Fudgy Cream
Swirled Brownies
Ingredients
6 tablespoons (3/4 stick) unsalted butter, melted, plus more for pan
1 cup WonderMills All Purpose Flour
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon baking soda
1 cup packed light brown sugar
1 1/4 cups unsweetened applesauce
1 cup semisweet chocolate chips
1 large egg
Cream Cheese Mixture:
1 8 ounces package cream cheese
1 egg
1/3 cup white sugar
Directions:
Preheat oven to 350 °F and grease an 8-inch square baking dish; line with parchment. In a medium bowl, whisk together the flour, cocoa, baking powder, salt, and baking soda.
In a large bowl combine the sugar, applesauce, and egg. Combine butter and chocolate in a bowl over a pot of simmering water; stir until melted. Mix in chocolate mixture into sugar mixture, then add the flour mixture. Pour into pan and fold in with remaining chocolate.
In a separate bowl prepare the cream cheese mixture.
Beat together the cream cheese, egg and sugar until smooth. Add dollops of cream cheese mixture on top of the brownie batter. Swirl together.
Bake for 40 minutes, the center should still be moist. Allow to cool, then cut generously into 12 squares.
WondermillsMore Marble
Fudge Cake
Ingredients
2 cups Wondermills Whole Wheat Blend Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter or margarine softened
2 eggs
1 teaspoon vanilla extract
1 cup milk or dairy-free substitute
2 tablespoons unsweetened cocoa powder
Fudge Frosting:
1 and 1/4 cups unsalted butter, softened to room temperature
3 and 1/2 cups confectioners’ sugar
3/4 cup natural unsweetened or Dutch-process cocoa powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/4 cup heavy cream, half-and-half, or whole milk
Directions:
Preheat oven to 350 °F and grease a 9-inch round baking dish;
Place the Wondermills flour, baking powder, salt, sugar, and the wet ingredients into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for an additional 2 minutes until smooth. Pour the marble cake batter into a pan; reserve 3/4 cup batter for marble mixture.
Stir cocoa powder into the 3/4 cup reserved batter and dollop spoonfuls of the chocolate batter over the already poured white cake batter. Use a knife to swirl mixture into the desired marble effect.
Bake for 30 to 35 minutes, until an inserted wooden pick comes out clean. Allow the marble cake to set and cool.
For the Fudge Frosting:
Beat the butter until smooth and creamy, about 1 minute. Add confectioners’ sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once all ingredients are added beat on high speed until frosting ingredients are well incorporated. Add 1-2 more tablespoons confectioners’ sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick.
Once cool, frost the marble cake with desired fudge cream.
Creamy Peanut Butter Cookies
Ingredients
1 1/3 cups Wonder Mills All-Purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3/4 cup creamy peanut butter
1 large egg
1 1/2 tsp vanilla extract
Directions:
Preheat oven to 375 °F.
Line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the first four dry ingredients and set aside.
In the bowl of an electric stand mixer cream the butter, granulated sugar, and brown sugar until combined.
Mix in the creamy peanut butter then blend in egg and vanilla. With mixer set on low speed slowly add in the flour mixture and mix just until combined.
Scoop dough out and shape into balls, around 2 tablespoons each, then place on baking sheets spacing them 2-inches apart.
Using a long pronged fork flatten cookies slightly then turn fork going the opposite direction and flatten just slightly again.
Bake cookies in the preheated oven, one sheet at a time, for about 9 minutes, if cookies appear still soft allow hardening while cooling on the counter, about 5 minutes.
Then transfer the creamy peanut butter cookies to a wire rack to cool completely. Store cookies and an airtight container.
Fruit Topped
Fluffy Pancakes
Ingredients
Sprinkle Rolled
Cake Pops
Ingredients
Meyer Lemon
Meringue Pie
Ingredients
For the Crust
1/2 cup confectioners' sugar
1 1/2 cups WonderMills Whole Wheat Blend Flour
1 1/2 sticks unsalted butter, softened and sliced
For the Meyer Lemon Filling
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 Meyer lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
4 egg whites
6 tablespoons white sugar
Directions:
Preheat oven to 350 °F. In a food processor, combine the crust ingredients and process until the mixture forms a ball.
Press the dough into a 12-inch tart pan, with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
To make the Meyer Lemon Filling: In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat and stir frequently until the sugar mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while constantly stirring until thick.
Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large bowl, whip the egg whites until foamy; add the sugar gradually, and continue to beat until stiff peaks form. Spread meringue over pie, and form peaks with a fork or the back of a spoon.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Cookies ‘n Cream
Cupcakes
Ingredients
For the Chocolate Cupcakes
1 cup Wondermills All-purpose flour,
¼ cup plus 2 tablespoons unsweetened cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup brown sugar
½ cup granulated sugar
⅓ cup canola or vegetable oil
½ cup buttermilk
1 large egg
1 teaspoon vanilla extract
½ cup boiling water
1 teaspoon instant espresso powder or instant coffee granules optional, but recommended
For the Cookies 'n Cream Frosting
1 cup unsalted butter, softened to room temperature
3 cups ( powdered sugar
2-3 tablespoons heavy whipping cream
1 teaspoon vanilla extract
3/4 cup finely crushed chocolate sandwich cookie crumbs
Instructions:
To make the chocolate cupcakes:
Preheat oven to 350°F and line 12-16 muffin tins.
