I have to admit that I am a teeny tiny bit jealous of Pillsbury Bake-Off winners' monetary prizes and kick ass ovens. Also, that I usually pride myself on making things from "scratch".
This past week I picked up a copy of their book from the library and found it had 2 raspberry recipes. Did you know that I am scouring the internet and cookery shelves for raspberry recipes? Lucky me it had TWO! And they both included canned bread!?!?! I thought to myself...Can I really serve something that I popped out of a cardboard tube? Well, when you have no more than 5 minutes in a row to do anything I decided to go for it and honestly they were delicious.
It's a shame really. Should I be amazed that I was able to "bake" twice this week? Or should I be disgusted with myself for selling out and embracing the Dough Boy? Could I be over analyzing? Maybe, but when I get a compliment I feel guilty and a almost embarrassed. I am compelled to blurt out "I didn't really bake them, the crusts are biscuits from a can". Like, no they're not really THAT good, they can't be! Then I wish I had made that Lemon Bundt, the one with the zest of 6 lemons from Cooks' Illustrated. Now there's a cake to be proud of but I probably would have to hire a babysitter to make it during the week.
These are really good and I might make them again....
1/2 c. macadamia nuts
1/3 c. packed brown sugar
6 oz cream cheese, softened
1 c. frozen raspberries, thawed, drained and liquid reserved
1 can (16.3 oz) refrigerated buttermilk biscuits
1. Heat oven to 350 degrees. Lightly spray 16 regular-sized muffin cups with cooking spray. In food processor, pulse macadamia nuts until coarsely chopped. Add brown sugar; process till combined. Place in small bowl and set aside.
2. In same food processor, process cream cheese, 2 Tbs nut mixture and 2 Tbs raspberry liquid till smooth.
3. Separate dough into 8 biscuits; separate each into 2 layers, making a total of 16 rounds. Lightly press each round in bottom and up side of muffin cup. Spoon about 1/2 Tbs cream cheese mixture into each dough lined cup. Top each evenly with raspberries and 1 Tbs remaining nut mixture.
4. Bake 14-22 minutes. Cool in pan 5 minutes before serving.