Tag: Best Cookie

Sugar-Free Coconut Icebox Cookies with Low-Sugar Cookie Dip

These Sugar-Free Coconut Icebox Cookies are buttery, delicious and made with just a handful of ingredients. They are easy to make and pair perfectly with a low-sugar cream cheese cookie dip

Sugar-Free Coconut Icebox Cookies dip closeup

Icebox cookies simply means you chill the dough after making it and before baking. We shaped ours into a long rectangle but you could do round or oval instead. Then you just “slice and bake” when you’re ready for some fresh-baked cookies. You can even freeze the dough to have on hand whenever a craving hits. 

A Short Ingredient List

For these sugar-free coconut icebox cookies, the short ingredient list includes flour, baking soda, salt, butter, and egg. Instead of sugar, you use a Splenda sweetener, like brown sugar or the new Magic Baker zero sugar baking blend (now available on Amazon and at Walmart or other stores). Then you can flavor the cookies like we did, with a coconut extract, or opt for your favorite flavoring. Personally, we are working our way through our favorite extracts, ranging from coconut and pumpkin spice, to cotton candy and citrus blends.

The cookie dip is such a fun idea, with the best part being you get to choose your cookie to frosting ratio. Or  you can frost each cookie instead. A tip with the dip/frosting is to make confectioners type sugar out of Splenda granulated sugar and cornstarch. And just like with the cookie dough, you can flavor the dip/frosting with your favorite flavoring.

“Low-To-No Sugar Showdown” Recipe Contest

We created this cookie to celebrate the first year of our Splenda Magic Baker “Low-To-No Sugar Showdown” and the upcoming contest at the State Fair of Texas. The fair runs Sep 30 to Oct 23 (2022), with the contest landing on Wednesday, October 5, 2022. The fair’s Creative Arts Building is where all their cooking contests happen and they have a terrific line-up. Hats off to all the aspiring blue ribbon bakers and amateur chefs there. We’re rooting for you! 

Whether or not you are competing, we invite you to bake these sugar-free coconut icebox cookies. Be sure to share and tag @BlueRibbonFoodies on Instagram and/or Facebook if you do! You never know when a giveaway will pop up.

And if you are at the State Fair of Texas please join us for all the ”Low-To-No Sugar Showdown” events. 

Splenda “Low-to-No Sugar Showdown” 10/5/2022

@ Contest Kitchen (Creative Arts Building)

  • 9am Entry Drop Off + Free Product Giveaway
  • 10:30am Judging
  • 12pm-ish Awards

@ Celebrity Chef Stage (Creative Arts Building)

  • 4:30pm Sponsor Showcase + Free Product Giveaway
  • Diabetes-Friendly Baking & Cooking
  • Featuring Andrea Luongo; Dieticians of Dallas

 

 

New Blue Ribbon Group Contests @ State Fair of Texas

Enter Our New Blue Ribbon Group Contests at the 2022 State Fair of Texas

Cash Prizes of $200, $100, $50 Offered in New Cooking & Baking Contests 

Dallas-Fort Worth, September  13, 2022 – Calling all Texas home cooks and hobby bakers! You’re invited to compete in our new Blue Ribbon Group Contests @ State Fair of Texas. Up for grabs is $350 in prizes in each of four contests/categories, plus bonus prizes and additional ways to win. Do you make great game day foods that are total crowd pleasers? How about some homemade low-sugar sweet-treats? If you do, then these new contests are for you!

Tom Thumb “Blue Ribbon Recipe Round Up” (Game Day Themed Recipes/3 Categories) 10/2/2022

The first Texas Blue Ribbon Group contest is the Tom Thumb  “Blue Ribbon Recipe Round-Up” on Sunday, October 2. With a “Game Day Delights” theme, the Blue Ribbon Recipe Round-Up calls for crowd-pleasing appetizers, main dishes, and desserts. The event is essentially three contests in one. We want to see your best-tasting recipes that are perfect for parties! Each category/type has $350 in gift card prizes, including $200 for 1st Place, $100 for 2nd Place, and $50 for 3rd Place. Plus, bonus prizes will celebrate overall baking category winners (among the fair’s total contest line-up) and offer additional ways to win, even if you don’t compete at the fair.

