Bourbon Cupcakes

If you recall, I was on a crazy boozy treat kick a couple months ago. But if there’s ever a good time to go all out with boozy treats, I’d think Christmas leading up to the New Year would probably be it. I think it’s only right to celebrate the season with some chocolate and some alcohol, so I’m raising both hands to some Bourbon Cupcakes!

Bourbon Cupcakes

 

You Will Need:
Cupcakes
1 box Immaculate Baking Co.™ chocolate cake scratch baking mix
1 cup milk
3/4 cup butter, melted
1/4 cup bourbon whiskey
4 eggs
Filling
1/2 cup heavy whipping cream
1 1/3 cups semisweet chocolate chips (8 oz)
1/3 cup butter, softened
Frosting
2 cups heavy whipping cream
6 tablespoons powdered sugar
3 tablespoons bourbon whiskey
Garnish, if desired
Unsweetened baking cocoa

Here’s How to Get Your Mix On:

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 30 regular-size muffin cups. Generously spray with cooking spray. In large bowl, beat Cupcake ingredients with electric mixer on low speed 30 seconds, then on high speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  2. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  3. Meanwhile, for Filling, in medium microwavable bowl, microwave 1/2 cup whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining Filling ingredients until chocolate is melted and smooth. If necessary, microwave an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.
  4. For Frosting, in large bowl, beat 2 cups whipping cream to soft peaks. Stir in powdered sugar a tablespoon at a time and 3 tablespoons bourbon. Place in decorating bag fitted with tip.
  5. With melon baller, scoop out center of each cupcake. Fill scooped center with filling, about 1 tablespoon into each cupcake. Replace cupcake top. Pipe about 1 tablespoon frosting on top of each. Just before serving, sprinkle each with about 1/4 teaspoon cocoa.

Creamy Cinnamon Biscuit Waffles

We are counting down to Christmas! We know you’re probably all set for Christmas Eve dinner and cookies for Santa, but we thought you might need some ideas for Christmas morning breakfast!

We’ve done Waffle Iron Cinnamon Rolls in the past, but did you know you could make waffle iron biscuits, too? And boy, are they deeeeeelicious!

Biscuit Waffles1

 

Talk about a waffle that’s crunchy on the outside but fluffy on the inside. Best part of it all? You don’t even have to spray the waffle iron or anything, just press down our biscuit dough to about a 4″ round, plop the dough on the waffle iron, and presto! Breakfast is served! Enjoy!

You Will Need:
Cinnamon Topping
1/2 cup butter
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
Cream Cheese Topping
2 tablespoons butter, melted
3 oz cream cheese, softened
1/3 cup powdered sugar
1/4 teaspoon vanilla
Waffles
1 can (16 oz) Immaculate Baking Co.™ refrigerated buttermilk biscuits

Pinterest_Biscuit Waffles

Here’s How to Get the Dough Rolling:

  1. Make Cinnamon Topping: In 1-quart saucepan, heat 1/2 cup butter over medium heat until melted. Stir in brown sugar and cinnamon. Place in small bowl; set aside.
  2. Make Cream Cheese Topping: In medium bowl, beat 2 tablespoons butter and the cream cheese with whisk until smooth; beat in powdered sugar and vanilla. Set aside.
  3. Make Waffles: Heat waffle iron according to manufacturer’s directions. Separate dough into 8 biscuits. Press each biscuit to form 4-inch round. Place on waffle iron. Cook about 2 minutes or until golden brown.
  4. Serve each waffle with 1 tablespoon of each topping. Enjoy!

Cranberry-Brie Crescent Mini Cups

It certainly seems like we’re on a cranberry roll! But nothing pairs with brie quite like cranberries, raspberries or any sort of fruity berry jam or jelly! And yes, it’s not a Christmas party until you’ve served up some brie!

