Fresh Strawberry Doughnuts & Strawberry Puree Glaze (Whole Wheat)

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Fresh Strawberry Doughnuts 

Yields 12

Batter

1 Cup Whole Wheat Flour

¼ Cup to 1/3 Cup of Sugar (base on personal preference of sweetness)

2 Teaspoons of Baking Powder

¼ Teaspoon of Salt

¼ Teaspoon of Nutmeg

½ Cup + 2 Teaspoons of Skim Milk

4 Tablespoons of Butter (melted)

1 Egg

1 Teaspoon of Vanilla Extract

8 Strawberries (diced)

Strawberry Glaze

1 ¾ Cup of Powdered Sugar

4 Strawberries

1 Tablespoon of Skim Milk

¼ Teaspoon of Vanilla Extract

Directions

  1. Preheat oven to 350°.
  2. Mix flour, sugar, baking powder, salt, and nutmeg together. In a separate bowl, mix the egg, milk, vanilla extract, and butter. Make sure the melted butter has cooled enough that it will not cook the egg when added to the wet ingredients.
  3. Adding your wet ingredients, to your dry, whisk together to form your batter. Once thoroughly mixed, fold in the diced strawberries.
  4. Pour your batter into either a gallon Ziploc bag or an icing bag. Snipping a hole into one corner of the bag, use to pipe the batter into a greased doughnut pan.
  5. Bake the doughnuts for 12-13 minutes. I baked for exactly 12 and then allowed the doughnuts to rest in the pan for 5 minutes before popping them out.
  6. Glaze – to make your icing, begin by adding the strawberries, the milk and the vanilla extract into a food processor or blender to puree together. Once pureed, add this mixture to your powdered sugar and whisk until the glaze is formed.
  7. Immediately upon popping your doughnuts out of the pan, brush the glaze on each one. Allow the glaze to set for 3-5 minutes, and add another coat. I ended up having enough glaze to brush on three coats. The multiple layers of glaze created a beautiful pink color and cracked perfectly when I ripped into the first doughnut.

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Lemon Glazed Blueberry Scones (Whole Wheat)

I’m pretty much on a mission to bake scones in every conceivable flavor and variation. The reason I am so scone obsessed is because they are legitimately the easiest things in the world to bake! Between preparation (about 5-10 mins) and bake time (roughly 15 mins), you have a delectable treat in under a half hour! When you can whip these up so fast, who needs the prepackaged junk? Many of the recipes I’ve developed so far are a bit on the heavy side (cue the cookie dough scones), so I figured I’d toss together something a little lighter! These lemon blueberry scones were a big hit with my family. The added lemon zest in the dough really brightened up the taste. Hope you enjoy! 🙂 unnamed

Lemon Glazed Blueberry Scones

Yields 8-12

Dough

2 ½ Cups of White Whole Wheat Flour

1/3 Cup of White Sugar

4 Teaspoons of Baking Powder

½ Teaspoon of Salt

¾ Cup + 1 Tablespoon of Skim Milk

8 Tablespoons of Butter (cold and chopped)

½ Teaspoon of Vanilla Extract

Zest of 1 Lemon

1 Cup of Fresh Blueberries (Frozen OK but will turn your scones Purple)

Lemon Glaze

1 Cup of Powdered Sugar

1 Tablespoon of Skim Milk

Juice of ½ Lemon

¼ Teaspoon of Vanilla Extract

Directions

  1. Preheat oven to 425°.
  2. Begin by chopping the cold butter into small chunks. Place back into the refrigerator until ready to use.
  3. Mix flour, sugar, baking powder, and salt in a bowl.
  4. Add the butter chunks to the flour mixture. Evenly coat the chunks in the dry ingredients. Pinch the butter between your fingers to flatten them into discs. Do not over mix the butter! Butter chunks are a good thing in scones!
  5. Zest the lemon into your flour mixture and give a quick mix to toss it together.
  6. I added the blueberries to the dry mixture before adding my moisture. Really, you can do either or – I just figured this would minimize me bursting the blueberries and having the color bleed into the dough.
  7. Mix your vanilla extract with your milk. Creating a little well in the middle of your flour and butter mixture, pour your wet ingredients in. This dough will not be sticky, so you can use your hands to form into a nice ball. Do not over mix your dough!
  8. Turn your dough onto a piece of parchment paper. Press out into a flat disc. I generally cut down the middle and am able to cut four decent sized scones out of each halve, giving me 8 large scones.
  9. Place your scones evenly apart on a baking sheet lined with parchment paper and bake for 14-16 minutes. I baked for 15 – they just barely browned and were super tender in the middle.
  10. While your scones are baking, prepare your lemon glaze.
  11. Upon taking your scones out of the oven, immediately brush on your glaze! Enjoy! 🙂

