Blueberry Pancakes

Gone are the days where we had to make pancakes with Immaculate Baking cookie dough. (Hey you can still totally do it if you want cookies for breakfast. I mean who wouldn’t? ) We thought we’d make everybody’s life easier, so we just introduced a brand new line of scratch baking mixes, which includes our new pancake and waffle mix!

I’ve come to realize that some of the best things in life are the ones that are simple, real and made from the heart. So while yes, we do get a little bit crazy and fancy with food ideas and recipes here from time to time, there are still moments where it’s just nice to get back to the basics and not complicate a good thing. And pancake is one that comes to mind.

Blueberry Pancakes1

My friends threw a slumber party without me. So to participate in spirit, I did my part and contributed to their brunch menu, which turned out to be beautiful stacks of blueberry pancakes.

It’s nothing fancy, but is everything wholesome and yummy that you’d look for in a good hearty breakfast! Best part? It’s uber easy – just get a box of Immaculate Baking Pancake & Waffle mix, get the batter going as directed on the box, get a handful of fresh or frozen blueberries, and sprinkle into the batter once it’s in the pan. My friends held off mixing the blueberries into the batter ahead of time just so the pancakes won’t turn blue. A delicious breakfast doesn’t come any easier than this ;)

DRY-PancakeWaffleMix (1)


Raspberry Brownie Ice Cream Dessert

In anticipation for the upcoming National Ice Cream Day this Sunday, we thought we’d share one of our favorite recipes for our fabulous all natural brownie scratch baking mix: Raspberry Brownie Ice Cream Dessert! I mean, you’ve gotta have some ice cream with your brownies!



And it’s exactly as easy as it sounds – you bake up our delicious brownies and you layer on your favorite ice cream along with fruit toppings of your choice! Oh boy, you can’t find a tastier and easier summer treat than this!Raspberry Brownie Ice Cream

You Will Need:

  • 1 box Immaculate Baking Co.™ All Natural Brownie Scratch Baking Mix
  • 1/2 cup butter, melted
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 3 to 4 cups vanilla ice cream
  • 4 cups raspberries

Here’s How to Get Your Mix On!
1. Heat oven to 350°F. Cover 9-inch square pan with foil, leaving edges hanging over 2 sides for lifting. Grease only bottom of foil.
2. In medium bowl, stir brownie mix, butter, eggs and vanilla until well blended (batter will be thick). Press evenly in pan.
3. Bake 27 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
4. Remove ice cream from freezer 15 minutes to soften. Spread ice cream evenly over brownies. Place in freezer 3 to 4 hours or until ice cream hardens. Top with raspberries. Remove from pan, using foil to lift. Cut in 4 by 4 rows. Serve immediately.

Nutrition Information 
16 Servings
1 Serving: Calories 270 (Calories from Fat 110); Total Fat 12g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 50mg; Sodium 150mg; Potassium 180mg; Total Carbohydrate 37g (Dietary Fiber 3g); Protein 3g
% Daily Value: Vitamin A 6%; Vitamin C 6%; Calcium 4%; Iron 8%
Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 2 1/2 Fat
Carbohydrate Choices: 2 1/2

Coconut Macaroon Cheesecake Bites

Confession: I hoarded some of our coconut macaroons and almost forgot about them! As I stared at my stash of goodies, my mind starts to wander (and my tummy starts to growl). I know that I say this about pretty much all of our goodies, but it’s the absolute truth: yes, our cookies and cinnamon rolls taste pretty fab all on their own, but there’s always recipe ideas that will really take our goodies to the next level! And so my latest kitchen experimentation is this: Coconut Macaroon Cheesecake Bites!

Coconut Macaroon Cheesecake Bites

Another confession: I may have left the cheesecake bites in the oven a wee bit too long in the first go. I forget that bite size goodies really help shorten the bake time. So I think sticking with the suggested bake time of 7-11 min. as directed on the package should be more than enough time to cook the dough and the cheesecake mixture. But if nothing else, just remember that baking is supposed to be fun, and as long as you don’t burn the treats, you can’t really go wrong with a combination like coconut macaroons + cheesecake!

