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.

Sweet Potato Fries with the Toasted Marshmallow Dipping Sauce

Sweet Potato Fries with Roasted Marshmallow Dipping Sauce

These Sweet Potato Fries are easy to make, baked to slightly crispy, lightly seasoned and paired with a delicious Toasted Marshmallow Dipping Sauce to satisfy your salty and sweet cravings!

We plant sweet potato slips every Spring to harvest fresh sweet potatoes from our garden in the Fall. I love any time we can use produce that comes out of the garden, that we’ve grown ourselves. I sure enjoy that sweet potatoes can be prepared savory or sweet and taste wonderful both ways. For this recipe it is a nice and light mix between the two!

For sweet potato fries, I enjoy a little crisp on the outside and soft on the inside. Baking the sweet potato fries using Clabber Girl Corn Starch will give you a crispy sweet potato fry that is perfectly crispy on the outside and still soft and flavorful on the inside.

This recipe is easy to make. You simply cut the sweet potatoes into long strips, about 1/4 inch wide. They then are soaked in water for about 30 minutes. This helps them to soften up a little for baking.

The dipping sauce comes together quickly.

Sweet Potato Fries with Toasted Marshmallow Dipping Sauce

Ingredients:

Sweet Potato Fries:

  • 2 sweet potatoes, peeled
  • 2 Tbsp. olive oil
  • 2 Tbsp. Clabber Girl Corn Starch
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • Fine sea salt, to taste
  •  

Toasted Marshmallow Dipping Sauce:

  • 1 bag large marshmallows
  • 1/2 C. heavy cream
  • 1 tsp. ground cinnamon
  • 1 tsp. brown sugar
  • 1/2 tsp. ground nutmeg
  •  

Directions:

Peel and slice the sweet potatoes into long, thin strips. About 1/4-inch-wide, so all the strips are evenly cut. Place the fry strips into a large bowl of water and soak for about 30 minutes.

After the 30 minutes, remove the fries from the water and pat dry with a clean towel. Add the fries to a medium sized bowl. Drizzle the olive oil over the fries and use a spatula and mix so all the fries are well coated.

In a separate bowl, add the Clabber Girl Corn Starch, garlic powder and pepper and whisk together until well blended. Sprinkle the corn starch mixture over the prepared sweet potato fries and toss so they are all well coated. Evenly space on a Parchment paper lined baking sheet and place in the oven for 15 minutes at 425° F.

Remove the baking sheet, then using a spatula flip over the sweet potato fries, keeping them evenly spaced. Then place them back in the oven for an additional 15 minutes. Remove the baking sheet and lightly sprinkle the sweet potato fries with the fine sea salt and let cool for 5 minutes. Serve warm with the Toasted Marshmallow Dipping Sauce.

Toasted Marshmallow Dipping Sauce:

Evenly place the large marshmallows on a baking sheet and place in the 425° F. oven. Watch for the marshmallows to become lightly toasted, about 2 minutes. Once the marshmallows are toasted, remove them from the oven. Using a blender, add the heavy cream, marshmallows, cinnamon, brown sugar and nutmeg and blend until well mixed and combined. Pour the blended sauce into dipping bowl.

Enjoy the Sweet Potato Fries with the Toasted Marshmallow Dipping Sauce.

Recipe notes:

You will want to make the sauce right at the time you are ready to serve the fries, as the sauce will set up after a while.

This is a great snack to enjoy at home or to serve for a pot luck meal. The sweet and salty pairing is so yummy!

Sweet Potato Fries in a mug with Roasted Marshmallow Dipping Sauce

Award Winning Chili Seasoning

Award Winning Chili Seasoning Ingredients

This chili seasoning took Chef Eddie Wilson three years to perfect and won him the 2006 Annual Chili Cook-Off Competition. The key to this recipe is using the highest quality ingredients available, which is why we recommend using Spice Islands brand. If your grocery store doesn’t have dried chiles, you may substitute the powdered versions with similar results.

When preparing this to use right away, dry roast the spices on low to medium heat until everything starts to smell fragrant. This should take about 10 minutes, and it is better to err on the side of not roasted enough than accidentally scorching all of your ingredients.

Award Winning Chili Seasoning side view of ingredients

When preparing ahead of time, you won’t want to dry roast the spices. Roasting does give a deeper flavor profile and more intense heat to this seasoning, but will make it have a much shorter shelf life. All spices lose their flavor over time, so make a batch of seasoning to last you all fall/winter long. Light, humidity and heat degrade spices quickly. Keep your chili seasoning in a tightly-sealed container in a cool, dark place such as a side cabinet. Don’t store spices above the stove or anywhere they could be exposed to high heat and light (such as right beside your stove).

Aside from using it in chili, this seasoning may also be used as dry rub on pork or chicken. Add 2-3 Tbsp. of oil to make an overnight marinade. Sprinkle some on top of fried eggs or use in breakfast burritos. The possibilities are endless!