In a large mixing bowl, combine the Wondermills flour, cocoa, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Then, add the oil, buttermilk, egg, and vanilla extract and mix until just combined.
Add the instant coffee granules to the ½ cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined.
Evenly distribute the batter between all 16 cupcake liners, making sure to fill each one a little over halfway full. Bake at 350°F for 17-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Remove from the oven, carefully remove the cupcakes from the pan, and transfer to a wire rack to cool completely.
To make the cookies 'n cream frosting:
In a large mixing bowl using an electric mixer, beat the butter on medium speed for about 1 minute or until smooth.
Mix in the powdered sugar 1 cup at a time, making sure to mix well after each addition. Add the heavy whipping cream and vanilla extract and mix on medium-high speed until the mixture is well combined and creamy. Then, mix in the sandwich cookie crumbs on low-medium speed until well incorporated.
Pipe the frosting on the cooled cupcakes, and garnish with additional crushed cookie crumbs.
White Chocolate
Cheesecake Pops
Ingredients
24 ounces cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons Wonder Mills All-Purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
24 lollipop sticks
10 ounces white confectioners' coating
miniature semisweet chocolate chips
Directions:
Preheat oven to 350 °F.
In a large bowl, beat the cream cheese and sugar until smooth; mix in the sour cream and blend thoroughly until creamy consistency.
Add in the Wonder Mills All-Purpose flour, vanilla, and salt. once well incorporated add the eggs one at a time, blending thoroughly before adding the next egg, be careful to not overbeat, and pour the cheesecake batter into a 9-inch springform pan.
Bake in the preheated oven until the edges are golden, 50 minutes, and allow to cool for 1 hour, then refrigerate for 3 hours or overnight.
With a small cookie scoop, roll the cheesecake into 1 1/2-inch balls and place on a wax paper line cookie sheet Insert sticks into each pop and allow to harden in the freezer for at least 30 minutes.
Melt the white chocolate, and dip each cheesecake pop into the melted coating. Place on waxed paper until coating is set and refrigerate until ready to serve.
Flakey Butter Croissant
Ingredients
1 1/4 teaspoons active dry yeast
3 tablespoons warm water
1 teaspoon white sugar
1 3/4 cups Wonder Mills All-Purpose flour
2 teaspoons white sugar
1 1/2 teaspoons salt
2/3 cup warm milk
2 tablespoons vegetable oil
2/3 cup unsalted butter, chilled
1 egg
1 tablespoon water
Directions:
Combine the yeast, warm water, and 1 teaspoon sugar. Allow standing until frothy.
Add the Wonder Mills flour into a mixing bowl. In a separate bowl dissolve 2 teaspoons of sugar and salt in warm milk. Blend into flour along with the yeast mixture and oil. Knead until smooth. Cover, and let rise until the croissant dough has tripled in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 2.5 hours. Deflate and chill 20 minutes.
Massage the butter until it is a spreadable consistency.
Shape the dough into a rectangle; shmear the butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Rotate 90 degrees, so that folds are to left and right. Roll out to a rectangle. Fold in three again. Sprinkle lightly with flour, and put the croissant dough in a plastic bag and allow to refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
Preheat oven to475 °F.
To shape the croissants
Roll out the dough to a thin rectangle. Cut in half, and chill half while shaping the other half. Roll out to a rectangle. Cut into three 5 x 5-inch squares. Cut each square in half diagonally and roll each triangle lightly to elongate the point, so it should expand to 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
Bake for 12 to 15 minutes until croissants are flakey and golden.
Salted Caramel
CheeseTart
Ingredients
For the Crust
1/2 cup confectioners' sugar
1 1/2 cups WonderMills Whole Wheat Blend Flour
1 1/2 sticks unsalted butter, softened and sliced
Cheese Filling
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping
pre-made caramel cream
Flaked Sea salt
Directions:
Preheat oven to 350 °F. In a food processor, combine the crust ingredients and process until the mixture forms a ball.
Press the dough into a 12-inch tart pan, (or 6 mini individual tarts) with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Once evenly spread, top with caramel cream and sprinkle with flaked sea salt.
Allow the sea salt caramel tarts to set in the fridge before serving.
Pumpkin
Cheesecake
Ingredients
For the Crust
1/2 cup confectioners' sugar
1 1/2 cups WonderMills Whole Wheat Blend Flour
1 1/2 sticks unsalted butter, softened and sliced
Cheese Filling
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons WonderMills Whole Wheat Blend Flour
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 °F. In a food processor, combine the crust ingredients and process until the mixture forms a ball.
Press the dough into a 12-inch tart pan, (or 6 mini individual tarts) with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, and the spices. Add flour and vanilla. Beat together until well combined. Pour into cooled crust. Spread out evenly and place in the oven for 1 hour. Remove from the oven and let sit for 15 minutes.
Cover with plastic wrap and refrigerate for 4 hours.
NaomiTgis's All-Purpose Hamentashen
Ingredients
4 eggs
1 cup oil
1 1/4 cup sugar
1 teaspoon clear vanilla extract
3 teaspoon baking powder
1/2 teaspoon sea salt
5 1/2 cups WonderMills All-Purpose Flour
No mixer, no fuss, no margarine...
