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.

Biscuit S'more Shortcakes = S'morescakes?

How on earth. How on earth. How on EARTH have 33 years passed in my life before I did this?

I am talking, of course, about taking your favorite recipe for strawberry shortcake, saying "screw you, health food!" to the strawberries and whipped cream part, and swapping it out for the makings of s'mores. 

Naturally, it will be a biscuit version of a shortcake because "short" means (I am paraphrasing) "buttery" and therefore, angel food cake has no part in an honest shortcake. 

S'mores between biscuits. It's a glorious moment to be alive!

Oh my god. If you haven't tried it, please promise you will do it right now? I'll wait while you assemble your ingredients. 

S'morescakes

• Biscuits
• Hershey's chocolate (can be plain, or be a rebel like me and use the kind with almonds)
• Marshmallows

(the quantity of latter two ingredients can be tailored to your taste)

 Procedure

1. Start by baking up some biscuits. Can I suggest this recipe, which only employs three ingredients? Yes, I thought so. 
2. Once the biscuits have cooled so they are warm-hot, rather than hot-hot, remove from the pan. Split the biscuit you want to make a s'more with in half, so that you have top and bottom. 
3. Now, break a jumbo marshmallow in half. Place on half on top of the bottom of the biscuit. Place as many squares as you like on the bottom half. Place the remaining marshmallow bit (btw, homemade would be awesome, but store bought will do; this can also be done with minis) on top of that Once melted, this will help everything adhere. Place the top of the biscuit over it.

4. If the residual heat doesn't do the trick in terms of making things melty, help out matters by placing your sweet stack in the microwave for just a short time, like 10 seconds. The marshmallow might puff and make the top fall to the side; it's ok. I know you can put the top back on once it's out of the microwave.

5. Enjoy. Marvel at how on earth this has never happened in your life before. 
6. Repeat as desired. 

Psst! If you liked this, you might also enjoy these tasty vittles:

Doughnut strawberry shortcakeS'moreos!

S'more pop-tart s'moresS'more brownies

What's your favorite non-graham cracker way to sandwich s'mores? 

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.

Pillsbury Bake-Off Countdown: Lemon-Blueberry Muffins

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). 

These are muffins, yes...but since they have frosting, I can permit them on this site.

This clever cakey muffin comes from Lise Ode of Cumming, Georgia, who is apparently a morning carbohydrate maven. Why would I say that? Because she also had a recipe in last year's Bake-Off, which is worth checking out: German Chocolate Doughnuts.

Lemon-Blueberry Muffins

• Prep Time: 25 Min
• Total Time: 1 Hr 25 Min
• Makes: 12 muffins

Ingredients

• 1 container Pillsbury™ Gluten Free refrigerated pie and pastry dough
• 2 cup fresh blueberries
• 3 eggs
• 1 cup sugar
• 1 teaspoon baking powder
• 2 teaspoons lemon extract
• 1 package (8 oz) cream cheese, softened

Procedure

1. Heat oven to 375°F. Let dough stand at room temperature 10 minutes to soften. Place baking cups in each of 12 regular-size muffin cups.
2. In small bowl, place 36 blueberries; set aside. In large bowl, break up pastry dough. Add eggs, 3/4 cup of the sugar, the baking powder and lemon extract. Mix with electric mixer on low speed 30 seconds. Beat on medium speed about 30 seconds or until well blended. Gently stir in remaining blueberries. Divide batter evenly among muffin cups (cups will be full).
3. Bake 22 to 29 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool about 20 minutes.
4. Meanwhile, in medium bowl, beat cream cheese and remaining 1/4 cup sugar with electric mixer on medium speed 30 to 60 seconds or until smooth. Spread or pipe cream cheese mixture onto muffins. Top each muffin with 3 blueberries. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Chewy Chocolate Chip-Almond 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 wouldn't be surprised if your response to these bars is like mine: absolute delight. There's no part of the recipe that doesn't completely please me, from the sweetened condensed milk gooeyness to the decadent chocolate chip base and the almonds all over the batter and flecked on top which give it a distinct Almond Joy tone.

