Category Archives: Whole Wheat

Whole Wheat Greek Yogurt Blueberry Pancakes

June 17, 2020

Can you tell we love blueberries around here? I even have a blueberry dish towel to prove it! We almost always add them to our pancakes and this recipe is a new favorite. It’s whole wheat (or half whole wheat) but still light and fluffy and sweet. It uses Greek yogurt (extra protein!), coconut oil (yum! or butter works too), maple syrup in the batter and more on top if you want, and a dash of cinnamon.

Whole Wheat Greek Yogurt Blueberry Pancakes

INGREDIENTS

2 cups white whole wheat flour (or half all-purpose flour and half whole wheat flour)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. ground cinnamon
1 cup plain Greek yogurt (I usually use 2% Fage, nonfat or full-fat are fine0
1 1/4 cups milk 
1/4 cup pure maple syrup (or another sweetener such as honey or brown sugar)
2 large eggs
1 tsp. pure vanilla extract
3 Tbsp. melted coconut oil (or butter)
1 3/4 cups fresh or frozen blueberries

DIRECTIONS

  1. If using coconut oil (or butter), microwave it until melted. Set aside to slightly cool. You absolutely do not want it piping hot.
  2. In a large bowl, toss the flour, baking powder, baking soda, salt, and cinnamon together until combined. Set aside.
  3. In another large bowl, whisk the yogurt, milk, maple syrup, eggs, and vanilla until combined. Whisk in the oil. Pour the wet ingredients into the dry ingredients and gently whisk to combine the ingredients. The batter is thick and a few lumps may remain. Very very gently, fold in the blueberries using a rubber spatula or wooden spoon. Especially if you are using frozen blueberries, you want to use a light hand when mixing because they will bleed some juices and therefore, some color. (Or reserve the frozen blueberries for sprinkling on top of each pancake so they don’t turn the batter blue.)
  4. Heat a griddle or skillet over medium heat. Coat generously with nonstick cooking spray (or butter). Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with cooking spray (or butter) for each pancake or batch of pancakes.
  5. You can keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.

Adapted from Sally’s Baking Addiction

Carrot Cake with Whipped Cream Cream Cheese Frosting

April 14, 2020

Since its debut at a bridal shower my mother and I hosted last February (edit: now over 8 YEARS ago!) , I couldn’t wait to re-make this cake! Carrot cake is my favorite dessert. This one has a dense moist center-  full of crushed pineapple, chopped nuts, flaked coconut, and chewy raisins. But the frosting is what really sets it apart- real whipped cream and whipped cream cheese- not a speck of butter in site (in the entire cake actually). This is my all-time favorite frosting, on one of my favorite cakes. Enough said.

Carrot Cake with Whipped Cream Cream Cheese Frosting

INGREDIENTS

3 large eggs
3/4 cup buttermilk
3/4 cup canola oil
1 1/2 cups white sugar
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
1/4 tsp. salt
2 cups all-purpose flour
2 tsp. baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts or pecans (I used 1/2 cup pecans)
1 8 oz. can crushed pineapple with juice
1 cup raisins (optional- I use 1/2 cup)

DIRECTIONS

1. Preheat oven to 350 F. Grease and flour a 9×13 inch pan. (Or 2 9-inch rounds.)

2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

5. Using a large wooden spoon or spatula, add carrot mixture to batter and fold in well.

6. Pour into prepared 9×13 inch pan (or two 9-inch rounds), and bake in preheated oven for about 45 minutes (or about 25-30 minutes for two 9-inch rounds), or until a toothpick inserted into the center comes out clean. Allow to cool for at least 20 minutes before serving or to cool completely before frosting.

Whipped Cream Cream Cheese Frosting

INGREDIENTS

1 8 oz. package cream cheese, slightly softened
1 cup white sugar
1/8 tsp. salt
1 tsp. pure vanilla extract
1 1/2 cups heavy whipping cream

DIRECTIONS

1. In a small bowl (keep cold) beat whipping cream until stiff peaks form. Set aside.

2. In a separate large bowl combine cream cheese, sugar, salt, and vanilla. Beat until smooth, then fold in whipped cream. Keep in the refrigerator until ready to use.
Frosts one 9×13 inch cake.

(Both recipes adapted from All Recipes- Carrot Cake and Frosting)

Cornmeal Dinner Rolls

April 2, 2020

Baking is my first love. I learned to bake alongside my mom as I grew up and love making breads and desserts more than anything! My mom made some amazing rolls and they’ve always been my top comfort food. I still use her recipe to this day for classic dinner rolls and cinnamon rolls that are better than I’ve had in any bakery. I found today’s recipe on Mel’s site– you’ll see me share a lot of her recipes in the future. I was intrigued by the addition of cornmeal to the dough and had to try it out. Now I can’t stop making these because they’re just sooo good! This picture was taken when I took them to a friend’s baby shower and let’s just say I got a lot of recipe requests.