Splenda Magic Baker™ “Low-To-No Sugar Showdown” (Creative Cookies) 10/5/2022

The second Texas Blue Ribbon Group contest is Wednesday, October 5, for the Splenda Magic Baker “Low-To-No Sugar Showdown.” This contest includes a free product giveaway – while supplies last – and calls for CREATIVE COOKIES that are low in sugar or sugar- free! Use any Splenda product, such as Splenda Magic Baker, a new zero-calorie, zero-sugar, plant-based sweetener that tastes and measures just like sugar. The product  is now available from Amazon, Walmart and other grocery stores.

Winner Selections

State Fair of Texas official judges (a varied panel of food professionals, local celebrities, and foodies) will decide each contest’s winners based on evaluating entries with this judging criteria:

  • Unique, innovative, creative recipe (35%)
  • Taste, flavor, aroma (30%)
  • Appearance, color, presentation (25%)
  • Texture, internal appearance (10%)

Extra Ways to Win

Be sure to follow Blue Ribbon Foodies on Instagram and/or Facebook or join our mailing list here for a chance to win one of our $25 gift card giveaways. Whether or not you are competing at the State Fair of Texas, we invite you to take part. We will offer random prizes and perks to our community members and followers throughout the 2022 state fair season, which for us, ends October 22, 2022.

Participation Tips/Guidelines – Blue Ribbon Group Contests @ State Fair of Texas

 All state fair recipe/cooking contest registration and judging goes through the State Fair of Texas Creative Arts Department.

  • Get all the competition details here (Jump to pages 19 & 26, for the Tom Thumb and Splenda Magic Baker contests)
  • Only Texas residents can win at the State Fair of Texas. Advance registration is recommended but not required.
  • When you are ready to register, follow this link (TX Registration Shortcut)

 

Special thanks to our 2022 Texas Contest Partners

 

Jumbo Peanut Butter Butterfinger Cookies

These Jumbo Peanut Butter Butterfinger Cookies are a terrific twist on a traditional peanut butter cookie. You put chopped Butterfinger candy bars into the cookie itself and sprinkle them over a chocolate topping. Every bite is rich and chewy and absolutely delicious. I’ve had more than one person tell me these are the best cookies in the universe.

Plated Peanut Butter Butterfinger Cookies

This recipe is the epitome of a creative cookie that can win a special recipe contest. In fact, these did and recipe credit goes to Mackenzie Nelson, an Arkansas State Fair blue ribbon baker.

Tips & Tidbits

  • This recipe makes a monster-sized batch, as in 58 medium sized cookies, or almost 30 in jumbo, 3 ounce portions. It can easily be halved.
  • We like the jumbo size, like a bakery-style cookie. You can also opt for a smaller size and higher quantity batch.
  • If you flatten the rolled cookies into discs, you get a nice even bake.
  • Notice you use egg whites and not whole eggs
  • This dough works well if chilled before baking. You can even freeze in batches to pull out whenever.
  • You can alter how finely you chop the candy bars to your liking.
  • Change up how you top these, either by dipping or by spreading the chocolate on top.

Peanut Butter Butterfinger Cookies

Jumbo Peanut Butter Butterfinger Cookies: Step by Step

We walk you through the process here, starting with gathering and measuring your ingredients. We went with the big 3.7 ounce size candy bars. Once you buy them, make sure “no one lays a finger on your Butterfinger” supply.

Best Ever Jumbo Peanut Butter Butterfinger Cookies

You can alter how finely you chop the candy bars to your liking. I did a combo of bigger and smaller pieces, vs all finely chopped or all rough chopped. Any which way is delicious. It’s mostly the overall texture and look of the cookie that changes with how you chop the Butterfingers.

Step by step Peanut Butter Butterfinger Cookies

Then you start mixing up the dough, beginning with creaming the butter and sugars.

Step by step Peanut Butter Butterfinger Cookies

You’re off to a good start when the mixture looks like this.

Step by step Peanut Butter Butterfinger Cookies

Next, you add 3/4 of your chopped Butterfingers.

