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

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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.  ;)

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!

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.

Whole Wheat Sugar & Spice Cookies

These Whole Wheat Sugar and Spice Cookies didn't last long around here.  They were gone shortly after taking them out of the oven, talk about yummy!  Imagine a sugar cookie with a bit of spice and a little orange zest...and whole wheat flour to make them halfway healthy.

Whole Wheat Sugar & Spice Cookies

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Ingredients:

1/2 c unsalted butter, softened

2 Tbs milk

1 Tbs orange peel zest

1 tsp vanilla

1 egg

1 c brown sugar

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp nutmeg

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

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

Directions:  Preheat your oven to 375 degrees.  In a large bowl, mix together the butter, milk, orange zest, vanilla, egg and sugar.  Then gradually add the dry ingredients and mix until combined.

In a separate, small bowl mix together 2 Tbs sugar and 1/2 tsp cinnamon for rolling the balls of cookie dough in.  

Place the sugar coated cookie balls on a prepared cookie sheet (sprayed with cooking spray) about 2 inches apart.

Bake 8-10 minutes or until lightly golden.

Plum Kuchen with Barley Flour

"Plum what?" I asked.
"Plum Kuchen, it's made with Barley Flour," explained MaMa.  When I realized that she was talking about the German word for cake, and not about painting our kitchen a shade of purple, we were on the same page and I was quickly diving into a piece of Plum Kuchen made with Joseph's Grainery Barley Flour.

Plum Kuchen with Barley Flour

by Joseph's Grainery

adapted from Cooking Light

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A perfect pairing for a cup of coffee or tea and a good friend.

Ingredients (8-10 wedges)

• 1 1/2 c Joseph's Grainery Barley Flour
• 2/3 cup + 2 Tbs granulated sugar, divided
• 2 Tbs brown sugar
• 1 tsp baking powder
• 3/8 tsp salt, divided
• 1/8 tsp ground cardamom
• 7 Tbs butter, divided
• 1/2 c milk
• 1/2 tsp vanilla extract
• 1 large egg
• Cooking spray
• 1 1/2 lbs plums, quartered and pitted
• 1 tsp fresh lemon juice
• 1/4 tsp ground allspice

Instructions

• Preheat oven to 425°.
• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons granulated sugar, brown sugar, baking powder, 1/4 teaspoon salt, and cardamom in a medium bowl, stirring well with a whisk. Cut in 4 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal.
• Combine milk, vanilla, and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined.
• Spoon batter into a 9-inch round metal cake pan coated with cooking spray. Arrange plums in a circular pattern over batter.
• Combine remaining 2/3 cup granulated sugar, remaining 1/8 teaspoon salt, lemon rind, and allspice in a small bowl, stirring well. Place remaining 3 tablespoons butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture.
• Bake at 425° for 35 minutes or until browned and bubbling. Cool in pan 1 hour on a wire rack. Cut into wedges.

No Bake Chocolate Chip Cookie Dough Truffles

Yep, that's definitely my fault...I took the bite out of that Chocolate Chip Cookie Dough Truffle that MaMa made with Barley Flour.  I just couldn't resist any longer and she was taking too long with the picture taking, so I grabbed one and took a bite while she wasn't looking.  :)  Boy, were they good!  And MaMa says they were super easy to make.  Next time you want something sweet, but don't have anything in the house, try these - chances are you'll have everything on hand, that is if you keep your pantry stocked with Joseph's Grainery Whole Grain Products.

No Bake Chocolate Chip Cookie Dough Truffles

by Joseph's Grainery

adapted from Better Homes & Gardens

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A quick and easy devine treat.