Whole Wheat “Irish” Soda Bread

Now that I’m officially back from my vacation to Ireland, I figure it’s about that time to start posting recipes again! Prior to getting to Ireland, I knew EXACTLY just what recipe I’d plan for my return – Irish Soda Bread. Unfortunately, much like corned beef and cabbage, Irish Soda Bread, is most definitely an Americanized spin on Irish food; hence my quotations in the title. I will say, I encountered a heck of a lot of Raisin Scones and Guinness and Beef Stew, so naturally I was not let down by food options!

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Regardless, I love my Americanized classics! Thus, I present you with a soda bread that is whole wheat and has a subtle sweetness courtesy of the addition of raisins. If you’ve thought some of my doughs in the past were sticky, you’re in for quite a ride with this one! I do promise, though, that the added moisture will pay off, given the whole wheat flour soaks much of the wetness during the baking process.

This bread slices like a dream and was surprisingly durable! Alec and I were actually able to make mind-blowing French Toast with the slices! I’ll include a photo after the recipe! I have to give him credit! He was definitely my little helper in chopping the butter and coating the sticky dough in flour to make it workable! I’m very proud 🙂 !

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Whole Wheat Irish Soda Bread

Dough

4 Cups of Whole Wheat Flour + extra for kneading

5 Tablespoons of Sugar

1 ½ Teaspoons of Salt

1 ¼ Teaspoons of Baking Soda

2 Cups of Buttermilk (I used 2 Cups of 1% Milk + 2 T. of Vinegar)

4 Tablespoons of Cold Butter (Chopped into Chunks)

1 Egg

Directions

  1. Preheat your oven to 375°.
  2. Begin by chopping your butter into small chunks. Place your chopped butter back into the refrigerator to chill.
  3. If preparing your own buttermilk, combine two tablespoons of vinegar with two cups of milk and let sit for 10 minutes so that it may curdle.
  4. Mix your flour, sugar, salt, and baking soda. Once mixed, take your butter out of the refrigerator. Coat the butter evenly in the flour. Pinch the chunks between your fingers to flatten them into fine discs. Do not overwork your butter so that it begins to melt.
  5. Thoroughly whisk your egg and then combine with your buttermilk.
  6. Create a well in the middle of your flour mixture and then pour in your wet ingredients. Incorporate your wet ingredients with your dry, bringing your dough together.
  7. Do not worry about kneading for now. Place your dough into the refrigerator to chill for about 10-15 minutes.
  8. Take your dough out of the refrigerator. WARNING – your dough is going to be very sticky, especially if preparing this recipe in warmer, more humid climates. Have the extra flour on hand now.
  9. Using a spatula or spoon, scrape your dough to one side of the bowl. Coat the other side with flour. Repeat on the other side, coating also with flour. Now, coat the top of your dough with flour and rub it along the top and sides until you are able to pick of the dough.
  10. Transfer your dough to a baking sheet that is lined with parchment paper. Coat the parchment paper with non-stick spray as well.
  11. The dough is wet and will inevitably flatten out. Push in the side and pinch them towards the top. Quickly transfer the pan into the oven when you’ve achieved the desired shape.
  12. Allow to cook for 55-60 minutes. The bread should sound hollow when you tap on top and a knife or instrument should come out clean.
  13. Allow for at least 30 minutes to cool before slicing your bread. You want the inside to set if you want to be able to cut clean slices!
  14. Enjoy 🙂

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Cranberry Almond Biscotti dipped in White Chocolate (Whole Wheat)

I’m a hot beverage fiend. Tea, coffee, even just plain hot water…I’ll take it. So, naturally, I’m a big fan of any treats that pair well with these beverages! Cue the Biscotti.

I used to make biscotti quite a bit before I switched to whole wheat baking. I was so obsessed with mastering scones and biscuits, that I unfortunately forgot about my favorite tea time partner. I have a fairly simple recipe here for Cranberry Almond Biscotti dipped in ever-glorious White Chocolate. Brew yourself a hot cup and give these lovely italian confections a try 🙂

Just as an FYI, these make an awesome Holiday gift, lending to their festive colors!

