I’ve previously shared a cake mix cookie recipe using our Chocolate Cake Mix, so naturally, it’s only fair to do another cake mix cookie recipe using our yellow cake mix. And I gotta say, I actually enjoyed this one a lot more, and it has absolutely nothing to do with the fact that I am a butterscotch chip junkie. Okay. So it might have a little to do with this.
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.
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:
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
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’!
- 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.
- 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.
- 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.
- 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.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
lf you’ve been following our Immaculate Baking blog, then you know that yours truly started out as someone who’s never even opened the oven in the apartment she’s lived in, let alone bake anything, until she got on to this brand. It was a manageable transition, starting from learning how to pop open a can of cinnamon rolls, and the break-and-bake cookies are always fail-proof. And then I graduated to adding ingredients to our refrigerated dough to make fancier recipes. And now. Now we’ve got flour in our goodies portfolio, now’s when things start to get interesting.
Who would’ve thought a non-baker like me would one day be making loaves of breads from scratch? If there’s any lesson to all this, it’s we should never underestimate our own abilities, our potential are all astounding, especially where it involves food!
In celebration of the Fall season, I thought there’s nothing more befitting than a couple loaves of Pumpkin Chocolate Chip Bread. You could make a glaze to go over it, but I like my pumpkin bread just the way it is – crunchy with the toasted walnuts and gooey with the melted chocolate, that’s plenty made-from-scratch yumminess for me!
You Will Need:
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup canned pumpkin (not pumpkin pie mix)
- 2 cups Immaculate Baking Co.™ Organic All-Purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- ½ cup miniature semisweet chocolate chips
- ¼ cup chopped walnuts
Here’s How to Start Bakin’:
- Heat oven to 350°F. Grease bottom only of 9×5-inch loaf pan with shortening or cooking spray.
- In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and nutmeg. Stir in chocolate chips and walnuts. Spread in pan.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- In small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Let glaze set up before slicing, about 30 minutes.
I can’t believe that I’ve been blogging about baked goodies for this long, and not once had I posted about Monkey Bread! Okay, in my defense, I don’t own a fluted pan or whatever that thing that you bake the biscuits in is called, AND more importantly, having already gained at least 10 pounds since I’ve started on this desk, any sort of Monkey Bread would just END ME.
Fortunately, Alicia, our Manager of Awesomeness, stepped up and took one, I mean, baked one for the team! The towering ooey gooey yumminess was still warm and fluffy by the time she brought into the office! And of course all my inhibitions about monkey bread went out the window because you NEVER EVER turn down free monkey bread! Okay, so maybe that’s why I gained 10 pounds…
Oh but enough about me and my monkey bread complex. It’s time for you to get your oven on!
You Will Need:
- 2 cans Immaculate Baking Co.™ refrigerated buttermilk biscuits
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 cup firmly packed brown sugar
- 3/4 cup butter or margarine, melted
Feel free to add some raisins or walnuts to put a personal touch to your monkey bread!
Here’s How to Get the Dough Rolling:
- Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
- Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
- In small bowl, mix brown sugar and butter; pour over biscuit pieces.
- Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Summer time means very different things to different people. For kids, it’s the best time ever! No school to have to wake up early to and no homework to agonize over, oh it doesn’t get any better than this for the kiddos! But, summer’s when the headaches start and the stress level creeps up for moms and dads! What to do with the kids now that they’re in the house ALL. THE. TIME??
Cookie pops to the rescue!
Summer has arrived! And I get why people don’t want to bake as much, but com’on, that’s why you have air conditioners in the house! People still need their baked treats! And being able to bake up your own goodies, adding your personal touch, is still as rewarding as ever! So just crank up the AC, and fire up that oven!
Alicia, our Manager of Awesomeness, has recently started a gluten free diet, and so I thought who better than her to help us test out a few gluten free dessert recipes with a little summer flare! And by summer flare, I’m talking about coconut flakes!
We’ve done different variations of cookie bars before, but this particular Gluten Free Choco Layered Bars is a wee bit different because we’ve never really used coconuts or condense milk in our recipes before. But hey, we’re all about trying new things and coming up with more inspirations!
The best part for me about baking with our cookie dough is that you’re already starting out with some uber yumminess, and then you’re topping it with more yumminess (coconut flakes and chocolate chips?), so trust me when I say that our recipes are all pretty fool-proof! So let’s get creative!
Ooh and side bar: If you’re as much of a coconut fan as I am, then you’ve got to try our New Everything But the Kitchen Sink Cookie Dough!
You Will Need:
- 1 pack Immaculate Baking Co.™ Gluten Free refrigerated chocolate chunk cookie dough
- 1/2 can (7 oz) sweetened condensed milk (not evaporated)
- 1 bag (12 oz) white vanilla baking chips (2 cups)
- 1 cup flaked coconut
- 1 cup chopped walnuts
Here’s How to Get the Dough Rolling:
- Heat oven to 350°F. Spoon cookie dough in greased or sprayed 8×8 or 9×9-inch pan; press evenly in bottom of pan.
- Bake 15 minutes. Drizzle condensed milk evenly over partially baked crust. Sprinkle with remaining ingredients.
- Bake 25 to 30 minutes longer or until golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows.
Wait, what?? You can make a Chocolate Chunk Banana Nut Bread with cookie dough and just 3 other ingredients!!??
I’m telling ya, we’ve got all sorts of tricks up our sleeves 🙂
The idea came to me as I was working on one of our cookie cupcake recipes. I thought to myself, if we can make cupcakes with our cookie dough, why not banana bread? It really was an experiment, but hey, aren’t recipes? I’m just glad that it turned out so incredibly yummylicious. Okay, I know that I say that for pretty much all of our recipes, but I must say, I am the most proud of imagining and then actually making banana bread with cookie dough 🙂