Happy Valentines Day - Say It With Flours

Say It With Flours - Joseph's Grainery Palouse Flour Medley

What better way to say Happy Valentine's Day than Flours?  Yes, stone ground flours from Joseph's Grainery are the perfect way to convey your love to your favorite foodie.

We'll even ship it right to their door for you.  And shipping is included in the price! Yay!  Check that off your to do list.  

Your valentine will receive 2 pound bags of each of our four favorite stone ground flours - Hard Red Wheat Bread Flour, Soft White Wheat Pastry Flour, Lentil Flour and Barley Flour.  

From Our Farm To Your Valentine's Table.

Click here to place your order.

Our Favorite Whole Grain Pumpkin Recipes

So it's that time of year when we all have pumpkin on the brain, so we thought it would be fun to share a few of our favorite whole grain pumpkin recipes from over the years.

This Whole Grain Pumpkin Cake is one of the most moist whole grain cakes you'll ever taste!  It's made with our stone ground Hard Red Whole Wheat and Barley Flours.  If pumpkin pie isn't your jam, than you might want to give this delicious cake a try!

These Pumpkin Multigrain Pancakes will take your breakfast up a notch with a real seasonal flair!  Made with our awesome Multigrain Pancake Mix, you'll go gaga for these hearty (and pretty healthy) pancakes.

I don't know a single kid who'd turn down a Iced Pumpkin Chocolate Chip Cookie! The best of all three worlds...pumpkin, chocolate chips and glaze/frosting, and they'll make you feel good about giving your kids halfway healthy cookies when they're made with our Whole Grain Cookie Mix.  ;)

How To Measure Flour

Do you know how to accurately measure flour?  Short of pulling out the scale, here's a quick tutorial on the best way to measure flour...

It might seem a bit obvious, but many people use different techniques to measure flour, so we thought we'd share the way we've learned to be the most accurate.

Our Favorite Whole Grain Thanksgiving Recipes

It's always the fourth Thursday in November, but somehow menu planning for Thanksgiving always sneaks up on us.  Are you planning to add some whole grain recipes into your holiday menu?  Here are some of our most favorite Thanksgiving recipes that call for whole grains or whole grain flour...

Did you know there was such a thing as Thanksgiving Cookies?

These 100% Whole Wheat Dinner Rolls will remind you of the ones your Grandma used to make...

Don't like pumpkin pie, but love pumpkin?  Try this Whole Grain Pumpkin Cake.

A fun twist on a classic salad...Wheatberry Waldorf Salad.

Wheatberry Waldorf Salad made with Joseph's Grainery Soft White Wheatberries

We hope that each of you has a wonderful Thanksgiving, celebrating all the blessings in your life with the ones you love....whatever might be on the menu.

What is Soft White Wheat?

All of the Joseph's Grainery brand Soft White Wheat is grown on the gorgeous rolling hills of the Palouse Region.

Soft White Wheat is a cereal grain, often used in baking.  There are several different types of wheat, Soft White Wheat being one of them.  Soft White Wheat, when milled is perfect for making whole grain cookies, cakes and pastries.  It can also be used to make pasta.

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Joseph's Grainery Soft White Wheat is a winter wheat, meaning that it is planted in the Fall.  We'll begin planting the 2016 crop soon.  The seed will sprout out of the ground, typically within a week or so of being planted.  The crop will continue to grown and form a beautiful green blanket across the fields.  Come late November when the temperatures start to drop drastically, we start praying for a good snow cover to act as insulation against harsh freezing temperatures.  With a winter crop, this period of dormancy is essential for the plants to produce seed come Spring.

Because Soft White Wheat is so well suited for baking, of course, our favorite thing to do with the grain is to grind it on our stone mill into a beautiful Soft White Whole Wheat Flour.  Joseph's Grainery brand flours all contain the entire whole grain.  We don't take (sift) anything out and we don't add anything.  You'll always get a true whole grain flour from Joseph's Grainery.

