Posts Tagged ‘whole wheat’
The idea for these bagels spawned from reading a post on A Beautiful Mess, where Emma mentioned that her favorite bagel was from Panera – a peanut butter and banana bagel in fact! I never had the chance to try this gem, as it has been discontinued, but decided to take on this challenge of recreating what I imagine they would have been like. The execution of making these bagels however, poses the problem of adding two wet ingredients to dough, which would just result is needing more flour. But I have made bagels using pumpkin puree in the past and therefore substituted with mashed banana and used PB2′s powdered peanut butter instead.
I had hoped for a very obvious flavor, but the result was more subtle and I may need to try folding in real peanut butter for a swirl or try peanut butter chips. Or maybe my desire for a super peanut buttery-banana-y bagel is unrealistic, and this is as close as it gets. Don’t get me wrong, these were wonderful bagels! I wouldn’t be sharing them on my blog if they were not, just not a “wow that’s an explosion of peanut butter-banana flavor”. That response might be reserved for moister items such as muffins and blondies. To compensate, these were particularly good with a smear of Dark Chocolate Dreams peanut butter. Peanut butter on top of peanut butter – that’s just how I roll!
Actually, I recently discovered that cake batter flavor exists, and upon searching their website while writing this post found both banana and peanut butter flavorings. I feel like it would be a cop out to use them instead of real banana and peanut butter, but maybe a couple drops would get this bagel flavor up to the next level. What are your thoughts?
Two years ago: Baked Blueberry Almond Pancakes
PEANUT BUTTER BANANA BAGELS
Makes 8 bagels
2-3/4 cups all-purpose flour
1 cup white whole wheat flour
1/4 cup PB2 powdered peanut butter
1 tsp salt
1/8 tsp ground cinnamon
1 cup warm water
2-1/4 tsp active dry yeast
2 Tbsp sugar, divided
1 large very ripe banana, mashed
- In a small bowl, combine the two flours. In a large bowl, whisk together 2-1/2 cups of the flour, powdered peanut butter, salt, and cinnamon. Set aside. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer, combine water, yeast and 1 and 1/2 tablespoons of sugar. Whisk together slightly and allow to sit for 3-5 minutes or until slightly foamy.
- Add the mashed banana and mix using a dough hook, then begin to slowly add the flour mixture. Mix for 5 minutes or until smooth, alternating between slow and medium speeds as you add flour. You want to mix it until the dough is no longer sticky. After 5 minutes, if the dough is sticky, incorporate the remaining flour, a little at a time.
- Form the dough into a ball and place in a lightly greased large bowl. Cover and allow the dough to double in size, around 1 hour.
- Remove the dough and punch it down. Divide into equal pieces. A digital scale is very helpful, but if you don’t have one just eye out 8 even pieces of dough. Press your finger through the middle of the ball, and form into a bagel shape. They will rise some more, so if you want a hole, make it bigger than the size of a quarter. Repeat with the the rest of the dough. Place on prepared baking sheet and let rest until risen but not doubled, 20 to 30 minutes.
- Preheat the oven to 400 degrees and bring 12 cups of water to a boil with the remaining 1/2 tablespoon of sugar.
- In batches, boil the bagels for around 20 to 30 seconds per side. Remove from water and place back on prepared baking pan. Bake for 20 to 25 minutes or until golden. Allow to cool before serving.
It seems that with every season change, I find myself very disappointed in my wardrobe. This statement probably comes off as insanity to those of you who have seen the expanse of my closet, but despite all the options I find myself bored. A lot of it I have owned for many years and although I still like them, they don’t seem exciting anymore. Since my graduate student stipend cannot support a full wardrobe renewal, I end up buying a couple new items to spruce things up a bit. With the weather warming up, it is likely that I will be doing just that come the weekend.
Another side effect of the changing of the seasons is a desire to eat grilled foods. I don’t actually own an outdoor grill, but I pretend nonetheless and use the George Foreman or a grill pan. And what’s a burger without a bun? In fact, homemade burger buns have been on my list of things to make for a long time. I’ve made pretzel buns several times, but somehow skipped right over the basics (maybe that’s why my closet bores me, because it’s overflowing with basics). So when I decided to make burgers for dinner, I made sure to set aside some time to make traditional buns first!
These basic (but not boring) buns were absolutely perfect with their smooth tops and fluffy insides which are just begging to be toasted. I only needed 4 buns for the burgers so I froze the remaining 4 to be used later with another burger. Freezers are awesome.
