Feeds:
Posts
Comments

Posts Tagged ‘whole wheat flour’

IMG_1289

I first tried Annie the Baker’s Dough Balls at the Foodbuzz Festival’s Tasting Pavilion in 2009, and her toffee milk chocolate chip dough balls were love at first bite.

Then recipes started floating around and I remembered just how good they were. Plus, Danica has them all the time and it’s just not fair ; ) Every time I see them, I want them more!

IMG_1277

So after drooling over recipe after recipe online, I decided to finally make my own.

IMG_1282

While these aren’t the same as her toffee milk chocolate chip dough balls, these are just as tasty. The roasted almond butter and dark chocolate chips give these cookies a deep, rich quality that makes them irresistible.

And they are rich – very rich and very sweet – but you’ll be fighting for the last one, no matter how many you’ve already eaten.

IMG_1284

In fact, I think it’s time I make some more. I only I had 3 out of this batch, and Nick ate the rest.

I told you he was a cookie monster.

 

Almond Butter and Dark Chocolate Cookie Balls

Slightly Adapted from Mama Pea’s Peanut Butter Cookie Dough Balls

Makes 24 cookie balls

  • 1/2 cup butter
  • 3/4 cup almond butter
  • 3/4 cup brown sugar
  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1.5 cups white whole wheat flour
  • 1/2 cup dark chocolate chips
  1. Cream together butter and sugars.
  2. Mix in almond butter and vanilla.
  3. Beat in baking powder, baking soda, and salt.
  4. Add flour to sugar mixture and mix until combined.
  5. Fold in chocolate chips.
  6. Chill dough for 30 minutes – 1 hour.
  7. Preheat oven to 350 degrees.
  8. Take dough by the tablespoon and roll into a ball. Place on baking sheet 2 inches apart and bake 12 minutes.
  9. Let them sit on the pan for a minute before moving to a cooling rack.

IMG_1290

Advertisements

Read Full Post »

Remember a few weeks ago when I had that CSN giveaway and asked you guys to tell me what recipes you’d like to see me make?

Well, thanks to YOU, I now have a full page of ideas (double sided) and I’m happy to say that this is the first off of that list.

There are a few dishes that still scare me when I think about making them on my own. Things like chicken pot pie, homemade pastas, and the ever elusive perfectly-even layer cake.

But it’s those dishes that are inherently southern that really get me.

Sure, I grew up in Virginia, but I didn’t grow up eating chicken ‘n’ dumplings. The closest I got to having them was at Cracker Barrel, and I knew I could make my own version that tasted better and was healthier for me, too.

IMG_1412

If you like your dumplings thinner and more like a thick pasta, these are not for you.

These dumplings are thick and doughy and perfectly tender, with a slight tang from the buttermilk. Almost like biscuits without the butter.

I still may be lacking in my deep-south cooking adventures, but I’m getting there. And make sure you’re ready to put these in your regular dinner rotation – it was love at first bite for me and Nick.

 

Chicken ‘n’ Dumplings

  • 1 lb. bone-in, skin-on chicken thighs
  • 1 Tbsp olive oil
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 onion, chopped
  • 2 Tbsp flour
  • 2 cups broth
  • 1 cup water
  • 1 cup frozen peas
  • 1.5 tsp salt
  • .5 tsp pepper

Dumplings:

  • 1 1/4 cups whole wheat flour
  • 1/4 cup flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk

Heat oven to 350. Sprinkle chicken with some salt and pepper and roast in the oven for 1 hour.

While chicken is roasting, heat large pot over medium heat.

Add olive oil, carrots, celery, onion, salt and pepper and saute until vegetables are softened, about 5 minutes.

 

IMG_1392

Sprinkle veggies with flour and stir to combine.

 

IMG_1394

IMG_1395

Once you can no longer see any white flour and the veggies have a gummy-looking coating, pour in your broth and water, a little at a time, stirring constantly.

IMG_1397

Each time you add the broth and water, the coating on the veggies will release a bit more, helping to thicken the cooking liquid.

Once all the broth and water have been added, bring mixture to a boil and let simmer for 15 minutes.

