Category Archives: whole grain

Better Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip CookiesYou will never find health food masquerading as dessert on this website, but I freely admit that some of my recipes are more nutritious than others. For instance, these Whole Wheat Chocolate Chip Cookies are made with 100% whole wheat flour, so they have more protein and fiber than your average cookie, along with some nutty whole grain flavor. They’re also full of butter, brown sugar and chocolate though, so don’t get it twisted—these are dessert, not a side salad. Nobody comes to this site for the vegetables.Whole Wheat Chocolate Chip CookiesIf you think you’ve seen these on here before, that’s because you have…or a version of them, anyway. I posted Whole Wheat Chocolate Chip Cookies back in the winter of 2016. I stand by that recipe, although my personal cookie tastes have changed since then, as has my general baking philosophy.

…can’t believe I just said I had a “baking philosophy.” Oof, that’s pretentious.

But seriously, in the intervening five years I’ve learned a few things about leaveners and flour and cookies in general, and that knowledge and desire for simpler, better home baking has led to a lot of good things. You know, like four dozen soft & chewy Whole Wheat Chocolate Chip Cookies.Whole Wheat Chocolate Chip CookiesThe ingredient list for these cookie is similar to the old recipe, but it’s been simplified. There’s less flour, I nixed the cornstarch, shifted the leaveners, and swapped all the white sugar for dark brown.

I’ve also fully eliminated the chill, which I rarely do in cookie recipes. Chilling cookie dough helps to produce thicker, puffier cookies, but these bake up nice and soft without any break in the action. If you want a slightly thicker cookie, or need to take a pause between mixing and baking, feel free to chill the dough for an hour or two before baking them off. For me though, these crisp-edged, soft-centered whole grain cookies are perfect without any lag time.Whole Wheat Chocolate Chip CookiesFor those of you wondering if whole wheat flour makes these taste healthy, it’s a resounding “no” because they’re not any less indulgent than the chocolate chip cookies you’ve eaten your whole life. The whole wheat flavor is absolutely there, but so is all that caramelly brown sugar, butter and chocolate. The whole wheat simply adds a subtle toastiness that amplifies the classic flavor we all love.

So, yeah. Health food, these are not. But delicious? You bet.Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies
makes about 4 dozen cookies

2 3/4 cups whole wheat flour (or white whole wheat flour)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoons Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups dark brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a large mixing bowl, whisk together whole wheat flour, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in dark brown sugar, followed by eggs and vanilla. Add dry ingredients in two installments, beating until completely combined. Mix in chocolate chips.

Scoop dough in 1 1/2 tablespoon increments (I used a medium cookie scoop) and roll into balls, setting them two inches apart on the prepared pans. Bake 10-11 minutes until they look just slightly underdone. Let cool on the sheet pans for five minutes before transferring to a cooling rack to cool completely.

Cookies will keep covered at room temperature for up to a week.

Whole Wheat Chocolate Chip Muffins

Whole Wheat Chocolate Chip MuffinsIn five years, I’ve deleted exactly three recipes from this blog. I’ve kept terrible photos, absurdly lengthy writing and even some personal stuff on here, so you may be wondering why I’d remove whole recipes. The answer is simple: because they were bad. Not “not perfect,” not “unoriginal.” Just bad. They didn’t taste good and/or work properly, and those are basically the only two requirements for me to put a recipe on here, so I deleted them. Among the group were a batch of Whole Wheat Chocolate Chip Muffins that were truly atrocious, and which I have finally found the time to rework into something delicious.Whole Wheat Chocolate Chip MuffinsNow, I didn’t intentionally write a terrible muffin recipe. There were circumstances. I wrote the old recipe for Whole Wheat Chocolate Chip Muffins when I was five days off the break-up a four year relationship. That was my first mistake—don’t try to do good work when you’re heartbroken.

My next mistakes were not adding enough fat, eggs or dairy. My best friend made the old version a few years back and the only word she used to describe them was “lumpy.” Yikes. I took down the recipe shortly thereafter and put the words “Whole Wheat Chocolate Chip Muffins” on my to-bake list once again.Whole Wheat Chocolate Chip MuffinsTwo weeks ago, I found myself five years more experienced, very over that boyfriend, and with a large bag of mostly-unallocated whole wheat flour. Armed with that and a newfound favorite muffin recipe, I set out to fix my past mistakes. Dare I say I nailed it?Whole Wheat Chocolate Chip MuffinsThese Whole Wheat Chocolate Chip Muffins are soft and just sweet enough, with plenty of chocolate chips and whole grain flavor. Butter, sour cream and eggs keep them moist and balance the potential for heaviness that comes with using all whole wheat flour. They also get a little lift from starting in a 400F, then continuing at 350F until they’re fluffy, puffy and perfect.

