Cherry Almond Scones: These cherry almond scones are a lovely way to celebrate the end of winter and the start of new life. // @BobsRedMill

Cherry Almond Scones

by Cassidy Stockton in Recipes

While Spring has not officially sprung, its forerunners are evident all over Portland. Cherry trees are waving their pink and white blossoms, daffodils are raising their heavy heads and crocus are dotting the landscape. Of course, it’s still abysmally wet and gray, but that’s no reason why we can’t embrace the shifting of the season. These cherry almond scones are a lovely way to celebrate the end of winter and the start of new life. Even if it’s still cold and miserable where you are, these scones will help lift your spirits and breath new life into your home. They’re terribly easy to make and perfectly delicious to enjoy with a cup of tea.

Cherry Almond Scones: These cherry almond scones are a lovely way to celebrate the end of winter and the start of new life. // @BobsRedMill

Cherry Almond Scones

Servings: 8 servings

Prep Time: 10 minutes | Cook Time: 20 – 22 minutes

Instructions

Preheat oven to 450°F. Line a baking sheet with parchment paper.

In a medium bowl, sift together pastry flour, fine turbinado sugar, baking powder and salt.

Using a pastry blender or two knives, cut cold butter into the flour mixture until the butter is the size of large peas.

Add dried cherries, toasted sliced almonds, almond extract, and ¾ cups cold cream and mix just until a shaggy dough forms. Turn the dough out onto a lightly floured board and knead briefly until a cohesive dough forms.

Shape dough into a disk and transfer to the prepared baking sheet. Pat into an 8-inch round, about 1-inch thick. Cut into 8 wedges.

Brush the tops of the scones with the remaining 1 ½ Tbsp cream and sprinkle with 2 Tbsp raw sliced almonds.

Bake until golden and baked through in the center, about 20 – 22 minutes. Let cool briefly; serve warm.

*If you can’t get your hands on our fine pastry flour, use all purpose flour instead.

**If you can’t find fine turbinado sugar, substitute regular cane sugar.

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Honey Whole Wheat Bread: a recipe for simple, delicious loaf of homemade bread. // @BobsRedMill

Honey Whole Wheat Bread

by Cassidy Stockton in Recipes

Some of the best things in life are the simple things. Take, for instance, this whole wheat bread. It’s a pretty simple recipe, but one that yields a beautiful loaf of bread perfect for toast, sandwiches and just enjoying with butter and jam. We chose to use a combination of half all purpose flour and half whole wheat flour for a bread that is wonderfully chewy, but not overly dense. Nothing beats the smell of freshly baked bread and we hope you enjoy this loaf as much as we do. Happy Baking!

Honey Whole Wheat Bread: a recipe for simple, delicious loaf of homemade bread. // @BobsRedMill

Honey Whole Wheat Bread

Ingredients

Instructions

Pour water into a large bowl or the bowl of a stand mixer and sprinkle yeast over top. Let sit until yeast dissolves, about five minutes. Stir in milk, honey and oil. Add all-purpose flour and whole wheat flour and stir by hand or with a dough hook until a dough forms, about 1 minute on low.

Add the salt and knead dough until it is smooth and springy, about 10 minutes on medium speed.

Form dough into a ball and place in a large bowl lightly coated with oil. Turn dough to coat with oil. Cover and let rise until doubled in size, about 1 hour.

Transfer dough to floured surface. Divide dough in half and form into two balls. Preheat the oven to 425°F. Grease two 9 x 5-inch loaf pans. Gently press and shape each ball into a 9 x 9-inch square. Fold into thirds, like folding a letter. Pinch the seam closed and place loaf seam-side down in prepared pan. Cover and let rise for 40 – 60 minutes.

Make three angled slashes on top of each loaf with a knife and place in oven. Immediately reduce heat to 375°F and bake until loaves are golden-brown and sound hollow when tapped, about 30 minutes. Remove from pans and let cool completely on wire rack.

