I still remember the first time I baked with whole wheat flour. I don’t remember what I baked, maybe banana bread, but I remember that we absolutely hated it. The baked good in question was so dry and the grainy texture of the flour was not something we were expecting. But here I was with a 5lb bag of whole wheat flour and looking for ways to use it. I’d discovered a banana bread recipe that uses a mixture of all-purpose flour and whole wheat flour. It took a couple of years, but that whole wheat flour finally disappeared. And by the time the bag was depleated we didn’t hate it anymore!
I found myself going back for whole wheat flour when I made those whole wheat pitas for Secret Recipe Club in the beginning of the year. This time I grabbed a bag of white whole wheat. It wasn’t an intentional purchase, but from now on it’s my flour of choice. The texture of white whole wheat flour is finer and the taste more mild.
White wheat is an “albino” type of wheat, if you will. The traditional whole wheat flour is made from red wheat. The bran in white wheat is lighter in both color and flavor. (Source: Whole Grains Council)
When it comes to breakfast foods, my husband now requests pancakes or waffles made with whole wheat flour. Using whole wheat flour makes the baked good more substantial. And hey, it’s supposed to be healthier, too!
Buttermilk Whole Wheat Waffles
- 2 C white whole wheat flour
- 1 tbsp sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 eggs, separated
- 2 C buttermilk
- 2 tsp vanilla extract
- 6 tbsp butter, melted and cooled slighly
- In a large bowl whisk togther flour, sugar, baking powder, baking soda, and salt.
- In another bowl whisk the egg yolks with buttermilk, vanilla, and melted butter.
- Combine wet ingredients into the dry ingredients.
- In a dry bowl beat egg whites with a hand mixer until they form stiff peaks. Genly fold egg whites into the waffle batter.
- Into a hot greased waffle iron drop 1/3 C of batter and cook until golden.
*This recipe is adapted from https://slipnotdesigns.wordpress.com/2013/11/19/buttermilk-whole-wheat-buttermilk-belgian-waffles/*
I trust you all had a happy Valentine’s Day and a nice weekend cozying up. If you have President’s Day off and haven’t come down from that sugar high yet, I’ve got the perfect breakfast to enjoy with your loved ones.
Cinnamon rolls are usually our Sunday morning breakfast – without fail. Although, I’m talking about the ready made dough in a can. Unless it’s Christmas – then I’m making Cranberry Cinnamon Rolls with my mom. While those are seriously the best cinnamon rolls, they require a lot of time and a good amount of effort. Not ideal for a weekly breakfast.
When I saw these easy cinnamon rolls on Fantastical Sharing of Recipes‘ Best Breakfasts of 2014 Countdown I had to make them. And make them I did. That weekend! There isn’t any yeast to proof or dough to rise. And it uses buttermilk! We’re new lovers of anything buttermilk in our breakfast batters/doughs. I will say that I found the clove to be too strong for my taste, Stuart quite enjoyed it though.
Yeast-Free Cinnamon Rolls
- 3/4 C brown sugar
- 1/4 C + 3 tbsp sugar, divided use
- 2 tsp cinnamon
- 1/4 tsp cloves
- 7 tbsp butter, melted, divided use
- 2 1/2 C flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 C buttermilk
- 2 tbsp cream cheese, room temperature
- 2 tbsp milk
- 1 C powdered sugar
- Preheat oven to 425 degrees F.
- In a bowl combine brown sugar, 1/4 C sugar, cinnamon, cloves, and 1 tbsp melted butter with a pinch of salt. Set aside.
- In the bowl of a stand mixer fitted with the dough hook, whisk together flour, remaining 3 tbsp sugar, baking powder, baking soda, and 1/2 tsp salt. Add the buttermilk and 2 tbsp of melted butter. Knead dough until it comes together around the dough hook and is smooth.
- Roll dough out on a floured surface into a 12″ x 8″ rectangle. Brush the dough with 2 tbsp melted butter and press the brown sugar filling over top. Roll the dough lengthwise and slice into 8 rolls.
- Place rolls cut-side down in a lightly greased 9″ round cake pan. Brush the tops with the remaining butter. Bake 20 – 25 minutes.
- Make the glaze: whisk together cream cheese, milk, and powdered sugar. Pour icing over cooked and slightly cooled rolls.
*This recipe is adapted from Sarah at http://www.fantasticalsharing.com/2014/03/quick-easy-peasy-buttermilk-cinnamon.html*
I used to be really bad at wasting food. I’d buy groceries with good intentions and then life would get in the way or cravings would overrule common sense. I have used the move as a great way to break that habit.
Instead of doing a massive “common pantry items” grocery trip I bought what I needed to make dinner. And then I would use those ingredients to plan out the next dinner plans, only buying what I needed at each trip to the store.
When I saw that the buttermilk in my fridge was nearing the end of it’s life and didn’t have enough to make Sweet Potato Waffles again (they’ve become a popular request of Stuart’s) I decided to make mashed potatoes.
I could’ve just thrown things together until they looked right, but I realized that sometimes people want a recipe for mashed potatoes and I could always use more side dishes on the blog. I pulled out the measuring cups and started creating a recipe!
Buttermilk Ranch Potatoes
- 3 gold potatoes
- 1/4 C + 2 tbsp buttermilk
- 1 tbsp butter
- 2 tsp ranch seasoning
- S+P, to taste
- Wash and quarter the potatoes. Because gold potatoes have thin skins I left them on, but feel free to peel if you prefer. Place potatoes in a saucepan, cover with water, salt the water, and bring to a boil over medium heat.
- Boil potatoes until fork tender and drain. Mash potatoes with a potato masher, or a hand mixer if you prefer.
- Mix in buttermilk and butter until creamy. Add ranch seasoning and S+P.
This time of year the internet is overrun with pumpkin treats and apple ciders. The pear, although also in season, doesn’t seem to get as much publicity. I don’t know why not! Have a pear, you’ll taste fall.
This plateful of pancakes dressed in pear syrup was a perfect autumn breakfast and no pumpkins were harmed in the process.
- 3 C flour
- 3 tbsp sugar
- 3 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3 eggs
- 2 3/4 C buttermilk
- 3/4 C milk
- 1/3 C butter, melted
- In a large bowl combine dry ingredients.
- In a separate bowl, whisk eggs. Add in both milks and the melted butter.
- Combine wet ingredients into dry ingredients.
- On a hot buttered griddle drop 1/3 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake.
- 1 1/4 C pear nectar
- 1 1/2 C sugar
- 1/4 C light corn syrup
- 1/8 tsp cinnamon
- pinch ground cloves
- Combine all ingredients in a saucepan. Bring to a boil.
- Boil for 60 seconds. It will foam!
- Remove from heat. Skim off the foam.
*The pancake recipe is adapted from http://allrecipes.com/recipe/buttermilk-pancakes-ii/ and the syrup from http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/407/Recipe.cfm*