Fall Citrus Beer Cupcakes

I have this fascination with boozy treats.

I think I’ll be doing an entire recipe series on boozy treats, transforming classic cocktail drinks into baked yumminess. I swear I don’t have a drinking problem, but boy, I have to say whoever started this whole boozy treat creation is a visionary! And there’s probably no better time to do something like that than right now, during football season. So I thought I’d start us off with something a little bit milder and definitely a must-have drink during this time of the year – beer.

Citrus Beer Cupcakes

Now you can have your cake, and your beer, AND eat it! How glorious is that!

You Will Need:
Beer Cupcakes
1 box Immaculate Baking Co. ™ Yellow Cake Mix
All the ingredients indicated on the box
1/2 tsp orange or lime zest
1 cup Blue Moon or Corona beer, plus more for brushing on tops
Orange/lime wedges and sanding sugar for garnish

Citrus Cream Cheese Frosting
12 oz cream cheese, cold
6 tablespoons butter, at room temperature
1 tablespoon freshly squeezed orange/lime juice
1 teaspoon orange/lime zest
4 cups powdered sugar

Here’s How to Get Your Mix On:

  1. Preheat oven to 350⁰F and line 24 muffin tins with cupcake liners.
  2. In a medium-sized bowl, whisk together baking mix, ingredients (eggs, butter, milk), and beer
  3. Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
  4. When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.
  5. Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
  6. Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
  7. Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.

Orange Cranberry Cream Scones

Yes, we actually do make refrigerated ready-to-bake scones. But I’ll let you in on a little secret: the ones made from scratch are so much more yummier!

Oh alright. You probably already know this. You have been searching for a delicious scone recipe that would be perfect for a beautiful and crisp autumn day. I’m so happy to tell you, you’ve come to the right place!

Orange Cranberry Cream Scones

We get it. Our refrigerated dough doesn’t cut it. So for all you scone-connoisseurs out there, our Orange Cranberry Cream Scones will blow every single one of your super expectations completely out of the water! Think we’re exaggerating? Well, you just gotta bake it up and eat it for yourself!

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Quick tip on making light and fluffy and heavenly tender scones: quickly mix and shape the dough, handling it as little as possible. Use only a sprinkle of flour on the work surface. So let’s get started!

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You Will Need:

  • 2 cups Immaculate Baking Co.™ organic all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon salt
  • 1/2 cup chopped sweetened dried cranberries
  • 1/2 cup white vanilla baking chips
  • 1 1/3 cups heavy whipping cream
  • 1 tablespoon turbinado sugar

Let’s Get Bakin’

  1. Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, mix flour, granulated sugar, baking powder, orange peel and salt until well blended. Stir in dried cranberries and baking chips. Add whipping cream all at once; stir just until dry ingredients are moistened.
  2. On surface lightly sprinkled with flour, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into 6-inch round; cut each into 6 wedges. Place 2 inches apart on cookie sheet.
  3. Bake 10 to 13 minutes or until light golden brown. Cool 5 minutes. Lightly sprinkle turbinado sugar evenly over warm scones. Serve warm.

 


Candy Corn Pumpkin Blondie

As a rule, I usually try to stay away from food coloring with most of the baking that we do for Immaculate Baking. But I figured we should all get a pass for Halloween. After all, our Candy Corn Pumpkin Blondie certainly wouldn’t be the same without some orange flare!

Candy Corn Pumpkin Blondie

I always try to give a little friendly call out whenever I post about scratch recipes. Yes, I know, the ingredient list looks scary long, but you shouldn’t despair, and not misconstrue this as any indication to the difficulty of the recipe itself. Honestly, if someone like me, who really didn’t start baking until about a year ago, can pull this off, you most definitely can, too! Besides, there’s something about creating something yummy entirely from thin air. And let’s not forget the added bonus of having full transparency AND control of all the ingredients that goes into the treats that you’re making for your loved ones. I’m hoping I’ve successfully sold you on this recipe, and now you’re ready to take in just how long this recipe is! Again, it will be well worth your time, I promise!

Candy Corn 1

Oooh and one more quick thing – I’ve gotten pretty obsessed with Chai Latte instant coffee mix. It goes superbly well with any pumpkin recipes. So instead of the pumpkin pie spice or all spice a lot of pumpkin-centric recipes call for, I would use cinnamon, nutmeg, and Chai Latte instant coffee mix instead. Gives it a aromatic punch!

candy corn 2

The other thing to note before we get started is, if you already have a favorite blondie recipe, feel free to use that! This really is just a quirky fun way to dec your blondies out for Halloween!

Candy Corn 3

You Will Need:
Pumpkin Blondies

  • 2 1/2 cups Immaculate Baking Co. ™ Organic All-Purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground all spice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, melted and cooled to room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup white chocolate chips
  • 1 cup pecans, coarsely chopped

Icing

  • 1 (8 oz) package cream cheese, softened
  • 1/3 cup confectioners’ sugar
  • Orange and yellow food coloring for decorating

Let’s Get Bakin’!