One year ago: Pineapple Pancakes with Honey Greek Yogurt Topping
WHOLE WHEAT HAMBURGER BUNS
Makes 8 buns
1/4 cup sugar
1/2 tsp salt
2 1/2 tsp dry active yeast
1 cup 2% milk
4 Tbsp unsalted butter, softened
1-1/2 cups unbleached all-purpose flour
2 cups whole wheat flour
1 egg + 1 Tbsp water, for egg wash
Sesame and poppy seeds (optional topping)
- Set a side a large bowl that has been sprayed with cooking spray.
- In the bowl of your stand mixer or a medium bowl, combine the sugar, salt and yeast.
- In a smaller bowl, microwave the milk for 15 second increments until it is about 100 degrees or feels like bath water.
- Slowly whisk in the milk to the sugar, salt and yeast and stir until the yeast and sugar are basically dissolved (a couple of seconds). Add the egg, butter and 1 cup of the flour and stir until there are no clumps.
- Slowly add in the remaining 2 1/2 cups of flour until the dough is covered enough to start kneading with the dough hook (or flour covered hands). Knead for about 3 minutes.
- Transfer the dough ball into the bowl that you set aside earlier. Cover with plastic wrap and let it rise in a warm place for 1 1/2 hours until it has doubled in size.
- Punch the dough down, reshape into a ball, recover, and let it rise again for another 1 hour, until it has doubled in size again
- Preheat the oven to 425°F.
- Shape the dough into balls and let them rise while the oven is preheating.
- In a small bowl, beat the egg and tablespoon of water. Brush the egg wash on the tops of the buns. Sprinkle with the seeds, if using.
- Bake for about 10-12 minutes until the tops are golden brown.
- Store in an airtight container for up to 5 days at room temperature or freeze them!
Source: Barely adapted from Chocolate & Carrots
It’s no secret that I am not a fan of summer weather in Memphis. You know, the season that starts in May and ends in October? Don’t be jealous unless you like 90+ temps, excessive humidity, and sweating at 7 am walking to your car. But for a few short weeks every year we get a small dose of spring. Granted it’s already hitting the high 80s some days so it’s not exactly spring weather, but this is the closest thing to spring I get before the inferno begins. During this time I drive everywhere with my car windows down while blasting music and singing at the top of my lungs (right now it’s Paramore’s new album). I freaking love spring and look forward to moving to a place where it lasts more than 2 weeks.
With the coming of heat waves and high electricity bills keeping it out of my 3rd floor apartment, recipes that require short cook times become more and more appealing. This recipes happens to be the fastest way to cook pizza ever. The prep time for making the dough and toppings is not short, but the actual cooking of the pizza is a whopping 2.5 minutes. Since you’ll end up with an extra ball of dough, throw easier toppings onto it and you will have a second pizza in under 5 minutes!
One year ago: Gnocchi with Roasted Red Pepper Cream Sauce
Two years ago: Nutella Mousse
CAST IRON SKILLET BRUSSELS SPROUTS BACON PIZZA
CRUST (NOTE: this recipe makes TWO doughs for a 12-inch skillet pizza)
1-1/8 cups warm water
1 pkg. (2-1/4 tsp) active dry yeast
1 Tbsp honey
1 Tbsp olive oil
1-1/2 cups all-purpose flour
1-1/2 cups white whole wheat flour
1 tsp salt
PIZZA (NOTE: these ingredients are for ONE pizza)
6 slices thick-cut bacon, chopped
1 shallot, sliced
2 garlic cloves, minced
1/2 lb. brussels sprouts, stems removed and thinly sliced
1/4 tsp pepper
1/8 tsp salt
4 oz. provolone cheese, freshly grated
4 oz. fontina cheese, freshly grated
2 Tbsp finely grated Parmesan cheese
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Drizzle the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Divide the dough evenly in half. Place one dough on a well-floured pizza peel and roll out to about the size of your skillet.
- Heat a different large skillet than the one you are going to cook your pizza in over medium heat and fry bacon until crispy. Remove bacon with a slotted spoon and place on a paper towel to drain. Remove all but 2 tablespoons of bacon grease from the skillet. Reduce heat to medium-low and add shallot. Cook for 5 minutes until soft, then add garlic, sliced brussels, salt and pepper, stirring well to coat. Cook for 6-8 minutes, tossing occasionally. Remove from heat and set aside.
