Wheaty Scrumptious Chocolate Chip Cookies

What makes this Scrumptious Chocolate Chip Cookies different from all the other cookies out there is that its made with whole wheat flour!

Yup! you read correctly... WHOLE WHEAT!!!!

After my experience with the Devil's Food Cake, I decided to try another recipe using whole wheat. This time I didn't get a recipe from the book, instead I turned my favorite chocolate chip cookie recipe which I adapted from Jacques Torres, into something a little bit healthy. All I did was substitute the flour with whole wheat variety and I even changed the sugars used to Splenda, since my dad is a diabetic and he loves to eat sweets, I used sugar replacer, which turned out good. The weird thing about this whole wheat variety that I made is the cookies turned out looking like hockey pucks! They are still soft and chewy but nevertheless they look like hockey pucks!!!!

Maybe next time I'll try a recipe from the King Arthur Flour Whole Grain Baking and see if they would turn out like hockey pucks too!!! hehehehehe....

Devil be Good

When you hear the word whole grain what comes to my mind is hearty breads, so during my recent trip to Page One, I spotted on King Arthur Flour Whole Grain Baking book and it intrigued me...

Whole Grain Cakes!?!?!

Whole Grain Cookies!!!??!!

WOW! that's something special right!?!

I've been so excited gathering all the ingredients eeerrr....actually I only bought whole wheat pastry flour since I already have a whole wheat flour which I used before (I actually cannot remember which recipe needed that).

For my first try with this book, I chose to make the Devil's Food Cake. Hey! It gotta be chocolate, gotta ease my family into whole grain foods slowly :) The recipe is quite a breeze to make. I'm not actually sure if I did something wrong the batter seems a bit thick but it did make nicely though.

Is it alright to sift whole wheat pastry flour??? When I sifted it, stuff got left behind in the sifter, I think it's all the fiber stuff so after sifting it, I quickly remixed those fiber thingys back into the flour. I couldn't find with in the book if I should or shouldn't have sifted the whole wheat flour.

Another question is: "Are cakes made with all purpose flour + whole wheat pastry flour really a bit firmer that made with an ordinary flour?"

I'm trying to bake healthier stuff nowadays so that my family will be eating not just something sweet that they enjoy very much but also something that is good for their health. So now I'm trying to figure out the ins and outs of whole grain baking, have a hard time in finding barely flour though any suggestion what I can use instead?

TWD:Let's Get Marbled

This week's Tuesdays with Dorie event is hosted by Ashlee of A Year in The Kitchen, she chose The Black and White Banana Loaf which is such an easy breezy recipe that I had tons of fun making it.

I must admit, I'm a bit hesitant with the banana and chocolate combo then I remembered that I've seen such combo in Sherry Yard's book Secrets of Baking, so I threw caution to the wind and dig right into it.
The weird thing with this recipe is how lumpy it is! from begining to end! It's scary making such a lumpy batter, another scray thing about this is when I was mixing the batter with the chocolate, the batter kind of turned stiff! my mind is panicking already!!! I just kept reading the part that this recipe really has a lumpy batter, that calms me down.

This recipe is such a easy mid afternoon thing to do (after all the panic is done), it actually went well. Smelled like banana bread love the smell of it, but don't really care for it so didn't eat it, though my family did.

Another kitchen crisis adverted :)