IMG_1400

In separate bowl, mix your dry ingredients for the dumplings.

IMG_1402

Pour in the buttermilk and stir until dough just comes together (it will be a little sticky – that’s perfect!).

Right before you add your dumplings, take the chicken off the bone and cut into bite size pieces. Add chicken to the pot (along with the frozen peas) and return to a simmer.

IMG_1401

Drop dumplings by the spoonful into the broth until all your dough is in the veggie mixture.

IMG_1403

Cover and let simmer about 15 minutes or until the dumplings are fluffed.

IMG_1408

Spoon dumplings and broth mixture into bowls and serve.

IMG_1412

You made me do it, and I couldn’t be happier.

Read Full Post »

I’m not sure what it is, but I am obsessed with coconut right now.

Maybe all this winter weather is simply too much for me, and, in response, I’m making things that remind me of the light and airy days of summer.

Whatever the reason, I’m okay with it.

IMG_1179

First there was the Banana Pina Colada Muffins. Then German Chocolate Cupcakes.

And now…something I’m calling German Chocolate Cookie Bars.

But I guess they could also be called “I made too much German Chocolate icing and need something else to use it in” bars. Or “those cupcakes disappeared too quickly and we need a new sweet treat in the house” bars.

IMG_1175

Even if you don’t have a good reason to make these, do it anyway. You won’t regret it.

 

German Chocolate Cookie Bars

Crust:

  • 1/2 cup Earth Balance
  • 1/2 cup sugar
  • 1 cup whole wheat flour
  • 1.5 tsp vanilla
  • 1/4 tsp salt

Icing (see this post for icing directions):

  • 3/4 cup almond milk
  • 3/4 cup sugar
  • 1 Tbsp Earth Balance
  • 1/2 tsp vanilla
  • 3 Tbsp cornstarch mixed with 2 Tbsp water
  • 1 cup coconut
  • 1/2 –1 cup pecans

Chocolate Topping:

  • 1/2 cup dark chocolate
  • 1 tsp coconut oil

 

IMG_1156

Cream Earth Balance/butter and sugar.

IMG_1157

Beat in flour, vanilla, and salt.

IMG_1158

The crust will be ready when the mixture is combined but still crumbly and when it clumps up when you press it together (like above).

IMG_1159

Dump crust into 8×8 baking dish and press into an even layer.

IMG_1160

Bake crust at 350 for 25-30 minutes or until set and golden around the edges. Let the crust cool completely.

IMG_1163

Once the crust is cool to the touch, spread on your cooled icing into an even layer on the crust.

IMG_1166

IMG_1168

To make the chocolate topping, put your dark chocolate and coconut oil in a microwave safe bowl and heat for 1 minute, stirring every 20-30 seconds or until chocolate is melted and smooth.

IMG_1169

Dump chocolate on top of icing and smooth out, covering the entire dish.

IMG_1171

Let sit at room temperature until chocolate layer is set.

IMG_1172

I cut these into 16 pieces (from an 8×8 dish), and I’m glad I didn’t cut them any bigger!

These bars are delicious, but very rich, thanks to the coconut icing.

IMG_1173

But the richness didn’t stop me from having two of them right away.

Read Full Post »

IMG_1122

Three years ago, I made my first layer cake.

To be honest, it was horrible.

The cake itself tasted good (it was a box mix and canned icing, so at least I didn’t mess that up), but it was uneven and the top kept sliding off and I didn’t have an actual cake stand so my upside-down bowl crushed the icing from the sides of the cake.

Thankfully, Nick didn’t really care what it looked like after the first night, and we ate it anyways.

The sad part? That sad, sloppy cake was his birthday cake that year.

I knew I had to make it up at some point. And I think these cupcakes did just that.

See, Nick loves German Chocolate Cake. And so do I! The rich coconut and pecan icing and delicate chocolate cake is one of my favorite combinations.

And while I DO have a real cake stand now, I wanted to try my hand at my own recipe for the cake and icing. Since I was already taking a risk making up a healthier recipe, I didn’t want to chance having another ugly layer cake.