  1. Preheat oven to 350°F. Lightly butter a 9- by 13-inch baking pan, line with parchment paper.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, all spice, ground cloves and salt. set aside.
  3. In a large bowl, mix together butter and sugars on medium speed for one minute. Add the egg and vanilla and mix until combined. Add the pumpkin puree and beat until incorporated. Slowly add the flour mixture to the pumpkin mixture and mix well until combined. Gently fold in the chocolate chips and pecans.
  4. Pour the batter into the prepared baking pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool.
  5. Cut the blondies into 3 even strips lengthwise, then cut each strip into 10 triangles with approximately 2-inch bases.
  6. In a large bowl, beat the cream cheese with sugar until well blended.
  7. Transfer half of the icing to another large bowl and tint with orange. Transfer two thirds of the remaining to another bowl and tint yellow. Divide the orange, yellow, and white icings among 3 piping bags or resealable plastic bags. Pipe the icings on the blondies in stripes to resemble candy corn: a thin strip of yellow along the wide end, a thick strip of orange in the center, and a small white tip. Let stand until set.

Witch’s Crescent Fingers

I was out and about a couple weeks ago at Macy’s, and came across a sampling station in the food court. The lady was handing out cut up pieces of turkey wrapped in some sort of dough with one of those pepper jelly on the side. I NEVER say no to free food, so of course had to give it a try. I asked her what was it, and she answered, oh this is witch’s finger.

I stared at her messy plate of dough-wrapped turkey dog, and thought to myself, I can totally make that myself. And so I totally did!

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Here’s the thing: This isn’t so much a recipe as it is an art project, and honestly, you make it as hard or as easy, as gross and halloween gruesome as you want it to be. I was too excited to put my new found idea to the test,  so I didn’t stop to take step shots and pictures of with my cranberry-jelly-stickied fingers of my newly deformed, but edible severed fingers. So instead, I thought I draw up the steps just to show you how easy this all can be:

Witch1

You start out with your can of Immaculate Baking crescent dough. Seal the perforations to form a rectangle, and then cut it into strips width-wise. I cut it into 14 strips.

Witch2

I then took my hot dogs (any kind would work!) and halved them down the middle, sliced them width-wise so then it’ll make the dough-wrapping a little easier to handle. If you want to make long and slender fingers, you probably won’t need to half the hot dogs, and you’ll probably need to cut the crescent dough length-wise to give you a long enough strip to wrap the entire length of a hot dog.

Witch3

This next step probably is optional. I gave each hot dog a pointy tip to try to make it look more like a nail.

Witch4

And now let the wrapping begin. Try leaving the pointy tip of the hot dog hanging out of the dough a little bit. It’ll look more like a nail, especially after the dough bakes up and expands a little. I spooned on a little bit of cranberry jelly on the hot dog before I started wrapping the dough. This could get messy. You could always add little globs on the dough afterwards to create a gorey look, like the finger’s all split up and oozing bloody goop. Like this:

Witch5

 

Now bake it at 350F for 12-14 minutes as instructed on the crescent roll package. You can use a back of the knife to add some creases and indentations on the dough to create wrinkles on the “finger” before you bake them. But I’ve found what really gave it the finishing touch was pinching the dough right around the knuckle areas of the fingers immediately after they’re baked up. This actually wrinkles the dough a little bit, and give it a much more realistic look.


Sour Cream Waffles with Apples and Syrup

I’ve discovered that the best things in life are often the simplest. Like marveling at how the colors of fall just flame on overnight. Or ike hanging out with friends and family on a brisk autumn weekend, very much like today, and enjoying a simple brunch.

Sour Cream Waffles with Apples & Syrup

Waffles topped with apples and pecans. The taste of Autumn piled high on a plate. There’s nothing fancy to it, it’s incredibly easy to make, and the yummy taste is one that we’re all familiar with. Yet we come back for it again and again, because the best part about a simple waffle brunch, is that it brings family together for a yummy chow.

You Will Need:
Apple Syrup Topping
6 tablespoons butter
1/3 cup organic dark brown sugar
1 medium red apple (Braeburn or Fuji), cored, thinly sliced
1 tart green apple, cored, thinly sliced
1/3 cup chopped pecans
Waffles
1 2/3 cups Immaculate Baking Co.™ organic pancake & waffle mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg
2 tablespoons sour cream
2 tablespoons organic dark brown sugar

Here’s How to Get Your Mix On:

  1. In 12-inch pan, melt butter over medium heat. Stir in remaining Apple Syrup Topping ingredients. Cook about 5 minutes, turning frequently, until apples are cooked and brown sugar and butter become a syrup. Keep warm.
  2. Heat 6-inch round waffle maker as directed by manufacturer. In medium bowl, stir Waffle ingredients together with fork or whisk until smooth.
  3. For each waffle, pour about 1/2 cup batter onto center of greased waffle maker; close waffle maker. Bake about 5 minutes or until steaming stops. Remove carefully. Serve with topping.

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.

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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:
CAKE
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
FILLING
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’!
FOR CAKE:

  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.

FOR FILLING:

  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.

COOKING TIP:
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:
Filling
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
Brownies
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:
Cookies
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.