Remember how I started this whole bake-from-scratch-with-yeast challenge? Well, my primary goal was to be able to bake some Hot Cross Buns in celebration of Easter. And don’t ask me why people eat Hot Cross Buns for Easter, because I honestly don’t know. Here’s what I do know: Baking from scratch with yeast is soooo time consuming! But that’s why people say baking is all about patience, because the more time you give the dough to rise, the fluffier and yummier the buns end up being!
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!
I have an obsession for lemon yogurt.
So when one of my friends started texting me about her plans to make a lemon yogurt poppy seed pound cake, I decided that I wanted one, too.
I didn’t want to worry about hunting down poppy seeds (which I’m sure isn’t that hard if I made an effort), so instead, I decided to add a pinch of rosemary. I mean the whole point of making this, was to give me a legit excuse to buy my favorite lemon yogurt on the company’s dime 🙂
It’s one of those nights. It’s late. And I have bacon on my mind. Well, I have bacon in my fridge, oh yes, and cheese that I just got over the weekend. And beer. So the wheels start turning. What could I possibly make with these three magical ingredients?
Cheesy Bacon Beer Bread, of course!
I have made cheesy beer breads with Immaculate Baking flour in the past, so consider this its tastier long-lost brother. Beer breads are great as a side bread on Soup Night, and with the rate this winter is shaking out to be, I’ve a feeling there may be plenty of Soup Nights up ahead.
I love, LOVE corn! Anything that’s got corn in it, is delicious by association. So I was clearly ecstatic to come across this corn pudding recipe! I switched in our Immaculate Baking organic all-purpose flour, and because I couldn’t find fresh corn cobs at the Target I was shopping at, I went with frozen corn instead, and it worked just as well!
I made this for the Friendsgiving I was invited to this Thanksgiving, but hey, the feasting holiday season is still on, and I’ll bet this would taste just as delicious at the Christmas dinner table this year!
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!
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!