So cupcakes it was!IMG_1112

If you would have told me last year that I would be making up my own vegan recipes, I would never have believed you.

And if you would have told me that not only would my husband love these cupcakes (and not know they were whole wheat and vegan) but also that I could fool coworkers – I might have laughed in your face.

But thank goodness I went through with it. Because these are the best cupcakes I’ve ever made – no comparison.

German Chocolate Cupcakes (Vegan!)

Makes 1 dozen cupcakes

  • 1 cup almond milk
  • 1 tsp vinegar
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 1/3 cup canola oil
  • 1/3 cup cocoa
  • 1 cup whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Frosting:

  • 3/4 cup almond milk
  • 3/4 cup sugar
  • 1 Tbsp Earth Balance
  • 1/2 tsp vanilla
  • 3 Tbsp cornstarch mixed with 2 Tbsp water
  • 1 cup coconut
  • 1/2 –1 cup pecans

IMG_1095

In large bowl, mix almond milk with vinegar and let sit 5 minutes or until milk has “curdled”.

IMG_1096

Whisk sugar, oil, and vanilla into milk mixture until some bubbles stay on top of the mixture.

IMG_1097

Whisk in the cocoa, then whisk in the flour, baking soda, baking powder, and salt.

IMG_1098

Once the mixture is smooth, pour into cupcake liners or a sprayed muffin tin, filling each one about 3/4 of the way.

IMG_1099

Bake at 350 for 15-18 minutes or until a toothpick comes out clean.

IMG_1101

While the cupcakes are baking, heat the almond milk, sugar, and Earth Balance on the stove top until it comes to a boil.

In separate bowl/dish, mix cornstarch and water together.

IMG_1100

IMG_1102

IMG_1103

 

 

 

 

 

Once milk mixture comes to a boil, put 1-2 spoonfuls into the cornstarch mixture and stir together.

Add cornstarch mixture back to milk/sugar and stir.

IMG_1105

Bring mixture back to a boil until thickened. Take off the heat.

IMG_1106

Stir in the vanilla, coconut and pecans, and let sit to cool.

IMG_1107

IMG_1110

Once the cupcakes and icing have cooled, dollop a spoonful of the icing on each cupcake and smooth out to the edges.

IMG_1112

Serve to your family who think they don’t like anything “whole wheat”.

Give some to your friends who freak out when they hear the word “vegan”.

Then just sit back, relax, and watch their reactions.

IMG_1123

And make sure to not tell them that these cupcakes are actually pretty healthy, whole wheat, and vegan until after they’ve had a few.

IMG_1114

It’s more fun that way.

Read Full Post »

Winter is not leaving anytime soon. I normally don’t mind this season but this winter is not getting any better.

I am ready for a break.

The snow is pretty but I hate when it gets slushy and murky.

Cold weather itself isn’t horrible, but I would like the –4 degree wind chills to be gone.

Basically, I need a little warmth and there’s only so much hot tea I can drink.

IMG_1060

Thankfully, I had some bananas waiting on the counter, just for this reason!

If I can’t get to the tropics this winter, I’m going to bring them to me.

Banana Pina-Colada Muffins – Vegan!

  • 3 ripe bananas, mashed
  • 1/2 cup crushed pineapple
  • 1/4 cup melted coconut oil (I used Tropical Traditions)
  • 1 tsp vanilla
  • 1/2 cup brown sugar
  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup shredded coconut (I used unsweetened, but either type would be fine)

Streusel Topping:

  • 1 Tbsp whole wheat flour
  • 2 Tbsp brown sugar
  • 1 Tbsp Earth Balance
  • 2 Tbsp coconut
  1. Preheat oven to 350 degrees.
  2. In large bowl, mash bananas.
  3. Stir pineapple, coconut oil, and vanilla into bananas.
  4. Add brown sugar to banana mixture.
  5. Mix in dry ingredients (flour through coconut) until just combined.
  6. Fill muffin tin 3/4 full.
  7. In small bowl, mix together streusel topping and sprinkle streusel on top of muffins.
  8. Bake 25-27 minutes or until golden on top and toothpick comes out clean.

