Tag Archives: whole wheat flour

Italian Herb Flatbread

Going into this weekend I had one thing on my mind…Relax. I was tossing around the idea of heading to the cape for a little escape because I really just needed a little break. Over the past few weekends, we have been painting the house like nuts and then heading out for the normal work week.

Instead, I stayed around and planned on getting back into the kitchen to make something new and different. Flatbread!

It turned out that my sister needed an appetizer to bring to a party last night, so it was perfect timing. I wasn’t really sure how the flatbread was going to turn out, but I don’t mean to too my own horn, but toot toot! Haha.

I am more excited about it because I hadn’t really cooked much with yeast, and this just felt like an accomplishment.

Italian Herb Flatbread

Ingredients:

1 1/3 Cup Warm Water 2 7g Sachets of Fast-Acting Yeast
2 Teaspoons Honey 1/2 Teaspoon Salt
3 Cups All-Purpose Flour 1/2 Cup Whole Wheat Flour
2 Tablespoon Diced Basil 1 Tablespoon Chopped Rosemary
1 Clove of Garlic, Diced 3 Tablespoon Olive Oil
Salt and Pepper to Taste

Directions:

1. In a tall container, I used a drink jug, mix the water, honey and yeast. I warmed the faucet water for 10 seconds in the microwave. Set it aside until it becomes frothy.

Flatbread Yeast

2. While the yeast is doing it’s thing, take a large bowl and mix the flours, 1/2 teaspoon of salt and herbs. Once the yeast mixture is frothy, add it to the flour mix. Begin stirring it gently and once you can get your hands into it, knead the dough until it is smooth. Leave the dough in a ball and place it into a clean bowl. Cover the bowl with saran wrap and place it in a warm area for 40 minutes.

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3. While the dough is setting, mix 3 tablespoons olive oil, garlic, 1 tablespoon basil and a pinch of salt and pepper. Let the oil sit until the dough is ready.

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4. Once the dough is ready, cut it into 8 smaller balls of dough. Gently roll them out into thin circles. The flatbread will puff up when they are cooked. Brush the top side with the olive oil mix and place it on a cast iron pan at medium heat, oil side down.

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5. Leave the flatbread on the skillet for about a minute, or until the bread is slightly browned. Then spread the oil on the top side and flip it. If the flatbread springs back when you touch it, it’s cooked. Once the second side is cooked, remove it from the heat and dust it with a little salt.

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6. Cook each piece and let them cool before slicing them up. And Finito!

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When Maggie went to grab the dish at the end of the party, it was completely empty and there were rave reviews. “YOU WERE THE ONE THAT BROUGHT THE FLATBREAD?!”

Great success.

I am really quite happy with how they came out and am already trying to think of new ways to mix it up. Maybe an onion spin on it?? Or parmesan cheese??

 

Whole Wheat Chocolate Chip and Cranberry Cookies

These are the yummy cookies that I made for the cookie swap. I have made a similar batch to these in the past, but switched it up a little bit and increased the batter size by a ton, to make 4 dozen cookies. YUM.

Whole Wheat, Oatmeal Chocolate Chip Cookies

 

Ingredients:

2 Sticks of Butter 2 Cups Dark Brown Sugar
1 Cup White Sugar 2 Eggs
1/2 Cup Water 2 Tsp Vanilla Extract
2 Cups Whole Wheat Flour 1 Tsp Salt
2 1/2 Cups Rolled Oats 1 1/2 Cup Chocolate Chips
2 Cups Dried Cranberries  1 Tsp Baking Powder

 

Directions:

1. In a large bowl, combine butter, brown sugar and white sugar.

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2. One at a time, beat in the eggs, vanilla then water.

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3. In a separate bowl, combine the flour, baking soda, and salt. Then add it into the wet mixture.

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4. Lastly, add in the rolled oats, chocolate chips and dried cranberries.

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Cook them at 350 degrees for 20 minutes. You want to spray the pan before you place the cookie dough on them OR you can just layer tin foil on the cookie sheet and eliminate a step in cleaning up! That’s what I did and it made making multiple dozens of cookies much easier. All I had to do was take the cookies off, throw away the tin foil and replace it with a new one 🙂

This recipe makes 4 dozen cookies!

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They did turn out really well.

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I promise to branch out  from this in the future! I’m ‘making some cookies later this week, and they will NOT be anything like this…I swear 🙂

 

 

Whole Wheat, Light and Fluffy Pancakes and Some X-Mas Cards

This whole weekend, I’ve been getting over the flu. I spent it catching up on some TV and some movies and sleeping. I was absolutely dying. I hate being sick. And I’ve still got the sniffles.

Anyways, I am on a mission to start using up some of the baking, pasta and canned goods in my house. I never really realized how much of it I have until I’ve started to attempt to put a dent in it. It’s madness. I could honestly eat for weeks just based upon my non-perishable items.

For breakfast, I decided to make some Whole Wheat Pancakes that turned out to be really light and fluffy. They were extremely good, and not as dense as I normally picture those whole wheat items.

Whole Wheat Pancakes

Ingredients:

1 Cup Whole Wheat Flour 2 Tablespoon Dark Brown Sugar
2/3 Cup All Purpose Flour 5 Tablespoons Butter
1/3 Cup Ground Flaxseed 1 1/2 Cup Vanilla Almond Milk
1 1/2 Tsp Baking Powder 2 Eggs

Directions:

1. Mix all of the dry ingredients in a large bowl.

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2. Soften and cut up the butter. Add it to the mix using a fork and mix it in until the batter is a sand like texture. Then mix in the almond milk and eggs.

3. Heat up the skillet to a medium heat and add your batter. When the batter bubbles, flip the pancake over.

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For the last few pancakes, I added some chocolate chips just to spice things up a bit. It made me wish they were all smothered in chocolate chips.

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I like adding things like the flaxseed to the pancakes because it adds a bit more protein to the pancake. Something that you never really see in a pancake unless you add some protein powder.

For the topping, I took some frozen blueberries and some frozen blackberries and heated them up. Then mashed them a bit to get the juices out.

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I love these berry toppings and this was one of my favorites. I don’t end up using NEARLy as much syrup as if I were just depending on the syrup. I usually just sprinkle it over the berries and that does it.

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YUMMO.

Last night I started to put a little tiny dent in christmas wrapping and my X-Mas cards. I wasn’t really in a crazy creative mood, so I think they turned out a little less stellar than I wanted them to…but they will do.

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But they are going to work for now. I can already tell, that even though I don’t have too much on the books for this week, it’s going to be killer.

Happy Monday!