Eeeeks we’re less than 3 weeks out before Thanksgiving’s here! I know that there’s a million things that needs to get done in between now and when Turkey Day arrives, but there’s no need to panic! Breathe, just breathe, it’ll all work out, it always does!
For those of you who are off the hook to host Thanksgiving this year, you’re probably still racking your brain for an easy wow recipe that you can bring to the table. And this is where we come in: Chocolate Pecan Tartlets.
You can’t have Thanksgiving without pies, and it doesn’t get any cuter with mini pie tartlets! With just 30 minute prep time, this is one of those stress-free easy wow desserts that you’ve been on the hunt for! Do a test run this weekend to put it to the test!
Oh and if you need some help with our pie crust, check out these tips here.
You Will Need:
1 Immaculate Baking Co.™ refrigerated ready-to-bake pie crust, softened as directed on box
2/3 cup chopped pecans
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla
1/4 cup dark chocolate baking chips
1/2 teaspoon vegetable oil
Let’s Get the Dough Rollin’:
- Heat oven to 375°F. Unroll pie crust on lightly floured work surface; roll into 12-inch round. Using 2 1/4-inch round cutter, cut 24 rounds, rerolling dough as necessary. Gently press rounds floured side down into 24 ungreased nonstick miniature muffin cups.
- Sprinkle 1/3 cup of the pecans evenly into pie crust-lined muffin cups. In small bowl, beat brown sugar, butter, vanilla and egg with whisk just until smooth (do not overbeat). Spoon teaspoonful filling over pecans in each tartlet. Sprinkle with remaining 1/3 cup pecans.
- Bake 12 to 15 minutes or until filling is set and crust is light golden brown. Cool 1 minute; remove from pans. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave Drizzle ingredients uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle onto tartlets.
Servings: 24 tartlets
We’re officially in pie-making season! We know that your top preference would be to make your pie crust from scratch, but we all know that with all the things you’re juggling with, all the other things that you need to get done, sometimes the more time-consuming preferences might need to take a backseat. Sigh. If we only we all had 28 hours a day.
While we can’t pull out an extra 4 hours for you from thin air, we can offer you what we like to call clean convenience when it comes to baking for your family, and by that we mean the Immaculate Baking refrigerated Pie Crust! Hey, if nothing else, it’ll give you back at least 30 minutes of your day 🙂
Pretzel buns apparently make an ordinary burger seem that much fancier. Which got me thinking… we just came out with our own refrigerated pretzel dough a few months earlier, and we’re just starting BBQ/grilling season… so why not make our very own pretzel burger, Immaculate style? And that was exactly what I did!
These are super easy to assemble. Feel free to add you own “twist” to these mini pretzel sliders that would be a great appetizer to your summer grilling parties this season! Oh, and I decided to bake the patties instead of grilling them only because I didn’t have a grill to work with, and I’m happy to inform you that the baked patties were actually really juicy! Here’s to hoping that you’ll be serving up some of your own pretzel burgers this summer!
You Will Need:
- 1 can Immaculate Baking Co.™ refrigerated pretzel dough
- 1 lb ground beef
- Pepper and salt
- 4 slices of cheese singles of your choice
- If desired, add 1/3 cup onions, chopped
Here’s How to Get the Dough Rolling:
- Heat oven to 400⁰F. Grease cookie sheet. Unroll pretzel dough as one dough sheet. Cut the dough sheet in half and break apart the strips of dough. You’ll have a total of 16 strips. Twist the strips of dough into a pretzel as directed on the can.
- Add soda wash and sprinkle salt on each mini pretzel as directed on the can. Bake for 9-12 min. or until golden brown. Remove from cookie sheet.
- Mix pepper, salt and onions in ground beef. Shape beef mixture by tablespoonfuls into patties, and place on cookie sheet.
- Turn oven heat down to 350⁰F, and bake patties for 10-12 minutes. (I baked each side for about 5 min.)
- Remove pan from oven. Quarter each cheese singles into small cheese squares, and top each pattie with a cheese square.
- Put pan back in the oven for about 30 seconds or until the cheese melts. Slice open each mini pretzel and sandwich the cheesy beef pattie
Giving it a bit more punch: I grew up in a kitchen where we typically marinated our meat in soy sauce and wine before cooking it. So naturally I did the same thing with the patties, which added a lot more flavors! Give it a try!
