Recipe: Whole Wheat Chocolate Cake with Honey Frosting

Whole Wheat Chocolate Cake with Honey Frosting

Cake:

1 ¼ cup whole wheat pastry flour
1 tsp baking soda
¼ tsp sea salt
½ cup cocoa powder
¼ cup unsalted butter at room temp
¾ cup honey
2 eggs
1 Tbsp vanilla extract
½ cup sour cream or plain yogurt
½ cup water with 1 teaspoon instant coffee or ½ cup strong coffee

In a bowl, sift together the pastry flour, baking soda, salt and cocoa powder.

In another bowl, cream together the butter and honey. Beat in the eggs and vanilla. Stir in the flour mixture, sour cream, and water/coffee. Mix well until combined. Pour mixture into greased and floured 8”x8” pan.

Bake at 375 degrees F for 30-35 minutes until a toothpick come out clean from the center. Once cooled the cake is cooled, frost if desired.

Honey Frosting:

Makes enough to frost the top of an 8”x8” cake

1 cup milk powder (organic is preferred)
1 stick unsalted butter at room temp
1/3 cup honey
3 Tbsp vanilla extract
1 tsp almond extract (optional)
Water

In a bowl, beat together the milk powder, butter, honey, and vanilla extract until smooth. If the frosting is too thick, beat in a little bit of water. Frosting should be kept refrigerated even when it is on a cake. If frosting a cake after refrigeration, let it warm up at room temperature for at least 30 minutes until it is soft enough to spread. Using the microwave to soften the frosting is discouraged as it can cause the butter to seep out and “break” the frosting.

The cake and the frosting firm up with refrigeration. The cake tastes best after sitting out for 15 to 30 minutes at room temperature before serving.

Recipe: Baked Oatmeal

Baked Oatmeal
Total Time: 60 minutes
Serves: 6

2 cups rolled oats (not instant)
1/4 cup honey
1 teaspoon baking powder
1 teaspoon baking spice
1/2 teaspoon salt
1 cup walnut pieces (any nut or seed will work)
1 cup raspberries (any type of berry work) {optional}
2 cups milk of choice
1 large egg
3 tablespoons oil of choice
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/4-inch slices {optional}

Preheat oven to 375°F and generously spray the inside of a 8 by 8 inch baking dish with cooking spray and place on a baking sheet.

Line the baking dish with one cup of oats. Top with the banana slices, half the nuts, and half of the berries. Top with the remaining oats then the remaining nuts and berries.

In a large bowl, whisk together the oil and egg. Whisk in the honey followed by the milk, baking spice, baking powder, vanilla extract, and salt.

Pour the milk mixture over the oat layers. Let sit for 5 minutes to allow the milk mixture to soak through the oats.

Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. Serve warm or chilled with a drizzle of honey if desired.

Recipe: Peanut Butter Oatmeal Cookies

These cookies are often called Everything Cookies. This version is made a little healthier with whole wheat flour and honey. Other nut butters and butter substitutes can also be utilized. The finished dough freezes and thaws well for additional cookies later when portioned into cookie sized dough balls.

Peanut Butter Oatmeal Cookies
Servings: Around two dozen – 1 cookie per person

1/2 cup (1 stick) butter, at room temperature
3/4 cup unsweetened peanut butter (creamy or crunchy)
1/2 cup honey
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1 cup whole wheat flour (regular or pastry)
3/4 regular rolled oats (not instant)
1/2 cup chocolate chips (mini works best) {optional}
1/2 cup chopped peanuts or other nuts {optional}

Preheat the oven to 325°F. Line a baking tray with parchment paper. In a large bowl, by hand or with a mixer, cream together the butter, peanut butter, and honey. Add in the egg and vanilla. Mix well then add in the baking soda, whole wheat flour, and oats. Mix well. The batter will be rather stiff at this point. Stir in the chocolate chips and nuts if using. Drop the dough by tablespoonfuls (or using a cookie scoop) on to the lined cookie sheet. These cookies can be placed very close together as they don’t really spread out. Bake the cookies until they are golden brown around the edges. Around 13 to 15 minutes. Let them cool for 10 minutes on the baking sheet before transferring them to a rack to finish cooling.

Recipe: Honey Whole Wheat Bread For the Bread Machine

This is the best whole wheat bread ever! It is moist, delicious, and slightly sweet. While it calls for a 2lb loaf cycle, it does get much larger than that. It almost fills the pan of my bread machine which can accommodate up to a 3lb loaf. Results at sea level may vary.

Honey Whole Wheat Bread

1 cup hot water
½ cup sour cream or plain yogurt
¼ cup olive oil
1/3 cup honey
4 cups whole wheat flour
1 ½ Tbsp Vital Wheat Gluten
½ Tbsp yeast

Place the ingredients in the bread machine pan per manufacturer’s instructions. The ingredients are listed as how they would be put into my T-Fal bread machine.

For baking in the machine: Set the machine for a 2lb loaf, Light crust, whole wheat bread cycle.

For baking in the oven: Mix the ingredients on the dough cycle. Once done, turn the dough out onto a lightly flour surface and divide into two dough balls. Using a rolling pin, flatten each dough ball into a 9”x10” rectangle. Roll up the dough to form a 9” long log and place in a greased 9×5 loaf pan. Let rise for 45 minutes – 1 hour. Bake at 350 degrees F for 30-40 minutes. The bread will be done when the top is a nice golden brown color and the bottom sounds hollow when thumped.