Archive for the ‘Whole Grain Baking’ Category


I’m finally in Salt Lake City!  The flights over were fine, but as I waited at baggage claim for my bag I suddenly realized I was one of the last people standing….and waiting, and waiting! Then no more bags were coming up from the little tunnel.  You know the one where your eyes fixate until your little ol’ bag makes its grand appearance.  I waited for that moment and I was still waiting…. and hoping and hoping some more.  Then the belt stopped and my heart sank!  My bag is lost!  Oh no!!  I walked over to the Delta counter and the lady behind the desk gave me a little sign of hope.  My bag was in the air and should arrive in an hour and half.  She said they would deliver it to my hotel room tonight.  Ok, that made me feel better but it is now 11 o’clock at night at home which means my body also thinks its 11pm and my bag is still not here.  I’m hoping it will arrive soon as I’m a tired little kitten.  Kitten?  I never used that term which obviously tells me I’m not only tired but going a little cuckoo!  The good news is my hotel is absolutely spectacular!  I told “S” I would take pictures so I’ll share them with all of you too.  If you are ever in Salt Lake I would definitely recommend The Grand America Hotel….simply beautiful!!

Ok, for the recipe!  Before leaving I needed to make sure the girls were set for their meals for the next few days.  They were running low on breakfast “stuff” so I decided to make these delicious pancakes as options for the mornings ahead.  These are really great for the little ones in the house because they have whole grains, carrots, and really are super delicious.  You could also put chopped walnuts in them if you wanted but I leave those out because the girls don’t like them.  I found this great recipe in this month’s Cooking Light magazine, but I used white whole wheat flour instead of their suggested all-purpose.  If you have time one morning make these!  They are super yummy and I’m sure the whole family will love them!

Ok, keep your fingers crossed my bags arrive sometime soon so I can rest my very tired and sleepy head.  Stay tune to pictures of Salt Lake.  It was too dark tonight when I arrived to see the mountains but I’m really looking forward to seeing them in the morning.  Till next time….     

Carrot Cake Pancakes

Print Recipe

1 ¼ cup white whole wheat flour
2 teaspoons baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp freshly ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray

Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

Number of Servings: 6


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It’s a New Year, a new decade and time for resolutions. I usually try to refrain from making resolutions.  Especially those that I am likely to fail at…I like to feel some success. This year, I decided to make a couple resolutions or I like to say “goals” and join the 10 in 10 Healthy Challenge. This challenge was put together by Lori at the blog Recipe Girl.  If you have never stopped by her blog please go now.  I promise you will enjoy her site!

The 10 in 10 Challenge is open to everyone and is essentially a 10 week commitment to a healthier you! As of today, the 10 in 10 Challenge has over 250 awesome people from 38 states and 10 countries committed to a healthier lifestyle in 2010! The goals indicated by the participants include: losing weight, exercising more, lowering their cholesterol, increasing their strength, eating more veggies and many more! You can find out who is participating and what their specific goals are by clicking here.

My goal list is pretty short….again I want to feel some success in the end!

1.)    Get back to eating clean.  I did this for about two months back in the summer and it was amazing how much better I felt.  I will go into more details on “clean eating” in future posts.

2.)   Get back into a regular workout routine.  I used to be hopelessly devoted to working out before the girls came along.  I even competed in a triathlon the day before I found out I was pregnant!  I haven’t been as devoted as I was and I know I won’t because there is no time in my busy life but I would like to get back to a somewhat “normal” routine.  When my alarm clock went off at 5:15am to head to the gym this morning I had mixed feelings about that statement.  It didn’t help that it was 40 degrees outside…I know not as cold as some places but that’s pretty darn cold for us here in South Florida.  I did it though, I got up and started my way towards my goal. 

3.)   Continue with my running in hopes that maybe I can do a half marathon in 2010.  Ok, this may be a big goal, but I have been running a lot and it’s “my time”.  My time to think and to work things out in my head.  Majority of the times the girls come with me as I push the jog stroller so it’s not completely “my time” but it’s pretty close. 

So those are my three goals.  I think I can, I think I can….I can do it!  When I say this I think of Dora the Explorer when her and Boots complete their goal they sing….”we did it, we did it, we did it!”  As you can tell I have two little ones that love Dora!  Regardless, I hope to be saying “we did it” in the end too.  Wish me luck!

