Choco-Nana Crescent Panini

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!

Choco-Nana Crescent Panini


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!

You Will Need:Banana crescent panini 1

  • 1 can Immaculate Baking Co.® refrigerated Crescent Rolls
  • 2 oz. bittersweet chocolate shavings
  • 1 small banana, cut diagonally into 1/4-inch slices

Here’s How to Get the Dough Rolling:

  1. Prepare and bake up crescent rolls as instructed on pack. Set aside your 8 crescents and let cool. Cut each crescent roll in half horizontally.
  2. Preheat an electric panini maker to medium according to the manufacturer’s instructions. You may need to spray the panini maker with cooking spray if it isn’t a non-stick version.
  3. Lay the bottom half of each croissant, cut side up, on a clean work surface. Sprinkle with about two-thirds of the chocolate, dividing equally. Arrange the banana slices on top, then sprinkle with the remaining chocolate. Place the top half of each croissant, cut side down, on top. (Feel free to sprinkle on some shredded coconut as well!)
  4. Place the sandwiches on the preheated panini maker and close the lid. Cook according to the manufacturer’s instructions until the chocolate is melted and the tops are golden, 5 to 7 minutes.
  5. Transfer the sandwiches to a cutting board and cut in half. Serve immediately.

Cinnamon Roll Bread Pudding

Since we’re on the theme of Spring and Easter, we’ve got to share recipes that will help you set your Easter brunch menu! Now what’s a brunch without some decadent, mouthwatering cinnamon rolls? But wait for it, it gets better – because we’re making a Cinnamon Roll Bread Pudding!

Cinnamon Roll Bread Pudding

One of the very first Immaculate Baking recipes that I whipped up was in fact a cinnamon roll bread pudding. But that felt like a lifetime ago. With the impending Easter feasting festivities, I asked Sandy, our Chief Cheerleading Officer, to get in on some kitchen baking action with this wonderful bread pudding recipe that I came across on Brown Eyed Baker, which also includes a icing recipe. But the Immaculate twist on this is that, one – you can bake up this recipe with fresh cinnamon rolls, don’t have to wait for them to stale, and two – our cinnamon rolls already come with a delicious icing you can repurpose!

 So if you’re a big time cinnamon roll plus bread pudding fanatic like yours truly, you’ll go gaga at how yummylicious this recipe is, like yours truly :)

You Will Need:

  • 1 can Immaculate Baking Co.® refrigerated Cinnamon Rolls
  • 5 egg yolks
  • 1 cup light brown sugar
  • 2 cups heavy cream
  • ⅔ cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon, divided
  • Pinch of salt
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, cubed and chilled

Here’s How to Get the Dough Rolling:

  1. Preheat oven to 300°F. Butter a 2-quart baking dish; set aside.
  2. In a large bowl, whisk the egg yolks, brown sugar, cream, milk, vanilla extract, ¾ teaspoon cinnamon and salt. Cut each cinnamon roll into 6 cubes. Toss in the cinnamon roll cubes until evenly coated. Let the mixture sit until the bread begins to absorb custard, about 30 minutes, tossing occasionally.
  3. Pour the mixture into the prepared baking dish. Cover the dish with foil, and bake for 45 minutes.
  4. Meanwhile, mix the granulated sugar and remaining ¼ teaspoon cinnamon in a small bowl. Using your fingers, pinch the butter into the sugar mixture until the crumbs are the size of small peas. Remove the foil from pudding, sprinkle with the butter mixture, and bake, uncovered, until the custard is set, 20 to 25 minutes. Increase the oven temperature to 450°F and bake until the top of the pudding forms a golden crust, about 2 minutes. Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours).
  5. Drizzle cinnamon roll icing over bread pudding. Serve immediately.

Easter Bunny Biscuit Pizza

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!

Easter Bunny Pizza Biscuit


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??)

But whether or not you end up stuffing the bunny face, or your own face with this super duper cute recipe idea, here’s to wishing you a Happy Easter with your family!


