I’ve previously shared a cake mix cookie recipe using our Chocolate Cake Mix, so naturally, it’s only fair to do another cake mix cookie recipe using our yellow cake mix. And I gotta say, I actually enjoyed this one a lot more, and it has absolutely nothing to do with the fact that I am a butterscotch chip junkie. Okay. So it might have a little to do with this.
February is more than half way done, and yet the temperature shows no sign of “springing” back up (see what we did there?), but have instead taken a nose dive, plunging us back into the arctic cold, at least for those of who have the great pleasure of residing in the Midwest and on the East Coast…
But fear not, because the best way to stay warm in times like these is to turn on your oven! And The Queen is rising to the occasion (and again, see what we did there?) with a few immaculatey easy scratch baking recipes that will make everyone’s tummies warm and happy!
I have an obsession for lemon yogurt.
So when one of my friends started texting me about her plans to make a lemon yogurt poppy seed pound cake, I decided that I wanted one, too.
I didn’t want to worry about hunting down poppy seeds (which I’m sure isn’t that hard if I made an effort), so instead, I decided to add a pinch of rosemary. I mean the whole point of making this, was to give me a legit excuse to buy my favorite lemon yogurt on the company’s dime :)
It was brought to my attention that apparently “dump cakes” are on trend these days.
I had no idea what a dump cake was but I intended to find out. And as it turned out, it’s as easy as cake-making can possibly get! I thought I’d start with a beginner-level 3-ingredient recipe, which as it turns out, was unbelievably easy! There are no measuring cups or mixing bowls involved, which means drastically reducing the number of dishes to overfill your sink or dishwasher! No muss, no fuss is what dump cakes are all about!
On a bacon baking spree, we are! Mostly because I wanted bacon and got them weeks ago, but then totally slacked off with my baking, and now, with the best use by date fast approaching, had to pull out all the stops!
I had quite a few ingredients on hand, but in all honesty, the variety was pretty limiting. Pie crust, crescent rolls, flour, pancake mix, which are all options for a base ingredient, but I wouldn’t really be able to use them together for a same dish. And then I had bacon, a couple slabs of chocolate, and peanut butter.
And my baking light bulb lit up: How about a Bacon Chocolate PB Cookie? Because bacon makes everything better.
It’s one of those nights. It’s late. And I have bacon on my mind. Well, I have bacon in my fridge, oh yes, and cheese that I just got over the weekend. And beer. So the wheels start turning. What could I possibly make with these three magical ingredients?
Cheesy Bacon Beer Bread, of course!
I have made cheesy beer breads with Immaculate Baking flour in the past, so consider this its tastier long-lost brother. Beer breads are great as a side bread on Soup Night, and with the rate this winter is shaking out to be, I’ve a feeling there may be plenty of Soup Nights up ahead.
If you recall, I was on a crazy boozy treat kick a couple months ago. But if there’s ever a good time to go all out with boozy treats, I’d think Christmas leading up to the New Year would probably be it. I think it’s only right to celebrate the season with some chocolate and some alcohol, so I’m raising both hands to some Bourbon Cupcakes!