- Place an oven rack directly under your broiler and preheat your broiler to the highest setting. Additionally, place your cast iron skillet on the stovetop burner, turning the heat on high. Heat the skillet for 10 minutes.
- While the skillet is heating, place the toppings on the dough. Add about half of the fontina and provolone cheeses, then cover with the brussels sprouts mixture and the bacon. Top with the remaining fontina, provolone and parmesan.
- Carefully slide the pizza into the skillet, dough side down. After about 30 seconds, turn off the burner, and place right under the broiler. Broil for 1 minute, rotate 180 degrees, broiling for only 1 more minute. Remove immediately and place on the stovetop. Let cool slightly for about 5 minutes, then use a large spatula to remove the pizza. Slice and serve.
Source: How Sweet It Is
In the past I’ve salvaged pancakes that stick to the skillet by cooking the remaining batter in either a doughnut or muffin-top pan. But my dad and step mom gave me a griddle for Christmas so I haven’t had to get creative with my pancakes in awhile. However, I now find myself purposely baking my pancakes sometimes when I don’t want to stand over the griddle watching and flipping until all the batter is gone. When they are baked you just pop them in the oven and walk away until the timer goes off, which is exactly what I did for these peanut butter cup banana pancakes. Of course you can cook these on a griddle as well, but I was feeling lazy.
Side note: For those of you wondering about my health, I am nearly 100% recovered! Still keeping the tissues around but hopefully will be able to detach myself from them in the next couple of days.
One year ago: Cake Batter Puppy Chow
Two years ago: Homemade Olive Garden Salad and Dressing
BAKED PEANUT BUTTER CUP BANANA PANCAKES
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1-1/4 tsp baking powder
1 tsp brown sugar
1/4 tsp salt
1 medium very ripe banana, mashed
1/4 cup creamy peanut butter
1-1/2 cups milk
1/4 tsp vanilla extract
1/2 cup chopped peanut butter cups (I used minis)
- Preheat oven to 400 degrees. Coat holes in a muffin-top pan with non-stick cooking spray, set aside.
- Use a hand mixer to whisk together the banana and peanut butter.
- Mix in the baking powder, brown sugar, salt, and vanilla.
- Mix in the flour and the milk. Fold in the peanut butter cups with a spatula.
- Spoon 1/4 cup of batter into the pre-greased muffin top pan holes. Bake for 15-20 minutes or until the tops begin to turn golden brown and middles are set. Allow to cool slightly before removing carefully from pan. Repeat with remaining batter.
- Serve with syrup of favorite pancake toppings.
Source: Adapted from Something Swanky.
I feel like my baking rate has gone down significantly, which is likely due to trying not have as many sweets lying about to tempt me. But when I saw these skinny cupcakes on Sally’s Baking Addiction, I knew they were destined to be made in my oven. After all, I never miss an opportunity for some peanut butter and chocolate lovin’. However, even thought they are titled as “cupcakes” I actually ate them more often in the morning than as a dessert. So they can either be a treatful breakfast, or a healthier dessert.
Two years ago: Irish Car Bomb Brownies
SKINNY CHOCOLATE PEANUT BUTTER SWIRL CUPCAKES
Makes 12 cupcakes
2 large very ripe bananas, mashed (about 1 cup)
1/2 cup sugar
2 egg whites
3/4 cup Greek yogurt (I used 0% vanilla Chobani)
2 tsp vanilla extract
1/2 cup white whole-wheat flour
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 cup dark chocolate chips
1/4 cup creamy peanut butter, melted
1/3 cup peanut butter chips
- Preheat the oven to 375 degrees. Line a muffin tin with baking cups. Set aside.
- In a large bowl stir together the banana, sugar, egg whites, Greek yogurt, and vanilla extract.
- In a medium bowl, sift together the flours, cocoa powder, salt, baking soda and baking powder. Slowly stir into the wet ingredients, being careful not to overmix. Fold in chocolate chips.
- Divide the batter between the 12 muffin cups. Take 1 teaspoon of melted peanut butter and spoon it on top of the batter. Swirl it around with a knife or a toothpick. Sprinkle with peanut butter chips. Repeat with remaining cupcakes.
- Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely. Muffins stay fresh in an airtight container at room temperature for up to 5 days.
