Cream Cheese-Filled Pumpkin Bread

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!

cream pumpkin bread

Making the bread batter and assembling it is not the hardest thing, even though the ingredient list is long. What ends up being the trickiest part is the baking itself. I know that even after my set bake time was up, the cream cheese filling still didn’t look like it was completely set. I knew just from looking at it that if I were to do the toothpick test right then and there, it would not pass. So of course I had to leave it in the oven for a few more minutes longer. Now I’ve been told that when you can’t entirely depend on the toothpick test, the next best thing would just be to watch your bread – as long as it doesn’t burn, or brown too much, you’d be fine. Now it’s your turn to give it a try!

You Will Need:
Bread
1 cup Immaculate Baking Co. ™ organic all-purpose flour
1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar

Let’s Get Bakin’!
Preheat oven to 350F. Spray one 9×5-inch loaf pan with cooking spray.
In a large bowl, combine all the bread ingredients
Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly and pushing it into corners and side; set aside.
In another large bowl, combine all cream cheese filling ingredients.
Evenly pour cream cheese filling mixture over the bread, smoothing the top lightly and pushing it into corners and sides.
Top the cream cheese filling with remaining pumpkin batter, smoothing the top very lightly.
Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.


German Chocolate Cake with Coconut Pecan Frosting

Yes, we’re jumping the gun a little bit, posting this perfect-for-Christmas German Chocolate Cake recipe with a coconut pecan frosting that is to die for well before Thanksgiving. But on second thought, German Chocolate Cake is pretty much yummylicious the whole year round. So there. You’re welcome.

German Chocolate Cake

You Will Need:
Cake
1 box Immaculate Baking Co. ™ chocolate cake mix
Ingredients as called for on the cake mix box
Frosting
1 cup evaporated milk
1 cup brown sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 1/3 cups flaked coconut

Here’s How to Get Your Mix On:

  1. Bake two 9” chocolate cake rounds as directed on cake mix box.
  2. In a large saucepan, combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.
  3. Assemble the layered cakes and frosting.

Glazed Candied Ginger Sweet Potato Scones

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!

Pinterest_Sweet Potato Scones

 

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!

You will Need:
Scones
2 cups Immaculate Baking Co.™ organic all-purpose flour
3 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 cup butter, melted
1/3 cup heavy whipping cream
1 cup sweet potatoes, drained, mashed (from 20-oz can)
1/4 cup chopped crystallized ginger
1/4 cup toasted chopped pecans
Glaze
2 tablespoons butter
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk FB_Sweet Potato Scones

Let’s Get Bakin’!

  1. Heat oven to 425°F. In large bowl, mix flour, brown sugar, baking powder and salt. Stir in butter, whipping cream, sweet potatoes, ginger and pecans until soft dough forms.
  2. On ungreased cookie sheet, roll or press dough into 8-inch round. Cut into 8 wedges with sharp knife, but do not separate wedges.
  3. Bake 18 to 20 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Cool 20 minutes.
  4. In 1-quart saucepan, heat 2 tablespoons butter over medium heat, stirring constantly, just until light brown. Stir in powdered sugar, vanilla and milk, 1 teaspoon at a time, until smooth and spreadable (mixture will thicken as it cools). Drizzle over scones.

Rustic Turkey Pot Pie

Is it weird to say that one of the things I most look forward to for Thanksgiving is the leftovers?

Leftovers are pretty much a guarantee when it comes to Thanksgiving. Nay, it’s a prerequisite,  the ultimate symbol of overwhelming abundance for which we’re giving thanks, proof of the host’s generosity and hospitality from sparing no appetizers and desserts in their efforts to make their guests’ tummies happy (and pop a few belt buckles while they’re at it). But let’s all admit it, as much as we love leftovers, there’s only so much turkey sandwiches we can eat within the course of a week.

Pinterest_Rustic Turkey Pie

 

And so The Queen has come to your rescue! Or at least Adriana, our baker master extraordinaire has, with her Rustic Turkey Pot Pie recipe! Now, instead of yet another turkey sandwich, you have another delicious way of putting your leftover turkey to good use (and their rightful resting place: your belly)! Enjoy!

You Will Need:
1 Immaculate Baking Co.™ refrigerated ready-to-bake pie crust, softened as directed on box
1/4 cup butter
1/3 cup chopped onion
1/3 cup Immaculate Baking Co.™ organic all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup low-sodium chicken broth
1/2 cup milk
2 1/2 cups diced cooked turkey breast
1 box (7 oz)  vegetable blend with broccoli, thawed
Topping
2 tablespoons butter, melted
1/2 cup herb-seasoned stuffing cubes
2 tablespoons shredded Parmesan cheese

Here’s How to Get the Dough Rolling:

  1. Heat oven to 400°F. Make pie crust as directed on box for Filled Pie in 9-inch pie plate.
  2. In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened, 3 to 4 minutes. Stir in turkey and thawed vegetables. Remove from heat. Spoon into crust-lined pie plate. Fold crust over edge to form border, pleating crust as necessary. Cover pie with foil to prevent excessive browning; remove foil last 15 minutes of bake time.
  3. In small bowl, mix melted butter and stuffing mix; spoon over filling. Sprinkle with Parmesan cheese.
  4. Bake 30 to 35 minutes or until crust is golden brown. Let stand 20 minutes before serving.

