teaspoon almond extract

Procedure

1. Heat oven to 350°F. Bake cinnamon rolls as directed on can; reserve icing. Remove from pan to cooling rack. Cool completely, about 20 minutes.
2. Meanwhile, in 10-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp; drain on paper towels. Brush about 1 teaspoon bacon drippings over bottom and side of 11x7-inch (2-quart) glass baking dish.
3. Cut cinnamon rolls into 1-inch cubes. Place half of the cinnamon roll cubes in baking dish. Sprinkle with half of the dates and half of the bacon. Top evenly with cream cheese cubes. Repeat with remaining cinnamon roll cubes, dates and bacon.
4. In large bowl, beat milk, eggs, almond extract and reserved icing with whisk until well blended. Pour over cinnamon roll mixture. Lightly press cinnamon roll cubes into egg mixture to moisten. Let stand 20 minutes.
5. Bake 45 to 50 minutes or until center still jiggles slightly when moved and top is golden brown. Cool 10 minutes. Serve warm.

Pillsbury Bake-Off Countdown: Macaroon-Peanut Butter-Chocolate Tartlets

How would you describe these treats that were dreamed up by Brenda Watts of Gaffney, South Carolina?

The recipe headnote says it all: "A dessert tray must have, these peanut butter cookie cups are filled with creamy layers of irresistible goodness."

Good luck at the Bake-Off!

Macaroon-Peanut Butter-Chocolate Tartlets

• Prep Time: 30 Min
• Total Time: 1 Hr 10 Min
• Makes: 20 tartlets

Ingredients

• 2 cups flaked coconut
• 1 roll Pillsbury™ refrigerated peanut butter cookie dough
• 2 containers (8 oz each) mascarpone cheese
• 3/4 cup powdered sugar
• 1 1/2 teaspoons Watkins™ Coconut Extract
• 1 cup chocolate peanut butter

Procedure

1. Heat oven to 350°F. Place Reynolds® Foil Baking Cups in 20 regular-size muffin cups. Line cookie sheet with Reynolds® Parchment Paper. Spread 1/2 cup of the coconut on cookie sheet. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Remove to plate to cool.
2. In shallow bowl, place remaining 1 1/2 cups coconut. Shape cookie dough into 20 (1 1/2-inch) balls. Roll each ball in coconut, pressing coconut lightly into dough. With floured fingers, press balls in bottom and halfway up sides of muffin cups. Bake 10 to 16 minutes or until golden brown. Cool 3 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes. Remove foil baking cups.
3. In small bowl, beat 4 oz (1/2 cup) of the mascarpone cheese, 1/4 cup of the powdered sugar and 1/2 teaspoon of the coconut extract with whisk until smooth; set aside.
4. In large bowl, beat remaining 12 oz (1 1/2 cups) mascarpone cheese, the chocolate spread, remaining 1/2 cup powdered sugar and remaining 1 teaspoon coconut extract with electric mixer on medium speed 1 to 2 minutes or until smooth. Spoon about 2 tablespoons chocolate mixture into each cookie cup. Top with 1 teaspoon mascarpone mixture; sprinkle with toasted coconut. Store covered in refrigerator.

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: Sausage-Pancake Muffins

Forget beefcakes. It's all about the sausage pancake muffin these days. These tasty sweet-and-savory all at once treast are via Rebecca Fink of West Lawn, Pennsylvania.

Sausage-Pancake Muffins

• Prep Time: 10 Min
• Total Time: 40 Min
• Makes: 12 muffins

Ingredients

• 1 roll Pillsbury refrigerated sugar cookie dough
• 1/2cup buttermilk
• 2 eggs
• 1 tablespoon maple extract  
• 1 cup refrigerated cooked sausage crumbles (from 9.6-oz bag)
• 1 tablespoon powdered sugar 

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 12 regular-size nonstick muffin cups with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, break up cookie dough. Add buttermilk, eggs and maple extract. Beat with electric mixer on low speed 1 to 2 minutes or until well blended (batter will be slightly lumpy).
3. Divide batter evenly among muffin cups. Top each cup with 1 tablespoon sausage crumbles. Bake 20 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately loosen with tip of knife; gently remove from muffin cups. Sprinkle with powdered sugar. Serve warm. Store any remaining muffins tightly covered in refrigerator.

