Pillsbury Bake-Off Countdown: Orange Marmalade Cornmeal Muffins

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

"Good morning! Get a triple hit of orange in sweet homemade muffins and a special orange butter." Paula Mahagnoul of Sioux Falls, South Dakota

Makes 6 very freaking large muffins.

Orange Marmalade Cornmeal Muffins

Muffins

• 1/2cup LAND O LAKES® Butter, softened
• 1/2cup Smucker’s® Sweet Orange Marmalade
• 1LAND O LAKES® Egg
• 1tablespoon grated orange peel
• 1/2teaspoon McCormick® Pure Orange Extract
• 1/8teaspoon kosher (coarse) salt
• 1/3cup yellow cornmeal
• 2teaspoons baking powder
• 2/3cup orange juice
• 1 1/4cups Pillsbury BEST® All Purpose Flour

Candied Orange Peel

• Peel from 1 large orange
• 3tablespoons granulated sugar
• 1/4cup water

Glaze

• 3/4cup powdered sugar
• 2tablespoons orange juice

Orange Butter

• 6 tablespoons butter, softened
• 1/4cup Smucker’s® Sweet Orange Marmalade

1. Heat oven to 350°F. Spray 6 jumbo muffin cups with Crisco® Butter Flavor No-Stick Cooking Spray. In large bowl, beat 1/2 cup butter and 1/2 cup orange marmalade until blended. Stir in egg, 1 tablespoon orange peel, orange extract and salt until well blended. Add cornmeal and baking powder; mix well. Alternately add 2/3 cup orange juice and flour, stirring just until moistened. Spoon rounded 1/3 cup batter into each muffin cup.
2. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool in cups 15 minutes. Remove from cups to cooling rack.
3. Meanwhile, to make candied orange peel, using vegetable peeler, cut 1/2-inch-wide strips of peel from orange. Using knife, cut orange peel into fine strips. In 1-quart saucepan, bring granulated sugar, orange peel strips and water to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes. With slotted spoon, remove peel from syrup. Cool on waxed paper.
4. In small bowl, combine glaze ingredients; mix well. Set aside. In another small bowl, beat together orange butter ingredients until light and fluffy. Set aside.
5. Drizzle glaze over tops of muffins. Garnish each with candied orange peel. Serve with orange butter.

Pillsbury Bake-off Countdown: Strawberries & Cream Sugar Cookie Sandwiches

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

If you wanna get fancy, you've got to start dressing up your sugar cookies.

Give them a virtual pinkies-out by tricking them out as Strawberries and Cream Sugar Cookie Sandwiches! "Dress up sugar cookies wtih a creamy filling, chocolate drizzle and fresh strawberries. Ooh la la!" says the inventor and Bake-off Finalist Christena Rooks of Cincinnati, Ohio.

Strawberries & Cream Sugar Cookie Sandwiches

Makes 12 sandwiches

• 1 package Pillsbury® Ready to Bake!refrigerated sugar cookies
• 1 package (2 oz) pecan Chips (1/2 cup)
• 1 container (8 oz.) mascarpone cheese
• 2 tablespoons powdered sugar
• 1/2 teaspoon pure Vanilla Extract
• 1/4 cup Smucker’s® Strawberry Preserves
• 2 tablespoons milk chocolate baking chips
• 2 tablespoons white baking chips
• 6 small strawberries, cut in half

1. Heat oven to 350°F. Shape cookies into balls; roll 12 of the cookies in pecans, pressing into dough. Place all of the cookies 2 inches apart on large ungreased cookie sheets.
2. Bake 11 to 15 minutes or until golden brown. Cool on cookie sheets 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
3. Meanwhile, in small bowl, stir together mascarpone, powdered sugar and vanilla until blended. Spread 1 heaping tablespoonful mascarpone mixture on bottom of each plain cookie; top each with 1 teaspoon preserves. Top with pecan-coated cookies, bottom side down; press slightly.
4. In small resealable freezer plastic bag, place milk chocolate chips; seal bag. Microwave on High 20 to 30 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Repeat with another bag and white chips.
5. Squeeze bag to drizzle milk chocolate and white chocolate over top of cookie sandwiches. Top each sandwich with strawberry half. Store in refrigerator.