Mother’s Day is right around the corner, and the one word that moms are so looking forward to, and dads probably all dread (haha) is BRUNCH.
You gotta figure out which restaurant to go to, fight through traffic to get there, and then possibly have to wait in line and fight through more human traffic, because apparently the entire city decided to have brunch and celebrate Mother’s Day all at the same time and in the same cafe or bistro or restaurant that you picked. You wolf down your food because you didn’t have breakfast and it took forever for your overpriced entree to finally arrive so you’re completely famished. You have to yell at the top of your lungs just so your family can hear you over the deafening chatter in the background. And then finally, you have to fight through traffic once again to get back home. And half the day is already over.
So yes. I get that planning a Mother’s Day Brunch can be a little bit stressful.
The fact that this winter lasted a good 7 months makes me think that we should skip right on into summer, and nothing says summer like fruity frozen desserts! I actually made something very similar to this Strawberry Brownie Frozen Dessert about a year ago when I first started working on Immaculate Baking, but I have to say that my baking skills and creativity have since grown tremendously. That’s your cue to share and repin this recipe so you can make it right away!
I don’t know about you, but I think it’s pretty impressive to pull off something that rivals an ice cream cake with just 5 ingredients! This is something that you could serve right away, but the whipping cream could make things a bit messy, and that’s why I actually prefer freezing the whole thing overnight. And then I promise, it truly does almost taste like an ice cream cake. But hey, if you don’t believe, there’s really only way to find out for sure for yourself!
You Will Need:
- 1 pack Immaculate Baking Co. Gluten Free Fudge Brownie refrigerated cookie dough
- 2 egg
- 1 cup fresh strawberries
- 1 1/2 cups heavy whipping cream, whipped
- Pinch of sugar
Here’s How to Get the Dough Rolling:
- Heat oven to 350°F. Let cookie dough stand in room temperature to soften. In large bowl, break cookie dough apart and mix in eggs with electrical mixer. Mix in about 1/2 cup of the strawberries, sliced. Pour strawberry brownie mixture into a 8″ square baking dish.
- Bake for 20-23 minutes or until toothpick inserted in center comes out clean. Set aside to cool.
- In small saucepan, cook the remaining half of the strawberries with a pinch of sugar over medium-low heat, until strawberries fall apart and the sauce is thickened. Set aside to cool. Mix cooled strawberry compote with already whipped whipping cream. Pour whipping cream topping over brownies.
- Freeze overnight or at least until whipping cream sets. Will make slicing and serving much easier!
I totally made up the name Choco-Nana. It just sounds so fun to say 🙂
I’ve been a bit obsessed with reinventing how to prepare and bake up our goodies ever since one of our genius baker blogger friend, Marissa, came up with the Cinnamon Roll Waffle idea! Which got me thinking about a panini press. Now what would be a fun, easy panini recipe that we might be able to hack?
And pressssto (pun very much intended)! The Choco-Nana Crescent Panini is the perfect recipe for our first foray into the world of paninis!
Lynsey, our Director of Totes Awesomeness, volunteered her panini press and her kitchen to demonstrate just how easy breezy it is to serve up these yummy treats, which would also be great for after school snacks! She even added a little flare of her own by sprinkling on some shredded coconut in the paninis!
That’s your cue to whip out your panini press and put your own personal twist on the Choco-Nana Crescent Panini!
It’s kind of hard to wrap my mind around the fact that we’re already in April when there’s still ice on the ground, and ginormous snow dunes on the side of the roads that will take another couple months to fully melt. But Spring is right around the corner, and so is Easter!
For many, Easter is all about believing in something bigger than you; for others it’s all about the rabbit, and the egg hunt. For us though, it really is about just being with family and sharing an omnomnom moment. So we put Alicia, our Manager of Awesome, to work, and had her create a fun Easter food idea that’s sure to make your kiddos giggle, laugh and asking for seconds!
I’ve blogged about a couple biscuit pizza recipes in the past, but none as fun or as cute or as thematic as this one! Alicia put her own little twist to it by stuffing the bunny face (aka biscuit) with extra pepperoni, cheese and pizza sauce, which is something that I’d totally recommend. I personally like my biscuits to come with juicy, savory filling, so this is a highly endorsed extra step to pack in more flavors and really hop it up! (see what I did there??)