I knew these would be good as soon as I smelled the bananas with the pineapple and coconut oil.

IMG_1062

IMG_1063

And I’m not sure about you, but I’m a sucker for a streusel muffin. I don’t know what it is about that crumbly, buttery topping, but it’s addicting in the best way.

IMG_1065

If you can’t make it to an island this winter or have no plans to lay on a beach until June, you probably need these, too.

IMG_1066

IMG_1071

It may still be winter outside, but your kitchen will smell like summer.

IMG_1078

Read Full Post »

IMG_0811

Nick is what I would call a cookie connoisseur. He knows a good cookie when he tastes one.

And while he enjoys most of the healthier baked goods I come up with, his favorite will always be chocolate chip cookies, right out of the oven, with a tall glass of milk.

IMG_0809

These cookies are full of butter, but I also use half white whole wheat flour, which helps keep them a little puffy without being cakey. I love cookies with a little heft.

They are pure cookie goodness, like the ones my mom would make and the same ones that fill your house with the aroma of golden, buttery dough.

I thought I had perfect a chocolate chip cookie recipe a few weeks ago but one item made the difference.

IMG_0775

These Ghirardelli 60% Cacao baking chips are incredible.

They’re a bit darker than semi-sweet chips and their shape is perfect for cookie baking – the chips aren’t as tall as regular chocolate chips and the base is a bit wider, meaning they bake into melting pools of chocolate in your favorite cookie.

IMG_0798

You can’t get a hunk of chocolate like that with regular old chocolate chips.

Nick’s Chocolate Chip Cookies – Makes 3-4 dozen

  • 1 cup (2 sticks) of butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup all purpose flour
  • 1 1/4 cups white whole wheat flour
  • 1 tsp baking soda
  • pinch cinnamon
  • 1/2 tsp salt
  • 1.5 cups chocolate chips
  • 1 cup chopped walnuts or pecans
  1. Preheat oven to 375.
  2. Mix together flour, baking soda, cinnamon, and salt.
  3. In large bowl, cream the butter and sugars together until light and fluffy.
  4. Beat in one egg at a time until combined.
  5. Add in vanilla.
  6. Gradually mix flour mixture into egg mixture.
  7. Fold in chocolate chips and nuts.
  8. Drop by tablespoon full onto baking sheet and bake 10-13 minutes, or until puffed and golden around the edges.
  9. Cool on rack.

IMG_0812

Read Full Post »

IMG_0626 (2)

I did it.

I finally did it.

I finally made a fruit bread that turned out great!

No half-filled pan of banana bread, no gooey middle, no throwing half of the loaf away a few days later because neither one of us will eat it.

Thanks, fall.

The inspiration is all you.

IMG_0627

Apples. Walnuts. Cinnamon. Maple syrup.

All in one bread – warm and toasty and full of flavor.

IMG_0680

Don’t get me wrong – I love a good banana bread. But I think I love apple bread even more.

If you try this recipe, you may find yourself agreeing.

As long as I have fresh apples this fall and winter, this bread will be on the menu.

It’s delicious as a snack, perfect for breakfast, and would probably make incredible french toast…if you could save a few pieces.

Even better? It’s all whole wheat with some heart healthy oatmeal thrown in, just for fun.

IMG_0673

Maple Apple Walnut Bread

  • 2 cups whole wheat flour
  • 1/2 cup quick cooking oats
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/3 cup butter, melted
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 1 cup milk (I used evaporated)
  • 1 medium-large apple, cored and cut into small dice
  • 1 cup walnuts, chopped
  1. Preheat oven to 350.
  2. Heat butter on stovetop or in microwave until melted and let cool.
  3. In large bowl, mix together flour through ginger (all the dry ingredients).
  4. In separate bowl, mix the sugar, maple syrup, eggs, vanilla, milk, and butter.
  5. Add wet mixture to dry and stir until just combined.
  6. Fold in chopped apples and walnuts.
  7. Pour in bread pan and bake 70-75 minutes or until top is golden and toothpick comes out clean.

Read Full Post »

Older Posts »