Chocolate Turnovers

Ingredients:

FILLING:

  • 4 oz. cream cheese, at room temperature
  • 1/2 C. powdered sugar
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 C. BAILEYS® baking chips, divided (1 bag)

TURNOVERS:

  • 2 sheets of puff pastry, thawed
  • 1 lg. egg, beaten

GLAZE:

  • 2 Tbsp. butter, room temperature
  • 1 C. powdered sugar
  • 2 Tbsp. BAILEYS® Original Irish Cream Liqueur
  • ½ tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 tsp. kosher salt

Directions

Filling:

In the bowl of a stand mixer, combine the cream cheese, powdered sugar, egg yolk, vanilla and almond extract. Blend until the mixture is creamy and smooth.


Turnovers:

Preheat the oven to 375° F. Cut each sheet of puff pastry into four equal squares, giving you a total of eight squares. Lay one square in front of you and use a pastry brush to coat all four edges with the beaten egg.
Place a heaping teaspoon of cream cheese filling on one of the corners of dough, leaving a ½-inch space on the edge of the puff pastry square. Spread the filling out slightly with the back of the spoon.


Sprinkle a tablespoon of BAILEYS® baking chips in the center of the cream cheese filling.


Lift the naked corner of dough up and over the filling to create a triangle. Use the fork to press the edges of the dough together to seal the edges.
Place the assembled turnover onto a parchment lined baking sheet.
Repeat with the remaining squares of dough. Brush the tops of turnovers with remaining beaten egg. Bake at 375° F for 25 to 30 minutes, until the turnovers have puffed up and the tops of the turnovers are golden brown. Remove from the oven and allow to cool.

Glaze:

Combine the butter, powdered sugar, BAILEYS® Original Irish Cream Liqueur, vanilla and salt in a medium bowl.


*For a non-alcoholic version, substitute two Tbsp. whole milk in place of the liqueur. Melt remaining BAILEYS® baking chips and pipe onto turnovers.

Breakfast Burritos with Fluffy Eggs

Ingredients:

Burritos:

  • 3 C. all-purpose flour
  • 2 tsp. Clabber Girl Baking Powder
  • 2 tsp. salt
  • 3/4 C. shortening
  • 3/4 C. hot tap water

Filling:

  • 24 lg. eggs
  • salt and pepper, to taste
  • 2 Tbsp. Clabber Girl Baking Powder
  • 3 lg. bell peppers, diced
  • 30 oz. canned diced tomatoes and green chilies
  • 8 oz. shredded sharp Cheddar cheese
  • 16 oz. sour cream
  • 8 oz. salsa

Directions:

Burritos Preparation:

Lightly grease a large skillet; set aside. In a large mixing bowl, combine flour, baking powder and salt. Either by hand or with a pastry cutter, cut in the shortening until the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add one or two more tablespoons of shortening until it is crumbly. Add about 3/4 cup of hot water to the mixture, or just enough to make the ingredients look moist.

With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. Let the dough sit in the bowl, covering it with a dish towel, for about 1 hour.

Pull the dough apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8-inch thickness. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until tortilla no longer looks doughy. Makes 1 dozen burritos.

Filling Preparation:

Crack eggs into a mixing bowl and beat the eggs. Add salt and pepper to taste. Add the Clabber Girl Baking Powder. Beat the eggs until everything is fully incorporated. Melt the butter in a large skillet over medium heat. Add the beaten egg mixture to the hot skillet and stir often until the eggs are fully cooked.

Heat diced bell peppers, tomatoes and chilies in a saucepan. Add salt and pepper, to taste.

Assembly:

Place a burrito on a plate. Spread 1-2 generous Tbsp. of sour cream in the middle. Add fluffy scrambled eggs, then bell pepper-tomato-chili mixture and top with shredded sharp Cheddar cheese. Fold the top and bottom of the burrito in towards the center, then fold the left side over the filling and roll into burrito shape.

Serve with additional sour cream and salsa.