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: Sweet and Salty Chocolate Chip-Maple-Peanut Bars

CakeSpy Note: OMG! It's getting to be that time of year again. 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 (as well as recipes from previous Bake-Off events). 

I need to tell you, these bars basically have all the building blocks of what I consider delicious.

Well, first, before any ingredients, let's start with something important. Arlene Erlbach, who created this recipe, hails from Morton Grove, Illinois. I consider Illinois firmly planted in bar country. No, not dives where you drink beer (although yes, that exists there too). I am talking about cookie bars. The midwest just does them right.

Now, back to the actual ingredients. They have maple, which is a quintessential cozy flavor; they have peanut butter, which loves sweets and makes them nice and rich and dense. They have chocolate chip cookie dough, which makes everything better. The peanuts, frosting, and toffee bits are hardly necessary after all that goodness. But no, I am certainly not going to turn them away.

Good luck at the Bake-Off!

Sweet and Salty Chocolate Chip-Maple-Peanut Bars

• Prep Time: 30 Min
• Total Time: 1 Hr 40 Min
• Makes: 16 bars

Ingredients

• 1 roll Pillsbury refrigerated chocolate chip cookie dough
• 1/3 cup crunchy peanut butter
• 3 teaspoons maple extract
• 1 cup vanilla creamy ready-to-spread frosting
• 1/2 cup salted cocktail peanuts, coarsely chopped
• 2 tablespoons toffee bits

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 9-inch square pan with non-stick cooking spray.
2. In large bowl, break up cookie dough. Add peanut butter and 2 teaspoons of the maple extract. Beat with electric mixer on low speed 1 to 2 minutes or until well blended. Press dough evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely in pan on cooling rack, about 30 minutes.
3. Meanwhile, in small bowl, mix frosting and remaining 1 teaspoon maple extract until smooth. In another small bowl, mix peanuts, toffee bits and 1/2 teaspoon salt. Spread frosting evenly over cooled bars. Sprinkle with peanut mixture; press in lightly. Refrigerate about 30 minutes before cutting. Cut into 4 rows by 4 rows. Store covered.

Pillsbury Bake-Off Countdown: Easy Double-Chocolate Brownies

CakeSpy Note: OMG! It's getting to be that time of year again. 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 (as well as recipes from previous Bake-Off events). 

The list of things in the world that are better than home-baked brownies...well, it isn't a very long list.

Make them easy to create using just seven ingredients, and make them gluten-free to boot, and you've got a treat that will please many palates. Thank you for the recipe, Michelle Matoba of Fair Oaks, California...and good luck at the Bake-Off!

Easy Double-Chocolate Brownies

• Prep Time: 20 Min
• Total Time: 1 Hr 20 Min
• Makes: 24 brownies

Ingredients

• 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
• 1 cup canned pumpkin (not pumpkin pie mix)
• 1 teaspoon vanilla extract
• 2 eggs
• 1/4 cup unsweetened baking cocoa
• 1 tablespoon packed brown sugar
• 1 teaspoon cinnamon

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with non-stick cooking spray.
2. In large bowl, break up cookie dough. Add remaining ingredients; beat with electric mixer on medium speed about 2 minutes or until well blended. Spread evenly in pan.
3. Bake 22 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 30 minutes. Cut into 6 rows by 4 rows. Store loosely covered.

Pillsbury Bake-Off Countdown: Salted Caramel-Cashew Cookie Tarts

CakeSpy Note: OMG! It's getting to be that time of year again. 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. You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

In the recipe headnote, these little morsels are described as "A little bit of sugar cookie. A little bit of cashew butter. A little bit of caramel. A little bit of chocolate. AND a little bit of sea salt in one awesome bite! What's not to love?"

