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.

 


Hamburger Cupcakes!

Happy National Cheeseburger Day! We wanted to put our own Immaculate twist to celebrating the day, something that you can’t get at a drive-thru… so ta-da!! We give you Hamburger Cupcakes!

Hamburger Cupcakes

This would be the touchdown treat at your next big Game Day party! It’s awww-sooo-cute to look at, to pick up, to bite into… it just oozes with cuteness! And talk about a sugar galore – it’s essentially a cupcake/cookie sandwich with some multi-color frosting action :) (p.s. There are natura l food coloring options out there!) Think of all the oohs and ahhs you’re sure to get from your guests and from your kiddos!

You Will Need:

  • 1 box Immaculate Baking Yellow Cake Mix
  • 1 box Immaculate Baking Gluten Free Double Chocolate Chip Cookie Mix (or any of your favorite chocolatey Immaculate Baking cookies!)
  • Frosting (natural food coloring: red, yellow, green!)
  • Sesame seeds if desired!

Here’s How to Get Your Mix On!

  1. Bake up 24 cupcakes with Immaculate Baking Yellow Cake Mix as directed on box. After the cupcakes are cooled, cut them in half horizontal-wise with a knife to create the bun.
  2. Bake up your favorite Immaculate Baking cookies as directed on package. Set your “patties” aside to cool.
  3. Prepare your frosting and separate into three portions. Mix in food coloring.
  4. Assemble your hamburger cupcake: Pipe yellow frosting on the bottom bun (your cheese!), slap on your cookie pattie, pipe your red and green frosting on top of the pattie (gotta get your ketchup and your lettuce in!), and finish it off with your top bun!

Cheesy Bacon & Chives Biscuits

You might mistaken this for our Cheesy Rosemary Biscuits, but this one’s got BACON!!

I’m not going to say which one’s better, but this one’s got BACON!

I’ll just let you be the judge of which one you like better once you bake them up, but this one’s got BACON!

I think you get the idea.

Cheesy Bacon and Chives Biscuits

You Will Need:

  • 2 cups Immaculate Baking Co.™ Pancake & Waffle mix
  • 1/2 cup any shredded cheese of your choice (2 oz) – we once again used cheddar!
  • 2/3 cup milk
  • 1/4 cup chopped chives
  • 6-8 strips of bacon, cooked and crumbled

Here’s How to Get Your Mix On!

  1. Heat oven to 450°F. In medium bowl, stir all ingredients together until soft dough forms. On ungreased cookie sheet, drop dough by spoonfuls.
  2. Bake 8 to 10 minutes or until 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!

Coconut Cinnamon Roll Cheesecake Braid

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.coconut1
  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.coconut2
  4. Bake 25 to 35 minutes or until top is deep golden brown. Cool on cookie sheet 10 minutes.coconut3
  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.

Raspberry Cheesecake Brownies

I’m just realizing that I have not yet blogged about a single brownie recipe that I had made, which is just gross negligence, because the brownies are probably one of my favorite out of all the new goodies we just launched. In my defense, juggling 8 new items is A LOT of baking experimentation for an amateur baker like yours truly, and I have to confess that I was a bit more fascinated by all the sweet and savory possibilities with our pancake & waffle mix

Raspberry Cheesecake Brownies

But will you just look at how fudgy our brownies are? Be warned, the batter could get really, REALLY thick! Truth be told, I had set out wanting to do a cheesecake swirl brownie, but then quickly realized that the batter is so thick that I highly doubt I’d be able to swirl anything… but in the spirit of being spontaneous and agile, I quickly changed my plans and decided to make Raspberry Cheesecake Brownies instead! I’d say the results were pretty great :)

You Will Need:

Cheesecake Mixture

  • 8 oz cream cheese, softened (from 8 oz package)
  • 1 egg
  • 3 tablespoons sugar
  • 1/4 teaspoon vanilla
  • 1/4 cup raspberry preserve

Brownies

  • 1 box Immaculate Baking Co. ™ all natural brownie mix
  • Water, vegetable oil and egg called for on brownie mix box

Here’s How to Get Your Mix On!