Butterfinger Cookies

Once you mix them in…

mixed cookie dough

Get your scoop! We used an ice cream scoop to get the 3 ounce portion.

Ready to scoop jumbo peanut butter cookies

Make sure you set them apart with ample room to spread out.

cookie dough balls

Once they’re baked, you microwave the chocolate and remaining butter, for dipping or spreading on top. A flat spatula works nicely to remove extra chocolate on the cookie’s bottom. Do this stage quickly and in batches so the Butterfinger crumbles stay put on the chocolate.

inspired peanut butter cookies

You could also opt to spoon the chocolate across the top for full coverage.

Jumbo Peanut Butter Butterfinger Cookies-fully loaded

If you love Butterfinger candy bars, you’ll love this epic cookie. And if you’re into candy-bar-inspired sweet treats, check on this cake!

-Cyndi

dipped cookies

Cinnamon Cookie Butter Cookies

These Cinnamon Cookie Butter Cookies won best sandwich cookie and best overall cookie at the 2021 Minnesota State Fair. Their creamy filling, phenomenal flavor, and utter deliciousness will wow you with every bite.

Cinnamon Cookie Butter Cookies

A Winning History

Joan Kinsley

Joan Kinsley was the winning Minnesota State Fair baker. She adapted a Star Tribune Holiday Cookie Contest winning recipe that Annette Gustafson won with in 2020. Joan first entered the state fair baking competition in 2014, had a win, and was hooked on the annual tradition.

Joan’s version is a linzer look-alike with an opening on top so you see the inside filling inside, which is thick, creamy, rich, and absolutely divine.

Cinnamon Cookie Butter Cookies

We invite you to make them for the holidays and check out our step-by-step tips for reproducing these blue-ribbon-winning Cinnamon Cookie Butter Cookies. Did I mention that outstanding filling? =)

Special thanks to Joan fore re-baking her cookies for me. Same to the our friends at the Star Tribune for their recipe use permission and to Annette. We look forward to learning what more about this year’s Star Tribune Holiday Cookie Contest winners!

Secrets to Success

Joan estimates she made these cookies 5-6 times before entry drop-off at the fair. She spent hours tweaking ingredients and altering the thickness of the dough and the filling. She also adjusted baking times, temperature, and what kitchen tools she used. This seems to be a popular process among successful state fair blue ribbon baker, especially with recipes they’re new to. It pays off.

  • To achieve the “perfect bake” Joan keeps the dough chilled throughout the entire prep process: before rolling it out, afterward with the scraps she re-works, and even while the cut dough waits its turn in the oven.
  • Hint: Handle the dough as little as possible. It’s much easier to transfer and work with when chilled.
  • Joan prefers baking them on parchment that sits on a silpat baking mat with an air bake pan underneath.
  • You can opt to cut out the cookies an inch apart, directly on the parchment you’ll bake them on. This way the shapes stay fully intact because you’re not touching or moving them.
  • Joan uses an adjustable rolling pin (for an exact thickness) and a Linzer tart cookie cutter.
  • Joan also bakes her cookies 1 sheet at a time.

Step by Step

You make the cookies with flour, cinnamon, salt, butter, and brown sugar. Set out your butter ahead of time as you want it room temperature. Also, allow enough time to chill the dough at least 30 minutes.

Ingredients for Cinnamon Cookie Butter Cookies

When mixing the dough, it’s ready when the ingredients are just fully combined and clumps start to form. Like with pie dough, avoid over-mixing.

Prepped Dough

Pressing the dough out before chilling makes for an easier roll out. And seal it in plastic wrap. Ultimately you end up rolling it out between parchment layers.

Dough pressed out

Joan uses an adjustable rolling pin with rings to make the dough exactly 1/6th inch thick.

With the first portion of dough, you cut the cookie “bottoms.”

Cinnamon Cookie Butter Cookies

With the second portion of dough, you cut the cookie “tops” with the center cut out.

Wilton Linzer Cookie Cutter

Tip: cut out, then chill the unbaked cookies again and they will be easy to move with an offset spatula. Bake them an inch or more apart. Cinnamon Cookie Butter Cookies

You sprinkle all with a cinnamon/sugar mixture before baking, giving them some glitter and glam.

