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Posts Tagged ‘whole wheat flour’

  1. Whole Wheat Pepperoni Pizza Puffs

    June 10, 2011 by erinRD

    TGIF!

    This weekend I am running my 5th 5K race and my friend Patti is running her first 5K race on her 30th Birthday tomorrow! My friend Kev is also running his first 5K race tonight and I’ll be there to cheer him on. Sunday, my friend Jess is biking 15 miles in the Tour de Cure for Diabetes for her Dad who has diabetes. So, it’s going to be a weekend of exercise and races! Love it!

    But don’t you worry – there will be plenty of play time too! Saturday night is Patti’s 30th Birthday party with an “Old Hollywood” theme. I have a cute dress and I’ll be sure to take many pictures! :) Hint: Polka Dots and red lipstick! hehe! :)

    Sunday, Wholesome Husbands’ fam is coming over for a BBQ and I have quite the menu planned: fresh lemonade, Italian copped salad, homemade guac, my yummy kabobs on the grill, corn on the cob, healthy baked onion rings and campfire cookies (see: chocolate, graham crackers and marshmallows FTW).

    Holy mother. These people better come hungry! ;)

    Recipes coming soon!

    But here’s a great one to hold you over!

     

    Whole Wheat Pepperoni Pizza Puffs
    Adapted from Prevention RD

    1 cup whole wheat flour
    3/4 teaspoon baking powder
    1/2 teaspoon dried oregano
    1 cup fatfree milk
    1 egg, lightly beaten
    4 oz. part-skim mozzarella cheese, shredded (about 1 cup)
    4 oz. turkey pepperoni, quartered (about 1 cup)
    1/2 cup pizza sauce
    2 Tablespoon fresh basil, finely diced

    Directions:
    1. Preheat oven to 375 F. Grease a 24-cup mini muffin pan.
    2. In a large bowl, whisk together the flour, baking powder and oregano; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
    3. Stir the batter and divide among the mini-muffin cups.

    Bake until puffed and golden, 20 to 25 minutes.
    4. Warm the pizza sauce, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping. Yield: 24 pizza puffs. Serving size 1 pizza puff.

    Taste Test: These were not my favorite taste wise, but they’d be fun for kids or as finger food appetizers at a party! This husband thought they were pretty good!

    Are you running any races this weekend?

    Whatever you do, have a great one!

     

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  2. Whole Wheat Chocolate Chip Skillet Cookie

    May 6, 2011 by erinRD

    Can you tell that I love cookies?

    It’s an obsession. My friends and family should probably have an intervention for me.

    This recipe is fun because you throw all the batter in a cast iron skillet, put it in the oven and wait. No more measure out the batter for each cookie and doing 147 batches while having the oven on for an hour straight.

    If you need a cookie STAT and time is limited — this is the prefect recipe for you!

    Whole Wheat Chocolate Chip Skillet Cookie
    Adapted from 101 Cookbooks

    1 1/2 cups whole wheat flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 stick cold unsalted butter, cut into 1/2-inch pieces, plus more for buttering the skillet
    1/2 cup dark brown sugar
    1/2 cup sugar
    1 large egg
    1 teaspoon pure vanilla extract
    1/2 cup bittersweet chocolate, roughly chopped

    Directions:
    1. Preheat the oven to 350 degree oven and butter a 9 inch oven-proof or cast iron skillet.
    2. Sift the dry ingredients into a large bowl.
    3. In another large bowl, add the butter and the sugars. Mix just until the butter and sugars are blended, about 2 minutes using the mixer on low speed.
    4. Add the egg and mix combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
    5. Mix in chocolate just until evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer.


    6. Bake the cookies for 35-40 minutes, or until until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool a bit before slicing into. Cut into 16 small triangles.

    Taste Test: The whole wheat flour actually gives a different texture to the cookies that I really like! Of course any version of chocolate chip cookies are good in my book! Plus you can cut these in cute triangles! Super fun for kids or kids at heart.

    Yum – so good!

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  3. Almond Butter Cookie Dough Balls

    February 11, 2011 by erinRD

    I made some balls and they were amazing. (I’m trying to be an adult about this). ;)

    If you want your significant other to fall in love with you even further, make these for Valentine’s Day. Or any day, really.

    Trust me.

    Almond Butter Dough Balls
    Adapted from Peas and Thank You

    1/2 cup butter
    3/4 cup creamy almond butter (you can use peanut butter too)
    1/2 cup brown sugar
    3/4 cup powdered sugar
    1/2 teaspoon vanilla extract
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    3/4 teaspoon salt
    1 cup whole wheat pastry flour
    1/2 cup all-purpose flour
    1/2 cup peanut butter chips
    1/2 cup chocolate chips

    Directions:
    1. Using a mixer, beat butter, peanut butter, sugars and vanilla until fully incorporated.


    2. In a separate bowl, combine baking powder, baking soda, salt and flours. Add dry mixture to the mixer bowl a little at a time and mix until a dough forms.
    3. Add your chips. If dough seems dry at this point add in a Tablespoon of water and mix until dough starts to combine together. Combine and chill dough for 30 minutes.


    4. Preheat your oven to 350 degrees. Scoop dough with a mini ice cream scoop (or your fingers) and place balls on a cookie sheet.


    5. Bake for 10-12 minutes. They’ll still be soft and look much like they did going in, but don’t over bake. Let the dough balls rest on the pan for a minute before transferring to a cooling rack.
    6. Proceed to eat 3-6 cookies and hold your stomach since it hurts from all that sugar.

    Nutrition Notes:  You can substitute all-purpose flour in place of the whole wheat with the same results, and the calorie count will stay pretty much the same. Most flours vary only slightly by brand, and usually contain between 100 and 115 calories per 1/4 cup, regardless of whether they are white or wheat. The only reason that I use whole wheat flour when baking is because I find it adds a very nice flavor to the baked goods, as well as containing many added benefits that white flour does not provide such as fiber, vitamins, minerals and heart-healthy compounds. But there is a big difference between the whole wheat pastry flour and the regular whole wheat flour. Whole wheat pastry flour is a softer flour and is used in this recipe because it has a higher starch content and a lower gluten content resulting in a softer product. (looove soft cookies!)

    Taste Test: If you like cookie dough and cookie dough ice cream, candy, chocolate…. these are for you. Also, if you are human – you’ll like these :) In all seriousness, these cookies are soft, gooey, chocolate goodness.

    Whip up a batch for the one you love. STAT.

    Category Uncategorized | Tags: ,,,,, | 2 Comments