Tag: whole wheat

Whole Wheat Oatmeal Chocolate Chip Cookies

Categories RecipesLeave a Comment on Whole Wheat Oatmeal Chocolate Chip Cookies

Soft, chewy, and chocolatey, these Whole Wheat Oatmeal Chocolate Chip Cookies are a warm and comforting addition to any dessert spread.  Delicious eaten straight from the oven, used for ice cream sandwiches, or enjoyed as an after-lunch treat, they’re a go-to at any time of day!

The addition of cinnamon and nutmeg adds a lovely depth of flavor, and the sprinkle of sea salt on top is A MUST for anyone who loves the combination of sweet and salty!  The White Whole Wheat flour doesn’t taste “wheat-y” at all, but adds a nice subtle complexity.

(If you don’t have White Whole Wheat flour on hand, I would recommend substituting All-Purpose Flour over a full, non-white, Whole Wheat Flour for a more similar result.)

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • 1 Large + 1 Medium Bowl
  • A Hand Mixer
  • Plastic Wrap (or equivalent)
  • Parchment Paper
  • Cookie Sheet(s)
  • A Cooling Rack (or Aluminum Foil)

Servings: 4 Dozen Small Cookies

Ingredients:

COOKIES

TOPPING

  • Sea Salt, to taste

Directions:

PREP

In a large bowl, cream together the butter, cane sugar, and brown sugar with a hand mixer

Beat in the eggs one at a time

Stir in the vanilla extract

In a second medium bowl, stir together the flour, salt, baking soda, cinnamon, and nutmeg

Add the dry ingredient into the wet ingredients a little bit at a time, combining with the hand mixer on low

Stir in the oats

Fold in the chocolate chips

Cover the dough with plastic wrap and chill in the refrigerator for 1 hour

BAKE

Preheat the oven to 375º

Add a layer of parchment paper onto a cookie sheet (repeating on a second cookie sheet if available)

Roll the dough into 12 small balls per cookie sheet

Between batches, keep the remaining cookie dough bowl in the refrigerator

Bake the cookies for 8-10 minutes

Transfer the baked cookies to a cooling rack (or aluminum foil) and repeat until all of the dough has been used up

Top with a sprinkle of sea salt to taste

Enjoy!

[Store cooled leftover cookies in an airtight container at room temperature.]

Whole Wheat Apple Carrot Muffins

Categories Recipes3 Comments on Whole Wheat Apple Carrot Muffins

Super soft, hearty, and a blank slate for breakfast, these Whole Wheat Apple Carrot Muffins are so convenient to have on hand!  They’re not overly sweet, and are best enjoyed either warmed up with some butter on top, with a drizzle of honey or maple syrup, combined with yogurt, or with a smear of your favorite nut butter.  Most of the ingredients are likely in your pantry already, plus you get to sneak in some veggies and whole grains…Win-win!

Servings: 12 Muffins

Ingredients:

Directions:

Preheat the oven to 350º

Line the muffin pan with muffins liners

Peel and finely grate the carrots, and set aside

Measure out the apple sauce, and set aside

Melt the butter in a large bowl (such as glass in the microwave)

Add the eggs and vanilla extract to the melted butter and stir until combined

Add the brown sugar and stir again until combined

Stir in the applesauce and carrots, then set the wet ingredients aside

In another medium-sized bowl, whisk together the flour, nutmeg, cinnamon, sea salt, baking powder, and baking soda

Add the dry ingredients into the wet ingredients, and stir together until well combined

Fill the 12 muffin liners to just below the tops

Bake for approximately 23 minutes, or until a toothpick in the center comes out clean

Dig in while they’re warm from the oven, or store them sealed in the refrigerator or freezer after they’ve cooled

[Reheat in the microwave whenever you’re ready for one, and they’ll taste just as good as they did straight from the oven!]

Enjoy!

Ingredient recommendations linked!

Want more muffins?  Check out my Whole Wheat 2-Banana Muffins!

