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Butterscotch White Whole Wheat Cookies

Ho! Ho! Ho! We’re in full holiday mode at my house and we’ve picked up the pace to bake as many of our favorite cookies as we can before Christmas is over. So many to choose from and so little time left! These Butterscotch White Whole Wheat Cookies were next on our list, and although they may not have a fancy name, they sure make up for it in taste. They’re filled with butterscotch chips and dry-roasted cashews that create a fantastic salty-sweet combination in each bite. You’ll never guess that there’s Hodgson Mill White Whole Wheat Flour in these cookies. The texture, a little more robust than white flour but less hearty than Hodgson Mill’s traditional whole wheat flour, is spot on. Paired with the chopped cashews, the taste is so mild it nearly goes undetected in the buttery, sweet dough. I knew I couldn’t let the season pass without baking up a batch of these tasty cookies! Read More »


Whole Wheat Chocolate Chip Peppermint Cookies

‘Tis the season for all things peppermint: candy, ice cream, hot chocolate – and cookies, of course! These Whole Wheat Chocolate Chip Peppermint Cookies are based off of one of my favorite Christmas cookie recipes. I made them a little healthier by adding Hodgson Mill Whole Wheat Flour to the recipe. Getting some whole grains into the cookie jar while also creating a great tasting cookie is always a good idea in my book. This recipe takes everything that’s wonderful about chocolate chip cookies and bumps it up a holiday notch by including Peppermint Crunch Junior Mints® and crushed candy canes. I love the combination of chocolate and peppermint – not to mention chocolate chip cookies in general – and this recipe doesn’t disappoint. These cookies are also great to make with kids since there are several steps that are perfect for little helpers – just be sure you have plenty of chocolate chips and candy to spare. Read More »


Whole Wheat Gingerbread Biscotti with Cranberries and Pecans

Hodgson Mill mixes are great because they’re filled with the same ingredients you would otherwise have to measure and mix – real time savers. So, for the sake of convenience and whole grain goodness, this recipe includes Hodgson Mill Whole Wheat Gingerbread Mix as well as some dried cranberries and pecans for a little sweetness and extra crunch. Read More »


Whole Wheat Rosemary Rolls

These Whole Wheat Rosemary Rolls are made with Hodgson Mill Whole Wheat Flour, Hodgson Mill Naturally White Flour and Hodgson Mill Fast Rise Yeast, so you know right off the bat that these rolls are going to be good. Throw in some honey, fresh rosemary and the secret ingredient – instant mashed potato flakes for a softer texture- and you’re in business. These rolls are easy, flavorful and can be done ahead of time – perfect for Thanksgiving. Read More »


Pumpkin-Pecan Tart with Whole Wheat Crust and Spiced Whipped Cream

As much as I love baking pies, they take time that I don’t always have around the holidays. Thanksgiving is about spending time with family and friends and sometimes that means I need to take a short cut or two in the kitchen so I can be a part of the festivities. This is where my friend the tart pan comes into the picture. You can make this Pumpkin-Pecan Tart with Whole Wheat Crust in just a few simple steps and have a Thanksgiving-worthy dessert every bit as delicious as a traditional pumpkin pie. Top it with some Spiced Whipped Cream and this tart will fast become one of your new favorite recipes. Read More »


Savory Sweet Potato and Cannelini Bean Pie with Whole Wheat Olive Oil Crust

I’ve been experimenting. My philosophy is, start with good ingredients that you love, and whatever you make can’t be all bad. (Within reason: I’m not advocating for shrimp in chocolate sauce or anything.) But how about sweet potatoes, with rosemary and goat cheese? Sign me up. I knew I was getting close to something great with this pie when one of my taste testers said, “Oh, wow. I could eat this several times a day.” Whoohoo! Read More »


Pumpkin Pie Pinwheels

Pumpkin Pie Pinwheels – say that ten times fast. Tongue twister or not, these cookies are like little bites of pumpkin pie. Buttery, whole wheat dough is wrapped around a pumpkin pie filling and then sliced and baked into tender, slightly crunchy cookies. To get the full Thanksgiving effect, a pumpkin glaze is drizzled over the top. Make room at the dessert table for these cookies – they definitely deserve a spot. Read More »


Cinco de Mayo Brownies

Hodgson Mill Whole Wheat Brownie Mix was the perfect jumping off point for my Mexican-flavored dessert. Follow me, mis amigos, and I will show you how to bake delicious, chocolate cinnamon brownies for Cinco de Mayo or any time you want to satisfy your sweet tooth that still has the goodness of whole wheat. Read More »


Hot Cross Buns Cream Cheese Braid

We have a winner for the Hodgson Mill “Have A Grain Holiday” baking contest! Barbara at Barbarabakes.com wowed us with a beautiful and delicious Citrus Cranberry Cream Cheese Danish Braid that earned her first place in our food blogger contest. That’s the link to her winning entry along with detailed directions on how she made it all come together.Now that another holiday is upon us, and the seasons are a-changing, I wanted to pay homage to Barbara’s recipe, but tweak it just a little bit for springtime. I wanted to bring my favorite flavors from hot cross buns into the picture—warm spices against fresh citrus zest and golden raisins. I also toned down the sweetness just a tiny bit to reflect a hot cross bun (I left off the citrus sugar, since the finished product is sweet enough for me). I love her recipe, and I also wanted to try out a few other seasonal ideas; I think they’re both pretty terrific. Read More »


My Irish Granny’s Whole Grain Wheaten Bread

Despite being named Erin, I don’t actually have an Irish granny. But if I did, I would hope she would bake bread like this–slightly sweet and nutty with toasted Hodgson Mill Steel Cut Oats, with a crisp browned crust hiding a tender buttery biscuit crumb. (For any word nerds out there, ‘Wheaten’ is an old English word that means just what it says, and it’s the name of this type of loaf.) To me, this fun clover-shaped loaf is whole grain baking at its best—taste, texture, and looks (a triple threat!). And since it’s a soda bread, made with buttermilk and baking soda instead of yeast, it’s ready in just about an hour. It’s perfect for breakfast, toasted, with butter and jam, but it easily holds up next to a savory soup or stew. The smell of this, fresh from the oven, drew everyone in my house straight to the kitchen. . . I just love when that happens. Read More »


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