You Will Need:

  • 1 pack Immaculate Baking Co. ™ refrigerated Coconut Macaroon cookie dough (you’ll only need about 10 of the cookie dough)
  • 4 oz cream cheese
  • 1 egg
  • ¼ cup sugar
  • ½ teaspoon vanilla extract

Here’s How to Get the Dough Rolling:

  1. Heat oven to 375⁰. Spray 24-mini cupcake tin with cooking spray. Break apart 6 coconut macaroons and distribute about 1 tablespoon of crumbled cookie dough in each cupcake tin. Pat the crumbles down to form crust.
  2. Separate egg yolk from egg white. Hold on to the egg white, you’ll need it later! In medium bowl, beat cream cheese, vanilla extract, sugar and egg yolk . Scoop about 1 tablespoon mixture into each cupcake tin.
  3. Bake for 7-10 minutes, or until the cream cheese mixture has set. Remove from oven.
  4. Break apart 2-4 more coconut macaroon cookie dough, and sprinkle crumbles on top of each cheesecake bite. Bake for another 3-5 minutes or until the coconut macaroon toppings are golden brown.
  5. Meanwhile, beat egg white with a little bit of sugar until soft peaks form. Top each cheesecake bite with a dollop. Set the oven to broil, and return the cookie tin in the oven for about 30 seconds. Serve warm or cooled!

Mini Crescent Dogs

It’s been a while since we last did a super easy food idea where you only needed 5 or less ingredients. I figured today feels like a good day to go back to the basics, and what could possibly be an easier recipe than mini crescent dogs?

mini crescent dogs

It’s so easy that we shouldn’t even call it a recipe. All you need is crescent rolls, min hot dogs and cheese. And in 3 steps, a fun, bite-sized, crowd-pleasing snack is served!

And yes, okay, there’s some cheese spillage here… but that’s part of the fun! So consider yourselves warned, cheese explosion is to be expected!

You Will Need:

  • 1 can Immaculate Baking Co.™ refrigerated crescent rolls
  • 24 mini hot dogs
  • 24 thin slices of your choice of cheese if desired (we used pepper jack)

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Unroll the dough; separate into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles.
  2. Wrap each mini hot dog in a slice of cheese and place on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet.
  3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Gluten Free Strawberry Lime Cookies

It’s National Sugar Cookie Day! And whadaya know, we have the perfect new goodie to celebrate with!


Our new Gluten Free Sugar Cookie Mix makes yummy goodies all on their own, but we’re always looking for new ideas to make even yummier treats! So here’s one more delicious reason why you should keep your oven on even in summer: Gluten Free Strawberry Lime Cookies!

Strawberry Lime Cookies


You Will Need:

  • 3/4 cup diced fresh strawberries
  • 1/4 cup gluten-free all-purpose rice flour blend
  • 1 box Immaculate Baking Co.™ Gluten Free sugar cookie mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon gluten-free vanilla

Lime Drizzle

  • 3/4 cup powdered sugar
  • 1/2 to 1 teaspoon grated lime peel
  • 3 to 4 teaspoons milk

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F. In small bowl, place diced strawberries and 2 tablespoons of the flour blend. Gently mix until strawberries are coated. In large bowl, stir cookie mix, softened butter, egg, water, vanilla and remaining 2 tablespoons flour blend until dough forms.
  2. Gently fold strawberries into cookie mix. On ungreased cookie sheet, drop by tablespoonfuls 2 inches apart.
  3. Bake 11 to 13 minutes or until cookies are light golden brown. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. In small bowl, mix powdered sugar and lime peel. Stir in milk, 1 teaspoon at a time, until thin enough to drizzle. Lightly drizzle over cookies.

