February is more than half way done, and yet the temperature shows no sign of “springing” back up (see what we did there?), but have instead taken a nose dive, plunging us back into the arctic cold, at least for those of who have the great pleasure of residing in the Midwest and on the East Coast…
But fear not, because the best way to stay warm in times like these is to turn on your oven! And The Queen is rising to the occasion (and again, see what we did there?) with a few immaculatey easy scratch baking recipes that will make everyone’s tummies warm and happy!
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!
Yes, we’ve heard this not once, and we’ll be the first to admit that there’s work to be done our our refrigerated scones. But for the time being, we’re thrilled to introduce this oh-my-gosh-this-is-heaven made-from-scratch scone recipe! Yes, it’s not as convenient as popping a can, separating dough on pan and baking it. But I promise you, these Glazed Candied Ginger Sweet Potato Scones will be well worth your time and efforts!
And you know what the best part about it is? We’re sharing this recipe right around Thanksgiving, and we all know that there’ll be plenty of sweet potato dishes at the dinner table, possibly leftover for the day, the week after! Well, here’s the perfect recipe that will give your leftover sweet potato mash a delicious makeover!
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.
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
1 2/3 cups Immaculate Baking Co.™ organic pancake & waffle mix
1 1/3 cups milk
2 tablespoons vegetable oil
2 tablespoons sour cream
2 tablespoons organic dark brown sugar
Here’s How to Get Your Mix On:
- 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.
- Heat 6-inch round waffle maker as directed by manufacturer. In medium bowl, stir Waffle ingredients together with fork or whisk until smooth.
- 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.
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.
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:
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
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’!
- 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.
- 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.
- 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.
- 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.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
There was quite a bit of confusion around whether or not today is in fact National Pancakes Day, because apparently IHOP has their version around Feb/March, but all these food websites are saying that today is the day you should stack it tall! Hey, all this is telling us is that people WANT their pancakes, and we’ve got the perfect seasonal pancake recipe for you!
You Will Need:
- 1 2/3 cups Immaculate Baking Co.™ pancake & waffle mix
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- 1 cup milk
- 1/3 cup canned pumpkin (not pumpkin pie mix)
- 2 eggs
- 1/4 cup toasted pecan halves, finely chopped
- 2 tablespoons light brown sugar
- 2 tablespoons finely chopped crystallized ginger
- Vegetable oil
- Additional pecan halves, if desired
- Maple-flavored syrup, if desired
Here’s How to Get Your Mix On:
- Heat nonstick skillet or griddle over medium-high heat or to 375°F. In large bowl, stir all ingredients except oil, additional pecan halves and maple syrup. Brush skillet with vegetable oil.
- For each pancake, pour 1/4 cup batter onto hot skillet. Cook about 1 minute or until edges are dry and bubbles break on surface. Turn; cook other side until golden brown. Garnish with additional pecan halves. Serve with syrup.
1 Pancake: Calories 100 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 25mg; Sodium 140mg; Potassium 60mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 3g
% Daily Value: Vitamin A 15%; Vitamin C 0%; Calcium 2%; Iron 4%
Exchanges: 1 Starch, 1/2 Fat
Carbohydrate Choices: 1
- How-To To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
- Substitution No pumpkin pie spice? Use 1 teaspoon ground cinnamon and 1/2 teaspoon each of ground nutmeg and ground ginger.
If you’re like me, who prefers a savory brunch or breakfast option, well, this Cheesy Rosemary Biscuit recipe is for you!
I have to admit, I’m not a huge pancake or waffle eater. Whenever given a choice for breakfast or brunch, I always go the savory route. So when we launched our new Pancake & Waffle Mix, I was like, yay, but what am I going to do with it? And then I discovered all these fun savory recipes you can create with our mix – everything from biscuits, to scones, to using it as a batter to deep fry other yumminess, and the list goes on and on!
This Cheesy Rosemary Biscuits is as easy as it gets! Just mix in all the ingredients, spoon out the dough onto your cookie sheet, pop them in the oven, and voila, you have a basket fully of freshly baked yummy goodies! Enjoy!
You Will Need:
- 2 cups Immaculate Baking Co.™ Pancake & Waffle mix
- 1/2 cup any shredded cheese of your choice (2 oz)
- 2/3 cup milk
- 1 teaspoon dried rosemary leaves, crushed
- 2 tablespoons butter or margarine, melted
- 1/8 teaspoon garlic powder
Here’s How to Get Your Mix On!
- Heat oven to 450°F. In medium bowl, stir Pancake & Waffle mix, cheese, milk and 1/2 teaspoon of the rosemary leaves until soft dough forms. On ungreased cookie sheet, drop dough by 9 spoonfuls.
- Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter, garlic powder and remaining 1/2 teaspoon rosemary leaves; brush over warm biscuits.