Tag Archives: Whole Wheat Pastry Flour

Churro muffins… I miss Mexico

My husband and I just got back from Mexico! One of his favorite foods to eat during our adventure were the churros! I wanted to surprise him by making this treat after our long day of traveling yesterday. This is my take on the churro as a muffin (which traditionally churros are fried doughnut like sticks). I added some fiber with the whole wheat pastry flour and used a more heart healthy fat instead of butter or vegetable shortening in the dough batter. I also added a special touch with vanilla and I know traditional churros are not made with vanilla but I had to add it to kick the recipe up a notch!

Not to mention I couldn’t wait to use our Mexican vanilla!! Let me just say that I would make a trip to back to Mexico just to buy this type of vanilla for the flavor it brings to everything you add it to!

Ingredients:
1/2 tsp Mexican vanilla pure
1/2 tsp nutmeg ground
1/4 tsp cinnamon ground
1.5 cups of cake flour
1.5 cups of whole wheat pastry flour
1/2 cup raw sugar
1/2 cup sugar
1 TB baking powder
1 tsp kosher salt
2/3 cup canola oil
2 farm fresh eggs
1 cup skim milk

Topping

2 TB butter unsalted melted
Cinnamon & sugar blend
1/4 cup for for cinnamon sugar blend
1 1/2 tsp for cinnamon sugar blend

Directions:

Preheat oven to 325 degrees

Line 18 muffin tins with silicone liners and spray with cooking spray to prevent sticking set aside.

In a medium bowl mix together flours, baking powder, salt, nutmeg, and cinnamon. Set aside.

In a separate large bowl whisk together oil, sugars and vanilla.

Add dry ingredients into wet batter in three increments. Alternating dry with milk.

Whisk together well after each addition.

Everything should be incorporated without any dry residue remaining in the bowl. Before moving on.

Portion out equal amounts into each muffin cooking sprayed liner. If you use a size 60 scope the recipe will yield 18 muffins.

Bake muffins at 325 degrees for 26 to 28 minutes (or until toothpick comes out clean).

Let muffins cool in pan for 5 minutes.

In the meantime in a microwaveable shallow dish melt butter in microwave ( 30 to 45 seconds) until liquid.

In another small shallow bowl mix cinnamon and sugar together preferably in a similar bowl.

Once muffins have cooled slightly in the tins (as mentioned above for 5 minutes), dip muffin top in butter quickly and let excess butter drip off.

Then dip into cinnamon and sugar blend.

Enjoy!

Apple Butter & Pecan Wheat Muffins

I love trying to repurpose foods. Since I made so much apple butter in the fall, when I came across this recipe, I had to try it, of course I had to tweak a few things to add some extra fiber and decrease the saturated fat. These muffins are very moist and no one will miss the unwanted fat!

Ingredients:

1 cup whole wheat pastry flour
3/4 cup all purpose flour
1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/4 kosher salt
2 tsp baking powder
1/8 tsp allspice
1/8 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup apple butter
1/4 cup canola oil
1/4 cup egg substitute
3/4 cup skim milk

Topping
1/2 cup of chopped candied pecans

Directions preheat the oven to 450 degrees and line muffin tin with either silicone or paper liners and spray with cooking spray. Set a side.

Place first nine ingredients in a large bowl and whisk to incorporate

In a separate bowl place milk, egg substitute, canola oil, and apple butter, and whisk to incorporate.

Pour the liquid batter into the dry ingredients.

Fold the liquid ingredients into the dry.

Scoop batter using a 4 oz scoop into standard muffin tins.

Sprinkle the muffins with 2 tsp of the chopped pecans.

Place in oven and bake for 15 to 18 minutes until tooth pick comes out clean.

Remove from tins and let completely cool on wire rack.

Buttermilk Blueberry Malted Waffles

Waffles or Pancakes that was the debate here at our household this morning… Waffles won! Yum! My favorite!!

This recipe yields five 6″ fluffy and fabulous waffles

Ingredients
2 tablespoons of milled flaxseed
I have a cup of canola oil
2 tablespoons of honey
1/2 teaspoon of vanilla extract
1 1/2 cups of all-purpose flour
3/4 cup of whole wheat pastry flour
1/4 cup of malted powder
1/4 cup of egg substitute
3/4 cup of dry blueberries
1 1/2 cup of nonfat buttermilk
1/2 teaspoon of kosher salt
1 tablespoon baking powder

Directions
Preheat your waffle iron according to the directions on the box.

Place all wet ingredients in a small bowl.

Set aside. In a separate bowl add all the dry ingredients. Except for the dried blueberries.

Whisk the wet ingredients together.

Add dry ingredients to the wet.

Now whisk to incorporate.

Mix by hand until no lumps.

Fold in blueberries until evenly distributed.

Place about 3/4 heaping cup of batter onto the waffle.

Cook to the degree that you like your waffles.

