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Whole Wheat Monkey Bread

Monkey bread – I’m not sure where the name comes from, but it sure is tasty! I’ve known about Monkey bread for a long time – mostly from friends who make it with a can of biscuit dough, but being a “from scratch” type of girl, I never made it. Once you’re from scratch – it’s hard to go back. I also knew there had to be a way to make the gooey, cinnamon roll-like bread, healthier – in comes Hodgson Mill Whole Wheat Flour to the rescue! I made the dough for this bread with a full cup of whole wheat flour as well as some Hodgson Mill All Natural All Purpose Flour to round things out. Don’t worry – butter and sugar are still a part of this monkey bread. My kids have even asked when we’re making it again, so the homemade, whole grain version passed the little people test in my house. That’s reason enough to give this recipe a try. Who needs a can of biscuits? Not us – let’s get baking!  Read More »


Gluten-free Piña Colada Upside Down Cake

I’d really like to call this “Piña Colada Pineapple Upside Down Cake”, but I feel like it already has such a long, unwieldy name . . . how else can I describe the moist, springy cake softly scented with coconut, with the tangy-sweet fruit on top and the rich dark molasses-y syrup soaking into it? Then for accuracy’s sake I’d also have to add in “gluten-free” and “dairy-free” and “Gluten-Free, Dairy-Free Piña Colada Pineapple Upside Down Cake” . . . that’s a mouthful. And I think the cake speaks for itself in that regard. It’s always fun to add a new flavor to my gluten-free repertoire – and it’s all built on Hodgson Mill’s Gluten-Free Cake Mix, which I love. No matter what I do to it, it has a nice, light, springy texture, and it’s just sweet enough. It’s such a good base for so many variations! I’m plotting many, many more… 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 »


Gluten-Free Carrot Cake Mini-Cupcakes

I have loved the Hodgson Mill Gluten-Free Yellow Cake Mix since the first time I tried it. It’s convenient to just buy one box for one cake, it’s really reliable, and it’s always delicious—soft and tender and sweet, and it might even fool people if you don’t disclose its gluten-free roots. But I’ve also wanted to expand my gluten-free repertoire. Right now, that means carrot cake, since it’s one of my favorites. I like how simple it is to get a couple jars of pureed carrots from the baby food aisle because it makes the final product so smooth and creamy (and because it spares my knuckles from grating carrots . . . sheesh). I think you’re going to love the final product just like I do. Read More »


Apples & More Muesli Breakfast Cookies

Cookies for breakfast. Sounds like a good idea to me; especially if they have oatmeal in them because then it’s practically like eating cereal, right? Well, you’re in luck! These cookies do have cereal in them – Hodgson Mill Apples & More Muesli which is made up of delicious ingredients like sweet apple chunks, raisins, oats, sunflower seeds and flax seed just to mention a few. If that didn’t whet your appetite, these cookies also have whole wheat, quinoa, honey, dried cranberries and slivered almonds. When all is said and done, these breakfast cookies are so loaded with healthy ingredients they can’t help but be good for you. Read More »


Double Chocolate Whole Wheat Whoopie Pies

I can’t begin to tell you how much my children love these whoopie pies. The attraction began with the chocolate cookie layers (they are my kids after all) and the pink frosting and sprinkles sealed the deal. Several sticky mouthfuls later, and a new cookie relationship was born. I can’t say I blame my kids – I think these taste great, too. And the cute cookies have been a requested afternoon snack for the past few days. I’m pretty sure I heard a “whoopie” or two as they were being eaten. I didn’t even bother to tell the kids that I had mixed some wholesome Hodgson Mill Whole Wheat Flour into these tasty little treats. The bumped-up nutrition they’re getting in each bite is my happy little secret. 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 »


Banana Pecan Cake With Warm Chocolate Sauce

What can you do with the brown bananas that sit on your counter top? Think tender, sweet, banana-bread-like cake with a cruchy sugar-pecan top. Then picture warm chocolate sauce drizzled over a piece and then swoon a little as you drop a mental dollop of whipped cream on top. As decadent as this sounds, it’s pretty easy and includes a boost in nutrition from Hodgson Mill Whole Wheat Pastry Flour. Whole wheat pastry flour is so finely ground that its texture is hardly noticeable in most recipes and is easy to incorporate into this banana cake without any complaints from the little ones. Repurposing over-ripe fruit + whole wheat goodness = cake that tastes great and gets more whole grains onto your plate. Sounds good to me. Read More »


Mom’s Famous Cinnamon Rolls

I’ve been making these cinnamon rolls for more than ten years and have become a bit famous for them with my family, friends and overnight house guests. They are simply wonderful and the epitome of comfort food. What makes these rolls so outstanding is the dough. It all begins with Hodgson Mill Best For Bread Flour. This high protein, high gluten flour allows the dough to become soft, supple and easily manageable. It’s a baker’s delight to work with– not too sticky, not too firm, rolls just right and slices like a dream. As the rolls bake, they turn into tender spirals of sweet, sticky cinnamon heaven. Hot from the oven, a delicious cream cheese frosting is spread on top. Cold January mornings never tasted so good.  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 »


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