FaBOOlous Ghost Brownies!

October is flying by! And Halloween will be upon us in a week! Craaaaazy!

I must say, Halloween is probably the one and only fake holiday that encourages people to get as creative as possible in coming up with as many unappetizing party treat ideas as  they can. Search for “Halloween Recipe Ideas” and you’ll come across plenty of images that are just bursting with grotesqueness. It’s almost like an Opposite Day thing, where the more you gag, the cooler the idea is.

Well, for the faint of hearts out there who have already devoted too much energy and time on deciding, making, and then back-pedaling, redesigning, finally choosing the right costumes, we get that you’d much rather be given quick, easy Halloween recipe hacks, so these faBOOlous ghost brownies are for you.

FB_FaBoolous Ghost Brownies

You Will Need:

  • 1 box Immaculate Baking Co.™ brownie scratch baking mix
  • Butter and eggs called for on brownie mix box
  • 1 tablespoon powdered sugar

Here’s How to Get Your Mix On:

  1. Heat oven to 350°F. Line 11×7-inch pan with foil, leaving some hanging over sides. Make brownies as directed on box for 11×7-inch pan. Cool completely, then lift brownies out of pan by foil edges.
  2. Cut with 3-inch ghost-shaped cookie cutter, sprayed with cooking spray if necessary. Sprinkle brownies with powdered sugar. Enjoy!

Omnom Pumpkin Rolls!

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.

Pumpkin Rolls

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’!

  1. 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.
  2. 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.
  3. 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.


  1. 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.

Pumpkin Brownies

If you’ve already baked up and completely cleaned out full pans of our fudgy yummy chocolatey brownies,  then you know just how thick our brownie batter gets (also why they’re so fudgy good!). It makes swirling for marble brownies super difficult. That is why what we’ve been able to do with these Pumpkin Brownies is that much more incredible!

Pumpkin Brownies


A little fun tip for you: Did you know you can freeze brownies for up to 6 months? Wrap them up individually, and they’re all ready to get packed into lunch boxes!

You Will Need:
4 oz cream cheese (from 8-oz package), softened
1/2 cup canned pumpkin (not pumpkin pie mix)
1 egg
2 tablespoons organic dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 box Immaculate Baking Co.™ brownie scratch baking mix
Butter and eggs called for on brownie mix box

Here’s How to Get Your Mix On:

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 9-inch square pan with shortening or cooking spray. In small bowl, beat Filling ingredients with electric mixer on low speed until smooth. Set aside.
  2. Make brownie batter as directed on box. Spread three-fourths of batter in pan. Pour filling evenly over brownie batter, making swirl design (brownie mix is thick). Drop remaining brownie batter by tablespoonfuls over filling. Cut through batter several times with knife for marbled design.
  3. Bake 55 to 60 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Pumpkin Cookies with Brown Buttered Frosting!

I was recruited last minute to go and cheer for a a couple of my friends at their 10-miler race last weekend. I had been on cheerleading duty the year before with one of the girl’s who’s running this year. She was thoughtful enough to have baked up treats for the runner last year, and obviously wouldn’t be able to do that again this year since she’ll be in the race herself. I thought I’d carry the torch on, but it was already in the middle of the night when I decided that I’d bake something sweet. The only ingredients I had on hand was flour, sugar, brown sugar, butter and some pumpkin puree from another recipe I just made earlier in the day. The obvious answer that would marry all those ingredients together perfectly was… Pumpkin Cookies!

Pumpkin Cookies


This is a pretty special treat even for myself. We actually get these at work, but only during the month of October every year. So to be able to crack the code on Pumpkin Cookies, and to now have the power to make them myself, and gobble them up whenever and however many to my heart’s content, well, that’s pretty awesome :)

We actually have another Pumpkin Spice Cookie version that uses our refrigerated cookie dough, but if you’re a die-hard scratch baker, and is just as mesmerized by the idea of making something completely from scratch, well, this would be just the recipe you’re looking for!

You Will Need:
2/3 cup granulated sugar
2/3 cup packed brown sugar
¾ cup butter or margarine, softened
1 teaspoon vanilla
½ cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 ¼ cups Immaculate Baking Co.™ Organic All-Purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
Browned Butter Frosting
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)

Here’s How to Start Bakin’:

  1. Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
  2. On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  3. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
  4. In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
  5. Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

Pumpkin Chocolate Chip Bread

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.