This clever recipe is courtesy of Rachel Ruiz of Hurlburt Field, Florida. Good luck at the Bake-Off!

Chewy Chocolate Chip-Almond Bars

• Prep Time: 15 Min
• Total Time: 2 Hr 25 Min
• Makes: 12 bars

Ingredients

• 1 package Pillsbury Ready to Bake! refrigerated chocolate chip cookies
• 2 oz marzipan, diced (1/4 cup)
• 1/4 teaspoon almond extract
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup crunchy almond butter
• 1/2 cup semisweet chocolate chips
• 1/2 cup sliced almonds

Procedure

1. Heat oven to 350°F. Spray 9-inch square pan with non-stick spray.
2. In large bowl, break up cookie dough. Add marzipan and almond extract. Beat with electric mixer on high speed about 2 minutes or until well blended. Press dough evenly in bottom of pan.
3. In small bowl, mix condensed milk and almond butter until smooth; pour over dough in pan. Sprinkle chocolate chips and almonds evenly over condensed milk mixture.
4. Bake 35 to 40 minutes or until edges are golden brown and center still jiggles slightly. Cool completely in pan on cooling rack, about 1 1/2 hours. Cut into 4 rows by 3 rows. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Polynesian Pull-Apart

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'll level with you. I'm hungry right now, and I want to eat this thing. This thing, of course, being "Polynesian Pull-Apart", a sweet bread dreamed up by Jane McMillen of Winter Garden, Florida.

Made with refrigerated biscuits, it's the cream cheese, pineapple juice, macadamia nuts, and coconut extract that make it a tropical treat that is mighty fine to eat. Good luck at the Bake-Off!

Polynesian Pull-Apart

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

Ingredients

• 1 1/4 cups sugar
• 3 tablespoons finely chopped macadamia nuts
• 1 can Pillsbury Grands Homestyle refrigerated southern style biscuits (8 biscuits)
• 1/3 cup butter, melted 3oz cream cheese, softened (from 8-oz package)
• 1 to 2 tablespoons pineapple juice
• 1/2 teaspoon coconut extract

Procedure

1. Heat oven to 350°F. Spray 10-inch fluted tube pan with non-stick cooking spray. In 9-inch pie plate, mix 1 cup of the sugar and the macadamia nuts; set aside.
2. Separate dough into 8 biscuits. Cut each biscuit in half. Dip both sides of biscuit halves into melted butter; roll in sugar mixture to coat all sides. Place cut sides up in bottom of fluted tube pan. Sprinkle any remaining sugar mixture over biscuit halves.
3. Bake 25 to 35 minutes or until light golden brown. Cool 5 minutes; turn ring upside down onto serving plate; cool an additional 5 minutes.
4. Meanwhile, in small bowl, beat cream cheese and remaining 1/4 cup sugar with electric mixer on medium speed 30 to 45 seconds or until smooth. Beat in 1 tablespoon of the pineapple juice and the coconut extract; add additional pineapple juice, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over hot pull-apart ring. Serve warm.

Homemade Coffee Marshmallow, Anyone?

I don't consider myself a marshmallow-seeker. I don't avoid them, but I don't actively seek them out. 

However, marshmallows are one of those foods that when homemade, can be truly exquisite. I've tried making regular and funfetti ones, and let me tell you, my hot chocolate didn't complain once.

When Lavazza sent me a potential guest post recipe pitch (un-sponsored other than the fact that they donated the recipe and I think they make good coffee) that involved coffee marshmallows, I said "sign me up!". Bold yet sweetly sophisticated, these marshmallows practically beg you to come up with a fancy coffee liqueur cocktail recipe to pair them with. Or, if alcohol isn't your speed, combine them with hot cocoa for a little extra zip. Use a strong, good quality coffee if you don't have the brand mentioned.