Ingredients

• 1/3 c butter, softened
• 1/3 c packed brown sugar
• 1 Tbs vanilla
• 1 c Joseph's Grainery Barley Flour
• 1 c milk chocolate chips
• 3 c semi-sweet chocolate chips (for dipping)

Instructions

• Line a 15x10x1-inch baking pan with waxed paper; set aside.
• In a medium bowl beat butter, brown sugar, and vanilla with an electric mixer on medium speed until combined. Beat in flour just until combined. Stir in milk chocolate chips. Shape dough into 1-inch balls.
• Place on prepared baking pan. Cover; freeze about 30 minutes or until firm.
• In a microwave safe bowl, microwave the semi-sweet chocolate chips in 30 second increments, stirring every 30 seconds, until the chocolate is melted.
• Line a baking sheet with waxed paper. Using a fork, dip balls into chocolate mixture, allowing excess chocolate mixture to drip back into the bowl. Place dipped balls on the baking sheet. Let stand about 30 minutes or until set. Lightly drizzle with the remaining chocolate.

Whole Wheat Pumpkin Chocolate Chip Bars

Whole Wheat Pumpkin Chocolate Chip Bars  - the perfect Fall treat.

We've made these Whole Wheat Pumpkin Chocolate Chip Bars twice now, they are just that yummy!  MaMa says a bar pairs well with her morning cup of coffee, but I enjoy one of these bar cookies after quiet time with a nice big glass of chocolate milk.

Whole Wheat Pumpkin Chocolate Chip Bars

by Joseph's Grainery

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A perfect treat for Fall!

Ingredients

• 1 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
• 1 c all purpose flour
• 1 1/2 tsp cinnamon
• 3/4 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp pumpkin pie spice
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 1 c (2 sticks) butter
• 1 1/4 c sugar
• 1 egg
• 2 tsp vanilla
• 1 c canned pumpkin
• 1 1/2 c chocolate chips

Instructions

• Preheat oven to 350. Line a 13x 9" pan with foil.
• Whisk together the flour, spices, salt and baking soda. Set aside.
• Cream together the butter and sugar until smooth and fluffy. Add in the egg and vanilla and beat until well combined, scraping down the bowl as needed. Beat in the pumpkin.
• On low speed, slowly add in the flour mixture, mixing just until combined.
• Stir in the chocolate chips.
• Spread the batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean.
• Cool completely on a wire rack.

Whole Wheat Cookie Dough Bars

Whole Wheat Cookie Dough Bars - Cookie Dough lovers beware!

Do you love cookie dough?  I love cookie dough, but MaMa can be a nervous Nellie sometimes and she doesn't ever let me sample the cookie dough before it's baked...but Dad...he let's me have all the cookie dough I want when we make cookies together, but we won't tell MaMa that, okay?

Well, MaMa found a way for me to experience cookie dough without the "risk" of raw eggs.  These Whole Wheat Cookie Dough Bars are a-maz-ing!  If you love cookie dough, you'll definitely enjoy these.

Ingredients for Whole Wheat Cookie Dough Bars:
(adapted from Chocolate & Carrots)

1 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 1/2 c all purpose flour
1 tsp baking soda
2 eggs
1 c packed brown sugar
1/2 c sugar
1 c canola oil
1 tsp vanilla
1 c chocolate chips + 1/4 c for topping

Directions:  Preheat the oven to 350°F.   Spay a 9″ x 9″ pan with cooking spray.
In a bowl, combine the flours and baking soda, set aside.  In a larger bowl, stir together the eggs, brown sugar, sugar, canola oil, and vanilla extract until well combined. Stir in the flour mixture until well combined.
Stir in the chocolate chips.  Pour the dough into the prepared pan. Sprinkle the remaining 1/4 cup chocolate chips on top.  Bake for 25 – 30 minutes or until lightly golden brown.  Allow to cool completely before cutting.

Skillet Chocolate Chip Cookie

Skillet Chocolate Chip Cookie made with Whole Grain Flours

Now, this Whole Grain Skillet Chocolate Chip Cookie may just really be the greatest thing since sliced bread.  Not only is it delicious to eat, MaMa says that it's super easy to make, and you don't have to dirty too many dishes & utensils!  We all know MaMa likes it when she doesn't have to do dishes.  I know for certain that we'll be enjoying a Skillet Chocolate Chip Cookie again some time soon.

