Honey Wheat Bread

I'm fascinated by this concept.

Wheat bread that's white?

I wonder if I could trick my husband Andy into eating it.

He is a staunch White Bread Only eater.

After our daughter Anna was born, I read an article about the health benefits of feeding children whole grains. It stated that if children grow up eating wheat bread, they will prefer the taste of it over white bread.

So I tried it with Anna.

Now she's 2 (and a half) years old, eating wheat bread, and doesn't know the difference.

Now that I'm making my own bread, I've wondered if I could get Andy to compromise...

So I tried this one with half white flour, half wheat flour.

Honey Wheat Bread (1 2 lb loaf, 4 hours)

1 2/3 c water, room temperature

2 tsp butter or margarine, softenend

1/4 c honey

2 tsp salt

2 1/4 c whole wheat flour

2 c bread flour

2 tsp yeast

1. Add water, butter, and honey to bread machine bowl.

2. Add flours and salt.

3. Make a well in the flour. Pour yeast into the well.

4. Snap bowl into bread machine. Select wheat cycle and desired crust. Start!

Notes:

*The original recipe also called for adding 2/3 c slivered, toasted almonds with the dry ingredients. The bread was delicious without them, but they would add some crunch to it.

VERDICT:
Cost: Storemade cost $2.29, homemade cost exactly $1.00
Overall: This homemade bread wins. I tried the Sara Lee loaf when it first came out and remember thinking, "Hmm, this is okay tasting, but nothing special." This homemade loaf definitely wins in both the taste and cost categories. It was best warm out of the bread machine.
Andy tried it. He said, "It's okay. It's still too dark." He is a man of few words when it comes to food. I thought it was excellent bread. It was soft, yet hearty - a perfect blend of wheat and white. Contrary to Andy's comment, it was a light-colored bread. It wasn't as good with grilled cheese as the white bread, but the honey in it made it a perfect compliment to peanut butter. I would be satisfied eating this bread every week. Time will tell if Andy will feel the same...

My Inspiration: Oster Bread Machine manual, modified

Click here for a link to anything you could possibly want to know about White Wheat bread. It made me want to hunt down some white wheat flour and try it out.

A couple people have asked about making the bread recipes by hand instead of a bread machine. I'm working on finding out if there's a reasonable way to do it!

Happy Mother's Day!

In celebration of Mother's Day, I took the day off!

All things in moderation. As much as I love cooking from scratch, there's definitely a time and place for storemade foods.

This weekend we had fast food, cookies made from a bag mix, and Pillsbury pizza crust.

All things in moderation.

But don't worry, you have much to look forward to this week! Banana-pineapple bread, stuffing, microwave popcorn, something with chocolate, and honey wheat bread, which I'm eating right now!

The honey wheat bread is so delicious, I'm going to go get a second piece.

And eat it plain.

Taco Seasoning

Folded-over, half-empty packets of taco seasoning.

I used to find them all over my pantry, often hard as a rock from sitting behind the oatmeal for two months.

Not anymore!

I've been making my own taco seasoning for a few months now.

VERDICT:
Cost: .75 at the store, .20 at home
Overall:
This tastes just like the packets of taco seasoning. It's cheap and easy, especially when made in bulk. I often cook only 1/2 lb of ground beef, which makes homemade seasoning even more practical. No more half-empty packets sitting in the pantry!
Most packets of taco seasoning also contain MSG (monosodium glutamate), a controversial additive known to trigger migraines. By making it at home, I don't have to worry about buying a brand without MSG.

Taco Seasoning (makes equal to 1 oz or one packet, which seasons 1 lb of meat)

1 TB chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp salt
1 tsp pepper

For taco meat:
Cook taco meat. Mix spices in cup or small bowl. Drain taco meat. Add spices to meat. Stir in 1/2 TB cornstarch or flour and 2/3 c water. Simmer until thickened.

Notes:
*To save time, make the seasoning in bulk and store in an airtight container. Use 2 1/2 - 3 TB for each pound of meat.