Nutrition Information

Servings: 36 cookies
1 Cookie: Calories 80 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 85mg; Potassium 10mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 0g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 1 Other Carbohydrate, 1/2 Fat
Carbohydrate Choices: 1

Gluten Free Chocolate Chip Cookie Ice Cream Cups

If you haven’t heard, Immaculate Baking recently launched a whole new line of new scratch baking mixes, which included 3 gluten free cookie mixes! We’ve got a whole bunch yummy recipes for our new goodies that we want to share with you! And since one of the must-eats in summer is ice cream, we thought we’d kick off our new recipe series with these adorable Gluten Free Chocolate Chip Cookie Ice Cream Cups!

GF Chocolate Chips Ice Cream Cups

Yes, we’ve made plenty of cookie cups in the past, but ice cream cookie cups is the ultimate summer classic that we absolutely have to share! Best part about it is that it’s impossibly easy to make! All you need is a box of this:



along with your favorite ice cream and some fresh strawberries to go with it, and you’re in for one heck of a summer treat!

You Will Need:

  • 1 box Immaculate Baking Co.™ Gluten Free chocolate chip cookie mix
  • Butter, egg and gluten-free vanilla called for on cookie mix box
  • 2 1/2 cups gluten-free vanilla ice cream
  • 2 cups diced strawberries

Here’s How to Get the Mix Going!
1. Heat oven to 350°F. Line 36 mini muffin cups with mini paper baking cups.
2. Make cookie dough as directed on box. Shape dough into 36 (1-inch) balls. Place 1 ball in each baking cup.
3. Bake 9 to 13 minutes or until edges begin to brown. Remove from oven. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool completely, about 1 hour.
4. Just before serving, place 1 tablespoon ice cream in each, and top with diced strawberries.

Nutrition Information
Servings: 3 dozen cookie cups

1 Cookie Cups: Calories 120 (Calories from Fat 45); Total Fat 5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 110mg; Potassium 35mg; Total Carbohydrate 17g (Dietary Fiber 0g); Protein 1g
% Daily Value: Vitamin A 2%; Vitamin C 4%; Calcium 0%; Iron 0%
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 1

Red, White, BOOM Cake!

It’s 4th of July! Happy Birthday, USA!

They say a picture’s worth a thousand words, and “they” are always right. So I’m just gonna let the picture do the talking for me :)

Red, White, BOOM Cake!


It’s supposed to be a “poke cake”, which, apparently, is a real thing. The red gelatin didn’t really give me the trickling effect I was going for… possibly because I jumped the gun and didn’t wait till the whole cake was completely cooled. But hey, it still looks great, and will still taste great! So get some flag-themed dessert going if you haven’t already!

Oh and hey! This is our very first yellow cake recipe! And it’s super fitting that we’d pull out one of our latest and greatest goodies for a birthday :)

You Will Need:

  • 1 box Immaculate Baking Co.™ All Natural Yellow Cake Scratch Baking Mix
  • 4 eggs and 1 1/2 stick of butter as called for on cake mix box
  • 1 box (4-serving size) strawberry-flavored gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 2 cups Liberte Lemon Greek Yogurt
  • 6 oz cream cheese
  • 1 cup sliced fresh strawberries
  • 1/2 cup fresh blueberries

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13×9-inch pan. Cool completely in pan, about 1 hour.
  2. Pierce cooled cake with fork at 1/2-inch intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours until serving time.
  3. In large bowl, mix cream cheese and yogurt together until well blended. Feel free to add a bit of sugar and vanilla extract to pump up the flavor. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

Apple Ricotta Brunch Biscuits

I try to be short and sweet with our recipe blog posts. If you read food blogs like I do, then all you really care about are the photos (gotta know what you’re getting yourself into), and then the list of ingredients (gotta know if you need to go grocery shopping for some obscure ingredients).

So here goes another short blog about brunch items.