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Soft White Whole Wheat Flour is one of our favorite whole grain flours to bake with.  Joseph's Grainery brand Soft White Wheat typically has a protein content of 8-9%, so cookies and cakes made with our Soft White Whole Wheat Flour turn out wonderfully delicious.

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Soft White Whole Wheat Flour is the primary ingredient in Joseph's Grainery Whole Grain Cookie Mix Base.  With our cookie mix, you can make any type of cookie your heart may desire.  We have a whole list of recipes you can choose from, or adapt your favorite family recipe to use Joseph's Grainery Cookie Mix with and cut the time it takes to make cookies.

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We also use Soft White Whole Wheat Flour in Joseph's Grainery Multigrain Pancake Mix, which is a terrific way to easily get whole grains into your family's diet.

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If you need a quick breakfast on the go and still want to incorporate whole grains, you'll definitely want to try Joseph's Grainery Instant Multigrain Mush, which also features Soft White Wheat in it's list of whole grain ingredients.

Brazilian Rain Cakes with Whole Wheat Flour

Last week Little Joe went to a soccer camp with a World Cup theme.  On Friday they were supposed to bring a food from the country of the team they were on.  Little Joe was on Team Brazil.  So after a quick internet search of "easy Brazillian recipes" we landed on these Brazilian Rain Cakes, or Bolinhos de Chuva.  We, of course, put our own whole-wheat-twist on these Rain Cakes. 

These were an absolute hit with the boys.  I had to hide them so there'd be enough left to take to camp the next day.  They were devoured so quickly that this was the only photo I had time to get before I had to hide them.  The Rain Cakes are basically little dumplings rolled in sugar and cinnamon.  Simple and quick to make.

Brazilian Rain Cakes

by Joseph's Grainery

FULL POST    PRINT    EMAIL    TEXT  
PREP: 10
COOK: 5 MIN

A whole wheat treat the kids will love!

Ingredients 1 1/2 c Joseph's Grainer Soft White Whole Wheat Pastry Flour 1 - 1 1/2 c all purpose flour 3 Tbs sugar 1/2 tsp salt 2 eggs 1 c buttermilk (buttermilk substitute) 1 Tbs baking powder 1/2 c sugar 1 Tbs cinnamon oil for frying

Instructions

• In a bowl, stir the cinnamon into the 1/2 cup of sugar and it set aside.

• In a large bowl mix the flour, salt and 3 tablespoons sugar together.

• Stir in the eggs and buttermilk.

• Stir in the baking powder.

• In a deep skillet, pour 2 inches of oil and heat to 350 degrees fahrenheit.

• Scoop a tablespoon sized ball of batter with a spoon and drop it into the oil.

• Let them cook until golden brown and then place them on a platter with a paper towel to dry.

• Once cool enough to touch roll the cakes in the bowl of cinnamon and sugar and serve while warm

Whole Wheat Blueberry Muffin Cookies

It was Little Joe's turn to bring snacks to school again, and he always requests that we make cookies to take.  Well, it's supposed to be a healthy snack, so we got a little creative and made these whole wheat cookies with fresh fruit.  That's definitely more than halfway healthy, right? 

The sweet burst of the berry's juice when you bite into these cookies is a fun surprise.  It's an easy way to get a little bit more fruit into your family's diet.

Whole Wheat Blueberry Muffin Cookies

by Joseph's Grainery

FULL POST    PRINT    EMAIL    TEXT   A quick bite of delicious muffin in cookie form.

Ingredients

• 4 - 4 1/2 c Joseph's Grainery Stone Ground Soft White Whole Wheat Pastry Flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 c sugar
• 1 1/4 c yogurt
• 1 egg, lightly beaten
• 1 tsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1 1/4 c fresh blueberries

Instructions

• Preheat oven to 375°F.
• In a large mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
• In another mixing bowl whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain. Gently fold in the blueberries.
• Grease two baking sheets with cooking spray and drop tablespoon sized dollops of batter about 1 inch apart.
• Bake for 8-10 minutes or until the edges barely begin to brown. Carefully transfer cookies onto a cooling rack.