This recipe yields 2 dozen plus hamentaschen
Directions:
Preheat oven to 350 °F. Mix all ingredients together except the flour, gradually add 1 cup at a time; knead well.
The dough should be slightly sticky.
Roll into 1/4" inch thickness between two sheets of parchment paper.
Bake for 11 minutes or until golden.
Now for the fun part
Toppings*
Chocolate/White chocolate drizzle
Colored sprinkles
Nut crunch
Lotus cream and cookie crumble
Babka streusel
Powdered sugar
Lemon curd and Poppyseed
Rice crispy treat crumble
Chopped chocolate candy bars with glaze
Oreo cookie crumbs
Raspberry jam
Marshmallow Fluff and graham cracker crumbs
Chocolate Drizzle
Cookies
Ingredients
1 cup confectioners’ sugar
1 lb. margarine
4 ½ cups Isaac's WonderMills All-Purpose Flour
Pinch salt
2 tablespoons vanilla sugar
½ pound ground almonds
Melted chocolate for drizzling
Directions:
Preheat oven to 350°F and lightly grease a baking sheet.
In a large bowl, combine all the cookie ingredients, until blended.
Use a spoon to measure small dollops, roll the dough into balls and spread evenly on a baking sheet.
Bake at 350° for 12-15 minutes until cookies are soft and chewy
Once cookies are cooled, drizzle with melted chocolate.
Gooey
Chocolate Chip
Blondies
Ingredients
1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 large eggs, lightly beaten, room temperature
1 teaspoon vanilla extract
1-1/2 cups Isaac's WonderMills All-Purpose Flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dairy chocolate chips
1/2 cup dark chocolate chips, optional
Directions:
Preheat oven to 350°F and lightly grease a baking sheet.
In a large bowl, combine the first four ingredients, until blended.
Separately combine the WonderMills all-purpose flour, baking powder, and salt; add to brown sugar mixture.
Stir in the assorted chocolate chips.
Spread the blondie mixture onto your greased baking sheet.
Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes.
Once cooled slice the blondies into generous bars.
Dark Chocolate
Molten Lava Cake
Ingredients
1 stick unsalted butter
6 ounces bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 Tablespoons Isaac’s WonderMills All-Purpose Flour
4-6 squares of your favorite dark chocolate
flour for dusting
Directions:
Preheat oven to 450°F and lightly butter four ramekins. Dust with additional flour and pour out the excess.
Melt the butter and chocolate in a double boiler.
In a separate bowl, beat the eggs with the egg yolks, sugar, and salt at high speed until thickened and all ingredients are smoothly incorporated.
Whisk the chocolate until smooth and quickly fold it into the egg mixture. Add the two tablespoons of flour.
Spoon the lava cake mixture into the ramekins and place a square of your favorite dark chocolate in the center of the lava cake.
Bake for 11 minutes, or until the sides of the cakes are firm but the centers are soft and molten.
Garnish with powdered confectioners sugar, optional.
White Chocolate
Cheesecake
Ingredients
For The Butter Crust
2 cups of Isaac's WonderMills All-Purpose Flour
1 cup of unsalted butter, cubed
½ cup of packed brown sugar
Directions:
Combine all of the ingredients in a food processor.
Pulse for a few seconds until the mixture resembles coarse cornmeal.
Press the crust mixture into the bottom of a 9 x 13" pan.
Bake for 20 minutes in a preheated 350°F oven.
Meanwhile, prepare the White Chocolate Cheese Mixture
1/2 cup sugar
1 teaspoon vanilla
32 ounces Cream cheese, softened
12 ounces of your favorite white milk chocolate, broken into pieces,
melted, cooled
4 eggs
Directions:
When the crust is finished lower the oven to 325°F.
Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Fold in the melted white chocolate. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Refrigerate the white chocolate cheesecake for 4 hours before serving.
Creamy Crumb
Carrot Cake
Ingredients
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups Isaac’s WonderMills Whole Wheat Blend Flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
Cream Cheese Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:
Preheat oven to 350°F and grease a round baking pan with nonstick spray.
In a large bowl, cream the eggs, oil, sugar and 2 teaspoons vanilla. Slowly add in the WonderMills Whole Wheat Blend Flour, baking soda, baking powder, salt, and cinnamon. Fold in the carrots and pecans.
Once the carrot cake mixture is well combined pour into the greased baking pan.
Bake the cake for 40 to 50 minutes. Once baked allow to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
For the cream cheese frosting: Combine all the frosting ingredients except for the pecans. Beat until the mixture is smooth and creamy and stir in chopped pecans. Frost the cooled cake.
Fragrant Lemon
Crinkle Cookies
Ingredients
1 1/2 cups Isaac’s WonderMills All-Purpose Flour
1/2 cup butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup confectioners sugar
Directions:
Preheat oven to 350°F and grease a baking sheet with nonstick spray.
Cream the butter and sugar until fluffy add the vanilla, egg, lemon zest, and juice.
Slowly add in the dry ingredients, except the powdered sugar; stir until well incorporated.
Refrigerate dough for one hour.
Pour the confectionary sugar onto a large plate and roll a dough ball (teaspoon size) in the confectioners' sugar. Place on baking sheet and repeat with remaining dough.
