In an effort to prepare healthier meals and snacks for the kids, I will often bake muffins and cookies from scratch, so I can at least have some control with what they eat. In an attempt to get more whole grains into the kids, I have been swapping out whole wheat flour for white flour.
What I find is that whole wheat flour has a more aggressive taste than white flour and is also drier. So when cooking with it, if you are trying to hide the whole wheatiness (yes I made up a word) you want to cook the items at the lower end of the cooking time so the baked good are not dry, and add a stronger, sweet flavor.
I made blondies this week, and Hubman showed the picture of the result.
Whole Wheat Peanut Butter Oatmeal Blondies (Serves Several)
2 sticks of butter, softened
3/4 Cup White Sugar
3/4 Cup Brown Sugar
1/2 Cup egg substitute
1 Tablespoon Vanilla
Dash Cinnamon
1 1/4 Cup Whole Wheat Flour
1 Cup Oatmeal (I used three envelopes of the plain instant oatmeal no one wanted to eat)
1 teaspoon baking soda
1 teaspoon salt
2/3 Cup Peanut Butter (I used Creamy-you make your own decision)
12oz Bag Chocolate Chips
1. Heat oven to 375. Spray a 13x9 pan with cooking spray
2. Cream butter and sugars together
3. Add egg substitute, vanilla and cinnamon, mixing well and scraping the bowl
4. Combine flour, oatmeal, baking soda and salt and add to the egg & butter mixture, a little at a time until fully mixed.
5. Add peanut butter and chocolate chips, mix until combined
6. Press mixture into prepared pan. (I will use wax paper to move the batter where I want it)
7. Bake for 20-25 minutes or until Golden Brown.
8. Cool before slicing.
My 1st batch was a little dry since I used 1/2 cup of PB and 1 1/2 cups of flour, and baked for 25-30 minutes. By mixing up the flour and pb ratio and cooking for less time should lead to a moister bar.
These bars are great in a lunch bag.
Next week, I am including a recipe for a cooking basic that I have actually NEVER made before....
What could it be?
The blondies were yummy!
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