One week ago today, I hopped on a plane to head to Baking with Betty in Minneapolis, Minnesota. It was one of those once in a lifetime opportunities. I got to go to the General Mills head quarters and cook in the Betty Crocker kitchens. There we 30 bloggers who were in attendance. I got to meet many beautiful and talented women. There were four of us from Utah. One happen to be my good blogger friend Jamie from Jamie Cooks It Up. The other two were Deborah from Taste and Tell and Jessica from Utah Deal Diva. I happen to know both of their blogs. It was so fun to hang out with these fantastic women and get to know them.
Photos courtesy of Matt Holland
When we arrived in Minneapolis we headed to our hotel where lunch was waiting for us. We had a good time eating and talking with some of the other bloggers who also had arrived at the hotel. Then we all went to our rooms for about an hour before we all went out on Lake Minnetonka for a dinner cruise. We all enjoyed our time on the boat and of course these was a lot of yummy food. I didn’t realize that Lake Minnetonka had so many big and beautiful homes on it. We had a fun time chatting, eating, and admiring the beautiful homes. Then it was off to bed before our big day at General Mills.
We all got up early in the morning to take a bus and head to General Mills. Their headquarters is massive. The best comparison I have is it was like a college campus. We got to see what I call the wall of Betty. It included all of the pictures of Betty used over the years. We all noted how Betty has aged well over the years. We then had a delicious breakfast and learned about the history of Betty Crocker. It was really quite fascinating. They have a video clip on their website that tells a little bit of what we learned. After this is when the real fun began. It was time to head into the kitchens.
We were divided into 4 groups to rotate through 4 stations: breakfasts, cookies, brownies, and cake. Today I am going to share with you what I learned at the breakfast station. Our group was divided into 2 groups, one made the Fresh Lemon Crepes and one made Caprese Pizza. Then we each got to taste the results of both recipes. I was in the Caprese Pizza group. These recipes aren’t found on the Betty Crocker website yet. They are brand new!
The pizza was really easy to make. You make the crust from Bisquick along with some water, oil, and Italian seasoning. The crust could be easily adapted to whatever you wanted to top it with. Exchange the Italian season with another spice or herb or you could leave it out all together. The crust has a biscuit type consistency and was delicious with the basil, tomatoes, mozzarella cheese, and pancetta on top. Yum!
Photos courtesy of Matt Holland
I only got to eat the crepes but I loved them too. The lemon filling was fresh and perfectly paired with fabulously fresh raspberries. I think fresh blueberries would also be delicious. The crepe is also make with Bisquick. It really surprised me at how great they turned out. The consistency is a little different than a regular crepe. It is a little more spongy. However, I loved it and will definitely be trying them myself.
We also got to see two other recipes finished and I have included pictures of those for you too.
Disclosure statement: General Mills covered the entire cost of my trip for Baking with Betty.
- 1 Tablespoon cornmeal
- 1 1/2 cups Bisquick mix
- 1 1/2 teaspoon Italian Seasoning
- 1/3 cup hot water
- 1 Tablespoon olive oil
- 1/3 cup basil pesto
- 3 medium tomatoes, sliced
- 1 1/2 cup shredded mozzarella or 8 oz. fresh mozzarella, sliced
- 2 oz. diced or sliced pancetta or sliced bacon, crisply cooked
- 1/4 cup fresh basil, torn
- 3 Tablespoons balsamic vinegar
- Heat oven to 350. Spray 12 round pizza pan with non- stick spray; sprinkle with cornmeal.
- In a medium bowl, stir Bisquick mix, Italian seasoning, hot water, and oil until soft dough forms. Place on surface lightly sprinkled with additional Bisquick; knead until smooth. Press dough on pizza pan. Bake 10 minutes.
- Spread pesto over warm crust. Arrange tomatoes and mozzarella in a circle on top of pest, overlapping tomato and cheese slices. Bake 15 to 20 minutes longer until crust is golden brown and cheese is melted. Sprinkle with pancetta or bacon and basil. Drizzle with balsamic vinegar.
- 1/2 cup Bisquick mix
- 1 tablespoon sugar
- 1/2 cup milk
- 1 Tablespoon butter, melted
- 2 eggs
- 2 cups sour cream
- 1/2 cup milk
- 1 Tablespoon grated lemon peel
- 1/4 cup fresh lemon juice
- 1 box (4-serving size) vanilla instant pudding mix
- 2 cups fresh raspberries
Additional fresh Raspberries, if desired
- In a small bowl, beat Bisquick mix, sugar, 1/2 cup milk, melted butter, and eggs with a whisk or fork until blended. Grease a 6 or 7 inch nonstick skillet with shortening; heat over medium heat until bubbly. For each crepe, pour 2 Tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, place waxed paper between each; keep covered.
- In a small bowl, beat sour cream, 1/2 cup milk, lemon peel, lemon juice, and pudding mix with whisk until blended.
- To assemble each crepe, spoon 1/4 cup on filling on one end of crepe; top with 5 raspberries. Roll up; sprinkle with powdered sugar. Serve with additional raspberries.