My inspiration

Chocolate Chip Muffins

I love cheap muffin mixes. Dump it in a bowl, add milk, and it's set to go.

It can't get much easier than that. And they even taste good!

So, how much more time would it take to make them from scratch?

About 5 minutes, if you have a baby in one arm.

Probably half that time without the baby.

VERDICT:

Cost: Storemade: 99 cents for 6, Homemade: 90 cents for 14

Overall:

I'm calling it a tie. I think "muffins-from-a-bag" have a slight edge over homemade's flavor. Plus, they're effortless. But I have a crazy obsession with trying to make my own. I've tried every chocolate chip muffin recipe. Every batch ends up too dry or flavorless. This recipe is the best combination of ingredients so far. The sour cream keeps them moist and adds subtle flavor. (My husband never knew they had sour cream.)

The muffins pictured are from this recipe, but they did not have the topping or mini chips. They still tasted good, but I am definitely going back to the mini chips and topping!

Chocolate Chip Muffins (14 muffins, 25 min)

2 c flour

1/4 c white sugar

1/4 c brown sugar, packed

1 TB baking powder

1/2 tsp salt

1 egg

3/4 c milk

1/3 c oil

1/4 c sour cream

1/2 c miniature chocolate chips

Topping (optional)

2 TB brown sugar

3 TB white sugar

1. Preheat oven to 400. In large bowl, combine flour, sugars, baking powder, and salt.

2. In small bowl, beat egg, milk, and oil. Stir liquids and sour cream into dry ingredients just until moistened.

3. Fold in chocolate chips. Fill lined or greased muffin tins about two-thirds full.

4. If desired, mix brown sugar and white sugar for topping. Sprinkle on top of muffins. You wil have extra topping left over.

5. Bake 16-18 min. Cool for 5 min before removing to a wire rack.

Notes:

*Sour cream can be omitted. The muffins won't be quite as moist.

*Regular chocolate chips can be used, but miniature ones make the muffins have a more consistent taste.

My inspiration: Bits and pieces from every recipe I've seen - this recipe is truly my own!

Double Chocolate Chip Cookies

When I had a rough day in college, I'd sit down in the dimly lit "underground" and buy some Otis Spunkmeyer cookies.

Maybe that's why I gained 20 lbs in college.

These cookies taste like the Double Chocolate Chip ones.

Except they aren't perfect circles.

(Yes, I used chocolate & white swirled chips in the pictured ones)

VERDICT:
Cost: Homemade (At college, I'd pay $1 for 3 little ones. I made 18 of them for $1.)
Overall: Homemade
Not only are these good for rough days, they'll quench any chocolate craving. They have a wonderfully rich chocolate taste. They puffed up in the oven. I expected them to fall when I took them out, but they retained some puffiness. These cookies are best eaten warm, yet they stay soft for a couple days. Considering the price of Spunkmeyer cookies, these were a bargain!

Double Chocolate Chip Cookies (4 dozen, 45 min)

1/2 c butter, softenend
1/2 c shortening
1 c white sugar
2 eggs
2 tsp vanilla
2 c flour
2/3 c cocoa
3/4 tsp baking soda
1/4 tsp salt
2 c chocolate chips

1. Preheat oven to 350.
2. In large bowl, beat butter, shortening, sugar, eggs, and vanilla until light and fluffy (at least 30 seconds).
3. In medium bowl, combine dry ingredients. Add to butter mixture until combined. Add chocolate chips and mix well.
4. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-10 min. Cool for 3-5 minutes before removing to wire rack

Notes:
*It is easy to overbake chocolate cookies! Take them out when they appear mostly set.
*If you don't allow the cookies to cool on the sheet for long enough, they'll fall apart on your rack
*I use 1/2 c butter and 1/2 c shortening. I find it helps them retain their shape and softness, but you could sub any combination of margarine, butter, and shortening.