Well, I don't have much to offer in terms of argument there. What is not to love? And to boot, it all comes together to form those little tartlets in just 30 minutes (cooling time is longer, but you can wait, I know you can!). This clever recipe comes from Natalie Morales of Oakley, California. Good luck at the Bake-Off!

Salted Caramel-Cashew Cookie Tarts 

• Prep Time: 30 Min
• Total Time: 1 Hr 35 Min
• Makes: 24 tarts

Ingredients

• 1 package Pillsbury Ready to Bake! refrigerated sugar cookies
• 1 1/2 cups chopped salted cashews
• 1 bag (11 oz) caramel bits
• 1/2 cup creamy cashew butter
• 1 cup semisweet chocolate chips

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 24 mini muffin cups with nonstick cooking spray.
2. In small bowl, place cashews. Coat each cookie dough round with cashews, pressing cashews lightly into dough. Place 1 cookie dough round in each muffin cup; press slightly.
3. Bake 17 to 22 minutes or until edges are golden brown. Immediately press handle of wooden spoon in center of each cookie to make 1-inch wide indentation. Cool in pan 15 minutes. Loosen with tip of knife; gently remove from pan to cooling rack. Cool completely, about 15 minutes.
4. In medium microwavable bowl, microwave caramel bits, cashew butter and 3 tablespoons water uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until mixture can be stirred smooth. Spoon about 1 tablespoon caramel mixture into each cookie cup (cups will be full). Refrigerate about 10 minutes or until caramel mixture is set.
5. Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Spoon and spread 1 teaspoon melted chocolate over top of each cookie cup; sprinkle with coarse sea salt. Refrigerate about 10 minutes or until chocolate is set. Store covered.

Pillsbury Bake-Off Countdown: Chocolate-Peanut Butter-Bacon Tartlets

CakeSpy Note: OMG! It's getting to be that time of year again. 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 (as well as recipes from previous Bake-Off events). 

I must have been tired when I read the description of this recipe by Lenore Klass of Koloa, Hawaii, which goes like this: "Bacon lovers! Serve it up with pastry, chocolate and peanut butter for wild raves."

Why? Because my big takeaways were these: 1. Omigod, she lives in a town called Koala!! I want to live in Koala! and, 2. People still go to raves?

I had visions of Koalas with glo-necklaces, raving out and eating these tarts. Now, as it turns out, I was wrong. Nonetheless, I've made my decision, and just having that vision in my head makes an already magical on its own recipe...even more magical. Good luck at the Bake-Off!

Chocolate-Peanut Butter-Bacon Tartlets

• Prep Time: 25 Min
• Total Time: 50 Min
• Makes: 12 tartlets

Ingredients

• 1 Pillsbury refrigerated pie crust, softened as directed on box
• 4 slices packaged precooked bacon (from 2.52-oz package)
• 1/3 cup creamy peanut butter
• 3 tablespoons sugar
• 2 tablespoons butter, softened
• 2 oz cream cheese, softened
• 3/4 cup chocolate fudge creamy ready-to-spread frosting

Procedure

1. Heat oven to 400°F. Spray 12 regular-size muffin cups with non-stick cooking spray.
2. Unroll pie crust on work surface. Using 2 1/2-inch fluted round cookie cutter, cut 12 rounds from pie crust. Press 1 round in bottom and 1/4 inch up side of each muffin cup. Prick bottom of each cup 3 times with fork. Bake 8 to 11 minutes or until golden brown. Remove cups from pan to cooling rack. Cool completely, about 10 minutes.
3. Place bacon on cookie sheet. Bake 3 to 4 minutes or until crisp. Drain on paper towels. Cool 5 minutes; finely chop.
4. In small bowl, beat peanut butter, sugar, butter and cream cheese with electric mixer on medium speed about 2 minutes or until smooth. Spoon 1 tablespoon chocolate frosting into each cup; spread over bottom and up side of each cup. Spoon or pipe, using 1/2-inch open star tip, about 1 tablespoon peanut butter mixture into each cup; sprinkle with bacon. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Chocolate Doughnut Poppers

CakeSpy Note: OMG! It's getting to be that time of year again. 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 (as well as recipes from previous Bake-Off events). 

