Butterscotch Cake Mix Cookies

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.



And it really doesn’t get any easier than simply mixing all of the ingredients together and plopping them in dough balls on to the baking sheet! And boy, are these addictive! Just know that you’ve been warned already :)

butter 3

You Will Need:

  • 1 box Immaculate Baking Co. ™ Yellow Cake Scratch Baking Mix
  • 2 eggs
  • 1⁄2 cup butter, melted
  • 1⁄4 cup brown sugar
  • 1 cup butterscotch chips
  • 1⁄2 cup chopped walnuts, if desired

Here’s How to Get Your Mix On:

  1. Preheat your oven to 350°F.
  2. Combine all ingredients, folding in the butterscotch chips and walnuts last
  3. Drop by tablespoonfuls on ungreased non-stick cookie sheet.
  4. Bake for approx. 14-16 minutes. Cool on wire rack. Store covered, and feel free to microwave it for 20 seconds if you prefer your cookies soft and chewy!

Chocolate Banana Muffins

February is more than half way done, and yet the temperature shows no sign of “springing” back up (see what we did there?), but have instead taken a nose dive, plunging us back into the arctic cold, at least for those of who have the great pleasure of residing in the Midwest and on the East Coast…

But fear not, because the best way to stay warm in times like these is to turn on your oven! And The Queen is rising to the occasion (and again, see what we did there?) with a few immaculatey easy scratch baking recipes that will make everyone’s tummies warm and happy!

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Now you can never go wrong with Chocolate Banana Muffins, especially with Easter right around the corner, these yummy treats are a sure way to impress and delight!

banana 1

You Will Need:

  • 1-2/3 cups Immaculate Baking Co.™ Organic All Purpose Flour
  • 2 medium bananas (about 1 cup)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup canola oil
  • 1/3 cup  milk
  • 2/3 cup granulated sugar
  • 1 tablespoon (packed) light brown sugar
  • 1/2 teaspoon salt
  • 1-1/8 teaspoon baking soda
  • 1/4 cup miniature chocolate chips (bittersweet or semisweet)

Let’s Get Bakin’!

  1. Preheat the oven to 375°F . In a large mixing bowl, mash the banana until only small lumps remain. Add the vanilla and the egg and whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.
  2. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
  3. Divide the batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-17 minutes,or until the muffin tops look set. Remove from the oven and let cool in the muffin tin for 5 minutes.

Rosemary Lemon Yogurt Pound Cake

I have an obsession for lemon yogurt.

So when one of my friends started texting me about her plans to make a lemon yogurt poppy seed pound cake, I decided that I wanted one, too.

I didn’t want to worry about hunting down poppy seeds (which I’m sure isn’t that hard if I made an effort), so instead, I decided to add a pinch of rosemary. I mean the whole point of making this, was to give me a legit excuse to buy my favorite lemon yogurt on the company’s dime :)

rosemary You Will Need:

1 1⁄2 cups Immaculate Baking Co. ™ Organic All-Purpose flour
2 teaspoons baking powder
1⁄2 teaspoon kosher salt
1 cup plain yogurt (We used Noosa Lemon Yogurt just ‘cuz!)
1 cup sugar
3 eggs
2 teaspoons lemon zest, grated (zest of 2 lemons)
1⁄2 teaspoon pure vanilla extract
1⁄2 cup vegetable oil
1⁄3 cup fresh lemon juice
Pinch of rosemary

For the glaze
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice

Here’s How to Get Bakin’:

  1. Preheat the oven to 350°F.
  2. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
  3. Sift together the flour, baking powder, and salt into 1 bowl.
  4. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, lemon juice, and vanilla.
  5. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
  6. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  7. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. Pour the glaze over the cake and allow it to soak.

Chocolate Cherry Dump Cake

It was brought to my attention that apparently “dump cakes” are on trend these days.

I had no idea what a dump cake was but I intended to find out. And as it turned out, it’s as easy as cake-making can possibly get! I thought I’d start with a beginner-level 3-ingredient recipe, which as it turns out, was unbelievably easy! There are no measuring cups or mixing bowls involved, which means drastically reducing the number of dishes to overfill your sink or dishwasher! No muss, no fuss is what dump cakes are all about!