Pillsbury Bake-Off Countdown: Great-Start Breakfast Cookies

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

It's official: eating cookies for breakfast is officially acceptable. Pillsbury says so. Or at least one of the finalists in the Bake-off does: "Mix carrots and crushed cereal into oatmeal cookie dough to bake a dozen good-morning breakfast cookies. " This sweet treat was invented by Teresa Ralston of New Albany, Ohio.

Great-Start Breakfast Cookies

Makes 12

• 1/2 cup chopped Pecans
• 1 package Pillsbury® Big Deluxe refrigerated oatmeal raisin cookies
• 1 cup finely shredded carrots
• 2 1/2 cups toasted whole wheat flake cereal, crushed to 1 cup
• 1/2 cup flaked coconut
• 1 tablespoon grated orange peel
• 1/2 teaspoon salt
• 3/4 teaspoon ground Cinnamon
• 1 1/2 cups powdered sugar
• 2 tablespoons fresh orange juice
• 3 orange slices, if desired
• 3 large strawberries, if desired

Procedure

1. Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.
3. Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely, about 15 minutes.
4. In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.

Pillsbury Bake-Off Countdown: Blueberry-White Chocolate Cream Ginger Tart

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Even though this contains fruit, which always makes me suspicious that it might be health food, it also has sugar cookie dough and plenty of cream involved in the process--so I deem it acceptable. "Create a sweet new cookie dessert using Pillsbury® sugar cookie dough, cream cheese and fresh blueberries!" says the inventor and Pillsbury Bake-Off finalist Alice Wilson of Fairport, New York.

Blueberry White Chocolate Cream Ginger Tart

8 servings

• 1 roll Pillsbury® refrigerated sugar cookie dough
• 1/4 cup All Purpose Flour
• 1 tablespoon ground Ginger
• 1 tablespoon crystallized Ginger
• 1 teaspoon ground Cinnamon
• 1 teaspoon ground Nutmeg
• 1 bag (12 oz) Hershey’s® premier white baking chips
• 1 package (8 oz) cream cheese, softened
• 1/4 cup heavy whipping cream
• 2 teaspoons grated lemon peel
• 2 cups fresh blueberries

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 12-inch pizza pan with Crisco® Original No-Stick Cooking Spray.
2. In medium bowl, break up cookie dough. Add flour, ground ginger, crystallized ginger, cinnamon and nutmeg. Mix with wooden spoon or knead with hands, until well blended. Press dough evenly in bottom of pan.
3. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
4. In medium microwavable bowl, microwave white chips on High 1 minute to 1 minute 45 seconds, stirring every 30 seconds, until smooth. Add cream cheese, cream and lemon peel; beat with electric mixer on medium speed until smooth. Spread mixture over cooled crust. Arrange blueberries over cream cheese mixture; press into filling.
5. Refrigerate 1 hour. Cut into wedges. Store in refrigerator.

Pillsbury Bake-Off Countdown: Strawberry Swirl-Peanut Butter-Brownie Cupcakes

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

 Do you like peanut butter and jelly? Do you like brownies? Do you like cupcakes?

Duh, of course you do. But why eat just one of these treats when you could eat all of them--at once?? "Indulge in fudgy peanut butter cupcakes topped off with homemade strawberry cream cheese frosting." says entrant Amy Siegel Clifton, New Jersey. OK!