Easy Honey Multigrain Skillet Bread

Dinner is just a short while away.  You're serving soup, but you don't have a loaf of bread to pair it with.  That's when you pull out this recipe for Easy Honey Multigrain Skillet Bread.

Easy Honey Multigrain Skillet Bread

In less than 5 minutes you can have a loaf of bread going into the oven and shortly after that a beautiful, warm loaf coming out of the oven.

Easy Honey Multigrain Skillet Bread

by Joseph's Grainery

FULL POST    PRINT    EMAIL    TEXT   PREP: 5 MIN COOK: 25 MIN Keywords: bread barley flour hard red whole wheat bread flour

Need a loaf of bread in a short time, this rustic loaf will do the trick.

Ingredients

• 1 c Joseph's Grainery Hard Red Whole Wheat Flour
• 1 c Joseph's Grainery Barley Flour
• 2 tsp baking soda
• pinch of salt
• 2 Tbs vegetable oil
• 2 Tbs honey
• 1 Tbs molases
• 1 Tbs brown sugar, packed
• 1 1/4 c buttermilk - need a buttermilk substitute

Instructions

• Preheat your oven to 400 degrees. Prepare your cast iron skillet by spraying it will cooking spray.
• In a large mixing bowl, combine all the ingredients except the buttermilk and stir. Add one cup of the buttermilk and stir to combine. The dough should be shaggy and loose, if it's too stiff, add the remaining buttermilk.
• Bake at 400 degrees for 15 minutes. Lower the temperature to 350 degrees and bake for an additional 10 minutes. If needed, rotate the skillet when you lower the oven temperature.
• Remove from skillet to a wire rack to cool.

Whole Wheat Cookie Butter Mug Cake

If you've been on Facebook at all in the last couple of weeks, you've surely seen this video recipe for Cookie Butter Mug Cake.  We decided it needed to be whole-grainified...

Never heard of cookie butter, sometimes called biscoff spread?  Well, you are definitely missing out!  Although be fore warned, it can be addictive.  You can usually find it near the peanut butters at your local grocery store.

Need a quick cake fix, or just want to indulge your sweet tooth?  Maybe you don't have any sweets in the house, but you do have these simple ingredients...before you know it, you can have a mug of cake ready to be devoured.

Whole Wheat Cookie Butter Mug Cake

by Joseph's Grainery

FULL POST    PRINT    EMAIL    TEXT   PREP: 5 MIN COOK: 90 SECONDS

Need a sweet treat in a flash?

Ingredients

• 2 Tbs butter, melted
• 2 Tbs cookie butter
• 1 tsp vanilla
• 1 egg
• 2 Tbs sugar
• 4 Tbs Joseph's Grainery Soft White Whole Wheat Pastry Flour
• pinch of salt
• 1/4 tsp baking soda

Instructions

• Place all ingredients in your mug, mix thoroughly.
• Place the mug in the microwave and set for 90 seconds. Let cool a minute or so before removing, as the mug will be hot to the touch.

Just in case you missed it, here's the video from the Vaewo Youtube Channel:

There you have it.  I won't be surprised if you try this by the end of the day.  Please don't say that I didn't warn you.  ;)

Whole Wheat Banana Breakfast Cookies

These Whole Wheat Banana Breakfast Cookies are even better than halfway healthy...you'll definitely want to give these a try!

Think you don't have enough time for breakfast?  Make these Whole Wheat Banana Breakfast Cookies ahead of time and now you will!  Packed with lots of good-for-you ingredients you won't feel bad handing your kiddo a cookie before heading off to school in the morning.  We knew we'd have to give them a try when we saw a similar recipe on Crazy For Crust.

