Pillsbury Bake-Off Countdown: Chocolate-in-the-Middle Biscotti

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Marcia Jacobovitz of Cedar Grove, New Jersey knows what most biscotti is missing: chocolate filling! I think this is a perfect way to keep naturally dry biscotti interesting and a little moist, don't you?

Good luck at the Bake-Off!

Chocolate-in-the-middle Biscotti

• Prep Time: 25 Min
• Total Time: 1 Hr 25 Min
• Makes: 15 biscotti

Ingredients

• 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
• 1/4 cup semisweet chocolate chips
• 1/4 cup Jif Creamy Peanut Butter
• 1/4 teaspoon ground cinnamon
• 1/2 cup powdered sugar

Procedure

1. Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line large cookie sheet with parchment paper. Measure 1/3 cup cookie dough; set aside.
2. In small microwavable bowl, microwave chocolate chips uncovered on High 40 to 50 seconds, stirring once, until chips can be stirred smooth; set aside.
3. In large bowl, break up remaining cookie dough. Add peanut butter. Beat with electric mixer on medium speed 30 to 60 seconds or until well blended. On cookie sheet, shape dough into 14x2-inch rectangle. Make a 1 inch wide by 1/2 inch deep indentation lengthwise down center of rectangle.
4. In same large bowl, beat reserved 1/3 cup cookie dough, the cinnamon and melted chocolate chips on medium speed 30 to 60 seconds or until well blended, adding water 1/4 teaspoon at a time, if necessary, to create a dough. Roll dough into 14-inch long rope. Place rope in indentation down center of cookie dough rectangle. Bring sides of dough up around chocolate rope; pinch edges to seal. Place diagonally, seam side down, on cookie sheet. Flatten to 3 inches wide.
5. Bake 20 to 24 minutes or until golden brown and center is firm to the touch. Slide parchment and biscotti rectangle from cookie sheet to cooling rack. Cool 15 minutes; remove from parchment, and place on cutting board. Line cookie sheet with parchment paper. Using sharp knife, cut rectangle into 1-inch diagonal slices. Place on cookie sheet 1 inch apart.
6. Bake 10 to 13 minutes or until deep golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
7. Meanwhile, in small bowl, mix powdered sugar and 2 to 3 teaspoons water until thin enough to drizzle. Place in resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle icing over cooled biscotti. Store covered.

Pillsbury Bake-Off Countdown: Banana-Chocolate Chip Streusel Muffins

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

These are the type of muffins that make me happy: the kind that include chocolate chip cookie dough. You heard me. This recipe by Kim Van Dunk of Caldwell, New Jersey is a Bake-Off finalist I can really appreciate!

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Pillsbury Bake-Off Countdown: Ginger-Macadamia Breakfast Rolls

 You know what's great? Biting into a morning breakfast roll and finding a sweet, creamy filling. Yes, yes, yes!

This sweet treat is courtesy of Linda Sellner of Hooksett, New Hampshire. Good luck at the Bake-Off!

Ginger-Macadamia Breakfast Rolls

• Prep Time: 15 Min
• Total Time: 45 Min
• Makes: 8 rolls

Ingredients

• 1/2 cup chopped macadamia nuts
• 1/4 cup packed brown sugar
• 1 tablespoon plus 1 1/2 teaspoons grated gingerroot
• 1/2 teaspoon vanilla extract
• 3 oz cream cheese, softened (from 8-oz package)
• 1 can Pillsbury refrigerated reduced fat crescent dinner rolls or crescent dinner rolls (8 rolls)

Procedure

1. Heat oven to 350°F. In medium bowl, mix macadamia nuts, brown sugar, gingerroot and vanilla until blended.
2. In small bowl, place 4 teaspoons of the macadamia nut mixture; set aside. Add cream cheese to remaining macadamia nut mixture; mix until well blended.
3. Separate dough into 8 triangles. Spoon about 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Roll up, starting at shortest side and rolling to opposite point. Place point side down, about 2 inches apart, on ungreased cookie sheet; tuck ends under. Sprinkle 1/2 teaspoon reserved macadamia nut mixture evenly over top of each crescent.
4. Bake 14 to 17 minutes or until golden brown. Remove to cooling rack. Cool 10 minutes. Serve warm.

CakeSpy Note: 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. Follow them by clicking the bakeoff tag below to see the recipes posted so far.

Pillsbury Bake-Off Countdown: Peanutty Pie Crust Clusters

Peanutty Pie Crust Clusters.Try saying that five times fast. Better yet, bake up a batch and enjoy the delicious benefits of having your mouth too full to say the name! This tasty recipe comes from Beth Royals of Richmond, Virginia. Good luck at the Bake-Off!

