We reposted our Immaculate Apple Pie recipe on Facebook the other day, and I’m guessing our Immaculate Bakers are already so pro that apple pies are just too “meh” for you. So we thought we’d fancy it up just a tad with this Caramel Apple Pecan Pie!
We’re in the final countdown to Thanksgiving! This may be exciting for some, but possibly panicking most… but everything’s all going to work out. So just take a chill pill.
Thanksgiving may be one of our most traditional family gatherings of the year, but more and more people are now putting their own personal twist on the untouchable traditions. For one, there’s more and more “Friendsgiving” happening, and we think our Streusel-topped Apple Cider Cupcakes might be a perfect dessert recipe to bring to one of your Friendsgiving dinner!
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:
7-10 in season apples, sliced
A few tablespoons of Immaculate Baking Co. ™ Organic All Purpose Flour
A sprinkle of cinnamon
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’:
- Preheat oven to 350⁰F. Put apples with light dusting of flour and cinnamon into bottom of an 8×8 or 9×9 pan.
- In small bowl, combine topping ingredients and cut butter into topping until mixture gets crumbly and well mixed.
- Top apples with topping and bake (you can double the topping if you love the “crisp”).
- Bake crisp for 40-45 minutes until topping is golden brown.
It’s that time of the year where it’s all about apples, apples and more apples! We thought we would “Fall” right into the season with these super easy Apple Caramel Cinnamon Rolls!
It’s apples, and a lot of yummy syrupy brown sugar, all of which goes over your favorite Immaculate Baking cinnamon rolls, I’m not sure what more needs to be said, except, DIG IN!!
You Will Need:
- 1 1/2 cups apples, chopped and peeled
- 1 can Immaculate Baking Co.™ refrigerated cinnamon rolls
- 1/2 c pecan halves or pieces, optional
- 2 Tbsp butter, melted
- 1/3 c. packed brown sugar
Here’s How to Get the Dough Rolling:
- Preheat oven to 350 degrees. Spray a round glass pie plate or cake pan with cooking spray. Spread 1 cup of the apples inside.
- Take rolls and separate into 5 rolls. Stuff all 5 rolls as is into the pan. Add remaining 1/2 cup apples and pecans and toss to mix. Reserve icing.
- In small bowl, mix butter and brown sugar until well blended. Pour brown sugar mixture into pan.
- Bake 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter. Drizzle icing if desired over warm rolls. Serve immediately.
I’m not sure what the weather has been like for the rest of the country, but it’s still a little chilly over where we are, chilly enough that we can still enjoy an Apple Streusel Cheesecake Bar. Oh who are we kidding. We’d happily gobble up an Apple Streusel Cheesecake Bar anytime of the year. You had me at apple. And streusel. And cheesecake. Gobble.
Today just felt like a day for apple pies. It’s such an all-time-favorite classic, that I feel like there really is no need to go into any lengthy explanation to convince you that this is going to be yummy-licious. And if you’ve never had a slice of apple pie in your life (we need to do something about that), or if you’re in doubt for whatever reason, well then, there really is only one way to settle this matter…
I had an extra pouch of cinnamon roll icing sitting in my fridge that I didn’t know what to do about.
It was leftover from when I made the cinnamon roll cheesecake. I had the good sense to hold on to it, because 1. who in their right minds would throw out a perfectly good pouch of icing, and 2. I just knew that there’s gotta be another recipe that could use that extra yumminess.
Ah yes I know, it’s tough living, having to wrack my brains to come up with a recipe that would need some extra icing, but after much pondering and snacking and Pinterest-shopping, at last, I’ve found a winner: Cinnamon Apple Biscuit Cups!