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.
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!
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.
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!
Is it just me, or does December just scream, CHOCOLATE!
Okay, it might just be me, but the fact that you’re reading on means that you kinda feel the same! And as the Immaculate Baking Queen’s proxy, it is my duty to make sure that you and your family enjoy your fair share of immaculate chocolatey yumminess this holiday season!
By now, you must know how The Queen of Immaculate Baking rolls – we like yummy foods, we love getting creative in the kitchen, and we’r all about putting our own little twists on classics. Baking makes us (and our tummies) happy because we have so much fun throwing on ingredients and creating sheer yumminess in a way that best express us.
And here’s one of our favorite simplest classics for you to have all kinds of crazy making fun with: Chocolate Crescent Rolls!
Eeeeks we’re less than 3 weeks out before Thanksgiving’s here! I know that there’s a million things that needs to get done in between now and when Turkey Day arrives, but there’s no need to panic! Breathe, just breathe, it’ll all work out, it always does!
For those of you who are off the hook to host Thanksgiving this year, you’re probably still racking your brain for an easy wow recipe that you can bring to the table. And this is where we come in: Chocolate Pecan Tartlets.
You can’t have Thanksgiving without pies, and it doesn’t get any cuter with mini pie tartlets! With just 30 minute prep time, this is one of those stress-free easy wow desserts that you’ve been on the hunt for! Do a test run this weekend to put it to the test!
Oh and if you need some help with our pie crust, check out these tips here.
You Will Need:
1 Immaculate Baking Co.™ refrigerated ready-to-bake pie crust, softened as directed on box
2/3 cup chopped pecans
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla
1/4 cup dark chocolate baking chips
1/2 teaspoon vegetable oil
Let’s Get the Dough Rollin’:
- Heat oven to 375°F. Unroll pie crust on lightly floured work surface; roll into 12-inch round. Using 2 1/4-inch round cutter, cut 24 rounds, rerolling dough as necessary. Gently press rounds floured side down into 24 ungreased nonstick miniature muffin cups.
- Sprinkle 1/3 cup of the pecans evenly into pie crust-lined muffin cups. In small bowl, beat brown sugar, butter, vanilla and egg with whisk just until smooth (do not overbeat). Spoon teaspoonful filling over pecans in each tartlet. Sprinkle with remaining 1/3 cup pecans.
- Bake 12 to 15 minutes or until filling is set and crust is light golden brown. Cool 1 minute; remove from pans. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave Drizzle ingredients uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle onto tartlets.
Servings: 24 tartlets