Whole Wheat Banana Breakfast Cookies

by Joseph's Grainery

FULL POST    PRINT    EMAIL    TEXT   Keywords: breakfast cookie snack soft white whole wheat pastry flour

A more than yummy way to start the day!

Ingredients

• 2 brown bananas
• 1/4 c coconut oil, liquid
• 2 Tbs peanut butter
• 1/4 c sugar
• 1 egg
• 1 tsp baking soda
• 1 tsp vanilla
• 1 Tbs ground flax
• 1 c Joseph's Grainery Soft White Whole Wheat Pastry flour
• 1 1/2 c oats
• 1/4 c chocolate chips

Instructions

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
• Mix bananas, coconut oil, and peanut butter with a hand or stand mixer until combined.
• Mix in sugar, egg, baking soda, vanilla, and flax. Mix in flour and oats and blend until just combined. Stir in chocolate chips.
• Scoop 1/4 cupfuls onto your baking sheet.
• Bake for about 10-12 minutes until they start to get golden brown. Cool before removing from cookie sheet.

Slow Cooker Wild Rice, Wheat Berry & Chicken Soup

Yes, we might just be infatuated with slow cookers (aka crockpots) around these parts.  So anytime we see a recipe that looks as mouthwatering as this Wheat Berry, Wild Rice & Chicken Soup and it's a slow cooker recipe, you better bet we'll be trying it soon.

We added Joseph's Grainery Hard Red Wheat Berries to the recipe to make it a little more hearty and give it a little more texture.  We think you'll love it, so pull our your crockpot and get a cookin'.

You'll notice the recipe calls for something called mirepoix.  What?  We'd never heard of it, so we thought you might like to know too...it's just a fancy way of saying a mix of chopped carrots, celery and onion.  We just chopped up equal parts of the three and added 2 cups worth to the soup.

Slow Cooker Wild Rice, Wheat Berry & Chicken Soup

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adapted from Pinch of Yum

Ingredients:

1 c wild rice, uncooked

1/2 c Joseph's Grainery Hard Red Wheat, uncooked
1 lb chicken

2 c mirepoix (what in the world is mirepoix??? see definition above)

6 c chicken broth

1 tsp poultry seasoning

1/2 c butter

3/4 c Joseph's Grainery Soft White Whole Wheat Pastry Flour

2 c whole milk

up to 2 c additional milk or water

Directions:  Rinse the wild rice and wheat berries.  Place the uncooked wild rice, wheat berries, mirepoix, chicken, chicken broth and poultry seasoning in the crock pot.  Cook on low for 7 to 8 hours.

Once the chicken is thoroughly cooked, remove it from the slow cooker and allow to cool.  Once it's not too hot to touch, shred the chicken and then return to the crockpot.

In a saucepan, melt the butter.  Add the flour and let bubble for 1 minute.  Slowly whisk in the whole milk until a thick creamy mixture forms.  Add this to the contents in the crockpot and stir to combine.  Add additional milk or water to achieve the desired constancy for the soup.

Apple Oatmeal Cookies with Whole Wheat Flour

It was Lil' Joe's turn to take snacks for his class, so I needed a healthy snack that kids will like...enter these deliciously yummy Apple Oatmeal Cookies that we made with Joseph's Grainery Soft White Whole Wheat Pastry Flour.

So the boys and I whipped up a batch of these cookies for him to take for snack and guess what?  There wasn't a single cookie left in the bag when he got home that night.  I'd say they were a hit!  As far as cookies go, they were quick and easy to make.

Apple Oatmeal Whole Wheat Cookies

adapted from Six Sister's Stuff

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Ingredients:

1 c applesauce

1 c brown sugar

1/2 c butter, softened

1 egg

2 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour

1 1/2 c oatmeal

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

Directions:

Preheat your oven to 375 degrees.  Mix together the applesauce, brown sugar, butter and egg.  Add the remaining ingredients and stir until combined.  Scoop heaping tablespoons onto a greased cookie sheet.  