  1. Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat cheesecake mixture ingredients with electric mixer on low speed until smooth. Set aside.
  2. Make brownie batter as directed on box. Spread brownie batter in pan. Pour cheesecake mixture evenly onto brownie batter.
  3. Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. For 16 brownies, cut into 4 rows by 4 rows. Store covered in refrigerator.

Blueberry Applesauce Cake

If you’re a September baby like me, you might be feeling one of two things: sheer excitement that it’s your birthday around the corner! Or just absolute dread of seeing the number of candles that will be perched on top of your cake. Well, I’m really hoping that you’re feeling the former, but regardless of which of the two emotions you’re going through right now, the one thing in common between the two is that you’re going to need a birthday cake, and boy, do we have THE cake for you!

Blueberry Applesauce Cake

And did we mention that it’s gloriously delicious yogurt frosting that we’re using? Yum. Oh and don’t forget that you can always switch in your favorite berries or fruit as topping! After all, it is YOUR birthday cake :)

You Will Need:

Cake
1 box Immaculate Baking Co.™ yellow cake mix
1 cup chunky applesauce
1/4 cup milk
3/4 cup butter, melted
4 eggs
1 teaspoon grated orange peel
1/2 teaspoon vanilla
Yogurt Frosting
1 cup whipping cream
2 to 3 tablespoons powdered sugar
1 container (6 oz) vanilla yogurt
Topping
1 cup blueberries
Blueberry Applesauce Cake1
Here’s How to Get Your Mix On:

  1. Heat oven to 350°F for shiny metal pan, 325°F for dark, nonstick or glass pan. Grease and flour 3 (8-inch) round cake pans.
  2. In large bowl, beat Cake ingredients on low speed 30 seconds, then on high speed 2 minutes, scraping bowl occasionally. Pour evenly into pans.
  3. Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to cooling rack. Cool completely, about 1 hour.
  4. In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Gently fold in yogurt. Refrigerate until ready to spread on cake.
  5. Place 1 cake layer top side down on plate; spread 2/3 cup frosting over layer. Top with second cake layer; spread with 2/3 cup frosting. Top with third layer; spread remaining frosting on top. Top with blueberries.

16 servings

1 Serving: Calories 320 (Calories from Fat 140); Total Fat 16g (Saturated Fat 9g, Trans Fat 0.5g); Cholesterol 90mg; Sodium 290mg; Potassium 180mg; Total Carbohydrate 40g (Dietary Fiber 0g); Protein 4g
% Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 4%; Iron 0%
Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 3 Fat
Carbohydrate Choices: 2 1/2


Chai Latte Chocolate Cupcake

I don’t drink coffee. Never liked the taste of it. And when I tell people, they always look at me incredulously, and ask, “well, what do you do when you feel sleepy?” I’d look right back at them, incredulously, and answer, “um, I got to sleep.”

But I love LOVE chai lattes. They’re just about the only thing that I ever get at coffee shops. So when I found this recipe, I thought it was way too brilliant to not try it on our own Chocolate Cake Mix!

Chai Latte Chocolate Cupcakes

I never realized that chai latte instant coffee mix would be so hard to find! I had vaguely recalled that Trader Joe sells them, but then only discovered that it’s just a seasonal item… just when I was ready to throw in the towel and go buy a large chai latte at Starbucks, thinking it’d be a good substitute for the mix, I found them at Target! Okay, it was actually a K-cup version, but it was better than nothing! I actually ended up adding 6 K-cups to my cake batter, because, hey you want that chai spice to come through! And oh my word, it made all the difference! Who knew chocolate cake and chai latte would go so well?