Peanutty Pie Crust Clusters

• Prep Time: 30 Min
• Total Time: 45 Min
• Makes: 30 clusters

Ingredients

• 1 Pillsbury refrigerated pie crust, softened as directed on box
• 1 bag (12 oz) white vanilla baking chips (2 cups)
• 1 tablespoon baking Sticks Butter Flavor All-Vegetable Shortening
• 1 tablespoon creamy peanut butter
• 1 cup salted cocktail peanuts
• 2/3 cup toffee bits

Procedure

1. Heat oven to 450°F. Line 2 cookie sheets with Reynolds® Cut-Rite® Wax Paper.
2. Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.
3. In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping tablespoonfuls onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate about 15 minutes or until set. Store covered.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Pillsbury Bake-Off Countdown: Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches

Look at this: a sweet treat that is also officially dude food!

Darryl Pozzanghera of Rochester, New York came up with this clever recipe, which includes cookies sandwiched with an easy ice cream-esque dairy filling. It's noted in the headnote that "Gluten-free frosty treats are ready and waiting. A sweet stash in your freezer creates instant smiles and cool satisfaction." I'm definitely ready!

Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches

• Prep Time: 30 Min
• Total Time: 2 Hr 20 Min
• Makes: 8 sandwiches

Ingredients

• 1 1/2 cups heavy whipping cream
• 1/2 cup plus 2 tablespoons Sweetened Condensed Milk (from 14-oz can)
• 1/2 teaspoon double strength vanilla extract (Watkins)
• 1 cup crushed gluten-free chocolate-covered crispy peanut-buttery candy, about 2 bars (2.1 oz each)
• 1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
• 1/4 cup Creamy Peanut Butter

Procedure

1. Heat oven to 350°F. Line cookie sheet with Reynolds® Parchment Paper; place in freezer. Place large bowl in freezer.
2. Cut 8 (12x5-inch) strips aluminum Foil. Fold each piece lengthwise in half; fold lengthwise in half again to make 12x1 1/4-inch strip. Slide 1 end of each strip into fold on opposite end to make 3-inch ring.
3. Remove bowl from freezer; add whipping cream, condensed milk and vanilla. Beat with electric mixer on high speed about 6 minutes or until light and fluffy. Add 1/2 cup of the crushed candy; gently stir until combined.
4. Remove parchment-lined cookie sheet from freezer. Arrange foil rings 2 inches apart on cookie sheet. Spoon about 1/2 cup candy cream mixture into each ring; spread evenly. Cover with plastic wrap; freeze about 1 hour or until firm.
5. Meanwhile, place remaining crushed candy in shallow bowl; set aside.
6. In medium bowl, break up cookie dough. Add peanut butter; mix with wooden spoon or knead with hands until well blended. Shape dough into 16 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet; flatten to 2 1/4 inch round with bottom of drinking glass. Bake 8 to 11 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
7. Remove cookie sheet from freezer. Remove foil ring from each frozen candy cream round. For each sandwich, place 1 candy cream round onto bottom of 1 cookie. Top with second cookie, bottom side down; press together slightly. Gently roll edge of each sandwich in remaining crushed candy. Wrap each sandwich in plastic wrap. Freeze about 1 hour or until firm. Store in freezer.

About this post: Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off events, and follow the recipes posted so far by clicking the bakeoff tag below.

Pillsbury Bake-Off Countdown: Lemon-Poppy Seed Pull-Apart Bread

CakeSpy Note: 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.

I'm sorry, but there's a town called Mound, Minnesota? If I ever went there I'd only eat Mounds candy bars, I can promise you that.

Luckily, Cathy Wiechert of Mound, Minnesota has moved beyond the candy bar to this tasty lemon-poppyseed pull-apart bread, which is her entry in this year's Bake-Off. Good luck, Cathy!

Lemon-Poppy Seed Pull-Apart Bread

• Prep Time: 20 Min
• Total Time: 1 Hr 25 Min
• Makes: 8 servings

Ingredients

• 2/3 cup granulated sugar
• 1 tablespoon poppyseeds
• 1 large lemon (1 tablespoon grated peel and 1 to 2 tablespoons juice)
• 3 tablespoons plus 1 1/2 teaspoons butter, softened
• 1 can Pillsbury Grands! Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
• 1 tablespoon cream cheese, softened
• 1/2 cup powdered sugar

Procedure

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray 9x5-inch loaf pan with non-stick cooking spray. Line pan with parchment paper, allowing paper to hang 2 inches over long sides of pan.
2. In small bowl, mix granulated sugar, poppy seed and lemon peel. In small microwavable bowl, microwave 3 tablespoons butter uncovered on High 20 to 25 seconds or until melted. Separate dough into 8 biscuits.
3. Separate each biscuit into 2 layers. Brush both sides of each biscuit layer with melted butter, then dip into poppy seed mixture. Starting at one short end of pan, place biscuit layers on their edges, just touching each other, until pan is loosely filled. Sprinkle any remaining poppy seed mixture between biscuits.
4. Bake 30 to 45 minutes or until golden brown. To prevent excess browning, loosely cover with foil, if necessary. Cool 10 minutes; remove from pan to cooling rack, using parchment paper as handles. Cool 10 minutes.
5. Meanwhile, in small bowl, beat remaining 1 1/2 teaspoons butter, the cream cheese, powdered sugar and lemon juice with electric mixer on medium speed until smooth and drizzling consistency. Drizzle glaze over pull-apart bread. Serve warm.

