I didn’t try German chocolate cake until I was in my teens. Isn't that crazy? As a kid, I thought of it as “grown up cake” (whatever that means) because of the Coconut-Pecan frosting. See, I was convinced I hated coconut, and I wasn’t crazy about nuts in baked goods, and the combination of those two textures in a thick caramel frosting was too much for my poor little brain to handle. Fortunately, I slowly acquired a taste for different flavors and textures (including coconut and pecans) and after trying it again over the years, it has climbed the ranks and become one of my favorites. Read More »
Moist and Chewy Coconut Date Cookies are crispy on the outside and soft on the inside. The winning combination of dates, pecans and coconut is outstanding, and the addition of healthy Hodgson Mill Untoasted Wheat Germ gives these cookies a subtle nutty flavor that adds the perfect touch. Read More »
Looking for a refreshing treat to help celebrate the 4th of July? I have a great one for you right here. This Frozen Raspberry Cheesecake with Whole Wheat and Milled Flax Seed Crust is amazing. It’s light, easy to put together, loaded with flavor and served icy cold – which is perfect on a sweltering summer day. Three delicious layers make up this sweet treat; each one just as good as the next. Read More »
Buckwheat cereal on its own tastes lightly nutty and pleasantly earthy. The tropical explosion comes from using coconut milk as a base for the cereal and by mixing in creamy mashed banana as the sweetener. Chunks of tart-sweet pineapple create an unexpected but perfect contrast to the light, smooth buckwheat cereal. And get this — this recipe is not only gluten-free, it’s vegan. Gasp! You don’t have to be hardcore on either of those fronts to enjoy it, though. 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 »
I love the idea of my kids having a homemade cookie treat after school, but I really love the idea of my kids eating a cookie that’s made with healthy ingredients. So, as we started collecting what we needed, I reached for my bag of Hodgson Mill Whole Wheat Flour. These cookies are packed with lots of good things, so I knew that mixing in some whole wheat flour would go unnoticed – if I were making them alone. Hmmm… my kids were helping me make these cookies. How would the addition of whole wheat go over? Even though my children know that whole wheat is good for them, sometimes they balk when I add it to certain beloved foods – cookies being one of them. So, with my back up argument about how whole wheat is healthy on the tip of my tongue, I set it out as an ingredient, gave a measurement to my oldest girl, watched her mix it into the dough and… that was it. No one groaned or moaned even a little. Much to my delight, I believe that whole wheat is finding its place in my house – even in cookies. All three of my girls watched the Hodgson Mill Whole Wheat get mixed into the dough and no one blinked an eye. It just goes to show, that including healthy foods in our daily lives makes an impression on children, and instead of being something to complain about, it becomes normal. Very cool. Read More »
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 »