Pinterest_Brie Tartlets

 

In case you’re looking for other brie appetizer inspirations, we have quite the collection ready for your peruse, everything this cute little cranberry brie cup, to brie with a little more kick, to a lighter warmer touch with a pear pairing, or back to the classic with apples and pecan. Honestly, you just can’t go wrong with baked brie!

You Will Need:

  • 1 tablespoon sugar
  • 1/2 cup frozen cranberries, thawed (2 to 3 cranberries per appetizer)
  • 1 can (8 oz) Immaculate Baking Co.™ refrigerated crescent rolls
  • 3/4 cup 1/2-inch cubes Brie cheese (48 cubes)
  • 2 1/2 tablespoons toasted pecans, chopped
  • 2 1/2 tablespoons peach preserves

Here’s How Get Rolllin’:

  1. In small bowl, mix sugar and cranberries. On work surface, unroll dough into rectangle. Press seams to seal. Press dough with lightly floured rolling pin to 11×10-inch rectangle. Cut into 16 squares (4 rows by 4 rows).
  2. Spray 16 miniature muffins cups with cooking spray. Press 1 dough square in each muffin cup; corners will be above muffin cups. Add to each dough cup 3 cheese cubes; press if needed. Add 2 or 3 cranberries, depending on size, in each muffin cup. Place in freezer 30 minutes.
  3. Heat oven to 350°F. Bake 14 to 18 minutes or until edges are golden brown. Let stand 5 minutes in cups. Remove from pan to cooling rack. Add 1/2 teaspoon pecans and 1/2 teaspoon peach preserves to each cup.

Cranberry Upside-Down Cake

We were thrilled to see how much people liked our Pear Upside-Down Cake, so we decided to one-up our upside-down cake portfolio, and share this delicious cranberry upside-down cake, which would be perfect for a holiday dessert this Christmas!

Pinterest_Cranberry

 

I do have to completely honest with you: It took a couple tries to actually get the cranberries to stay on the bottom in the pan, so the berries can be on top once it’s turned upside-down. But here’s the good news: Whether the berries stay on top or in the bottom, this yummy treat is still  as delicious as ever!

You Will Need:

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 tablespoon fresh lemon juice, strained
  • 4 cups frozen cranberries, thawed (from two 10-oz bags)
  • 1 box Immaculate Baking Co.™ yellow cake scratch baking mix
  • Milk, butter and eggs called for on baking mix box
  • Whipped cream, if desired Cran

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F. Grease with shortening and flour two 9-inch round pans.
  2. In 1-quart saucepan, melt butter. Stir in brown sugar and lemon juice; cook until sugar dissolves. Divide mixture between pans. Divide cranberries between pans.
  3. Make yellow cake batter as directed on box. Divide batter between pans, spreading evenly.
  4. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
  5. Cool 5 minutes; run knife around edges of pans. Carefully turn cakes onto 2 serving plates. Cranberry Upside Down Cake

Strawberry Santa Hat Brownies

Somebody arbitrarily deemed cookies to be the designated treats for Christmas. Well, I beg to differ! Because today’s National Brownie Day, and we’re gonna have us some brownies, and not just any brownies, but these uber adorbs Strawberry Santa Hat Brownies!

Strawberry Santa Hat Brownies

 

I’ve a feeling that if you left these out for Santa this year, you might end up with better presents. Just sayin’.

You Will Need:

  • 1 box Immaculate Baking Co.™ brownie scratch baking mix
  • Butter and eggs called for on baking mix box
  • 1 cup dark chocolate chips
  • 1/2 teaspoon shortening
  • 4 oz cream cheese, softened
  • 3 tablespoons honey Greek yogurt
  • 16 strawberries, stems and tops removed

