Pillsbury Bake-Off Countdown: Decadent Chocolate Chip Cake

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). 

Listen, I eat gluten. But if something is well made and happens to be devoid of the stuff, I'm not going to turn away a slice or ten. This recipe, courtesy of April Timboe of Siloam Springs, Arkansas starts with gluten-free chocolate chip cookie dough, which is then doctored to make a dense, decadent chocolate chip cake. If you are gluten-free, this is a very good thing. It's very good even if you're not!

Decadent chocolate chip cake

• Prep Time: 20 Min
• Total Time: 2 Hr 5 Min
• Makes: 12 servings

Ingredients

• 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
• 3 eggs
• 3/4 cup granulated sugar
• 1 1/4 teaspoons Vanilla Extract
• 1/4 cup semisweet chocolate chips
• 3/4 cup heavy whipping cream
• 1 1/2 teaspoons powdered sugar

Procedure

1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line bottom of 9-inch round cake pan (dark pan not recommended) with parchment paper; lightly spray bottom and side of pan with no-stick Cooking Spray.
2. Meanwhile, in large bowl, beat eggs, granulated sugar and 1 teaspoon of the vanilla with electric mixer on medium-high speed about 2 minutes or until pale yellow and doubled in volume. Break up cookie dough, add to egg mixture; beat 1 minute, scraping bowl occasionally, until well blended. Pour into pan; cover loosely with Reynolds Wrap® Aluminum Foil. Bake 15 minutes. Remove foil.
3. Bake 23 to 30 minutes longer or until toothpick inserted in center comes out clean. Cool 30 minutes; run knife around side of pan to loosen cake. Remove from pan to serving plate.
4. In small microwavable bowl, microwave chocolate chips and 1/4 cup of the whipping cream uncovered on High 40 to 50 seconds, stirring once, until chips can be stirred smooth. Pour and spread evenly over top of cake. Refrigerate about 30 minutes or until chocolate is set.
5. In large bowl, beat remaining 1/2 cup whipping cream, remaining 1/4 teaspoon vanilla and the powdered sugar with electric mixer on high speed until soft peaks form. Serve cake with whipped cream.

Pillsbury Bake-Off Countdown: Chocolate-Toffee-Peanut Butter Crunch 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 love cookies...but I super-mega-mega love bars. They're like cookies with the best parts condensed, and typically layered with more awesome stuff. And these ones are a fine specimen of what makes a great bar cookie. Starting with sugar cookie dough, a handful of ingredients including dry roasted peanuts, peanut butter, and chocolate come together to make them a crave-able dessert. When finished with toffee bits, they become downright addictive. This recipe comes from Joanne Opdahl of Venice, California, who has been to the Bake-Off before...could this be her big year?

Chocolate-Toffee-Peanut Butter Crunch Bars

Prep Time: 25 Min

Total Time: 1 Hr 45 Min

Makes: 48 bars

Ingredients

• 2 1/2 cups salted dry-roasted peanuts
• 1 roll Pillsbury™ refrigerated sugar cookie dough
• 1 cup Jif® Extra Crunchy Peanut Butter
• 1 1/4 cups toffee bits
• 1 bag (12 oz) semisweet chocolate chips (2 cups)

Procedure

1. Heat oven to 350°F. Spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Line bottom of pan with Reynolds® Parchment Paper. Finely chop 1/2 cup of the peanuts; set aside.
2. Break up cookie dough into pan. With floured fingers press dough evenly in bottom of pan.
3. In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until slightly melted; spread over dough. Sprinkle with remaining 2 cups peanuts and the toffee bits. Bake 20 to 25 minutes or until edges are golden brown. Sprinkle chocolate chips over bars; return to oven.
4. Bake 1 minute or until chips soften; spread over bars. Sprinkle with reserved peanuts; press in lightly. Cool 30 minutes in pan on cooling rack. Refrigerate about 25 minutes or until chocolate is set. Cut into 8 rows by 6 rows. Store covered.