Pear Upside Down Cake

So when does Fall end and we officially transition to winter exactly? Whatever that arbitrary divide is, I have a feeling that we’re getting dangerously close, and the recent temperature drop has not helped one bit.

If you ask me, I’m just going to say that as far as I’m concerned, it’s Fall until we get to December. And as it is still Fall, I wanted to share a recipe that uses probably the most underrated, yet equally, if not more delicious Fall fruits: Pears!

Pear Upside Down Cake

 

Our Pear Upside-Down Cake will help you regain your faith in baking with pears! At least it did for me. I have to admit, I’m seriously not a fan of baked warm soft fruits, but this recipe totally rocked my world! Try it for yourself today!

You Will Need:
3/4 cup butter
3/4 cup organic dark brown sugar
2 tablespoons fresh lemon juice
3 medium red pears, cored, thinly sliced
1 box Immaculate Baking Co.™ yellow cake scratch baking mix
Milk, butter and eggs called for on cake mix box

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F. Grease 13×9-inch pan with butter.
  2. In 1-quart saucepan, melt 3/4 cup butter over medium-high heat. Stir in brown sugar and lemon juice until dissolved and mixture looks like dark caramel. Mixture will be syrupy. Pour carefully into pan. Cool 5 minutes. Place pear slices on top of caramel, in decorative pattern overlapping slightly.
  3. Make cake batter as directed on box. Pour into pan. Bake 43 to 46 minutes or until toothpick inserted on center (not all the way down, since there is caramel), comes out clean. Cool 5 minutes. Carefully turn over onto serving platter. Serve warm or cool. Enjoy!

12 servings


Sweet and Spicy Crunch Brownies

We’ve been on a spree to share a bunch of Thanksgiving omnom recipes! I have to admit, I took a little pause with this one. There’s no pumpkin or apples or acorns or anything in this that would make this recipe very “fall-ish”. But then it hit me, hello~~ this is a brownie recipe, and brownies are good every day of the year.

Oh you know I’m right.

FB_Sweet+Spicy Crunch Brownies

 

You Will Need:
1 box Immaculate Baking Co.™ brownie scratch baking mix
1/2 cup butter, melted
2 eggs
1 1/4 cups dark chocolate baking chips
1 1/4 cups marshmallow creme
2 tablespoons half-and-half
1/8 teaspoon ground red pepper (cayenne)
3/4 cup coarsely crushed small pretzel twists (about 25 pretzels)
3/4 cup salted almonds, chopped

Here’s How to Get the Mix On!

  1. Heat oven to 350°F (for shiny metal pan) or 325°F (for dark or nonstick pan). Grease or spray bottom of 9- or 8-inch pan with cooking spray.
  2. In medium bowl, stir brownie mix, melted butter and eggs until blended (batter will be thick). Spread evenly in pan.
  3. Bake 31 to 34 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes.
  4. Meanwhile in 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in pretzels and almonds.
  5. Carefully spread over brownies. Cool completely, about 30 minutes. Cut into 4 rows by 4 rows.

Servings: 16 brownies


Caramel Apple Pecan Pie

We reposted our Immaculate Apple Pie recipe on Facebook the other day, and I’m guessing our Immaculate Bakers are already so pro that apple pies are just too “meh” for you. So we thought we’d fancy it up just a tad with this Caramel Apple Pecan Pie!

FB_Apple Pie Drizzle

You Will Need:
Pie
1 box Immaculate Baking Co.™ refrigerated ready-to-bake pie crusts, soften as directed on box
3/4 cup packed brown sugar
3 tablespoons Immaculate Baking Co.™ organic all-purpose flour
1 teaspoon apple pie spice
6 cups thinly sliced peeled Fireside or Braeburn apples (6 medium)
1/2 cup plus 1 tablespoon heavy whipping cream
1 teaspoon vanilla
Topping
2 tablespoons toasted chopped pecans
1/2 cup caramel topping FB_Apple Pie Drizzle 2

Let’s Get the Dough Rolling:

  1. Heat oven to 400°F. Make pie crust as directed on box for Two-Crust pie using 9-inch pie plate.
  2. In large bowl, mix brown sugar, flour and apple pie spice; gently stir in apples. In small bowl, mix 1/2 cup of the whipping cream (reserve remaining 1 tablespoon) and the vanilla. Pour over apple mixture; gently stir until well mixed. Spoon into crust-lined pie plate.
  3. Top with second crust; seal edges and flute. Cut several slits in top. Brush remaining 1 tablespoon whipping cream over crust. Cover edge of crust with foil to prevent excessive browning; remove foil during last 15 minutes of baking.
  4. Bake 35 to 40 minutes or until brown and juice just begins to bubble through slits in crust. Cool completely, about 1 hour.
  5. In small bowl, stir Topping ingredients. Drizzle over pie.

8 servings


Streusel-Topped Apple Cider Cupcakes

We’re in the final countdown to Thanksgiving! This may be exciting for some, but possibly panicking most… but everything’s all going to work out. So just take a chill pill.

