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!

 

Cream Cheese-Filled Pumpkin Bread

I want to make sure we get our pumpkin kick out before Thanksgiving is over! Yes, we’ve already done Pumpkin Chocolate Chip Bread before, so I thought we’d switch it up just a tad – by filling the bread batter with cream cheese! I’ll be the first to admit, I’m a sucker for anything that has cream cheese in it, on it! Now don’t try to deny you feel the same way!

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!

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!

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!

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!

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.

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!

 

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!

 

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.

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 walnuts

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.

Immaculate Baking Apple Crisps!

I don’t know about you, but while fall is my favorite season (not just because I’m a fall baby), there’s still somewhat of a shock (and a lot of denial) when transitioning from summer to autumn. I for one, refuse to break out my boots until October. And any sight of pumpkins this early in the season is just an eye sore. I’ve come to notice that, of all the fall ingredients and fruits, apples seem to be the acceptable. It’s just autumn-y enough, without seeming overly aggressive.

With this in mind, our fabulous Manager of Royal Awesomeness, Alicia, decided to bake up this Apple Crisp with our New Immaculate Baking Organic All Purpose Flour!

R.I.P. Summer. Until next year. You have not been forgotten. And that’s why we’re holding off our pumpkin yumminess for a little while longer!

You Will Need:
Filling
7-10 in season apples, sliced
A few tablespoons of Immaculate Baking Co. ™ Organic All Purpose Flour
A sprinkle of cinnamon

Topping
2/3 cup brown sugar
2/3 cup Immaculate Baking Co. ™ Organic All Purpose Flour
2/3 cup oats
6 tablespoon room temp butter
2 tablespoon cinnamon

Here’s How to Get Bakin’:

1. Preheat oven to 350⁰F. Put apples with light dusting of flour and cinnamon into bottom of an 8×8 or 9×9 pan.
2. In small bowl, combine topping ingredients and cut butter into topping until mixture gets crumbly and well mixed.
3. Top apples with topping and bake (you can double the topping if you love the “crisp”).
4. Bake crisp for 40-45 minutes until topping is golden brown.

Coconut Cinnamon Cheesecake Braid

I had almost forgotten that I’ve got all these refrigerated dough in my fridge! And it has been a while since I last did a recipe using our cinnamon rolls, so here goes!

I know I know, people like to just pop our cinnamon rolls in the oven and bake them up as is. Easy peasy convenience is definitely what we’re going for with our cinnamon rolls! But hey, if you’ve got a few extra minutes and a few more simple ingredients to spare, I promise you won’t be sorry for putting a little bit extra time in making these cinnamon rolls even more special!

I had bought a whole bag of coconut flakes for my chocolate rum cake recipe a couple weeks ago, so it’s about time that I baked up something else that would put all that yumminess to good use! I honestly can’t say that I’ve made any sort of braids with our cinnamon rolls before, but I can’t think of why it’s taken me this long to get in on such a super easy way of giving our cinnamon rolls a special twist! I even took step shots to commemorate this special moment! Hope you’ll enjoy this recipe as much as my neighbors and coworkers have!

You Will Need:

• 1 package (8 oz) cream cheese, softened
• 2/3 cup coconut
• 1/4 cup sugar
• 1 egg
• 1 teaspoon coconut extract
• 1 can Immaculate Baking Co.™ refrigerated cinnamon rolls
• 3 tablespoons sliced almonds

Here’s How to Get the Dough Rolling:

1. Heat oven to 350°F. Line large cookie sheet with parchment paper (or tin foil). In medium bowl, beat cream cheese, coconut, sugar, coconut extract and egg with electric mixer on medium speed about 30 seconds or until well blended.
2. Separate dough into 5 rolls; reserve icing. Unroll each roll into a 20-inch strip, stretching if necessary; cut each strip in half. Place strips cinnamon side up, with sides touching, on cookie sheet.
3. Spoon cream cheese mixture crosswise down center of square in 3-inch wide strip. Fold ends of cinnamon roll strips over filling, pulling gently to overlap slightly in center; press gently. Sprinkle with almonds.
4. Bake 25 to 35 minutes or until top is deep golden brown. Cool on cookie sheet 10 minutes.
5. Meanwhile, in small microwavable bowl; microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm braid. Serve warm or cool.

The Classic Monkey Bread!

I can’t believe that I’ve been blogging about baked goodies for this long, and not once had I posted about Monkey Bread! Okay, in my defense, I don’t own a fluted pan or whatever that thing that you bake the biscuits in is called, AND more importantly, having already gained at least 10 pounds since I’ve started on this desk, any sort of Monkey Bread would just END ME.

Fortunately, Alicia, our Manager of Awesomeness, stepped up and took one, I mean, baked one for the team! The towering ooey gooey yumminess was still warm and fluffy by the time she brought into the office! And of course all my inhibitions about monkey bread went out the window because you NEVER EVER turn down free monkey bread! Okay, so maybe that’s why I gained 10 pounds…

Oh but enough about me and my monkey bread complex. It’s time for you to get your oven on!

You Will Need:

• 2 cans Immaculate Baking Co.™ refrigerated buttermilk biscuits
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1 cup firmly packed brown sugar
• 3/4 cup butter or margarine, melted

Feel free to add some raisins or walnuts to put a personal touch to your monkey bread!

Here’s How to Get the Dough Rolling:

1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Apple Ricotta Brunch Biscuits

I try to be short and sweet with our recipe blog posts. If you read food blogs like I do, then all you really care about are the photos (gotta know what you’re getting yourself into), and then the list of ingredients (gotta know if you need to go grocery shopping for some obscure ingredients).

So here goes another short blog about brunch items.

I love brunch, and so do a lot of people. But it’s not like you can go out for brunch every single weekend. Can you imagine how quickly the bills will stack up??? The good news is we’re all about sharing fun, easy recipe ideas so you can enjoy a homemade brunch anytime you want, starting with our Apple Ricotta Biscuit idea!

We love love love being creative, whether that’s in the kitchen coming up with new food ideas, or hanging out with uber-talented folk artists. And so here’s the thing: We like to think about our dough like empty canvases – you can get all creative and make all sorts of brunch biscuits, just switch in different ingredients and toppings, and you can fill your brunch menu with something sweet to salty to everything in between! Be Creative and Get Bakin’!

You Will Need:

• 1/2 cup sugar
• 1 cup ricotta cheese
• 1 egg
• 1/4 cup sliced almonds
• 1/2 teaspoon cinnamon
• 1 can Immaculate Baking Co.™ Refrigerated Buttermilk Biscuits
• 1 small apple, peeled, cut into 8 wedges (1/2 inch thick)

Here’s How to Get the Dough Rolling:

1. Heat oven to 375°F. Spray 8 jumbo muffin cups or 8 (6-oz.) custard cups with nonstick cooking spray. In small bowl, combine sugar, cheese and egg; beat at high speed for 1 minute.
2. In small bowl, combine almonds and cinnamon; mix well. Separate dough into 8 biscuits. Press each biscuit evenly in bottom and up sides of spray-coated muffin cups. Place 1 wedge of apple in each cup. Spoon 2 rounded tablespoonfuls cheese mixture over each apple wedge; sprinkle with almond mixture.
3. Bake at 375°F. for 20 to 25 minutes or until biscuits are deep golden brown and apples are crisp-tender. Remove biscuits from muffin cups; cool 15 minutes. Serve warm. Store in refrigerator.