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Rose Flavored Valentines Cookies :: Show your Valentines how much you care with these delicately rose flavored sugar cookies. // @bobsredmill

Rose-Flavored Valentine Cookies

by Cassidy Stockton in Recipes

Valentine’s Day is simultaneously one of the most beloved and hated holidays all year. Whether you love this holiday or hate it, I think we can all agree that cookies are a great way to celebrate (or console yourself). Feel free to make them a different shape if you really don’t go in for the holiday.

Rose Flavored Valentines Cookies :: Show your Valentines how much you care with these delicately rose flavored sugar cookies. // @bobsredmill

At Bob’s Red Mill, we adore any reason to show our love through baking. You could say baking is our love language. Choosing the ingredients, devoting the time and delivering a lovely baked good to our friends and family just makes us happy. These rose-flavored Valentine cookies are a delightful way to spread good feelings to your loved ones. Make these cookies with your kiddos for their teachers or bring in a plate to the office, everyone will feel special to be included. If you need this recipe to be gluten free, try using our Gluten Free 1-to-1 Baking Flour or following this recipe instead.

Rose Flavored Valentines Cookies :: Show your Valentines how much you care with these delicately rose flavored sugar cookies. // @bobsredmill

Rose-Flavored Valentine Cookies

Servings: 24 – 36 cookies

Prep Time: 30 minutes | Cook Time: 15 – 18 minutes | Passive Time: 90 minutes

Recipe By Sarah House for Bob’s Red Mill Natural Foods

Ingredients

Cookies

  • 1 cup Butter soft
  • 1-1/4 cup Granulated Sugar
  • 1  Egg
  • 1 tsp Vanilla Extract
  • 1/8  tsp Rose Water*
  • 2-1/2 cups Unbleached White All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt

Icing

  • 1 cup Powdered Sugar
  • 1/8 tsp Rose Water
  • 1 – 2 Tbsp Milk
  • Food coloring as desired

Colored Sparkling Sugar

  • Food coloring as desired
  • 1 – 2 cups Sparkling Sugar

Instructions

In a small bowl, combine unbleached white all-purpose flour, baking powder, and salt; set aside.

In a large bowl, mix butter and sugar until combined. Add egg, rose water, and vanilla extract and mix until thoroughly combined then add flour mixture and mix until fully incorporated.

Shape dough into a ball, wrap in plastic wrap, and chill for at least 1 hour. Meanwhile, preheat oven to 325°F. Line baking sheets with parchment paper and set aside.

Remove dough from refrigerator and discard plastic wrap. Place cold dough on a lightly floured work surface and roll out to 1/8-inch thickness. Cut out desired shapes using lightly floured cookie cutters and place on prepared baking sheets, about 1-inch apart.

Bake cookies until edges are slightly golden, 15 – 18 minutes, rotating sheets halfway through baking. Let cool completely (about 30 minutes) before decorating.

While cookies bake, prepare icing and colored sugar. For colored sugar, divide sugar into ¼ cup portions. Add 1 – 2 drops of food coloring per portion and mix thoroughly to distribute color.

To prepare icing, combine powdered sugar, rose water, and milk in a bowl and whisk until smooth. Adjust consistency as needed with extra milk. If desired, divide icing into separate containers and color with food coloring. Ice cooled cookies with prepared icing and immediately decorate with colored sugar.

*Rose water is not terribly difficult to find, but can easily be picked up on Amazon or left out entirely.

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Happy Mardi Gras! King Cakes are made all over the world and this recipe is a New Orleans-style king cake. // @bobsredmill

Fat Tuesday King Cake

by Cassidy Stockton in Recipes

Wow! What a week! Not only did we just kick off the Chinese New Year, but it’s Fat Tuesday. Plus, Valentine’s Day and Bob’s birthday are right around the corner. Fat Tuesday, aka Shrove Tuesday, aka Mardi Gras is a day to indulge and enjoy all that life has to offer before the beginning of Lent, a season of fasting that lasts until Easter. Whether you celebrate or not, this King Cake is a pretty dessert that is fun to make.