Enjoy with syrup or powdered sugar.

Apple Whole Wheat Muffins

I am a true believer of an apple a day will keep the doctor away! I am an avid follower of that saying. Here is an easy way to add some apple into your diet if have a love of apples like I am.

Ingredients:
1 cup of shredded apple ( no need to peel) you need they extra fiber !!
1 1/2 cup whole wheat pastry flour
1/2 cup raw sugar
1/2 tsp ground high quality cinnamon
1/4 tsp ground nutmeg
1 3/4 tsp baking powder
1/2 tsp salt
1/3 cup canola oil
1/4 cup egg substitute or 4 egg whites
3/4 cup (6oz) vanilla fat free yogurt
Zest of one small orange
1/2 tsp Mexican Vanilla or high quality vanilla
Cooking spray

Topping
Cinnamon and sugar to taste
Cooking spray

This recipe yields 12 muffins

Directions:

1. Preheat oven to 350. Line 12 standard muffin tins

2. Take flour, sugar, baking powder, salt, spices and zest of orange place in a large bowl and whisk together.

3. In a small bowl mix together yogurt, egg substitute, vanilla, and oil.

4. Pour liquid batter into dry ingredients.

5. Fold the batter together try not to over mix.

6. Add shredded apple.

7. Fold apples into batter.

8. Potion out using 2 oz scoop into lined and cooking sprayed
muffin tins.

9. Bake for 22-23 minutes on 350 degrees.

10. Let muffins cool in tin for 3 to 5 minutes remove from tin spray with cooking spray and sprinkle with cinnamon and sugar.

Enjoy!

Perfectly Portioned Brownies

My sisters in law for Christmas bought me the pampered chef individual brownie pan which I love….love!! Of course I had to try brownies first but I have Apple Sreusel Crescent Bites in the oven now for breakfast.

This recipe yields 9 brownies (even though the pan is made to yield 12)

Ingredients:
1/2 cup canola oil or (1/2 cup oil and 1/2 cup no sugar added applesauce)
1 tsp Mexican Vanilla Extract
1 cup sugar ( or 1/2 cup Splenda for baking and half cup sugar)
2 eggs or <(1/2 cup egg substitute) or (4 egg whites)>
1/2 cup whole wheat pastry flour
1/3 cup Dutch processed cocoa (high quality brand you know my favorite )
1/4 tsp baking powder
1/4 tsp salt

Directions:

1. Preheat oven to 325 degrees. Cooking spray mini brownie pan.

2. Take a medium bowl and add oil ( and applesauce if using), vanilla, eggs, and sugar whisk until mixed well.

3. Add salt, baking powder, cocoa and flour and mix until combined.

4. Use scant 1/2 cup or 2 oz scoop to place batter into pan.

Add water in leftover empty vessels to prevent scorching.

Bake for 23 to 25 minutes (test using toothpick method).

Let rest in pan for 5 minutes and move brownies to wire rack for cooling.

Enjoy!

Pumpkin Long Johns with Cream Cheese Frosting

I have the Wilton Long John Pan and have been trying to think of a good recipe to make to use it. I tend to use the doughnut pan more often when baking a breakfast.

Yields 5 to 6 large long johns

Preheat oven to 350 degrees and spray with canola oil cooking spray your Long John Pan.

Ingredients:
2 Cups of Whole Wheat Pastry Flour
2/3 Cup Sugar
1 tsp pumpkin spice
1/2 tsp good quality Vietnamese cinnamon
1/4 tsp kosher salt
2 1/2 tsp of baking soda
1 cup pumpkin puréed
1 tsp if Mexican Vanilla Extract
1/2 Cup low fat buttermilk
4 TB Canola Oil
1/2 cup Egg Substitute or 4 Egg Whites

Cream Cheese Glaze:
3 oz Reduced Fat (neufchatel) softened
2 tsp butter
1/2 teaspoon Mexican vanilla
1/3 cup powdered sugar
2 TB Skim milk

Toppings:
Walnuts toasted 1/3 cup Chopped (optional)

Directions:
Place all dry ingredients in bowl and whisk together.

In a separate bowl place the wet ingredients.

Whisk together until incorporated.

Add dry ingredients into wet and whisk together well until there are no signs of flour visible.

Now place batter scant amount in 2/3 cup and add to the long john cooking sprayed pan.

Bake for 20 to 22 minutes or until tooth picked inserted into center comes out clean.

Place on wire rack to cool in pan for 5 minutes. Invert & remove from pan and allow to cool on wire rack.

Once cooled completely ice with cream cheese frosting.

For an added touch sprinkle with Walnuts.

Rhubarb Cardamon Whole Wheat Scones

Good Morning! What’s baking?

I just placed these scones in the oven.