Bake for about 10 minutes or until golden brown around the edges.

Gingerbread Biscotti

If you want your house to smell heavenly and have an equally delicious treat with your coffee, then you won't want to miss making these Gingerbread Biscotti!  Even the kiddos like them because they taste like cookies!

Gingerbread Biscotti

adapted from MOPS blog

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Ingredients:

1/3 c butter, melted

1 c white sugar

3 eggs

1/4 c molasses

3 1/4 c Joseph's Grainery Soft White Whole Wheat Pastry Flour

1 Tbs baking powder

1 1/2 Tbs ground ginger

3/4 Tbs ground cinnamon

1/2 Tbs ground cloves

1/4 tsp ground nutmeg

1 c white chocolate chips, for drizzling

Directions:

Preheat your oven to 375 degrees.  Grease a cookie sheet.  

In the bowl of your mixer, cream together the butter, sugar, eggs and molasses.  In another bowl, combine the flour, baking powder and spices; mix into egg mixture to form a stiff dough.

Divide dough in half and shape each half into a rectangle, place on the cookie sheet and pat down to flatten to about a 1/2 inch thick.

Bake for about 25 minutes.  Remove from oven and let cool, once cool enough to touch, cut into inch thick diagonal slices.  Place the slices on the same cookie sheet and bake on each side for an additional 5 to 7 minutes, or until toasted and crispy.  

Once the biscotti is completely cooled, melt the white chocolate chips in a double broiler and drizzle the chocolate over the biscotti and let set completely.

Pumpkin Cinnamon Rolls

Changing colors, falling leaves and Pumpkin Cinnamon Rolls, oh my!  What you don't see in this photo is that these D-elicious (yes, with a capital D) cinnamon rolls were almost gone before I could snap a photo.  We decided to whole grain-ify the Pioneer Woman's Pumpkin Cinnamon Roll recipe and boy were we glad we tried them!

So here's our adapted whole wheat version of her dreamy pumpkin cinnamon rolls...

Pumpkin Cinnamon Rolls with Whole Wheat Flour

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Ingredients:

For the Dough -
1-1/2 c milk
1/2 c vegetable oil
1/2 c sugar
1 pkg (2 1/4 tsp) active dry yeast
1 c pumpkin puree
1 c all-purpose flour
3 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 c (additional) all-purpose flour
1/2 tsp baking soda 1/2 tsp baking powder
1/2 tsp salt

For the Filling -
1/2 c (1 stick) butter, melted
1/2 c sugar
1/2 c brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1 c pecans, finely chopped (walnuts work too...we didn't have any pecans, so substituted walnuts)

For the Frosting -
8 oz cream cheese, softened
2 c powdered sugar
1/4 c milk
2 Tbs butter, melted
1 Tbs maple syrup (optional)

Directions:

In a large saucepan, combine 1 1/2 cups  milk, 1/2 vegetable oil, and 1/2 cup sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes. Stir in pumpkin puree until combined.

Combine 4 cups of flour with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm place for 1 hour.

After an hour, the mixture should be very puffy and at least doubled in size. Stir in 1/2 cup flour, baking soda, baking powder, and salt until totally combined.

Preheat the oven to 375 degrees. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans. Turn out dough onto a floured surface and press it into a rectangular shape.  Flour a rolling pin and roll the dough into a large rectangle about 10 inches by 30 inches.

Drizzle the melted 1 stick of butter over the dough. Mix together 1/2 cup sugar, 1/2 cup brown sugar, and the cinnamon, nutmeg, and ginger. Sprinkle this all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans (or walnuts, in our case).

Starting at the top, roll the dough toward you into a large log.  When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice 1/2 to 3/4 inch slices and place them in the buttered pan(s). Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.

While the rolls are baking, making the frosting by combining all the frosting ingredients in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner icing. Add maple flavoring, if using, and beat until combined. Ice rolls the second they come out of the oven. Sprinkle extra nuts over the frosting, then allow them to sit for 15 minutes before serving.

