If you or your kids' talents include decorating baked goodies, think about entering the Pillsbury Easy Frost No-Fuss Frosting Challenge to win a $10,000 cash prize. You'll need to use this Pillsbury product, packaged in an aerosol can with a built-in decorating tip, to put a fancy finish on a homemade baked sweet. Submit a photo of the creation online, and find out in March if you're the winner. Go to www.pillsburybaking.com for all contest details and rules.
Meanwhile, here's a Pillsbury recipe you can use for practice — and to create a pretty holiday party treat.
Raspberry brownie indulgence
Serves 10 to 12
Nonstick cooking spray
1 (19.5-ounce) package Pillsbury Chocolate Fudge Family-Size Brownie Mix
1/2 cup vegetable oil
¼ cup water
2 large eggs
¾ cup red raspberry preserves
1 (13.5-ounce) can Pillsbury Easy Frost No-Fuss Frosting in Decadent Chocolate Fudge
1. Heat oven to 350 degrees. Coat bottom of 8-inch springform pan or 8-inch round cake pan with cooking spray.
2. Make brownie mix as directed on package using the oil, water and eggs. Bake 50 to 55 minutes. Cool 10 minutes.
3. Run knife around edges of brownie; remove outer sleeve from springform pan. If using round cake pan, invert brownie onto cooling rack, then turn right side up. Cool completely. Spread preserves over cooled brownie to within 1/2 inch of edge.
4. Point five-star tip of frosting at a 45-degree angle to outer edge of brownie. Press nozzle, creating a ribbon of frosting as you move across the middle of the brownie, dividing it in half. Add 3 more equally spaced ribbons, about 1/2 inch apart, on each side of center ribbon. Turn brownie a quarter turn to the right. Create another ribbon across the middle, overlapping the previous ribbons. Add 3 more ribbons, about 1/2 inch apart, on each side of center ribbon. Finally, create a zigzag border by pointing five-star tip straight down at edge of brownie. Press nozzle, moving it quickly in a zigzag motion, about ¾ inch wide, all around the edge, being careful not to run off the outer edge.