Categories
Sweets

Watch This Chef Turn Pumpkins And Cinnamon Rolls Into Thanksgiving Magic

Food always seems to bring people together in wonderful ways, whether they be via tasty recipe exchanges, choice dining recommendations, or helpful cooking tips—the global food community grows every single day! One of the latest and greatest additions to this community is the TODAY Food Club (TFC), an online network on TODAY.com that unites the TODAY family, chefs, and home cooks everywhere by sharing creative meal ideas and plans, recipes, “hacks,” and beyond, all for the sake of great eating.

To celebrate the launch, they’ve posed two open challenges for members—and you know Foodbeast loves a good challenge. That’s why our very own Foodbeast Chef Ashley “Guzie” Guzman has taken her mother’s recipe for sticky buns and added her own personal touch for TFC’s Family Favorites challenge.

Growing up, Guzie’s family would enjoy sweet and sticky cinnamon rolls every year around the holidays like Thanksgiving. Now as a pastry chef, she was inspired to combine the family favorite with flavors of pumpkin purée and glorious, brown sugar-coated bacon bits to create amazingly delicious Pumpkin And Candied Bacon Sticky Buns! You bet she’s made her mama proud. See the recipe below.

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  • Be featured on TODAY.com, the TODAY show, in our newsletter and social channels
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*Promotion ends November 30th. For your chance to win, make sure you sign up and become a TFC member!

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Ashley Guzman’s Pumpkin & Candied Bacon Sticky Buns

1 can pre-made cinnamon roll dough

1 medium pumpkin

Vegetable oil

Pumpkin spices (Nutmeg, Allspice, Cinnamon, Ginger)

Whole milk

Bacon

Brown sugar

Powdered sugar

Water

1)   Preheat oven to 350F.

2)   Slice pumpkin in half. Remove seeds and pulp and reserve for another use.  Coat inside and outside of pumpkin lightly with vegetable oil. Place pumpkin halves on sheet tray, with the hollow sides face-down. Oven bake in 15-minute increments, rotating pan at each interval. When pumpkin can easily be pierced with a fork, remove and let cool.

3)   While pumpkin is cooling, line bacon on a sheet tray and sprinkle brown sugar evenly on each slice. Bake in oven until bacon is crispy and sugar has caramelized.  

4)   Remove bacon from oven, reserve fat drippings, and set aside.  Allow bacon to cool. Once bacon has cooled, chop into bite-size pieces (about 1cm wide).

5)   Once pumpkin is cool to touch, use a spoon to scoop the flesh away from the outer skin. Season with pumpkin spices and purée in a food processor.  To loosen the flesh, add milk to the purée ¼ cup at a time until it is loose enough to move within the food processor, but still thick enough to hold shape.

6)  Release cinnamon roll dough from its can and roll out onto a clean surface.

7)  Using a spoon or offset spatula, spread pumpkin purée evenly onto the dough.

8)  Sprinkle a portion of the candied bacon on top of the pumpkin purée, but make sure to reserve enough to top the finished rolls.

9)   Re-roll the cinnamon dough to make the buns, and line them up side by side in a baking dish. Bake as directed in the packaging instructions.

10)   While sticky buns are baking, whisk together the powdered sugar and enough milk in a bowl to make a thick paste, which will be a frosting to top the sticky buns.  Add enough bacon fat to make the mixture the texture of glue and whisk until shiny and smooth. Reserve.

11)   Once buns are finished baking, remove from oven and cover with the bacon frosting mixture while they are still warm. Top with reserved bacon pieces.

12)   Allow to cool. When ready to serve, warm in oven or microwave and enjoy!

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Created in partnership with the TODAY Show

Categories
Hit-Or-Miss

How To Make Pumpkin Pie Cinnamon Rolls In 3 Easy Steps

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It’s about that time where pumpkin starts to overtake kitchens and ridiculous orangey creations fill the autumn air.

While things like pumpkin spice chicken sausage and pumpkin spice Mini Wheats might leave you shaking your head, this pumpkin pie cinnamon roll makes a lot more sense and actually sounds pretty delicious.

The Oh, Bite It cooking blog has blessed us with a recipe that mercifully leaves out the spice and uses pumpkin, straight up.

You’ll need some cinnamon rolls, obviously, which you can make from scratch, or just use the Pillsbury canned stuff, which is what Oh, Bite It did. Then use a pumpkin pie mix and cream cheese frosting to fill in the cinnamon rolls.

Oh, Bite It essentially just smears the pumpkin pie mix over the laid out cinnamon rolls, rolls them up and bakes them for about 12 minutes.

