Tuesday, November 30, 2010

The Whipple in Me

I feel like everyone should visit the Whipple household (Ben's Mom's house).  It's like stepping into Willy Wonka's house.  Three kinds of Kool Aid in the fridge, two flavors of ice cream, and candy dishes around the house filled with chocolate.  I can't control myself in this type of enviroment.  You think with a name like "Grain Girls", I could help myself.

The holiday is just around the corner and I have to make sure Ben and I don't resort back to old habits.  One of my resolutions is to "healthify" old recipes.  My husband has come a long way and everyone knows this hasn't been an easy task! He's eating kamut, spinach salad, and homemade soy/yogurt ice cream. I feed him so many different types of squash that he's now a fan.  Last time I checked, he could name 9 grains!  Impressive. 

Today, I felt it necessary to post one of my not so heathy recipes, however it still contains grains. Lorna would never approve this recipe but as I stated in the above paragraph, my plan is to revamp it in 2011.  When I make this recipe, I can't believe I add a full stick of butter and 1 can of sweetened condensed milk.  Who puts this in a recipe?  GUILTY...right here! Apparenlty, I still have a little Whipple in me!    

Fudgy Bars - Modified from Meals for Month, by Linda Larsen
2 cups chocolate chips
3 tablespoons butter
1 14oz can of sweetened condensed milk
2 cups whole wheat flour
2 cups oats
1 1/2 cups brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, melted
1 cup chopped walnuts

1. Preheat oven to 350.  In a microwavable bowl, combine chocolate, 3 tablespoons butter, and sweetened condensed milk.  Heat for 2-3 minutes until melted.

2. In a bowl combine flour, oats, brown sugar, baking soda, and salt.  Pour melted butter over and mix until crumbs form.  Stir in walnuts. Press 1/2 of the crumb mixture in a 13"x9" pan.  Pour chocolate mixture over crust.  Sprinkle remaining crumb mixture over chocolate.

3. Bake at 350 for 25-25 minutes.  Let cool, cut bars, and enjoy!  I like to individually wrap and freeze.

Stay tuned  for the 2012 fudgy bar healthy remix recipe.  -amy w.

Monday, November 15, 2010

Don't Forget to Toast Your Oats - Oatmeal Raisin Cookies, Pg. 282

Show of hands to those who toast their oats when making oatmeal cookies?  I had to reread the recipe to make sure I was following directions.  Surely it read, " Spread oats out and bake at 400 on the bottom rack for 3 minutes, stir, and continue baking until lightly toasted, 1 to 2 minutes."  You know what to do the next time you make oatmeal cookies! 

Why I LOVE Oatmeal Cookies
1. Spelt flour + oats = TWO grains in one recipe
2. Ben likes anything with the word cookie in it
3. Yellow raisins count as a serving of fruit
4. Toasting your oats brings out the oat-i-ness

A must read for the month of November!

"Will Write for Food is for food lovers who want to express themselves, guiding them from their earliest creative impulses to successful article writing, restaurant reviewing, and cookbook writing. Dianne Jacob—journalist and food-writing instructor and coach—offers interviews with award-winning writers such as Jeffrey Steingarten, Calvin Trillin, Molly O'Neill, and Deborah Madison, plus well-known book and magazine editors and literary agents, give readers the tools to get started and the confidence to follow through." -www.goodreads.com 

Sunday, November 7, 2010

Facebook Fan Page

I'm not sure if we consider ourselves a company, BUT as you know we are owners of the domain graingirls.com and NOW you can join us on Facebook!  Grain Girls

Millet + spelt + quinoa + barley, you name it, we are cooking with it, or at least trying!

If you have never given grains a chance, we hope to inspire your taste buds and invite them into your home.  If you hate grains and everything about their taste, texture, and appearance, it's time to get your grain on! We are here to help! Join us on Facebook for fun updates about what inspires us and keeps us cooking grains. 
amy w.