Cinnamon Cookie Butter Cookies

Then, simply keep a close eye on the oven. You want the bottoms to barely start to brown, which takes 12-14 minutes.

The filling features Biscoff cookie butter (available at most grocery stores in the peanut butter section), along with butter, and powdered sugar. I could eat this stuff by the spoonful.

Cinnamon Cookie Butter Cookies

Joan pipes hers on before spreading it even with an offset metal spatula.

Cinnamon Cookie Butter Cookies

All these tips and tricks were the secrets to her baking success.

The last thing you need to do is enjoy these better-than-anything blue ribbon cookies.

Happy baking!

-Cyndi

 

Raspberry Chocolate Chunk Cookies

Put these Raspberry Chocolate Chunk Cookies on your must-make baking list. Their flavor shines bright with Chambord black raspberry liqueur, along with orange zest, chocolate chunks, and fresh red raspberries.

Raspberry Chocolate Chunk Cookies

Minnesotan Rachael Hood created the cookie for the Blue Ribbon Drop-Style Cookie Contest at the 2021 Minnesota State Fair (a Blue Ribbon Group sponsored contest). She won 1st place and $100 in King Arthur Baking Company gift cards.

I also arranged for Rachael to showcase her cookies on a TV spot with me on KARE 11 Saturday, the NBC affiliate in Minneapolis. Yay for hometown PR! We had an absolute blast.

Blue Ribbon Baking 2021

Let’s get back to the cookie itself. If you are intrigued by this cookie, read on for some insights about it and how you can recreate the recipe.

Key Ingredients

With these Raspberry Chocolate Chunk Cookies, the Chambord liqueur is key. It plays off the other ingredients so well, making for a terrific flavor combination that subtle, but not too subtle, and so well balanced with citrus and chocolate elements.

Display of Key Ingredients - Raspberry Chocolate Chunk Cookies

I especially love the cookie’s scent you take in with each bite and the delicious lingering aftertaste.

Chambord – if you aren’t familiar with it – is a liqueur that combines XO Cognac and French spirits with Madagascan vanilla, honey and Moroccan citrus peel, making it an ideal flavor enhancer for these cookies. It originated in France, the Loire Valley specifically, in the 1600’s. Back then, with the many King Louis of the time, it was popular to sip cognac or liqueurs at fancy French meals.

Raspberry Chocolate Chunk Cookies

Fast forward to today, the Chambord brand is owned by the same folks who own Jack Daniels. I was surprised to learn that in addition to black raspberries, they infuse blackberries and blackcurrants into it. You can find it in a variety of sizes. Since I had to go to a couple of stores to find it,I recommend calling ahead, especially if you want a specific size.

Bake Like a Blue Ribbon Winner

As always, before I add a recipe to this Blue Ribbon Foodies blog, there’s a baking test run. Walk through the recipe with us here and then give it a go yourself. The cookies are delicious and highly recommended.

Here’s everything that goes into the cookies (minus the food color), including the liqueur, fresh Driscoll raspberries, orange zest, and all-purpose flour from King Arthur Baking Company.

Raspberry Chocolate Chunk Cookies

You first sift together the dry ingredients: flour, baking soda, baking powder, and salt.

Flour

Next you cream the butter and sugars before adding in the remaining wet ingredients and mixing until smooth. Sorry, no pic. I was too excited to get these into the oven! Finally, add the pre-mixed dry ingredients, and stir just until combined.

Then all that remains prep-wise is to chop the raspberries and gently mix everything together.

Raspberry Chocolate Chunk Cookies Dough

Put both the fruit and juice in the dough. Raspberry Chocolate Chunk Cookies Ingredients

Your dough should come out a bit like this.

Raspberry Chocolate Chunk Cookies

Scoop the dough by heaping tablespoons onto a parchment lined baking sheet. You’ll bake these 12-14 minutes at 350 degrees F.Dough on baking sheet

To experiment and to use ingredients already on hand, I varied from Rachael’s recipe just a bit. I used all semi-sweet chocolate chunks instead a combo of dark and milk chocolate and did not chop them fine, opting for larger chocolate pieces. I also used a different red food coloring. Here’s how mine came out!

