I will make no apologies for the decadence of this recipe. Sometimes, baking needs to be an out-and-out splurge – even gluten-free baking. (Calories don’t count on Valentine’s Day, right?)
I just adore the combination of hazelnut and chocolate.: chocolate hazelnut spreads, Baci® chocolates, anything that combines the sweet nuttiness of hazelnut with dark, rich chocolate. . . I can’t resist it. I’ve tried.
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When it comes to home baking, quality ingredients make all the difference. Take these Chocolate Studded Oatmeal Bars, for example. They’re made with Hodgson Mill Whole Wheat Flour and Scharffen Berger Semisweet Chocolate Chunks. Sure they would be good with run-of-the-mill flour and chocolate chips, but my philosophy has always been that if you’re going to take the time to make something from scratch, you want it to turn out great. Therefore, start with great ingredients. Because these bars include Hodgson Mill whole wheat flour (the entire bran and germ are stone ground, preserving all of the grain’s natural nutrients and great taste) and 62% cacao chocolate chunks; they’re immediately transformed into something so much better than your average cookie. Read More »
Crispy on the outside, soft and delicate and crumbly on the inside, with chewy bits of dried plum and a light sweet anise perfume—these little morsels fit the bill for any holiday gifting. It’s almost like shortbread, crumbly and sweet, but the moist fruit is a delicious surprise inside. Read More »
They’re simple and fast to put together, which makes them a great last-minute option. Because the recipe begins with a box of Hodgson Mill Whole Wheat Gingerbread Mix, a lot of what you’ll need is already in the mix. Yep, that’s right. These fabulous cupcakes are made from a heart-healthy whole wheat mix, and I’d be willing to bet that you’ll be calling dibs on the last one. If you aren’t a whole wheat believer yet, you will be in about 30 minutes. Turn on your oven to 350o F and let’s get baking!
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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 »
‘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 »
The dough starts off in the usual way with lots of butter, sugar and cinnamon (these are cinnamon rolls after all) and then incorporates some extra ingredients like lemon zest, nutmeg, buttermilk and Hodgson Mill Whole Wheat Flour. Then sliced apples are slowly caramelized in more butter, sugar and cinnamon and are wrapped into the dough with even more cinnamon and sugar. Mouth watering yet? To take these rolls over the top, they’re frosted with a creamy, salted-caramel glaze that will make you weak in the knees after one taste. Altogether, these cinnamon rolls are reminiscent of caramel apples in a warm, gooey cinnamon roll form. Read More »
Custard pie is a natural for breakfast (or any other time, for that matter). It’s even more of a natural when you replace the sugar with maple syrup, and surround it with this delicious, nutty-tasting whole-grain crust. Deep and earthy Hodgson Mill Rye Flour and the subtle sweetness of Hodgson Mill Oat Bran Cereal and Whole Wheat Pastry Flour are balanced with just the right amount of butter, making a crisp, melt-in-your-mouth crust that cradles the cool, custardy coconut filling. Read More »
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 »
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 »