The Bake-Off is Coming: Blueberry Cinnamon Roll 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! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Marie Sheppard Chicago, Illinois is the one to thank for this tasty morning treat. Hey, I'll bet it would taste good in the PM, too!

Blueberry Cinnamon Roll Coffee Cake

Prep Time: 25 Min Total Time: 1 Hr 15 Min Makes: 8 servings

Ingredients

• 1 medium lemon
• 3/4 cup fresh blueberries
• 1/4 cup Smucker's® Blueberry Preserves
• 2 teaspoons cold butter, cut into small pieces
• 2 cans Pillsbury® refrigerated cinnamon rolls with cream cheese icing
• 1 egg
• 1/4 cup pecans or cinnamon pecans, coarsely chopped

Procedure

1. Heat oven to 350°F. Spray nonstick 9-inch tart pan with removable bottom with Crisco® Original No-Stick Cooking Spray. Line cookie sheet with parchment paper; place tart pan on cookie sheet.
2. In medium bowl, grate 1 teaspoon zest from the lemon. In small bowl, squeeze 1 tablespoon juice from the lemon; set aside.
3. Mix 2 tablespoons of the blueberries with the lemon zest, mashing berries slightly with fork. Stir in preserves, remaining blueberries and butter; set aside.
4. Separate rolls from both cans; reserve icing. On parchment paper, press rolls, cinnamon side down, into 3- to 4-inch rounds. Spoon about 1 tablespoon blueberry mixture in center of each round. Fold dough over filling, pressing edges to seal. Place filled rolls in pan, seam side up in spoke fashion with 2 in the center.
5. In small bowl, lightly beat egg with wire whisk; brush over rolls. Bake 22 to 32 minutes or until center is deep golden brown. Remove to cooling rack.
6. Cool 5 minutes. Remove side of pan; cool 10 minutes longer. Stir reserved icing into lemon juice. Drizzle evenly over rolls. Sprinkle with pecans. Serve warm or cool.

The Bake-Off is Coming: Mocha Cappuccino Pull Apart 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! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

This recipe allows you to have your coffee and eat your cake, too. And why not incorporporate a little chocolate, while you're at it? I like the way Janet Gill of Canton, Ohio thinks when she creates recipes.

Mocha Cappuccino Pull Apart Cake

Prep Time: 20 Min Total Time: 1 Hr 30 Min Makes: 12 servings

Ingredients

• 1 container (8 oz) mascarpone cheese, softened
• 1/2 cup sugar
• 1/2 cup Jif Mocha Cappuccino Flavored Hazelnut Spread
• 1/4 cup butter, melted
• 1 cup pecans, chopped
• 2 cans Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing
• 1 teaspoon instant coffee granules

Procedure

1. Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, beat mascarpone cheese, sugar, mocha cappuccino hazelnut spread and butter with electric mixer on low speed 45 seconds or until smooth. Stir in pecans.
3. Separate dough into 16 rolls; reserve icing. Cut each roll into 6 pieces. Place 1/2 of the biscuit pieces into mascarpone mixture, gently folding to coat. Fold in remaining biscuits to coat; spoon mixture in pan.
4. Bake 40 to 50 minutes or until deep golden brown and biscuits are no longer doughy in center. Cool 15 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan.
5. Meanwhile, in small bowl, stir 1 teaspoon boiling water and instant coffee granules until granules are dissolved. Stir in 1 container of the icing until well blended; drizzle over warm rolls. Cool 5 minutes. Drizzle with remaining container of icing. Serve warm.

The Bake-Off is Coming: Blueberry Sour Cream Pancakes

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! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Breakfast is served! And since it has fruit, it's health food. Right? Of course, the sugar cookie dough in the batter doesn't hurt anything. This recipe comes from Michele Kusma of  Columbus, Ohio. #nom!

