Posts Tagged ‘whole wheat’


We had about 7 honeycrisps in our fridge and I knew they had to go to good use. I am really trying to not be wasteful with food – we always have so much since my husband is a human garbage disposal, albeit a healthy one.



I had just been eating the honeycrisps (who woulda thunk?), but the recent attack on my mouth, aka loads of dental work (and the raping on my bank account), have made chomping on a crisp apple not such a pleasant task.


Especially after I chipped my first filling on this.



I wanted to make a slightly healthier version, and also not make an entire baking dish full of apple crisp. Because we all know where that would end up.



This apple crisp is so simple and took less than 10 minutes to prepare! It’s more of a cobbler than a crisp, and it is prepared so easily that you just need a fork, not a mixer. So it’s kind of a fake apple crisp. Oh well. It can serve up to 4 in small portions. Or 2 in medium-sized portions.


Or 1 in my portions. It’s the truth.




I chopped up 2 honeycrisps.













Sprinkled them with cinnamon, salt, and a touch of nutmeg.













And crumbled a bit of brown sugar on top.









 It’s brown – so it’s healthy.



Not really.








I let them sit for a couple minutes and they began to sweat.













For the ‘crisp,’ I combined whole wheat flour, sugar, and more cinnamon.













Chopped up some butter into tiny pieces – make sure it’s cold!














And mash it all together with a fork, until the butter crumbles.













I added some vanilla almond milk and a splash of vanilla.










I can never have too much vanilla. Though I do not like vanilla ice cream. Well, most commerical vanilla ice creams. Homemade vanilla bean ice cream? I’m in.







And here is our dough!














Layer it on the apples and add a touch of butter on top.












Check out the ooey, gooey, apple-y, deliciousness.












Serves 4. Or 2. IMG_1534








Or one. That’s me.




Honeycrisp Apple Crisp

2 honeycrisp apples

1 tablespoon brown sugar

1 tablespoon cinnamon

1/4 teaspoon salt

1/4 teaspoon of nutmeg

1 cup whole wheat flour

1/2 cup sugar

1/2 cup vanilla almond milk (or liquid of your choice)

1/2 teaspoon vanilla extract

2 tablespoons cold butter


Preheat oven to 375.

Chop apples and combine with 1/2 tablespoon cinnamon, salt, nutmeg and brown sugar in a small baking dish.

In a separate bowl, stir flour, sugar and remaining cinnamon. Chop 1 tablespoon of butter and add it to flour. Mash with a fork until thoroughly combined and small bits of butter remain. Add vanilla and milk gradually, stiring as you go. You don’t want the mix to be watery or too thick. It should be somewhat sticky.

Spread dough on top of apples, and place in over. Bake at 375 for about 30 minutes, or until apples look juicy and topping is golden brown.




Honeycrisps? Why can’t you hang out all year long? I’m not ready for you to leave.


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See…I promised I wasn’t going to give you a recipe for the rolls above my jeans. WHO would want that? Not me.



Or my hubs. Hmmm…better do something about these rolls…




I got the idea for this recipe from Miss Martha, of course. I used whole wheat flour for the entire batch, making them super nutty and healthy.





First, I whisked the yeast with some raw honey and buttermilk.










It has to sit until it gets foamy.






I used about 1/2 of this package.















Any Michigan natives out there??















My grandparents are from Michigan and we vacation there every summer – way up north on the lake. I have some of the BEST memories of my life there. A huge part of me would love to live there, or retire there…or…something there. Unfortunately, it is about 10 hours away from me in good ole’ Pittsburgh.


American Spoon has the most amazing jams, salsas, dried fruits, etc. Even better, you can sample EVERY product in their stores. Once when I was about 8, we got kicked out because one of the employees accused me of double dipping. 


I don’t think I did, but when it comes to food, you never know with me. My mind gets clouded. Oops.







Check out this incredible raw honey.




















It is so good. It tastes amazing on toast, fruit, even ice cream. I adore you, American Spoon honey.








I loved this part of making the rolls.










Ground flaxseed and oatbran.





Pour some boiling water over it and let it absorb.















Even oats go in the mix!










Truly ‘multi-grain.’ 









When the yeast looks like this, it’s ready to go.

















