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.

The Bake-Off is Coming: PB+J Mini Walnut Muffins

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! 

It's like the classic sandwich got a breakfast makeover! This tasty treat comes from Anne Johnson of Vincent, Ohio.

Peanut Butter and Jelly Mini Walnut Muffins

Prep Time: 30 Min Total Time: 1 Hr Makes: 48 servings

Ingredients

• 1 roll Pillsbury refrigerated peanut butter cookie dough
• 1/3 cup All Purpose Flour
• 1 teaspoon baking soda
• 2 eggs
• 1/3 cup buttermilk
• 3 cups finely chopped walnuts
• 1/2 cup Smucker’s Seedless Strawberry Jam

Procedure

1. Heat oven to 350°F. Spray 48 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.
2. In small bowl, mix flour, baking soda and 1/4 teaspoon salt; set aside. In large bowl, break up cookie dough. Beat in eggs and buttermilk with electric mixer on medium speed until smooth. Stir in flour mixture just until moistened. Stir in 1 1/2 cups of the walnuts. Spoon about one tablespoon batter into each muffin cup, filling 2/3 full.
3. Bake 8 to 12 minutes or until light golden brown and toothpick inserted in center comes out clean. Remove from pans to cooling rack. Cool 5 minutes or until cool enough to handle.
4. Meanwhile, in small microwavable bowl, microwave jam on High 45 to 60 seconds or until melted. Place remaining 1 1/2 cups walnuts in small bowl.
5. Dip tops of muffins in jam; roll tops in remaining 1 1/2 cups walnuts. Serve warm or cool.

The Bake-Off is Coming: Berry Filled Shortbread Brunch 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. 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! 

It's breakfast! With shortbread involved! This nummy recipe comes from Laura Majchrzak of Hunt Valley, Maryland.

Berry Filled Shortbread Brunch Tart

Prep Time: 20 Min Total Time: 1 Hr 40 Min Makes: 12 servings

Ingredients

• 1 1/2cups Pillsbury BEST® All Purpose Flour
• 1 cup powdered sugar
• 3/4 cup cold unsalted butter, cut in 1/2-inch cubes (do not use margarine)
• 2 teaspoons vanilla
• 1/2 cup Smucker's Northwest Triple Berry Preserves
• 1/2 cup mascarpone cheese
• 1tablespoon coarse white sparkling sugar

Procedure

1. Heat oven to 375°F. In food processor, place flour, 3/4 cup of the powdered sugar and 1/2 teaspoon salt. Cover; process until well blended. Add butter and 1 1/2 teaspoons of the vanilla; process with on-and-off pulses until mixture is consistency of fine crumbs.
2. Press 1 1/2 cups of the mixture evenly in ungreased 9-inch tart pan with removable bottom. Bake 12 minutes. Remove to cooking rack; cool 15 minutes.
3. Meanwhile, in small bowl, stir preserves to soften; set aside. In another small bowl, mix mascarpone cheese, remaining 1/4 cup powdered sugar and remaining 1/2 teaspoon vanilla until well blended. Cover; refrigerate.
4. Spread preserves evenly over cooled crust to within 3/8-inch of edge. Sprinkle remaining crust mixture evenly over top, covering preserves completely. Pat gently; sprinkle with white sparkling sugar.
5. Bake 18 to 26 minutes longer or until edges are golden brown. Cool 25 minutes on cooling rack; remove side of pan. Using sharp knife, cut into 12 wedges. Serve warm with sweetened mascarpone mixture.

The Bake-Off is Coming: Coconut Pecan Chocolate Fudge

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! 

Dudes. Dudettes. This is like German Chocolate Cake in fudge form! Good stuff. It comes from Lesley Pew of Lynn, Massachusetts.

Coconut Pecan Chocolate Fudge

Prep Time: 25 Min Total Time: 1 Hr 55 Min Makes: 64 servings

Ingredients

• 1 cup milk chocolate chips (6 oz)
• 1 can Pillsbury Creamy Supreme Milk Chocolate Frosting
• 2 teaspoons vanilla
• 2 cups chopped pecans, toasted
• 2 cups sweetened shredded coconut, toasted
• 1 cup white vanilla baking chips (6 oz)
• 1 can Pillsbury Creamy Supreme Coconut Pecan Frosting

Procedure

1. Line 9-inch square pan with foil, extending foil over 2 opposite sides of pan. Spray foil with Crisco® Original No-Stick Cooking Spray.
2. In medium microwavable bowl, microwave chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in milk chocolate frosting and 1 teaspoon of the vanilla. Reserve 2 tablespoons of the nuts and 2 tablespoons of the coconut. Stir half of the remaining nuts and half of the remaining coconut into the chocolate mixture. Spread in pan.
3. In medium microwavable bowl, microwave white vanilla chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in coconut pecan frosting and remaining 1 teaspoon vanilla. Stir in remaining half of the nuts and coconut. Spread over chocolate mixture. Sprinkle reserved nuts and coconut over fudge.
4. Refrigerate 1 1/2 hours or until firm. Remove foil; cut into 8 rows by 8 rows. Store covered in refrigerator.