Strawberry Swirl Peanut Butter Brownie Cupcakes

Cupcakes

• 24foil baking cups
• 1can (14 oz) Eagle Brand® Sweetened Condensed Milk
• 3/4cup Jif® Extra Crunchy Peanut Butter
• 1box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
• 3LAND O LAKES® Eggs
• 1/2cup Crisco® Pure Canola Oil
• 1/2cup buttermilk
• 1/2teaspoon McCormick® Pure Almond Extract

Frosting and Garnish

• 1package (8 oz) cream cheese, softened
• 1/4cup LAND O LAKES® Unsalted or Salted Butter, softened
• 1teaspoon McCormick® Pure Vanilla Extract
• 3 1/2cups powdered sugar
• 1/4cup Smucker’s® Seedless Strawberry Jam
• 12small strawberries, halved, if desired

1. Heat oven to 350°F. Place foil baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together condensed milk and peanut butter until blended.
2. In large bowl, beat brownie mix, eggs, oil, buttermilk and almond extract with electric mixer on medium speed 2 minutes or until blended. Spoon 1 tablespoon brownie batter into each muffin cup; top each with 1 tablespoon of the peanut butter filling. Spoon remaining brownie batter evenly over filling.
3. Bake 25 to 35 minutes or until toothpick inserted in center comes out almost clean. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 1 hour.
4. In large bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until fluffy, about 2 minutes. Gradually add powdered sugar, beating until smooth. Add jam; stir once or twice to create swirls of jam in frosting. Spoon into decorating bag or large resealable freezer plastic bag (cut 1/2-inch opening from 1 corner of plastic bag). Pipe or spread frosting on each cupcake. Garnish each with half of a strawberry. Store covered in refrigerator.

Cadbury Creme Egg Salad Sandwiches for Serious Eats

Cadbury Creme Egg Salad Sandwiches. Yes, you heard that correctly.

The bag lunch staple gets a sweet upgrade for Easter with this sweet trompe l'oeil sandwich. Pound cake slices sandwich a "salad" comprised of yellow-tinted frosting studded with almonds and sliced Cadbury Creme Eggs. Green coconut bits resemble lettuce and provide the final garnish. It's a fun dish to serve at a party, and a perfect complement to your Cadbury Creme Deviled Eggs and Cadbury Creme Eggs Benedict.

The perfect way to get "hopped" up for Easter.

For the full entry and recipe, visit Serious Eats!

Pillsbury Bake-Off Countdown: Chocolate, Ginger-Cream and Pear Tart

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Chocolate, Ginger-Cream and Pear Tart. Oh, my! It looks so hard, and so fancy. But it's not! Well, not hard to make, that is. "Create a pastry-chef standout dessert with flaky pastry, creamy pear filling and a just-right chocolate top. You can do it!" says Pillsbury Bake-off finalist Maria Scotto di Santolo of Berlin, New Jersey.

Chocolate, Ginger-Cream and Pear Tart

12 servings

Tart

• 1 Pillsbury® refrigerated pie crust, softened as directed on box
• 2 cans (15 oz each) pear halves in juice, drained
• 1 tablespoon turbinado sugar (raw sugar)
• 2 1/2 teaspoons Ground Ginger
• 2 tablespoons bread crumbs
• 4oz (half of 8-oz package) cream cheese, softened
• 1/2cup mascarpone cheese (from 8-oz container), softened
• 3/4cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
• 1/4 cup Unsalted or Salted Butter, softened
• 1 egg
• 1 egg Yolk
• 1/3 cup heavy whipping cream
• 1/3 cup Hershey's® Special Dark® chocolate baking chips
• 1teaspoon corn syrup

Garnish

• 3/4 cup heavy whipping cream, whipped
• 1/4 cup Chopped Walnuts

1. Heat oven to 450°F. In ungreased 10- or 9-inch tart pan with removable bottom, press pie crust evenly in bottom and up side of pan. Generously prick crust with fork.
2. Bake 6 to 9 minutes or until golden brown. Reduce oven temperature to 325°F. Cool crust 15 minutes.
3. Meanwhile, reserve 2 pear halves for garnish; refrigerate. Slice remaining pear halves; place in small bowl. Add raw sugar, 1/2 teaspoon of the ginger and bread crumbs; toss gently to coat. In medium bowl, beat cream cheese and mascarpone with electric mixer on high speed until smooth. Add condensed milk, butter, remaining 2 teaspoons ginger, 1 whole egg and 1 egg yolk; beat on medium speed until well blended. Spread 1 cup filling over cooled crust; arrange pear slices on top. Spread remaining filling over pears.
4. Bake at 325°F 40 to 50 minutes or until set and golden brown around edge. Cool 30 minutes.
5. In small microwavable bowl, microwave 1/3 cup whipping cream and chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, or until smooth. Stir in corn syrup until well blended. Spread over cooled tart. Refrigerate 1 hour 30 minutes or until set.
6. Cut reserved pear halves into 12 slices. Remove side of pan. To serve, cut into 12 wedges. Top each wedge with 2 tablespoons whipped cream, 1 pear slice and 1 teaspoon walnuts. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Coconut-Almond Doughnut Pop-ems