You Will Need:

Cake

  • 1 cup miniature semisweet chocolate chips
  • 1 box Immaculate Baking Co.™ Chocolate Cake Mix
  • 1/4 cup chai latte-flavored international instant coffee mix (from 9.7-oz container)
  • Water, vegetable oil and eggs called for on cake mix box

Frosting

  • 2 1/2 cups powdered sugar
  • 2 tablespoons butter or margarine, softened
  • 3 tablespoons milk
  • 1 tablespoon chai latte-flavored international instant coffee mix (from 9.7-oz container)
  • Ground cinnamon, if desired

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place baking cups in each of 24 regular-size muffin cups.
  2. In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, 1/4 cup dry chai latte mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Pour into muffin cups
  3. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  4. In medium bowl, mix powdered sugar and butter until smooth; set aside. In small microwavable bowl, microwave milk on High 10 to 15 seconds or until very warm. Stir in 1 tablespoon dry chai latte mix until dissolved; stir into powdered sugar mixture until smooth and spreadable. Spread or pipe frosting mixture on cupcakes. Just before serving, sprinkle with cinnamon. Store loosely covered.

Cheesy Rosemary Biscuits

If you’re like me, who prefers a savory brunch or breakfast option, well, this Cheesy Rosemary Biscuit recipe is for you!

Cheddar & Rosemary Biscuits

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!

  1. 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.
  2. 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.

The Making of #EPICFolkArt

The Epic Beginning

cropped alicia

Alicia and her I’m -full-of-great-ideas smile.

“Why don’t we get one of our folk artists and have him hand-paint the billboard live?” Alicia blurted, her eyes gleaming with excitement.

I laughed.

“Haha. Good one. You’re joking right?” I asked between chuckles. I’ve sat in plenty of no-idea-is-a-bad-idea brainstorming sessions and have heard more than my fair share of ideas that we laugh and clap and cheer for but then never, ever go back to, things like oh let’s wrap an entire skyscraper with an image of a forest or mountain so it looks like we’re bringing nature into the city, or how about a motion-sensor display that will talk to you when you walk down the shopping aisle. No idea is a bad idea but there are ideas that we just would never be able to make happen. And this one, well, I could think of a million reasons why we won’t be able to pull this one off.

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#EPICFolkArt Day 1

“No, I’m dead serious.” Alicia said, still smiling. Which wiped the smile off my face.

Now when your marketing manager tells you she’s dead serious about something, you figure out how to make it happen. I shrugged and figured, hey, instead of letting me be the Debbie Downer here and tell you all about the many ways this could go horribly wrong, I’ll let our Legal and our Risk Management experts play the bad cop here.  Just you wait, this idea is NOT going to fly, and we’re going to get shut down sooner or later.

But that never happened! What did happen was that we totally pulled everything, and I mean, EVERYTHING off!

 

resized andy

Andy getting over his fear of heights by Day 2. Or maybe it was Day 3.

The Artist (and his fear of heights)
Andy Saczynski was our very first and only choice when it came to finding the artist who’d just be crazy, I mean, adventurous enough to take this epic project on. I met him at Slotkin Folk Art Festival in Atlanta about a year ago, and had bought two pieces of folk art from him, both of which are now featured on the packages of our new products – Organic All Purpose Flour, and Gluten Free Double Chocolate Cookie Mix. His choice and use of vibrant colors, and how he so brilliantly assembles drift wood and scrap metal and old instrument parts and, in his own words, turn all this junk into funk, were what caught my eye, and I knew Immaculate Baking absolutely had to have his work. We’ve always pride ourselves in making goodies that’s real, simple and from the heart, and these are the exact same characteristics that I see in the amazing artwork Andy creates.

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Can you find Andy’s family cheering him on from the top of a building?


Till this day, I’m still incredulous that Andy said yes as quickly as he had. Especially when I know now that he is afraid of heights, a bit of information he chose to casually share only 
after I had picked him up from the airport at Minneapolis. (gulp)

Despite his alleged fear of heights, Andy worked fast and furious, determined that nothing, not the scorching sun, not the lack of caffeine (though we remedied that right away), not even his flip flops, which most likely wasn’t OSHA approved footwear for billboard-painting, would get in his way. And he completed our 40′ x 19′ billboard in FOUR days! The only thing that made this feat even more epic was the fact that he added so many intricate details to the billboard as his way of paying tribute to artists who have inspired him, and bringing his family and friends along for this epic adventure!

