Okay, I realize that we’re done with Thanksgiving, and therefore done with anything and everything that has do with pumpkins. But what if you have leftover pumpkin puree? What to do then? Well, with a little help from Immaculate Baking all natural chocolate scratch baking mix, you can make a fresh batch of Chocolate Pumpkin Cake Mix Cookies just in time for your holiday cookie exchange!
Okay, disclaimer, I wasn’t exact with my ingredient measurements because I had maybe half a can (from 15 oz can) of pumpkin puree left, and about half a box of cake mix left. I want to say I used roughly about 1 cup of chocolate cake mix (~8 oz), so roughly 1:1 ratio to the pumpkin puree I had left.
I added some ground cinnamon and nutmeg, as well as some chai latte instant mix that I had on hand, just to be fancy. Our cake mix is so chocolatey that it’ll taste perfectly delicious without these added spices, but hey, it never hurts to get a wee bit fancy!
It seems to be right around this time of the year when the cookie exchange frenzy begins.
When you think about it, yes, it is a fun idea and a great way to bring friends and even the whole neighborhood together over yummy treats, but at the same, it just seems to be putting a lot of extra pressure on yourself. I mean, you’ve already been tasked to shop for a whole bunch of people (who, more often than not, are folks you rarely ever see throughout the year, thus making gift-shopping extra challenging and your headache extra severe), to pick out a tree, set up the tree and decorate it, and to have to schedule fun activities to keep the kiddos entertained in between now and when school starts back up again. Like I said, extra pressure on an already full plate.
So yes, I get that there’s that taciturn rule that holiday cookie exchanges are times when you’re expected to put your scratch baking prowess to the test. But honestly, with all that you’ve already got going on, how ’bout you let us help you out just a little bit this year? We promise you’ll still be able to put your very own mark on these Immaculate Holiday cookies!
We recently moved into a new workspace. Since there’s really just me and two other colleagues who run the Immaculate show, we thought the good old fashioned cubicle setup just didn’t seem to be the best way to work together. So we decided to mix things up a bit. Called dibs on a corner conference room on the floor, redecoration is in order to get some of our folk art installed, and we’ll have a cool new office space for our small but mighty team. No silos, no dividers, just a lot of face time and insider jokes with each other. Everything was on track and we moved in two days ago. All seemed well, until Facilities came by and dropped off our floor-to-ceiling tack board.
5 minutes after our new “package” arrived, we began to notice a toxic stench not unlike burnt plastic slowly permeating our new office. We quickly discover the culprit to be our new tack board. So day 2 in our new office and we quickly had to abandon ship and flee to safer grounds where we could take deep inhales without gagging.
Now if only we had been able to negotiate that oven to be installed in our new office. Then we could’ve baked up these creamy salted caramel chocolate cookie tarts and attempted a little “aroma transfusion”. But I guess there’s also the chance that itt might have made the stench even worse.
It’s beginning to look a lot like Christmas!
I returned from my 10-day vacation in Europe and of course, I would be welcomed back with our very first major snow fall of the season. It’s not that I don’t like snow, totally agree that you need some of those icy flaky white stuff to complete the winter wonderland look. It’s the driving in the snow that really gets to me. Okay, so maybe I shouldn’t be complaining since I live about 3 miles from work, and compared to my teammate who just survived a 2.5 hours commute this morning, I have it easy.
So off to happier, festive thoughts! Christmas is right around the corner, and we’ve got some fun ideas to make this holiday a wee bit more Immaculate! Starting out with our Gluten Free Melty Snowman Cookies! Now if Santa made a list of cookies that he hoped to eat on Christmas Eve, these will for sure be at the very top!
You Will Need:
- 1 package Immaculate Baking Co.® refrigerated Gluten Free Fudge Brownie Cookie Dough
- 2 rolls any flavor gluten-free chewy fruit snack (from 5-oz box)
- 3/4 cup gluten-free marshmallow creme
- 24 gluten-free miniature or regular semisweet chocolate chips
- 12 gluten-free orange candy sprinkles
How to Get the Dough Rolling:
- Heat oven to 350°F. Bake cookies as directed on package; cool completely. Cut 12 hats and 12 brims out of chewy fruit snack. If desired, cut out 12 scarves with fringe. Cover hats, brims and scarves with plastic wrap; set aside.
- Spread scant 1 tablespoon marshmallow creme onto each cookie (it will become smooth and spread slightly on its own). Place hat and brim on top of marshmallow creme toward top of cookie. Place two chips upside-down for eyes and one orange candy for nose. Place scarf toward bottom of cookie on marshmallow creme. Let cookies stand until set but marshmallow creme will not become completely hardened.
- Store in single layer in tightly covered container at room temperature up to 2 days.
The kiddos would love making these super cute and super easy treats!
Expert Tip: If you want, a vanilla powdered sugar frosting can be substituted for the marshmallow creme.