Pillsbury Bake-Off Countdown: Chocolate Chip-Banana Nut Muffins

Much ado about muffin! These ones have a sweet secret: they're made with cookie dough! This tasty AM treat comes from Mindy Beaumont of Crozet, Virginia. Good luck at the Bake-Off!

Chocolate Chip-Banana Nut Muffins

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

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
• 2 ripe medium bananas, chopped (1 1/2 cups)
• 1 teaspoon baking powder
• 1 1/2 cups chopped walnuts
• 1 tablespoon coarse white sparkling sugar

Procedure

1. Heat oven to 375°F. Spray 12 regular-size muffin cups with nonstick cooking spray, or place a liner in each muffin cup.
2. In large bowl, beat eggs and vanilla with electric mixer on medium speed about 30 seconds or until frothy and light yellow. Break up cookie dough into egg mixture; add bananas and baking powder. Beat on medium speed about 1 minute or until smooth and well blended. Gently stir in 1 cup of the walnuts.
3. Divide batter evenly among muffin cups; sprinkle with remaining 1/2 cup walnuts and the sugar. Bake 24 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove muffins from pan to cooling rack. Cool 5 minutes. Serve warm or cool. Store covered.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Pillsbury Bake-Off Countdown: Cinnamon Crunch Cookies

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below. Hooray! A Bake-Off entry from my home state of New Jersey! Donna Scarano of East Hanover, New Jersey, has come up with a recipe which amazes me with its inclusion of a clever ingredient: crushed cheerios!

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Pillsbury Bake-Off Countdown: Chocolate Chip Cookie Snack Mix

CakeSpy Note: 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.

Chex mix was a big deal during my childhood, and my memories have remained fond through the years. While I don't regularly snack on it anymore, I think it's about time for it to make a comeback in my life, thanks to this chocolate chip cookie-enriched version by Sonya Goergen of Moorhead, Minnesota. It's a tasty update on a classic and a finalist in this year's Bake-Off!

Chocolate Chip Cookie Snack Mix

• Prep Time: 30 Min
• Total Time: 1 Hr 5 Min
• Makes: 24 servings

Ingredients

• 1 teaspoon ground cinnamon
• 1/4 cup sugar
• 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
• 4 cups Chocolate Chex™ cereal
• 4 cups Vanilla Chex™ cereal
• 1 bag (5.5 oz) gluten-free yogurt-covered pretzels (2 cups)
• 2 cups salted mixed nuts

Procedure

1. Heat oven to 350°F. Line 3 large cookie sheets with parchment paper. In small bowl, mix cinnamon and sugar.
2. Shape dough by 1/4 teaspoonfuls into balls. Roll balls in cinnamon-sugar mixture; place 1 inch apart on cookie sheets.
3. Bake 8 to 12 minutes or until cookies are golden brown and set. Cool 2 minutes; carefully slide parchment onto cooling rack. Cool completely, about 10 minutes.
4. Meanwhile, in large bowl, mix remaining ingredients. Add cooled cookies; stir gently to mix. Store in airtight container.

"Paleo" Banana Avocado Chocolate "Ice Cream" Recipe

Banana Avocado Chocolate Ice Cream. It might sound crazy, or at the very least like some crazy health food, but I promise all the yoga has not gotten to my head. I still enjoy goodness above wholesomeness. 

But let me tell you: this stuff is good. Combining banana with avocado really brings out the green fruit's (yes, fruit) sweetness, and, well, chocolate works well with both. Three simple ingredients come together to make this surprisingly satisfying and refreshing "ice cream". In my opinion it's more like pudding, but I guess if you're on the Paleo diet you need to take comfort where you can? 

This recipe is an excerpt from Paleo Ice Cream: 75 Recipes for Rich and Creamy Homemade Scoops and Treats.

Banana avocado chocolate "ice cream"

Avocado is perhaps the only food that is considered healthy by all nutrition experts. For this reason, many people are always looking for new ways to get avocados into their diet. My favorite way to eat more avocados is by eating. . . ice cream. If you like your ice cream pretty sweet, you can add a tablespoon or 3 of honey in the food processor as well.

YIELD: About 1 pint

• 4 very ripe medium bananas, sliced and frozen 1 ripe medium avocado, scooped and frozen
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder

Blend all ingredients in a food processor or high-powered blender for 3 to 4 minutes or until the mixture becomes smooth and creamy and enjoy! You might have to push banana pieces down into the mixture if they stick to the sides of your food processor. If you would like a harder consistency, freeze ice cream in your ice cream maker until your desired texture is achieved. 

If you enjoyed this recipe, you may also enjoy this banana chocolate pudding recipe.