Thank goodness for second chances.Whole Wheat Chocolate Chip Muffins

Whole Wheat Chocolate Chip Muffins
makes 12 standard muffins

2 cups whole wheat flour (or white whole wheat flour)
1/4 teaspoon cinnamon
3/4 cup light or dark brown sugar, packed
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
2/3 cup milk, room temperature (not skim or nonfat)
1/3 cup sour cream, room temperature
1 1/2 cups semisweet chocolate chips, plus more for topping

Preheat oven to 400F. Grease a 12-cup standard muffin tin, or line with cupcake liners. Set aside.

In a small mixing bowl, whisk together whole wheat flour, cinnamon, brown sugar, baking powder, baking soda, and salt. Set aside.

In a medium mixing bowl, use a whisk to beat eggs. Whisk in butter and vanilla, followed by whole milk and sour cream. Add wet ingredients to dry, using a silicone spatula or wooden spoon to combine. Do not overmix. Fold in chocolate chips. Divide batter among prepared muffin cups. Dot the tops with additional chocolate chips, if desired.

Tap full pan on the counter five times. Bake for five minutes at 400F. Do not open the oven door. Reduce baking temperature to 350F, and bake an additional 15-16 minutes, until a toothpick inserted in the middle comes out clean.

Let muffins cool in the pan for 10 minutes before removing to a rack to cool completely. Serve.

Muffins are best the day they are made, but may be kept covered at room temperature for a couple of days. They will keep well in the refrigerator for up to 5 days.

Whole Wheat Chocolate Chip MuffinsWhole Wheat Chocolate Chip MuffinsWhole Wheat Chocolate Chip Muffins

Most Popular Recipes of 2020

Another year has come and (almost) gone, and I think we can all agree that it was a doozy! Many of us spent more time at home than ever, and that means that a lot of people (and I mean a lot) discovered the pleasure of baking. Or at the very least, they baked something, and sometimes that something was one of my recipes. *pandemic hair flip*

In that vein, this is the annual top ten most popular recipes from E2 Bakes. Many of these recipes have appeared on past lists, and I’m sure some of these will make the cut next year. Please note that, for the first time, none of the recipes on this year’s list were actually published this year. 2020 just happens to be when they hit their stride. The internet works in mysterious ways.Most Popular Recipes of 2020
10) Polenta Breakfast Bake {Gluten-Free}

Everybody loves a special breakfast, and for me, this Polenta Breakfast Bake is about as special as it gets. This is a gluten-free spin on my mom’s go-to Christmas brunch offering. Cheesy, filling and endlessly adaptable—take my recipe and make it vegetarian, use it as a base for leftover odds & ends, or eat it for breakfast for dinner! Take my recipe and make it yours.Most Popular Recipes of 2020
9) Churros {Accidentally Vegan}

Who doesn’t love churros?! These crisp and delicious Spanish-style doughnuts are easier to make than you might imagine. Mix up a quick dough in a warm pan, then pipe it into hot oil and toss the results with cinnamon-sugar. So good! And accidentally vegan!!! Make 2021 the year you make your own churros—trust me.Most Popular Recipes of 2020
8) Maple Layer Cake

I haven’t made many layer cakes in 2020–without parties, there wasn’t much point—but this Maple Layer Cake is one of my favorites. Surprisingly simple with huge maple flavor, it’s no surprise that this recipe made this list again.Most Popular Recipes of 2020
7) Toasted Oat Graham Crackers {Vegan & Gluten-Free}

Many of my most popular recipes are vegan or gluten-free, despite the fact that I am neither. These Toasted Oat Graham Crackers? They’re both! And incredibly delicious stacked with toasted marshmallows and chocolate. Mmhmm.Most Popular Recipes of 2020
6) Banana Snickerdoodles

Banana bread may have had its moment in 2020, but I think Banana Snickerdoodles should have theirs’ in 2021. Soft, chewy and egg-free, a batch of these will make exceptional use of your brown bananas.Most Popular Recipes of 2020
5) Coconut Custard Pie

Coconut Cream Pie is great and all, but have you tried Coconut Custard Pie? Because you should. There’s a reason it’s on this list: because rich coconut custard baked into a pie crust is about as good as dessert gets.Most Popular Recipes of 2020
4) Maple Thumbprints

First a cake and now the thumbprints- y’all sure do love maple syrup! And to state the obvious, so do I.Most Popular Recipes of 2020
3) Chocolate Macaroon Tart {Grain-Free}

This five ingredient Chocolate Macaroon Tart was a hit from the moment I hit “publish.” It’s super simple to make, completely grain-free, and while I originally made it for an Easter dessert, it’s perfect for any occasion including New Year’s Eve.Most Popular Recipes of 2020
2) Silky Smooth Sweet Potato Pie

Silky Smooth Sweet Potato Pie was my most popular recipe of 2019 and is the second most popular of both 2018 and 2020. It’s a classic with a textural twist, and so, so delicious.Most Popular Recipes of 2020
1) French Apple Cake

This simple cake was far-and-away my most popular recipe this year, and for good reason. It’s easy to make, requires ingredients you probably already have, and is the perfect finish to any meal. Pandemic or no, this basically my favorite kind of recipe.