Blueberry Sour Cream Pancakes

Prep Time: 25 Min Total Time: 25 Min Makes: 6 servings (2 pancakes each)

Ingredients

• 1 roll Pillsbury refrigerated sugar cookie dough
• 2 eggs
• 1/2 cup sour cream
• 1 cup fresh or frozen (thawed and drained) blueberries
• 1 jar (12 oz) Blueberry Preserves

Procedure

1. Let cookie dough stand at room temperature 10 minutes to soften. Spray nonstick electric griddle with Crisco® Original No-Stick Cooking Spray; heat to 350°F.
2. In large bowl, break up cookie dough. Beat in eggs with electric mixer on low speed until well blended. Add sour cream; beat until smooth. Stir in blueberries.
3. Spray nonstick pancake turner with cooking spray. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes 4 to 5 minutes or until bubbly and dry around edges. Carefully turn; cook other side 1 to 2 minutes or until deep golden brown. Keep warm.
4. In medium microwavable bowl, microwave preserves and 1 tablespoon water on High 1 minute; stir until smooth. Serve over pancakes.

The Bake-Off is Coming: Coconut Mocha Hazelnut Pastries

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 three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Donna Fogel Whitehall, Pennsylvania

Prep Time: 10 Min Total Time: 35 Min Makes: 6 servings

Ingredients

• 1/2 cup flaked coconut
• 4 oz cream cheese (half of 8-oz package), softened
• 1 teaspoon All Purpose Flour
• 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 1/2 cup Mocha Cappuccino Flavored Hazelnut Spread
• 1/4 cup miniature semisweet chocolate chips 
• 1 tablespoon powdered sugar

Heat oven to 375°F. Reserve 1 tablespoon of the coconut. In small bowl, beat cream cheese and remaining coconut with electric mixer on medium speed until well blended. Set aside.

Sprinkle flour on work surface; unroll dough over flour. Press into 12 x 7 1/2-inch rectangle. Cut into 6 squares. Spread each square with 1 rounded tablespoon mocha cappuccino hazelnut spread to within 1/2 inch of edges. Top each with 1 rounded tablespoon coconut mixture and 2 teaspoons chocolate chips. Bring corners of dough together over filling; pinch to seal. Sprinkle with reserved coconut; gently pressing onto top and sides. Place on nonstick cookie sheet.

Bake 11 to 15 minutes or until golden brown. Cool 10 minutes. Sprinkle with powdered sugar. Serve warm or cool.

The Bake-Off is Coming: Boston Cream French Toast

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 three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

It's possible that this is the most beautiful breakfast food I've ever in my life seen. Kristen Abbott of Paoli, Pennsylvania is to blame for the extreme pleasure that is Boston Cream French Toast. Perfect for brunch!

Boston Cream French Toast

Prep Time: 20 Min Total Time: 1 Hr 25 Min Makes: 10 servings

Ingredients

• 1 can Pillsbury refrigerated crusty French loaf
• 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
• 1 1/4 cups whipping cream
• 2 egg yolks
• 2 teaspoons vanilla
• 3/4 cup Chocolate Flavored Hazelnut Spread

Procedure

1. Heat oven to 350°F. Bake crusty French loaf as directed on can. Cool 10 minutes.
2. Meanwhile, spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. In large bowl, beat sweetened condensed milk, 1 cup of the cream, the egg yolks and vanilla with wire whisk until well blended. Pour half of mixture into pan.
3. Trim ends of bread; cut into 20 (about 3/4-inch) slices. Place slices over egg mixture. Pour remaining egg mixture over bread slices. Bake 30 to 33 minutes or until light golden brown.
4. In medium microwavable bowl, microwave remaining 1/4 cup cream on High 20 to 30 seconds or until hot. Stir in hazelnut spread until smooth.
5. For each serving, with spatula, remove 1 piece French toast and place custard side up on serving plate. Top with another piece of French toast, custard side down, forming a sandwich with custard in the center. Drizzle each serving with 1 tablespoon chocolate hazelnut sauce.

