Archive for ‘Family favorite’

April 12, 2012

White Whole Wheat Flour Chocolate Chip Muffins

by heikes3

 

 

 

 

 

 

 

 

This is a definite kid favorite around our house! Anytime our Emily takes a snack to school, like now, for CRCT, the state wide test, she requests Chocolate Chip Muffins. Heck, she even wanted them for her birthday! I make them in mini form as kids can take more than one if they like them, because if they take a big one and don’t eat the whole thing, the rest ends

up being dumped. Call me old school, but that just hurts. I rather have left over muffins devoured by children grabbing some on their way home or teachers enjoying them than any of my baked goodies landing in the trash!

These are even made with white whole wheat flour, which is  just ground from a lighter kind of wheat that does not give your baked goods the typical drier, harsher whole wheat taste, but still delivers all the whole wheat goodness! This is a King Arthur Flour recipe, I adapted slightly … I just can’t not change something 😉

White Whole Wheat Chocolate Chip Muffins

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup milk (I’ve used buttermilk before)
  • 2 cups King Arthur 100% White Whole Wheat Flour
  • 1 cup mini chocolate chips (we prefer dark)

Preheat the oven to 350°F. Lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan or two mini muffin pans.

– Beat together the butter, sugars, baking powder, salt, and vanilla until fluffy.

– Beat in the eggs, then stir in the milk or buttermilk.

– Mix in the flour, then the mini chocolate chips.

– Spoon the batter into prepared muffin cups and level out slightly by shaking the pan side to side a few times.

– Bake muffins for 30 minutes or mini muffins for 20 minutes or until tooth pick inserted in center comes out clean (at least of muffin batter).

– Let cool for 10 minutes in muffin pan and place muffins on wire rack to cool after that.

Enjoy 🙂

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June 5, 2011

Salad Nicoise

by heikes3

image

We had gotten lettuce, beans, tomatoes, potatoes and onions in our Local Food Stop bag this week. It is freakishly hot outside, so we like cool or semi cool dinners.
The array of goodies brought this salad to mind, a salad we all enjoy very much. It looks so majestic, so special, just the way it tastes. What a treat!

January 12, 2011

Pumpkin Bread

by heikes3

To celebrate our 3rd snow day in a row, which is unheard of in Georgia, and to give in to my husbands wishes for this delicious bread this is in the oven.

Pumpkin (Chocolate Chip) Bread

A soft, sweet, spicy, orange bread. Perfect for breakfast, snack and afternoon coffee or tea.
Pumpkin Bread

Ingredients

  • 1 1/2 cups white sugar
  • 1 cup brown sugar
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup apple sauce
  • 1/2 cup vegetable oil
  • 2/3 cup water
  • 4 eggs
  • 3 1/2 cups all-purpose flour (I used white whole wheat flour (King Arthur) and it worked wonderfully)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg (fresh if you can get it)
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup miniature semisweet chocolate chips (I have left them out before, and it was actually our favorite so far
  • 1/2 cup chopped walnuts (have also tried pecans, and it was delice)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans. (use mini muffins pans and bake them for 15 minutes – big hit with the kids)
  2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
  3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

adapted from http://www.allrecipes.com

June 3, 2010

Teacher treats … Chocolate Chip Scones and Banana Nut Bread

by heikes3

As mentioned before, the end of the school year always brings me even closer to my oven. It is the time to thank the teachers for all their hard work and another great year for our girls. A sure winner is the banana nut bread that regularly was mentioned in the teacher’s thank you notes.

This year, I thought it would be a great idea to bake it with the girls. I had it all planned out, even the cute little origami baskets they would be baking in and certainly a great banana nut bread recipe.

These  baskets, I thought, would make the presentation just perfect. We got out 8×10″ white sheets of paper and cut out the same size of baking paper and folded. Very cute, indeed.

I put them on a baking sheet, not to close to one another so they would have enough room to bake separately. I was a bit worried about the sides being a bit wobbly, you know the part where the handle is supposed to be. Hm, as the batter baked and rose, it pushed just as much on the sides. Well, what happens if there isn’t ample resistance? The banana breads ended up looking as wide as they were long. I should have really taken a picture, but I was so displeased with myself, I did not have enough humor left. I wanted to hand the teachers something scrumptious the next morning.

I decided to make our success-proven Chocolate Chip Scones, cut up the banana bread and present those to the teachers with a cute little sign, wrapped in cellophane paper finished with a bright, cheery ribbon.

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May 18, 2010

Amerikaner/Black and White cookies

by heikes3

It’s the end of the school year. That always means I will be baking for end-of-year parties. With most people bringing chocolate chip cookies, I usually try to make something different. This year, I stumbled across an old recipe of Amerikaner. They are like your Black and White Cookies.

Why are they called Amerikaner (Americans) in Germany? Nobody is sure, but there are two good stories. In one GI’s were not able to find all the ingredients for an American Cake during the Second World War, thus creating the “Amerikaner”. The other has Germans not being able to pronounce “Black and White Cookies” which the Americans brought over in the 50’s, so that they just called them “Amerikaner”. Either one has their origins from the Americans and I thank you for it!

I love their vanilla flavored, cakey-soft texture with a slightly crunchy icing on the underside, which becomes the upper side. Oh, and the choices of icings and decorations – there are no limits. The traditional icing is just powdered sugar and water- at least in Germany- but who is to keep you from using melted chocolate or colors in your icing? This is actually a wonderful treat to make or decorate with children. They get to make faces with M&M’s, beautiful sprinkles or melted chocolate in a candy melt bottle. As you can see our Emily had quite a lot of fun with it!

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July 1, 2009

German Pancakes (Pfannkuchen)

by heikes3
German pancakes, Pfannkuchen

German pancakes, Pfannkuchen

This is one of my family’s absolutely favorite dinners. Yes, we eat breakfast for dinner – pancakes, or as they are called here, German Pancakes. Some people just know pancakes (American style) and crepes (which this type belongs to). So, from now on I will refer to them just as pancakes instead of Pfannkuchen. I am not using German here, so … go with the flow.

The following recipe is formula based and makes about 3 pancakes per person. I also dabble in variations of it as it is a very forgiving kind of recipe. The only problem you could have is that it could be too thick and would not spread enough in the pan, thus yielding thicker pancakes. The first one is the tell-tale one with which you can adjust your batter. Just add more liquid if need be! My pancakes usually turn out to be about 1/8″ to 1/6″ thick, NOT paperthin like crepes. They have some meat to them, like a good old German gal 😉  Today, I had some sourdough left over, so I substituted that for part of the flour and milk. It made for a very aromatic, light pancake. Sometimes, I use hazelnut meal or almond flour for about 1/3 of the flour. Depending on what flour you use, you might need to add a bit more milk as already mentioned above. On with the recipe:

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