I can’t imagine how freaky scary it must’ve been for him, going up and down the billboard on a window washer platform and being suspended 60 feet above ground. But I think Andy would agree that we have Roger to thank for being the steady rock on this project.

skyline sketch finished

Andy made finishing touches on the original sketch for our #EPICFolkArt and sold it at the 2014 Slotkin Folk Art Festival!

resized roger

Roger being his cool, smooth self 60 ft above ground.

The Safety Enforcer
Roger was Andy’s coach and safety inspector, who made sure that Andy was properly harnessed in, who went up and down that window washer platform with Andy every single day, who drove his huge crane truck out when he didn’t have to because he wanted to make sure that everything would go smoothly.

“Failure is not an option,” Roger had said to me the very first day we met, as he was trying to figure out how to get power back up on the roof so Drew can work his magic and start setting up a bazillion GoPro cameras  to capture Andy in action.

Roger was every bit as invested in our #EPICFolkArt as we were, so much so that he called me up the Wednesday before, and with a heavy heart, informed me, “Have you seen the weather forecast for next week? It looks like it’ll rain every single day…” In the end, our desperate hoping prevailed, and Roger said to me, “I really think it was you, it was your positivity.” It was all of us, Roger.

The Videographers Extraordinaire
Drew had pounced on this project within the first few seconds of our phone call, despite the fact that he was probably juggling ten thousand other videography projects.

joe and drew

Joe and Drew, capturing our #EPICFolkArt in the most epic way!

“This is too cool for us to pass up!” Drew had said, “This is the kind of project Joe and I dream about doing!”

True to his words, Drew was there with us on top of that roof every single day, sweating bullets, getting sun burned, and overcoming his fear of heights. Drew’s partner in crime, Joe, actually skipped out on his vacation, twice, just so he can be a part of this epic project. Their only regret is not being able to get a permit in time to fly in their camera drone. How epic would that have been?

Real. Simple. Made from the heart.
These were the people who made this project epic. We set out to create an #EPICFolkArt that was real, simple (well…), and made from the heart. And we could not have asked for a better team to work on a cooler project that lived and breathed what Immaculate Baking is all about.

And if you haven’t had a chance to see our #EPICFolkArt, well, thanks to Drew and Joe, now you can watch it in all its epic-ness on YouTube. Over and over again. Enjoy!


Chocolate Rum Cake!

Did you know that apparently more birthdays are celebrated in August and September than any other months? Well, as a September baby, I’d say that that’s pretty accurate. If I’m going to bake my own birthday cake, oh man, it’s got to be our Chocolate Rum Cake!

Chocolate Rum Cake

Yes, this obviously isn’t a kid-friendly birthday cake, but I figured all you baker moms and dads deserve to treat yourself to something special at least one time a year right? I’m always so blown away by the lengths and efforts parents take on making their kid’s birthday parties the special-ist in all the land… we’re not going to go crazy with the birthday themes and the cake decorations here, but I think it’s not too much to ask to just add a little bit of what I like to call “mommy’s/daddy’s juice” to your chocolatey treat, it’ll be the perfect way to celebrate your birthday!

You Will Need:

Cake

  • 1 box Immaculate Baking Co.™ devil’s food or dark chocolate cake mix
  • Eggs, water and butter as indicated on the box
  • 1 cup whipping cream
  • 1 cup whole milk
  • 1/3 cup rum

Topping

  • 1 cup whipping cream
  • 2 tablespoons rum or 1 teaspoon rum extract
  • 1/2 teaspoon vanilla
  • 1 cup flaked coconut, toasted
  • 1/2 cup chopped pecans, toasted

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13×9-inch pan.
  2. In large bowl, beat cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
  4. In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.