Pillsbury Bake-Off Countdown: Toffee Roundabout Sandwich Cookies

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 first recipe I came across on the Bake-Off media page was a winner, all right: Toffee Roundabout Sandwich Cookies. Seriously, you don't even need to taste one to know they're good. The recipe was developed by Joanne McGhee of Dothan, Alabama, and is described like so: "There's a dreamy, creamy, chocolate filling sandwiched between peanut butter cookies and then rolled into crunchy toffee bits."

I'm feeling more and more ready for the Bake-Off every moment!

Toffee Roundabout Sandwich Cookies

Prep Time: 30 Min
Total Time: 2 Hr 10 Min
Makes: 12 sandwich cookies

Ingredients

• 1 roll Pillsbury refrigerated peanut butter cookie dough
• 1 package (8 oz) cream cheese, softened
• 1/2 cup Chocolate Flavored Hazelnut Spread
• 3/4 cup powdered sugar
• 1/2 teaspoon Vanilla Extract
• 1/2 cup milk chocolate toffee bits (from 8 oz package)

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line cookie sheets with parchment paper.
2. Shape dough into 24 (1-inch) balls. Place 2 inches apart on cookie sheets.
3. Bake 9 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in large bowl, beat cream cheese, hazelnut spread, powdered sugar and vanilla with electric mixer on medium speed about 2 minutes or until smooth.
5. For each cookie, spread 1 heaping tablespoon cream cheese mixture onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently until cream cheese mixture just extends past edge of cookie. Roll cream cheese edge of cookie sandwiches in toffee bits to generously coat.
6. Refrigerate 1 hour or until filling is set. Store covered in the refrigerator.

Sweet Las Vegas: CakeSpy Does the Bake-Off, Volume Two

Remember how last year I went to the Pillsbury Bake-Off and it was basically the best experience of my life? 

Well...in spite of the fact that I hugged the Pillsbury Doughboy with a little too much ferocity and got some funny looks, they invited me back this year. And you can bet your bottom dollar that I hugged that Doughboy again. 

FACT: is a very cool thing and a big honor to be invited as a media guest to the Bake-Off. I am now going to try to give you a behind the scenes look at exactly how cool it was with a day by day review of what went on in Vegas. For more about the recipes of the Bake-Off, visit this post I wrote for Craftsy about the Cakes of the Bake-Off, and check back every five seconds at Serious Eats till they post my "snapshots from the Bake-Off" post. 

Day 1: Saturday 

I departed for Las Vegas from the Albuquerque airport. This is a pretty short flight, about an hour and a half, and I had a chance to catch up on some important world events in a little magazine called In Touch Weekly.

While I was flying, the worker bees were setting up 100 individual cooking stations in the event room, where in a few days 100 bakers would be competing for a million dollar prize.

Upon arriving in Las Vegas, there were people holding "Bake-Off" signs at the airport, which made me feel like a VIP from the get-go. A few of us loaded up into a van, and off we went to the hotel. On the way I met Kelsey from The Naptime Chef who I think is the bee's knees. 

We stayed at a hotel called the Aria Resort. I'll tell the truth: I'm not much of a fancy hotel person. They kind of intimidate me. But when I got to my room and discovered you could operate the curtains with a remote control...well, I will tell you that this kept me amused just about til dinner time. 

Dinner was at the in-hotel restaurant, and it was then that I got to see how many of my friends old and new were at the Bake-Off: Alice of Savory Sweet Life, aforementioned Kelsey of The Naptime Chef, Marla of Family Fresh Cooking, Jeff Houck, Jenny Flake, Julie of The Little Kitchen, Jennifer Perillo of In Jennie's Kitchen, Nicole of Baking Bites, and...AND! OMG! BAKERELLA! I haven't seen this girl for ages and it was such a pleasant surprise to see her. YES! 

In case you don't remember, me and Bakerella engaged in a war of sweetness a few years back. It included this video she made. Seriously!