I will post how I’m doing with my goals on Saturdays for the next 10 weeks if you want to follow along.  I’ll let you know how I’m doing and what I have been up to.  I will still continue to post recipes, healthy and not so healthy.  And as I mentioned to you recently some other changes will be taking over at my blog soon.  I’m so excited about them!  Stay tune.

Now for the recipe….

To start off a healthier eating here is a recipe for Banana Chocolate Chip Oatmeal Bread that uses all whole grains, fruit, and organic sugars.  I threw in the chocolate chips but you can leave them out.  The bread is moist and delicious and I promise will be eaten up very quickly.  Enjoy!


Banana Chocolate Chip Oatmeal Bread

2 cups white whole wheat flour
1 cup rolled oats
1/2 cup organic cane sugar
1/2 light brown sugar, packed
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 cups buttermilk
2 eggs, lightly beaten
1/4 cup (1/2 stick) unsalted butter, melted
1 cup ripe bananas, mashed (about 3 medium)
3/4 cup semi-sweet or dark chocolate chips
Preheat oven to 350 degrees.  Spray two 9×5 inch pan with non-stick cooking spray; set aside.
In a large bowl, whisk together flour, oats, both sugars, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, mix together buttermilk, eggs, butter, and bananas.  Pour into dry ingredients and mix until well combine.  Stir in chocolate chips.
Pour batter into prepared pans and bake at 350 degrees for 45 to 50 minutes until a toothpick inserted comes out clean.
Note: You can also use the batter to make muffins.  I usually make one loaf and use the remaining batter for muffins.  The muffins will need to bake about 20 to 25 minutes.

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Pumpkin Cinnamon Rolls

This weekend we took the girls to the pumpkin patch to pick out their pumpkin.  Last year they were too young to realize what the pumpkin patch was all about.  They could barely even walk.  Amazing how one year can change so much.  For the past few weeks I’ve been trying to teach the girls the word “pumpkin”.  As soon as we pulled up to the pumpkin patch they started to say “pumpkin, pumpkin, pumpkin”, it truly was the cutest thing ever.  Then we got out of the car and they took off to pick out their pumpkin.  It was quite the adventure and in the end everyone got a pumpkin. 

 After seeing all those pumpkins, I was in the pumpkin mood!  I then thought, what can I make with one of my fall favorite ingredients?  So many choices and I have to admit I went a little crazy and I’ll probably end up posting a couple pumpkin recipes by week’s end.  To start off I have the yummy Pumpkin Cinnamon Rolls.  I love cinnamon rolls!  I don’t know why but they are one of my weakness.  What’s better then combining pumpkin and cinnamon all in a yummy gooey roll?  I’ll let you decide, but I know they were delicious!  To help me not feel as guilty as a bit into my roll on Sunday morning I added whole grain to the recipe.  This is a great fall morning breakfast treat.  It’s even great as a dessert!  Enjoy!

Pumpkin Cinnamon Buns

Pumpkin Cinnamon Rolls

Print Recipe



  • 1 package dry yeast (about 2 ¼ tsp)
  • ¼ cup warm water (100 to 110 degrees)
  • 1 ¾ cups white whole wheat flour
  • 1 cup all-purpose flour
  • ½ cup pumpkin puree
  • ½ cup 1% low-fat milk
  • ¼ cup unsalted butter, melted
  • 1 Tbsp light brown sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp salt


  • 6 Tbsp light brown sugar
  • 2 Tbsp white whole wheat flour
  • 1 ½ tsp cinnamon
  • 2 Tbsp chilled unsalted butter, cut into cubes
  • ¼ cup chopped pecans (optional)


  • ¾ cup sifted confectioners’ sugar
  • 1 Tbsp hot water
  • ¼ tsp vanilla extract

To prepare buns, dissolve yeast in warm water in the bowl of an electric mixer; let stand 5 minutes.