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White Chocolate Dipped Cranberry Almond Biscotti

Yield 20-24

Dough

1 ¾ Cups of Whole Wheat Flour

2/3 Cup of Sugar

1 ½ Teaspoons of Baking Powder

½ Teaspoon of Salt

1/3 Cup of Roughly Chopped Almonds

¼ Cup of White Chocolate Chips

½ Cup of Craisins

* I used an additional ¼ Cup and finely chopped for a garnish (Optional)

2 Eggs

1 Tablespoon of Vanilla Extract

¼ Cup + 2 Tablespoons of Olive Oil (or oil of choice, I like the crispness from the olive oil)

Turbinado Sugar for Garnish (Optional)

White Chocolate Dip

1 ½ Cups of White Chocolate Chips or Candy Melts

* If using chips, add 1 Tablespoon of oil and microwave at 50% power in 30-second intervals, stirring after each round. If using Candy Melts, follow the directions on the package

* Dip half of your biscotti in the white chocolate. Garnish with chopped craisins and a sprinkle turbinado sugar.

Directions

  1. Preheat oven to 300°.
  2. Mix your flour, baking powder, and salt in oil bowl.
  3. In another bowl, mix your oil, sugar, vanilla extract, and eggs. After thoroughly mixed, fold in your craisins, almonds, and white chocolate chips. Slowly add your flour mixture, mixing as you pour. I generally start with a fork and finish off mixing with my hands.
  4. Chill your dough in the refrigerator for roughly ten minutes.
  5. Line two baking sheets with parchment paper then spray with non-stick spray. Take half of your dough and place on one baking sheet. Place the second half on the other.
  6. Form each dough ball into a long, rounded log. They will bake outwards, so the log shape will help to give the biscotti their trademark shape.
  7. Bake the dough for approximately 34-36 minutes, or until the bottom edge is lightly golden.
  8. Take your baking sheets out of the oven and leave to cool, roughly 10-15 minutes. Reduce your oven to 275° while your biscotti cool.
  9. You will now cut your biscotti horizontally, to give you long slices. I used a long bread knife. Start on one end and lean into the knife. Try not to saw through to avoid cracking the cookie.
  10. Lay your sliced biscotti several inches apart and bake for another 10-12 minutes.
  11. You can either enjoy your biscotti once they cooled, or you can sexify them a little bit! I dipped half in white chocolate, then garnished with chopped craisins and raw turbinado sugar. Enjoy :).

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Glazed Apple Spice Scones (Whole Wheat)

To continue my theme of Fall in the Summer, I decided to make delightful Apple Spice Scones with a Cinnamon Glaze! I swear, these smelled exactly like Apple Pie when baking, but with a hell of a lot less effort! Scones are so low maintenance to throw together, it’s one of those baked goods you can’t help but love! Add in the intoxicating scent of spices and the Fall, and you have yourself a winning combination!

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Glazed Apple Spice Scones

Yields 8

Dough

2 1/3 Cups of White Whole Wheat Flour

1/3 Cup of White Sugar

3 Teaspoons of Baking Powder

2 ½ Teaspoons of Cinnamon

¼ Teaspoon of Nutmeg

½ Teaspoon of Salt

1 Red Delicious Apple

¾ Cup + 1 Tablespoon of Skim Milk

8 Tablespoons of Butter (cold and chopped)

1 Teaspoon of Vanilla Extract

Cinnamon Glaze

1 Cup of Powdered Sugar

3 Tablespoons of Skim Milk

½ Teaspoon of Cinnamon

¼ Teaspoon of Vanilla Extract

Pinch of Salt

Directions

  1. Preheat oven to 425°.
  2. Begin by chopping the cold butter into small chunks. Now, core and chop your apple into fine chunks. I love the added color and health benefits of the skin, but you can certainly peel if you prefer! Place both back into the refrigerator until ready to use.
  3. Mix flour, sugar, baking powder, salt, cinnamon and nutmeg in a bowl.
  4. Add the butter chunks to the flour mixture. Evenly coat the chunks in the dry ingredients. Pinch the butter between your fingers to flatten them into discs. Do not over mix the butter! Butter chunks are a good thing in scones!
  5. Add in your apple chunks, just tossing around to coat in the flour.
  6. Mix your vanilla extract with your milk. Creating a little well in the middle of your flour and butter mixture, pour your wet ingredients in. Simply mix with a fork to initially incorporate the dough. This dough will not be sticky, so you can switch to your hands to mush it all together into a nice ball. Do not over mix your dough!
  7. Turn your dough onto a piece of parchment paper. Press out into a flat disc. I generally cut down the middle and am able to cut four decent sized scones out of each halve, giving me 8 large scones.
  8. Place your scones evenly apart on an un-greased baking sheet and bake for 14-16 minutes. I baked for 14 – they just barely browned and were super tender in the middle.
  9. While your scones are baking, prepare your simple glaze.
  10. Upon taking your scones out of the oven, immediately brush on your glaze! Enjoy! 🙂