Truffles

Ingredients:

  • 1 C. BAILEYS® baking chips
  • 1/2 C. heavy cream
  • Assorted toppings, such as chopped nuts, shredded coconut, cocoa powder

Directions:

Place BAILEYS® baking chips in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour cream over baking chips. Let sit two to three minutes, then whisk until smooth.

Refrigerate (uncovered) until firm, about one hour.

Spoon mounds (about two tsp. each) of the BAILEYS® mixture onto a baking sheet lined with parchment or wax paper. Return to refrigerator for 15 minutes.

With your hands, roll mounds into balls. Place desired toppings in shallow bowls; roll balls in toppings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.

Chocolate Dipped Pretzels

Ingredients:

  • 2 C. BAILEYS® baking chips (1 bag)
  • 24 pretzels
  • Assorted sprinkles or crushed nuts

Directions:

Line a baking sheet with parchment paper.


Melt the BAILEYS® baking chips in a double boiler until about half of the chips are melted. Remove from heat and continue to stir until completely melted.


Drop a whole pretzel into the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate. Let the excess drip back into the bowl, then place it on the prepared baking sheet. Repeat with remaining pretzels.


While the pretzels are still wet, sprinkle them with your choice of assorted sprinkles or nuts.

Allow pretzels to dry. Store in an airtight container for up to two weeks.

Miracle on 7th Street Event

Clabber Girl Bake Shop Café Sales to be Donated to Two Local Children’s Charities During ‘Miracle on 7th Street’

Chances And Services for Youth (CASY) and Borrowed Hearts named as the benefiting children’s organizations

TERRE HAUTE, IN, November 12, 2019— Clabber Girl Corporation is proud to announce that the proceeds of all sales at the Clabber Girl Bake Shop Café on Friday, December 6th and Saturday, December 7th will be donated to two local children’s charities as part of Clabber Girl’s participation in the 2019 ‘Miracle on 7th Street’ event.


The two benefiting charities are Chances And Services for Youth (CASY) and Borrowed Hearts. Both organizations are making tremendous impacts on the community to improve the lives of children. All monies donated to these two worthy causes will be used locally by the charities.


Clabber Girl Bake Shop Café sales during breakfast and lunch on Friday, December 6th and Saturday, December 7th as well as sales during First Friday Chef’s Night on Friday, December 6th will be donated to Chances And Services for Youth (CASY) and Borrowed Hearts. The December theme for Chef’s Night is ‘Breakfast for Dinner’.


Keeping with Clabber Girl’s annual tradition, the Clabber Girl Museum and Bake Shop Café will be decorated with a colorful display of holiday trees and Clabber Girl will be a train stop for the ‘Miracle on 7th Street’ event.
For more information about ‘Miracle on 7th Street’, please visit: https://www.facebook.com/MiracleOn7thStreetTerreHaute/


About Chances And Services for Youth (CASY): CASY collaborates and networks with local, state, and national non-profit organizations, businesses, and governmental/law enforcement agencies to provide cost-effective programs for infants through college-age children and their families.


About Borrowed Hearts: The Borrowed Hearts mission is to help every foster family by sharing, helping, inspiring, nourishing, and educating. Our goal is to raise awareness for fostering and the needs these families have through community partnerships and advocacy. All funds raised are used to provide clothing, hygiene, development, and a loving support system for families who willingly give of themselves to care for foster children.


About Clabber Girl Corporation:
Clabber Girl Corporation is the manufacturer of Clabber Girl® Baking Powder, the #1 retail baking powder brand in the nation. For more than 150 years, Clabber Girl has earned the trust of home cooks and culinary professionals alike. Today, Clabber Girl is more than just baking powder; it is a leader in the food industry. Recently, it has expanded its product offerings to include a broader range of cooking and baking ingredients, creating a stronger presence in retail, foodservice and industrial markets. Clabber Girl is a subsidiary of B&G Foods, Inc. (NYSE: BGS).


About B&G Foods:
Based in Parsippany, New Jersey, B&G Foods and its subsidiaries manufacture, sell and distribute high-quality, branded shelf-stable and frozen foods across the United States, Canada and Puerto Rico. With B&G Foods’ diverse portfolio of more than 50 brands you know and love, including Back to Nature, B&G, B&M, Cream of Wheat, Green Giant, Las Palmas, Le Sueur, Mama Mary’s, Maple Grove Farms, Mrs. Dash, New York Style, Ortega, Polaner, SnackWell’s, Spice Islands and Victoria, there’s a little something for everyone. For more information about B&G Foods and its brands, please visit www.bgfoods.com.