Oh, and make them today for best results: September 29th is National Coffee Day!

Ingredients:

• 1 cup brewed Lavazza Perfetto, room temperature, divided
• 3 packets gelatin
• 3/4 cup corn syrup
• 1 1/4 cups sugar
• 1 vanilla bean
• pinch of salt
• 1 cup confectioners sugar
• 2 tablespoons cocoa powder

Procedure

1. Combine 1/2 cup of the brewed coffee with the gelatin in the bowl of a stand mixer.  Whisk to combine.   Attach the bowl to the base of the mixer and install the whisk attachment.  Allow the gelatin to set.
2. In a medium sized saucepan, combine the remaining 1/2 cup of brewed coffee with the sugar and corn syrup; stir to incorporate all ingredients.  Without stirring, bring the sugar mixture to a boil over medium-high heat, add a candy thermometer to the pot and cook until the sugar mixture reaches 238 degrees.
3. Meanwhile, spray a 9”x13” baking pan with non-stick cooking spray.  Combine the confectioners sugar and cocoa powder in a bowl, mix well.  Sprinkle the greased pan with the cocoa/confectioners mix and tilt the pan in all directions, ensuring the entire surface of the pan is coated.
4. When the sugar syrup has reached temperature, carefully drizzle it into the bowl of the stand mixer as it whips on medium-high.  When all the syrup has been added, increase the speed to high.  Add a pinch of salt and the seeds of a vanilla bean.  Continue to whip on high until the mixture begins to lighten in color and cool. 
5. Spray a spatula with non-stick spray and dump the marshmallow mixture into the prepared baking pan.  Working quickly, spread the marshmallow as evenly as possible.  Sprinkle with some cocoa/confectioners blend and, gently, with your hands, pat the marshmallow to help flatten it.  Cover with plastic wrap and allow to set at least eight hours, preferably overnight.
6. Carefully remove the set marshmallow from the pan onto a cutting surface.  With a sharp chef’s knife, cut the marshmallow into strips one inch in width.  Cut the strip into one inch pieces to achieve a one inch square.   Toss each marshmallow square in the remaining cocoa/confectioners mix and shake off the excess.  Store in a cool, dry area in an airtight container.

Have you ever made homemade marshmallows?

Pillsbury Bake-Off Countdown: Very Vanilla Lemon 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. 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 will go ahead and tell you a secret right here and right now. Here goes:

I prefer vanilla to chocolate.

It's true. And Antoinette Leal of Ridgefield, Connecticut, hears me. She must: she created this recipe for Very Vanilla Lemon Tarts which will be featured at the Bake-Off! Starting with ready-made pie crust, these pastries are sweet and tart bliss. Good luck at the Bake-Off, Antoinette!

Very Vanilla Lemon Tarts

• Prep Time: 30 Min
• Total Time: 55 Min
• Makes: 8 tarts

Ingredients

• 1/2 cup lemon curd (from 10-oz jar)
• 6 teaspoons clear vanilla extract
• 1/2 cup ricotta cheese
• 1/4 cup plus 4 teaspoons powdered sugar
• 1 box Pillsbury refrigerated pie crusts, softened as directed on box
• 1 egg, well beaten 2
• lemons (2 teaspoons grated peel, 2 teaspoons juice and 8 lemon peel curls)