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Now, a few things stand out about this recipe for Coconut-almond Doughnut Pop-ems, created by Kathy Matulewicz of Clifton, New Jersey.

First? The recipe was created by a fellow Jersey girl. Clifton is a different part of the state than I grew up in, but still, this matters. Second, the recipe is for Coconut-Almond Doughnut Pop-ems. I don't even know what that means, but based on the picture, I want them in my mouth.

Third, they include an ingredient called "imitation butter flavor". What? Have you ever heard of that? 

Fourth, they are easy. As the inventor puts it, "Family favorite doughnuts just got easier! Cut up biscuits; bake up into mini doughnuts, then glaze and sprinkle for the perfect finish." Oh joy! Here's the recipe.

Coconut-Almond Doughnut Pop-ems

Makes 32

• 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
• 3/4 cup hole Almonds
• 2 cups shredded coconut
• 2 cups powdered sugar
• 2 teaspoons Vanilla Extract
• 1/2 teaspoon Pure Almond Extract
• 1/2 teaspoon McCormick® Imitation Butter Flavor
• 3 tablespoons milk

Procedure

1. Heat oven to 350°F. Separate dough into 8 biscuits. Cut each biscuit into 4 wedges. Roll each wedge into a ball. Place 1 inch apart on ungreased cookie sheet.
2. Bake 13 to 17 minutes or until light golden brown. Cool 5 minutes on cooling rack.
3. Meanwhile, in food processor, place almonds. Process 15 to 30 seconds until almonds are ground. Transfer almonds to shallow dish. Place coconut in another shallow dish. In small bowl, combine powdered sugar, vanilla, almond extract, butter flavor and milk; beat with wire whisk until blended and smooth.
4. Line cookie sheet with cooking parchment paper. When cooled, dip half of each pop-em in glaze, allowing excess glaze to drip off before dipping glazed portion into almonds. Place on lined cookie sheet. Freeze 5 minutes to set glaze, if necessary.
5. Dip the uncoated side of each pop-em in glaze, allowing excess glaze to drip off before dipping into coconut. Place on cookie sheet. Let stand 5 minutes for glaze to set. Store tightly covered.

Molly Allen's Prize-Winning Neapolitan Blondie Bars Recipe

CakeSpy Note: Remember that amazing "So You Wanna Be a CakeSpy?" Contest?Well, with the winner's trip to Seattle coming up, I thought I'd take some time to focus on several of the finalists and profiling them and their recipes. Let's get to know grand-prize winner Molly, whose winning recipe for Neapolitan Blondiesis bringing her to Seattle *today* to eat dessert with me, Head Spy Jessie! 

-What does being a CakeSpy mean to you? Being a CakeSpy,to me, means eternal sweet glory. Since I have found CakeSpy, I continue to be incredibly inspired. I have posted for her several times, and just love the motto behind the site. The world really would be a much happier place if everybody ate cake (or another sweet treat) each day. 

-How did you dream up your dessert? I knew I needed something cute. I knew I needed something fun. I knew I needed something delicious, new, and exciting! My favorite thing to bake is definitely Blondies, mainly because I can add so many things to them like Butterfingers or Candy Corn, and they always turn out deliciously! I ended up deciding that I needed to use that as my base and go from there. When it popped in my head, I was eating a bowl of Neapolitan Ice Cream, my favorite. The idea sparked, I looked it up, and found out that nobody else on the web has made such a treat! Neapolitan cake and cookies, definitely, but not Neapolitan Blondies! Then I wrote it down, baked, and magic came out of the oven. 

-Cake or pie? Absolutely CAKE. No competition there.