Once the lemon crinkle cookies are well-coated bake for 9-11 minutes or until cookies are cracked on top.
Remove from oven and allow cookies to cool before removing from the baking sheet. Dust with additional powdered sugar, optional.
Crispy and Fluffy
Éclairs
Ingredients
1 cup Isaac's WonderMills All-Purpose Flour
1/2 cup butter
1 cup water
1/4 teaspoon salt
4 eggs
1 5 oz. package instant vanilla pudding mix
2 1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 450°F; lightly grease a parchment lined tray.
In a medium pan, combine 1/2 cup butter and 1 cup water. Bring to a boil, and stir until mixture is smooth. Reduce the heat to low, and add the WonderMills all-purpose flour and salt. Stir vigorously; when the combination is well combined lower the heat.
Add the eggs, one at a time, and beat well to incorporate. Add this dough mixture to a pastry bag fitted with a No. 10, or larger, tip, pipe the eclair dough onto cookie sheet in 1 1/2 x 4-inch strips.
Bake the eclairs for 15 minutes and then reduce the heat to 325°F, and bake for an additional 20 minutes. When the eclairs are crispy and hollow, allow cooling on a wire rack.
For the Classic Éclair Filling
Combine the vanilla pudding mix and milk in medium bowl and prepare according to package directions. In a separate bowl, beat the cream with an electric mixer, when stiff peaks form beat in 1/4 cup confectioners' sugar and one teaspoon vanilla. Fold the whipped cream into the pudding mixture. Add the filling to a piping bag. Cut the tops off of the cooled eclairs and fill with the filling mixture. Put lids back on.
Garnish the eclairs with your favorite ganache, powdered sugar, chopped nuts, and sugared crystals.
Crunchy Topped
Oatmeal Muffins
Ingredients
Oatmeal Muffins
1 cup milk or dairy-free alternative
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup WonderMills Whole Wheat Blend Flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
Oatmeal Topping
1 cup brown sugar
3/4 cup old-fashioned oats
3/4 cup WonderMills Whole Wheat Blend Flour
1 teaspoon ground cinnamon
1/2 cup cold butter
Directions:
Preheat oven to 425°F. Spray your lined muffin tins with cooking spray.
For the muffin mixture combine the oats and milk and soak for 15 minutes.
In the second bowl, beat the egg and oil; fold in the oatmeal mixture.
In a third bowl combine the rest of the dry muffin ingredients. Stir the flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
Prepare the Crunchy Oatmeal Topping Mixture:
Combine all the topping ingredients; break up the butter into small chunks so its easier to incorporate. Once the crunchy oatmeal crumbs are well combined generously sprinkle over the muffins.
Bake for 25 minutes, or until the crumb tops are golden and crisp.
Classic Chanukah
Donuts
Ingredients
4 cups Isaac's WonderMills All-Purpose Flour
1 cup Isaac’s WonderMills White Spelt Flour
1½ sticks butter softened
2 egg yolks
1 large egg
¾ cup warm milk
½ cup sugar
1¼ tablespoon dry yeast dissolved in ½ cup water
Oil for frying
Directions:
Mix all ingredients in mixer for 12 minutes, until dough comes together and is smooth.
Divide the dough into small golf-size balls. Place them on a parchment-lined baking sheet and cover
with a towel. Let rise for 45 minutes
For a Sufganiyah-type donut: You can skip to step 4.
3a. For a traditional donut with a hole: Using a small circle cookie cutter, cut out holes from the middle
of each donut. (Save holes for mini donut holes.)
For both types of donuts:
Bring the pot with oil to medium heat about 275°F.
Gently drop balls (2-3 at a time) into hot oil (or the donut circles with the holes).
Deep fry for 2 minutes on each side till they turn slightly golden brown.
Place on a wire rack and let cool off. You can now stuff your sufganiyot with jelly or custard or you can add the chocolate ganache glaze.
For the Chocolate Ganache Glaze
1½ cups confectioners’ sugar
4 tablespoons cocoa powder
2 tablespoons milk or water
2 teaspoons vanilla extract
Chopped almonds or peanuts (optional)
Sift together the sugar and cocoa powder in a medium bowl.
Slowly stir in the milk and vanilla, a little at a time, to
make a smooth, pourable glaze.
Dip cooled donuts into the glaze (and optional
nuts, sprinkles, caramel glaze) and place on wire rack to cool off
Spelt Crust
Blueberry Pie
Ingredients
White Spelt Crust
⅔ cup butter
2 cups Isaac's WonderMills Spelt Flour+ extra for sprinkling
2 Tablespoons sugar
¼ cup cold water
dash of salt
Blueberry Pie Filling
5 cups blueberries
¼ cup sugar
¼ cup water
¼ cup cornstarch
juice of one lemon
dash of salt
extra coconut sugar for sprinkling
Directions:
Preheat oven to 400°F.
In a food processor combine the butter, flour, 2 tbs sugar, ¼ cup water, and salt. Gather the dough and roll into a ball, then leave the dough to chill in the fridge for 25-30 minutes.
In a bowl prepare the blueberry pie filling to combine the blueberries, ¼ sugar, ¼ cup water, cornstarch, lemon juice and salt in a bowl. Stir until mixed. Set aside.