It really looks like a quick and easy fall treat that doesn’t take hardcore baking skills, just the right ingredients, and some basic reading comprehension.

For more complete cooking directions straight from the source, and other dope recipes, check out Oh, Bite It.

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#foodbeast

Cinnamon rolls made in a cast iron pan

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Picthx Hoof–hearted

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#foodbeast

Cake Batter Cinnamon Rolls

cake-cinnamon-rolls

Recipe: I Wash… You Dry

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Brand

Glazed Bacon Rollups, Loaded Potato Pinwheels and 18 More Ingenious Recipes from the Pillsbury Bake-Off Contest

You may know Pillsbury for their giggly mascot, fun-to-break crescent cans, or highly necessary DIY cronut recipe. But for the past 65 years, the Doughboy has kept busy with yet another passion project: the million dollar Pillsbury Bake-Off Contest.

This year, entrants may submit original recipes that use seven ingredients or less online at www.bakeoff.com and the 100 finalists will move on to, well, the finals, this November in Nashville, Tenn. It’s all very big and impressive, but can we focus on the fact that the grand prize winning recipe is worth $1 million dollars? That’s right, $1 million. With six zeroes.

We decided to round up our favorite Bake-Off Contest recipes from over the years, including — brace yourselves — strawberry and chocolate sugar cookie crepes, glazed bacon rollups and bacon egg breakfast bites. Best part? Yes, you can totally D them Y.

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Bacon-Egg Breakfast Bites

Bacon-Egg-Breakfast-Bites

It’s in the name: bacon and egg and breakfast. That alone should be enough to wake you up, but these darlings also feature whole crescent rounds nestled around slices of bacon and egg-washed tater tots.  Ahem.

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Mini Italian Shepherd’s Pies

Mini Italian Shepherd's Pies

Warm dollops of a creamy cheese and spinach mixture top off these mini meat pies. Pro-tip: toss some spicy sausage or chorizo in there for a neat little kick.

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Poppin’ Fresh Barbecups

Poppin' Fresh Barbecups

It was in 1968 that Pillsbury first introduced its refrigerated fresh dough. It was also the year this recipe, named after the Doughboy AKA “Poppin’ Fresh,” came out. This recipe is simple, but classic: ground beef, barbecue and flaky biscuits topped with cheese. Try using mac & cheese over shredded beef for an instant upgrade to 2014.

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Chicken Satay Tacos

Chicken Satay Tacos

Dare to dream. This recipe from Illinois swaps out your regular flour tortilla with a flattened out Pillsbury Grands! Homestyle Biscuit for quite possibly the flakiest, butteriest soft taco you ever did see.

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Loaded Potato Pinwheels

Loaded Potato Pinwheels

It’s almost summer, which means infinite barbecues, and endless opportunities to convince your guests to go back for seconds or thirds. And is there any better way than with potatoes and bacon? Didn’t think so… and neither did the Bake-Off Judges, who crowned this recipe the $1 million grand prize winner at last year’s contest.

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Glazed Bacon Rollups

Glazed Bacon Rollups

The maple bacon combo is nothing new, but this recipe ups the ante as it’s practically a maple bacon sweet roll, so, yes please. Surprise ingredients like Dijon mustard and sliced green onions provide an extra textured tang that sounds just crazy enough to work.

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Baked Chorizo Chili Quesadilla

Baked Chorizo Chili Quesadilla

Part quesadilla, part empanada, this almost mash-up uses a refrigerated pie crust to house spicy chorizo chili, corn, chopped onions and pepper jack cheese. Party hearty.

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Spicy Asian Shrimp Stromboli

Spicy Asian Shrimp Stromboli

More fun with fusion! Refrigerated pizza crusts wrap around panko or breaded shrimp dressed in hot pepper jelly, Sriracha and orange marmalade. Just call it a bougie pizza pocket.

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Mocha Latte Bacon Danish

Mocha Latte Bacon Danish

Coffee is crack. Bacon is crack. Chocolate hazelnut spread is crack. A semifinalist in last year’s 46th Pillsbury Bake-Off Contest, this mocha latte bacon Danish features all three. Strangely it didn’t advance to the final round. No, we don’t understand why either.

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Spicy Mole Pork Burritos

Spicy Mole Pork Burritos

Mole? Ole! The homemade mole sauce adds a spicy punch to these burritos. Wrap it all in a flour tortilla for a Mexican inspired “concoction.”

