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Sweets

Pillsbury Is Releasing Two Brand-New Funfetti Cake Flavors

There’s no question — cakes are way more fun when they’re Funfetti!

funfetti cake pillsburySource: Pillsbury

Funfetti sure knows how to party! In addition to the colorful classic mix, celebrations like Halloween, Valentine’s Day and Fourth of July have been made easier with seasonal cake mix and frosting. Now, Pillsbury is introducing its first new permanent Funfetti flavors since the original launched 30 years ago. Woo hoo!

Is Funfetti the best confetti cake mix? See the results of our taste test.

New Flavor #1: Unicorn Funfetti

Celebrations of all kinds—birthdays, baby showers, Wednesdays—are about to get more fun thanks to the new Unicorn Funfetti cake mix. It’s not quite the three-tier unicorn cake at Sam’s Club, but this bake-your-own unicorn cake mix and frosting set delivers all the rainbow goodness you need. The strawberry-flavored cake is speckled with yellow and purple candy pieces, and the matching vanilla frosting is topped with purple and pink unicorns, yellow stars and a mix of pink, purple and blue sprinkles. Magical!

New Flavor #2: Galaxy Funfetti

3, 2, 1, blastoff! The Galaxy Funfetti set comes with yellow mix and “Space Blue” frosting. Launched in honor of the moon landing’s 50th anniversary, the cake mix features green, blue and purple confetti candy bits. The galaxy theme comes to life with a mix of sprinkles shaped like yellow stars, orange moons and gray spaceships.

Where You Can Find the Cake Mix

The Unicorn Funfetti and Galaxy Funfetti mixes are starting to pop up at grocery stores across the country. Both flavors should be available nationwide by September. Until then, here’s our guide on making a confetti cake from scratch. Happy baking!


Article by Laurie Naru for Taste of Home. View the original article here.

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#foodbeast Brand Culture Features FOODBEAST Packaged Food SPONSORED

How Portable Waffles Went From Ancient Street Food To One Of 2017’s Hottest Items

Last week, news of Pillsbury’s breakfast-stuffed waffle crossed the FOODBEAST newswire and created a lot of talk on social media. When an item arrives in 7-Eleven’s hot food section, you know it’s primed to win over America’s palate.

Considering the prevalence of on-the-go waffle creations in the past year, it’s easy to see why stuffed waffles are perpetuating this burgeoning trend. Establishments like Chick’nCone and Hot Chicks and Waffles are stuffing waffle cones with fried chicken.

On the other hand, ice cream shops like Cauldron Ice Cream and Eggloo are using the Hong Kong-style egg waffle to house their cold, creamy concoctions.

However, portable waffles are nothing new. In fact, waffles were considered a portable food when they were conceived over 500 years ago.

To talk about this full-circle evolution, FOODBEAST Editor-In-Chief Elie Ayrouth, CEO Geoff Kutnick, and contributing writer Costa Spyrou sat down to discuss on an episode of The Katchup podcast.

On this podcast, Elie, Geoff, and Costa go through how the waffle has impacted American culture and achieved such an iconic status. Additionally, they dive into how the waffle went from portable snack to classic American breakfast, and then back to its street food roots.

One key reason behind the portable waffle’s rebirth, as discussed in the podcast, is the proliferation of the blend of sweet and savory in the 1970s. Chicken and waffles, which has now become one of the nation’s most popular pairings, was predominantly responsible for this phenomenon.

It brought the waffle into a new light where sweet and savory could mix in a variety of novel methods. Because of that – and several other reasons, like convenience and portability –  on-the-go waffle dishes and restaurant concepts focused on their growth.

Give the podcast a listen to learn how waffles going back to their portable roots is turning on-the-go eats in the right direction.

Photos by Peter Pham


Created in partnership with Pillsbury

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#foodbeast Brand Fast Food Features FOODBEAST Packaged Food Products SPONSORED Video

Take Breakfast On-The-Go With Pillsbury’s New Stuffed Waffle

For years 7-Eleven has been the leader in convenience and value, with warm and savory items like hot dogs, pizza and other delicious items. Now, together Pillsbury and 7-Eleven are ready to dominate the breakfast scene like never before.

Introducing the Pillsbury Stuffed Waffle, a new, 7-Eleven exclusive that’s sure to get your morning off to a good start.