Ingredients

Directions:

If using immediately: Tear all the chiles into rough pieces. In a large pan, dry roast all of the ingredients for about 10 minutes over medium heat. Place the mixture in a food processor and blend to a fine powder. Add to chili to taste.

If prepping ahead of time: Tear all the chiles into rough pieces. Add pumpkin seeds, bay leaf and chiles to a spice grinder or food processor and blend to a fine powder. Add powder and remaining ingredients to an airtight jar. Store in a cool, dark, dry place.

Homemade award winning chili seasoning with 16 ingredients

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.

Chicken and Dumplings

Chicken and Dumplings is always a good go-to meal that is a family favorite! It is a delicious comfort food meal. Juicy chicken, tender dumplings, in a flavorful broth bring this recipe together for an easy, one pot meal. Chicken and Dumplings is a great fall and winter meal. So warm and comforting on a chilly day. This recipe starts with cutting up three chicken breasts into chunks, preparing the onions, carrots, and celery.

Then combine the chicken breast chunks together with the chicken broth, vegetables, and seasonings.

While the broth is simmering, prepare the dough for the dumplings. Add the dumpling ingredients into a small mixing bowl. Using a fork, press down on the shortening until it is blended into the mixture.

Next, you’ll add the milk just a little at a time to the dumpling mixture. All the milk may not be used, but you will want the dough to be soft and not sticky. Use a fork to gradually mix the milk into the mixture to create the dough.

Then move the dough to a floured surface and knead it a few times. Then using a rolling pin, roll out the dough to about ⅛-inch thick.

Then cut the dough into 1-2 inch wide strips to create the dumpling. Cut each strip so each dumpling is about 2-inches long.

Add the dumplings to the simmering pot and simmer for an additional 15 to 20 minutes.

Chicken and Dumplings

Ingredients:

For the soup:

  • 3 chicken breasts, cut into chunks
  • 1 med. onion, diced
  • 1 C. carrot, julienned
  • 3 stalks celery, thinly sliced
  • 8 C. low sodium chicken stock
  • 2 bay leaves
  • salt and pepper, to taste
  • 4 Tbsp. Clabber Girl Corn Starch (optional)
  •  

For the dumplings:

  • 1 3/4 C. all-purpose flour, plus extra for dusting when rolling out
  • 1/3 C. shortening
  • 1/2 tsp. Clabber Girl Baking Powder
  • 3/4 C. milk
  • 1/2 tsp. salt
  •  

Directions for Chicken and Dumplings:

Using a large stock pot, add the chicken, onions, carrots, celery and season to taste with the salt and pepper. Also add the bay leaves. Add the chicken stock and bring to a boil.

Reduce the heat, and simmer for 60 minutes or until the chicken is cooked through and tender. Meanwhile, during the simmering of the broth, prepare the dumplings.

To make the dumplings, add the flour, Clabber Girl Baking Powder, salt and shortening in a medium mixing bowl. Using a fork, press down on the shortening until it is blended into the mixture.

Add the milk a little at a time. Continue to stir in the milk into the flour mixture until it well combined. You may not use all the milk, so that is ok, add enough so the dumpling dough is soft, but not sticky.

On a floured surface, knead the dough a few times until smooth. Roll the dough out on a floured surface to roughly ⅛-inch thick. Cut into 1-inch strips, then approximately 1 to 2 inch lengths.

Add the dumplings to the simmering broth. Simmer for an additional 15 to 20 minutes until the dumplings are cooked and tender.

If you desire the broth to be a little thicker, add 4 Tbsp. Clabber Girl Corn Starch with 4 Tbsp. water and mix together until well blended. Then add this mixture gradually to the Chicken and Dumplings and mix in until desired consistency is reached.

Beef and Noodle Casserole

Beef and Noodle Casserole from Scratch with Clabber Girl Corn Starch 2

This beef and noodle casserole is an easy comfort meal that is also perfect for feeding a crowd. It’s a delicious blend of ground beef in a flavorful creamy sauce, tossed with egg noodles and topped with a blend of Italian cheeses! For sure a meal the whole family will love.

I love a good casserole and I love having casseroles as part of our meal plan. It’s a simple recipe that is great to fit in our busy schedule, but yet still having a nice meal. Perfect for a busy weekend or school night.

The egg noodles can cook in one pot at the same time as browning the ground beef. Set them aside after they are done and begin to make the sauce mixture. The sauce mixture quickly goes together. Then the cooked beef and noodles go back into the sauce and it is poured into a baking dish and topped with the cheese blend. Then bake and serve!

I love that this recipe is one that you can do different variations to change it up a bit too. Add mushrooms or bell peppers to incorporate some vegetables.

Freezer meals are also great and so helpful in the busy season of life. Make up this casserole in the 9×13, cover with foil and place in the freezer for a later time.

