I figured it was about time that I graduated from baking mix and refrigerated dough baking to some hard core scratch baking where yeast and rising dough would be involved. I went recipe shopping on line and quickly came across one that caught my eye right away! What better recipe to start than one that uses A LOT of chocolate hazelnut spread! Whatever happens, at least it’ll taste good.
I want to make sure we get our pumpkin kick out before Thanksgiving is over! Yes, we’ve already done Pumpkin Chocolate Chip Bread before, so I thought we’d switch it up just a tad – by filling the bread batter with cream cheese! I’ll be the first to admit, I’m a sucker for anything that has cream cheese in it, on it! Now don’t try to deny you feel the same way!
I am true to my words.
I did tell you that I’m ready to go on a boozy streak.
I’m not a beer connoisseur, so it took me a while to decide on the beer to buy. I have been told that it’s always better to go for a darker ale or lager, since you really want the taste of the beer to really come through. I chose the Samuel Adams Octoberfest. I’m sure there are probably even darker ale options, but I was intrigued by their seasonal brew, and I have to say that the end result turned out really well.
Beer breads are surprisingly easy to make! At the core of it, you really only need 5 ingredients: flour, baking power, baking soda, salt, and beer. I wanted to add cheese to amp up the flavor. I have to say that while it didn’t really do much to the flavor, it did add more of texture to the crust, which made it that much yummier, if you ask me.
Beer breads are the perfect sides to a chili or gumbo, which are perfect game day main course options. So now you can drink your beer, and eat it, too 🙂
You Will Need:
- 2 – 1/2 cups Immaculate Baking Co. ™ Organic All-Purpose Flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 12 oz beer (choose darker ale or lager)
- 1 cup shredded cheddar cheese
Here’s How to Get Bakin’:
- Preheat oven to 375℉.
- Grease and flour 9” loaf pan
- Mix all dry ingredients, stir in beer and cheese until well-blended. Spread evenly in pan.
- Bake 50-55 minutes. Cool 5 minutes and remove from pan.
lf you’ve been following our Immaculate Baking blog, then you know that yours truly started out as someone who’s never even opened the oven in the apartment she’s lived in, let alone bake anything, until she got on to this brand. It was a manageable transition, starting from learning how to pop open a can of cinnamon rolls, and the break-and-bake cookies are always fail-proof. And then I graduated to adding ingredients to our refrigerated dough to make fancier recipes. And now. Now we’ve got flour in our goodies portfolio, now’s when things start to get interesting.
Who would’ve thought a non-baker like me would one day be making loaves of breads from scratch? If there’s any lesson to all this, it’s we should never underestimate our own abilities, our potential are all astounding, especially where it involves food!
In celebration of the Fall season, I thought there’s nothing more befitting than a couple loaves of Pumpkin Chocolate Chip Bread. You could make a glaze to go over it, but I like my pumpkin bread just the way it is – crunchy with the toasted walnuts and gooey with the melted chocolate, that’s plenty made-from-scratch yumminess for me!
You Will Need:
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup canned pumpkin (not pumpkin pie mix)
- 2 cups Immaculate Baking Co.™ Organic All-Purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- ½ cup miniature semisweet chocolate chips
- ¼ cup chopped walnuts
Here’s How to Start Bakin’:
- Heat oven to 350°F. Grease bottom only of 9×5-inch loaf pan with shortening or cooking spray.
- In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and nutmeg. Stir in chocolate chips and walnuts. Spread in pan.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- In small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Let glaze set up before slicing, about 30 minutes.
Wait, what?? You can make a Chocolate Chunk Banana Nut Bread with cookie dough and just 3 other ingredients!!??
I’m telling ya, we’ve got all sorts of tricks up our sleeves 🙂
The idea came to me as I was working on one of our cookie cupcake recipes. I thought to myself, if we can make cupcakes with our cookie dough, why not banana bread? It really was an experiment, but hey, aren’t recipes? I’m just glad that it turned out so incredibly yummylicious. Okay, I know that I say that for pretty much all of our recipes, but I must say, I am the most proud of imagining and then actually making banana bread with cookie dough 🙂
One thing that I’ve learned since starting my baking education is that cinnamon and apples are great for all seasons! I shared this Easy Apple Cinnamon Pull-Apart Bread recipe with the Facebook community way back in the summer, and everyone just LOVED it! Figured it would be even more perfect for right now!
You Will Need:
- 1 can Immaculate Baking Cinnamon Chip Scones OR Buttermilk Biscuits
- 4 tsps granulated sugar
- 1 tsp ground cinnamon
- 4 tsps crushed pecans
- 1 small apple, cored and thinly sliced
- 1/2 cup crushed pecans
- 2 T. brown sugar, packed
- 2 T. orange juice
- 1 T. butter
- 2 T. low-fat cream cheese, softened
- 2-4 tsps orange juice
- 1/2 tsp vanilla extract
- 1 tsp powdered sugar
Here’s How to Get the Dough Rolling:
- Heat oven to 350F. Cooking spray a 8×4″ loaf pan.
- Mix sugar, cinnamon and 4 tsps pecans in small bowl. Cut scones/biscuits in half, and coat each half with sugar mixture. Alternately arrange the scone/biscuit halves and apple slices in loaf pan. Keep pressing dough forward to fit in pan. Sprinkle remaining sugar mixture and 1/2 cup pecans over top of loaf in pan.
- SAUCE: In sauce pan over medium heat, mix together brown sugar, OJ and butter to a boil. Remove from heat and pour over loaf in pan. Bake for 25 min. or until center is cooked through.
- ICING: In small bowl, whisk together icing ingredients until smooth and creamy. Drizzle over the bread while it’s still warm.