Cornmeal Dinner Rolls

INGREDIENTS

2 cups milk (1%, 2% or whole)
2/3 cup yellow corn meal
1 1/2 Tbsp. instant yeast (or active dry yeast*)
1/2 cup (1 stick) butter
1/3 cup granulated sugar
1 tsp. salt
3 large eggs
5 1/2 – 6 cups all-purpose flour (or you can use half white and half whole wheat flour)

DIRECTIONS

  1. In a medium saucepan set over medium heat, warm the milk to just below a simmer; tiny bubbles will appear around the edges (this is called scalding milk). Add the cornmeal (SLOWLY) and cook and stir constantly until the mixture is thickened and bubbling. It should be the consistency of porridge before taking off the heat.
  2. Pour the cornmeal mixture into the bowl of a stand mixer fitted with the dough hook or a large bowl (if mixing by hand) and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix.
  3. Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 2-3 minutes (slightly longer if you use half whole wheat flour).
  4. Transfer the dough to a greased bowl and cover with lightly greased plastic wrap; let rise until doubled.
  5. Portion the dough into 24 equal pieces (about 2.75 to 3 ounces each) and roll into a taut ball on the counter. Place each roll on a large, rimmed baking sheet lined with parchment paper, spacing about an inch apart to allow for rising (on a 11X17-inch rimmed baking sheet, I fit 24 rolls on the sheet – four across, six down). Cover lightly with greased plastic wrap. Let the rolls rise until doubled (mine took about 1 1/2 hours).
  6. Bake at 375 degrees for 14-17 minutes (I baked for 12-15 min), until lightly browned and baked through. Remove from the oven and brush with butter while still warm.

*If you need/want to use active dry yeast instead of instant yeast, change the amount of yeast to 2 tbsp. active dry and dissolve the yeast in 1/2 cup warm water and 1 tbsp. sugar. Let the yeast mixture activate and foam (approximately 5 minutes) before adding it to the cornmeal mixture with the butter and 1/3 cup sugar

Makes 2 dozen rolls.

Recipe from Mel’s Kitchen Cafe

Healthy Chocolate Zucchini Chocolate Chip Muffins

April 9, 2015

IMG_7441-001

A healthy double chocolate muffin today! I know it sounds unlikely, but these muffins are still light on sugar/fat/calories. They’re made with whole wheat flour (I added flax as usual), cocoa powder, and sweetened with honey and a few mini chocolate chips. The zucchini keeps them extra moist, as does a bit of coconut oil and applesauce. I’ve made half a dozen muffins now from Ambitious Kitchen and loved them all! Check out her site for lots more good-for-you treats.

p.s. High altitude adjustments included below.*

Healthy Chocolate Zucchini Chocolate Chip Muffins

INGREDIENTS

1 1/4 cups white whole wheat flour (I replaced 2 Tbsp. flour with ground flaxseed)
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 egg
1 cup shredded zucchini (about 1 medium zucchini)
1/4- 1/3 cup honey (I used 1/4 cup)
2 Tbsp. coconut oil, melted
1/2 cup unsweetened vanilla almond milk (or regular milk)
1/4 cup applesauce
1 tsp. pure vanilla extract
1/4- 1/2 cup chocolate chips (I used 1/4 cup mini chocolate chips)

DIRECTIONS

1. Preheat oven to 350 F. Lightly coat a muffin tin with cooking spray.

2. Squeeze shredded zucchini of excess water with a paper towel (or just use your hands).

3. In a medium bowl, whisk together flour (and flaxseed, if using), cocoa powder, baking soda, and salt; set aside.

4. In a separate bowl, whisk together coconut oil, honey, vanilla, egg and egg white until well combined. Add in zucchini, applesauce, and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.

5. Evenly divide batter into prepared muffin tin. Bake 18-22 minutes or until toothpick inserted into the middle of a muffin comes out clean. Remove muffins and transfer to wire rack to finish cooling.

*for high altitude: +1 Tbsp. flour, halve baking soda, +1 Tbsp. milk, increase baking temp to 375, and decrease baking time slightly

Makes 12 muffins.

(Adapted from Ambitious Kitchen)

Whole Wheat Banana Pancakes

March 30, 2015

IMG_7321

Light and fluffy 100% whole wheat banana pancakes, made with Greek yogurt and flax if you love flax like I do. The banana is subtle and doesn’t make them dense like typical banana bread. Dustin approved and he doesn’t care for banana- or any fruit-filled- bread. I served them with extra sliced banana and maple syrup. Also yummy with blueberry jam. I rarely calculate the calories for recipes, but since I ate 4? 5? of these guys I was curious. Based on the ingredients I used (see parenthesis below) they’re only 60 (batch of 15) – 75 (batch of 12) calories a piece. That doesn’t account for the butter and syrup but they’re delicious as is and pretty darn good for you too!

Whole Wheat Banana Pancakes

INGREDIENTS

1 and 1/3 cups white whole wheat flour (I replaced 1/6 cup of the flour with ground flaxseed)
1/4 tsp. salt
2 tsp. baking powder
1 tsp. ground cinnamon
1 large egg
1 cup milk (I used unsweetened vanilla almond milk)
1/2 cup mashed ripe banana (about 1 large banana)
2 Tbsp. packed dark or light brown sugar
1/4 cup Greek yogurt (I used plain nonfat)
1 tsp. pure vanilla extract

DIRECTIONS

1. Whisk the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.

2. Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense.

3. Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once very hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.

4. Keep pancakes warm in a preheated 200 F oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

Makes 12-15 pancakes, depending on size.

(Adapted from Sally’s Baking Addiction)