Here is the oatbran/flax mixture. 











I probably could have just eaten a spoonful of it like that.









Into the mixer the ingredients go.















And once everything is combined, place in a large, well-oiled bowl.













I took a peak at this up close and thought ‘this is going to be good…’














It is supposed to be set in a warm, dark place to rise.










This is about the darkest place in my house, and it certainly wasn’t warm because we didn’t turn on the heat until yesterday.








Luckily I have all of this wine to keep me warm in the chilly house.











Do you think we have enough wine? Especially when I’m the wine drinker in the family?








The secret spot behind the bar worked well – as you can see the dough doubled in bulk.














I weighed out 3 oz portions and rolled them into balls.











Set them in a round cake pan.








And brush the tops with egg wash.














My house smelled glorious with the scent of freshly baked bread.










And this time, it wasn’t from a candle.



How incredible do these look?








I opted not to add any seeds on top, with the exception of some course sea salt.











I like sesame seeds, and poppy seeds are ok, but place a fennel or caraway seed near me and I may stone you. Or just run away. Or just push it out of my face. Drama.






The up-close version.











Guess who is using her macro setting??? 🙂







My hubby spread some butter and jam on these.










I thought about how amazing they would be dipped in gravy. 



Does that defeat the purpose of whole wheat, multigrain?





Well maybe I’ll make a vegetable gravy. I can count it as my daily vegetable intake, since you all know how much I love them.





Multigrain Rolls

adapted from Martha Stewart’s Baking Handbook

1/4 cup oat bran

1/4 cup ground flaxseeds

1/2 cup boiling water

1/2 cup warm buttermilk

1/2 envelope active dry yeast

1/4 cup honey

1 whole egg + 1 yolk

1/3 cup rolled oats

2 1/4 cups whole wheat flour

1 tablespoon sea salt

salt and pepper to taste

olive oil to coat bowl

mixed seeds (optional)


Combine oat bran and flaxseeds in bowl and cover with boiling water. Let sit until absorbed and completely cooled.


In the electric mixer bowl, whisk together warm milk, yeast and honey. Let sit until foamy, about 5-10 minutes.


Once foamy, add 1 whole egg, oats, 3/4 cups whole wheat flour, oat bran mixture, salt and pepper with electric mixer on low speed. Add more whole wheat flour, 1/2 cup at a time to make a soft, slightly sticky dough. Place dough in an oiled bowl and cover. Let rise in a warm place until it has doubled in size, about 2 hours.


Oil one 8-9 inch cake pan. Separate dough into 3 ounce sections, rolling each into a ball. Set in the round cake pan and cover. Let rise until doubled, about 30-45 minutes.


Preheat oven to 375. In a small bowl, whisk remaining egg yolk. Brush rolls with the egg wash, sprinkled with sea salt and add additional seeds if you would like. Bake until golden brown on top, about 20-25 minutes.





And now…



A Glo Bar Giveaway!!













I’m sure so many of you have been DYING to try Angela’s Glo Bars like I have.



I am so excited to give away a GLO BAR VARIETY PACK to one lucky reader! Glo bars are 100% certified organic!


Per GloBakery: in the variety pack you will receive a total of 10 bars in these varying flavors:

  • Classic (Chunky Peanut Butter)
  • Revive (Dark Chocolate Chunky Peanut Butter)
  • Renew (Post-workout, high protein hemp)
  • Endure (Cranberry Apricot Spelt)
  • Run (Pre-workout w/ energizing raw maca)



Is your mouth watering yet?



To enter, visit Angela’s bakey and tell me which flavor you can’t wait to try and why. The winner will randomly be chosen Friday (Oct 16th) at 8am EST.

You can also follow me on Twitter, tweet about the giveaway or add me to your blogroll, but that’s just if ya like me. 🙂




Have a great evening!

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My husband likes to eat. ALOT.


And when he doesn’t get to eat, he gets very angry. His face should seriously be in the dictionary right next to ‘hangry,’ if it ever makes it into the dictionary.




Not only does he like to eat, but he likes to eat lots of meat. Chicken, steak, pork – you name it. Dare I ever make a dish without meat!



