Fall Citrus Beer Cupcakes

I have this fascination with boozy treats.

I think I’ll be doing an entire recipe series on boozy treats, transforming classic cocktail drinks into baked yumminess. I swear I don’t have a drinking problem, but boy, I have to say whoever started this whole boozy treat creation is a visionary! And there’s probably no better time to do something like that than right now, during football season. So I thought I’d start us off with something a little bit milder and definitely a must-have drink during this time of the year – beer.

Citrus Beer Cupcakes

Now you can have your cake, and your beer, AND eat it! How glorious is that!

You Will Need:
Beer Cupcakes
1 box Immaculate Baking Co. ™ Yellow Cake Mix
All the ingredients indicated on the box
1/2 tsp orange or lime zest
1 cup Blue Moon or Corona beer, plus more for brushing on tops
Orange/lime wedges and sanding sugar for garnish

Citrus Cream Cheese Frosting
12 oz cream cheese, cold
6 tablespoons butter, at room temperature
1 tablespoon freshly squeezed orange/lime juice
1 teaspoon orange/lime zest
4 cups powdered sugar

Here’s How to Get Your Mix On:

  1. Preheat oven to 350⁰F and line 24 muffin tins with cupcake liners.
  2. In a medium-sized bowl, whisk together baking mix, ingredients (eggs, butter, milk), and beer
  3. Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
  4. When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.
  5. Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
  6. Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
  7. Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.

FaBOOlous Ghost Brownies!

October is flying by! And Halloween will be upon us in a week! Craaaaazy!

I must say, Halloween is probably the one and only fake holiday that encourages people to get as creative as possible in coming up with as many unappetizing party treat ideas as  they can. Search for “Halloween Recipe Ideas” and you’ll come across plenty of images that are just bursting with grotesqueness. It’s almost like an Opposite Day thing, where the more you gag, the cooler the idea is.

Well, for the faint of hearts out there who have already devoted too much energy and time on deciding, making, and then back-pedaling, redesigning, finally choosing the right costumes, we get that you’d much rather be given quick, easy Halloween recipe hacks, so these faBOOlous ghost brownies are for you.

FB_FaBoolous Ghost Brownies

You Will Need:

  • 1 box Immaculate Baking Co.™ brownie scratch baking mix
  • Butter and eggs called for on brownie mix box
  • 1 tablespoon powdered sugar

Here’s How to Get Your Mix On:

  1. Heat oven to 350°F. Line 11×7-inch pan with foil, leaving some hanging over sides. Make brownies as directed on box for 11×7-inch pan. Cool completely, then lift brownies out of pan by foil edges.
  2. Cut with 3-inch ghost-shaped cookie cutter, sprayed with cooking spray if necessary. Sprinkle brownies with powdered sugar. Enjoy!

Omnom Pumpkin Rolls!

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.

Pumpkin Rolls

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:
CAKE
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
FILLING
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’!
FOR CAKE:

  1. 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.
  2. 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.
  3. 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.

FOR FILLING:

  1. 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.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Pumpkin Cookies with Brown Buttered Frosting!

I was recruited last minute to go and cheer for a a couple of my friends at their 10-miler race last weekend. I had been on cheerleading duty the year before with one of the girl’s who’s running this year. She was thoughtful enough to have baked up treats for the runner last year, and obviously wouldn’t be able to do that again this year since she’ll be in the race herself. I thought I’d carry the torch on, but it was already in the middle of the night when I decided that I’d bake something sweet. The only ingredients I had on hand was flour, sugar, brown sugar, butter and some pumpkin puree from another recipe I just made earlier in the day. The obvious answer that would marry all those ingredients together perfectly was… Pumpkin Cookies!

Pumpkin Cookies

 

This is a pretty special treat even for myself. We actually get these at work, but only during the month of October every year. So to be able to crack the code on Pumpkin Cookies, and to now have the power to make them myself, and gobble them up whenever and however many to my heart’s content, well, that’s pretty awesome 🙂

We actually have another Pumpkin Spice Cookie version that uses our refrigerated cookie dough, but if you’re a die-hard scratch baker, and is just as mesmerized by the idea of making something completely from scratch, well, this would be just the recipe you’re looking for!

You Will Need:
Cookies
2/3 cup granulated sugar
2/3 cup packed brown sugar
¾ cup butter or margarine, softened
1 teaspoon vanilla
½ cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 ¼ cups Immaculate Baking Co.™ Organic All-Purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
Browned Butter Frosting
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)

Here’s How to Start Bakin’:

  1. Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
  2. On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  3. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
  4. In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
  5. Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

S’mores Fudgy Brownies

It’s Friday. Let’s Splurge! Dunno about you, but fudgy S’more Brownies sounds perfect on a crisp Fall day!

Smores Fudgy Brownies

You Will Need:
Brownies
1 box Immaculate Baking Co.™ brownie scratch baking mix
Butter and eggs called for on brownie mix box
Topping
1 cup miniature marshmallows
1 bar (1.55 oz) milk chocolate candy, separated into sections
4 graham cracker squares, broken into small pieces
Smores Fudgy Brownies 2
Here’s How to Get Your Mix On:

  1. Heat oven to 350°F. Make and bake brownies as directed on box for 8-inch square pan.
  2. Remove from oven; set oven control to broil.
  3. Immediately sprinkle marshmallows over warm brownies. Broil with top 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully; marshmallows will brown quickly.) Let stand 5 minutes; sprinkle with candy and graham cracker pieces. Cool 30 minutes. Cut into 4 rows by 4 rows using sharp knife sprayed with cooking spray.

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!

Creamy Pound Cake with Ginger Orange Sauce

It’s official – we can’t put it off and be in denial any longer, we are officially in Autumn. I say this because we’re starting to get snow in the forecast… If we don’t snap out of it and start enjoying Fall while we still can, it’ll be winter before we know it!

With that in mind, we decided to get our Baker Extraordinaire Adriana to help us capture the fall flavors using our new scratch baking mixes! There’s no better way to fully enjoy a season then through food, and we must say that she did an absolutely fantastic job, just look at this glorious Creamy Pound Cake with Ginger Orange Sauce!

Creamy Pound Cake with Ginger Orange Sauce

I’m hoping that the photos themselves would be able to sell you on just how yummylicious this fall treat is. I know that I tend to refer to all of our goodies as yummylicious, but you know what I say all the time, when in doubt, bake up one of our recipes and find out just how yummylicious it really is!

You Will Need:
Cake
1 box Immaculate Baking Co.™ yellow cake scratch baking mix
3/4 cup milk
1 package (8 oz) cream cheese, softened
1/4 cup butter, melted
4 eggs
Powdered sugar, if desired
Ginger Orange Sauce
3 tablespoons agave syrup
1 tablespoon butter
3/4 to 1 teaspoon fresh gingerroot, peeled, finely chopped
2 to 3 peeled oranges in sections or pieces (about 2 1/2 cups)
Creamy Pound Cake with Ginger Orange Sauce 2
Here’s How to Get Your Mix On:

  1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. In medium bowl, beat cake mix, milk, cream cheese, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes on medium speed. Pour into pan.
  2. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
  3. Meanwhile, in 1-quart saucepan, heat agave syrup, 1 tablespoon butter and the gingerroot over medium heat about 1 minute or until butter is melted. Add orange segments; stir to coat with sauce. Pour into serving bowl.
  4. Place cake on serving plate; sprinkle with powdered sugar. Serve with sauce. Store cake loosely covered. Store sauce covered in refrigerator. FB_Creamy Pound Cake