The Bake-Off is Coming: Chocolate Peanut Butter Pretzel Bars

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 three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Salty! Sweet! Your life is now complete. Thanks to Anita Van Gundy of Des Moines, Iowa for sharing this lovely and highly addictive recipe.

Chocolate Peanut Butter Pretzel Bars

Prep Time: 25 Min Total Time: 2 Hr 35 Min Makes: 24 servings

Ingredients

• 1 3/4 cups pretzels, coarsely chopped
• 1 package Pillsbury Ready to Bake refrigerated sugar cookies
• 2 tablespoons Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
• 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
• 3/4 cup Creamy Peanut Butter
• 1/2 cup Chocolate Flavored Hazelnut Spread
• 1/4 cup Caramel Syrup

Procedure

1. Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.
2. Finely chop 1 cup of the pretzels; place in large bowl. Add cookie dough and shortening. Beat with electric mixer on low speed until well mixed. Press dough evenly in pan. Bake 14 to 18 minutes or until crust is light golden brown. Remove from oven; cool 10 minutes.
3. Meanwhile, in 2 quart heavy saucepan, heat sweetened condensed milk over medium heat 5 to 8 minutes, stirring constantly until hot and mixture is thin. Remove from heat. Stir in peanut butter and chocolate hazelnut spread until well blended. Spread over baked crust. Sprinkle with remaining 3/4 cup coarsely chopped pretzels. Bake 15 to 20 minutes longer or until edges are golden brown. Cool completely, about 1 1/2 hours. Drizzle with caramel syrup. Cut into 6 rows by 4 rows. Store covered.

The Bake-Off is Coming: Whole Wheat Quinoa Pancakes

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 three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Listen. I was tempted to drive right on by this recipe, because it sounded awfully healthy. But then I learned it had sweetened condensed milk. Back in the game! Thanks for including something tasty that also has healthy grains, Lynn Connors of Thornton, Pennsylvania!

Whole Wheat Quinoa Pancakes

Prep Time: 25 Min Total Time: 50 Min Makes: 9 servings (2 pancakes each)

Ingredients

• 1 cup uncooked quinoa, rinsed, well drained
• 1 cup Pillsbury BEST® Whole Wheat Flour
• 2 teaspoons baking powder
• 1 can (14 oz) Sweetened Condensed Milk
• 1 egg
• 1 jar (12 oz) Northwest Triple Berry Preserves

Procedure

1. Cook quinoa as directed on package; cool 10 minutes. Spray nonstick electric griddle with No-Stick Cooking Spray; heat to 350°F.
2. Meanwhile, in large bowl, mix all remaining ingredients except preserves until well blended. Stir in quinoa. For each pancake, spoon and spread about 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly and dry around edges. Turn; cook other side 2 to 3 minutes or until golden brown.
3. Meanwhile, in 1 1/2-quart saucepan, cook preserves over medium heat until warm. Top pancakes with warm preserves.

The Bake-Off is Coming: Heavenly Hazelnut Torte with Mascarpone Cream

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 three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Brett Youmans is one of my favorite people. He's adorable, and just as sweet as this tasty recipe. He's also been a Bake-Off contestant three times now! This is his final chance to win the big one. I've got to say, I love all of these recipes, but I have a soft spot for Brett, from Reading, Pennsylvania!

Prep Time: 30 Min Total Time: 1 Hr 50 Min Makes: 8 servings

Ingredients

• 1 roll Pillsbury refrigerated sugar cookie dough
• 1 container (8 oz) mascarpone cheese
• 2/3 cup Jif Chocolate Flavored Hazelnut Spread
• 3/4 cup coarsely chopped toasted hazelnuts
• 1/2 cup semisweet chocolate chips
• 1/2 cup heavy whipping cream
• 2 tablespoons granulated white or vanilla sugar

