Chocolate Rum Cake!

Did you know that apparently more birthdays are celebrated in August and September than any other months? Well, as a September baby, I’d say that that’s pretty accurate. If I’m going to bake my own birthday cake, oh man, it’s got to be our Chocolate Rum Cake!

Chocolate Rum Cake

Yes, this obviously isn’t a kid-friendly birthday cake, but I figured all you baker moms and dads deserve to treat yourself to something special at least one time a year right? I’m always so blown away by the lengths and efforts parents take on making their kid’s birthday parties the special-ist in all the land… we’re not going to go crazy with the birthday themes and the cake decorations here, but I think it’s not too much to ask to just add a little bit of what I like to call “mommy’s/daddy’s juice” to your chocolatey treat, it’ll be the perfect way to celebrate your birthday!

You Will Need:

Cake

  • 1 box Immaculate Baking Co.™ devil’s food or dark chocolate cake mix
  • Eggs, water and butter as indicated on the box
  • 1 cup whipping cream
  • 1 cup whole milk
  • 1/3 cup rum

Topping

  • 1 cup whipping cream
  • 2 tablespoons rum or 1 teaspoon rum extract
  • 1/2 teaspoon vanilla
  • 1 cup flaked coconut, toasted
  • 1/2 cup chopped pecans, toasted

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13×9-inch pan.
  2. In large bowl, beat cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
  4. In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.

Smashed Banana Cupcakes!

Alright, let’s be real, who doesn’t like cupcakes? I think I must’ve said this a million times, but there is just something inherently irresistible about miniaturizing and right-sizing desserts into well, a bite!

I have to confess that I have this really weird pet peeve when it comes to bananas: I prefer to enjoy a banana in its natural form. There’s something that just makes me gag a little whenever I think about warm and mushy bananas… BUT! These Smashed Banana Cupcakes have completely converted me! Our wonderful baker extraordinaire, Adriana, would need to get a restraining order to keep my paws off these yumminess!

Smashed Banana CupcakesAnd now I’m more than happy to share this wonderful recipe so you can enjoy as many banana cupcakes as you’d like!

You Will Need:

Cupcakes

  • 1 box Immaculate Baking Co.™ yellow cake mix
  • 1/4 cup milk
  • 3/4 cup butter, melted
  • 4 eggs
  • 1 cup mashed ripe bananas (2 medium)
  • 1/2 teaspoon vanilla

Cream Cheese-Yogurt Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1 container (6 oz) honey Greek yogurt
  • 1 to 2 tablespoons honey

Garnish, if desired

  •  Banana chips, fresh fruit or jumbo candy sprinkles

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F. Place paper baking cups in 24 regular-size muffin cups.
  2. In large bowl, beat Cupcake ingredients on low speed 30 seconds, then on high speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups (two-thirds full).
  3. Bake 18 to 23 minutes or until top is golden brown or toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
  4. In small bowl, beat cream cheese, yogurt and honey with electric mixer on medium speed until smooth. Refrigerate until frosting cupcakes. Place frosting in decorating bag with a star tip or in resealable food-storage plastic bag with small corner cut off. Pipe frosting evenly on center of each cupcake just before serving. Garnish as desired.

 

24 cupcakes

1 Cupcake: Calories 210 (Calories from Fat 90); Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 55mg; Sodium 220mg; Potassium 140mg; Total Carbohydrate 27g (Dietary Fiber 0g); Protein 3g

% Daily Value: Vitamin A 8%; Vitamin C 0%; Calcium 2%; Iron 0%

Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat

Carbohydrate Choices: 2


Blueberry Coffee Cake

Just when I thought I’m now somewhat proficient with handling refrigerated dough, we decide that we’re going to launch flour. And henceforth begins my crash course in scratch baking.