Ingredients for Whole Grain Skillet Chocolate Chip Cookie:


1 stick unsalted butter
1/2 c sugar
1/2 c brown sugar
1 tsp vanilla extract
1 egg
1 c Joseph's Grainery Barley Flour
1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 tsp baking soda
1/4 tsp salt
3/4 c chocolate chips

Directions:  Preheat your oven to 350 degrees. Melt the butter in an 8 inch cast iron skillet set over medium-low heat. Stir in the sugars and vanilla.  Remove from heat.  Let rest until pan is warm, about 5 minutes.

Add the egg to the butter and sugar mixture, and with a fork, whisk it into the mixture. Add the flours, baking soda, and salt - stir into the mixture until smooth. Sprinkle the chocolate chips into the batter. Place in the oven for 15 minutes, until starting to turn golden on the top and around the edges, but soft in the center.

This Skillet Chocolate Chip Cookie disappears fast.

Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle made with Whole Wheat Brownies

WARNING:  MaMa says I need to tell you that this Peanut Butter Brownie Trifle is definitely NOT a low calorie recipe.  Read on, only if the words peanut butter, brownie and whipped cream in the same sentence doesn't scare you away, but rather makes your mouth water with anticipation. ;)

Remember these Whole Wheat Brownies?  As if they weren't decadent by themselves, we decided to take them to a whole new level of indulgence when we saw this recipe on  Lue Belle's and decided we needed to whole-grain-ify it.

Ingredients for Peanut Butter Brownie Trifle with Whole Wheat Brownies:

1 batch of Whole Wheat Brownies with Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 box of instant vanilla pudding
1 1/2 c creamy peanut butter
1 bag of Reese's Mini Peanut Butter Cups, cut into quarters
1 container Cool Whip (or real whipped cream)

Directions:  Prepare the brownies as directed in this recipe.  Make the pudding according to the packages instructions, but add the creamy peanut butter by whisking it into the pudding after it has set.

Once your brownies are cooled and cut into small chunks, the Reese's are quartered and you've created the peanut butter pudding mixture, it's time to start layering.  Start with brownies and Reese's on the bottom, then spread a layer of the pudding and then the cream.  Continue layering in this order until you've filled your trifle bowl or you've run out of ingredients, which ever comes first.  Finish it off by topping with a layer of the whipped cream and sprinkling the remainder of the Reese's over the top.

Make sure you aren't counting calories, or you simply won't be able to enjoy this dessert in all it's glory.

Chocolate Whole Wheat Cookies

Chocolate Whole Wheat Cookies begging to be eaten.

We made these Chocolate Whole Wheat Cookies a few weeks back, but somehow MaMa and I missed posting them.  MaMa blames sleep deprivation, but I keep telling her she can't use that excuse much longer, now that my brother is almost 8 weeks old.  If you're looking for a chocolatey, sweet treat, then these chocolate drizzled cookies will be right up your alley.

Ingredients for Chocolate Whole Wheat Cookies:


1 c unsalted butter, at room temp
1 c sugar
1 c brown sugar
2 large eggs
2 tsp vanilla
2 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 tsp baking soda
1/4 tsp salt
3/4 c cocoa
1 c chocolate chips

Directions:  Preheat your oven to 350 degrees.  Line your baking sheet with parchment paper or a silicone mat.

In the bowl of your mixer, cream together the butter and sugars until smooth.  Add in the eggs,one at a time, and then the vanilla until blended.  Slowly add the dry ingredients and mix until combined.  Using a cookie scoop form tablespoon sized balls of dough, place 2-3 inches apart on the prepared baking sheet.  Bake for 8-10 minutes, remove from oven and allow to rest on the baking sheet for 3 minutes before moving to a cooling rack.

Place chocolate chips in a microwave-safe bowl, and melt by microwaving in 30 second increments.  Drizzle over the cookies and allow to harden.

Slow Cooker Whole Wheat Chocolate Cake

Whole Wheat Chocolate Cake just scooped out of the crockpot.

Oooey, Gooey Chocolate Goodness.  MaMa had me at "Oooey"...I'm 3 years old, that's a word I know and love.  This Slow Cooker Whole Wheat Chocolate Cake was just up my alley.  MaMa likes it because it's so easy, simple to make and easy clean up!

