Key Lime Cheesecake Bars

It’s National Cheesecake Day!

Feast your eyes (and your tummies, of course) on these Key Lime Cheesecake Bars made with our crescent rolls!

Key Lime Cheesecake Bars

You Will Need:

  • 1 can (8 oz) Immaculate Baking Co.™ refrigerated crescent rolls
  • 4 oz (half 8-oz package) cream cheese, softened
  • 1/2 teaspoon grated lime peel
  • 1/2 cup lime juice
  • 1 egg yolk
  • About 1 cup whipped cream topping (from aerosol can), if desired
  • Additional grated lime peel, if desired

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to extend over 2 sides of pan; spray foil lightly with cooking spray.
  2. Unroll dough; separate into 2 short rectangles. Place 1 rectangle in bottom of pan; press to cover bottom, pressing seams to seal. Press seams to seal on other short rectangle of dough. Cut into 4 (2-inch-wide) strips. Press strips around edges of pan, pinching seams to seal between bottom dough and side dough. Use fork to gently pierce dough all over. Bake 5 minutes; remove from oven.
  3. Meanwhile, in large bowl, beat cream cheese and 1/2 teaspoon lime peel with whisk until well combined. Beat in, lime juice and egg yolk with whisk until smooth.
  4. Pour into partially baked crust in pan. Bake 18 to 20 minutes longer or until crust is light golden brown and bars begin to pull away from sides of pan. Cool to room temperature, about 45 minutes. Cover pan with foil; refrigerate 3 hours.
  5. To cut bars, lift foil to remove bars from pan; place on cutting board. Cut into 3 rows by 3 rows. Top each with whipped cream topping and lime peel.

 

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Blueberry Pancakes

Gone are the days where we had to make pancakes with Immaculate Baking cookie dough. (Hey you can still totally do it if you want cookies for breakfast. I mean who wouldn’t? ) We thought we’d make everybody’s life easier, so we just introduced a brand new line of scratch baking mixes, which includes our new pancake and waffle mix!

I’ve come to realize that some of the best things in life are the ones that are simple, real and made from the heart. So while yes, we do get a little bit crazy and fancy with food ideas and recipes here from time to time, there are still moments where it’s just nice to get back to the basics and not complicate a good thing. And pancake is one that comes to mind.

Blueberry Pancakes1

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Raspberry Brownie Ice Cream Dessert

In anticipation for the upcoming National Ice Cream Day this Sunday, we thought we’d share one of our favorite recipes for our fabulous all natural brownie scratch baking mix: Raspberry Brownie Ice Cream Dessert! I mean, you’ve gotta have some ice cream with your brownies!

DRY-BrownieMix

 

And it’s exactly as easy as it sounds – you bake up our delicious brownies and you layer on your favorite ice cream along with fruit toppings of your choice! Oh boy, you can’t find a tastier and easier summer treat than this!Raspberry Brownie Ice Cream

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Coconut Macaroon Cheesecake Bites

Confession: I hoarded some of our coconut macaroons and almost forgot about them! As I stared at my stash of goodies, my mind starts to wander (and my tummy starts to growl). I know that I say this about pretty much all of our goodies, but it’s the absolute truth: yes, our cookies and cinnamon rolls taste pretty fab all on their own, but there’s always recipe ideas that will really take our goodies to the next level! And so my latest kitchen experimentation is this: Coconut Macaroon Cheesecake Bites!

Coconut Macaroon Cheesecake Bites

Another confession: I may have left the cheesecake bites in the oven a wee bit too long in the first go. I forget that bite size goodies really help shorten the bake time. So I think sticking with the suggested bake time of 7-11 min. as directed on the package should be more than enough time to cook the dough and the cheesecake mixture. But if nothing else, just remember that baking is supposed to be fun, and as long as you don’t burn the treats, you can’t really go wrong with a combination like coconut macaroons + cheesecake!

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Mini Crescent Dogs

It’s been a while since we last did a super easy food idea where you only needed 5 or less ingredients. I figured today feels like a good day to go back to the basics, and what could possibly be an easier recipe than mini crescent dogs?

mini crescent dogs

It’s so easy that we shouldn’t even call it a recipe. All you need is crescent rolls, min hot dogs and cheese. And in 3 steps, a fun, bite-sized, crowd-pleasing snack is served!

And yes, okay, there’s some cheese spillage here… but that’s part of the fun! So consider yourselves warned, cheese explosion is to be expected!

You Will Need:

  • 1 can Immaculate Baking Co.™ refrigerated crescent rolls
  • 24 mini hot dogs
  • 24 thin slices of your choice of cheese if desired (we used pepper jack)

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Unroll the dough; separate into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles.
  2. Wrap each mini hot dog in a slice of cheese and place on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet.
  3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

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Gluten Free Strawberry Lime Cookies

It’s National Sugar Cookie Day! And whadaya know, we have the perfect new goodie to celebrate with!

DRY-SugarCookie

Our new Gluten Free Sugar Cookie Mix makes yummy goodies all on their own, but we’re always looking for new ideas to make even yummier treats! So here’s one more delicious reason why you should keep your oven on even in summer: Gluten Free Strawberry Lime Cookies!

Strawberry Lime Cookies

 

You Will Need:

  • 3/4 cup diced fresh strawberries
  • 1/4 cup gluten-free all-purpose rice flour blend
  • 1 box Immaculate Baking Co.™ Gluten Free sugar cookie mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon gluten-free vanilla

Lime Drizzle

  • 3/4 cup powdered sugar
  • 1/2 to 1 teaspoon grated lime peel
  • 3 to 4 teaspoons milk

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F. In small bowl, place diced strawberries and 2 tablespoons of the flour blend. Gently mix until strawberries are coated. In large bowl, stir cookie mix, softened butter, egg, water, vanilla and remaining 2 tablespoons flour blend until dough forms.
  2. Gently fold strawberries into cookie mix. On ungreased cookie sheet, drop by tablespoonfuls 2 inches apart.
  3. Bake 11 to 13 minutes or until cookies are light golden brown. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. In small bowl, mix powdered sugar and lime peel. Stir in milk, 1 teaspoon at a time, until thin enough to drizzle. Lightly drizzle over cookies.

Nutrition Information

Servings: 36 cookies
1 Cookie: Calories 80 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 85mg; Potassium 10mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 0g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 1 Other Carbohydrate, 1/2 Fat
Carbohydrate Choices: 1

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Gluten Free Chocolate Chip Cookie Ice Cream Cups

If you haven’t heard, Immaculate Baking recently launched a whole new line of new scratch baking mixes, which included 3 gluten free cookie mixes! We’ve got a whole bunch yummy recipes for our new goodies that we want to share with you! And since one of the must-eats in summer is ice cream, we thought we’d kick off our new recipe series with these adorable Gluten Free Chocolate Chip Cookie Ice Cream Cups!

GF Chocolate Chips Ice Cream Cups

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