Monday, May 12, 2014
47th Pillsbury Bake-Off Contest
The fine folks at Platefull sent me the following info:
"Do you know any talented home cooks or bakers? If so, their creativity in the kitchen could land them a spot to compete for $1 million and other prizes in the 47th Pillsbury Bake-Off® Contest!
Original recipes may be submitted online at www.BakeOff.com now through May 8, 2014. The Bake-Off® Kitchens will evaluate all eligible entries and choose the top 100 recipes to compete at the 47th Pillsbury Bake-Off® Contest Finals at the Omni Nashville Hotel on November 3, 2014.
For more information and official rules, please visit www.BakeOff.com!"
They also sent me a nice box of goodies:
•A coupon for Pillsbury® Gluten Free dough
•Pillsbury® Flour
•Reynolds® Parchment Paper, Foil, Baking Cups and Slow Cooker Liners
•Watkins™ Vanilla
•Bake-Off® Recipe Booklet featuring all 100 recipes that competed for the $1 million Grand Prize in last year’s contest
As you can imagine, I've been able to use the goodies to make some really tasty stuff. They have a bunch of terrific recipes on their site here:
http://www.pillsbury.com/our-makers/bake-off-contest/get-inspired
Here are couple of awesome recipes from last year's contest:
Chocolate Peanut Butter Pretzel Bars
Sweet and salty. Pretzels and peanut butter. Make an easy base of sugar cookies for a finger lickin' bar.
prep time 25 min total time 2 hr 35 min ingredients 7 servings 24
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 Jif® Creamy Peanut Butter
1/2
cup Jif® Chocolate Flavored Hazelnut Spread
1/4
cup caramel flavored syrup
Steps
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.
*Instead of chopping the pretzels, place pretzels in a large resealable food storage plastic bag. Seal bag; with rolling pin coarsely crush pretzels. Remove 3/4 cup. Seal bag and finely crush remaining pretzels in bag.
Carrot Cupcakes with Coconut Pecan Frosting
What a sweet and tasty way to get your veggies! Mix up seven ingredients in 30 minutes to make easy cupcakes.
prep time 30 min total time 1 hr 30 min ingredients 7 servings 24
Ingredients
1
bag (11.8 oz) Green Giant® Seasoned Steamers™ frozen honey Dijon carrots
1
box (15.25 oz) Pillsbury® Classic Yellow Cake Mix
1/3
cup Crisco® Pure Vegetable Oil
3
eggs
1/2
cup golden raisins
1/4
cup pecans, finely chopped
1
can Pillsbury® Creamy Supreme® Coconut Pecan Frosting
Steps
1
Heat oven to 375°F. Place paper baking cups in each of 24 regular-size muffin cups. Microwave frozen carrots as directed on bag 3 to 4 minutes to thaw. In food processor, place carrots. Cover; process until finely chopped.
2
In large bowl, beat cake mix, oil, eggs and 1 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Fold in carrots, raisins and pecans. Spoon into muffin cups, filling three-fourths full.
3
Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes. Spread cupcakes with frosting.
Good luck to everyone who participates this year!! :-)
"Do you know any talented home cooks or bakers? If so, their creativity in the kitchen could land them a spot to compete for $1 million and other prizes in the 47th Pillsbury Bake-Off® Contest!
Original recipes may be submitted online at www.BakeOff.com now through May 8, 2014. The Bake-Off® Kitchens will evaluate all eligible entries and choose the top 100 recipes to compete at the 47th Pillsbury Bake-Off® Contest Finals at the Omni Nashville Hotel on November 3, 2014.
For more information and official rules, please visit www.BakeOff.com!"
They also sent me a nice box of goodies:
•A coupon for Pillsbury® Gluten Free dough
•Pillsbury® Flour
•Reynolds® Parchment Paper, Foil, Baking Cups and Slow Cooker Liners
•Watkins™ Vanilla
•Bake-Off® Recipe Booklet featuring all 100 recipes that competed for the $1 million Grand Prize in last year’s contest
As you can imagine, I've been able to use the goodies to make some really tasty stuff. They have a bunch of terrific recipes on their site here:
http://www.pillsbury.com/our-makers/bake-off-contest/get-inspired
Here are couple of awesome recipes from last year's contest:
Chocolate Peanut Butter Pretzel Bars
Sweet and salty. Pretzels and peanut butter. Make an easy base of sugar cookies for a finger lickin' bar.
prep time 25 min total time 2 hr 35 min ingredients 7 servings 24
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 Jif® Creamy Peanut Butter
1/2
cup Jif® Chocolate Flavored Hazelnut Spread
1/4
cup caramel flavored syrup
Steps
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.
*Instead of chopping the pretzels, place pretzels in a large resealable food storage plastic bag. Seal bag; with rolling pin coarsely crush pretzels. Remove 3/4 cup. Seal bag and finely crush remaining pretzels in bag.
Carrot Cupcakes with Coconut Pecan Frosting
What a sweet and tasty way to get your veggies! Mix up seven ingredients in 30 minutes to make easy cupcakes.
prep time 30 min total time 1 hr 30 min ingredients 7 servings 24
Ingredients
1
bag (11.8 oz) Green Giant® Seasoned Steamers™ frozen honey Dijon carrots
1
box (15.25 oz) Pillsbury® Classic Yellow Cake Mix
1/3
cup Crisco® Pure Vegetable Oil
3
eggs
1/2
cup golden raisins
1/4
cup pecans, finely chopped
1
can Pillsbury® Creamy Supreme® Coconut Pecan Frosting
Steps
1
Heat oven to 375°F. Place paper baking cups in each of 24 regular-size muffin cups. Microwave frozen carrots as directed on bag 3 to 4 minutes to thaw. In food processor, place carrots. Cover; process until finely chopped.
2
In large bowl, beat cake mix, oil, eggs and 1 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Fold in carrots, raisins and pecans. Spoon into muffin cups, filling three-fourths full.
3
Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes. Spread cupcakes with frosting.
Good luck to everyone who participates this year!! :-)