Have you made any of these recipes? What was your favorite E2 Bakes recipe this year? Let me know in the comments or on social media!Most Popular Recipes of 2020

Oatmeal Puff Pancake {Gluten-Free Dutch Baby}

Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Did you know you can make a Puff Pancake {Dutch Baby} without any flour? And that by swapping in an equal volume of oats, reducing the milk, and getting the eggs extra foamy, you can get just as golden and rumply a result as in every other version you’ve ever had?Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Well, I didn’t. It hadn’t even occurred to me until I made Oatmeal Waffles a few weeks ago. But indeed, just as you can blend whole oats into cookies, graham crackers and linzers, you can swap them for the usual flour in and make one hell of a Dutch Baby.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Not only is this oven pancake completely whole grain, it’s also naturally gluten-free! If you or a fellow breakfast guest needs to be gluten-free, make sure your oats are certified gluten-free.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}If you’re wondering if this Oatmeal Puff Pancake is more work than the traditional version, the answer is “no.” Just like its gluten-full counterpart, the batter comes together in under 90 seconds in a blender, then goes directly into a super hot, buttery pan, then into the oven for 18 minutes.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}The pancake is ready when the edges are golden brown and the center is beginning to take on color. It will also likely (but not always) have a few large bubbles, which will quickly disappear as the puff relaxes into a smoother bowl shape at room temperature.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Once it’s deflated, fill your Oatmeal Puff Pancake with your favorite seasonal fruit (I went with the last of the plums and blackberries) and drizzle with maple syrup, or go more traditional with lemon and confectioner’s sugar. Then slice into this custard-centered beauty and behold its crisp-chewy edges.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Like other Dutch Baby recipes, this Oatmeal Puff Pancake can be scaled up or down depending on the size of your pan and how many servings you need. I’ve included times and proportions for four different yields in the recipe notes to make sure that there’s plenty to go around.

Whether you’re a single person or a family of 5-6, this is one heck of a sweet brunch. If you can’t wait for the weekend though, I have it on good authority that it makes a great Wednesday night breakfast for dinner.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}

Oatmeal Puff Pancake {Gluten-Free Dutch Baby}
makes one large puff pancake, about 4-6 servings

4 large eggs, room temperature
1 cup old-fashioned oats (use certified gluten-free for gluten-free)
4 tablespoons granulated sugar
1/8 teaspoon ground cinnamon (optional, but recommended)
1/2 teaspoon Kosher or sea salt
2/3 cups milk of choice (I used whole)
4 tablespoons unsalted butter

For serving:
seasonal fruit
maple syrup
lemon wedges/juice
confectioner’s sugar

For smaller pancakes (6, 8 and 10-inch pans), see notes below the recipe for quantities and baking times.

Place a large (12-inch) ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 400F.

In the a high-powered blender (or food processor), blend eggs for 30 seconds until frothy. Add oats, sugar, cinnamon, salt, and milk. Blend another 30-45 seconds.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 60-90 seconds, until butter has melted. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter. Bake 17-18 minutes, until puffed and golden. Do NOT open the oven door during baking.

Let pancake cool 2-5 minutes before slicing. Serve immediately with toppings of choice.

Notes:

For a 6-inch pan (1 serving):
1 large egg, room temperature
1/4 cup old-fashioned oats
1 tablespoon granulated sugar
pinch of ground cinnamon (optional, but recommended)
pinch of Kosher or sea salt
3 tablespoons milk of choice
1 tablespoon unsalted butter

Bake for 16-17 minutes.

For an 8-inch pan (2 servings):
2 large eggs, room temperature
1/2 cup old-fashioned oats
2 tablespoons granulated sugar
pinch of ground cinnamon (optional, but recommended)
1/4 teaspoon salt
1/3 cup milk of choice
2 tablespoons unsalted butter

Bake for 16-17 minutes.

For a 10-inch pan (3-4 servings):
3 large eggs, room temperature
3/4 cup old-fashioned oats
3 tablespoons granulated sugar
1/8 teaspoon ground cinnamon (optional, but recommended)
3/8-1/2 teaspoon Kosher or sea salt (based on preference)
1/2 cup milk of choice
3 tablespoons unsalted butter

Bake for 17-18 minutes.

Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}

Friday Favorites: Weekend Breakfast

I have always been a sucker for weekend breakfasts, and that goes double now that brunch in public is a high-risk activity. I wake up on Saturday mornings excited to ransack my pantry and fridge to see what I can slap together and enjoy in my pajamas in front of the TV. Whether I’m making eggs on toast with a big side salad, or something extra-carby like waffles or biscuits, this ritual is an act of self-care that sets the tone for my weekend. In COVID times, this is about as luxurious as things get around here.

Below are a dozen fourteen of my favorite weekend breakfast items from the archives. Please believe me when I tell you that this *is* the narrowed down version of the list. I just really like breakfast, y’all.

Friday Favorites: Weekend BreakfastPuff Pancake {Dutch Baby}

My mom made Puff Pancakes for my sister and me when we were growing up, and they are still my favorite weekend breakfast of all time. You wouldn’t know it by their golden bowl shape or custardy centers, but these oven pancakes are absurdly easy to make and require just five ingredients. The best part? You can easily customize them for one serving or up to four.

Friday Favorites: Weekend BreakfastButtermilk Pancakes

Oh man, I am so proud of these fluffy, buttery pancakes. I made many, many test batches as the beginning of quarantine to get them juuuust right. I am here to tell you that I succeeded.

Friday Favorites: Weekend BreakfastWhole Wheat Pancakes for One

Are you a single human like me? Or maybe someone who hates sharing? Well then, this recipe for exactly three pancakes is for you! I have a regular all-purpose flour version too, so take your pick.

Friday Favorites: Weekend BreakfastSour Cream Waffles

These are the best waffles I’ve ever had, period. They’re fluffy, crispy and oh-so easy (no whipped egg whites!). Make a double batch and keep some in your freezer. You won’t regret it.

Friday Favorites: Weekend BreakfastOatmeal Waffles {Vegan & Gluten-Free}

All that said, I posted these Oatmeal Waffles a few weeks ago and am crazy about them! From the blender batter to their crispy exteriors to the fact that they’re vegan and gluten-free, these are a win all around.

Friday Favorites: Weekend BreakfastOvernight Yeast-Raised Doughnuts

I won’t lie to you, yeast-raised doughnuts are a “project” breakfast, but they’re well worth the effort and forethought. Also, do you see that glossy chocolate dip? Because that should be all the convincing you need.

Friday Favorites: Weekend BreakfastPineapple Kolaches

Kolaches are a variety of Czech pastry that is very popular in my home state of Texas. I’ve got many varieties in my archives, but this jammy pineapple version is calling my name right now.

Friday Favorites: Weekend BreakfastCream Biscuit Pecan Sticky Buns

These are sticky buns made simpler. Where sweet rolls are traditionally made with yeast doughs, these buns rely on my trusty Cream Biscuit dough. Oh, and a lake of sticky pecan stuff.

Friday Favorites: Weekend BreakfastBrown Butter Nutella Swirl Muffins

I posted these muffins right before lockdown began, so they understandably got a little lost in the mix, but they are *really* good and you need to know about them. I mean, they’re made with brown butter and swirled with Nutella, so how could they be anything but wonderful?

Friday Favorites: Weekend BreakfastBaguette French Toast

I know this recipe has baguette in the title, but please know that you can make it with any good crusty bread you like. This is just a really solid basic French toast recipe–we all need one in our culinary arsenal.

Friday Favorites: Weekend BreakfastButtermilk Biscuits & Chocolate Gravy

My grandmother used to make biscuits & chocolate gravy for us on Sunday mornings. Her recipes died with her, but mine is pretty dang close to the real deal. Sweet, savory and deeply southern, this is one of my favorite things.

Friday Favorites: Weekend BreakfastBacon, Cheddar & Scallion Scones

These savory scones are great any time of day, but I’d be remiss if I didn’t suggest you use them to make an egg and tomato sandwich for breakfast tomorrow.

Friday Favorites: Weekend BreakfastFriday Favorites: Weekend BreakfastHow to Make Eggs 5 Ways

And speaking of eggs, my first post of 2020 detailed how to make eggs five ways: scrambled, poached, fried, hard-boiled and soft-boiled. If you can master these, you can put an egg on toast or dang near anything else.

Friday Favorites: Weekend BreakfastMason Jar Cold Brew Coffee

For me, no breakfast (weekend, weekday, whatever) is complete without a small bucket of coffee. This small batch cold brew is a summer staple for me, and far more manageable than most of the methods out there. Just shake it together at night and swap the mason jar lid for cheesecloth in the morning. Perfect cold brew every time.

Have you made any of these or any of my other weekend breakfasts? Let me know in the comments or on social media!

Friday Favorites: Weekend BreakfastFriday Favorites: Weekend Breakfast