Blueberry Coffee Cake

I knew I had my work cut out for me, so I decided to bring in the big guns. Adriana is one of our resident expert baker extraordinaire, and she happily lent a helping hand and created this amazing coffee cake recipe with our New All-Purpose Flour, along with several other yummy recipes. BUT! I have to say that this is by far my favorite. The super light coat of cream cheese on top is the perfect finish to an already a mouth-watering-ly irresistible recipe, perfect for a weekend brunch!

coffee cake wedge

You Will Need: 

  • 1 1/4 cups Immaculate Baking Co.™ Organic All-Purpose Flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon finely shredded lemon peel or orange peel
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 3 tablespoons butter, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 2 oz cream cheese
  • 1 egg white
  • 1 cup fresh blueberries
  • Sifted powdered sugar

 Let’s Get Bakin':

  1. Heat oven to 350°F. Grease 9-inch springform pan; set aside. In medium bowl, stir together flour, baking powder, lemon peel, baking soda and salt.
  2. In medium bowl, beat 3/4 cup of the granulated sugar and the butter with electric mixer on medium to high speed until combined. Add egg and vanilla. Beat on low to medium speed 1 minute. Alternately add flour mixture and buttermilk to egg mixture, beating just until combined after each addition. Pour batter into pan.
  3. In small bowl, beat cream cheese and remaining 1/4 cup granulated sugar on medium to high speed until combined. Add egg white; beat until combined. Sprinkle blueberries over batter in pan. Spoon cream cheese mixture over blueberries, allowing some of the berries to show.
  4. Bake 34 to 37 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove side of pan. Sprinkle coffee cake with powdered sugar. Serve warm. If desired, garnish each serving with additional blueberries.

10 servings

1 Serving: Calories 210 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 35mg; Sodium 230mg; Potassium 70mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 3g

% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 6%

Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 1 Fat

Carbohydrate Choices: 2

 


The Classic Monkey Bread!

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.

The Classic Monkey Bread

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:

  1. 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.
  2. 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.
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  4. 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.

Cheesy Sausage Balls

I live in Minnesota, so I suffer from this constant fear that summer is going to be over before I’ve gotten the most tan out of it. There are a few “milestones”, if you will, that signals the inevitability of getting closer and closer to the end. Things like celebrating summer solstice or watching the 4th of July fireworks, I find it exciting to begin with, and then it peters out bittersweetly, because I know things can only go down from here. And then you start seeing back to school sales begin. That’s when you know. Your time is up.

Cheesy Sausage Balls

But enough with all this doom and gloom. The thing about constantly drowning in an ocean of baked treats and dough and baking mixes is that you can never stay depressed about anything for too long. You bake up your own silver linings! And we’ve got the perfect after school snack idea that will turn your kiddos’ frown upside down!

 You Will Need:

  • 3 cups Immaculate Baking Co.™ Pancake & Waffle Mix
  • 1 pound uncooked bulk pork sausage
  • 8 oz shredded Cheddar cheese (or more if you like it extra cheesy!)
  • 4 oz grated Parmesan cheese
  • 1/2 cup milk
  • 1/2 teaspoon dried rosemary leaves, crushed
We also added some red pepper flakes and chili oil to spice things up. Feel free to add some barbecue sauce to amp up the flavor for the kids!

Here’s How to Get Your Mix On!

  1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan.
  2. In large bowl, stir together all ingredients (except barbecue sauce), using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
  3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

 


Rosemary Lemon Scones

If you follow us on Instagram, then you know that we had a sudden craving for scones this past Sunday. So we thought we’d share our latest creation using our NEW Pancake & Waffle Mix!

Rosemary Lemon Scones2

This is my very first try at making scones with our new pancake and waffle mix! If you know me, I never really follow the recipe where it involves ingredients that I really like :) So I was extra generous with the rosemary and the lemon zest/peel. Feel free to do the same! It doesn’t really get more summer-y then getting your lemon on!

Here’s to a yummy new goodie to go on your Sunday brunch menu!

 

You Will Need:

Scones

  • 2 1/2 cups Immaculate Baking Co. ™ Pancake & Waffle mix
  • 1/3 cup granulated sugar
  • 2 tablespoons cold butter
  • 1 egg, beaten
  • 1 container (6 oz) of your favorite lemon flavored yogurt (We love LOVE Liberte!)
  • 1/4 cup heavy whipping cream
  • 1 tablespoon grated lemon peel
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon heavy whipping cream
  • 1 tablespoon granulated sugar

Lemon Drizzle

  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice

Here’s How to Get Your Mix On!