Happy Mardi Gras! King Cakes are made all over the world and this recipe is a New Orleans-style king cake. // @bobsredmill

We used our sparkling sugar and bread flour to make this cake really shine. It’s really more like a sweet bread than a cake and the high protein content in our bread flour gives it a nice loft and chewy texture. Decorate your cake with whatever fun colors you want by following the instructions on our bag of sparkling sugar. Traditional colors are yellow, green and purple, but we say have fun with it!

King Cakes are made all over the world and this recipe is a New Orleans-style king cake (as opposed to this French galette des rois). It traditionally has a small plastic baby figurine or bean placed under a portion (after baking!!) to represent Epiphany.  Whomever finds the baby or bean is the winner and/or need to supply next year’s king cake. Epiphany happens in early January, but King Cakes are often used to celebrate Mardi Gras. Variations in other countries include fruit and nuts in place of the colored sprinkles. Throw a king cake in the oven, then break out your most colorful costume, add some colored beads and crank up your favorite brass band to enjoy a day of revelry in honor of Mardi Gras!

Happy Mardi Gras! King Cakes are made all over the world and this recipe is a New Orleans-style king cake. // @bobsredmill

King Cake

Servings: 16 – 20 servings

Prep Time: 30 minutes | Cook Time: 45 minutes | Passive Time: 60 – 90 minutes

By: Sarah House for Bob’s Red Mill Natural Foods.

Ingredients

Bread Dough

  • 1/2 cup warm water (110°F)
  • 2 Tbsp Sugar
  • 2-1/4 tsp Active Dry Yeast (7g)
  • 3 cup Artisan Bread Flour
  • 1/2 tsp ground Nutmeg
  • 2 tsp grated Lemon Zest about 1/2 of fruit
  • 2  Eggs
  • 1/2 tsp Vanilla Extract
  • 1/2 cup melted butter
  • 1 tsp Salt

Filling

  • 1 lb Cream Cheese softened
  • 1/2 cup Brown Sugar
  • 2 tsp grated Lemon Zest about 1/2 of fruit
  • 2 tsp ground Cinnamon
  • 1/2 tsp Salt
  • 1/2 cup chopped Pecans toasted and cooled

Glaze

  • 2 cup Powdered Sugar
  • 2 – 4 Tbsp Water
  • 2 cups Colored Sparkling Sugar (yellow, green, purple)

Instructions

In a large mixing bowl, combine warm water and sugar. Add the yeast and let sit for 5 minutes while the yeast dissolves.

Meanwhile, combine the bread flour, nutmeg, and lemon zest and set aside.

Add the eggs, vanilla extract, and melted butter to the yeast mixture and mix briefly. Add the dry ingredients and mix until a rough dough ball forms, about 2 minutes.

Add the salt and continue to mix until smooth and uniform, 7 – 10 minutes. Transfer the dough to a lightly-oiled bowl, cover, and let rise in a warm location until doubled in size, 30 – 45 minutes.

While the dough rises, prepare the filling: mix together the cream cheese, brown sugar, lemon zest, cinnamon, and salt until smooth and creamy, then fold in the toasted pecans. Line a baking sheet with parchment paper and set aside.

Roll the risen dough on a lightly floured surface into a rectangle about 18×30-inches. Spread the filling evenly over the dough, leaving a 1- to 2-inch border around the edges.

Working from the long end, tightly roll the dough into a long tube. Place the dough onto the prepared baking sheet, seam side down and shape into a large ring. Cover and place in a warm location to rise until doubled in size, another 30 – 45 minutes. Meanwhile preheat oven to 350°F.

Bake the ring in a preheated 350°F until puffed and golden and an internal temperature of 190°F is reached, about 45 minutes. Let cool completely.

When king cake has cooled completely, prepare the glaze by whisking the powdered sugar with enough water to make a thick yet pourable consistency. Pour the glaze over the king cake, letting the excess glaze dribble down the sides. Decorate with traditional strips of green, yellow, and purple colored sugar.