To roll dough, sprinkle flour on a clean surface. Cut ball of dough in half. Roll half the dough till its flat and gently transfer to a pie dish. Press down into place and remove the excess.
Pour blueberry filling over crust.
With the remaining spelt crust, make designs and place over the blueberry filling. Allow the pie to bake in the oven for 30-0 minutes until the crust is golden.
Whole Wheat Pumpkin Spice Muffins
Ingredients
1 and 3/4 cups WonderMills Whole Wheat Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 large eggs, at room temperature
1/2 cup lightly packed brown sugar
1 cup ( pumpkin puree (not pumpkin pie filling))
1/3 cup unsalted butter or margarine melted
1 teaspoon vanilla extract
1/3 cup milk or dairy-free alternative
Directions:
Preheat oven to 350°F and grease 16 muffin tins with nonstick spray.
In a large bowl, whisk the WonderMills Whole Wheat Flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Set aside; in a medium bowl, whisk the eggs, brown sugar, pumpkin puree, melted butter, vanilla, and milk together until combined. Pour the wet ingredients into the dry ingredients, stir a few times and fold until mixture is well combined.
Fill muffin cups around 3/4 - all the way full. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
Allow muffins to cool, enjoy the pumpkin spice aroma to waft through your kitchen.
Fudgy
Whole Wheat Blend
Chocolate Cupcakes
Ingredients
Chocolate Cupcake:
1 1⁄2 cups WonderMills Whole Wheat Blend Flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1⁄3 cup cocoa powder
1⁄2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar
Chocolate Frosting:
2 cups confectioners' sugar
2 ounces softened margarine
1/4 cup dairy-free milk, unsweetened soy or almond milk.
3/4 cup cocoa powder
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350°F and grease 16 muffin cups.
Mix all ingredients together until well combined.
Insert batter into tins and bake for 20-25 minutes until toothpick comes out clean in the center.
Prepare the chocolate frosting; in a medium-large mixing bowl, using an electric hand mixer, cream the confectioners' sugar with the margarine until mixture is well combined, about 45 seconds. Add the dairy-free milk, cocoa powder, and vanilla and continue to mix until smooth, about 1 minute. Refrigerate and allow to set.
Allow time to for cupcakes to cool then frost.
Fall
Angel Food Cupcakes
Ingredients
1 1/2 cup granulated sugar
1 cup cake flour*
1/2 teaspoon salt
12 large egg whites, at room temperature
2 Tablespoon warm water
1 1/2 teaspoon cream of tartar
2 teaspoon pure vanilla extract
Pumpkin Cream Cheese Frosting:
16 oz cream cheese
1 cup pureed pumpkin (canned is fine)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
2/3 cup packed brown sugar
*1 cup and two tablespoons Isaac's WonderMills All-Purpose Flour + 2 Tablespoons cornstarch
= 1 cup cake flour
Directions:
Preheat oven to 325°F.
Grease 24 cupcake liners.
In a food processor pulse the sugar until fine. Remove 1/2 and set aside for soon, keep the rest inside the food processor. Add the cake flour mixture and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is light.
In a large bowl using a mixer fitted with a whisk attachment, whip egg whites, water, and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the sugar that was set aside. Whip until soft peaks form, about 5-6 minutes; add the vanilla extract and beat just until incorporated.
Using a fine mesh strainer slowly sift the flour mixture into the egg mixture in several additions, gently folding after each addition.
Spoon batter into liners, filling only 2/3 full.
Bake the cupcakes until very lightly brown and golden around the edges, about 18-20 minutes.
Allow the cupcakes to cool for 10 minutes in the pan, then remove and place on a wire rack to cool completely before frosting.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar until smooth, garnish with seasonal nuts, spices, and chocolate.
Whole Wheat Blend
Apple Pie Muffins
Ingredients
4 1/2 cups WonderMills Whole Wheat Blend Flour
2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk or buttermilk substitute*
1 cup butter, melted
2 teaspoons vanilla extract
3 cups packed brown sugar
4 cups diced apples
1 cup packed brown sugar
2/3 cup WonderMills Whole Wheat Blend Flour
2 teaspoons ground cinnamon
4 tablespoons butter, melted
Add all ingredients to list
*buttermilk substitute,
4 tablespoons freshly squeezed lemon juice or white vinegar
2 Cups milk.
Stir in lemon juice or vinegar into the milk until combined. Allow the buttermilk substitute to rest for 30 minutes at room temperature until the milk begins to curdle and becomes acidic.
The homemade buttermilk can be used in place of buttermilk in the recipe as it calls for. Can be stored it in the fridge for up to 3 days.
Directions:
Preheat oven to 375°F.
Grease 24 cupcake liners.
In a large bowl, stir together the 4 1/2 cups flour, baking soda, and salt. In a separate smaller bowl, mix together the eggs, buttermilk, 1 cup melted butter, vanilla and 3 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and fold in the diced apples into the bowl. Spoon batter into the prepared muffin tin, filling the cups to the top.
In a small bowl, stir together 1 cup of brown sugar, 2/3 cup flour, and cinnamon. Drizzle in 4 tablespoons of melted butter and combine until well blended. Sprinkle crumb mixture over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until the tops of the muffins are golden and apples smell fragrant.