Forget about popping your collar: instead, pop some chocolate doughnut poppers into your hungry mouth!

This clever recipe comes from Megan Beimer of Alexandria, Virginia, and is described thusly: "Baked doughnuts, not fried, have an ooey, gooey chocolate center to discover. A sweet glaze ups the irresistible."

They must be virtuous if they're baked (health food!) but then again...they're glazed and gooey chocolate. All systems go, in the best way possible.

Chocolate Doughnut Poppers

• Prep Time: 20 Min
• Total Time: 40 Min
• Makes: 9 doughnut poppers

Ingredients

• 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
• 5 tablespoons chocolate hazelnut spread
• 1 tablespoon butter, melted
• 1/2 cup powdered sugar
• 3 to 4 teaspoons milk
• 1/4 cup finely chopped nuts

Procedure

1. Heat oven to 350°F. Lightly sprinkle work surface with all purpose flour. Unroll dough on work surface; press to form 12x9-inch rectangle. With pizza cutter or sharp knife, cut into 3 rows by 3 rows to make 9 rectangles.
2. Spoon rounded teaspoonful hazelnut spread onto center of each rectangle. Brush edges of rectangles with melted butter. Bring dough up around filling to cover completely; pinch edges together to seal; shape into ball. Place seam side down, 2 inches apart, on ungreased cookie sheet.
3. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
4. Meanwhile, in small bowl, mix powdered sugar and milk with whisk until smooth and thin enough to glaze. Dip top of each doughnut popper into glaze; place on  parchment paper. Let stand about 1 minute or until glaze is set. Place nuts in small bowl. Dip each popper into glaze again, then into nuts. Serve warm.

Pillsbury Bake-Off Countdown: Bacon-Peanut Butter Chocolate Fries

CakeSpy Note: OMG! It's getting to be that time of year again. 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. You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

Are you ready to make your dessert a dunking delight? Carolyn Nace of Ocala, Florida has created a sweet and salty treat just for you. It's got basically all of the food groups: pastry, bacon, peanut butter, and chocolate. Oh, and a little caramel dipping sauce for good measure. This would be a nice recipe to make for Dad on Father's Day...or to snack on and kid yourself that it's a balanced breakfast any other day. 

Good luck at the Bake-Off, Carolyn!

Bacon-Peanut Butter Chocolate Fries

• Prep Time: 25 Min
• Total Time: 50 Min
• Makes: 18 servings

Ingredients

• 1 box Pillsbury Refrigerated Pie Crust, softened as directed on box
• 1 cup Jif Whips Whipped Peanut Butter & Chocolate Flavored Spread
• 5 slices bacon, crisply cooked, crumbled
• 1 egg
• 1/2 cup honey-roasted peanuts, finely chopped
• 1 cup caramel topping

Procedure

1. Heat oven to 350°F. Line large cookie sheet with parchment paper.
2. Unroll pie crusts on work surface. Spread peanut butter chocolate spread over 1 pie crust to within 1/8 inch of edge; sprinkle with bacon. Top with remaining pie crust; press lightly into filling.
3. In small bowl, beat egg and 2 teaspoons water until blended. In another small bowl, mix peanuts and 1/2 teaspoon coarse sea salt. Brush egg mixture evenly over pie crust; sprinkle with peanut mixture. With pizza cutter or knife, cut 18 rows by 4 rows. Carefully place fries 1 inch apart on cookie sheets.
4. Bake 14 to 18 minutes or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave caramel topping uncovered on High 30 to 50 seconds or until warm. Serve with fries.