Chocolate Chip Pumpkin Cookie Cake

Categories Recipes8 Comments on Chocolate Chip Pumpkin Cookie Cake

If you were to meld a cookie cake with pumpkin bread, this Chocolate Chip Pumpkin Cookie Cake would be the outcome!  I have to say, I think it’s one of the most popular desserts I’ve ever made.  As a chocolate lover coming from a family of chocolate lovers, it’s decadently heavy on the chocolate with a background of autumn spice and flavor.

I’m always on a mission to create a crowd-pleaser, and was absolutely delighted at our Thanksgiving table this year when even those who described themselves as “not dessert people” (and “not pumpkin people”) kept coming back for another piece! 

The ingredients are very simple, and many of them you likely already have in your pantry.  The baking process is also extremely easy.  The instructions contain an unconventional step to let the partially cooked dessert cool before placing it back in the oven.  This was how I achieved the perfect texture balance of soft on the inside while crisp and brown on the outside.  Trust me on this one!

Notes:

-The White Whole Wheat Flour creates the perfect flavor profile for this chocolate-heavy treat!  It adds just the right amount of heartiness and body that keeps it from going overboard on sugariness.

-Be sure to grab a plain pumpkin purée with the pumpkin as the only ingredient!  (I know how common it is to accidentally pick up a canned “pumpkin pie mix” by mistake.)

-Once you’ve completed the baking process, the chocolate will be very melty.  While I love melty chocolate, I highly recommend letting it completely cool before consuming it so that it can solidify.  I personally put the baking pan outside in the cold November air to speed up the cooling until everyone was ready for dessert.  It was also the general consensus that, though it was incredible on Day 1, like many desserts, it had reached its “perfect consistency” by the following day!  I say this so that, should you like to plan accordingly, it is best baked with a little time buffer before serving.  It’s worth the wait!

Servings: About 12 – 15

Ingredients:

  • 2 Cups White Whole Wheat Flour
  • 3/4 Teaspoon Ground Saigon Cinnamon
  • 1/8 Teaspoon Allspice
  • 1/8 Teaspoon Ground Cloves
  • 1/8 Teaspoon Ground Nutmeg
  • 1/8 Teaspoon Ground Ginger
  • 1 Teaspoon Baking Soda
  • 3/4 Teaspoon Sea Salt
  • 2 Sticks Unsalted Butter (plus enough extra to grease the pan)
  • 1 Cup Sugar
  • 1 Egg
  • 2 1/8 Teaspoons Vanilla Extract
  • 1 Cup Pumpkin Purée
  • 2 1/4 Cups Semi Sweet Chocolate Chips (plus 1/4 Cup extra for the topping)

Directions:

Preheat the oven to 350°

Grease a 9 x 13 pan with butter

In a medium bowl, combine the flour, cinnamon, allspice, cloves, nutmeg, ginger, baking soda, and sea salt with a fork, then set aside

In a second larger bowl, briefly microwave the butter until just soft, then beat in the sugar on a low setting until evenly combined and creamy.  Add in the egg, vanilla extract, and pumpkin purée and blend again

Pour the bowl of the dry ingredients into the bowl of the wet ingredients and beat evenly until combined

Gently stir in the chocolate chips

Pour the mix into the pan and smooth evenly

Sprinkle the extra chocolate chip topping evenly across the surface

Bake on the middle oven rack for about 32 minutes, until the outer edges get slightly browned and firm

Remove from the oven and let it cool down (for approximately 2 hours)

Add the pan back into the oven at the same temperature of 350° for an additional 36 minutes, or until the texture of the middle more closely resembles the texture of the edges, yet slightly squishier.  The whole tray should now appear lightly browned

Let cool completely for the chocolate to solidify

Enjoy!

[Leftovers can be stored directly in the pan with an airtight cover such as cling wrap, or in another airtight container of choice.]

Ingredient recommendations linked!

Want more cookie cake? Try my Matcha Chocolate Chip Cookie Cake!

