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List of all the articles and recipes sorted by date.

  • whole wheat chocolate bran muffins

    Not as healthy as the other bran muffins, but this recipe is a bit more sneaky when it comes to getting a little extra fiber in your diet! Recipe makes approximately [yield 12-15 muffins, depending on size].

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  • whole wheat bran muffin recipe

    For such a healthy muffin, it's incredibly sweet and moist! In fact, they're so moist, it might be all right to eliminate the vegetable oil completely. I leave it to your own discretion! Happy baking! Recipe makes approximately [yield 12-15 muffins, depending on size].

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  • whole wheat peanut butter cookies

    A lot of people don't like peanut butter cookies. Well, those people should just move right along, because I love peanut butter cookies, and I'm here to spread the good word about one of my favorite recipes. Long live the peanut butter cookie! This recipe makes approximately [yield 35-40 small cookies]. Note: Set out the egg and butter ahead of t...

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  • blueberry-almond cake

    Inspired by a blueberry-frangipane tart we had earlier this year in France, this is a sweet, almondy cake with a lovely, fresh bite of blueberry. Lemon zest would be a nice addition, if you have a lemon lying around! Note: Set out the eggs, butter and buttermilk ahead of time so that they can reach room temperature. Recipe is for [yield one 22 cm...

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  • lemon-almond cake

    This whole wheat lemon-almond cake is a lovely treat for a weekend breakfast. Its tart, lightly nutty flavor is the perfect pick-me-up for the day ahead. For the glaze, you can add a few tablespoons of lemon juice to a cup of powdered sugar and pour over the cake after it has cooled. Recipe is for [yield one loaf] of quickbread.

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  • cream cheese filling

    This is a handy recipe for a multi-functional cream cheese filling. A nice addition to many whole wheat recipes, like this carrot bread!

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  • whole wheat carrot bread

    Carrot bread is a classic and a great recipe for whole wheat-ifying. Adding some cream cheese filling really finishes it off well! This recipe makes [yield one loaf of carrot bread].

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  • whole wheat chocolate hazelnut biscotti

    Biscotti are twice-baked Italian cookies. I thought biscotti would be a very good candidate for whole wheat-ification. It is a fairly light, crunchy cookie, and is frequently made with nuts. Using whole wheat would only serve to compliment that flavor and texture. Until this recipe, however, I had never tried making it with whole wheat flour. I dec...

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  • The much-anticipated Christmas Market in The Hague was...

    ... not as anticipated by the rest of the city's inhabitants, it would seem. What happened? We were in the city center on one of the busiest Christmas shopping days. Where are all the people? Just a block over, apparently. While the shopping streets were bustling, it was far quieter by the Grote Kerk. It had not escaped my notice two days bef...

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  • whole wheat fig and walnut cookies

    I have been obsessed with figs ever since a holiday with my parents on the California coast a few years ago. We were heading back to San Francisco on Highway 1 and stopped at a roadside fruit stand to grab some roadtrip-friendly bites. We were on our way again by the time we tried the figs. Fresh, perfectly sweet... they were the absolute best we h...

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  • whole wheat blueberry muffins

    I love the tart burst of flavor when biting into these muffins. It's a much more pleasant wake-up call than an alarm clock, if you ask me. Not to mention that it's a pretty nice little breakfast when you're in a rush. Not a bad start to the day! This recipe is adapted from the Culinary Institute of America's recipe in their book Baking and Past...

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  • whole wheat lavender cookies

    Lavender is one of those ingredients that we just don't use very often, but is absolutely spectacular when we do. The sweet, floral flavor goes so well with the light, nutty taste of the whole wheat flour, and makes such a nice little treat to have with a cup of tea. Note: Set out the egg and butter ahead of time so that they can reach room tem...

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  • whole wheat cinnamon-sugar cookies

    When the weather starts to cool, I automatically go into cinnamon mode. Which is a little strange, because cinnamon grows in warmer climates... but anyhow! It helps to give a feeling of warmth when it's chilly outside, so cinnamon is a staple ingredient this time of year. This time we've made the classic cinnamon-sugar cookies, and the whole whea...

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  • a spectacular day at the market!

    This past Sunday, Whole Wheat Sweets participated in its very first market! With an immense amount of help from friends, we produced a fridge-full of whole wheat goodness and were completely sold out by mid-afternoon! The Home Made Market, held twice a year in the trendy Zeehelden neighborhood of The Hague, was a huge success. The sun was shining...

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  • whole wheat mocha cookies

    At the recent Home Made Market in The Hague, these mocha cookies were our most popular variety. And is anyone surprised? I, for one, will never tire of a chocolate and espresso combination. As far as I'm concerned, the three of us will be the best of friends until the end of time. Note: Set out the egg and butter ahead of time so that they can...

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  • whole wheat white chocolate cranberry cookies

    I'm not normally a huge fan of white chocolate, but I love when it's mixed with the tartness of dried cranberries. Perfect combination! Note: Set out the egg and butter ahead of time so that they can reach room temperature. This recipe makes approximately [yield 35 small cookie]s.

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  • whole wheat baguette

    Okay, this isn't exactly a whole wheat sweet. More like a whole wheat savory! But this is such a lovely, basic recipe to keep on hand that it's worth making an exception. Few things are more magical than the transformation of four simple ingredients into something so beautiful and delicious. Flour, salt, yeast and water... into the oven and, poof...

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  • managing whole wheat in the baguette

    Bread is very basic: yeast, water, flour, salt. It is the crispy crust and the large holes throughout that add character to the bread. Strands of gluten formed during the mixing process are key to creating the light, airy inside of the ideal loaf. Without these gluten strands, you have a soft, dense and uninspiring result. the wonders of gluten...

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  • whole wheat chocolate chunk cookies

    Turning a classic into a whole wheat sweet! This recipe is modified from the Culinary Institute of America's recipe in their book Baking and Pastry: Mastering the Art and Craft. This is a very comprehensive book for both recipes and technique. Great to have on hand! Note: Set out the eggs and butter ahead of time so that they can reach room tem...

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  • whole wheat oatmeal raisin cookies

    Oatmeal raisin is my dad's favorite cookie, so I make these quite frequently. Of course, my parents live an ocean and continent away, so they never get to eat them, but... hey! It's the thought that counts, right? These cookies are really easy to whip up, and the dough keeps for quite some time in the refrigerator, so it's a fast fix for a semi-h...

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  • slow-motion dough mixing video

    Here's a slow-motion video we made of the various mixing stages of the whole wheat cinnamon rolls. You can see what it looks like at the end, you know how your own dough should look! Sometimes a recipe doesn't go quite as planned and the product doesn't come out looking as it should. What to look for? In a dough for a breakfast pastry, such...

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  • trip to the windmill "De Vier Winden"

    This past weekend, John and I went to the windmill "De Vier Winden." "De Vier Winden" is Dutch for "The Four Winds" Located in the Dutch town of Monster, it has been the site of various mills since 1311. The mill still grinds wheat into flour The previous mill burnt down in 1881 and the current mill was built...

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  • whole wheat banana muffins

    I hate when produce goes to waste, so I love anything that can save over-ripened fruit. Banana bread muffins are the perfect example of making use of some fruit that's been left a little too long. As the banana ripens, its starch is broken down into sugar. The really, really ripe bananas are really, really sweet! So even better than saving this f...

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