Chocolate Rum Cake!

Did you know that apparently more birthdays are celebrated in August and September than any other months? Well, as a September baby, I’d say that that’s pretty accurate. If I’m going to bake my own birthday cake, oh man, it’s got to be our Chocolate Rum Cake!

Chocolate Rum Cake

Yes, this obviously isn’t a kid-friendly birthday cake, but I figured all you baker moms and dads deserve to treat yourself to something special at least one time a year right? I’m always so blown away by the lengths and efforts parents take on making their kid’s birthday parties the special-ist in all the land… we’re not going to go crazy with the birthday themes and the cake decorations here, but I think it’s not too much to ask to just add a little bit of what I like to call “mommy’s/daddy’s juice” to your chocolatey treat, it’ll be the perfect way to celebrate your birthday!

You Will Need:

Cake

  • 1 box Immaculate Baking Co.™ devil’s food or dark chocolate cake mix
  • Eggs, water and butter as indicated on the box
  • 1 cup whipping cream
  • 1 cup whole milk
  • 1/3 cup rum

Topping

  • 1 cup whipping cream
  • 2 tablespoons rum or 1 teaspoon rum extract
  • 1/2 teaspoon vanilla
  • 1 cup flaked coconut, toasted
  • 1/2 cup chopped pecans, toasted

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13×9-inch pan.
  2. In large bowl, beat cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
  4. In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.

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Smashed Banana Cupcakes!

Alright, let’s be real, who doesn’t like cupcakes? I think I must’ve said this a million times, but there is just something inherently irresistible about miniaturizing and right-sizing desserts into well, a bite!

I have to confess that I have this really weird pet peeve when it comes to bananas: I prefer to enjoy a banana in its natural form. There’s something that just makes me gag a little whenever I think about warm and mushy bananas… BUT! These Smashed Banana Cupcakes have completely converted me! Our wonderful baker extraordinaire, Adriana, would need to get a restraining order to keep my paws off these yumminess!

Smashed Banana CupcakesAnd now I’m more than happy to share this wonderful recipe so you can enjoy as many banana cupcakes as you’d like!

You Will Need:

Cupcakes

  • 1 box Immaculate Baking Co.™ yellow cake mix
  • 1/4 cup milk
  • 3/4 cup butter, melted
  • 4 eggs
  • 1 cup mashed ripe bananas (2 medium)
  • 1/2 teaspoon vanilla

Cream Cheese-Yogurt Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1 container (6 oz) honey Greek yogurt
  • 1 to 2 tablespoons honey

Garnish, if desired

  •  Banana chips, fresh fruit or jumbo candy sprinkles

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F. Place paper baking cups in 24 regular-size muffin cups.
  2. In large bowl, beat Cupcake ingredients on low speed 30 seconds, then on high speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups (two-thirds full).
  3. Bake 18 to 23 minutes or until top is golden brown or toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
  4. In small bowl, beat cream cheese, yogurt and honey with electric mixer on medium speed until smooth. Refrigerate until frosting cupcakes. Place frosting in decorating bag with a star tip or in resealable food-storage plastic bag with small corner cut off. Pipe frosting evenly on center of each cupcake just before serving. Garnish as desired.

 

24 cupcakes

1 Cupcake: Calories 210 (Calories from Fat 90); Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 55mg; Sodium 220mg; Potassium 140mg; Total Carbohydrate 27g (Dietary Fiber 0g); Protein 3g

% Daily Value: Vitamin A 8%; Vitamin C 0%; Calcium 2%; Iron 0%

Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat

Carbohydrate Choices: 2

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Blueberry Coffee Cake

Just when I thought I’m now somewhat proficient with handling refrigerated dough, we decide that we’re going to launch flour. And henceforth begins my crash course in scratch baking.

Blueberry Coffee Cake

I knew I had my work cut out for me, so I decided to bring in the big guns. Adriana is one of our resident expert baker extraordinaire, and she happily lent a helping hand and created this amazing coffee cake recipe with our New All-Purpose Flour, along with several other yummy recipes. BUT! I have to say that this is by far my favorite. The super light coat of cream cheese on top is the perfect finish to an already a mouth-watering-ly irresistible recipe, perfect for a weekend brunch!

coffee cake wedge

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The Classic Monkey Bread!

I can’t believe that I’ve been blogging about baked goodies for this long, and not once had I posted about Monkey Bread! Okay, in my defense, I don’t own a fluted pan or whatever that thing that you bake the biscuits in is called, AND more importantly, having already gained at least 10 pounds since I’ve started on this desk, any sort of Monkey Bread would just END ME.

The Classic Monkey Bread

Fortunately, Alicia, our Manager of Awesomeness, stepped up and took one, I mean, baked one for the team! The towering ooey gooey yumminess was still warm and fluffy by the time she brought into the office! And of course all my inhibitions about monkey bread went out the window because you NEVER EVER turn down free monkey bread! Okay, so maybe that’s why I gained 10 pounds…

Oh but enough about me and my monkey bread complex. It’s time for you to get your oven on!

You Will Need:

  • 2 cans Immaculate Baking Co.™ refrigerated buttermilk biscuits
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter or margarine, melted

Feel free to add some raisins or walnuts to put a personal touch to your monkey bread!

