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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 »


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 »


Old-Fashioned Velvet Sponge Cupcakes with Lemon Mascarpone Frosting

This is not exactly the post I had in mind for Valentine’s Day – honestly, I’m pretty much a chocolate-caramel-peanut butter-deep dark flavor kind of girl anytime, and especially on Box-of-Chocolates Day (As I believe it should be named). No, I had big dreams for something with dark baking chocolate, maybe some red wine, or some molasses and spice, something dark and rich and red like cherries or pomegranates . . . but after several tests, several sinkfuls of dishes, and several test versions of a baking disaster now referred to as “Stupid Cake” . . . I just thank my lucky stars that this recipe fell into my lap at the last moment. Just in time for V-day. Read More »


Whole Wheat Pizza Bites

Delicious bites made with a healthy cup of Hodgson Mill Whole Wheat Flour and filled with your favorite pizza toppings! They are easy to make and transport, which makes them perfect for dinner parties! Read More »


Last-minute Pear Almond Whole Wheat Brownies

Rich and fudgy, fancy without being fussy, these brownies are a snap to make. Using the classic Hodgson Mill Brownie Mix with Whole Wheat Flour & Milled Flax Seed and adding cinnamony chunks of pear and crunchy slivered almonds creates a chocolaty fruity last-minute gift. The pears lighten up the finished product and add a mildly sweet and festive flavor, too. Read More »


Peanut Butter Ginger Oat Bran Cookies

Can I throw my hat into the ring for the annual Christmas cookie contest? Well, I’m going to … because I recently stumbled upon Reed’s Peanut Butter Ginger Chews and I’m in love with the flavor combination. I wanted to create a cookie that captured the nutty warmth of this candy. Then share it with the world, teach the world to sing, and all of that. Read More »


Chai Muesli and Chocolate Chip Cookies

Half spice cookie, half oatmeal cookie … half chocolate chip cookie. (Hmm… My math is a little fuzzy.) I just love the flavor combination here! The cookie love starts when you bite into the nice, browned edges, then through a soft and chunky strata of oats, sunflower seeds, apple bits and the occasional raisin (all from Hodgson Mill Apples & More Muesli), and every once in a while, a chocolate chip surprise. Then, just when you think you’ve tasted all this cookie has to offer, the chai spices come up from behind. You can feel—as much as taste—the warm, golden flavor the chai provides, rounding out all of the flavors. Like fine wine. But a cookie. Read More »


Gluten-Free Cinnamon Orange Walnut Cookies

We had some comments asking if Holly’s Cinnamon Sugar Cookies recipe could be made into gluten-free cookies. Everybody here at Hodgson Mill immediately volunteered suggestions about the best way to do it, and I think we settled on a pretty simple, tasty solution. Read More »


Caramelized Onion and Rosemary Cornbread Muffins

Are you ready for Thanksgiving? (Good . . . me neither!) There’s always so much to bake . . . and so little oven space to bake it all! Nevertheless, I always get big-time inspired reading about all the crazy dish ideas from chefs and in cooking magazines (additions, of course, to the already overcrowded table of food people expect to see on this holiday.) This year I wanted to make something special, but not too fussy. Comfort food that tastes good with turkey–that’s always the goal. Because making up variations and tweaking recipes or mixes is one of my favorite things about baking, I decided to play around with add-ins for Hodgson Mill Cornbread and Muffin mix. Read More »


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