Raspberry Chocolate Chunk Cookies

Rachael chopped her chocolate by hand and smaller. She also used McCormick’s red food coloring.  Do both those things and you’ll match the color of Rachael’s cookie dough and end product.

Blue Ribbon Raspberry Chocolate Chunk Cookies

What a delight these were to bake and eat. We invite you to bake and share these cookies, or anything from our recipe collection. If you do, be sure to post a pic on Instagram or Facebook. Be sure we can follow along, by tagging:

  1. @blueribbonfoodies
  2. @mnstatefair
  3. #blueribbonbaking2021
  4. #kingarthurbaking

Hey Hey! You never know when we might do a giveaway!

-Cyndi

 

 

Blue Ribbon Baking: Aspiring Bakers Make Creative Cakes, Cookies & More

Aspiring Bakers Win Accolades with Creative Cakes, Cookies, Breads & Pies

Minneapolis-St. Paul, August 26, 2021 – Baking competition winners fared well at the 2021 Minnesota State Fair with a variety of inspired recipes and perfectly prepared baked goods. The Blue Ribbon Group, the contest organizers behind this site and Blue Ribbon Foodies on Instagram and Facebook – sponsored a special baking contest series.  They called for creative coconut cakes, drop-style cookies, banana breads, and fruit pies, and also arranged for $25 bonus prizes for select 1st place winners. This is blue ribbon baking, at its best.

Blue Ribbon Baking: Coconut Curry Mango Cake (Winner)

This coconut cake with garam masala and tumeric was among the first place winners (pictured above). One winning cookie featured Chambourd liqueur and another had ginger, molasses and 100% pure cricket powder in it. Yes, cricket powder. A perfectly-baked pie combining strawberries and rhubarb won top honors also. Another stand-out was this Elvis-inspired Peanut Butter Bacon Banana Bread.

Blue Ribbon Baking: Peanut Butter Bacon Banana Bread (Winner)

Here’s a list of all first, second, and third place winners in all four Blue Ribbon Baking contests. For a complete list of winners across all Creative Activities general baking classes and categories, click here. Also, stay tuned as we’ll share a sampling of winning recipes and how-to stories in the coming weeks. You can follow along by liking Blue Ribbon Foodies on Instagram and Facebook.

 

Best Coconut Cake Winners:

1st Place: Maggie MacIntosh of Minneapolis for Coconut Curry Cake with Mango Filling

2nd Place: Renee Janas-Johnson of Brooklyn Park for Coconut Orange Cake

3rd Place: Mallory Leitinger of Aitkin for Coconut Raspberry Zinger Cake

 

Best Drop-Style Cookie:

1st Place: Rachael Hood of St. Louis Park for Rachie’s Razzies (Chewy Raspberry Chocolate Chunk Cookies)

2nd Place: Kurt Zinda of Braham for Dark Smoked Candied Pecan Chocolate Chip Drop Cookies

3rd Place: Gwen Benson of Minnetonka for Susan McNamara’s Sugar Cashew Cookies

 

Best Banana Bread Winners:

1st Place: Karen Cope of Minneapolis for Elvis on a Stick (Peanut Butter Bacon Banana Bread)

2nd Place: Catherine Young of Minnetonka for Peanut Butter & Chocolate Swirl Banana Bread

3rd Place: Kent Kaiser of St. Paul for Alpha Sigma Banana Bread

 

Best Fruit Pie Winners:

1st Place: Kathleen McCarron of Roseville for Strawberry Rhubarb Pie

2nd Place: Fay Peterson of Apple Valley for A Fruit Special Pie (Blueberry Rhubarb Strawberry Pie)

3rd Place: Randy Ferguson of Minneapolis for Strawberry Rhubarb Pie

 

A special thank you to our Prize Partner, King Arthur Baking Company:

King Arthur Baking Company

 

Citrus Swirl Cookies

These colorful and fragrant Citrus Swirl Cookies taste as great as they look. They’re buttery and tender, yet firm, and so flavorful too. Their scent is illuminating. They are an epic icebox cookie. They are the bomb. That’s our take and we’re sticking to it. And seriously, just wait until you catch their lovely aroma!