  1. Heat oven to 400°F. Generously spray cookie sheet with cooking spray.
  2. In large bowl, mix Immaculate Pancake & Waffle mix and 1/3 cup granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix egg, yogurt and 1/4 cup whipping cream. Stir into crumb mixture just until combined. Stir in lemon peel and rosemary.
  3. Place dough on cookie sheet; using greased hands, pat dough into 8-inch round. Brush dough with 1 tablespoon whipping cream; sprinkle with 1 tablespoon granulated sugar. Cut into 8 wedges with sharp knife dipped in additional pancake & waffle mix, but do not separate into wedges.
  4. Bake 15 to 20 minutes or until light golden brown. Carefully cut into wedges and immediately remove from cookie sheet to cooling rack. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and lemon juice. Drizzle over scones. Serve warm.

Zucchini Chocolate Cake

I will be the first to confess, I’m not quite sure how anyone could possibly think that adding veggies to a chocolate cake would be a good idea, but I’m glad that whoever first came up with this went with it, because man, is it delicious!

Zuchinni Chocolate Cake

I don’t really consider myself to be baker per se, more like someone who really likes to eat, and getting a job where I’m require to bake on a regular basis kinda works to my benefit. I’ve learned that not only does adding the zucchini not distort the chocolate-ness of the cake, it really gives it a nice texture. And if you’re completely adverse to zucchinis, feel free to trade it in for some carrots! And don’t forget you can always use any fruit toppings of your choice. We just figured raspberries look extra pretty and taste extra yummy with chocolate cake!

Zuchinni Chocolate Cake2

You Will Need: 

 

Cake

  • 1 box Immaculate Baking Co.™ Chocolate Cake Mix
  • 1 cup milk
  • 3/4 cup butter, melted
  • 1 cup finely shredded unpeeled zucchini (about 1 medium)
  • 4 eggs
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla

Glaze

  • 8 oz semisweet chocolate chips
  • 4 to 6 tablespoons milk
  • 1/4 teaspoon vanilla

Berry Topping

  • 1 cup fresh strawberries and raspberries

 Here’s How to Get Your Mix On!

  1. Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans.
  2. In large bowl, beat all Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pans.
  3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack; remove from pans. Cool completely, about 1 hour.
  4. In small microwavable bowl, heat chocolate chips uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until chocolate can be stirred smooth. In small bowl, microwave milk and vanilla uncovered on High 20 to 30 seconds or until hot. Stir into melted chocolate, a teaspoon at a time, until glaze consistency.
  5. Place 1 cake layer top side down on cake stand or plate. Spread with 3 to 4 tablespoons of the glaze. Top with second layer, top side up. Spread with remaining glaze, allowing some to drizzle down side. Top with berries.

12 servings

1 Serving: Calories 450 (Calories from Fat 190); Total Fat 21g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 95mg; Sodium 490mg; Potassium 390mg; Total Carbohydrate 57g (Dietary Fiber 4g); Protein 6g

% Daily Value: Vitamin A 10%; Vitamin C 8%; Calcium 6%; Iron 10%

Exchanges: 1 Starch, 3 Other Carbohydrate, 1/2 Very Lean Meat, 4 Fat

Carbohydrate Choices: 4


Gluten Free Double Chocolate Almond Cookies

It’s not always fun and games doing what I do.

You know what the worst part of this job is? To have to post about yummy recipes at 4pm. 4pm when your stomach starts to growl and you’re craving for something sweet and all you can do is stare at the photo of this plate of delicious Gluten Free Double Chocolate Almond Cookies made with our NEW Gluten Free Double Chocolate Cookie Mix and try not to drool too much over your keyboard.

Oh. Too late for that.

GF Double Chocolate Almond Cookies1

You know how I don’t like to go on and on about how delicious our recipes are. Because at the end of the day, there really is only way to find out for sure, and that is to bake it up yourself and let your tummies be the judge of it. So without further adieu, I give you the impossibly easy 10-minute-prep-and-30-minute-from-start-to-finish recipe. It’s Time to Bake Well!