Source: Sally’s Baking Addiction
When it comes to brown bananas (unlike the yellow ones in the background of the image below), muffins are the most frequent utilization. So I decided to pump up the health factor of my all-time favorite muffins, Banana Peanut Butter Cup Muffins. I used a butter substitute, reduced the sugar and used brown + natural sweetener instead of all white sugar, traded the egg for flax, used ground oats in place of some of the flour, dark chocolate instead of the mini peanut butter cups, and finished it off with a crumbly oat topping instead of coarse sugar. I kind of miss the peanut butter, but I can solve that be spreading some on while I eat it O:-).
HEALTHIER DARK CHOCOLATE CHUNK BANANA MUFFINS
Makes 12 muffins
3 very ripe bananas, mashed
4 Tbsp Melt buttery spread, melted (or favorite butter substitute)
1/4 cup granulated Swerve sweetener (or favorite sugar substitute)
1/3 cup brown sugar
1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
1/4 tsp salt
1 tsp baking soda
1 cup white whole wheat flour
1/2 cup ground oats
1/2 cup chopped dark chocolate
2 Tbsp oats
1 Tbsp brown sugar
- Preheat oven to 350. Lightly grease a 12-cup muffin tin and set aside.
- In a large bowl, combine mashed bananas with melted butter and sugars. Mix well. Add the flax egg and mix well.
- Sprinkle in salt, baking soda and flour. Then, gently fold in dark chocolate. Be careful not to overmix!
- In a small bowl combine the oats and brown sugar for the topping.
- Divide amongst greased muffin tins and sprinkle tops with oat topping. Bake for 25-30 minutes until golden.
Source: Adapted from Eat, Live, Run.
In addition to my Meyer lemon craze I have had a serious appetite for breakfast foods. I’ve had breakfast for breakfast AND dinner some days as a result and I am perfectly okay with the situation. Of course this meant the combination my two current obsessions in today’s post, with an added bonus of Greek yogurt. I even topped it with Meyer lemon curd! Oh yea, curd is now for breakfast.
One year ago: Green Monster Spinach Smoothie
MEYER LEMON GREEK YOGURT PANCAKES
Makes 12 pancakes
4 egg whites
4 egg yolks
12 oz. (1-1/3 cup) plain Greek yogurt (I used Chobani 0%)
1-1/2 Tbsp sugar
1-1/2 Tbsp Meyer lemon zest, freshly grated
6 oz. (1-1/4 cup) whole wheat pastry flour
- In a mixer, on medium high speed, whip the egg whites until stiff peaks form. Remove egg whites to a separate bowl.
- In the now empty stand mixer bowl, whisk together the egg yolks, Greek yogurt, sugar, and lemon zest. Mix in the flour and whisk to combine.
- Whisk in about 1/4th of the egg whites into the yolk/yogurt mixture. Fold in the remaining egg whites. Batter will be thick; continue to find in egg whites until batter is consistent throughout.
- Heat a skillet over medium heat, spray with cooking spray, and cook pancakes (Note: you will need to use the back of a spoon to spread batter — it will be too thick to spread itself). Or, cook pancakes on an electric griddle. Serve topped with Meyer lemon curd and blueberries, or toppings of choice.
Source: Adapted slightly from Prevention RD.
After having highs in the 70s over the weekend, the weather here in Memphis has drastically changed. Two days in a row we have had wintry mix with highs of 32. The warmth we recently had means everything hitting the ground melts and then later turns into ice. Since I grew up in upstate NY none of the wintry weather here phases me, however I do have to drive more cautiously due to the drivers around me and the inefficient systems set up to handle this sort of weather (since it’s not a common occurrence). The university closed at noon yesterday and even though I make jokes about it, I am really pulling for it to be closed at least until 1 pm today so I can get out of doing a journal club presentation. Although I have to go in to do lab work regardless. Priorities.
In other news, I think my slow cooker is incapable of actually cooking things slowly when it is not filled to maximum capacity. When I make corned beef and cabbage, for example, it is nearly overflowing and cooks perfectly on low for extended hours. But whenever I cook a small amount of chicken, fully covered in liquid but only filling the bowl 1//3 of the way, it cooks in about 2.5 hours on low instead of 5-7. I’m starting to think I need to invest in a smaller crock pot for such recipes because the whole point of the crock pot is to SLOW cook.
Nonetheless, the chicken for these tacos came out wonderful since I made them over the weekend and was able to check on the doneness. Unfortunately, it was done much too soon for dinner but just turned it to the warm function. I added more taco seasoning than the original recipe called because my sister-in-law made them and told me she would’ve preferred more seasoning – a wise move.