I think he believes that if he doesn’t get 76234 grams of protein in per day, he may lose all 170 solid pounds of muscle that he currently owns. He is a hottie.



Ususally, hungry-angry-husband hits at very inconvienent times. Like on an hour drive to my grandparents house. Or during church, where, let’s face it, he really doesn’t want to be in the first place. Or at the grocery store, while shopping for clothes, or during a 2 hour meeting. At least his co-workers can deal with him there.


The best was when we went to register for wedding gifts. Oh, my. We went to one of the ‘nicer’ malls about an hour away. We I figured that we’d have more of a selection and I didn’t really want to register for things I had never seen before.


So picture this – one hour drive there, in which a protein bar (or 3) has been consumed. We begin registering for china or crystal or something he knows we will never use, and he is as antsy as can be. Shocked? I know.


He begs, ‘Can we please go eat??’


We had registered for literally 7 minutes. I find the sales associate and give her back the gun to use on my husband  scan the items. We find a restaurant, which ends up having a fairly long wait, and he devours his food.



I spend the 4 minutes it took him to scarf down his meal staring at my plain, gross salad, because somewhere in the back of my foolish mind I thought it would be a great idea to do a fitness competition while wedding planning. Brilliant.



I also decide at this time that I would call my grandmother – no, not Mother Lovett – I needed someone who could actually SEE and HEAR – but my other grandmother, who lived only 5 minutes away. I knew this would just be something she would LOVE. And she did. And for the rest of my life I will always remember how much fun we had registering for my gifts – her and I.



Because about 5 minutes after we met her, hungry, angry, husband decides he needs a bottle of water. I’m not sure where he got it, but I think he drove to a fresh spring and bottled it himself because it took him that long.



He came back and excitedly handled the shatter-free glasses I registered for and scanned some inappropriate items as well. But 5 minutes later, hungry-angry-husband reared it’s ugly beautiful head again and he was off to get some ice cream.


He doesn’t even like sweets, so this is where I became suspicious. As often as I deal with him being hungry and angry, I think he was just trying to pull the wool over my eyes so he didn’t have to register. Why wouldn’t he want to register for such nice gifts in our wonderful home?



Lesson learned – make sure my future daughter registers for her wedding gifts with ME, not her own hungry, angry husband.




Below has been my go-to meal the past few weeks for my hungry, angry husband. It was born one afternoon when he was picking some things up at the store and sending me text messages about how hungry he was.


I knew it was about to start. I knew if he made it home before food was on the table, the kitchen would be a danger zone, appearing as though a tornado had ripped through. And in the tornado would not only be food, but miscellaneous items thrown, kicked, and broken in the passion of hunger.


I needed to take charge.



So here is the hungry, angry husband sandwhich. Only takes about 10 minutes. 










The Hungry, Angry Husband Go-To Meal

2 thin-sliced boneless, skinless chicken breasts

seasoned salt

1 whole wheat bun

a few sliced red onions

1/2 oz pepper jack cheese

a dollop of bbq sauce

a dollop of low-fat ranch dressing



Season the chicken breasts with seasoned salt and either grill or pan-fry in non-stick spray. Make sure the chicken breasts are thinly sliced so they only take a few minutes to cook. About 5-6 I’d say. Toast the whole wheat bun.


Layer onions and cheese between 2 chicken breasts and place on whole wheat bun. Top with bbq sauce and ranch.



 Feed to you own hungry, angry husband.IMG_1180









And don’t attempt to get a picture. There is no time for such a ridiculous thing.

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Oh dear. I don’t even know if I have words for this.



This recipe is SO easy. There are only 2 main ingredients – pumpkin and flour.





I made this pumpkin gnocchi with whole wheat flour, mainly because our favorite gnocchi is made out of sweet potato and whole wheat flour. I thought it would add a nice, nutty flavor, and it totally did.
















I also added just a sprinkling of pumpkin pie spice. Thought it would add a nice touch. Who doesn’t need more spice in their life?





I used about 1 cup of pumpkin, but as you can see, this is a hefty 1 cup. 











Probably more like 1 and 1/4 cups pumpkin.





Just throw the pumpkin in with the flour, and it’s time to rock and roll. IMG_1246
















You may need to add some additional handfuls of flour. The mixture shouldn’t be too sticky, but also shouldn’t be dry. You have to just feel it out.