You Will Need:

Cookies

  • 1 box Immaculate Baking Co.™ Gluten Free double chocolate chip cookie mix
  • 1/4 cup vegetable oil
  • 1/3 cup almond butter
  • 3 tablespoons sliced almonds
  • 2 eggs
  • 2 teaspoons gluten-free vanilla

Topping

  • 1/4 cup sliced almonds

 

 Here’s How to Get Your Mix On!

  1. Heat oven to 350°F. In medium bowl, stir Cookie ingredients.
  2. On ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart. Sprinkle 1/2 teaspoon sliced almonds on top of each cookie.
  3. Bake 12 to 14 minutes or until edges are set. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container.

 

Servings: About 24 cookies

1 Cookie: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 100mg; Potassium 35mg; Total Carbohydrate 18g (Dietary Fiber 1g); Protein 2g

% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6%

Exchanges: 1 Starch, 1 1/2 Fat

Carbohydrate Choices: 1

 


Key Lime Cheesecake Bars

It’s National Cheesecake Day!

Feast your eyes (and your tummies, of course) on these Key Lime Cheesecake Bars made with our crescent rolls!

Key Lime Cheesecake Bars

You Will Need:

  • 1 can (8 oz) Immaculate Baking Co.™ refrigerated crescent rolls
  • 4 oz (half 8-oz package) cream cheese, softened
  • 1/2 teaspoon grated lime peel
  • 1/2 cup lime juice
  • 1 egg yolk
  • About 1 cup whipped cream topping (from aerosol can), if desired
  • Additional grated lime peel, if desired

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to extend over 2 sides of pan; spray foil lightly with cooking spray.
  2. Unroll dough; separate into 2 short rectangles. Place 1 rectangle in bottom of pan; press to cover bottom, pressing seams to seal. Press seams to seal on other short rectangle of dough. Cut into 4 (2-inch-wide) strips. Press strips around edges of pan, pinching seams to seal between bottom dough and side dough. Use fork to gently pierce dough all over. Bake 5 minutes; remove from oven.
  3. Meanwhile, in large bowl, beat cream cheese and 1/2 teaspoon lime peel with whisk until well combined. Beat in, lime juice and egg yolk with whisk until smooth.
  4. Pour into partially baked crust in pan. Bake 18 to 20 minutes longer or until crust is light golden brown and bars begin to pull away from sides of pan. Cool to room temperature, about 45 minutes. Cover pan with foil; refrigerate 3 hours.
  5. To cut bars, lift foil to remove bars from pan; place on cutting board. Cut into 3 rows by 3 rows. Top each with whipped cream topping and lime peel.

 


Blueberry Pancakes

Gone are the days where we had to make pancakes with Immaculate Baking cookie dough. (Hey you can still totally do it if you want cookies for breakfast. I mean who wouldn’t? ) We thought we’d make everybody’s life easier, so we just introduced a brand new line of scratch baking mixes, which includes our new pancake and waffle mix!

I’ve come to realize that some of the best things in life are the ones that are simple, real and made from the heart. So while yes, we do get a little bit crazy and fancy with food ideas and recipes here from time to time, there are still moments where it’s just nice to get back to the basics and not complicate a good thing. And pancake is one that comes to mind.

Blueberry Pancakes1

My friends threw a slumber party without me. So to participate in spirit, I did my part and contributed to their brunch menu, which turned out to be beautiful stacks of blueberry pancakes.

It’s nothing fancy, but is everything wholesome and yummy that you’d look for in a good hearty breakfast! Best part? It’s uber easy – just get a box of Immaculate Baking Pancake & Waffle mix, get the batter going as directed on the box, get a handful of fresh or frozen blueberries, and sprinkle into the batter once it’s in the pan. My friends held off mixing the blueberries into the batter ahead of time just so the pancakes won’t turn blue. A delicious breakfast doesn’t come any easier than this ;)

DRY-PancakeWaffleMix (1)