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Chocolate Chip “Cookie Dough” Scones (Whole Wheat)

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Dough

2 ½ Cups of White Whole Wheat Flour

1/3 Cup of White Sugar

4 Teaspoons of Baking Powder

½ Teaspoon of Salt

½ – ¾ Cup of Chocolate Chips

¾ Cup + 1 Tablespoon of Skim Milk

8 Tablespoons of Butter (cold and chopped)

1 Teaspoon of Vanilla Extract

Vanilla Frosting

1 Cup of Powdered Sugar

2 Tablespoons of Skim Milk

1 Tablespoon of Butter (melted)

½ Teaspoon of Vanilla Extract

Directions

  1. Preheat oven to 425°.
  2. Begin by chopping the cold butter into small chunks. Place back into the refrigerator until ready to use.
  3. Mix flour, sugar, baking powder, and salt in a bowl.
  4. Add the butter chunks to the flour mixture. Evenly coat the chunks in the dry ingredients. Pinch the butter between your fingers to flatten them into discs. Do not over mix the butter! Butter chunks are a good thing in scones!
  5. Mix your vanilla extract with your milk. Creating a little well in the middle of your flour and butter mixture, pour your wet ingredients in. Simply mix with a fork to initially incorporate the dough. Then, add your chocolate chips. This dough will not be sticky, so you can switch to your hands to mush it all together into a nice ball. Do not over mix your dough!
  6. Place your dough in the refrigerator to chill. You can now prepare your frosting! Begin by melting the butter. Add the powdered sugar, followed by the milk and the vanilla. Mix with a fork to achieve the desired consistency. I like the thicker frosting, but if you want more of a glaze, simply add more milk a tablespoon at a time!
  7. You can leave your frosting to sit if you plan on brushing it on the top of your scones once they are out of the oven. Or, you can drizzle it on! Simply pour into the bottom corner of a gallon Ziploc bag. Snip a small hole in the corner when you are ready to drizzle. Homemade piping bag!
  8. Taking your dough out of the refrigerator, turn onto a piece of parchment paper. Press out into a flat disc. I generally cut down the middle and am able to cut four decent sized scones out of each halve, giving me 8 large scones.
  9. Place your scones on an ungreased baking sheet and bake for 13-15 minutes. I baked for 13 minutes leaving them slightly undercooked in the middle and extremely reminiscent of cookie dough! (shown in photo below)
  10. Either brush or drizzle on your frosting/glaze, then you’re ready to enjoy! 🙂

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Glazed Donuts a la Krispy Kreme (Whole Wheat)

Donuts or Doughnuts?…that is the question. Well, I know the answer, I just don’t necessarily use it. Yes, it is in fact doughnuts, but I find that to be a pain in the butt to type out. I stick with nice and simple DONUTS. On the topic of donuts, I have made the most killer at home version of a Krispy Kreme using…you guessed it…Whole Wheat Flour.

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For these bad boys, I utilized White Whole Wheat Flour. It has the same nutritional composition as regular, old whole wheat but is milder in taste and finer ground. I’m generally pro- Stevia in my recipes, but god damn. Krispy Kremes without true sugar is like pizza without cheese – why even bother? Yet, I still found out how to make these light and fluffy with wheat and skim milk. I am pretty darn proud of myself. You need to give this guilty pleasure a go and you’ll be gloating too. I never realized how simple these would be to cook! When you pan fry them, they’re golden and ready in four minutes flat!

The glaze is my favorite part of these. My brother Chris actually said, “I wish I could drink this like a milkshake.” If you’re ready to join me on this delectably sinful journey, read on for my recipe!

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I am an absolute ding dong and realized AFTER I assembled my dough and set it to rise that I did not have a donut cutter. I improvised! I used the lid of a mason jar and a little mini corer and was still able to achieve familiar, albeit small, donut shapes.

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When you rip these apart, you won’t believe that you achieved such delicate air bubbles in a whole wheat donut! My sticky dough method of baking is definitely a pain, but I promise it is always worth it!

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