Aunt Christie's Waffles

This recipe is adapted from my dear friend's waffle recipe... which is healthy and so delicious! I added some extra cinnamon and came up with the following version.

They freeze and reheat wonderfully... this is great way to replace those store-bought waffles that contain the nasty artificial food coloring.

Turn your waffle iron on medium. Spray generously with Organic canola oil cooking spray.

Batter:

Mix together:

• 1½ cups King Arthur Whole Wheat Flour (I’ve tried other whole wheat flours… nothing compares to the quality of KAF.)
• ½ cup ground flax (I use Bob's Red Mill Organic 100% Whole Ground Golden Flaxseed Meal)
• 2 Tbsp. granulated sugar
• 3 tsp. baking powder (I use aluminum-free)
• ½ tsp. salt
• 2 tsp. ground cinnamon

Mix in a separate bowl:

• 2 eggs
• 1¾ cups milk
• ¼ cup melted butter

Combine wet and dry ingredients together until completely blended.

Scoop ¾ cup of batter onto waffle iron. Cook for 2 minutes. All waffle irons are not created equal. You may need to experiment with the time. Waffles are done when they are a golden brown color. Be sure to re-spray iron before making each waffle.

Makes approximately 4½ Belgian waffles. (I usually make a double batch and freeze the leftovers.)

Remove from iron and cool leftovers on racks. Wrap individually and freeze for an easy breakfast option. To reheat, simply place frozen waffle in a toaster or in the oven.

After scooping batter onto waffle iron, add ½ cup frozen or fresh blueberries to make blueberry waffles.

Pumpkin Muffins

This recipe is adapted from my mother-in-law's pumpkin bread recipe... which is to die for! I messed with it a bit and came up with the following muffin version. They are so wonderful that we have a hard time keeping them in the house. People have been know to take bags of them home after parties at my home. I hope you enjoy!

Preheat oven to 350°. Line muffin tin with cupcake liners.

Batter:

Mix together:

• 3 ½ cups King Arthur Whole Wheat Flour (I’ve tried other whole wheat flours… nothing compares to the quality of KAF.)
• 2 tsp. baking soda
• ½ tsp. salt
• 1 heaping tsp. ground nutmeg
• 1 heaping tsp. ground cinnamon

Mix in a separate bowl:

• 3 cups granulated sugar
• 6 Tbsp. flax (I use Bob's Red Mill Organic 100% Whole Ground Golden Flaxseed Meal)
• 4 eggs
• ¾ cup + 3 Tbsp. Canola oil
• 2 cups pumpkin (1 small can)

Combine wet and dry ingredients together until completely blended.

Scoop batter evenly into muffin tins. Makes approximately 26 muffins. (I usually make a few batches when I make these. I put 24 in the oven, then add the new batter to what is left from the first. And so on.)

Streusel Topping:

• 4 Tbsp. brown sugar
• ½ cup King Arthur Whole Wheat Flour
• ½ tsp. ground cinnamon
• ¼ cup cold butter

Mix dry ingredients together in separate bowl. Cut in butter with a pastry blender or two knives. Topping will be crumbly. Top each muffin with 1 Tbsp. of streusel topping. 

Bake for 22 minutes. Muffins are done when a toothpick inserted in center of muffins comes out clean. Remove from pans immediately and cool on racks. Wrap individually and freeze for an easy breakfast option.

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Whole Wheat Chocolate Chip Cookies

 

Every time I would make Chocolate Chip Cookies, they would fail in some way. They would either be too crispy or too flat or too oily. Keep in mind, I would get these varying results from the same recipe. I love to bake and I am really good at it... ask anyone who knows me. 

So I took this "failure" quite seriously. I mean who can't bake a chocolate chip cookie? I couldn't. But not any more. I decided to make it my mission to create a recipe that would produce perfect cookies every time. I am pleased to report that I have. You can find it here.


Then I decided to try making a whole wheat Chocolate Chip Cookie. The are also delicious. Only a couple of minor changes from the original including cooking time.

I hope you find delicious success as you make these sweet treats!

Preheat oven to 375°. Line cookie sheets with parchment paper.

Mix dry ingredients:

• 2½ cups King Arthur Whole Wheat Flour (It is all about the flour... different brands of whole wheat flour are not equal. Some are grainy. This one is the best for baking cookies and muffins.)
• 1¼ tsp baking soda
• 1 tsp salt

Cream together in a separate bowl:

• 2 sticks butter
• ¾ cup brown sugar
• ¾ cup granulated sugar

Mix into the butter and sugar:

• 2 eggs
• 2 tsp vanilla extract

Combine dry and wet ingredients and mix together until completely blended.

• Fold in however many chocolate chips you and your family prefer. (Some of my people like a lot of chips. Some of them like one or two in a cookie. I'll let you decide how much is enough.)

I use this glorious little scoop to scoop the dough onto the cookie sheets. Bake the cookies for 7 minutes. Then turn the pan and bake for an additional 3-4 minutes (depending on your oven). I get fluffy and moist cookies every time!