Citrus Swirl Cookie Recipe - Close Up

Recipe credit goes to Karen Cope, a long-time blue ribbon winning baker at the Minnesota State Fair, which is where she won “best cookie” with this recipe in 2016.

Creator, Citrus Swirl Cookie Recipe

The kaleidoscope-like look of these Citrus Swirl Cookies is eye-catching. The technique of twisting colorful dough together may remind you of tie dye clothing. That method makes the recipe more involved than your average cookie, but it’s worth  the effort. And once you have that part down though, you’re golden. Bake like a blue ribbon winner and make these!

Citrus Swirl Cookie Recipe - Stack

Secret Ingredient?

Ask any blue ribbon baker their tips for baking winning entries in competitions and most often you’ll hear “great ingredients.” That applies to this winning cookie as well. Karen speculates that using Fiori Di Sicilia made her cookie stand out for its distinct and delicious aroma. Fiori Di Sicilia (flower of Sicily) is a combo of vanilla and citrus. Our friends at King Arthur Baking Company sell a delightful version, plus they give great tips about using and storing it here.

Baking Tips

Some helpful points about Karen’s recipe:

  • If using Fiori di Sicilia is not an option for you, Karen suggests replacing it with a teaspoon of vanilla and a half teaspoon each of lemon and orange extracts
  • This recipe makes about 6 dozen cookies. If you don’t want to bake them right away or all at once, freeze the dough or portions of it (prior to slicing).
  • If you freeze any portion, simply thaw in the refrigerator the night before you what to bake them.
  • Be careful not to overbake these cookies. You want them tender and not dry.

By the way, we had a fun time brainstorming alternative names for this cookie, just for fun. A couple favorites were: Karen Cope’s Kaleidoscope Cookies and Tie-Dye-For Sweet Treats. Ultimately we stayed with the original/best title.

Enjoy-

Cyndi

p.s. If you’re into cookies that are awesome and artistic (aka “require a bit more work”), be sure to also try the copycat Girl Scout cookies we previously shared.

 

Strawberries & Cream Cookies

These Strawberries & Cream Cookies are a best cookie recipe winner from the Delta Fair in Tennessee. They feature instant oatmeal in the cookie itself and strawberry jam with cream cheese and whipping cream in the oh so delicious filling.

Strawberries & Cream Cookies: best

Now THIS is a jazzed up oatmeal cookie. For this winning recipe, start with butter, sugar, eggs, flour, baking soda and strawberries and cream instant oatmeal, like Better Oats or Quaker.

Cookie Ingredients

Once you have baked and cooled the cookies, make a filling out of cream cheese, sugar, strawberry preserves, and heavy cream. Sandwich them together with the filling inside.

Strawberries & Cream Cookies

Strawberries & Cream Cookies: Blue Ribbon Winner

This winning recipe comes from the Delta Fair in Memphis. Cindy Dunn won a blue ribbon with it in 2016. It has become an all-time favorite around here. (Right up there with these boozy sandwich cookies.)

It is decadent and so delicious! And one of the cool things about it is, that after it sits, the texture completely changes, drawing on the moisture of the filling. It bursts with flavor and literally melts in your mouth when you eat it. Tasty! Try your hand at these today!

Strawberries & Cream Cookies

Happy Baking!

Cyndi

 

Toasted S’more Cookies

These Toasted S’more Cookies are a delightful twist on the ever-popular and tasty campfire treat. In fact, some say it elevates the s’more into something that belongs in a fancy patisserie. At the same time, these blue ribbon winning cookies are easy to make.

The cookie dough has finely ground graham crackers, of course. The other dough ingredients are classic: butter, brown sugar, egg, vanilla, flour, and salt. Once baked, you top the cookies with a rich marshmallow meringue and a small bar of chocolate. You dot the top of the cookie with the meringue first, to hold the chocolate bar/block in place.

