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.
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.
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.
Runny Chocolate
Skillet Cookie
Ingredients
1/3 cup unsalted butter at room temperature
1/3 cup sugar
1/3 cup brown sugar
1 large egg
1 1/2 tsp. vanilla extract
1 cup Wonder Mills Whole Wheat Blend flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chunks
Directions:
Preheat oven to 350 °F.
In a large bowl, combine the butter and sugars together with a wooden spoon.
Add the egg and vanilla and mix until evenly mixed.
Mix in the Wonder Mills Whole Wheat Blend flour, baking soda, and salt.
Fold in the chocolate chunks.
Transfer dough to a cast-iron skillet and bake for 20 to 25 minutes or until the center is just set and golden.
Let cool for 5 minutes before serving!
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.
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.
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.
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.
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.
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.
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.
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.
Whole Wheat Blend Blueberry Sugar Muffins
Ingredients
1 1/2 cups WonderMills All-Purpose 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.
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.
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.