The Bake-Off is Coming: Seeds and Chocolate Pastry Wedges

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! 

Gotta tell you: this one intrigues me. It's sweet, salty, and refined. I want to try! Vicki Mager of Bloomington, Minnesota says it's a perfect happy hour snack, which is just fine with me, too.

Seeds and Chocolate Pastry Wedges

Prep Time: 15 Min Total Time: 1 Hr Makes: 12 servings

Ingredients

• 1 Pillsbury refrigerated pie crust, softened as directed on box
• 2 1/4 teaspoons sugar
• 3/4 teaspoon ground cinnamon
• 1/3 cup dried currants
• 1/4 cup roasted unsalted sunflower nuts
• 1/4 cup roasted salted hulled pumpkin seeds (pepitas)
• 1/4 cup Jif Chocolate Flavored Hazelnut Spread

Procedure

1. Heat oven to 400°F. Unroll pie crust on ungreased cookie sheet. Pinch outside edge to form 1/4-inch rim. Prick dough several times with fork.
2. In small bowl, mix sugar and cinnamon; sprinkle over crust. In medium bowl, mix currants, sunflowers nuts and pumpkin seeds. Sprinkle mixture over crust; press firmly into crust. Cover loosely with foil.
3. Bake 10 minutes; uncover. Bake 3 to 6 minutes longer or until edges are light golden brown. Remove from oven; immediately cut into 12 wedges. Do not separate.
4. Spoon chocolate hazelnut spread into decorating bag or 1-quart resealable food storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle spread over seeds. Cool completely, about 30 minutes.

The Bake-Off is Coming: Sweet Orange and Toasted Almond 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, love, love a nice dense coffee cakes. Don't you? This one, dreamed up by Bee Engelhart of Bloomfield Hills, Michigan sounds particularly tasty.

Prep Time: 20 Min Total Time: 1 Hr 15 Min Makes: 8 servings

Ingredients

• 1 can Pillsbury refrigerated orange flavor sweet rolls with icing
• 8 teaspoons Smuckers Low Sugar Sweet Orange Marmalade
• 1/3 cup Pillsbury BEST All Purpose Flour
• 2 tablespoons sugar
• 1/4 cup almond paste, crumbled
• 3 tablespoons cold butter, cubed
• 2 tablespoons sliced almonds, toasted

Procedure

1. Heat oven to 350°F. Spray 13x4 1/2-inch rectangular tart pan with removable bottom or 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. If using tart pan, place 15x10-inch pan with sides on middle oven rack.
2. Separate dough into 8 rolls. Reserve icing. Press rolls in bottom of pan. Drop marmalade by teaspoonfuls evenly over dough. I
3. n medium bowl, mix flour and sugar. With pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in almond paste and butter until mixture looks like fine crumbs. Sprinkle evenly over dough.
4. Place tart pan in oven on pan with sides. Bake 25 to 35 minutes or until golden brown. In small microwavable bowl, microwave icing on High 10 to 15 seconds; stir. Immediately drizzle over coffee cake; sprinkle with nuts. Cool 20 minutes.

The Bake-Off is Coming: Cranberry Orange Dark Chocolate Flatbread

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! 

Cranberry Orange Dark Chocolate Flatbread! It's like pizza, but with dessert toppings! I vote yes, and commend Arlene Erlbach of Morton Grove, Illinois for introducing me to this recipe.

Cranberry Orange Dark Chocolate Flatbread

Prep Time: 10 Min Total Time: 50 Min Makes: 12 servings

Ingredients

• 3/4 cup turbinado sugar (raw sugar)
• 1 can Pillsbury® refrigerated thin pizza crust
• 1 jar (12 oz) Smucker's Orange Marmalade Medley
• 2 tablespoons Light Olive Oil
• 3/4 cup sweetened dried cranberries
• 3/4 cup dark chocolate chips
• 3/4 cup sliced almonds

Procedure

1. Heat oven to 400°F. Spray 15x10-inch nonstick or dark pan with sides with Crisco® Original No-Stick Cooking Spray.
2. Sprinkle pan evenly with 1/4 cup of the sugar. Unroll dough over sugar. Press dough to edges of pan. Pinch dough to form rim, crimping edge as desired.
3. In small bowl, mix marmalade and oil; spoon and spread over dough. Sprinkle evenly with cranberries, chocolate chips and almonds; press lightly into dough. Sprinkle with remaining 1/2 cup sugar.
4. Bake 12 to 18 minutes or until edges are golden brown. Cool at least 20 minutes. Serve warm or cool.