Hershey's on Toasted S'more Cookies

Then pipe on the top portion. The key ingredients in the meringue are egg whites (at room temperature), marshmallows, sugar, vanilla, corn syrup, and cream of tartar. To finish off the cookies, you use a kitchen torch for the toasted marshmallow look. You’ll feel like a culinary pro. By the way, we have a Jo Chef brand torch and love it.

Recipe credit goes to Terri Treft. She won 1st place with this Toasted S’more Cookies recipe at the Iowa State Fair back in 2016. Her win is quite an accomplishment given one of the Iowa State Fair’s claims to fame. They have the largest competitive food division in the country. They host more individual baking contests than any other fair in the country. So, nice work Terri!

Plated Toasted S'more Cookie

Pro Tips

  • You can opt to a make the cookies and frosting ahead of time, then assemble just before serving. The frosting will keep about 2-3 days in the fridge.
  • Another tip: we made our cookies small so it made a good size batch: 42 cookies. If you prefer a larger cookie (and therefore, less assembly time), go ahead and bake them bigger. Just adjust the baking time a tish longer and the amount of chocolate you put on each.

Blue Ribbon Foodies! This is a fun recipe you are going to want to make again and again.

And if you’re really into s’more themed treats, be sure to try these double chocolate cookies and these favorite no-bake treats.

Enjoy!

-Cyndi

 

Bake Your Best for the 2021 Minnesota State Fair

Calling all Blue Ribbon Foodies & Minnesota State Fair Lovers!!

Hit the kitchen and let’s bake together for the Great Minnesota Get-Back-Together! To celebrate the official return of our hometown Minnesota State Fair in 2021, the Blue Ribbon Group is sponsoring four special baking contests at the Minnesota State Fair including:

  • Best Banana Bread
  • Best Fruit Pie
  • Best Drop Cookie
  • Best Coconut Cake

Cash Prizes & Kudos

For this “Blue Ribbon Baking Day” at the fair, we’ve organized $175 in prizes for each competition, plus there will be special recognition for blue ribbon winners across several broader baking categories: Cookies, Cakes, Pies, and Breads. Don’t miss this treasured tradition that hundreds of Minnesotans take part in every year. You’ll rub elbows with like-minded home cooks and hobby bakers on “baking drop-off day” and once the fair opens see what wins in display cases throughout the Creative Activities Building. The experience is also a wonderful warm-up for the upcoming holiday baking season.

Special Thanks to our prize partner, King Arthur Baking Company. 

King Arthur Baking Company

Blue Ribbon Baking Contest Series: Sat, Aug 21, 2021, 9:30am – 1pm (Competitors: Sign Up by Aug 10, 4:30pm)

All registration goes through the Minnesota State Fair competition department. Registration is free! There’s also no obligation if you later can’t participate. Go to the Competitions/Creative Activities/Baked Products section at MNStateFair.org to sign up (under the Participants tab). Three quick-start tips:

  • Create your online account here
  • For step-by-step guidance, go here.
  • Sign up for the Competition Department email list here and be sure to choose “Creative Activities” as your email list.

Best Drop Cookies Blue Ribbon Cake Blue Ribbon Pie: Blueberry Rhubarb Strawberry Pie Best Banana Bread

 

Sign Up!   *********************Registration is Closed; Stay Tuned for Follow-Up Posts **************************************

  • Registration is open now. It closes August 10 at 4:30pm. No late registrations are allowed so don’t miss the deadline
  • Registration is FREE
  • You drop off your entry the Saturday before the fair opens, so it’s easy in, easy out. Drop off is 9:30am to 1pm on Saturday, August 21. You can even have a friend drop it off if you can’t make it
  • Open to Minnesota residents only

If you are on social media, be sure to follow BLUE RIBBBON FOODIES on Instagram or Facebook (or both =). Help us grow. Like and comment on what you see there. Save and share your favorite posts. Also, stay tuned here for inspiration and award-winning recipes from Minnesota and across the country.

Want to see all the official rules? Download them here.

Good luck. We’ll be cheering for you all!

Cyndi & Crystal (aka The Blue Ribbon Group & Blue Ribbon Foodies)