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F. Line 9-inch square pan with foil, leaving some hanging over edges. Spray or grease bottom. In medium bowl, stir brownie mix, butter and eggs until well blended (batter will be thick). Carefully spread batter in pan. Bake 27 to 31 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
  2. In medium microwavable bowl, microwave dark chocolate chips uncovered on High 30 seconds. Stir in shortening. If necessary, microwave 30 to 60 seconds longer, stirring every 30 seconds, until melted. Lift foil, and remove brownies from pan. Remove foil. Spread melted chocolate on top of brownies. Let cool at room temperature or in refrigerator until set.
  3. 3. Meanwhile, in small bowl, beat cream cheese and yogurt until mixed; place in resealable food-storage plastic bag. Cut off small corner of bag.
  4. Cut brownies into 4 rows by 4 rows. With cream cheese mixture, pipe thin circle on top of each brownie. Place a strawberry in center of each circle. Pipe a small dollop of cream cheese mixture on top of each strawberry. Serve immediately.

16 servings


Chocolate Pumpkin Cake Mix Cookies

Okay, I realize that we’re done with Thanksgiving, and therefore done with anything and everything that has do with pumpkins. But what if you have leftover pumpkin puree? What to do then? Well, with a little help from Immaculate Baking all natural chocolate scratch baking mix, you can make a fresh batch of Chocolate Pumpkin Cake Mix Cookies just in time for your holiday cookie exchange!

Chocolate Pumpkin Cake Mix Cookies 1

Okay, disclaimer, I wasn’t exact with my ingredient measurements because I had maybe half a can (from 15 oz can) of pumpkin puree left, and about half a box of cake mix left. I want to say I used roughly about 1 cup of chocolate cake mix (~8 oz), so roughly 1:1 ratio to the pumpkin puree I had left.

I added some ground cinnamon and nutmeg, as well as some chai latte instant mix that I had on hand, just to be fancy. Our cake mix is so chocolatey that it’ll taste perfectly delicious without these added spices, but hey, it never hurts to get a wee bit fancy!

You Will Need:

  • Appx. 1 cup Immaculate Baking Co. ™ chocolate cake mix
  • Appx. 1/2 can of pumpkin puree (from 15 oz can)
  • Ground cinnamon and nutmeg if desired

Let’s Get Bakin’!

  1. Preheat oven to 350°. In large bowl, combine cake mix and pumpkin puree until well blended. Add cinnamon, or nutmeg, or even chai latte instant mix to amp up the flavor.
  2. Drop 1-2 tablespoons dollops of batter on ungreased cookie sheet.
  3. Bake for 14-16 minutes or until cookies are set.

The Queen’s Corn Pudding

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!

Corn Pudding

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!

You Will Need:

  • 1 bag (2 lbs, 32 oz) frozen corn
  • 1/4 cup sugar
  • 3 tablespoons Immaculate Baking Co. ™ organic all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 6 large eggs
  • 2 cups whipping cream
  • 1/2 cup butter, melted

Let’s Get Bakin’!

  1. Preheat oven to 350°. In large bowl, combine sugar, flower, baking powder and salt. Whisk together eggs, whipping cream, and butter in a separate bowl. Gradually add sugar mixture to egg mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.
  2. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.

Roasted Mushroom & Spinach Ricotta Quiche

Yes, I admit, ever since we launched our line of flour and scratch baking dessert and cookie mixes, I’ve been a little too eager to experiment with a ton of chocolatey, fruity, or just through and through deliciously sweet recipes. I figured it’s time to change gears for the savory, after all, we can’t serve dessert until the main course has been gobbled up!

Roasted Mushroom and Spinach Ricotta Quiche

I came across this recipe which just combines two of my favorite things – mushrooms and spinach. Talk about a veggilicious yum! I might have gotten a bit carried away with the mushrooms – I picked three different kinds, sliced bella mushrooms, sliced shitake mushrooms, and sliced cremini mushrooms. But you can pretty much use whatever mushrooms you want!

This veggie quiche/tart would be perfect to serve at your next family brunch, or just make it as a yummy brinner brimming with veggie goodness!