In a small bowl, sift together the two flours.  Make sure you level the flour with a knife.  Add 2 cups of the flour mixture, pumpkin, milk, butter, brown sugar, pumpkin pie spice and salt into the bowl with the yeast mixture.  Beat at medium speed until smooth.  Turn dough out onto a floured surface.  Knead until smooth and elastic (about 10 minutes); add enough of the remaining ¾ cup flour, 1 Tbsp at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top.  Cover and let rise in a warm place (85 degrees), free from drafts, for 45 minutes to an hour or until doubled in size.  Press two fingers into dough.  If an indentation remains, the dough has risen enough.

Combine brown sugar, 2 Tbsp flour and cinnamon in a small bowl.  Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.  Stir in chopped pans if using.

Punch down dough; cover and let rest for 5 minutes.  Roll the dough into 12 x 10-inch rectangle on a floured surface.  Sprinkle with brown sugar mixture.  Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.  Cut roll into 12 (i-inch) slices.  Place slices in a 9-inch square baking pan coated with cooking spray.  Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375.

Bake the rolls at 375 for 20 minutes or until golden brown.  Cool for 15 minutes in a pan on a wire rack.

To prepare glaze, combine confectioners’ sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk or spoon until smooth.  Drizzle glaze over buns.  Serve warm.

Here is a picture of my little monsters at the pumpkin patch….

Girls - Pumpkin Patch

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Whole Wheat Pumpkin Apple Muffins


Fall is here…well it’s arrived everywhere else but South Florida.  I think it almost hit 90 today!  It’s mid-October and it’s 90 degrees with humidity….yuck!!  Fall is one of my favorite seasons, and while growing up in Atlanta I looked forward to the weather cooling off and the leaves changing.  It meant Halloween was on its way and Thanksgiving wasn’t too far behind.  It meant pulling out the sweaters and your jackets.  It also meant that the smell of pumpkin filled the house.  I always miss “home” around this time of the year.  So to help me handle the homesick feeling I’ve had lately I decided to make these Pumpkin Apple Muffins.  I can’t explain it, but baking and cooking is like a calming healing thing for me.  I know very weird, but I guess that’s why I love it.  Ok, back to the muffins…. Pumpkin is one of my favorite ingredients and honestly I use it year round.  Then there are apples which I love and this time of year they are everywhere.  I had pumpkin puree left over and a lot of apples so I thought I would combine the two and make muffins.  I added a sweet crunchy topping that adds a lot to the muffins.  As usual I added whole grains to these delicious bites.  As I took my first bite of the muffin it made me feel like it was fall outside.  As I’m typing this the weatherman says a cold front is coming in a few days which will bring our highs down to about 82.  Of course when it’s January and cold everywhere else I will then remember why living in South Florida as benefits.  For all of you out there enjoying the fall weather I hope you also find these muffins enjoyable!  Happy Fall and happy baking!


Whole Wheat Apple Pumpkin Muffins

Print Recipe

  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 Tbsp pumpkin pie spice
  • ¼ cup unsalted butter, softened
  • ¼ cup unsweetened applesauce
  • ¼ cup sucanat (you can use all light brown sugar if you don’t have sucanat)
  • ½ cup light brown sugar
  • 1 large egg
  • 1 cup Greek yogurt (0% or 2%)
  • 1 large apple, peeled, cored, and coarsely chopped
  • 1 cup pumpkin


  • ¾ cup old-fashioned rolled oats
  • 1/3 cup packed light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 2 Tbsp unsalted butter, melted
  • ¼ cup pecans, chopped

Preheat oven to 450. Spray muffin tin with cooking spray or line with paper muffin cups and set aside.

Mix together in a medium bowl the flour, baking powder, baking soda, salt and pumpkin pie spice.

In the bowl of an electric mixer, cream the butter and applesauce with the sucanat and brown sugar.  Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.  Mix in the yogurt and pumpkin.  Stir in the dry ingredients and fold in the apple pieces.

To make topping, combine the oats, brown sugar, cinnamon and salt in a small mixing bowl until well blended.  Stir in the melted butter until the moisture forms large crumbs; stir in the chopped nuts.  Divide the batter evenly among prepared muffin cups and sprinkle the topping over the batter.

Bake for 10 minutes, then turn the temperature down to 400 and bake an additional 5 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Cool the muffins for 5 minutes in the muffin tin, then turn them out onto a wire rack to cool completely.  Serve warm with butter.