You Will Need:

  • 1 can Immaculate Baking Co.® refrigerated Buttermilk Biscuits
  • 16 slices pepperoni
  • 12 slices ripe olives
  • 1 tablespoon chopped green pepper
  • 2 tablespoons shredded part-skim mozzarella cheese
  • 1 can (8 ounces) pizza sauce, warmedbunny done

Here’s How to Get the Dough Rolling:

  1. Separate biscuits; place 6 biscuits 3 in. apart on an ungreased baking sheet. Feel free to stuff the biscuits with extra pepperoni and cheese filling to give it more umph!
  2. Cut each of the 2 remaining biscuit into six pieces; roll each into long bunny ears. Attach two bunny ears to each whole biscuit; pinch dough to seal.
  3. Decorate each bunny with a pepperoni slice on each ear, olive slices for eyes, a little red pepper wedge for nose, two green pepper strips for mouth, and mozzarella cheese for furry forelock. Bake at 375° for 15-20 minutes or until golden brown. Serve with pizza sauce.

Crescent Taco Pizza

Pizza dough is probably one of the many goodies that’s on our to-make wishlist. We’re definitely working on it, but it doesn’t mean that we can’t still enjoy a good pizza in the meantime, because there are actually a couple great pizza dough substitutes within our existing goodies, take, our crescent rolls for example.

I must confess that I’ve always found the Immaculate Baking crescent rolls to come with a wonderful hint of sweetness, which really adds to any dessert-y sweet recipes, but could be a bit, well, schizophrenic for a savory recipe. The key is to introduce distinct savory ingredients that are packed with a flavor punch, something like a Taco Pizza would be perfect for the bill!

Crescent Taco Pizza


This is a terrifically easy recipe that would be perfect as a share-able appetizer at your game day viewing parties, or the main event on your weeknight dinner menu! Yes, the ingredient list might be a little bit long, but hey, if you want all those yummy toppings to make this a legit taco pizza, you gotta give a little :) But once you have all the ingredients, it really won’t take that much longer than 30 min. from start to finish before you can sink your teeth into a cheesy yummy Crescent Taco Pizza!

You Will Need:

  • 2 (8 oz.) cans Immaculate Baking Co.® refrigerated Crescent Rolls
  • 1 lb. extra lean ground turkey
  • 1 envelope reduced-sodium taco seasoning mix
  • 1 (14.5 oz) can fat-free refried beans
  • 2 cups shredded cheddar cheese or Mexican blend
  • 1 (14.5 oz) can diced no salt added tomatoes
  • 1 small jalapeño pepper, chopped with seeds removed
  • 1/2 cup sliced black olives (optional)
  • 1/2 cup green onions, choppedTaco Pizza1

Here’s How to Get the Dough Rolling:

  1. Heat oven to 375°F. Brown ground turkey and drain. Add taco seasoning to the ground beef according to the package directions.
  2. Unroll crescent rolls, seal perforations to form 1 giant rectangle. Place in ungreased 11 1/2 inch x 16 1/2 inch cookie sheet. (If you’re using a regular size cookie sheet, you may only need 1.5 cans)
  3. Press dough over the bottom and 1/2 inch up sides to form crust. Bake for 11 to 13 minutes or just until golden brown.
  4. Microwave beans in a microwave safe bowl for 1 minute (or until warmed through). Carefully spread beans over warm crust creating a thin layer.
  5. Top with cooked turkey mixture, sprinkle with cheese followed by tomatoes, black olives, chopped jalapeño and green onion.
  6. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately.

Gluten Free PB & J Cookie Cups

Wait, what, there’s a National PB & J Day? Why, there is, and it’s always on 4/2.

I know I know, I do this fake surprised thing a lot on many of our blog posts, but you have to admit (at least I did), that the ridiculously wide range of random bizarro food related holidays that people have made up never ceases to amaze. And then I’ll just go ahead and speak for everyone when I say at the end of day, we will gladly take one more justified reason to chow down on some of our favorite foods. Not that you ever really need any reason or justification for peanut butter and jelly :)

PB&J Cookie CupsThis is a super easy treat where there really isn’t a list of ingredients, because you only need 3 – Immaculate Baking Co.® Gluten Free Peanut Butter refrigerated cookie dough, some of your favorite fruit jam/preserves/jelly (what’s the difference between the three?), and then if you’d like, a few banana chips for garnish.

Heat oven at 350, and spray your 24 mini muffin tin with cooking spray. I halved each of the 12 cookie dough round, and plop them into the mini muffin tins, shaping them into little cups as I did. Bake for about 15 min. or until golden brown. Let them cool before you plop the jam into the little cups. And presto! It’s a PB & J treat with a twist. AND it’s gluten free!