My inspiration

Apple Brown Betty

I love a good apple dessert. My mom has made some great pies and crisps that are stuck in my memory.

I've been craving them for weeks.

Months actually, since it started as a pregnancy craving.

And Noah is now 3 months old.

I won't settle for a "fake" apple pie. By "fake", I mean with canned apple pie filling. Whoever invented it disgraced the whole concept of apple pie.

In the middle of my apple pie thoughts, I came across this recipe. I'd never even heard of an Apple Brown Betty. But I had semi-stale wheat bread and bruised apples sitting around that were calling my name.

Do not make this if you're the only one around to eat it.

You will gain 5 lbs.

It's that good.

VERDICT:

Cost: Home

Convenience: Home

Taste: Home

Health: Home (although all that butter and sugar probably cancel out any benefits of wheat bread and apples!)

Overall:

This homemade apple dessert melted in my mouth! I had had doubts about how bread crumbs would taste, but I was proved wrong. The carmelized apples and crispy bread combined perfectly. I stood over it with a spoon. I loved how easy it was to throw together and its use of basic ingredients. Fast, easy, semi-healthy, delicious, using common ingredients? It doesn't get any better.

Apple Brown Betty (4-6 servings, 1 hour)

3 apples, peeled and sliced

7 slices whole wheat bread, cubed

1 1/4 c brown sugar (divided)

1/2 c butter (plus some for greasing pan)

4 TB water

1. Preheat oven to 375. Grease pie pan with butter.

2. Layer the brown sugar, apples, and bread. Do this by sprinkling 1/3 c brown sugar in pan, topping with 1/3 of your apples, and then sprinkling 1/3 of the bread on. Do it 3 times.

3. Slice butter and place slices all over the top.

4. Sprinkle with water and 1/4 c brown sugar.

5. Cover with foil. Bake for 45 minutes. Remove foil for last 5-8 minutes. Take out when top is browned and crisp. Serve hot.

Notes:

*Amounts can be approximated - use up to 1/3 c brown sugar for each layer and 3/4 c butter on top if you want

*Best served hot with whipped cream or ice cream

*Don't be afraid of cubing your bread. Just stack it up and cut it up. It doesn't need to be neat.

My inspiration (Go here! Great pictures and step-by-step instructions. Note: I decreased the amount of butter and sugar from this recipe.)

Waffle Showdown Part 2: Classic Waffles

Leggo my Eggo!

I just realized what that means. Wow, 26 years of thinking it had some connection to Lego toys.

Leggo = let go.

The Waffle People claim that for exceptional waffles, the egg whites must be beaten until stiff and then added to the batter last.

Hold a mixer for 3 straight minutes, bounce a fussy baby, and sing "Lollipop"? I don't think so.

Buy me a Kitchenaid.

Otherwise this recipe works whether or not you beat the egg whites.

VERDICT:

Cost: Home

Convenience: Store

Taste: Home

Health: Home (although neither are very nutritious)

Overall:

Homemade easily wins. These were foolproof to make. They were light and tender on the inside, crisp on the outside. I had intended to make these for my husband and eat whole grain ones myself. After trying these, I had to make some for myself. While I like the texture of Eggos, the homemade ones seem much more "wholesome". Next time I'll experiment with substituting half whole wheat flour and half applesauce for the all purpose flour and oil to add some nutritional value.

Classic Waffles (12 square waffles, 15 min)

2 eggs

1 3/4 c milk

1/2 c oil

1/2 tsp vanilla

2 c all purpose flour

1 TB sugar

4 tsp baking powder

1/4 tsp salt

1. Beat eggs until fluffy.

2. Add remaining ingredients and beat just until smooth.

3. Preheat waffle iron. Spray with nonstick cooking spray. Pour batter into iron. Cook until golden brown.

Notes:

*Only cook till light golden brown.

My inspiration

P.S. Anyone know a trick for getting a waffle to be just one color and not varying shades of brown? Look at my picture again if you need a visual.