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Mole Style Pulled Pork Sandwiches

Mole Style Pulled Pork Sandwiches

Damn Pillsbury, is there any bread you don’t make? Featuring their refrigerated French crusty loaf, these mole pulled pork sandwiches use Jif Chocolate Flavored Hazelnut spread for the chocolate. Top the whole thing off with blue cheese cole slaw for a (nearly) instant bistro style lunch.

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Feta and Kale Stuffed Breakfast Waffles

Feta Kale Stuffed Breakfast Waffles

Waffle tacos are great and all, but for the little more health-conscious, consider trading out your maple syrup and egg product for feta cheese and kale. And made with flattened Pillsbury Refrigerated Crescent Dinner Rolls, this is a total rethinking of the waffle sandwich. We’d love ours topped with pesto.

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Crispy Potato Barbecue Stacks

Crispy Potato Barbecue Stacks

Do you prefer your sandwiches with bread buns or hash brown buns? If you answered the former, allow this recipe to prove to you why you’re so, so wrong. The secret is in the bread crumb topping, which provides a crispy, dry surface to wrap your messy barbecue-y fingers around.

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Greek Quesadillas

Greek Quesadillas

Take the makings of a Greek salad and transform them into a meal even meat-eaters can understand. These Greek quesadillas were finalists at the 41st Pillsbury Bake-Off Contest in 2004. Fun fact: Target-famous designer Isaac Mizrahi designed the finalists’ aprons that year.

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Oriental Snack Mix

Oriental Snack Mix

This is a quick, zesty party mix using, among other things, Bugles original corn snacks, Chex cereal, soy sauce and wasabi peas. Just make sure to give your guests fair enough warning about the wasabi peas’ heat, and watch them refill their plates (and drinking glasses) again and again and again.

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Mini Ice Cream Cookie Cups

Mini Ice Cream Cookie Cups

Winner of the $1 million dollar grand prize in 2010, this recipe is insanely simple, and just involves taking the Pillsbury Ready-to-Bake! sugar cookies and molding them in a muffin tin into the perfect pint sized ice cream cups.

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Pineapple Galette with Caramel Rum Sauce

Pineapple Galette with Caramel Rum Sauce

Galettes are pretty much artisan-looking, free-form fruit tarts, which is nice when you think about all the extra imperfect crevices this caramel rum sauce gets to flow over.

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Java-Glazed Cinnamon Rolls

Java Glazed Cinnamon Rolls

Instant coffee-drowned cinnamon rolls make for the ultimate jittery indulgence. Pro-tip: don’t feed this to children.

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Pumpkin Ravioli with Salted Caramel Whipped Cream

Pumpkin Ravioli with Salted Caramel Whipped Cream

Have you ever had a ravioli made out of crescent dough? Neither had we, but after seeing this picture, can you really afford not to? Subtle, sweet nuttiness comes from all sides in the form of salted caramel whipped cream and pumpkin and pecans. Is it possible you’re still not convinced? This recipe won the contest’s $1 million grand prize in 2012.

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Strawberries and Chocolate Sugar Cookie Crepes

Strawberries and Chocolate Sugar Cookie Crepes

Sugar cookie dough is fine on its own, but transforming the dough into a crepe? GET IN MY BELLY. Bring your strawberry and chocolate hazelnut friends.

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#foodbeast

Three Words: Nutella. Cinnamon. Rolls.

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via Gimme Some Oven

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#foodbeast

Bacon Cinnamon Rolls

bacon-cinnamon-rolls

Picthx cheezburger

Categories
Packaged Food

Hybrid Cinnamon Roll Cookies — Possibly Eco-Friendly, Definitely Delicious

cinnamon-roll-cookies

Now, when it comes to snacking (one of my personal favorite hobbies, after sleeping and coffee, the multi-tense verb), I’d prefer a bag of potato chips or pretzels any day to a bowl of ice cream or a couple cookies. That said, my sweet tooth is nothing to shake a stick at, and if I can find a dessert that knocks out two sugary requirements in one, more power to it.

Fortunately, the Keebler elves are friends to all, especially with their new Cinnamon Roll Cookies. Keebler describes the delicious duo as “A soft swirl cookie with Cinnabon cinnamon, drizzled with cream cheese flavored icing.”

Hold up, elves.

Are you saying that in addition to a cinnamon roll, and a cookie, your dessert is topped with brand-name goodness? I hope y’all plan on going out of business, because as far as I’m concerned, this is just as good as opening a tiny Cinnabon in my otherwise unremarkable kitchen.

Apparently these little dudes (the cookies, not the elves, don’t be weird) taste like heaven when warmed up in the microwave. A hybrid cookie that’s eco-friendly? Maybe. Delicious? Definitely.

H/T + PicThx Serious Eats