Makes about 12 to 16 muffins

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Pumpkin Spice Biscuits


I love biscuits!  After all I am from the south!  Growing up that was one of my favorite things that my grandmother would make.  Every time we went to her house she would always make me a pan of biscuits.  Of course, when I found out what went into my grandmother’s biscuits I didn’t have the heart to tell her that they no longer were my favorite.  Growing up in the south lard was a regular add to recipes.  This of course was the ingredient that made me change my mind about my grandmother’s biscuits.  I’m the healthy eater in my family and they often shake their heads at me at holiday dinners.  My husband and I aren’t close to family now so most holidays I do the cooking and you can count on me doing healthier versions of some of my southern favorites.

This biscuit recipe is not only using whole grains but it has my favorite fall ingredient….pumpkin!  My husband has already requested these for Thanksgiving this year (even though he loves the sweet potato version I usually make).  Your house will smell wonderful while these biscuits bake.  I like them warm with a little bit of pumpkin butter.  Once you take a bite you will be amazed how delicious a whole grain biscuit can taste.  My husband doesn’t even know they are whole grain!  I didn’t have the heart to tell him after he sat eating most of the pan and requesting them at thanksgiving.

 Another note, I’m sure you can substitute the pumpkin for sweet potato too for a great sweet potato biscuit.  Enjoy!    


Pumpkin Spice Biscuits

  • 1 ½ cups white whole wheat flour
  • ½ cup unbleached bread flour
  • ½ tsp salt
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 2 Tbsp brown sugar
  • 5 Tbsp cold unsalted butter, cubed
  • 1 cup pumpkin
  • 1 Tbsp Honey
  • ¼ to ½ cup Greek Yogurt (0% or 2%)


Preheat oven to 450 degrees.  Mix together the flours, salt, baking powder, baking soda, pumpkin pie spice and brown sugar.  Place cubed butter into dry ingredients and blend with a pastry blender.  Blend thoroughly.

Stir in the pumpkin puree and honey into the dry ingredients.  Add enough yogurt so that a ball of dough forms.  Dough will be slightly sticky – this is fine.  Knead the ball of dough 8-10 times until everything is thoroughly mixed together.

Drop tablespoon size biscuits onto a parchment lined baking sheet.  I used a ice cream scoop and it worked great.  Bake the biscuits about 10 -12 minutes until tops are golden.

Great served warm with pumpkin butter.  See below for homemade pumpkin butter.


Homemade Pumpkin Butter

Adapted from AllRecipes

  • 1 (29 ounce) can pumpkin puree, about 3 ½ cups
  • ¾ cup apple juice
  • 2 tsp ground ginger
  • ½ tsp ground cloves
  • 1 cup brown sugar
  • 1 Tbsp ground cinnamon
  • ½ tsp ground nutmeg
  • Juice of half a lemon (optional)

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well.  Bring mixture to a boil.  Reduce heat, and simmer for 30 minutes or until thickened.  Stir frequently.  Adjust spices to taste.  Stir in lemon juice (if using), or more to taste.

Once cool, pumpkin butter can be kept in an airtight container in the refrigerator.

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Banana Cinnamon Crunch Cake

Bananas, I don’t like them much.  Maybe because I ate so many of them when I was younger.  As a child and even into college, it was my go to snack before and after soccer games for some reason.  However, bananas are a favorite with my husband and the girls so I usually buy in a mass amount which usually means I have ripe bananas in the end.  I actually get excited when they are too ripe because that means I will have to use them in something baked.  I actually prefer bananas in a bread, cookie or cake then by themselves.  Maybe that’s why I get so excited when I see the bananas starting to get their brown spots? 

This recipe is really delicious and it was hard for me to decided if it was a cake or a bread.  My husband ate it as his breakfast, but I munched on it as a dessert.  I will leave it up to you, but I have to say the cinnamon and oat crunch topping adds so much to the bread.  Yummy!  The cake (or bread) was really moist too, which as you know is a must for me.  I didn’t add anything to the cake but I’m sure you could add nuts of choice, chocolate chips or even cinnamon chips.  I think the cinnamon chips would be delicious.  Maybe next time I’ll add those and let everyone know the end results.  I’m still waiting on my cinnamon chips to arrive from King Arthur Flour so I can make my Apple Pie Bars and Pumpkin Cinnamon Bar.  As you can tell I’m in the mood for fall!  Too bad it’s still 85 degrees in South Florida. 