1 cookie: Calories nc (Calories from Fat nc); Total Fat nc (Saturated Fat nc, Trans Fat nc, Polyunsaturated Fat nc, Monounsaturated Fat nc, Omega 3 nc); Cholesterol nc; Sodium nc; Potassium nc; Total Carbohydrate nc (Dietary Fiber nc, Soluble Fiber nc, Insoluble Fiber nc, Sugars nc); Protein nc
% Daily Value: Total Fat nc (Saturated Fat nc); Cholesterol nc; Sodium nc; Potassium nc; Total Carbohydrate nc (Dietary Fiber nc); Vitamin A nc (Beta Carotene nc); Vitamin C nc; Calcium nc; Iron nc; Vitamin D nc; Vitamin E nc; Thiamin nc; Riboflavin nc; Niacin nc; Vitamin B6 nc; Folic Acid nc; Vitamin B12 nc; Pantothenic Acid nc; Phosphorus nc; Magnesium nc; Zinc nc; Selenium nc; Copper nc; Manganese nc
Fall is a pretty exciting time for us here at work, because our cafe downstairs always make this special Pumpkin Spice Cookies that are only available for two months starting in October. It’s become somewhat of a Fall tradition for many of us to get it while it’s still around, and there’s always a crazy rush right when November’s coming to an end. Lucky for us Immaculate Bakers, our test kitchens came up with this easy recipe that would make even yummier pumpkin spice cookies with REAL browned butter frosting, so we would never have to be at the mercy of limited availability!
You Will Need:
• 1 package Immaculate Baking Co. ® Vanilla Sugar Cookies
• 1/2 cup (from 15-oz can) canned pumpkin (not pumpkin pie mix)
• 3/4 teaspoon ground cinnamon
Browned Butter Frosting
• 1 3/4 cups powdered sugar
• 1 teaspoon vanilla
• 2 to 3 tablespoons milk
• 3 tablespoons butter*
• Additional ground cinnamon, if desired
Here’s How to Get the Dough Rolling:
- Heat oven to 350°F. Grease cookie sheets. Let cookie dough stand at room temperature 10 minutes. Break up cookie dough in large bowl; add pumpkin and cinnamon. Beat with electric mixer on medium speed until blended and smooth; do not overbeat. Drop dough by heaping measuring tablespoonfuls about 2 inches apart onto cookie sheet.
- Bake 8 to 12 minutes or until set and no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, place powdered sugar, vanilla and 2 tablespoons milk. In 1-quart saucepan, heat butter over medium heat, stirring constantly, just until golden brown. Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining milk to make frosting creamy and spreadable. Frost cookies; sprinkle lightly with cinnamon. Store in tightly covered container.
2 dozen cookies
1 Cookie: Calories 190 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4.5g, Trans Fat 0g, Polyunsaturated Fat 0g, Monounsaturated Fat 2g, Omega 3 0g); Cholesterol 30mg; Sodium 135mg; Potassium 45mg; Total Carbohydrate 29g (Dietary Fiber 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 21g); Protein 2g
% Daily Value: Total Fat 11% (Saturated Fat 22%); Cholesterol 11%; Sodium 6%; Potassium 1%; Total Carbohydrate 10% (Dietary Fiber 0%); Vitamin A 15% (Beta Carotene 20%); Vitamin C 0%; Calcium 0%; Iron 4%; Vitamin D 0%; Vitamin E 0%; Thiamin 6%; Riboflavin 4%; Niacin 2%; Vitamin B6 0%; Folic Acid 4%; Vitamin B12 0%; Pantothenic Acid 0%; Phosphorus 2%; Magnesium 0%; Zinc 0%; Selenium 6%; Copper 0%; Manganese 6%
Exchanges: 1/2 Starch, 1 1/2 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choices: 2
MyPyramid: 1 oz-eq Grains, 2 tsp Fats & Oils
Expert Tip: Do not use margarine or vegetable oil spreads in the frosting; it will burn.
We love it when people tell us how delicious our Chocolate Chunk Cookies are. I have to say that’s the best part of the job, knowing that it’s not just you who can’t stop munching on these goodies, that it’s not because your almost non-existent will power wanes even more in face of sweet treats , that apparently it’s a pretty universal consensus that these cookies are out of this world! Well, here’s a recipe that will make our Chocolate Chunk cookies even more yummy-licious!
Okay, I’m seeing some rolled eyes and looks of incredulous disbelief. Oh ye of little faith. I think this photo alone says it all.
Back by popular demand, we thought we’d remind readers of Our Valentine Basket Idea!
Right before Mother’s Day last year, an Immaculate Baking fan told me about the “baked” basket she planned to deliver to her new-mom sister. I’ve been playing with this great idea for Valentine’s Day, so I hit the kitchen, armed with Vanilla Sugar and Gluten Free Fudge Brownie Cookie Dough. I also brought along some popsicle sticks, frosting, and lots of decorating sugar toppings.
I put some of the Vanilla Sugar cookies on popsicle sticks, some of the Gluten Free Jumbo cookies in mini-muffin tins, and then I baked a bunch the regular old way. Once the oven was preheated, I tossed everything in.
Once everything was baked and cooled, I enlisted the troops (by bribing them with cookie-pops) to help decorate and arrange the basket. I know this is a trial run, but I’m making up some of these baskets for Valentine’s Day. Any great Valentine Baking ideas? Send them along!
Vanilla Sugar POP