Vanilla Cookie Lemon Bar

Memorial Day is right around the corner. I dunno about you, but that’s my cue that summer isn’t far behind! I’m ready to get the grill out, dust off my flip flops and get may daily dosage of long overdue vitamin Ds from being outside in the sun.

Speaking of all the summer things that make me happy, you can’t forget about lemons. They’re almost synonymous with summer. Tangy and refreshing, oh boy, that’s how I imagine summer to taste like! Figure out how to work in some Immaculate cookies, and you’ve got a summer perfection called Vanilla Cookie Lemon Bar!

Vanilla Cookie Lemon Bars


You Will Need:

  • 1 pack Immaculate Baking Co.®‎ refrigerated Vanilla Sugar cookie dough
  • 2 large eggs
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons grated lemon peel (2 medium)
  • 1/3 cup fresh lemon juice (2 medium)
  • 1 to 2 tablespoons powdered sugar

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Spray 8×8-inch pan with cooking spray. Press cookie into bottom of pan to form crust.
  2. In large bowl, beat sugar and eggs until smooth. Stir in lemon peel and lemon juice. Fold in flour.
  3. Pour mixture over cookie dough crust. Bake 17 to 20 minutes or until golden brown. Cool completely. Sprinkle with powdered sugar.

If you’re looking for a fun, and Immaculately illustrated recipe card (because why wouldn’t you??), here it is:

Vanilla Cookie Lemon Bars Illustrated

Apple Streusel Cheesecake Bar

I’m not sure what the weather has been like for the rest of the country, but it’s still a little chilly over where we are, chilly enough that we can still enjoy an Apple Streusel Cheesecake Bar. Oh who are we kidding. We’d happily gobble up an Apple Streusel Cheesecake Bar anytime of the year. You had me at apple. And streusel. And cheesecake. Gobble.

Apple Streusel Cheesecake Bar


Continue reading

Mini Lemon Pound Cake

A little celebration is in order! For me having survived my first week back to work from my 2 week long vacation overseas, and for coming back to a city that’s no longer curtained underneath a thick blanket of hazardous white stuff! And to finally being able to see grass! Grass! We can now finally say that Spring has arrived! And so to celebrate, I thought it would be appropriate to reintroduce yummy fruitiness back into our recipes. And we’ll start things off with some mini lemon pound cakes!

Mini Lemon Pound CakeI really was just looking for other fun baked treats that I’d be able to whip up with some cookie dough, and came across a pound cake recipe. Knowing that I can just about make all sorts of things with cookie dough and eggs, I thought I’d give it a try. And with only 5 ingredients, I came up with a super easy shortcut for a bite-size yumminess that everyone can enjoy! Feel free to adjust the lemon ingredients if you’re looking for a zestier pound cake!

You Will Need:

  • 1 pack Immaculate Baking Co.® Vanilla Sugar refrigerated cookie dough
  • 2 eggs
  • 2 teaspoons grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 1/4 cup powdered sugar

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Spray 24-mini muffin pan with cooking spray. Let cookie dough soften in room temperature.
  2. In large bowl, break cookie dough into small pieces, and with electric mixer, mix in the eggs, then lemon peel and juice. Divide batter evenly among muffin cups.
  3. Bake 10 to 14 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Sprinkle cakes with powdered sugar before serving.


Bacon Pecan Cookie Waffles!

So… it’s Pecan Day AND International Waffle Day today!

Don’t mistaken National Pecan Day (4/14/14) with Pecan Day (3/25/14). Apparently there’s a difference between the two like International Waffle Day (3/25/14) is different from National Waffle Day (8/24/14). It’s all very confusing, but really all we care about getting some waffles! So the Immaculate solution to make everyone happy is… make some Pecan Waffles!

And then I threw in some bacon just cuz.

Bacon Pecan Cookie Waffles


So this is what you do: You get 1 pack of our Immaculate Baking Co. ® refrigerated Vanilla Sugar Cookie Dough. Let it soften a little in room temperature before you add in 2 eggs and mix it with an electric mixer. I added a couple tablespoons of milk just to make sure the consistency is a little bit closer to a typical waffle batter. Then I added chopped up pecans and cooked bacon bits. Your waffle maker should be already preheated by now, and now we can let the waffle making begin! Of course, you can’t have waffles without drizzling on (or in my case, smothering it…) some maple syrup!

Chunky Apple Cinnamon Cupcake

They say an apple a day, keeps the doctor away. So anything with apples in ’em must be good for ya.

At least that’s what I tell myself when I baked up these Chunky Apple Cinnamon Cupcakes!

Chunky Apple Cinnamon Cake

I chose not to do a frosting.

Oh fine. I’ll admit it – I botched up my buttercream frosting, so I figured I could do without it. But please feel free to whip up your own icing or frosting. In all honesty, I thought the cupcakes were sweet enough already. Truth be told, I’m not a fan of how sometimes a frosting can be so suffocatingly sweet that you don’t actually taste whatever it’s smothering underneath it. Yes, I’ll admit it – there have been times, more often than I would like, when I treat whatever’s underneath the frosting as the carrier for, well, the frosting. So clearly, I’ve been rehabilitated, or at least with this one recipe. Either way, consider this yet another yummylicious ways to keep the doctors away!

Continue reading

Lemon Meringue Cookie Cups

I don’t know about you, but I think I’ve pretty much exhausted all remedies to help make this dreadfully long and endless winter more bearable… I’ve tried to embrace it, went out cross country skiing and worked up a sweat as I flailed and stumbled and managed to not fall on my face more than once. I’ve tried the curl-up-indoors route, but cabin fever soon took over… alas, now at my wit’s end, I’m going to have to resort back to baking, not just to keep warm, but also to keep sane by baking up summer flavors just to remind myself that there is something to live for at the end of this seemingly endless tunnel that is winter… and so I present – Lemon Meringue Cookie Cups!

lemon cups_blog


Continue reading

“I Love You” Cookie Pancakes

Best way to start a day strong is to begin with the most important meal of the day – a good hearty breakfast. So the same logic should apply on Valentine’s Day, right?

In case you’re fresh out of ideas on how to get your Valentine’s Day off to a fabulous start, we’ve got you covered! We think these heart-shaped cookie pancakes with beautiful fresh berry arrangement will do just the trick! Here’s to a Happy Valentine’s Day!

cookie pancakes_instagram

Continue reading