I hope you enjoy the Banana Cinnamon Crunch Cake!

Cinnamon Banana Crunch Cake

For Cake:

  • 1 cup oat flour
  • 1 cup whole wheat flour or white whole wheat flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1/3 cup unsweetened applesauce
  • ¼ cup canola oil
  • 2/3 cup packed light or dark brown sugar
  • 2 eggs
  • 1 cup ripe bananas, mashed (2 large or 3 medium bananas)
  • ½ cup non-fat or 2% Greek Yogurt
  • 1 tsp vanilla extract

For Crunch Topping:

  • ¾ cup old-fashioned rolled oats
  • 1/3 cup packed light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 2 Tbsp unsalted butter, melted
  • ¼ cup pecans, chopped


Preheat oven to 350.  Spray a 8-inch square pan with cooking spray.


To make cake batter:

Whisk together the flours, baking soda, salt and cinnamon in a medium bowl.

In a large mixing bowl, mix together applesauce, oil and brown sugar.  Beat in the eggs, one at a time, stopping to scrape down the sides and bottom of the bowl between additions.  Mix in half the dry ingredients until moistened, then mix in the bananas, yogurt and vanilla.  Scrape down the sides and bottom of the bowl, then add the remaining dry ingredients. 

Transfer the batter to the prepared pan.

 To make topping:

Combine the oats, brown sugar, cinnamon and salt in a small mixing bowl until well blended.  Stir in the melted butter until the moisture forms large crumbs; stir in the chopped nuts.  Sprinkle the topping over the batter in the pan.

 Bake until the edges pull away from the pan and a cake tester inserted in the center comes out clean, 40 to 45 minutes.  Remove the cake from the oven and place on a rack to cool for 20 minutes before serving warm.

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Pumpkin Bread


Ok, I know two pumpkin recipes in a one week.  I couldn’t help it, not only did I have pumpkin left-over from the pumpkin pancakes but I was craving pumpkin bread.  This pumpkin bread recipe is not like your traditional recipe.  It’s more of a healthier version that doesn’t use the extra oil, white sugar and white flour that most recipes call for.  However, by doing this I didn’t want to lose flavor and moisture.  My requirements for bread and muffins is that they have to be moist.  I really don’t like dry breads and muffins.  So for this recipe I used white whole wheat flour, reduced the oil and replaced it with unsweetened applesauce, and used a banana to add sweetness to the bread which allowed me to reduce the sugar.  The end results are delicious!  Not only does it make your house smell like fall, but it taste wonderful.  My husband couldn’t believe that it was healthy too.  Of course this meant he thought he could eat more.  Enjoy and…Happy Fall!

Healthy Pumpkin Bread

  • 2 cups White Whole Wheat Flour (can also use whole wheat)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ¼ tsp nutmeg
  • ½ cup applesauce
  • ¼ cup Canola Oil
  • 1 cup light brown sugar, packed (I used 1/2 brown sugar and 1/2 sucanat)
  • 3 Tbsp Maple Syrup
  • 3 large eggs
  • 1 tsp vanilla
  • 1 cup Pumpkin Puree
  • ½ cup ripe banana (about 1 medium), mashed
  • ¾ cup Pecans or Walnuts, chopped (optional)

Preheat oven to 350.  Spray a 9 x 5 inch loaf pan with non-stick spray.

Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.

In the bowl of an electric mixer, mix together the unsweetened applesauce, oil, brown sugar and maple syrup until blended.  Beat in eggs, one at a time, stopping to scrape down the sides and bottom of the bowl.  Mix in vanilla, pumpkin and mashed banana.  Add dry ingredients mixing until evenly moistened.  If using nuts, stir into the batter.

Pour batter into prepared pan.  Bake until a cake tester inserted in the center comes out clean, about 1 hour.  Remove the bread from oven and place it on a rack to cool for 15 minutes.  After 15 minutes, run a table knife around the edges of the pan to make sure edges aren’t sticking, turn out of pan and onto the wire rack to continue to cool.  Cool completely before slicing.

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