This Pillsbury Stuffed Waffle is a delicious and hearty way to start your morning, made with a savory maple waffle, stuffed with eggs, sausage and cheese. For those of us that don’t want to limit breakfast to a plate of bacon and eggs, Pillsbury’s Stuffed Waffle is both satisfying and – best of all – it’s great for epic cheese pulls.  

With 15 grams of protein per serving, Pillsbury’s new Stuffed Waffle is a no-mess waffle stuffed full of deliciousness that’s perfect for an on-the-go breakfast.

If you’re like us and can’t wait to get your hands on Pillsbury’s brand new Stuffed Waffles, you can find them inside warming ovens at 7-Eleven stores across the country for $2.49.

Photos by Peter Pham


Created in partnership with Pillsbury

Categories
#foodbeast

Meatball Crescent Mummies

Meat-Ball-Mummies

Recipe Pillsbury

Categories
Sweets

Pillsbury Rolls Out S’mores and Molten Lava Cake-Stuffed Cookies

pillsburymelts

Dessert stuffed cookies are nice in theory, until you try them yourself and end up with undercooked insides and burnt outsides worthy of the worst of the worst Pinterest fails round-up. Thankfully, Pillsbury feels our #nailedit pain, and has just released an easy, ready-to-bake line of cookies with the nifty dessert filling already inside.

There are two offerings in the current line-up: S’more Sensation, which is a graham cracker cookie stuffed with melted marshmallow and chocolate chips and covered in chocolate drizzle, and Molten Fudge Cake, a chocolate cookie stuffed and drizzled with even more chocolate.

pillsbury-melts-2

Minus a lackluster graham cracker flavor and running chocolate icing, theimpulsivebuy reports the s’more cookies are “a worthy addition to the ever-growing array of campfire-inspired sweets that arrive this time each year,” with “a more enjoyable crust than the ubiquitous S’mores Pop-Tart and a fresher, more authentic s’mores flavor than cereal or prepackaged cookies.”

Best of all, “you might even be able to pass them off as homemade*.”

*assuming you don’t somehow burn down the house of course

Categories
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.

Categories
Recipes

How to Make Waffle Tacos with Sausage and Egg

Breakfast Taco

Since no one has time to sit down with utensils in the morning, there’s no better way to enjoy a well-balanced meal than to eat it with your hands. Luckily, we snagged this Sausage and Egg Waffle Taco recipe that uses Pillsbury buttermilk biscuits instead of your average waffle mix. Hopefully, it holds you over until that Taco Bell launch at at the end of the month.

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Sausage and Egg Waffle Tacos

Prep time: 30 minutes Total time: 30 minutes

Ingredients

  • 1 tablespoon of butter
  • 2 tablespoons of milk
  • 4 eggs
  • 1/4 teaspoon of salt
  • 12-oz package of uncooked pork sausage patties (8 patties)
  • 16.3-oz can of Pillsbury Grand buttermilk biscuits

How to Make It

  1. In a non-stick skillet, melt the butter on medium-high. Beat the eggs, milk and salt with a whisk in a mixing bowl. Add the mixture to the skillet and cook for 2-3 minutes, stirring frequently until the eggs are cooked. Set aside.
  2. Press the sausage patties so they’re 3-inch round. Cook the patties thoroughly on a nonstick skillet on medium-high heat for 2 minutes on each side. Set aside.
  3. Throw some cooking spray onto a waffle maker and heat it. Separate the biscuit dough into eight sections. Flatten the biscuits into 5-inch rounds and cook on the waffle maker one at a time. Cook for about 2 minutes or until golden brown.
  4. Add eggs and sausage to each of the waffles.

Note: Feel free to drench that sucka in warm maple syrup.

Categories
Recipes

How to Make Bacon Cheddar Pinwheels

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With all the holiday parties happening, it’s time to gather up your stalwart hors d’oeuvres recipes.  Whether you’re making dinner, bringing desert, or just hanging out at the bar (especially hanging out at the bar) you should make sure there’s something good to nosh on before the main meal.  These Bacon Cheddar Pinwheels combine your favorite meat with ranch dressing and melted cheddar.  There is seriously no way to go wrong, unless you eat the entire tray before dinner.

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 Bacon Cheddar Pinwheels

(makes approximately 16)

Ingredients

  • 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
  • 2 tablespoons ranch dressing
  • ¼ cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
  • ½ cup finely shredded cheddar cheese (2 oz)
  • ¼ cup chopped green onions (4 medium)

Directions

  1. Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.
  2. Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
  3. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Recipe from Pillsbury