Chocolate Chip Cookie Muffins

Categories Recipes, SnacksLeave a Comment on Chocolate Chip Cookie Muffins

If you’ve ever wondered what a chocolate chip cookie in muffin form would taste like (with a few healthy twists!), you’ve come to the right place!  These Chocolate Chip Cookie Muffins are perfect when I’m in the mood for baked goods at breakfast or looking for a little something sweet in the afternoon.  They pair perfectly with a cup of coffee or tea!

Their texture is denser than a muffin (hence the “cookie” hybrid), and almost bready.  They’re not overly sweet, but all of the gooey sweet chocolate chips balance that out!  If you’re not able to enjoy them fresh from the oven, definitely warm them up before serving.  It’s the best way to eat them!

What I love most about some of these “healthier”-for-you ingredients is the taste complexity that they bring.  I love the hearty flavor of a whole wheat flour just as I love the intense cocoa taste in dark chocolate.  The shredded coconut doesn’t compromise the texture at all, but adds a nice subtle richness to the flavor!

Servings: 10 Muffins

Ingredients:

Directions:

Preheat the oven to 400º

Line your muffin pan with 10 liners

Combine all of the dry ingredients (other than the coconut and chocolate) in a large bowl and whisk together with a spoon

Combine all of the wet ingredients (other than the water) separately in a medium bowl and whisk together with a fork until well blended

Pour the wet ingredients into the dry ingredients and blend with a spoon until well combined

The batter will be a bit dry, so add in the water here until the batter becomes more viscous

Add in the chocolate chips and shredded coconut and gently mix in

Spoon the batter into the muffin liners to about 2/3 full, which should fill about 10 liners

Sprinkle a few extra chocolate chips on top of each muffin

Bake on a middle rack of the oven for approximately 12-14 minutes, or until a toothpick comes out clean / (15 can work as well if you prefer browner/more overcooked edges)

Dig in while warm and fresh from the oven (after cooling a few minutes for safety), or let cool completely before storing in a airtight container in the refrigerator

For the best consistency and experience, rewarm them after taking them out of the refrigerator later on in the microwave for about 30 seconds

Enjoy!

Ingredient recommendations linked!

Want more chocolate chips for breakfast?  Try a loaf of Whole Wheat Chocolate Chip Pumpkin Bread!

Breaded Lemon Pepper Chicken & Asparagus

Categories Recipes2 Comments on Breaded Lemon Pepper Chicken & Asparagus

We all need a few easy go-to dinners that require minimal ingredients, minimal time, and a small handful of well-loved flavors.  This Breaded Lemon Pepper Chicken & Asparagus is exactly that!  Easy, delicious, and packed with fresh summer flavor!

(Of course if you’d like to prepare only the chicken or only the asparagus, take either part of this recipe and add it into your given meal of choice, but they really do pair wonderfully together!)

Servings: 4

Ingredients:

FOR THE ASPARAGUS

  • 1 Bunch Asparagus (around 50 small/thin stalks)
  • 2 Tablespoons Extra Virgin Olive Oil
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 1/2 Lemon

FOR THE CHICKEN

Directions:

FOR THE ASPARAGUS

Preheat the oven to 425°

Rinse the asparagus and trim off the ends

Place them in a ziplock bag, pour in the olive oil, and distribute until evenly coated

Add the salt and pepper into the bag and evenly cover

Line a baking sheet with aluminum foil and evenly spread the asparagus across the pan

Cook for 9 minutes, flip, then cook for another 9 minutes, or until they’ve reached your preferred texture

Once they’ve been removed from the oven, squeeze fresh lemon juice over top before serving

FOR THE CHICKEN

While the asparagus is cooking, place the flour and lemon pepper seasoning onto a plate and mix together

Melt half of the butter in a medium-large pan on the stove on medium heat

Coat each piece of chicken with water, then cover them with the flour and spice mixture

Cook the chicken in the pan for around 4 minutes per side if thin (adding time for thicker pieces until cooked all the way through)

The remaining half of the butter can be added into the pan between cooking chicken pieces if it gets dry

Once the chicken is all removed from the stove, squeeze fresh lemon juice over top before serving

Plate the chicken with the asparagus

Enjoy!

