April 2, 2014

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47th Pillsbury #BakeOff Contest + my Brookie-Cake recipe! #PlatefullCoOp #spon

Disclosure: The information and prize pack have been provided by Pillsbury® through Platefull Co-Op.

 What do you get when you cross a brownie, cookie and a cupcake?  I call it a Brookie-cake!  If you are a baker fanatic like me, then you might want to put your  creativity to the test in the kitchen!  It could land you 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!

To give me inspiration, Pillsbury sent me a few items and I let my creativity flow and I came up with a Brookie-cake!

  • 1/2 cup butter or margarine
  • 1/3 cup Cocoa
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp Watkins™ Vanilla
  • 1/2 cup Pillsbury® Flour
  • 1/4 tsp salt
  • Pillsbury Cookie Dough 
Preheat oven to 350°F.  Line one cupcake pan with Reynolds Baking Cups.

In a medium saucepan melt butter over low heat (or melt in microwave in a one-quart container).  Remove melted butter from heat, add cocoa, and stir until well-blended.  Add sugar and mix well.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla, flour and salt.  DO NOT OVERBEAT.   Spoon into 12 prepared baking cups,  Spoon one walnut size piece of Pillsbury Cookie Dough into each cup.

Bake 25 to 30 minutes, or until wooden toothpick tests done


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