One year ago: Carrot Cake Oatmeal
SLOW COOKER CHICKEN TACOS
1-1/2 lb boneless skinless chicken (breasts or thighs, whichever you prefer)
10 oz. can enchilada sauce
3 Tbsp taco seasoning
A few dashes of tabasco sauce
1/8 tsp ground black pepper
2 oz. cream cheese
1 cup shredded sharp cheddar cheese
Whole wheat soft taco shells
Green pepper, diced
Red onion, diced
Guacamole (or avocado)
Sour cream (I used Greek yogurt)
- Toss chicken in slow cooker with enchilada sauce, taco seasoning, tabasco sauce, and pepper. Cook on low for 5-7 hours (cooking times may vary), until chicken is easily shredded with two forks. After shredding, stir in cream cheese and cheddar until melted.
- Serve with soft shell tacos and desired toppings.
Source: Adapted slightly from Pass the Sushi.
Tonight marks the end college football until fall. The BCS National Championship Game is my version of the Superbowl, since I don’t have a pro team that I am completely faithful to (I tend to lean towards the Buffalo Bills and the Dallas Cowboys). Although both are great reasons to bust out a lot of great food, which I definitely am faithful to.
Unfortunately, my Ohio State Buckeyes were ineligible for any BCS bowl game this year. If this were not the case, the 12-0 season would’ve lined up Ohio State to battle for the title against Notre Dame instead of Alabama. Boo hiss. Hopefully they will continue to play well next season when the ban is lifted. Until then… down with the SEC tyranny!
For those of you looking for a less glutinous choice while watching football tonight, try these quesadillas. The whole wheat tortillas are packed with chicken, artichokes, sun-dried tomatoes, avocado and mozzarella cheese. Then dip to your hearts content into the honey-balsamic sauce and be prepared to not want to share.
Two years ago: Red Velvet Shortbread Cookies
CALIFORNIA QUESADILLAS WITH HONEY-BALSAMIC DIPPING SAUCE
Serves 2 (as a meal)
4 whole wheat tortillas
1 cup shredded mozzarella cheese
1 cup cooked, shredded chicken breast
1/2 cup chopped artichoke hearts (I omitted because I didn’t have any on hand)
1/4 cup julienned sun dried tomatoes packed in olive oil, drained
1/2 avocado, sliced
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 Tbsp honey
1 clove garlic, minced
Salt & pepper
- Prepare the honey-balsamic dipping sauce by combining balsamic vinegar, oil, honey, garlic, salt, and pepper in a jar with a tight fitting lid, or bowl. Shake or whisk until combined. Set aside.
- Place two tortillas on a flat surface and spread 1/4 cup shredded cheese on each one. Split cooked chicken, artichoke hearts, sun dried tomatoes, avocado, and remaining cheese between both tortillas, then top with remaining tortillas. Heat a large skillet over medium heat then spray with non-stick spray. Slide one quesadilla into the skillet then cook until golden brown, about 2-3 minutes. Flip then cook until the other side is golden brown. Slide onto a plate and repeat with remaining quesadilla. Cut into slices and serve with dipping sauce.
Source: Adapted from Iowa Girl Eats.
Cooking for one is a challenge. Normally I don’t mind leftovers because they are great for lunches, but I find myself overrun with leftovers these days. Both in meals and desserts. I am convinced at times my fridge looks like I am feeding a family of 4. I have been freezing as much as I can but at the rate I’ve been going, soon my ice maker will be filled with non-ice items.
Every now and then I run across a single-serving meal that is quick and easy to make, and it immediately goes on my to-make list. This simple yet delicious pasta dish is great for a busy weeknight or when the thought of adding another tupperware full of leftovers to your fridge makes you shudder.
Two years ago: Iced & Spiced Applesauce Cookies
CREAMY RICOTTA SPINACH & SHELLS
1/2 cup medium whole wheat pasta shells
4 cups chopped spinach
1/2 cup low fat ricotta cheese
2 Tbsp milk
1/2 tsp garlic powder
Salt, pepper, nutmeg
1/4 cup marinara
2 Tbsp shredded mozzarella cheese
- Preheat the broiler. Cook pasta according to package directions, about 7-8 minutes. During the last minute of cook time add in the spinach to let it wilt with the pasta. Drain the pasta/spinach and immediately return to the hot pot. Stir in the ricotta cheese and milk until completely mixed. Season with the garlic powder and salt/nutmeg/pepper to taste. Pour into a ramekin and top with marinara and mozzarella. Cook under the broiler until the cheese is golden and bubbly. Serve hot!
Source: Heather’s Dish