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.

Leave a comment

Filed under Recipes, Sweet

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!

Leave a comment

Filed under Recipes, Sweet

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.

Leave a comment

Filed under Recipes, Sweet

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.

7 Comments

Filed under Recipes, Sweet

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.

Leave a comment

Filed under Recipes, Sweet

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.

Leave a comment

Filed under Recipes, Sweet

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:
Brownies
1 box Immaculate Baking Co.™ brownie scratch baking mix
Butter and eggs called for on brownie mix box
Topping
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.

Leave a comment

Filed under Recipes, Sweet