Procedure

1. Heat oven to 400°F. Line 2 cookie sheets with parchment paper. In small bowl, mix lemon curd and 2 teaspoons of the vanilla; set aside. In another small bowl, mix ricotta cheese, 4 teaspoons of the powdered sugar and 2 teaspoons of the vanilla; set aside.
2. Unroll pie crusts on work surface; roll each crust to 12-inch circle. With pizza cutter or knife, cut each crust into 8 wedges. Place 4 wedges on each cookie sheet.
3. Spoon 1 tablespoon lemon curd mixture in center of each wedge on cookie sheets; top with 1 tablespoon ricotta mixture. Spread to within 1/2 inch of edges. Brush edges of crust with egg. Top with remaining pie crust wedges. Press edges with fork to seal. Prick tops of tarts 4 to 5 times with fork. Brush tops of tarts lightly with egg.
4. Bake 12 to 15 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling rack.
5. Meanwhile, in small bowl, mix remaining 1/4 cup powdered sugar, remaining 2 teaspoons vanilla, the lemon peel and lemon juice until smooth. Spread glaze over warm tarts; garnish with lemon peel curls. Serve warm. Store covered.

Pillsbury Bake-Off Countdown: Cinnamon-Pumpkin Muffins

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 famously consider muffins a waste of my time. My primary issue: they are just not cake.

However, every now and again a muffin comes along that I feel as if I could fit into my diet and life without much issue. Well, it certainly helps that Anna Zovko of Tampa, Florida includes sugar cookie dough in the batter! Plus, there is glaze. Now that's my kind of muffin.

Good luck at the Bake-Off!

Cinnamon-Pumpkin Muffins

• Prep Time: 20 Min
• Total Time: 1 Hr 5 Min
• Makes: 12 muffins

Ingredients

• 1 roll Pillsbury refrigerated sugar cookie dough
• 2 eggs
• 1 cup canned pumpkin (not pumpkin pie mix)
• 3/4 cup self-rising flour
• 2 1/2 teaspoons cinnamon
• 2 tablespoons sugar
• 1/3 cup cream cheese creamy ready-to-spread frosting

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Place baking cups in each of 12 regular-size muffin cups.
2. In large bowl, break up cookie dough. Add eggs and pumpkin. Beat with electric mixer on medium speed about 1 minute or until well blended. Add flour and 2 teaspoons of the cinnamon; beat on low speed about 30 seconds or until blended. Divide batter evenly among muffin cups.
3. In small bowl, mix sugar and remaining 1/2 teaspoon cinnamon until blended. Sprinkle rounded 1/4 teaspoon sugar mixture over batter in each muffin cup.
4. Bake 18 to 28 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes; remove from pan to cooling rack. Cool at least 15 minutes.
5. Meanwhile, place frosting in medium resealable food-storage plastic bag. Cut off small corner of bag. Squeeze bag to drizzle frosting over each muffin. Store covered.

Pillsbury Bake-Off Countdown: Hot Chocolate-Marshmallow 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). 

What's better than hot chocolate with melty marshmallows? A cookie accompaniment, of course. These tasty treats take all the best parts of a hot chocolate experience and condense it into cookie form. The recipe was dreamed up by Sarah Meuser of New Milford, Connecticut...and on behalf of everyone, everywhere, I say "thank you"...and good luck at the Bake-Off!

Hot Chocolate-Marshmallow Cookies

• Prep Time: 20 Min
• Total Time: 55 Min
• Makes: 12 cookies

Ingredients

• 1 roll Pillsbury refrigerated chocolate chip cookie dough
• 1 cup chocolate hazelnut spread
• 3 tablespoons unsweetened baking cocoa
• 3/4 teaspoon chili Powder
• 1/2 teaspoon ground Saigon Cinnamon
• 6 large marshmallows, cut in half

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with parchment paper.
2. In large bowl, break up cookie dough. Add hazelnut spread, cocoa, chili powder and cinnamon. Beat with electric mixer on low speed about 2 minutes or until well blended.
3. Shape dough into 12 (2-inch) balls. Flatten each ball into 3-inch round. Shape 1 cookie dough round around 1 marshmallow half, covering completely. Repeat with remaining dough rounds and marshmallows. Place 2 inches apart on cookie sheets.
4. Bake 10 to 13 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool 5 minutes. Serve warm. Store tightly covered.