Love that lady. 

Day 2: Sunday

Pillsbury does this neat-o thing for the media guests called the Food News Seminar. This is an all-day seminar about the state of the food union, and you have demos and talks from leading food experts. 

Highlights: an engaging presentation from my new favorite Liverpudlian (sorry John, Paul, George and Ringo), Jon Ashton and a fascinating presentation on supermarket trends from "The Supermarket Guru" Phil Lempert. Seriously, can I tell you how happy I am that this dude exists? I am a big time lover of supermarkets, and can happily wander the aisles for hours considering how many types of off-brand pop tarts there are or why the cream cheese is in the butter aisle in some grocery stores and the cold cuts area in others. I think I've found my soul twin in this regard!

During a break, I got to visit with Bakerella and Tina, the winner of last year's Bake-Off. Aren't you amazed by how attractive we all are?

I also got to ogle some GE appliances that I can't afford during their presentation on their newest lines.

At dinner, I sat between Elise Bauer and Christina Verrelli, the winner of last year's Bake-Off. Talk about inspiring and interesting women. Elise of Simply Recipes is probably my new favorite person. She's interesting, funny, and really curious about and interested in all things food. 

Day 3: Monday. Bake-Off Day. 

It's Go Time. The day started out early--at about 6.30 a.m. I should probably tell you from the get-go that this is what I was wearing.

Photo via Elise of Simply RecipesIt began with a breakfast which was open to contestants and observers, which was interesting. The observers were more psyched, the contestants more nervous. 

The Bake-Off started with a merry band of percussionists playing kitchen utensils.

The entrants / contestants were then led on to a floor with all of the prepared baking stations.

They got to work. And after 20 minutes or so of acclimating themselves, we the media guests were allowed to circulate and chat.

I got to see my BFF Brett, who was a third time entrant in the Bake-Off. For those in the know...this was his final chance. It's not a spoiler now: he didn't win a million bucks. But this hazelnut torte he dreamed up is a winner, in my book. So is Brett!

I also got to witness stressful moments like this:

Each person had the chance to bake their recipe a few times, so they could decide which one came out best to deliver to the judges. So you'd walk around and see signs like this:

Waaaaaaaaaaaaah!

But then, as the items were baked and the bakers delivered them to the judges, the left-behind ones were re-labeled...

YES! 

Now, I should mention that as each entrant delivered their recipe to the judges, everyone paused to clap. Isn't that so sweet?

   

Oh, and Padma Lakshmi was walking the show floor too. No big. 

After the baking was done, we left the judges (who were sequestered) to it, and we all did our own thing for a few hours.

And then there was the awards ceremony. After much pomp and circumstance the winner was announced...

Glori Spriggs! Her recipe for loaded potato pinwheels was declared the winner. Learn more, and find the winning recipe, here.

Wow, what a trip! It was, once again, basically the best trip ever. I consider myself so incredibly lucky to have been invited again, and to have the chance to report on this wonderful event for youse-all. 

Last year, my meeting the Pillsbury people led to a recipe for Tunnel of Fudge Cake appearing in my second book, The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts. Wonder what this year's Bake-Off will lead to...stay tuned!

To see all of the SWEET recipes from the Bake-Off, click here. 

The Bake-Off is Coming: Cherry Sugar Cookie Macaroons

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! 

Of course Sue Odren of Sand Lake, Michigan  is excited about cherries. She's in the land of delicious cherries, Michigan! These sugar cookie macaroons are made wonderful with the addition of tart cherries.