Chocolate Pecan Pie

Ingredients

  • 1 unbaked pie crust (to fit into a nine-inch pie pan)
  • 4 Tbsp. unsalted butter (1/2 stick)
  • 1 C. granulated sugar
  • 3 lg. eggs, lightly beaten
  • 3/4 C. light corn syrup
  • 1/4 tsp. salt
  • 2 Tbsp. BAILEYS® Original Irish Cream Liqueur
  • 2 tsp. vanilla extract
  • 1 C. chopped pecans
  • 1/2 C. BAILEYS® baking chips

Directions

Preheat oven to 350° F. Place the pie crust into a glass 9-inch pie pan.
Cream the butter and sugar until light and fluffy. Add in eggs, one at a time until well blended. Add corn syrup, salt, BAILEYS® Original Irish Cream Liqueur and vanilla; mix on low speed until well blended. Spread the pecans and BAILEYS® baking chips in the bottom of the unbaked pie
shell, then pour the filling over. Bake at 350° F for about 45 minutes, or until set. Cool completely, or refrigerate.

Hazelnut Dipped Pretzels

Ingredients

  • 1 C. hazelnut spread
  • 1 Tbsp. unsalted butter, room temperature
  • ½ C. powdered sugar
  • ½ C. brown sugar, packed
  • 60 mini pretzels
  • 2 C. Rex Espresso baking chips (1 bag)

Directions

In the bowl of a stand mixer, blend together the hazelnut spread and butter.
Add the powdered sugar and brown sugar. Blend until thoroughly combined.
Roll the hazelnut butter mixture into small balls (about two tsp. each).
Sandwich a hazelnut ball in between two pretzels. Set aside. Repeat with
remaining hazelnut balls and pretzels.
Melt the Rex Espresso baking chips in a double boiler until about half of the chips are melted.
Remove from heat and continue to stir until completely melted.
Working one at a time, dip a hazelnut filled pretzel into the melted Rex
Espresso baking chips halfway to coat one side. Place the dipped pretzel onto a parchment lined baking sheet.
Repeat with remaining pretzels. Allow to cool and for the melted chips to set.

Pumpkin Mug Cake

Ingredients:

  • 2 Tbsp. water
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. pumpkin puree
  • 2 Tbsp. sugar
  • ½ tsp. vanilla extract
  • ½ tsp. Clabber Girl Baking Powder
  • 1 tsp. pumpkin pie spice
  • ¼ C. all-purpose flour

Direction:

Whisk water, oil, puree, sugar, vanilla, baking powder, pumpkin pie spice and flour together.

Spoon the mixture into one 8 oz. mug. Microwave on high 1 1/2 minutes until top has set.

Microwave ovens below 1000 watts may require additional cook time to reach proper internal temperature of 210° F. Let stand one minute before enjoying.

Top with melted chocolate, chopped nuts, additional pumpkin pie spice and/or whipped cream as desired.

Pumpkin Doughnuts with BAILEYS® Original Irish Cream Baking Chips

Pumpkin Doughnuts with BAILEYS® Original Irish Cream Baking Chips

Ingredients:

Donut Batter:

  • ¾ C. unsalted butter, softened (1 ½ sticks)
  • 1 C. granulated sugar
  • 2 lg. eggs
  • 3 C. all-purpose flour
  • 2 ½ tsp. Clabber Girl Baking Powder
  • ¼ tsp. Clabber Girl Baking Soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • 1 C. pumpkin puree
  • ¼ C. buttermilk
  • 1 C. BAILEYS® baking chips

BAILEYS® Glaze:

  • 1 ½ C. milk
  • ½ C. BAILEYS® Original Irish Cream Liqueur Pumpkin Spice Flavor
  • ¼ C. granulated sugar
  • 1 Tbsp. plus 1 tsp. Clabber Girl Corn Starch
  • 2 C. BAILEYS® baking chips (one bag)

Directions:

Donut Batter:

Preheat oven to 350° F. Cream butter and sugar until light and fluffy. Beat in the eggs, one at a time. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add the dry mixture to the butter mixture. Add the pumpkin puree and buttermilk and mix until just combined. Stir in the BAILEYS® baking chips.