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

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Cheesy Sausage Balls

I live in Minnesota, so I suffer from this constant fear that summer is going to be over before I’ve gotten the most tan out of it. There are a few “milestones”, if you will, that signals the inevitability of getting closer and closer to the end. Things like celebrating summer solstice or watching the 4th of July fireworks, I find it exciting to begin with, and then it peters out bittersweetly, because I know things can only go down from here. And then you start seeing back to school sales begin. That’s when you know. Your time is up.

Cheesy Sausage Balls

But enough with all this doom and gloom. The thing about constantly drowning in an ocean of baked treats and dough and baking mixes is that you can never stay depressed about anything for too long. You bake up your own silver linings! And we’ve got the perfect after school snack idea that will turn your kiddos’ frown upside down!

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Rosemary Lemon Scones

If you follow us on Instagram, then you know that we had a sudden craving for scones this past Sunday. So we thought we’d share our latest creation using our NEW Pancake & Waffle Mix!

Rosemary Lemon Scones2

This is my very first try at making scones with our new pancake and waffle mix! If you know me, I never really follow the recipe where it involves ingredients that I really like :) So I was extra generous with the rosemary and the lemon zest/peel. Feel free to do the same! It doesn’t really get more summer-y then getting your lemon on!

Here’s to a yummy new goodie to go on your Sunday brunch menu!

 

You Will Need:

Scones

  • 2 1/2 cups Immaculate Baking Co. ™ Pancake & Waffle mix
  • 1/3 cup granulated sugar
  • 2 tablespoons cold butter
  • 1 egg, beaten
  • 1 container (6 oz) of your favorite lemon flavored yogurt (We love LOVE Liberte!)
  • 1/4 cup heavy whipping cream
  • 1 tablespoon grated lemon peel
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon heavy whipping cream
  • 1 tablespoon granulated sugar

Lemon Drizzle

  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice

Here’s How to Get Your Mix On!

  1. Heat oven to 400°F. Generously spray cookie sheet with cooking spray.
  2. In large bowl, mix Immaculate Pancake & Waffle mix and 1/3 cup granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix egg, yogurt and 1/4 cup whipping cream. Stir into crumb mixture just until combined. Stir in lemon peel and rosemary.
  3. Place dough on cookie sheet; using greased hands, pat dough into 8-inch round. Brush dough with 1 tablespoon whipping cream; sprinkle with 1 tablespoon granulated sugar. Cut into 8 wedges with sharp knife dipped in additional pancake & waffle mix, but do not separate into wedges.
  4. Bake 15 to 20 minutes or until light golden brown. Carefully cut into wedges and immediately remove from cookie sheet to cooling rack. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and lemon juice. Drizzle over scones. Serve warm.

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Zucchini Chocolate Cake

I will be the first to confess, I’m not quite sure how anyone could possibly think that adding veggies to a chocolate cake would be a good idea, but I’m glad that whoever first came up with this went with it, because man, is it delicious!

Zuchinni Chocolate Cake

I don’t really consider myself to be baker per se, more like someone who really likes to eat, and getting a job where I’m require to bake on a regular basis kinda works to my benefit. I’ve learned that not only does adding the zucchini not distort the chocolate-ness of the cake, it really gives it a nice texture. And if you’re completely adverse to zucchinis, feel free to trade it in for some carrots! And don’t forget you can always use any fruit toppings of your choice. We just figured raspberries look extra pretty and taste extra yummy with chocolate cake!

Zuchinni Chocolate Cake2

You Will Need: 

 

Cake

  • 1 box Immaculate Baking Co.™ Chocolate Cake Mix
  • 1 cup milk
  • 3/4 cup butter, melted
  • 1 cup finely shredded unpeeled zucchini (about 1 medium)
  • 4 eggs
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla

Glaze

  • 8 oz semisweet chocolate chips
  • 4 to 6 tablespoons milk
  • 1/4 teaspoon vanilla

Berry Topping

  • 1 cup fresh strawberries and raspberries

 Here’s How to Get Your Mix On!

  1. Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans.
  2. In large bowl, beat all Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pans.
  3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack; remove from pans. Cool completely, about 1 hour.
  4. In small microwavable bowl, heat chocolate chips uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until chocolate can be stirred smooth. In small bowl, microwave milk and vanilla uncovered on High 20 to 30 seconds or until hot. Stir into melted chocolate, a teaspoon at a time, until glaze consistency.
  5. Place 1 cake layer top side down on cake stand or plate. Spread with 3 to 4 tablespoons of the glaze. Top with second layer, top side up. Spread with remaining glaze, allowing some to drizzle down side. Top with berries.

12 servings

1 Serving: Calories 450 (Calories from Fat 190); Total Fat 21g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 95mg; Sodium 490mg; Potassium 390mg; Total Carbohydrate 57g (Dietary Fiber 4g); Protein 6g

% Daily Value: Vitamin A 10%; Vitamin C 8%; Calcium 6%; Iron 10%

Exchanges: 1 Starch, 3 Other Carbohydrate, 1/2 Very Lean Meat, 4 Fat

Carbohydrate Choices: 4

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