Procedure

1. Heat oven to 350°F. Let cookie dough and mascarpone cheese stand at room temperature for 10 minutes to soften. In medium bowl, break up cookie dough. Add 2 tablespoons of the mascarpone cheese, 1/3 cup of the chocolate hazelnut spread and 1/2 cup of the hazelnuts. Mix with wooden spoon until well blended.
2. Press 1/2 of the dough mixture in bottom of ungreased 9-inch springform pan. In small microwavable bowl, microwave remaining 1/3 cup chocolate hazelnut spread on High 10 seconds; stir until spreading consistency. Spread over dough to within 1/4-inch of edge; sprinkle chocolate chips over chocolate hazelnut spread. Place remaining dough between layers of waxed paper. Press into 9-inch round. Peel off one layer of paper. Place dough side down over chocolate chips. Remove waxed paper; press edges to seal. Gently tap pan on counter to settle. Sprinkle with remaining 1/4 cup nuts; lightly press into dough.
3. Wrap outside bottom and side of springform pan with foil to prevent leaking. Bake 30 to 40 minutes or until puffed and edges are set (center will jiggle slightly). Cool on cooling rack 30 to 40 minutes or until center is set but still warm. Remove side of pan.
4. Meanwhile, in medium bowl, beat whipping cream and sugar with electric mixer on medium speed until soft peaks form. Beat in remaining mascarpone cheese with electric mixer on low speed until combined. Refrigerate.
5. Serve wedges of warm torte with mascarpone cream.

The Bake-Off is Coming: Lime in the Coconut Cookie 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 three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Seriously, you guys. Cookie fudge. COOKIE FUDGE! I could keep saying it all day, or I could share the recipe, from Christine Wilson of Sellersville, Pennsylvania. Thank you, Christine.

Prep Time: 20 Min Total Time: 2 Hr 30 Min Makes: 24 servings

Ingredients

• 1 roll Pillsbury refrigerated sugar cookie dough
• 1 1/2 cups sweetened flaked coconut
• 1 1/2 teaspoons grated lime peel
• 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
• 1/4 cup butter
• 1 bag (12 oz) white vanilla baking chips
• 3/4 teaspoon vanilla

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
2. Meanwhile, spread 1/2 cup of the coconut in ungreased shallow pan. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool 5 minutes. In small bowl, mix toasted coconut and lime zest until well blended; set aside.
3. Break up cookie dough and press in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
4. In 1-quart saucepan, cook sweetened condensed milk and butter over medium heat, stirring constantly, until butter is melted and ingredients are thoroughly heated. DO NOT BOIL. Remove from heat; stir in white baking chips until melted. Stir in remaining 1 cup coconut and the vanilla.
5. Pour coconut mixture over cookie crust, spreading evenly. Sprinkle with coconut lime mixture; press in lightly. Cool 15 minutes. Refrigerate 1 hour or until topping is firm.

The Bake-Off is Coming: Almond Café Cookies

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 three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

I love almond cookies, don't you? Especially when they're nice, big fat ones like these. They were created by Nancy Fahey of North Kingstown, Rhode Island and will be on show at the Bake-Off! Woot!

Almond Cafe Cookies

Prep Time: 30 Min Total Time: 1 Hr 10 Min Makes: 24 servings

Ingredients

• 2 packages Pillsbury Ready to Bake! refrigerated sugar cookies
• 8 oz almond paste
• 2 tablespoons Apricot Preserves
• 1 cup All Purpose Flour
• 2 egg whites
• 1 1/4 cups sliced almonds

Procedure

1. Heat oven to 375°F. Line large cookie sheets with parchment paper.
2. In large bowl, break up cookie dough and almond paste. Add flour and preserves; knead until well blended and mixture forms a ball. Pat into 6x9-inch rectangle. Cut into 24 pieces.
3. In small bowl, beat egg whites with fork or wire whisk until foamy. In another small bowl, place almonds.
4. Shape each dough piece into ball. Flatten to 3-inch round. Dip one flat side into egg whites, coating one side only. Place coated side down onto almond slices. Lightly press to coat with almonds. Place 2 inches apart on cookie sheets, almond side up.
5. Bake 13 to 18 minutes or until cookies are light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. Store in covered container.