We originally spotted this on Cheeky Kitchen and adapted it for our whole grain ways.

Ingredients for Slow Cooker Whole Wheat Chocolate Cake:

4 eggs
1 c brown sugar
3/4 c cocoa powder
1/2 c melted butter
1 packet chocolate pudding
1 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 c milk
8 oz plain yogurt or sour cream
1 1/2 c chocolate chips
1 tsp vanilla

Directions:  Spray your slow cooker with cooking spray.  Put all your ingredients into the slow cooker and mix well. Put the lid on the crock pot and let it cook away on low for about 5 hours, or until the edges start to pull away from the walls of the slow cooker and a knife inserted into the middle comes out pretty clean.

Once done, let the cake cool for 30 minutes before serving.  We like to top it with whipped cream and caramel sauce.  Yumm!

S'mores Bars with Whole Grain Flours

S'mores Bars made with Whole Grain Flours - A Gooey, Delicious Treat

 Looking for something to warm you up this Winter, but don't want to sit outside for a camp fire?  Meet one of my new favorite treats - S'mores Bars made with whole grain flours.  What a treat, although MaMa makes me eat these at the kitchen table, since they are a little messy and I'm a little messy.

Ingredients for S'mores Bars made with Whole Grain Flours:

1 c (2 sticks) unsalted butter, at room temp
1 1/2 c brown sugar, packed
2 eggs
1 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 c Joseph's Grainery Barley Flour
2 c graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 c marshmellows, mini size or quartered regular size
2 c chocolate chips

Directions:  Preheat your oven to 350 degrees.  Line a 9x13 pan with foil.  Spray the foil with cooking spray.

In the bowl of your mixer, on medium speed, cream together the butter and sugar.  Add the eggs one at a time.  Reduce the mixer speed to low and add the flours, graham cracker crumbs, baking powder and salt.  Divide the dough in half and press half of the dough into the bottom of the pan.  Spread the marshmellows and  and chocolate chips out over the base.   Scatter the remaining dough over in clumps.  You don't need to cover the entire top, the marshmellow and chocolate chips will peek through.

Bake for 30 to 35 minutes, or until golden brown.  Remove from pan, peel off foil and cut into bars.

Love me some S'mores Bars!

This recipe was adapted from one found on MyRecipes.com.

Whole Wheat Snickerdoodles

Kid-approved Whole Wheat Snickerdoodles

Dad and I have been after MaMa to make some Whole Wheat Snickerdoodles, and guess what, she finally did!  They were sooo good!

Ingredients for Whole Wheat Snickerdoodles:

1 c butter, room temperature
1 1/2 c + 4 Tbsp Sugar, divided
2 eggs
1 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 1/2 c Joseph's Grainery Barley Flour
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tatar
1 tsp cinnamon

Directions:  Preheat your oven to 350 degrees.  Prepare a cookie sheet with cooking spray.  In the bowl of your mixer, with the paddle attachment, cream together the 1 1/2 cups sugar and butter until fluffy.  Add the eggs one at a time.

Gradually add in the flours, baking soda, salt and cream of tartar.  Slowly stir until well incorporated.  Form the dough into balls.

In a shallow and wide bowl, mix together the 4 Tbsp sugar and cinnamon.  Roll the dough balls in the cinnamon sugar mixture and then place on the cookie sheet.  Bake for 11 minutes.  Don't worry about flattening the cookies, they will do so as they bake.  Let cool on a wire rack and then enjoy!

Cinnamon Roll Cake with Barley Flour

Cinnamon Roll Cake with Joseph's Grainery Barley Flour

Are you starting to plan your menu for the Holidays yet?  MaMa is.  I'm not sure whether it's the nesting setting in (My little brother should arrive sometime after Christmas) or whether it's just her type A, need-to-be-organized self, but we're in full swing around here.  This Cinnamon Roll Cake made with Barley Flour is a definite contender to make the cut for our Christmas menu.

It's not the prettiest cake you've seen, but oh, is it ever yummy!