-What would be your "last meal" dessert? A lot of cake. Specifically, 1/2 a dozen Red Velvet Cupcakes and 1/2 a dozen Carrot Cake Cupcakes. Oh, and don't be skimpy on the cream cheese frosting either, I like a huge dollop. 

Here's the recipe for Neapolitan Blondies--it also appears on Molly's website. 

Neapolitan Blondie Bars

The Vanilla Layer:

• 1/2 C Butter, Melted
• 1 C Light Brown Sugar
• 1 Egg
• 1 Tsp Pure Vanilla Extract
• 1/2 Tsp Baking Powder
• 1/8 Tsp Baking Soda
• 1 1/3 C Flour

Procedure

1. Beat the butter and sugar, then add the egg. In a separate bowl, combine the flour, baking powder, and baking soda. Gradually add the flour mixture to the butter mixture, then beat until a thick batter forms. Set this aside, until each batter is complete.

The Strawberry Layer:

• 1/2 C Butter, Melted
• 1 C Light Brown Sugar
• 1 Egg
• 1 C Smucker’s Strawberry Sundae Syrup
• 1/2 Tsp Baking Powder
• 1/8 Tsp Baking Soda
• 1 1/3 C Flour

Procedure

1. Beat the butter and sugar, then add the egg. Pour in the Strawberry Syrup and continue beating. In a separate bowl, combine the flour, baking powder, and baking soda. Gradually add the flour mixture to the butter mixture, then beat until a  batter forms. This batter won’t be as thick as the vanilla layer. Set this aside, until each batter is complete.

The Chocolate Layer:

• 1 Stick of Butter (1/2 Cup), softened
• 3/4 C White Sugar
• 1/2 Tsp Pure Vanilla Extract
• 2 Eggs
• 1/2 C Flour
• 1/4 Tsp Baking Powder
• 1/2 C Cocoa
• 1/4 Tsp Salt

Procedure

1. Cream the butter and sugar. Add eggs and vanilla, and continue to beat. Stir in flour, baking powder, salt, and cocoa until a thick batter forms.

Assembly:

1. Preheat your oven to 350 degrees.
2. Using a greased rectangular pan, pour in the Strawberry layer. Scoop the Vanilla layer on top, aiming to cover the 1st layer evenly. Top the Vanilla Layer with the Chocolate brownie layer.
3. Bake for 28-30 minutes, until the top begins to crack and an inserted toothpick comes out clean.
4. Let the bars cool and set.

Pillsbury Bake-Off Countdown: Chocolate-Hazelnut-Coconut Bars

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

 Highly related to her recipe for Chocolate-Hazelnut-Coconut Bars, I officially invite Teresa Berkey of Hanover, New Hampshire to come live with me.

Here's her description of this sweet treat: "Layers are the luscious secret to deliciously easy cookie bars." Good luck with this recipe at the Pillsbury Bake-off, Teresa! Here's the recipe for everyone else:

Chocolate-Hazelnut-Coconut Bars

makes 24 bars

• 1 roll Pillsbury® refrigerated chocolate flavored chip cookie dough
• 1 1/4cups hazelnut spread with cocoa (from 13-oz jar)
• 1 package (8 oz) cream cheese, softened
• 1 Egg White
• 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
• 3 cups shredded coconut
• 1 teaspoon pure Vanilla Extract
• 3 tablespoons Butter
• 1/2cup toasted shredded coconut, if desired*

Procedure

1. Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Stir in 3/4 cup of the hazelnut spread until blended. Press dough evenly in bottom of pan.
2. Bake 10 to 15 minutes or until light golden brown. Cool 30 minutes. In large bowl, beat cream cheese and egg white with electric mixer on medium speed until smooth. Add condensed milk, 3 cups coconut and vanilla; beat until well blended. Pour over crust. Bake 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour.
3. In 1-quart saucepan, heat remaining 1/2 cup hazelnut spread and butter over low heat, stirring constantly, until melted. Spread over cooled bars; sprinkle with toasted coconut. 
4. Refrigerate 30 minutes or until topping is set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.