Spiderweb Cupcakes

If you’re keeping track, then you know that there’s a ton of stuff going on in October – it’s officially Fall, when people has finally mended their broken hearts over the end of summer, when they’re (hopefully) no longer in denial, and can at long last embrace things like Pumpkin Pies and Apple Orchard field trips. It’s also when Oktoberfest is kicking into high gear and drinking beer throughout the entire month is considered festively acceptable. It’s also dubbed Non-GMO Month. And National Cheese Month. And last but not least, we cannot forget the fact that it’s also the SPOOKTACULAR month for Halloween!

And so in anticipation for that awesome day when people get to be whoever they want (we hope that you know you can still do that every single day, right?), and also in anticipation to the upcoming National Chocolate Cupcake Day on 10/18 (yes, this is a real day. Why wouldn’t there be a day dedicated to stuffing your face with Chocolate Cupcakes?), we present to you our Spiderweb Cupcakes!

Spiderweb Cupcakes

You Will Need:
Cupcakes
1 box Immaculate Baking Co.™ chocolate cake scratch baking mix
Milk, butter and eggs called for on cake mix box
Yogurt Frosting & Chocolate Swirl
1 package (8 oz) cream cheese, softened
1 cup plain Greek yogurt
2 tablespoons honey
Red and yellow natural vegetable concentrated colors, as desired
1 cup semisweet chocolate chips or pieces
1 teaspoon shortening

Here’s How to Get Your Mix On:

  1. Heat oven to 350°F.
  2. Place paper baking cup in each of 30 regular-size muffin cups. Make cake as directed on box for 30 cupcakes. Cool completely, about 30 minutes.
  3. In small bowl, beat cream cheese, yogurt and honey with electric mixer on medium speed until smooth. Stir in red and yellow colors to make orange. Frost cupcakes.
  4. In small microwavable bowl, microwave chocolate and shortening uncovered on High about 1 minute or until mixture can be stirred smooth. Carefully place in resealable food-storage plastic bag (careful–mixture is hot). Cut small corner off bag. Squeeze chocolate out of bag into circles, one inside of each other on each cupcake. To make spiderweb design on top of each cupcake, drag tip of toothpick toward center and from center back to edge of cupcake. Enjoy!

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.

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!

Continue reading

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.

Patriotic Cookie Star

I’ve always thought that Memorial Day weekends and 4th of July are two summer holidays that just creep up on you! You’ve barely gotten over how you survived the long, cold winter, and BOOM!! 4th of July is upon you and you have planned for nothing.

I may be stuck in town once again because of my poor vacation-planning skills, but what I can do is start planning for my patriotic creations in the kitchen! I had initially wanted to do some sort of cookie pizza shaped like a flag, but then I thought, I could probably get a bit more creative (and patriotic) than that, and voila:

Patriotic Cookie Star

You Will Need:

  • 1 pack Immaculate Baking Co.™ refrigerated cookie dough of your choice (I used Chocolate Chunk Cookie Dough)
  • 1 cup Liberte® Strawberry Greek Yogurt
  • 2 oz cream cheese
  • 2/3 lb strawberries, sliced
  • Handful of blueberries

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350⁰F. Grease cookie sheet. Soften the cookie dough and free form it in to the shape of a star on cookie sheet
  2. Bake as directed on the package for 10-12 minutes. Cool completely.cookie starNote that the star will expand (like all cookie dough) a bit, and don’t worry about the cracks, because you’ll cover it all up with your yogurt cream cheese frosting!
  3. In large bowl, mix yogurt and cream cheese with electric mixer. Feel free to add vanilla extract and a pinch of sugar to amp up the flavor.
  4. Spread the yogurt cream cheese mixture over the cookie. Arrange the fruits in any way you like! cookie star1

 

Gluten Free Cookie Pops!

Summer time means very different things to different people. For kids, it’s the best time ever! No school to have to wake up early to and no homework to agonize over, oh it doesn’t get any better than this for the kiddos! But, summer’s when the headaches start and the stress level creeps up for moms and dads! What to do with the kids now that they’re in the house ALL. THE. TIME??

Cookie pops to the rescue!

Cookie Pops1

Continue reading

Choco-Nana Crescent Panini

I totally made up the name Choco-Nana. It just sounds so fun to say 🙂

I’ve been a bit obsessed with reinventing how to prepare and bake up our goodies ever since one of our genius baker blogger friend, Marissa, came up with the Cinnamon Roll Waffle idea! Which got me thinking about a panini press. Now what would be a fun, easy panini recipe that we might be able to hack?

And pressssto (pun very much intended)! The Choco-Nana Crescent Panini is the perfect recipe for our first foray into the world of paninis!

Choco-Nana Crescent Panini

 

Lynsey, our Director of Totes Awesomeness, volunteered her panini press and her kitchen to demonstrate just how easy breezy it is to serve up these yummy treats, which would also be great for after school snacks! She even added a little flare of her own by sprinkling on some shredded coconut in the paninis!

That’s your cue to whip out your panini press and put your own personal twist on the Choco-Nana Crescent Panini!

Continue reading