Beef and Noodle Casserole

Ingredients:

  • 8 oz. egg noodles
  • 2 tsp. olive oil
  • 1 lb. ground beef, I used 85% lean
  • salt and pepper to taste
  • 1 sm. onion, diced
  • 2 cloves garlic, minced
  • 3 Tbsp. butter
  • 3 Tbsp. Clabber Girl Corn Starch
  • 2 ½ C. beef broth
  • ¾ C. sour cream
  • 2 C. Italian blend cheese
  •  

Directions:

In a large saucepan, cook the egg noodles al dente, just a few minutes shorter than instructed on the package. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until its browned and cook through. Season with salt and pepper to taste.

Once the ground beef is cooked, remove it from the skillet, leaving the grease in the skillet. With 85% lean, there is just the right amount of grease left. Set aside the cooked beef.

Add the diced onion and minced garlic to the pan to sauté in the grease for about 5 minutes, until soft and translucent. Add the butter in and stir around in the onion/garlic mixture until melted. Add in the Clabber Girl Corn Starch, and using a fork, stir it in continuously for about 1 minute. Add in the beef broth and in until the mixture is well combined. Mix in the sour cream and 1 cup of the cheese and stir continuously until melted and well combined. Let simmer for 3 or 4 minutes and sauce will thicken. Add the cooked ground beef back into the skillet and stir together with the sauce mixture. Add the cooked egg noodles and stir in carefully until they are well coated.

Pour into a 9×13-inch baking dish and spread evenly in the dish. Sprinkle the remaining 1 cup of cheese over top of the casserole. Bake at 375° F. for 15 minutes until cheese is melted.

Beef and Noodle Casserole with Clabber Girl Corn Starch and Italian Cheeses

Rex Espresso Baking Chips

Clabber Girl Corporation is proud to announce the launch of Rex Coffee ‘Espresso Baking Chips’ which marry two flavors Americans love: coffee and chocolate. The baking chips, which are exclusive to Walmart stores, are now available at over 2,000 US locations and retail for $2.47 per bag.

For the launch of the Rex Coffee Espresso Baking Chips at Walmart stores, an exclusive digital cookbook is available for download by clicking here. The cookbook features 15 recipes which highlight the flavor and aroma of this unique product.

ARE YOU A BLOGGER/INFLUENCER?
Clabber Girl Corporation is looking for bloggers, photographers and influencers to try out the Rex Espresso Baking Chips FOR FREE! Just fill out this short form and if you qualify, we will send you a free 12 oz bag of chips.

Fried Chicken

Fried Chicken is such a great classic comfort food! It may be a Sunday dinner or a cookout with friends, you can never go wrong with fried chicken. Serve it with some of your favorite homestyle side dishes, vegetables or salad for a complete meal. Pair it with a glass of delicious sweet tea!

Homemade Fried Chicken with Clabber Girl

This Fried Chicken recipe is super easy and results in delicious, crispy fried chicken! For this recipe, the chicken pieces marinate in the buttermilk/hot sauce mixture overnight. Then you dip it in the batter mixture, then fry it.

Homemade Fried Chicken Recipe

Double or triple the batch, depending on what kind crowd you’ll be serving to, as fried chicken never lasts long.

Homemade Fried Chicken Dinner

Fried chicken is a great dinnertime staple when your whole family loves them! It’s a delicious and inexpensive main dish for a meal or a meat dish for a potluck/carry-in.

Fried Chicken Recipe

Ingredients for Fried Chicken:

  • 3 1/2 lbs. chicken pieces (legs, thighs, breast, wings)
  • 2 C. buttermilk
  • 2 tsp. hot sauce
  • vegetable oil, for frying
  • 2 tsp. seasoned salt
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1 C. Clabber Girl Corn Starch
  • 1 C. all-purpose flour
  • 2 tsp. Clabber Girl Baking Powder
  • 1 3/4 C. water

Directions for Fried Chicken:

Place chicken in a large plastic freezer bag. Add the buttermilk and hot sauce and seal shut. Refrigerate for at least 2 hours, or overnight.

Remove chicken from buttermilk/hot sauce mixture in freezer bag and lay out on a baking sheet to prepare for frying.

Fill a large skillet about 1/3 to 1/2 full with vegetable oil. Heat oil to 350° F.

In a small bowl, combine seasoned salt, garlic powder and pepper together. Sprinkle chicken with seasonings and set aside.

Using an 9×13-inch dish, combine Clabber Girl Corn Starch, flour, Clabber Girl Baking Powder and water. Mix until it is well combined into a batter.

Dip chicken pieces into batter a few pieces at a time. Allow the excess batter to drip off.

Using tongs, slowly place the chicken into the hot oil to fry.

Cook in small batches, turning often. Cook for about 15 to 20 minutes or until evenly browned and done. Use a meat thermometer to check the internal temperature to be 165° F.

Remove fried chicken from oil and drain on a wire rack over paper towel before serving.

Enjoy!