You Will Need:

  • 1 Immaculate Baking Co. ™ refrigerated pie crust (there are 2 pie crusts per box, you only need 1)
  • 2/3 cup fat-free ricotta cheese
  • 2 eggs
  • 1/4 cup fresh basil leaves
  • 3 tablespoons grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 3 8 ounce packages assorted fresh mushrooms, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 6 ounce package fresh spinach

Let’s Get Bakin’!

  1. Preheat oven to 450° F. Coat a 9-inch pie plate with cooking spray; set aside. Let pie crust stand in room temperature for about 8 minutes to soften. Unroll pie crust carefully (see more pie-handling tips and tricks here!) and transfer to the prepared pie plate; press evenly onto bottom and sides. Prick bottom a few times with a fork. Bake for 10 minutes.
  2. Meanwhile, for filling, in the food processor (or large bowl) combine ricotta cheese, eggs, basil, 2 tablespoons of the Parmesan cheese, and the pepper. Cover and process until smooth. Set aside.
  3. In a large roasting pan combine mushrooms, the 1 tablespoon oil, and 1/4 teaspoon salt. Roast about 25 minutes or until mushroom liquid is nearly evaporated, stirring twice. Stir in spinach. Roast about 10 minutes more, stirring once. Remove from oven. Reduce oven temperature to 375°F. (I added some balsamic vinegar just to give it a little more flavor!)
  4. To assemble tart, spread filling in the bottom of the baked pastry shell. Top with mushroom mixture and the remaining 1 tablespoon Parmesan cheese. Bake for 25 to 30 minutes or just until filling is set. Let stand for 15 minutes before serving.

Chocolatey Yumminess Bundt Cake

Is it just me, or does December just scream, CHOCOLATE!

Okay, it might just be me, but the fact that you’re reading on means that you kinda feel the same! And as the Immaculate Baking Queen’s proxy, it is my duty to make sure that you and your family enjoy your fair share of immaculate chocolatey yumminess this holiday season!

chocolate bundt cake

We’ll be the first to admit, the chocolate pudding mix made us pause for a bit, but here’s the thing, we truly, deeply believe that you can probably do without the pudding mix if you just can’t bring yourself to use it, and the end result would still be moist deliciousness. Besides, that’s also another reason why you want to finish your chocolate bundt cake with a blanket of velvety chocolate ganache on top, to keep it ooey gooey chocolatey yummy!

You Will Need:
1 box Immaculate Baking Co. ™ all natural chocolate cake mix
Eggs, milk, and butter as called for on the cake mix box
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
2 cups semisweet chocolate chips

Let’s Get Your Mix On!

  1. Preheat oven to 350⁰F.
  2. In a large bowl, mix together the cake, eggs, milk, butter, sour cream and pudding mixes. Stir in the chocolate chips and pour batter into a well-greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate
  4. If desired, dust the cake with powdered sugar, or make a chocolate ganache to drizzle over cake.

Pecan Chocolate Crescent Roll-Ups!

By now, you must know how The Queen of Immaculate Baking rolls – we like yummy foods, we love getting creative in the kitchen, and we’r all about putting our own little twists on classics. Baking makes us (and our tummies) happy because we have so much fun throwing on ingredients and creating sheer yumminess in a way that best express us.

And here’s one of our favorite simplest classics for you to have all kinds of crazy making fun with: Chocolate Crescent Rolls!

chocolate filled crescent rolls

There is no science to this – you pop open a can of Immaculate Baking Co. ™  refrigerated crescent rolls, you separate the triangles, and sprinkle on whatever ingredients that speaks to you, roll them up, pop them in the oven and bake them as directed on package for 12-14 minutes, and boom, yumminess is served.

Today we’re in the mood for chocolate and pecans. Melt some semi-sweet chocolate chips or milk chocolate chips or whatever you’re craving for, and drizzle it over the baked chocolate-pecan-filled crescent rolls. Hmmm mmmm now these are sure ways to get Santa to stop over your house this Christmas :)