And not kidding, all you need ARE in fact THREE ingredients: Immaculate Baking Chocolate Cake Scratch Baking Mix, your choice of pie filling (I picked cherry only because it pairs so well with chocolate, and seems like a winning combo for Valentine’s Day) and butter. Now honestly, how could anything that’s made with these three glorious ingredients NOT taste good?

dump cake 1Preheat your oven to 350°F. You don’t even have to grease your 13″x 9″ pan, just pop open your 2 cans of pie filling and dump them in evenly. Now I’ve pretty much stayed away from pie filling ever since I started baking, so you are always welcome to make your own fruit compote from scratch! Just know that the beauty of dump cake is supposed to make things easy for you!

DSC07678And the dumping continues! Next step is the box of unprepared cake mix. Don’t even have to worry about any of the other ingredients as listed on the box. All you need is the mix! Okay, so I’m obviously biased, but I’d say that this is a true testament to how good the cake mix is! Because there aren’t really any extra ingredients that the cake mix can hide behind and muddle its way through. The mix has got to be good and stand on its own for this dump cake to taste fabulous. And I’m so proud to tell you that oh yeah, Immaculate Baking has got the right mix!

DSC07679Finally, here’s where things get interesting. Butter makes everything taste better, and we certainly need this little ingredient to bring everything together. I used 1 stick of butter, where I cut slices of butter over the surface, spreading them out as evenly as I could. It gave the end result a nice crunchy layer, almost like a brownie. I have seen other recipes call for melted butter to drizzle over, too. Now pop the whole thing in the oven and bake for 45-60 minutes, and voila, your cake is ready to wow and delight!

DSC07682Who knew something with so few ingredients could taste this flavorful? And now it’s your turn to the dumping, but The Queen’s hoping that this is all the dumping anyone will be doing leading up to Valentine’s Day :)

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Bacon Chocolate PB Cookies!

On a bacon baking spree, we are! Mostly because I wanted bacon and got them weeks ago, but then totally slacked off with my baking, and now, with the best use by date fast approaching, had to pull out all the stops!

I had quite a few ingredients on hand, but in all honesty, the variety was pretty limiting. Pie crust, crescent rolls, flour, pancake mix, which are all options for a base ingredient, but I wouldn’t really be able to use them together for a same dish. And then I had bacon, a couple slabs of chocolate, and peanut butter.

And my baking light bulb lit up: How about a Bacon Chocolate PB Cookie? Because bacon makes everything better.

Bacon PB

You Will Need:

  • 1 1/4 cups Immaculate Baking™ Organic All-Purpose Flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 strips bacon (cooked and chopped up)
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup bittersweet or semisweet chocolate chips (I just used a chocolate bar)DSC07596

Here’s How to Get Bakin’:

  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
  2. Beat the butter in a large bowl with a mixer, and then beat in the peanut butter until combined. Next, beat in the granulated and light brown sugar until creamy. Finally, add the egg and vanilla and beat until light and fluffy.
  3. Add the flour mixture until just combined. Stir in chocolate and bacon, reserving a handful of each to top the cookies.
  4. Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate on top.
  5. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Cheesy Bacon Beer Bread

It’s one of those nights. It’s late. And I have bacon on my mind. Well, I have bacon in my fridge, oh yes, and cheese that I just got over the weekend. And beer. So the wheels start turning. What could I possibly make with these three magical ingredients?

Cheesy Bacon Beer Bread, of course!

I have made cheesy beer breads with Immaculate Baking flour in the past, so consider this its tastier long-lost brother. Beer breads are great as a side bread on Soup Night, and with the rate this winter is shaking out to be, I’ve a feeling there may be plenty of Soup Nights up ahead.

Bacon Beer Pinterest

You Will Need:

  • 3 cups Immaculate Baking ™ Organic All-Purpose Flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 1 1/4 cups shredded cheddar cheese (or whatever cheese of your liking!)
  • 12 ounces beer
  • 6 slices bacon, cooked and chopped (yes, it’s true, I tend to get carried away where it involves bacon)

Here’s How to Get Bakin’:

  1. Preheat oven to 350°. Grease bread pan with cooking spray or butter; set aside.
  2. In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center; add bacon, about 3/4 of cheese and beer into the well. Stir until combined.
  3. Pour mixture into bread pan; add remaining cheese.
  4. Bake for 55-60 minutes, or until browned on top and loaf thumps when you tap the top.
  5. Cool for 5 minutes. And then remove from pan.


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:
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
1/2 cup heavy whipping cream
1 1/3 cups semisweet chocolate chips (8 oz)
1/3 cup butter, softened
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
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!



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