Tag Archives: Wheat Flour

Feeding the Sweet Tooth

On Saturday night, I met up with some friends from my previous company that I hadn’t been able to see in a crazy long time. One of them is in the book club and actually has a blog of her own, Dresses and Desserts. She just made these flower girl dresses that are adorable!

Anyways, I wanted to bring something with me for dessert and decided on some brownies. I wanted to take a turn at making some healthier brownies, and ended up combining ideas from a few recipes to build this one. It tasted fantastic, and was definitely lower in calories and fat than any other brownies I have made.

Double Chocolate Brownies



3/4 Cup Semi-Sweet Chocolate Chips 2 Tablespoons butter
1 Cup Whole Wheat Pastry Flour 1/4 Cup Unsweetened Cocoa Powder
1/4 Teaspoon Salt 3/4 Cup Egg Whites
3 Eggs 1 1/3 Cup Light Brown Sugar
3/4 Cup Unsweetened Applesauce 2 Tablespoons Canola Oil
1 Teaspoon Vanilla 1/2 Cup Chocolate Chips
1 Tablespoon Milk


1. In a microwave safe bowl, add the butter and 3/4 Cups Chocolate chips. microwave until melted and blended at 30 second intervals. Stir in milk to make smooth.



2. Stir the flour, cocoa and salt in a bowl.



3. With a mixer, mix the eggs, egg whites and sugar. Then add in the applesauce, oil and vanilla.



4. Blend in the chocolate-butter mix. And then gradually add in the dry flour mix. Blend until mixed well. Lastly, add in the last chocolate chips.



5. Pour the batter into a 13×9 dish that is greased. Bake it at 350 degrees for 25 minutes or until the center is cooked throughout. Use the toothpick method.

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They definitely tasted healthier than your typical brownie but lost no real chocolate flavor. They didn’t last long at all.




While the brownies were in the oven, Bacon and Oreo had gotten into a tug of war with a cute little pink bear…and the bear lost.



Normally this isn’t a notable occurrence, but it just looked so devastated on the floor haha.

After brownie baking, I ran over to the gym to get a quick workout in and this message was up on the board as a little motivational point…and I have to say…it worked.




What do you grab for when your sweet tooth is calling you??



Banana Blueberry Muffins, with Wheat Flour

This morning, I am struggling. Brent was dying to go out to the Batman movie and has literally been trying to drag me there ever since it came out. We ended up going to a 930 showing, which let out just after 1230. Just late enough to make the morning a little more difficult to get up and going.

So a muffin, the perfect pick it up and go breakfast. This blueberry banana muffin is definitely a heartier flavor with the whole wheat flour, but it really makes you feel satisfied after 1 muffin. I also LOADED on the blueberries, to the point that several of the muffins had just blueberries on the bottom stuck together with batter. My favorite.

So let me know what you think!

Banana Blueberry Muffins


1/4 Cup Canola Oil                                                         3/4 Cup Light Brown Sugar

3/4 Non-fat Buttermilk                                                    2 Eggs

2 Large Ripe bananas                                                   1 1/4 Cup Whole Wheat Pastry Flour

1 Cup All Purpose Flour                                                 1 1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda                                            1/2 Teaspoon Salt

3/4 teaspoon Cinnamon                                                1/4 Teaspoon Ground Nutmeg

1 Pint of Blueberries


1. Set your oven at 400. Mix the buttermilk, brown sugar, oil and eggs together. Then add in your mashed bananas.

2. Mix your dry ingredients, whole wheat pastry flour, all purpose flour, baking powder, baking soda, cinnamon, salt and nutmeg. Then add them to your wet ingredients and stir it up.

3. Now add your blueberries. I added a pint, but if you don’t want that many, just cut a couple out.

4. Pour the batter into a muffin tin with paper or foil liners.

5. Bake them for 20 minutes. They should be a golden brown and you can test if they are done with a toothpick.

The batter only makes 12 muffins, even though it looks like a lot more. These are yummmmmyyyyyy. They round out to be about 225 calories each and about 40 grams of carbs. This is probably the highest number of carbs that I would recommend eating in a meal. I always aim for 30-40 per meal and 15 per snack.

Put your pastry flour in the freezer until you use it again. you don’t want it to go bad and the majority of people don’t use it very often.

The buttermilk is a good option that I know many people don’t use very often. Here, it makes the muffin have a bit of a tang. It is also going to reduce the amount of butter and oil that you need in a recipe. Give it a try for a different take on your muffins. Plus! It only gives you an excuse to make home made buttermilk pancakes for breakfast! Can’t let the buttermilk go to waste 🙂

Let me know what you think!!

Happy Eating!