Biscuit Taco Bake

Call me an old-fashioned gal, but when I think sports game and viewing parties, I think bacon and cheeseburger and nachos and tacos. I may have a sweet tooth, but I am an even bigger savory junkie.

Thanks to Lynsey, our Director of Awesome, who was “voluntold” to whip up some Biscuit Taco Bakes in her kitchen, you will now have one more awesome game day recipe to file away!

biscuit taco1

You Will Need:

  • 16 ounces taco sauce
  • 1 can Immaculate Baking Co.® refrigerated Buttermilk Biscuits
  • 1 -1 1/2 cup shredded sharp cheddar cheese (4 to 6 ounces)
  • 1 -1 1/2 cup shredded mozzarella cheese (4 to 6 ounces)
  • 1 (2 1/4 ounce) can sliced ripe olives, drained
  • 1/2 lb lean ground beef
  • 1/4 cup chopped red bell pepper, if desired (optional)
  • 1/4 cup chopped green pepper, if desired (optional)
  • 4 ounces mushroom stems and pieces, drained, if desired (optional)

biscuit taco2

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F degrees. Lightly grease 13 x 9 baking dish. Spread taco sauce evenly over bottom of greased dish.
  2. Separate dough into 8 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce, turn to coat.
  3. Sprinkle biscuits with 1/2 cup to 1 cup of each of the cheeses and olives, and mix gently. Bake 15 to 18 minutes or until bubbly.
  4. After biscuits are baked, cook ground beef, peppers and mushrooms in large skillet. Cook until beef is thoroughly cooked, drain.
  5. Sprinkle remaining cheeses over mixture in casserole; top with ground beef mixture.
  6. Bake additional 5 to 7 minutes or until mixture is bubbles around edges.

Biscuit Taco Bake



Bacon Cheeseburger Cups

It’s March. And Madness is in the air. (And apparently so are snowflakes… if you live in the Midwest :( )

But whether or not you’re a basketball fan, I’d like to think that no one’s going to turn down opportunities to chow down with friends and family at viewing parties! And when it comes to yelling and cheering at sporting events, nothing fuels on that excitement better than bacon and cheeseburger! And if you’ve been following Better Cookies for a while, you know how I love my bacon :)

Bacon Cheeseburger Cups

I had intended to do a bacon cheeseburger pie recipe (which I’ll still probably do at some point), but then thought that people may get a bit intimidated with the bacon and cheeseburger combo, but if I can provide a little portion control, everybody wins! And that’s how these Bacon Cheeseburger Cups came to be!

I actually used 1 lbs of ground beef, but then had quite a bit leftover after I tried to smother each crescent cups with the burger mixture. 1/2 lbs should be more than enough, unless of course you like your double cheeseburgers, then by all means, knock yourself out!

These Bacon Cheeseburger Cups would make the perfect bite-size party appetizers, giving you the energy to do victory dances when your team scores, but then a small and quick enough bite to free your mouth up to scream at the referee whenever he makes a bad call! See? Perfect.

You Will Need:

  • 1 can can Immaculate Baking Co. ® refrigerated Crescent Rolls
  • 1/2 cup finely chopped onion
  • 1/2 lb ground beef
  • 1 small tomato, diced
  • 1 avocado, diced
  • 4 oz cheddar cheese (appx. 1 cup)
  • 3 slices of bacon, cooked and crumbled
  • Pepper and salt to taste

bacon cheese1
Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  2. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Remove from heat and stir in about 1/2 cup of cheese.
  3. Unroll crescent dough and seal perforations. Cut dough into 8 columns by 3 rows to make 24 rectangles. Free-form each rectangle into a cup and place in muffin cups.
  4. Spoon 1 heaping tablespoon of burger mixture into each muffin cup. Top each cup with remaining cheese.
  5. Bake 12-14 minutes or until golden brown. Cool 5 minutes. Remove burger cups from muffin tin. Garnish with freshly chopped tomatoes, avocados and bacon crumbles.

Bacon Pecan Cookie Waffles!

So… it’s Pecan Day AND International Waffle Day today!

