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!
We are counting down to Christmas! We know you’re probably all set for Christmas Eve dinner and cookies for Santa, but we thought you might need some ideas for Christmas morning breakfast!
We’ve done Waffle Iron Cinnamon Rolls in the past, but did you know you could make waffle iron biscuits, too? And boy, are they deeeeeelicious!
Somebody arbitrarily deemed cookies to be the designated treats for Christmas. Well, I beg to differ! Because today’s National Brownie Day, and we’re gonna have us some brownies, and not just any brownies, but these uber adorbs Strawberry Santa Hat Brownies!
I’ve a feeling that if you left these out for Santa this year, you might end up with better presents. Just sayin’.
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!
Ever since Immaculate Baking came out with our Organic All-Purpose Flour, my friend has been telling me that I need to check out this pumpkin roll recipe from LIBBY’S®. This friend of mine is one of the best cook/baker that I know, she taught everything I didn’t know about baking and more. So I knew to listen. And OMG she was right. Yet again.
Scratch baking can seem a little daunting at times, and sometimes the seemingly-never-ending ingredient list is enough to make you call it quits. But the truth is, baking is a science, and anything that’s scientific, where there are steps to follow, and a list to check off, and things that can be measured out, well, these are things that can be learned, memorized and perfected. Given enough time.
I’ll admit that my very first pumpkin roll did not turn out as successfully as I would hope, but that was because I didn’t follow the instructions to the t (which is another baking challenge for self-proclaimed-creative-types like myself: we don’t like to take orders and consider our blatant acts of rebellion “free-spirited” and ” creative improvisation”. Do. NOT. Attempt. When. Baking. Follow the recipe. They were created for a reason.)
So I promised myself I’d give it another go. Because once you screw up the courage to try, and try, and try again, at some point you cannot fail. And let’s be honest, even if you did fail, what’s the worst that can happen? You’re left with a mildly under-cooked pumpkin sponge cakes with a cream cheese filling. Still highly edible. Still very delicious. Just ask my friends 🙂
You Will Need:
3/4 cup Immaculate Baking Co. ™ Organic All-Purpose flour
1/4 cup powdered sugar (to sprinkle on towel)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 cup walnuts
1 pkg. (8 oz.) cream cheese
1 cup powdered sugar
6 tablespoons butter or margarine
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Let’s Get Bakin’!
- Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
- Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
- Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
- Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
If you’ve already baked up and completely cleaned out full pans of our fudgy yummy chocolatey brownies, then you know just how thick our brownie batter gets (also why they’re so fudgy good!). It makes swirling for marble brownies super difficult. That is why what we’ve been able to do with these Pumpkin Brownies is that much more incredible!
A little fun tip for you: Did you know you can freeze brownies for up to 6 months? Wrap them up individually, and they’re all ready to get packed into lunch boxes!
You Will Need:
4 oz cream cheese (from 8-oz package), softened
1/2 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons organic dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 box Immaculate Baking Co.™ brownie scratch baking mix
Butter and eggs called for on brownie mix box
Here’s How to Get Your Mix On:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 9-inch square pan with shortening or cooking spray. In small bowl, beat Filling ingredients with electric mixer on low speed until smooth. Set aside.
- Make brownie batter as directed on box. Spread three-fourths of batter in pan. Pour filling evenly over brownie batter, making swirl design (brownie mix is thick). Drop remaining brownie batter by tablespoonfuls over filling. Cut through batter several times with knife for marbled design.
- Bake 55 to 60 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.
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!
You Will Need:
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:
- Heat oven to 350°F.
- 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.
- 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.
- 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!