Caramel Apple Cookies

These little bites of Fall, also known as Caramel Apple Cookies, didn't last long at our house!  Made with chopped up apples and whole wheat flour, you don't need to feel to guilty about eating a few of these.

Caramel Apple Cookies

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Ingredients:

2 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon

1/4 tsp nutmeg

1 c apple, peeled and shredded

1 Tbs lemon juice

1/2 c unsalted butter, softened

1 c brown sugar, packed

1 egg

1 tsp vanilla

1/2 c apple juice

For the glaze:

1/4 c butter, melted

1/3 c brown sugar, packed

2 Tbs half & half

1 Tbs vanilla

1 1/2 c powdered sugar

Directions:  Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, baking powder and soda, salt, cinnamon and nutmeg, set aside.  In a separate bowl, toss the shredded apple with the lemon juice, set aside.

In the bowl of your mixer with the paddle attachment, cream together the butter and brown sugar until smooth.  Add the egg and vanilla extract. Mix in half of the dry ingredients, then add the apple juice, followed by the remaining dry ingredients.  Fold in the shredded apples and any remaining lemon juice.

Using your 1 Tbs cookie scoop, place cookies approximately 2 inches apart on a prepared cookie sheet.  Bake in the preheated oven for 8 to 10 minutes.

To make the glaze,make the caramel glaze by melting the butter in a small sauce pan. Once melted, add the brown sugar and let the mixture bubble for about 2 minutes, stirring continuously. Remove from heat and let cool 1 minute before adding the half & half. Whisk until the bubbling calms. Add the vanilla and whisk it into the mixture. Then begin adding the powdered sugar, a 1/2 cup at a time and whisk to combine until all the powdered sugar is added and all the lumps have been worked out. Add more powdered sugar if needed. Once the cookies have cooled, you dip the tops of the cookies into the glaze and then set on a wire rack or wax paper until the glaze has set.

Fall Spice Bundt Cake

Bundt cakes are known for being pretty easy to make, and this Fall Spice Bundt Cake is no exception (don't let the long ingredients list scare you off)...except when you're me.  Still not sure how it happened, but somehow the baking soda didn't make it into the batter before it went into the oven.  Ooops!  Thankfully, the cake still looks acceptable and tastes great.  This caramel glaze is amazing, a must try!

Fall Spice Bundt Cake 

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Ingredients:

1/4 c butter, melted

1/4 c vegetable oil

6 oz yogurt (plain or vanilla)

2 eggs

1 c sugar

1/4 c brown sugar, packed

1 Tbs vanilla

1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp nutmeg

1/4 tsp ginger

1 c ripe bananas, mashed

1 apple, finely diced

2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour

1 1/2 tsp baking soda (don't forget it!)

1/4 tsp salt, optional

For the Glaze:

1/4 c butter, melted

1/3 c brown sugar, packed

2 Tbs half & half

1 Tbs vanilla

1 1/2 c powdered sugar

Directions:

Preheat your oven to 350 degrees and prepare a bundt pan by spraying it generously with cooking spray.

In a large bowl, mix together all of the wet ingredients and the spices until you have a creamy substance.  Then add the bananas and apple and stir to combine.  Next add the flour, baking soda and salt and stir until just combined.

Pour the batter into the prepared bundt pan and place in the oven at 350 degrees for about 40 minutes or until a tester inserted comes out clean.  Allow the cake to cool in the pan for at least 10 minutes.

While the cake is cooling, make the caramel glaze by melting the butter in a small sauce pan.  Once melted, add the brown sugar and let the mixture bubble for about 2 minutes, stirring continuously.  Remove from heat and let cool 1 minute before adding the half & half.  Whisk until the bubbling calms.  Add the vanilla and whisk it into the mixture.  Then begin adding the powdered sugar, a 1/2 cup  at a time and whisk to combine until all the powdered sugar is added and all the lumps have been worked out.  Add more powdered sugar if needed.

