I’ve always been curious about however whenever did it come to be that ham is the protein of choice at Easter. But if we’re going to have brunch AND we’re going to serve, I figured we should do it in a fun, easy and yummy way! And so I give you Loaded Potato Quiche! Just layering on all your favorite ingredients like ham, hashbrown, cheddar cheese and bacon. Oh my word, what is there not to love!!!
So. Obviously Immaculate Baking is all about natural, wholesome, non-GMO ingredients. And our fans constantly remind us of that especially when we share recipes that uses food coloring. I think it’s important to point out that there are natural food coloring, but I know, they can be ridiculously expensive. So what could The Queen possibly make in celebration of St. Patty’s Day that will stand out in a sea of recipes with neon green food coloring?
That’s when I found this awesome Lucky Spinach Quiche recipe!
I’m not sure how it all started, but apparently people think Easter, and they automatically think brunch, too. Now when I think about Easter brunch house parties, I instantly think egg bakes! And we’ve got a immaculately simple egg bake recipe filled with yummy goodness to share!
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!
Yes, I admit, ever since we launched our line of flour and scratch baking dessert and cookie mixes, I’ve been a little too eager to experiment with a ton of chocolatey, fruity, or just through and through deliciously sweet recipes. I figured it’s time to change gears for the savory, after all, we can’t serve dessert until the main course has been gobbled up!
Yes, we’ve heard this not once, and we’ll be the first to admit that there’s work to be done our our refrigerated scones. But for the time being, we’re thrilled to introduce this oh-my-gosh-this-is-heaven made-from-scratch scone recipe! Yes, it’s not as convenient as popping a can, separating dough on pan and baking it. But I promise you, these Glazed Candied Ginger Sweet Potato Scones will be well worth your time and efforts!
And you know what the best part about it is? We’re sharing this recipe right around Thanksgiving, and we all know that there’ll be plenty of sweet potato dishes at the dinner table, possibly leftover for the day, the week after! Well, here’s the perfect recipe that will give your leftover sweet potato mash a delicious makeover!
Yes, we actually do make refrigerated ready-to-bake scones. But I’ll let you in on a little secret: the ones made from scratch are so much more yummier!
Oh alright. You probably already know this. You have been searching for a delicious scone recipe that would be perfect for a beautiful and crisp autumn day. I’m so happy to tell you, you’ve come to the right place!
We get it. Our refrigerated dough doesn’t cut it. So for all you scone-connoisseurs out there, our Orange Cranberry Cream Scones will blow every single one of your super expectations completely out of the water! Think we’re exaggerating? Well, you just gotta bake it up and eat it for yourself!
Quick tip on making light and fluffy and heavenly tender scones: quickly mix and shape the dough, handling it as little as possible. Use only a sprinkle of flour on the work surface. So let’s get started!
You Will Need:
- 2 cups Immaculate Baking Co.™ organic all-purpose flour
- 3 tablespoons granulated sugar
- 3 teaspoons baking powder
- 2 teaspoons grated orange peel
- 1/2 teaspoon salt
- 1/2 cup chopped sweetened dried cranberries
- 1/2 cup white vanilla baking chips
- 1 1/3 cups heavy whipping cream
- 1 tablespoon turbinado sugar
Let’s Get Bakin’
- Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, mix flour, granulated sugar, baking powder, orange peel and salt until well blended. Stir in dried cranberries and baking chips. Add whipping cream all at once; stir just until dry ingredients are moistened.
- On surface lightly sprinkled with flour, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into 6-inch round; cut each into 6 wedges. Place 2 inches apart on cookie sheet.
- Bake 10 to 13 minutes or until light golden brown. Cool 5 minutes. Lightly sprinkle turbinado sugar evenly over warm scones. Serve warm.