WholeWheatBlend
Blueberry Sugar Muffins
Ingredients
1 1/2 cups Isaac's WonderMills All-Purpose Flour or Whole Wheat Blend Flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup All-Purpose Flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 400°F and grease the muffin cups.
Combine the first four dry ingredients. Add the oil, egg, and milk to a cup and combine both mixtures. Fold in blueberries. When the mixture is combined add to muffin tins, can be filled to the top.
For the sugar crumb topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with a fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Dairy Cinnamon Swirls with Milky Glaze
Ingredients
Dairy Cinnamon Roll Dough:
1 c. warm milk
2 ¼ teaspoon. or 1 packet yeast
½ cup granulated sugar
½ cup melted butter
2 teaspoon Kosher salt
2 large eggs
4 ½ cups Isaac's WonderMills All-Purpose Flour* + extra for handling
Cinnamon Roll Filling:
1 c. packed brown sugar
2 ½ Tablespoons cinnamon
½ cup butter
Milk Glaze:
1 cup confectioners' sugar, sifted
2 Tablespoon milk
Directions:
In a large bowl add yeast and sugar to warm milk, stir gently to combine and let yeast activate. Once the yeast has activated, add melted butter, salt, eggs, and flour. Gently mix until well-combined.
Turn dough onto a lightly floured surface and knead for 10-12 minutes. Form the dough into a large ball and place into a buttered glass bowl. Cover lightly with plastic. Allow to rise until the dough has doubled in size.
Place dough on a large lightly floured surface and roll to 1/4 -inch thickness. Spread softened butter over the top of the dough. In a separate bowl, stir together the brown sugar and cinnamon; then sprinkle generously all over the buttered dough.
Tightly roll the dough, cut it into 3/4-inch to 1-inch slices and place onto a greased baking sheet.
Preheat oven to 400°F.
Allow rolls to rise for 30 minutes on baking sheet, then bake until fluffy and lightly browned, about 15-20 minutes.
While cinnamon rolls are baking, prepare the glaze. In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Remove cinnamon rolls from the oven and allow to cool slightly. Immediately drizzle glaze over rolls.
*The All-Purpose flour can be substituted with our Whole Wheat Blend; it converts cup for cup.
All-PurposeMilk Chocolate Chip Cookies with Cream Cheese Glaze
Ingredients
2 sticks (1 cup) butter
1 package (8 ounces) cream cheese (brick-style - unwhipped)
1 cup granulated sugar
2 eggs
¾ cup brown sugar
1 teaspoon baking soda
1½ teaspoons vanilla extract
¼ teaspoon salt
2½ cups Isaac's WonderMills All-Purpose Flour
1½ bags Milk Chocolate Chips, plus extra, for topping
flakey sea salt, optional, for topping
Melted Milk Chocolate Chips, optional, for garnish
Cream Cheese Glaze
4 ounces (1/2 package) cream cheese (unwhipped)
1 cup powdered sugar
3 Tablespoons milk
½ teaspoon vanilla extract
Recipe adapted from Miriam Pascal, Overtime Cook.
Whole Wheat Blend Carrot Cheese Muffins
Ingredients
Cheese filling:
1 container (5-6 ounces) nonfat vanilla Greek yogurt
1/2 cup reduced-fat whipped cream cheese
1/4 cup honey
1/4 cup brown sugar, optional
Muffin Batter:
3/4 cup of oil OR replace 1/2 cup with unsweetened applesauce
1/4 cup honey, maple or agave
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
Pinch salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
3/4 cup finely grated carrots
1 cup milk or milk substitute
2 1/4 cups WonderMills Whole Wheat Blend Flour
Recipe adapted from Miriam Pascal, Overtime Cook.
Whole Wheat Blend Cranberry Pistachio Biscotti
Ingredients
2 cups WonderMills Whole Wheat Blend Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup vegetable oil (or coconut oil)
1 teaspoon vanilla extract
2 eggs
1/4 cup chopped unsalted pistachios
1/4 cup dried cranberries
1/4 cup white chocolate chips
Garnish
1 cup white chocolate chips
Recipe adapted from Melinda Strauss, Kitchen Tested.
Mini Chocolate Chocolate Chip
Bundt Cakes
Ingredients
Nonstick cooking spray for baking
1 1/2 cups WonderMills All-Purpose or Whole Wheat Blend Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
1 cup of your favorite mini chocolate chips
Garnish
Chocolate ganache
Directions:
Preheat oven to 350°F and spray 6 mini bundt cake molds with nonstick spray.
In a medium bowl, combine the WonderMills Flour, baking powder, baking soda, and salt; set aside.
In a large bowl, beat 1 stick butter with an electric mixer on medium t speed; add the sugar and combine until fluffy. Beat in the eggs and vanilla. Add the flour mixture with sour cream. Gently fold in 1 cup mini chocolate chips and divide into prepared molds.
Bake for 20-25 minutes and allow to cool on a wire rack for 5 minutes before drizzling on your favorite chocolate ganache.