Once the cake has cooled, you can pour the glaze over the cake and be ready to amaze your taste buds!

Whole Wheat Pumpkin Spice Muffins

Fall is officially here, and you know what that means?  It's pumpkin time! These Whole Wheat Pumpkin Spice Muffins are the perfect thing for a crisp Fall morning.  You can't get much healthier than these either, and too boot...the kiddos love them.

Whole Wheat Pumpkin Spice Muffins

Recipe adapted from Natural Chow

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Ingredients:

2 eggs

1/2 c honey

1/3 c butter, melted

1 1/2 c Joseph's Grainery Hard Red Whole Wheat Bread Flour

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1 c pumpkin puree

Directions:

Preheat your oven to 350 degrees.  Line your muffin tin with baking papers or spray with cooking spray.

In the bowl of your mixer, combine the eggs, honey and butter.  Add the dry ingredients and continue to mix.  Add the pumpkin puree and mix until combine, making sure to not over mix.

Using a 1/4 cup measure, scoop the batter into the prepared muffin tin.  

Bake at 350 for 18-20 minutes, or until a toothpick inserted comes out clean.

Quick n' Easy 100% Whole Wheat Artisan Bread

Inspired by the Artisan Bread In Five Minutes A Day method, we wanted to find a recipe that was 100% whole wheat flour that made a beautiful artisan loaf.  We think we've figured it out!  It tastes great too and is very simple to make.   The best part is that you can always have dough on hand for some freshly baked bread. 

Quick n' Easy 100% Whole Wheat Artisan Bread

By Joseph's Grainery

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Ingredients:

7 c Joseph's Grainery Hard Red Whole Wheat Stone Ground Bread Flour
1 1/2 Tbs granulated yeast
1 Tbs salt
3 1/2 c luke warm water
1/2 c olive oil

Directions:

In the bowl of your mixer with your bread hook attachment, mix all the ingredients until well combined and all the flour is incorporated into the dough.  Move the dough to a 1.5 gallon rubbermaid/tupperware-type food storage container and let rise on the counter for 2 hours.  Then place in the refrigerator until you're ready to bake a loaf/boule.

When you're ready to bake some bread, get the dough out of the fridge and pull of 1/4 to 1/3 of the dough.   Form your dough into a boule shape and place on your baking stone, which has been prepared with a skiff of corn meal.  Allow the dough to rise for at least 1.5 hours.  Preheat your oven to 450 degrees.

Slice a few lines in the top of the dough.  Bake at 450 degrees for approximately 30 minutes, or until the bread is a beautiful deep golden brown.

The dough can keep in the container, in the fridge for up to a week.

Pineapple Zucchini Cupcakes

What could make a Pineapple Zucchini Cupcake even better (and better for you)?  Whole Wheat Flour added to the recipe makes these cupcakes at least halfway healthy.   With the bounty of the gardens ramping up, it's time to get those zucchini recipes honed in and ready to go, because you know, even if you don't have a garden of your own - a zuke or two will end up on your doorstep.   So here's a tasty way to use up some of that zucchini.

Pineapple Zucchini Cupcakes

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Adapted from recipe by Gina's Skinny Recipes

Ingredients:

3/4 c all-purpose flour

3/4 c Joseph's Grainery Hard Red Whole Wheat Flour

1 c sugar

1/2 c flaked coconut

2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

1/4 tsp nutmeg

1 pinch ginger

2 Tbs coconut oil

2 whole large eggs

1 tsp vanilla

2 c grated zucchini, unpeeled, squeezed well of all moisture

20 oz. can crushed pineapple in juice, drained well

For the Frosting:

8 oz cream cheese

1 c powdered sugar

1 tsp vanilla extract

Directions:  Preheat your oven to 350°.  In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients.

Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over the cupcakes once they are cooled.