The dough will look like this, and you want to roll it into long strips.










I thought I took a picture of that, but it must have been eaten by the camera monster.






After rolling, just cut small pieces with a knife. Pronouced ka-nife, for extra effect.













Don’t these look like Puffins?











Ohmigosh, how good would pumpkin spice Puffin’s be?!? We already have cinnamon, so why not have pumpkin spice?








Drop into a pot of boiling water and cook just until the gnocchis float. 











For me, this was about 3 minutes or so.






I topped mine with less than a teaspoon of olive oil, and Asiago cheese, one of my favorites.
















The cheese must be added while the gnocchi’s are still warm. That way it gets oooey-gooey and all delicious and other words that I can’t say on the internet. It is THAT good.




I once had pumpkin tortellini in a resturant with brown butter and sage, which was also delicious. It would probably work here, too.






This recipe is just so simple and quick. You can’t beat it.IMG_1253












Whole Wheat Pumpkin Gnocchi

1 3/4 cups whole wheat flour

1/4 teaspoon pumpkin pie spice (or nutmeg)

1 1/4 cups canned pumpkin


Add ingredients together and mix with hands to form a dough. If it is too sticky, add a bit more flour and mix. Break off about 1/5 of the dough and roll into a long, even strip. Cut gnocchi into desired size with knife.

Boil a large pot of water and add salt liberally. This is your only chance to season the gnocchi. Boil gnocchi in small batches until it floats, about 3 minutes. Drain. Serve with a bit of butter and grated asiago cheese.

Note: This flour amount is an approximation. I began with about 1 and 1/2 cups, but gradually added a bit more with my hands. Play it by ear!













Check out that tiny pool of olive oil at the bottom.












Oh, yum. No more words. Just pictures.


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One day, my husband whined ‘can’t you make any healthy cookies?’ with a very pouty look on his face. So cute and so pouty that I had to try and come up with something.


I love peanut butter cookies, and he loves chocolate chip, so I combined them into one, made with whole wheat flour.



Now I DO use regular sugar, as I do not really believe in using such an enormous amount of a sugar substitute.



A cookie is a cookie is a cookie, and either way, we shouldn’t be consuming 10 of them at once, whether it be made with real or ‘fake’ sugar. Right?



I apparently never remember that, and also like to think ‘the more, the merrier’ applies to food.







I start with 100% whole wheat flour, which does add a nice, nutty taste.

















This is our favorite peanut butter by far, and you must try it. 









It gives an additional ‘crunch’ to the cookies because it had flaxseeds in it.







Ahh, more texture. 











I rescued this 1/2 cup then proceeded to eat the entire jar with my fingers.






The more, the merrier!






Don’t ya’ll just love packed brown sugar lumps?













This mixture is sugar, butter, and peanut butter. 











 It just cries out, ‘eat me!’







I add some dark chocolate chippers.













And scoop out tiny lumps with my hands. 











Yes, my hands are clean. Weirdo.






My husband loves these, while I prefer my cookies to be a bit more….chewy.










I wouldn’t consider these dry, but I don’t think they can be classified as soft. What do we call them, then?





A confession: I’m still opening the oven door mid-bake. Still.




I have no patience. .





It’s just so exciting!






 A plate o’ goodies.










 These will disappear in about 4.7 seconds.


















Is that a word? I thought it was, but when I typed it, it didn’t look correct. Someone please alert me if it isn’t. And please find a better word to describe these cookies. You can be my own personal thesaurus.






Let me know if you like. 🙂






Whole Wheat Peanut Butter Chocolate Chip Cookies


1 1/4 cups 100% whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 stick butter

1 egg

1 teaspoon vanilla

1/2 cup sugar

1/2 cup brown sugar

1/2 cup natural peanut butter

1 cup chocolate chips


Preheat oven to 350 degrees.


Beat butter, peanut butter, and sugar until light and fluffy. Add the egg and vanilla, mixing until combined.


Add in the dry ingredients and mix on lowest speed. Fold in chocolate chips.


Place spoonfuls of dough on cookie sheet at bake at 350 for about 10 minutes. 



Let cool before eating. Or not.

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