March 21, 2009

ChocoBerry Braid for the Pillsbury Bake-Off

Whaaaaa? Susan? Entering the Pillsbury Bake-Off?

I think I almost choked while typing that.

You see, I am not that person. Before Seven was born, well, I couldn’t bake my way out of a paper bag. So to sit here and tell you that I, Susan Whetzel, am entering the Pillsbury Bake-Off is kind of, well, otherworldly. I guess people can change after all.

This recipe is simple. It’s perfect for brunch, as it’s a little fancy, and no one would ever guess that it took you no time at all. This braid is similar to the Danish Braids we Daring Bakers made in June, but take none of the time. Yes, I do like the from scratch Danish better, but saving 12 hours in the kitchen? Well, this recipe wins hands down without sacrificing much of the flavor. Your guests will find you to be a genius, I tell you…genius!

ChocoBerry Braid

1 Can Pillsbury Recipe Creations
1 Tbsp. Freshly Grated Orange Zest
1/4 tsp. Ground Cardamom

Filling:

8 ounces Softened Cream Cheese
1 Egg (EggLand’s Best)
2/3 cup Sugar
3/4 tsp. Vanilla Extract
1/4 cup Orange Juice
1/2 cup Hershey’s SemiSweet Chocolate Chips
1/2 cup Blueberries or Raspberries

Preheat oven to 375.

With hand mixer or standmixer, beat all filling ingredients except for the berries and chocolate. Sit aside, preferably in refrigerator until needed.

On lightly floured surface piece of parchment placed on a baking sheet, roll out the Pillsbury Recipes Creation dough. Sprinkle the orange zest evenly across the dough, lightly pressing it in as you go. Next, sprinkle the cardamom powder over the dough.

Along one side of the dough, make 1 inch wide cuts towards the center of the dough, a little less than 1/3 of the way across the dough (roughly 3 inches).

Repeat on the opposite side of the dough, making sure to line up the cuts with the ones you made on the other side.

Sprinkle half of the chocolate chips and berries in the center of the dough, followed by all of the cream cheese mixture. Sprinkle the remaining chips and berries on top.

Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps helps to keep the filling in place. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, braiding until you reach the end. Tuck in the ends as you go. When finished braiding, trim any excess.

Bake for 25-28 minutes, until golden. Remove and allow to cool until warm. Enjoy!

For photos documenting the braiding process, click here.

I have yet to decide if the braid is the way to go for the Bake-Off, or if a simpler presentation is in order. But I still have time to decide. If you are thinking about entering, there’s still time for you, too!

Just head over to the Bake-Off Headquarters for all the details – but hurry…the deadline is April 20th!

Now, for the moment you have all been waiting for…the winner of the Emile Henry Pie Dish! Thanks to everyone who entered – I wish all of you could have won. But – only one could win and that was…

Shari…get me your color choice and address and I will get you your prize!