Don’t mistaken National Pecan Day (4/14/14) with Pecan Day (3/25/14). Apparently there’s a difference between the two like International Waffle Day (3/25/14) is different from National Waffle Day (8/24/14). It’s all very confusing, but really all we care about getting some waffles! So the Immaculate solution to make everyone happy is… make some Pecan Waffles!

And then I threw in some bacon just cuz.

Bacon Pecan Cookie Waffles


So this is what you do: You get 1 pack of our Immaculate Baking Co. ® refrigerated Vanilla Sugar Cookie Dough. Let it soften a little in room temperature before you add in 2 eggs and mix it with an electric mixer. I added a couple tablespoons of milk just to make sure the consistency is a little bit closer to a typical waffle batter. Then I added chopped up pecans and cooked bacon bits. Your waffle maker should be already preheated by now, and now we can let the waffle making begin! Of course, you can’t have waffles without drizzling on (or in my case, smothering it…) some maple syrup!

Chocolate Chunk Banana Nut Bread

Wait, what?? You can make a Chocolate Chunk Banana Nut Bread with cookie dough and just 3 other ingredients!!??

I’m telling ya, we’ve got all sorts of tricks up our sleeves :)

Chocolat Chunk Banana Nut Bread


The idea came to me as I was working on one of our cookie cupcake recipes. I thought to myself, if we can make cupcakes with our cookie dough, why not banana bread? It really was an experiment, but hey, aren’t recipes? I’m just glad that it turned out so incredibly yummylicious. Okay, I know that I say that for pretty much all of our recipes, but I must say, I am the most proud of imagining and then actually making banana bread with cookie dough :)

You Will Need:

  • 3 large mashed very ripe bananas
  • 2 eggs
  • 1 pack Immaculate Baking Co.® refrigerated Chocolate Chunk cookie dough
  • 1/2 cup chopped walnuts

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350ºF. Grease bottom of 9x5x3-inch loaf pan.
  2. Let cookie dough stand in room temperature to soften. In large bowl, break cookie dough and beat in eggs with electric mixer until well blended. Stir bananas and nuts in bowl. Pour into pan.
  3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely before slicing.

Cheesy Jalapeño Bombs!

It’s been a while since we did anything with stuffed biscuits after the ever so popular Bacon Amazeballs. I figured with all the Madness that’s in store for the month of March, this is probably the right time to add to our collection of “Amazeballs”. You’ll quickly notice that the secret to making a truly ahhhhmazing Amazeball is big, bold ingredients and flavors that will wow – like the bacon in Bacon Amazeballs, or the cream cheese and cheddar mixture in these Jalapeño Bombs. But if you’ve been really paying attention, you’ll notice the recurring star for both recipes – jalapeño chiles!

Jalapeno Bombs

Important tip: Please wear some gloves when you dice up the jalapeños. The capsaicin can really leave your fingertips feeling like they’re on fire for quite some time.

I really, really enjoy spicy foods, and personally don’t even think jalapeños have enough of a kick. But if you’ve always had more of a moderate to low tolerance for spiciness, please feel free to adjust the amount of jalapeños.

I chose to break the biscuit dough round in half so you can make 16 Jalapeño Bombs with 1 can of dough, but more importantly, you’re more likely to get the dough-to-filling-ratio correct. These would make for cuter appetizers, but you could certainly use the entire dough round and make a big burger out of it! Best part of our biscuit dough? You can stretch it, pack it, half it, and do whatever you want with it :)

You Will Need:

  • 1 pack (8 oz) cream cheese, softened
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 1/2 cup diced fresh jalapeño chiles (or to taste)
  • 1 can Immaculate Baking Co.® refrigerated Buttermilk Biscuits (or Flaky)
  • 1 egg, beaten for eggwash
  • White sesame seeds for garnish

How to Get the Dough Rolling:

  1. Heat oven to 350°F. In medium bowl, stir together cream cheese, Cheddar cheese, chiles, until well combined. Add some pepper and salt to taste. Set aside.
  2. Separate dough into 8 biscuits. Cut each biscuit in half. Spoon about 1 tablespoon cheese filling onto center of dough halves. Bring up dough around filling; pinch to seal tightly. Place seam side down on ungreased cookie sheet.
  3. To make egg wash, beat egg and brush tops of stuffed biscuits. Sprinkle tops with white sesame seeds for garnish.
  4. Bake 12 to 15 minutes or until golden brown and firm. Serve warm.