At last week’s Pillsbury Bake-Off, Connecticut baker was a runner-up

     Antoinette Leal of Ridgefield, 3rd Place winner 46th Pillsbury Bake-Off

                             Veronica Callaghan of Glastonbury

Confetti was flying as Glori Spriggs of Henderson, Nev., celebrated when Padma Lakshmi, author, model and host of “Top Chef,” crowned her the $1 million grand-prize winner of the 46th Pillsbury Bake-Off last week. Spriggs’ original recipe for Loaded Potato Pinwheels was selected from tens of thousands of entries.

Of the 100 finalists, Spriggs traveled the shortest distance, about a half-hour, to the competition at the Aria Resort & Casino in Las Vegas. I watched Glori prepare her recipe during the competition, along with the other 99 finalists, not knowing that she would be the one to bring home the dough. Working on her dish in one of the 100 mini-GE kitchens,

To see the rest of the column and recipes go to

To see my food and travel column archives please go to

           Antoinette Leal’s Cherry Almond Brunch Tart

          Veronica Callaghan’s Chicken Blue Cheese Crostata withSpicy Tart Cherry Sauce

The Doughboy Hugs Glori Spriggs,the million dollar winner with host Padma Lakshmi looking on

The 46th Pillsbury Bake-Off was held in Las Vegas at the Aria Resort & Casino