Pear Upside Down Cake

So when does Fall end and we officially transition to winter exactly? Whatever that arbitrary divide is, I have a feeling that we’re getting dangerously close, and the recent temperature drop has not helped one bit.

If you ask me, I’m just going to say that as far as I’m concerned, it’s Fall until we get to December. And as it is still Fall, I wanted to share a recipe that uses probably the most underrated, yet equally, if not more delicious Fall fruits: Pears!

Pear Upside Down Cake

 

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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.

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.

Apple Caramel Cinnamon Rolls

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!

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:

  1. Preheat oven to 350 degrees. Spray a round glass pie plate or cake pan with cooking spray. Spread 1 cup of the apples inside.
  2. 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.
  3. In small bowl, mix butter and brown sugar until well blended. Pour brown sugar mixture into pan.
  4. 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.

 

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.

The Classic Monkey Bread

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.

Immaculately Unsloppy Joes

Dunno about you, but whenever people ask me about how my weekend went, I always say, “It was too short.”

Where did all the time go? And now we’re right back at the beginning of a brand new week. Must. Figure. Out. What. To. Serve. For. Dinner.

unsloppy joes

 

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