Thanksgiving may be one of our most traditional family gatherings of the year, but more and more people are now putting their own personal twist on the untouchable traditions. For one, there’s more and more “Friendsgiving” happening, and we think our Streusel-topped Apple Cider Cupcakes might be a perfect dessert recipe to bring to one of your Friendsgiving dinner!

Pinterest_Apple Cider Cupcake

 

You Will Need:
Muffins
1 box Immaculate Baking Co.™ yellow cake scratch baking mix
1/2 teaspoon apple pie spice
1/2 cup milk
1/4 cup apple cider or juice
3/4 cup butter, softened
4 eggs
1 1/2 cups coarsely chopped peeled Fireside or Braeburn apple (1 large)
Topping
1/4 cup packed brown sugar
2 tablespoons Immaculate Baking Co.™ organic all-purpose flour
2 tablespoons butter
1/4 teaspoon apple pie spice
1/2 cup chopped roasted salted almonds
Glaze
3/4 cup powdered sugar
1 to 2 tablespoons apple cider or juice

Here’s How to Get Your Mix On:

  1. Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups.
  2. In large bowl, beat all muffin ingredients except apple with electric mixer on low speed 30 seconds, then 2 minutes on high speed, scraping bowl occasionally. Stir in apple. Divide batter evenly among muffin cups.
  3. In small bowl, mix Topping ingredients until well blended. Sprinkle evenly over muffins.
  4. Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack.
  5. Meanwhile, in small bowl, stir Glaze ingredients until smooth and spreadable. Drizzle evenly over muffins.

Servings: 30 cupcakes


Chocolate Pecan Tartlets

Eeeeks we’re less than 3 weeks out before Thanksgiving’s here! I know that there’s a million things that needs to get done in between now and when Turkey Day arrives, but there’s no need to panic! Breathe, just breathe, it’ll all work out, it always does!

For those of you who are off the hook to host Thanksgiving this year, you’re probably still racking your brain for an easy wow recipe that you can bring to the table. And this is where we come in: Chocolate Pecan Tartlets.

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You can’t have Thanksgiving without pies, and it doesn’t get any cuter with mini pie tartlets! With just 30 minute prep time, this is one of those stress-free easy wow desserts that you’ve been on the hunt for! Do a test run this weekend to put it to the test!

Oh and if you need some help with our pie crust, check out these tips here.

You Will Need:
Crust
1 Immaculate Baking Co.™ refrigerated ready-to-bake pie crust, softened as directed on box
Filling
2/3 cup chopped pecans
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla
1 egg
Drizzle
1/4 cup dark chocolate baking chips
1/2 teaspoon vegetable oil
Chocolate Pecan Tartlets
Let’s Get the Dough Rollin’:

  1. Heat oven to 375°F. Unroll pie crust on lightly floured work surface; roll into 12-inch round. Using 2 1/4-inch round cutter, cut 24 rounds, rerolling dough as necessary. Gently press rounds floured side down into 24 ungreased nonstick miniature muffin cups.
  2. Sprinkle 1/3 cup of the pecans evenly into pie crust-lined muffin cups. In small bowl, beat brown sugar, butter, vanilla and egg with whisk just until smooth (do not overbeat). Spoon teaspoonful filling over pecans in each tartlet. Sprinkle with remaining 1/3 cup pecans.
  3. Bake 12 to 15 minutes or until filling is set and crust is light golden brown. Cool 1 minute; remove from pans. Cool completely, about 30 minutes.
  4. In small microwavable bowl, microwave Drizzle ingredients uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle onto tartlets.

Servings: 24 tartlets 


As Easy As Pie!

We’re officially in pie-making season! We know that your top preference would be to make your pie crust from scratch, but we all know that with all the things you’re juggling with, all the other things that you need to get done, sometimes the more time-consuming preferences might need to take a backseat. Sigh. If we only we all had 28 hours a day.

As Easy As Pie

While we can’t pull out an extra 4 hours for you from thin air, we can offer you what we like to call clean convenience when it comes to baking for your family, and by that we mean the Immaculate Baking refrigerated Pie Crust! Hey, if nothing else, it’ll give you back at least 30 minutes of your day :)

Now we know that our pie crust can be a bit tricky to work with. It’s fragile, it crumbles easily, it’s just like a pie crust made from scratch, and we all know that anything that’s made from scratch needs to be handled with care. So let us show you the best way to unroll some Immaculate love this baking season! It’s as easy as pie!

Step 1: Let Immaculate Baking pie crust stand in room temperature for about 8-10 minutes. Slice open a 2 gallon Ziplock bag to create one long rectangular strip of plastic.DSC06299

Step 2: Gently unroll the pie crust on one half of the Ziplock bag. Use the back of a knife to help unroll the dough while pressing unrolled dough down to cover any breaks.DSC06303

Step 3: As it get the very end of the unrolled dough, cover the dough with the other half of the Ziplock bag, flatten the dough with your hands or rolling pin. Refrigerate to store for use later.DSC06308And voila! Your pie crust is ready! Isn’t is as easy as pie?

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