Cherry Sugar Cookie Macaroons

Prep Time: 25 Min Total Time: 1 Hr 40 Min Makes: 36 servings

Ingredients

• 1 roll Pillsbury refrigerated sugar cookie dough
• 3/4 cup chopped macadamia nuts
• 3/4 cup coarsely chopped dried tart cherries
• 1 bag (7 oz) sweetened flaked coconut (about 2 1/2 cups)
• 2 teaspoons vanilla
• 1 cup Smucker's Michigan Red Tart Cherry Preserves

1. Heat oven to 350°F. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature for 10 minutes to soften.
2. In medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix with wooden spoon or knead with hands until well blended. Shape rounded tablespoonfuls of dough into balls. Place 2 inches apart on cookie sheets.
3. Bake 15 to 20 minutes or until edges are light golden brown. Cool 3 minutes. With back of teaspoon, make indentation in center of each cookie. Spoon 1 teaspoon preserves in each indentation. Cool completely, about 20 minutes. Store in covered container.

The Bake-Off is Coming: Dark Chocolate Orange Mousse

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! 

Dion Frischer of Ann Arbor, Michigan took inspiration from fancy restaurant desserts to create something that comes together in just 10 minutes. Woot!

Dark Chocolate Orange Mousse

Prep Time: 10 Min Total Time: 10 Min Makes: 4 servings

Ingredients

• 1 1/2 cups whipping cream
• 1/2 cup Pillsbury Creamy Supreme Dark Chocolate Flavored Frosting
• 1/4 cup Smucker's Sweet Orange Marmalade
• 1/2 cup sliced almonds
• 2 tablespoons powdered sugar
• 1 teaspoon grated orange peel, if desired

Procedure

1. In large bowl, beat 1 cup of the whipping cream with electric mixer on high speed until stiff peaks form. Add frosting and marmalade; beat until well blended. Fold in almonds. Spoon mixture into 4 small dessert dishes.
2. In small bowl, beat remaining 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed until soft peaks form. Spoon over each serving of mousse; sprinkle with orange peel. Store in refrigerator.

The Bake-Off is Coming: Creamy Peanut Butter Truffles

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! 

Five ingredients! Just 20 minutes! These creamy peanut butter truffles are a winner for sure. Thanks, Denny Gross of Troy, Michigan!

Creamy Peanut Butter Truffles

Prep Time: 20 Min Total Time: 30 Min Makes: 15 servings

Ingredients

• 3/4 cup white vanilla baking chips
• 1/2 cup Jif Creamy Peanut Butter
• 1/2 cup Pillsbury Whipped Supreme Cream Cheese Flavored Frosting
• 1 teaspoon whipping cream
• 1/2 cup chocolate sprinkles

Procedure

1. Line cookie sheet with sides with waxed paper. In medium microwavable bowl, microwave vanilla baking chips on High 30 to 60 seconds, stirring once, until melted. Stir in peanut butter, frosting and whipping cream until well blended.
2. Spread sprinkles in small shallow dish. For each truffle, roll 1 rounded tablespoon peanut butter mixture into a ball. Roll in sprinkles to completely cover; place on cookie sheet. 
3. Refrigerate truffles 10 minutes before serving. Store covered in refrigerator.

The Bake-Off is Coming: Peanut Butter Layer Brownies

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! 

Brownies love peanut butter. These ones love it so much that they hug it all around and keep it cradled in the center. This embrace also makes the brownies delicious. Thanks to Heidi Splete of Chevy Chase, Maryland for entering it in the Bake-Off!

Peanut Butter Layer Brownies

Prep Time: 30 Min Total Time: 3 Hr 15 Min Makes: 24 servings

Ingredients

• 12 tablespoons Crisco Baking Sticks All-Vegetable Shortening
• 1 1/2 cups sugar
• 4 eggs  
• 2 cups Pillsbury BEST All Purpose Unbleached Flour
• 2 cups instant hot cocoa mix
• 1 can (14-oz) Eagle Brand Sweetened Condensed Milk
• 1 cup Jif Extra Crunchy Peanut Butter

Procedure

1. Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, beat shortening and sugar with electric mixer on medium speed until well mixed. Add eggs; beat until smooth. Add flour and cocoa mix. Beat, scraping bowl occasionally, until blended. Spread half of batter in pan.
3. In large microwavable bowl, mix sweetened condensed milk and peanut butter. Microwave on High 1 minute, stirring once or until softened. Carefully spread peanut butter mixture over brownie layer. Spoon and carefully spread remaining half of brownie batter over peanut butter layer.
4. Bake 35 to 45 minutes or until toothpick inserted 1 inch from edge comes out almost clean. Cool completely, about 2 hours. Store covered.