Pumpkin Chocolate Chip Bread

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 walnutsDSC04636

Here’s How to Start Bakin’:

  1. Heat oven to 350°F. Grease bottom only of 9×5-inch loaf pan with shortening or cooking spray.
  2. 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.
  3. 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.
  4. 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.

S’mores Fudgy Brownies

It’s Friday. Let’s Splurge! Dunno about you, but fudgy S’more Brownies sounds perfect on a crisp Fall day!

Smores Fudgy Brownies

You Will Need:
1 box Immaculate Baking Co.™ brownie scratch baking mix
Butter and eggs called for on brownie mix box
1 cup miniature marshmallows
1 bar (1.55 oz) milk chocolate candy, separated into sections
4 graham cracker squares, broken into small pieces
Smores Fudgy Brownies 2
Here’s How to Get Your Mix On:

  1. Heat oven to 350°F. Make and bake brownies as directed on box for 8-inch square pan.
  2. Remove from oven; set oven control to broil.
  3. Immediately sprinkle marshmallows over warm brownies. Broil with top 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully; marshmallows will brown quickly.) Let stand 5 minutes; sprinkle with candy and graham cracker pieces. Cool 30 minutes. Cut into 4 rows by 4 rows using sharp knife sprayed with cooking spray.

Finger Lickin’ BBQ Chicken Bake

Okay, so you probably would be eating this BBQ Chicken Bake with a fork, but if you were going at it with just your hands, then heck yeah, it would totally be finger lickin’ and lip smackin’ good!

We’re just getting started with football season, with plenty more game day viewing parties ahead, we figured you could use a few more savory ideas for your menu! What’s not to like about cheesy BBQ chicken over top a sweetly flaky crust? I’m getting hungry just thinking about this… *swallow*

BBQ Chicken Bake

You Will Need:
2/3 cup Immaculate Baking Co.™ organic pancake & waffle mix
2 tablespoons water
1 egg
1 ½ cups shredded Cheddar cheese (6 ounces)
2 teaspoons vegetable oil
3 boneless skinless chicken breast halves, cut into 1/2-inch pieces
¾ cup barbecue sauce

Here’s How to Get Your Mix On:

  1. Heat oven to 400°F. Spray 9-inch pie pan or 9-inch square baking dish with cooking spray. In small bowl, stir together pancake & waffle mix, water and egg. Spread in bottom and 1/2 inch up side of pan; sprinkle with 1 1/4 cups of the cheese.
  2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring occasionally, until white on outside; drain. Stir in barbecue sauce; heat just until hot. Spoon over batter in pan to within 1/2 inch of edge.
  3. Bake 22 to 25 minutes or until edge is dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese melts; loosen from side of pan.

Spiderweb Cupcakes

If you’re keeping track, then you know that there’s a ton of stuff going on in October – it’s officially Fall, when people has finally mended their broken hearts over the end of summer, when they’re (hopefully) no longer in denial, and can at long last embrace things like Pumpkin Pies and Apple Orchard field trips. It’s also when Oktoberfest is kicking into high gear and drinking beer throughout the entire month is considered festively acceptable. It’s also dubbed Non-GMO Month. And National Cheese Month. And last but not least, we cannot forget the fact that it’s also the SPOOKTACULAR month for Halloween!

And so in anticipation for that awesome day when people get to be whoever they want (we hope that you know you can still do that every single day, right?), and also in anticipation to the upcoming National Chocolate Cupcake Day on 10/18 (yes, this is a real day. Why wouldn’t there be a day dedicated to stuffing your face with Chocolate Cupcakes?), we present to you our Spiderweb Cupcakes!

Spiderweb Cupcakes

You Will Need:
1 box Immaculate Baking Co.™ chocolate cake scratch baking mix
Milk, butter and eggs called for on cake mix box
Yogurt Frosting & Chocolate Swirl
1 package (8 oz) cream cheese, softened
1 cup plain Greek yogurt
2 tablespoons honey
Red and yellow natural vegetable concentrated colors, as desired
1 cup semisweet chocolate chips or pieces
1 teaspoon shortening

Here’s How to Get Your Mix On:

  1. Heat oven to 350°F.
  2. Place paper baking cup in each of 30 regular-size muffin cups. Make cake as directed on box for 30 cupcakes. Cool completely, about 30 minutes.
  3. In small bowl, beat cream cheese, yogurt and honey with electric mixer on medium speed until smooth. Stir in red and yellow colors to make orange. Frost cupcakes.
  4. In small microwavable bowl, microwave chocolate and shortening uncovered on High about 1 minute or until mixture can be stirred smooth. Carefully place in resealable food-storage plastic bag (careful–mixture is hot). Cut small corner off bag. Squeeze chocolate out of bag into circles, one inside of each other on each cupcake. To make spiderweb design on top of each cupcake, drag tip of toothpick toward center and from center back to edge of cupcake. Enjoy!