The Bake-Off is Coming: Malted Milk Ball Peanut Butter Cream Squares

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! 

This is a personal favorite Bake-Off entry of mine. I was always the kid who wanted malted milk balls as my movie candy, so this speaks to me nostalgically! And as for the peanut butter...well, who doesn't love that?Thanks to Craig Partin of Fuquay-Varina, North Carolina  for adding it to the mix.

Malted Milk Ball Peanut Butter Cream Squares

Prep Time: 20 Min Total Time: 2 Hr 50 Min Makes: 24 servings

Ingredients

• 1 roll Pillsbury refrigerated peanut butter cookie dough
• 1 cup heavy whipping cream
• 1 can Pillsbury Creamy Supreme Vanilla Flavored Frosting
• 2 cups Jif Creamy Peanut Butter
• 1jar (7 oz) marshmallow creme
• 2 cups coarsely chopped malted milk balls
• 1/2 cup Chocolate Flavored Syrup

Procedure

1. Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough and press evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
2. In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
3. In large bowl, beat frosting and peanut butter with electric mixer on medium speed until well blended. Carefully fold whipped cream, marshmallow creme and 1 1/2 cups of the malted milk balls into peanut butter mixture. Spoon and spread mixture over cooled cookie crust. Refrigerate 2 hours or until cream layer is set. Cut into 6 rows by 4 rows.
4. To serve, place cream squares on dessert plates. Drizzle each with 1 teaspoon of the chocolate-flavored syrup. Sprinkle with remaining chopped malted milk balls. Store covered in refrigerator.

The Bake-Off is Coming: PB+J Breakfast Danish

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 peanut butter. I love jelly. But especially, I love danish. This pastry brings all three together in a perfect breakfastly matrimony. And it's dreamed up by a fellow Jersey girl: Julie Paolella of Galloway, New Jersey!

PB+J Breakfast Danish

Prep Time: 30 Min Total Time: 1 Hr 15 Min Makes: 8 servings

Ingredients

• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1/4 cup Jif® Creamy Peanut Butter
• 1 teaspoon vanilla
• 1 egg, separated
• 1 can Pillsbury® Grands! Flaky Layers refrigerated Butter Tastin' biscuits
• 1/3 cup Smucker’s Seedless Strawberry Jam

Procedure

1. Heat oven to 350°F. Line 15x10-inch pan with sides with parchment paper.
2. In medium bowl, beat cream cheese, sugar, peanut butter, vanilla and egg yolk with electric mixer on medium speed 1 minute or until fluffy, scraping sides of bowl if necessary; set aside.
3. Arrange biscuits in 2 rows of 4 biscuits in center of pan, with sides of biscuits just touching. Press or roll biscuits to 14x9-inch rectangle. Spread cream cheese mixture over dough to within 1/2 inch of edges. Using parchment paper, bring long sides of dough over filling, overlapping slightly in center. With fork, lightly beat egg white; brush over top and sides of dough.
4. Bake 25 to 35 minutes or until golden brown. Cool 10 minutes. Spoon and spread jam down center of pastry. Carefully remove to serving plate. Serve warm.

The Bake-Off is Coming: Fudgy Chocolate Hazelnut Bars

akeSpy 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! 

Julie Pando Watertown, Massachusetts  deserves some serious thanks: she's come up with a tasty brownie recipe that comes together in less than 30 minutes and involves minimal ingredients for maximum tastiness. Sweet!

Prep Time: 20 Min Total Time: 3 Hr 10 Min Makes: 16 servings

Ingredients

• 1can Pillsbury Creamy Supreme Chocolate Fudge Flavored Frosting
• 1 cup Jif Chocolate Flavored Hazelnut Spread

• 3 eggs
• 3/4 cup All Purpose Flour
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped hazelnuts

Procedure

1. Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over 2 opposite sides of pan. Spray foil with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, beat frosting and chocolate hazelnut spread with electric mixer on high speed 2 minutes until fluffy and light in color. Reserve 1/4 cup of the frosting mixture in small microwavable bowl; set aside. Add eggs and 1/4 teaspoon salt to remaining frosting mixture; beat on high speed 1 minute until well mixed. Stir in flour and chocolate chips. Pour and spread batter into pan. Top with hazelnuts.
3. Bake 38 to 48 minutes or until center is set and slightly jiggly. Cool completely, about 2 hours. Microwave reserved frosting mixture on High 15 seconds or until mixture is of drizzling consistency. Drizzle over brownies; let stand 5 minutes.
4. Remove foil; using serrated knife cut into 4 rows by 4 rows.