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.
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!
This is true. We have a fascination for bacon. And when I say “we”, I really meant I.
I honestly can’t think of another tasty ingredient besides bacon that can be used in both savory and sweet baking. Oh okay, so you’ve named a few others, but you have to agree that bacon is probably the tastiest of them all! So you’ll understand that our (my) fascination with bacon is not without basis. And let’s face it, you’re totally benefiting from our (my) bacon fetish.
We were pleasantly surprised at how popular the Immaculately Yummy Cheeseburger Pie recipe is, and so we thought, huh, there must be something about cheeseburgers that just gets people’s appetites going. Now just imagine what would happen when we add bacon to it! Man, I’m getting hungry just thinking of it! Best part? This is an easy scratch recipe, so yes, while the ingredient list is a bit lengthy, the instructions are as simple as can be. And as always, we promise the end results will be worth the trouble!
You Will Need:
- 2 cups Immaculate Baking Co. ™ Organic All-Purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
- 2 cups whole milk
- 2 eggs, beaten
- 2 cup shredded Mild Cheddar cheese
- 1 pound ground beef, cooked
- 12 ounces thick cut bacon, cooked
Here’s How to Get Bakin’:
- Preheat oven to 350°F.
- In a large bowl, combine flour, baking powder, sugar and salt. Whisk to combine. Add butter, egg and milk. Whisk until combined. Add cheese, beef and bacon. Stir together until combined. Set aside.
- Spray 24 cup mini-muffin pans with cooking spray.
- Mix batter and add 1 heaping tablespoon scoop to each muffin cup. Each cup should be filled just over the top. Bake until golden brown, approximately 20-22 minutes.
- Allow to cool for 5 minutes, remove from muffin tin and serve with favorite burger toppings (ketchup, mustard, mayo, etc).
I am true to my words.
I did tell you that I’m ready to go on a boozy streak.
I’m not a beer connoisseur, so it took me a while to decide on the beer to buy. I have been told that it’s always better to go for a darker ale or lager, since you really want the taste of the beer to really come through. I chose the Samuel Adams Octoberfest. I’m sure there are probably even darker ale options, but I was intrigued by their seasonal brew, and I have to say that the end result turned out really well.
Beer breads are surprisingly easy to make! At the core of it, you really only need 5 ingredients: flour, baking power, baking soda, salt, and beer. I wanted to add cheese to amp up the flavor. I have to say that while it didn’t really do much to the flavor, it did add more of texture to the crust, which made it that much yummier, if you ask me.
Beer breads are the perfect sides to a chili or gumbo, which are perfect game day main course options. So now you can drink your beer, and eat it, too 🙂
You Will Need:
- 2 – 1/2 cups Immaculate Baking Co. ™ Organic All-Purpose Flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 12 oz beer (choose darker ale or lager)
- 1 cup shredded cheddar cheese
Here’s How to Get Bakin’:
- Preheat oven to 375℉.
- Grease and flour 9” loaf pan
- Mix all dry ingredients, stir in beer and cheese until well-blended. Spread evenly in pan.
- Bake 50-55 minutes. Cool 5 minutes and remove from pan.