Ingredients for Cinnamon Roll Cake:
(adapted from 52 Cakes)

2 1/3 c Joseph's Grainery Barley Flour
1 Tbs baking powder
3/4 tsp salt
1 1/2 c white sugar
3/4 c vegetable oil
3 large eggs, room temperature
1 c sour cream
1 tsp vanilla extract
1 c brown sugar
1 Tbs cinnamon
1/2 c walnuts, finely chopped

Directions:  Preheat  your oven to 325 degrees.  Prepare a 9x13 cake pan with cooking spray.  Sift together the flour, baking powder, salt and sugar in the bowl of your mixer.  Add the vegetable oil on a low mixing speed using the paddle attachment. Add eggs, sour cream and vanilla extract. Beat at low speed for 1 minute, then a medium-high speed  for 2 minutes, scraping the sides of the bowl down with a spatula occasionally. Pour the cake batter into the prepared cake pan. In a separate bowl, mix together the brown sugar, cinnamon and walnut pieces. Pour over cake batter. Swirl into the cake batter with knife. Bake for 35 to 40 minutes or until a toothpick inserted into the middle comes out clean.

Ingredients for Cream Cheese Frosting:

3 oz cream cheese
1/4 c butter, softened
1 1/2 c powdered sugar
1 tsp vanilla extract
1/8 tsp salt
5 Tbs of milk

While the cake is cooling, beat together the cream cheese, butter, powdered  sugar, vanilla extract and salt. One tablespoon at a time add the milk until you reach the desired consistency. Let cake cool 10 or 15 minutes in the pan before icing with the cream cheese glaze. Spread the cream cheese frosting on the cake while it's still warm. Enjoy!

Whole Wheat Chocolate Chip Sour Cream Cake

Chocolate Chip Sour Cream Cake made with Whole Wheat Flour

MaMa made this Whole Wheat Chocolate Chip Sour Cream Cake for me and a couple of my friends during a play date and oh, it was good!  We devoured it.  This recipe is definitely kid approved.

Ingredients for Whole Wheat Chocolate Chip Sour Cream Cake:
(adapted from the Pink Apron Baker)

1/2 c (1 stick) butter, at room temperature
2 c sugar
3 eggs, separated
16 oz sour cream
1 ½ tsp vanilla
3 c Joseph's Grainery Softy White Whole Wheat Pastry Flour
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp cinnamon
12 oz semi-sweet chocolate chips\

Directions:  Preheat your oven to 350 degrees and prepare a 9x13 pan with cooking spray. In a large bowl, cream the butter and 1 1/2 cups sugar.  Mix in the egg yolks, sour cream, and vanilla.  In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Stir into the butter mixture. Beat the egg whites until they hold stiff peaks, then fold into the batter. In a small bowl, mix the cinnamon with the remaining 1/2 cup of sugar and the chocolate chips.  Pour half of the cake batter into the pan. Sprinkle the top with half of the cinnamon-sugar mixture. Pour remaining batter on top, then cover that with the remaining cinnamon-sugar mixture. Bake 40-50 minutes or until a tooth pick inserted in the center comes out clean.

Apple Crisp with Barley Flour

Warm Apple Crisp made with Barley Flour

I helped Dad harvest the last of the apples on our tree last week and we've been swimming in apples since.  MaMa's made a couple batches of applesauce, but my favorite was the apple crisp she made with Barley Flour.  Perfectly paired with a scoop of ice cream, the apple crisp fit the bill for a cool Autumn afternoon last week!  We thought you'd enjoy it too, so here's the recipe...

Apple Crisp with Barley Flour

by Joseph's Grainery

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A delightfully yummy way to use the bounty of your apple tree.

Ingredients

• 10 c all-purpose apples, peeled, cored and sliced
• 1 c white sugar
• 1 Tbs Joseph's Grainery Barley Flour
• 1 tsp ground cinnamon
• 1/2 c apple cider or water
• 1 c quick-cooking oats
• 1 c Joseph's Grainery Barley Flour
• 1 c packed brown sugar
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 c butter, melted

Instructions

• Preheat oven to 350 degrees.
• Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and cinnamon together, and sprinkle over apples. Pour the apple cider (or water) evenly over all.
• Combine the oats, 1 cup barley flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
• Bake for about 45 minutes.