Pretzel with Beer Cheese Dip

In case you haven’t heard, we now make refrigerated pretzel dough in a can, too! And this should be even more exciting news now that we’re in football season! So if you’re looking for a yummy tailgate/game day viewing party appetizer, allow us to HIGHLY recommend our pretzel with beer cheese dip to you!

Pretzel & Beer Cheese Dip

Now that is one bowl of pretty super dip that is perfect with our crispy-on-the-outside-soft-on-the-inside pretzels! This is what makes us happy on game days, and yeah, if our team would win once in a while, that would be nice, too.

You Will Need:
1 can Immaculate Baking Co. ™ refrigerated Pretzel Dough

Beer Cheese Dip
1 cup evaporated milk
2 eggs
1 teaspoon Dijon mustard
1/2 teaspoon worcestershire sauce
10 oz extra sharp cheddar cheese (shredded)
1 cup beer (amber)
2 tablespoons water
2 tablespoons Immaculate Baking Co. ™ Organic All Purpose Flour
Ground black pepper
Green onions (Bacon crumbles and, for garnish, optional)

Here’s How to Get the Dough Rolling:

  1. Heat oven to 400⁰F. Shape and bake the pretzels as directed.
  2. Meanwhile, in a medium saucepan over medium-low heat, whisk together evaporated milk, eggs, mustard, Worcestershire sauce, and half of the shredded cheese.
  3. Once the cheese sauce begins to warm, add the beer and flour-water mixture.
  4. Whisking frequently, gradually add the remaining cheese and cook until the sauce reaches desired thickness, about 10 – 12 minutes.
  5. Season generously with salt and pepper.
  6. Keep warm over lowest heat setting, stirring frequently, until ready to serve.
  7. Garnish with bacon crumbles and green onions and serve with our pretzels!

Creamy Pound Cake with Ginger Orange Sauce

It’s official – we can’t put it off and be in denial any longer, we are officially in Autumn. I say this because we’re starting to get snow in the forecast… If we don’t snap out of it and start enjoying Fall while we still can, it’ll be winter before we know it!

With that in mind, we decided to get our Baker Extraordinaire Adriana to help us capture the fall flavors using our new scratch baking mixes! There’s no better way to fully enjoy a season then through food, and we must say that she did an absolutely fantastic job, just look at this glorious Creamy Pound Cake with Ginger Orange Sauce!

Creamy Pound Cake with Ginger Orange Sauce

I’m hoping that the photos themselves would be able to sell you on just how yummylicious this fall treat is. I know that I tend to refer to all of our goodies as yummylicious, but you know what I say all the time, when in doubt, bake up one of our recipes and find out just how yummylicious it really is!

You Will Need:
1 box Immaculate Baking Co.™ yellow cake scratch baking mix
3/4 cup milk
1 package (8 oz) cream cheese, softened
1/4 cup butter, melted
4 eggs
Powdered sugar, if desired
Ginger Orange Sauce
3 tablespoons agave syrup
1 tablespoon butter
3/4 to 1 teaspoon fresh gingerroot, peeled, finely chopped
2 to 3 peeled oranges in sections or pieces (about 2 1/2 cups)
Creamy Pound Cake with Ginger Orange Sauce 2
Here’s How to Get Your Mix On:

  1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. In medium bowl, beat cake mix, milk, cream cheese, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes on medium speed. Pour into pan.
  2. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
  3. Meanwhile, in 1-quart saucepan, heat agave syrup, 1 tablespoon butter and the gingerroot over medium heat about 1 minute or until butter is melted. Add orange segments; stir to coat with sauce. Pour into serving bowl.
  4. Place cake on serving plate; sprinkle with powdered sugar. Serve with sauce. Store cake loosely covered. Store sauce covered in refrigerator. FB_Creamy Pound Cake