All-PurposeDecadent Chocolate Babka
Ingredients
3/4 cup warm milk or dairy-free substitute (105–115°F)
1/2 cup plus 2 teaspoons sugar
3 teaspoons active dry yeast (from two 1/4-oz packages)
3 1/4 cups WonderMills All-Purpose Flour, plus additional for dusting
2 whole large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces and softened
1 large egg yolk
1 tablespoon heavy cream or whole milk
For chocolate filling
5 tablespoons unsalted butter or margarine well softened
2 (3 1/2- to 4-oz) bars fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1/4 cup sugar
2 8 3/4- by 4 1/2- by 2 3/4-inch loaf pans
1 parchment paper
Directions:
For the dough:
Stir together two teaspoons of sugar and warm milk in a bowl of an electric mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes.
Add 1/2 cup flour to the yeast mixture and beat on medium speed until the mixture is combined; add the whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar. Reduce speed to low, then mix in the remaining 2 3/4 cups flour, about 1/2 cup at a time. Increase the mixer speed to medium, beat in butter, piece by piece, about 4 minutes, note dough will be very soft and sticky. Place dough in a lightly oiled bowl and cover with plastic wrap, allow dough to rise until it has doubled in size.
For the babka filling:
Line two loaf pans with 2 pieces of parchment paper, 1 lengthwise and 1 crosswise.
Halve the dough. Roll out 1 half of dough on a floured surface into a large rectangle shape.
Beat together the egg yolk and cream, then brush 2 1/2 tablespoons of softened butter on dough, leaving a 1/2-inch border all around. Brush some of the egg wash on the closest long border.
Sprinkle half of the chocolate evenly over dough, then sprinkle with the half of sugar (2 tablespoons). Starting with long side farthest from you, roll dough into a snug. Bring ends of log together to form a ring, and pinch to seal. Twist entire ring twice to form a double figure 8 and fit into one of the lined loaf pans.
Make second a babka with the remaining dough. Save the remaining egg wash for later. Cover pans with buttered plastic wrap and let babkas rise, 1-2 hours.
Preheat oven to 350°F.
Brush tops of dough with remaining egg wash. Bake, until tops are deep golden brown and bottoms, sound hollow when tapped, about 40 minutes. Allow loaves to cool completely before cutting thick chocolatey slices.
All-Purpose Vanilla Sponge Cake
Ingredients
1 1⁄2 cups Isaac's WonderMills All-Purpose Flour
1 cup sugar
1⁄3 cup vegetable oil
1 cup water
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon vanilla
1 tablespoon orange juice
Directions:
Preheat oven to 350°F
Line and lightly oil a round cake tin and mix the dry ingredients together in a large bowl.
With an electric mixer, beat the oil, vinegar, vanilla, and water together in a separate bowl.
Make a well in the dry mix and add the wet mix. Beat this together slowly until well combined.
Pour the mixture into the prepared tin. Bake 45-60 minutes.
Remove the sponge cake from oven and allow to cool in the tin for 5-10 minutes before garnishing with your favorite toppings such as chocolate spreads, icing, jam, and fruit.
All-Purpose Cinnamon Babka Bliss
Ingredients
Dough Ingredients
2 1/4 teaspoon active dry yeast (1 packet)
2/3 cup whole milk, warmed to 110 degrees F, plus 1 additional tablespoon for egg wash
5 tablespoons unsalted butter, room temperature
3 tablespoons granulated sugar
1 1/2 tablespoons vegetable oil (I use canola or grapeseed)
1 1/2 teaspoon vanilla extract
4 egg yolks (reserve 1 egg white for egg wash and 1 egg white for cinnamon filling)
3 1/4 cups Isaac's WonderMills All-Purpose Flour
1 teaspoon kosher salt
Cinnamon Filling Ingredients
1 cup dark brown sugar
1/4 cup WonderMills All-Purpose Flour3 tsp ground cinnamon
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1 egg white
Streusel Ingredients
1/4 cup dark brown sugar
1/4 cup WonderMills All-Purpose Flour
2 tablespoons unsalted butter, chilled and cut into small pieces
1/4 tsp salt
Directions:
For dough: Dissolve the yeast in the warm milk. Whisk the yeast/milk mixture until foamy. While the yeast proofs, in a stand mixture fit with the paddle attachment, cream together the butter and sugar. Once the butter and sugar are well combined, add the oil and vanilla extract and mix well at low speed, then add egg yolks 1 at a time and increase the mixer to high. Beat for an additional 2 minutes.
Bring the mixer back to low speed and add flour and salt. Once combined add the yeast mixture.
Mix until just combined, then replace the paddle attachment with the dough hook. Continue to mix just until a soft dough forms. Place the formed dough on a lightly floured surface and knead.
Place the ball of dough into a lightly greased mixing bowl and cover with plastic wrap. The dough can rise in the refrigerator overnight, or it can rise at room temperature for 1-2 hours, and it has just about doubled in size.
For the cinnamon filling: In a separate bowl combine all the cinnamon filling ingredients.
Remove the dough from the refrigerator and allow to come to room temperature, about 1 hour. Roll it on a lightly floured surface until it is a large rectangle shape.
Spread the cinnamon filling evenly over the dough, but leave a 1-inch border around the edge.
Starting with the long side, roll the dough into a tight log.
Roll the log back and forth several times, gently spreading it out until the length of the log is about 20 inches.
Twist the dough into a figure 8 and pinch the ends together.
Line the loaf pan with parchment paper, then lightly spray the parchment with nonstick cooking oil spray. Transfer the dough to the lined loaf pan. Cover the pan, and allow to rise for 1 hour, or until the cinnamon babka completely fills the pan.
