Carrot cake is a welcome dessert any time of year, but it seems particularly fitting to serve on Easter. Maybe it’s the whole bunny/carrot thing, but our family get- together isn’t complete without a carrot cake on Easter Sunday. Read More »
If you happen to love baking bread and are looking for that next best loaf, I’ve got a great one for you to try. This Lemon Blueberry Swirl Bread is one of my new favorite recipes. I love how the dough incorporates ingredients like lemon, blueberries, Hodgson Mill Naturally White Flour , Hodgson Mill White Whole Wheat Flour and Hodgson Mill Flax Chia Blend and kneads them together to become a lovely spring-flavored, lightly sweet yeast bread that’s delicious on its own and even better with a drizzle of lemon glaze over the top. Read More »
Including whole grains in our meals is important to me; the health benefits, like lowering the risk of heart disease, cancer and diabetes, make it worth the effort. That being said, sometimes whole wheat pasta is a hard sell in my house. We have plenty of whole wheat pasta favorites (you can find them on our blog), but trying to compete with traditional white flour pasta can be challenging – until now. Hodgson Mill has developed a new line of pasta that’s made with Ultragrain®, a 100% whole wheat flour that offers whole grain nutrition with the taste, texture, and appearance of traditional white flour. Read More »
Spring is here, but mornings are a bit on the chilly side, so I like to warm up with a bowl of hot cereal for breakfast. Breakfast Bulgur Wheat with Mixed Berry Sauce comes together in about 15 minutes, is warm and satisfying and has a spring-like flavor from the mixed berry sauce. Read More »
I am so ready for spring, I could just scream. We’ve finally made it through February, and the official first day of spring is *so close*, but I just know it’s going to look like winter for another month– except for the occasional brave crocus or daffodil. I’ve taken to buying myself flowers every week to brighten up the place. Read More »
You can tell spring is on the way when bright green asparagus starts appearing in the produce section of the grocery store. Asparagus is generally available year round, but spring asparagus is crisper, grown stateside and is more of a spring green than the wintertime variety. Some of my favorite spring pasta dishes use asparagus . . . Read More »
Beignets are delicious donuts popular in New Orleans. This recipe takes all their good qualities—sweet, tasty, tender, and great with coffee—but leaves out messy deep frying and mountains of powdered sugar. A few years back, I visited New Orleans for the first time. I went with a friend, and we made a pact– we wouldn’t waste time or money buying souvenirs. We would just spend our money on the best food we could find. Let me tell you, that was the best decision EVER made. Read More »
This easy but impressive cake is filled with fresh raspberries, a hint of lemon and is topped with a browned-butter icing. It also contains Hodgson Mill Milled Flax Seed and Hodgson Mill Whole Wheat Flour. Yep, you get to have a healthy cake and eat it, too. Read More »
These crepes are made almost completely with Hodgson Mill Buckwheat Flour, which imparts a fragrant, earthy, flowery flavor and a delicate texture to these versatile crepes. They’re surprisingly easy to make, and they taste decadent wrapped around fresh sweet strawberries and creamy Greek yogurt. Read More »
Fresh strawberries are flooding the supermarkets and I couldn’t be happier. Finally, after waiting through an eternal winter, warm weather has arrived and with it red, ripe strawberries. I realize most grocery stores carry strawberries year ‘round, but it’s not until late spring that the inside of the berry is as red as the outside – something only longer daylight hours and bright sunshine can produce.
In celebration of this first fruit of summer, I decided to try out a new muffin recipe: Roasted Strawberry Whole Wheat Muffins. These muffins are lightly sweet, have a delicate, almost cake-like crumb and do a great job of showcasing roasted strawberries.
I’ve roasted pears, apples and bananas in the past, but this was my first time roasting strawberries and I’m happy to report that they’re wonderful. Instead of roasting them at a high heat, in this recipe they’re slow roasted at a low temperature thus creating sweet, sticky, jammy berries that are lick-your-fingers good. Read More »