The Bake-Off is Coming: Peach and Plum Skillet 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 it when Bake-Off Finalists are from New Jersey! Donna Pochoday-Stelmach of Morris Township, New Jersey has come up with a wonderful recipe for a morning cake made in a skillet. Yum!

Peach and Plum Skillet Coffee Cake

Prep Time: 25 Min Total Time: 1 Hr 10 Min Makes: 8 servings

Ingredients

• 1 can Pillsbury® refrigerated orange flavor sweet rolls with icing
• 6 tablespoons unsalted butter
• 1/2 cup packed brown sugar
• 2 large firm ripe peaches, peeled, sliced 1/4-inch-thick
• 1 medium firm ripe plum, sliced 1/4-inch-thick
• 1 cup walnuts, pecans or almonds, chopped
• 1/2cup Smucker's Orchard's Finest Northwest Triple Berry Preserves

Procedure

1. Heat oven to 350°F. Place oven rack in lower third of oven. Remove rolls and icing from can; set rolls aside.
2. In 10-inch cast iron or ovenproof skillet, melt 4 tablespoons of the butter over medium heat. Stir in brown sugar and icing. Heat 1 to 2 minutes or until icing is melted; remove from heat. In skillet, arrange peach slices over butter mixture around outer edge, overlapping slightly. Arrange plum slices in center of skillet, overlapping slightly. Top with nuts.
3. Separate dough into 8 rolls. Using sharp knife, cut each roll horizontally into 2 rounds. Place 12 dough rounds over fruit around outer edge of skillet, edges touching. Place remaining dough rounds in center of skillet. Cut remaining 2 tablespoons butter into small pieces and place on dough.
4. Bake 30 to 40 minutes or until deep golden brown. Cool 5 minutes.
5. Run knife around edge of skillet to loosen cake. Place heatproof serving plate upside down over skillet; carefully turn plate and skillet over. Remove skillet.
6. In small microwavable bowl, stir preserves and 1 tablespoon water until blended. Microwave on High 30 to 60 seconds or until mixture boils.
7. To serve, cut coffee cake into wedges. Drizzle 1 tablespoon preserves mixture over each wedge. Serve warm.

The Bake-Off is Coming: Orange Cardamom Blueberry Crostada

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! 

How cool is this? A rustic dessert with minimal effort. It was cleverly dreamed up by Cathy Wiechert of Mound, Minnesota.

Orange Cardamom Blueberry Crostada

Prep Time: 10 Min Total Time: 1 Hr 5 Min Makes: 6 servings

Ingredients

• 1 Pillsbury refrigerated pie crust, softened as directed on box
• 1/2 cup Smucker's Orchard's Finest Pacific Grove Orange Marmalade Medley
• 2 tablespoons Pillsbury BEST All Purpose Flour
• 1/4 teaspoon ground cardamom
• 2 cups fresh blueberries
• 1 egg yolk
• 1to 2 tablespoons coarse white sparkling sugar

1. Heat oven to 425°F. Line 15x10-inch pan with sides with parchment paper.
2. Unroll pie crust in pan. In medium bowl, mix preserves, flour and cardamom. Carefully fold in blueberries. Spoon mixture over crust to within 2 inches of edge. Fold edge of crust over filling, pleating crust as necessary. In small bowl, beat egg yolk with two teaspoons water. Lightly brush crust edge with egg mixture; sprinkle with sugar.
3. Bake 17 to 23 minutes or until crust is golden brown and filling is bubbly. Cool at least 30 minutes before serving.