Ingredients:

2 cups Rhubarb chopped
1 1/4 cup of whole wheat pastry flour
1 1/4 Cup of AP flour
1 teaspoon of baking powder
1teaspoon of Cardamon ground
1/2 teaspoon of salt
3/4 cup of heavy cream
One stick of butter cup chopped (1/2 cup) Unsalted
1 teaspoon of pure vanilla
1 TB of vanilla sugar & 2 TB of sugar
1/4 cup of sugar

Dusting:
1.5 TB of vanilla sugar
2.5 TB of sugar

1. Preheat oven to 425 degrees

2. In a small bowl take chopped rhubarb and coat well with 1 tb of vanilla sugar and 2 TB of sugar. Set a side.

3. In a separate bowl sift together both types of flour, salt, cardamon, 1/4 cup of sugar and baking powder.

4. Cut butter into the flour mixture.

You can use a pastry cutter for this but I prefer using my hands. Cut until butter is in pea sizes.

5. Add rhubarb and liquids.

6. Use a spatula to mix. And knead until dough form and everything is incorporated. Don’t over knead/mix.

Make sure no flour is left behind.

7. Separate dough evenly into a Pam Spray coved scone pan.

Looks like this

8. Now sprinkle with dusting sugar

9. Bake scones for 20 to 24 minutes on 425 or until golden brown.

Yields 16 to 20 scones depending on the size of your scone pan. As pictured the scones are 2.5 by 2.5 by 3 inches.

Special note: next time I make these I am going to try using fat free half and half to decrease the saturated fat content.

Strawberry-Rhubarb Whole Wheat Shortbread

Strawberry Rhubarb Shortbread

My grandpa gave me fresh rhubarb from his garden this past weekend. I couldn’t wait to use it. I love baking with rhubarb!! I have made rhubarb muffins, rhubarb cupcakes, rhubarb bars, rhubarb pancakes but never have I made shortbread using rhubarb. We had a very special birthday in the office today so I researched for a new rhubarb recipe to try and when I came across this recipe for Rhubarb Shortbread I had to give it a whirl. This recipe was adapted from a recipe on PBS’s website http://www.pbs.org/food/kitchen-vignettes/rhubarb-cardamom-shortbread-bars/. The original recipe called for a few different ingredients so I switched it up slightly since I didn’t have spelt flour , cane sugar, nor did I have red wine on hand.

Ingredients:

Dough:

1 Cup of Whole Wheat Pastry Flour

1 Cup AP Flour

A pinch of salt

1 Teaspoon of baking soda

2 Teaspoon of ground cardamom

2 sticks of butter (unsalted and brought to room temperature)

1 Cup of Sugar

2 Egg Yolks

Baking dish needed: 10 inch tart pan

Rhubarb Compote:

2 Cups of Rhubarb Chopped

1/2 cup Strawberries chopped

1/3 Cup of Sugar

1 Teaspoon of Water

1 Teaspoon of Pure Vanilla

Directions for the Dough:

Sift all the dry ingredients together in a large bowl.

2. In a separate bowl, cream the butter until fluffy.

3. Add the eggs yolks one at a time and sugar and mix well.

4. Add the dry ingredients ingredients and combine the two until a soft dough has formed.

5. Form the dough into two balls, make sure to form one larger than the other.

Wrap the dough in plastic cling wrap and place in freezer for 30 to 45 minutes. them for a minimum of 30 minutes.

6. For the Compote: Place a 2 quart sauce pan on low heat, add water, sugar, strawberries, rhubarb into the pan. Make sure to stir often. Add the sauce to come to a simmer and then reduce the heat to low continue to stir often.

7. Remove from heat after thickened and stir in the vanilla. Place the compote in a freezer safe bowl and sit on ice in the freezer for at least 30 to 45 minutes to cool completely.

8. Preheat oven to 350. Once compote is cooled get the larger piece of dough out of the freezer and start to grate with larger holes on a grater directly into a Pam Sprayed 10 inch tart pan.

9. Pat down the dough into the pan lightly.

10. Spread the rhubarb compote over the first layer of dough evenly. MAKE sure to leave a least a half inch from the perimeter to prevent leaking on the outside.

11. Now take out the second dough ball and grate over the top of the rhubarb compote.

12. Pat down the dough very lightly. You will still see some compote poking through but it is okay.

13. Bake at 350 for 35 to 45 until the entire top is evenly golden brown.

14. Allow the pan to cool completely before cutting into this delightful treat.

A Pinch of Luv

from scratch baking and cooking blog

Tag Archives: Whole Wheat Pastry Flour

Churro muffins… I miss Mexico

Apple Butter & Pecan Wheat Muffins

Buttermilk Blueberry Malted Waffles

Apple Whole Wheat Muffins

Perfectly Portioned Brownies

Pumpkin Long Johns with Cream Cheese Frosting

Rhubarb Cardamon Whole Wheat Scones

Strawberry-Rhubarb Whole Wheat Shortbread