I love brunch, and so do a lot of people. But it’s not like you can go out for brunch every single weekend. Can you imagine how quickly the bills will stack up??? The good news is we’re all about sharing fun, easy recipe ideas so you can enjoy a homemade brunch anytime you want, starting with our Apple Ricotta Biscuit idea!

Apple Ricotta Brunch Biscuit

We love love love being creative, whether that’s in the kitchen coming up with new food ideas, or hanging out with uber-talented folk artists. And so here’s the thing: We like to think about our dough like empty canvases – you can get all creative and make all sorts of brunch biscuits, just switch in different ingredients and toppings, and you can fill your brunch menu with something sweet to salty to everything in between! Be Creative and Get Bakin’!

You Will Need:

  • 1/2 cup sugar
  • 1 cup ricotta cheese
  • 1 egg
  • 1/4 cup sliced almonds
  • 1/2 teaspoon cinnamon
  • 1 can Immaculate Baking Co.™ Refrigerated Buttermilk Biscuits
  • 1 small apple, peeled, cut into 8 wedges (1/2 inch thick)

Here’s How to Get the Dough Rolling:

  1. Heat oven to 375°F. Spray 8 jumbo muffin cups or 8 (6-oz.) custard cups with nonstick cooking spray. In small bowl, combine sugar, cheese and egg; beat at high speed for 1 minute.
  2. In small bowl, combine almonds and cinnamon; mix well. Separate dough into 8 biscuits. Press each biscuit evenly in bottom and up sides of spray-coated muffin cups. Place 1 wedge of apple in each cup. Spoon 2 rounded tablespoonfuls cheese mixture over each apple wedge; sprinkle with almond mixture.
  3. Bake at 375°F. for 20 to 25 minutes or until biscuits are deep golden brown and apples are crisp-tender. Remove biscuits from muffin cups; cool 15 minutes. Serve warm. Store in refrigerator.

Patriotic Cookie Star

I’ve always thought that Memorial Day weekends and 4th of July are two summer holidays that just creep up on you! You’ve barely gotten over how you survived the long, cold winter, and BOOM!! 4th of July is upon you and you have planned for nothing.

I may be stuck in town once again because of my poor vacation-planning skills, but what I can do is start planning for my patriotic creations in the kitchen! I had initially wanted to do some sort of cookie pizza shaped like a flag, but then I thought, I could probably get a bit more creative (and patriotic) than that, and voila:

Patriotic Cookie Star

You Will Need:

  • 1 pack Immaculate Baking Co.™ refrigerated cookie dough of your choice (I used Chocolate Chunk Cookie Dough)
  • 1 cup Liberte® Strawberry Greek Yogurt
  • 2 oz cream cheese
  • 2/3 lb strawberries, sliced
  • Handful of blueberries

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350⁰F. Grease cookie sheet. Soften the cookie dough and free form it in to the shape of a star on cookie sheet
  2. Bake as directed on the package for 10-12 minutes. Cool completely.cookie starNote that the star will expand (like all cookie dough) a bit, and don’t worry about the cracks, because you’ll cover it all up with your yogurt cream cheese frosting!
  3. In large bowl, mix yogurt and cream cheese with electric mixer. Feel free to add vanilla extract and a pinch of sugar to amp up the flavor.
  4. Spread the yogurt cream cheese mixture over the cookie. Arrange the fruits in any way you like! cookie star1


Mini Pretzel Sliders

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!

Mini Pretzel Sliders


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:

  1. 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.
  2. 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.
  3. Mix pepper, salt and onions in ground beef. Shape beef mixture by tablespoonfuls into patties, and place on cookie sheet.
  4. Turn oven heat down to 350⁰F, and bake patties for 10-12 minutes. (I baked each side for about 5 min.)
  5. Remove pan from oven. Quarter each cheese singles into small cheese squares, and top each pattie with a cheese square.DSC03175
  6. 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!