Spray a donut pan with non-stick spray. Transfer the donut batter to a piping bag. Pipe the batter into the donut pan, filling them halfway (the donuts will rise). Bake at 350° F. for 10-13 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan.

Glaze:

In a medium saucepan, combine milk, BAILEYS® Original Irish Cream Liqueur Pumpkin Spice Flavor, sugar and corn starch. Whisk together until the mixture comes to a boil. Remove from heat. Whisk in the BAILEYS® baking chips until melted and the glaze is smooth.

To Assemble:

Dip the cooled donuts into the glaze to coat one side or drizzle the glaze over the cooled donuts.

Top 3 Pumpkin Spice Latte Inspired Recipes

Pumpkin Spice Latte Bread

Ingredients:

Bread:

  • 2 C. all-purpose flour
  • 1 C. granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Soda
  • ½ tsp. Kosher salt
  • 15 oz. pumpkin puree
  • ½ C. unsalted butter, melted (1 stick)
  • 2 lg. eggs
  • 2 tsp. vanilla extract
  • 1 C. Rex Espresso baking chips

Topping:

  • ¼ C. all-purpose flour
  • ¼ C. brown sugar, packed
  • 2 tsp. ground cinnamon
  • 2 Tbsp. unsalted butter, cut into bits

Directions

Preheat oven to 350° F. Grease a 9×5-inch loaf pan, then set aside.

Batter:

In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt; set aside. In a medium bowl, combine the pumpkin, butter, eggs and vanilla.

Pour liquid mixture into dry mixture. Using a rubber spatula, gently mix until blended. Add Rex Espresso baking chips and gently fold into batter. Pour batter into prepared pan.

Topping:

Mix flour, brown sugar and cinnamon in a small bowl. Add butter and mix until a crumbly meal is formed. Sprinkle topping evenly over the batter.
Bake at 350° F for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Set on a wire rack to cool.

Pumpkin Spice Latte Muffins

Ingredients:

  • 2 C. all-purpose flour
  • 1 C. granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Soda
  • ½ tsp. Kosher salt
  • 15 oz. pumpkin puree
  • ½ C. unsalted butter, melted (1 stick)
  • 2 lg. eggs
  • 2 tsp. vanilla extract
  • 1 C. Rex Espresso baking chips, divided

Directions

Preheat oven to 350° F. Line a muffin pan with paper baking cups.

In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt; set aside. In a medium bowl, combine the pumpkin, butter, eggs and vanilla.

Pour liquid mixture into dry mixture. Using a rubber spatula, gently mix until blended. Add 3/4 C. Rex Espresso baking chips and gently fold into batter. Pour batter evenly into lined muffin pan. Sprinkle remaining 1/4 C. on top of muffins before baking.

Bake at 350° F for 24 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing to a wire rack. Top with cream cheese frosting to change these muffins into cupcakes!

Pumpkin Spice Latte Cookies

Ingredients:

Cookie Dough

  • 1/2 cup butter, softened
  • 1 cup brown sugar, packed
  • 1 cup canned pumpkin
  • 1 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp Clabber Girl Baking Powder
  • 1 tsp Clabber Girl Baking Soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 2 C. Rex Espresso baking chips (one bag)

Directions:

In a large bowl cream together butter and sugar; add pumpkin and vanilla and mix well. In a separate bowl combine flour, baking powder, baking soda and spices. Add to creamed mixture and mix until thoroughly combined. Gently fold in Rex baking chips. Refrigerate dough for at least 2 hours, until firm.

Line baking sheets with parchment paper and preheat oven to 350° F. Scoop chilled dough by the tablespoonful, shape into a dough ball and place cookies 1-inch apart on baking sheets. Bake for 12 to 15 minutes.