Ingredient recommendations linked!

Want more chicken recipes?  Try these Honey Mustard Chicken Sandwiches!

Whole Wheat Blackberry Cobbler Cups

Categories Recipes, Snacks1 Comment on Whole Wheat Blackberry Cobbler Cups

These Whole Wheat Blackberry Cobbler Cups make the perfect grab-and-go breakfast, afternoon coffee pairing, or dessert when warmed back up in the microwave and topped with vanilla ice cream.

Their texture is a blend of a muffin and a bread pudding, and they’re not overly sweet!

They’re also super quick to bake up so minimal planning is required.

I love the use of White Whole Wheat Flour in this recipe.  It provides a super satisfying and hearty flavor without being overly “wheat-y”!

Main Supplies Needed:

  • A Muffin Pan + Liners

Servings: 12

Ingredients:

  • 2 Cups Fresh Blackberries
  • 1 Cup White Whole Wheat Flour + An Extra Tbsp
  • 2/3 Cup Sugar
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Sea Salt
  • 1 Cup Oat Milk
  • 1 Stick (8 Tbsp) Unsalted Butter
  • 1 Tsp Saigon Cinnamon
  • 1 Tsp Vanilla Extract

Directions:

Preheat the oven to 375°

Line a muffin pan with liners (12)

Coat the blackberries with the extra tbsp of flour and set aside

In a large bowl stir together the rest of the flour, sugar, salt, and baking powder

Stir in the oat milk

Melt the butter, then stir that in as well

Gently stir in your blackberries

Add the cinnamon and vanilla extract and carefully stir

Fill the 12 muffin cups. They will be around 3/4 full

Bake for about 20 minutes

Enjoy!

[Leftovers can be stored sealed in the freezer.]

If you want to transform the leftover Whole Wheat Blackberry Cobbler Cups from breakfast to dessert, simply warm them up in the microwave and add some vanilla ice cream!

Ingredient recommendations linked!

Want more berry breakfasts?  Try these Sunbutter Berry Overnight Oats!

Whole Wheat 2-Banana Muffins

Categories Recipes, Snacks1 Comment on Whole Wheat 2-Banana Muffins

You only need 2 bananas!

I don’t know about you, but whenever I’m in need of a good banana recipe, it’s when I’ve gotten down to those last couple of brown and spotty bananas. I rarely have a whole large bunch on hand as I’ve usually eaten the first few already. Voilà! This Whole Wheat 2-Banana Muffins recipe makes between 6-8 muffins depending on how large your 2 bananas are.

Servings: 6-8 Muffins

Ingredients:

  • 2 Bananas, just on the verge of being too ripe…starting to get some brown speckles
  • Just Under 1/2 Cup Cane Sugar
  • 1 Cup White Whole Wheat Flour
  • 1 Egg
  • 6 Tablespoons Unsalted Butter, almost melted
  • 3/4 Teaspoon Vanilla Extract
  • A Pinch Of Salt, Around 1/4 Teaspoon
  • 1 Teaspoon Baking Soda

Directions:

Preheat the oven to 350°

Add your muffin liners to the muffin tin

In a large bowl, combine your bananas and the sugar with a fork, then whisk together once combined

Whisk in the egg, melted butter, and vanilla

In a smaller bowl, stir together your dry ingredients: the flour, baking soda, and salt

Add the combined dry ingredients to the wet ingredients and whisk until batter is evenly combined

Add the batter to the lined muffin tin, filling them just below the tops so they have room to expand

Bake for 20-22 minutes, or until a toothpick comes out clean (I always choose to undercook them ever so slightly)

Enjoy!

Notes:

While they’re delicious the day of baking, beyond the first 24 hours I recommend storing these in the fridge.  When ready to eat, pop them in the microwave for 10 or 15 seconds, top with butter if you so desire, and they’re back to their “just out of the oven” soft warm form!