Prepare the streusel by combining the streusel ingredients in a mixing bowl until well combined and crumbly.
Once the dough has risen, preheat oven to 350°F.
Poke a few holes into the babka to release steam during baking.
Brush the babka with an egg wash made from 1 egg white and 1 tablespoon of whole milk.
Sprinkle the streusel over the top of the babka. Bake the pan for 25 minutes, then turn the pan to180°F and cook for an additional 25 to 30 minutes. the babka should be golden brown and should have a hollow sound when tapped. Serve warm and let the aroma take you on a cinnamon filled journey.
Whole Wheat Blend
Double Fudge Brownies
Ingredients
6 tablespoons (3/4 stick) unsalted butter, melted, plus more for pan
1 cup WonderMills Whole Wheat Blend Flour
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon baking soda
1 cup packed light brown sugar
1 1/4 cups unsweetened applesauce
1 large egg
8 ounces semisweet chocolate, coarsely chopped
Directions:
Preheat oven to 350 °F and grease an 8-inch square baking dish; line with parchment. In a medium bowl, whisk together the flour, cocoa, baking powder, salt, and baking soda.
In a large bowl combine the sugar, applesauce, and egg. Combine butter and chocolate in a bowl over a pot of simmering water; stir until melted. Mix in chocolate mixture into sugar mixture, then add the flour mixture. Pour into pan and top with remaining chocolate.
Bake for 40 minutes, the center should still be moist. Allow to cool, then cut generously into 12 squares.
All-Purpose
Dairy Pound Cake with Amaretto Glaze
Ingredients
1 1/4 cups butter, softened
3 oz. cream cheese softened
2 1/2 cups sugar
3 tablespoons almond liqueur
1 tablespoon vanilla extract
2 1/2 cupsIsaac's WonderMills All-Purpose Flour
6 large eggs
2 cups powdered sugar
2 tablespoons Amaretto
2 tablespoons whole milk
1/2 teaspoon almond extract
1/3 cup sliced almonds
Directions:
Preheat oven to 325°F. In an electric mixer beat the butter and cream cheese until creamy. Add the sugar, and continue mixing until fluffy.
Add liqueur and vanilla, beating just until blended. Gradually add all-purpose flour to butter mixture, beating at low speed just until blended after each cup added. Add eggs, one at a time, beating at low speed.
Pour batter into pan and bake at 325°F for 1 hour, or until a toothpick comes out clean.
Prepare Amaretto Glaze; remove cake from oven when ready and gradually spoon warm Amaretto Glaze over cake in pan, allowing the glaze to soak into the cake after each addition. Sprinkle with shaved almonds and allow to cool completely in pan on a wire rack, for about 1 hour and 30 minutes.
All-Purpose
Butter Crumb Crust
Ingredients
2 cups of Isaac's WonderMills All-Purpose Flour
1 cup of unsalted butter, cubed
½ cup of packed brown sugar
Directions:
Combine all of the ingredients in a food processor.
Pulse for a few seconds until the mixture resembles coarse cornmeal.
Press the crust mixture into the bottom of a 9 x 13" pan.
Bake for 20 minutes in a preheated 350°F oven.
Top with your favorite pie filling.
WholeWheat Blend
Honey Bundt Cake
Ingredients
1 cup white sugar
1 cup vegetable oil
2 eggs
3/4 cup honey
1 teaspoon vanilla extract
2 1/2 cups WonderMills Whole Wheat Blend Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 apples - peeled, cored and shredded
Directions:
Preheat oven to 325°F.
Grease and flour a 9-inch bundt pan.
Stir together the sugar and oil in a large bowl. Beat in the eggs until combined, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon, and allspice; stir into batter; add in the chopped apple.
Bake bundt for 45 minutes-1 hour. Allow cake to rest on the counter for 20 minutes before it is removed from bundt pan. When ready to serve drizzle with honey and powdered sugar.
All-Purpose
Rollout Honey Cookies
Ingredients
3 cups Isaac's WonderMills All-Purpose Flour plus more for rolling
1 tsp. cinnamon
1/2 tsp. table salt
1/4 tsp. baking soda
8 ounces or 2 sticks margarine, at room temperature
3/4 cup granulated sugar
1/4 cup honey
1 large egg
1 tsp. pure vanilla extract
Recipe adapted from The Peppermill.
Spelt Flour Chocolate Chip Cookie Ice Cream Sandwiches
Ingredients
3/4 cup cane sugar
1/2 cup coconut oil melted
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups WonderMills White Spelt Flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dairy free chocolate chips
1 tub of your favorite ice cream
Directions:
Stir together the sugar and melted coconut oil. Let sit for a few minutes to allow the sugar to dissolve.
Add the egg and vanilla and stir until combined. Mix in the dry ingredients then fold in the chocolate chips by hand.
Using a large cookie scoop form about 12-14 dough balls. Press a few more chocolate chips into the top of each dough ball. Cover with plastic wrap and refrigerate the dough balls for at least 1-2 hours (or 1/2 hour in the freezer).
Preheat oven to 350°F and arrange cookie balls 2 inches apart on the lined sheet.
Bake for 8-10 minutes until the edges are crispy and center still has a gooey fill. When set add your favorite ice cream scoop fora sandwich.