Is your mouth watering yet? You've gotta try this Apple Crisp made with Barley Flour!

Spooktacular Whole Wheat Brownies

MaMa and I needed to make a festive Fall treat to take to a get-together.  We both were hankering for some more of the whole wheat brownies we told you about last week, but we wanted to add a fun twist to them, somthing a bit more Fallish.  Grandma had recently sent us home with a bag of these Jumbo Pumpkin Marshmellows.  Don't they look like fun?

We weren't quite sure what to expect, so we whipped up a batch of our favorite whole wheat brownies, and MaMa let me help her put the marshmellows in the brownie batter.

And we put them into bake.  They took about 10 minutes longer than the original recipe states, but when they came out they sure looked like a spooky Halloween treat and they tasted even better!

Whole Wheat Brownies

Now, we've made whole wheat brownies before, and they were good, but these may just be our favorite brownies yet!  This isn't the easiest brownie recipe you've seen, unlike the slow cooker brownies we made last spring, but oh, the taste of these lil' guys makes the extra effort so worth it!

Ingredients for Whole Wheat Brownies:
(recipe adapted from A Pretty Penny Blog)

1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 tsp baking soda
1/4 tsp salt
1/2 c unsalted butter
1 c brown sugar, packed
1/2 c unsweetened cocoa powder
1/2 c semisweet chocolate chips
1 tsp vanilla
2 eggs

Directions: Preheat the oven to 350 degrees and grease an 8x8 baking pan. Combine the flour, baking soda, and salt in a small mixing bowl. Then start to melt the butter in a large saucepan over  low heat.

Once the butter is melted, add the brown sugar to the saucepan. Cook for about 3-4 minutes until the sugar is completely dissolved and the mixture is smooth, stirring continuously.

Remove the pan from heat, and stir in the cocoa powder until everything is smooth and well-blended. Do the same with the flour mixture.

Add the chocolate chips and vanilla. Beat in the eggs. Spread the batter into your prepared pan and bake for 15 to 20 minutes.

I promise, you'll be glad you tried them!

Take 5 Bars with Whole Whole Wheat Flour

So my MaMa says that by adding Whole Wheat Flour to these delicious Take 5 Bars, it totally turns them into a justifiable, halfway healthy treat.  ;)  I'm not sure if I believe her, but anytime she wants to make something this yummy I'm not going to complain!

She found the recipe for these Take 5 Bars on Inside BruCrew Life and instantly knew that if she was going to make them, she'd have to justify her actions by adding whole grains of some sort.  I told her that since she's pregnant with my baby brother, that she doesn't have to justify anything, she's entitled to a few cravings, right?

So here's our Whole Wheat Version of Take 5 Bars:

1/2 c butter
1 c brown sugar
1/2 c peanut butter
2 eggs
1 tsp vanilla
2 tsp baking powder
1/2 tsp salt
1 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 c. chopped peanuts
1/2 c. butterscotch chips

2 c chopped pretzels
2 c chocolate chips
1 Tbsp shortening

Directions:  Preheat your oven to 350 degrees and prepare a 9x13 pan with baking spray. Set aside. Cream the butter and brown sugar until fluffy. Add the eggs, vanilla, and peanut butter and cream again. Slowly add the dry ingredients until it is all mixed in. Stir in the peanuts and butterscotch chips by hand. Spread the dough into the prepared 9x13 and bake for approximately 24 minutes, until a golden brown. Let the base layer completely cool before melting the chocolate chips and shortening in a microwave safe bowl, making sure to stir every 30 seconds. Lay the chopped pretzels on top of the cooled bars and spread the melted chocolate on top. Let set before cutting or you'll have a ooey gooey mess on your hands!

You're in for one delicious treat.  Thanks again to Jocelyn at Inside BruCrew Life for inspiring my MaMa to make these yummy bar cookies!