Ingredient recommendations linked!

Want more banana breakfasts? Try my Sourdough Banana French Toast!

Whole Wheat Salted Caramel Pretzel Blondies

Categories RecipesLeave a Comment on Whole Wheat Salted Caramel Pretzel Blondies

Whole Wheat Salted Caramel Pretzel Blondies! I’m all about salted caramel. It’s truly one of the best flavors out there. The secret to these blondies is the caramel syrup. It’s meant as a coffee flavoring syrup, but when poured over the top of these blondies it gets soaked in over 24 hours and makes them perfectly moist!  

Ingredients:

1 & 1/4 cups crushed mini pretzels

1 cup light brown sugar, slightly packed

1/2 cup cane sugar

2 sticks unsalted butter, room temperature 

2 eggs

2 teaspoons vanilla extract

2 & 1/2 cups flour (I use King Arthur Flour White Whole Wheat!)

1 teaspoon baking soda

1 teaspoon sea salt

1/4 cup Joe’s Organic Syrup – Caramel Syrup 

Pinch of sea salt

 Directions:

Pre-heat the oven to 350°. Grease a 9×13 pan with butter or your preferred ingredient

Take your mini pretzels, add them to a sealed ziplock bag and crush them. I use the bottom of a can on an angle! The pieces should be very small. Set aside

In a large bowl beat the butter and sugars on a low setting until combined. Add in the eggs and vanilla extract

In a small bowl stir together the flour, baking soda and salt with a fork or whisk

Add the dry ingredients into the wet ingredients using the lowest beating setting

Stir in the broken pretzels with a spoon

Spread the batter into the greased pan and bake for around 23 minutes OR until the edges are just turning golden. I usually keep mine on the undercooked side

Let fully cool

Slowly pour the caramel syrup evenly over the blondies. Sprinkle a TINY pinch of sea salt over them evenly as well 

Ideally they should sit for about 24 hours until the syrup has completely soaked into the blondies as you don’t want the liquid sitting on top. It’s worth the wait!

Enjoy! 

Whole Wheat Chocolate Chip Pumpkin Bread

Categories Recipes, Snacks1 Comment on Whole Wheat Chocolate Chip Pumpkin Bread
Whole Wheat Chocolate Chip Pumpkin Bread_Web

This Whole Wheat Chocolate Chip Pumpkin Bread uses White Whole Wheat Flour, which provides a super satisfying and hearty flavor without being overly “wheat-y”!

(If you only have All-Purpose Flour on hand or would prefer to make it that way, it will still be tasty!)

I can never get enough of autumn flavors at any time of year, and this pumpkin bread is such an easy way to transport me back to my favorite season.  Whether it’s for an easy breakfast on the go, an afternoon coffee companion, or an after-dinner treat, this bread is the perfect way to sneak some Vitamin A into your day!

Ingredients:

  • 3 Cups White Whole Wheat Flour (I love King Arthur Baking’s White Whole Wheat)
  • 2 Teaspoons Saigon Cinnamon
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 4 Eggs
  • 2 Cups Canned Pumpkin
  • 1 1/2 Cups Canola Oil
  • Just Under 2 Cups Of Cane Sugar
  • 1.5 Or 2 Cups Of Chocolate Chips (depending how chippy you like it!)

If you’re not a chocolate fan, it tastes delicious without the chocolate chips too!

Directions:

Preheat the oven to 350 degrees

Mix the dry ingredients together in a medium bowl

Beat the wet ingredients together in a large second bowl

Beat the dry ingredients into the wet ingredients

Stir in the chocolate chips

Split the mixture between 2 greased loaf pans

Bake for between 50-60 minutes, or until a toothpick comes out clean

Enjoy!

If you loved this Whole Wheat Chocolate Chip Pumpkin Bread and want more pumpkin and chocolate, try my Chocolate Chip Pumpkin Cookie Cake!