If desired, place a small plastic baby figurine or a bean under a portion of the cake before serving. Whoever finds the bean is the winner! Or has to supply next year’s king cake.

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Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

Yellow Cake with Raspberry and Chocolate Frosting

by Cassidy Stockton in Gluten Free, Recipes

Hello February! I think it’s safe to say we can start dreaming of dessert again and this gorgeous cake made using our Gluten Free Muffin Mix is just the dessert to kick start our dreams! First off, you read that right, this cake is made with our new(ish) gluten free muffin mix. I find that challenging, mainly because the first thing I want to do with a muffin mix is make muffins! Which means I have to somehow resist making muffins so I can make a cake instead. These are tough times in which we live, people, tough times.Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

This cake is absolutely gorgeous and I’m positive that mine will never be *as* pretty, but I think I’ll whip this one up for Valentine’s Day for my little Valentine at home. Sprinkled with a bit of edible glitter or decorated with some conversation hearts (check to be sure they’re gluten free), this cake is a festive and delicious way to share your love. If yellow cake is not up your alley, our test kitchen has a suggestion for turning this into a chocolate cake, as well.

Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

Yellow Cake with Raspberry and Chocolate Frosting

Recipe: Sarah House for Bob’s Red Mill 

Servings: 12

Prep Time: 30 minutes | Cook Time: 25 – 30 minutes | Passive Time: 60 minutes

Ingredients

Yellow Cake*

Raspberry Frosting

  • 4-1/2 cups Powdered Sugar
  • 1-1/2 cups Butter soft
  • 1 tsp Vanilla Extract
  • 2 – 3 Tbsp Milk if needed
  • 1 cup Raspberries

Chocolate Ganache

  • 5 oz Dark Chocolate chopped
  • 1/2 cup heavy cream

Instructions

Cake

Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.

In a large bowl, combine sugar, milk, eggs, oil and vanilla extract and mix to combine. Add Gluten Free Muffin Mix and mix until thoroughly combined.

Pour batter into prepared cake pan and bake until a tester inserted into the center comes out clean, about 25 – 30 minutes. Remove parchment paper and let cool completely before frosting.

Raspberry Frosting

Combine powdered sugar and soft butter and mix on low speed for 1 minute to combine with an electric mixer.

Increase speed to medium and mix until light and fluffy, 3 – 5 minutes.

Add vanilla extract, raspberries, and milk if needed to adjust consistency, and mix until raspberries have tinted the frosting pink but have not completely blended into the frosting, about 1 minute.

Slice cooled cake in half through the center, creating two equal layers. Spread an even layer of raspberry frosting on top of one layer. Place the second cake layer on top of the frosted layer and then frost the entire cake. Transfer to the refrigerator to set for 15 minutes before applying ganache.

Chocolate Ganache

Place chopped chocolate in a medium sized bowl and set aside.

Heat cream in a small saucepan to just simmering but NOT boiling. Pour hot cream over chocolate and whisk to melt chocolate and create a thick and smooth ganache.

Without letting the ganache cool, remove cake from the refrigerator and pour the very warm ganache over the top of the cake, allowing some ganache to drip down the sides of the cake. Let set for about 15 minutes then serve.

Recipe Notes

*For a chocolate cake, add 2 Tbsp cocoa powder to the Gluten Free Muffin Mix before combining with wet ingredients.

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Banana Bread (Gluten Free) primary

Gluten Free Banana Bread Made with GF Muffin Mix

by Lindsey Duncan in Gluten Free, Recipes

There’s a chance I had two brown bananas in my freezer since at least last June just waiting on me to make them into banana bread (true story.) The good thing is that I never let another banana go brown all year because of the guilt I carried about the two frozen brown ones I already had. What would I do with even more brown ones if I couldn’t make the first two into banana bread? Life’s purpose for my two frozen brown bananas finally manifested when I was asked to use our new GF Muffin Mix to make Banana Bread! They were not grown and harvested in vain!

Don’t tell our Millet Grits, but the new GF Muffin Mix is giving them a run for their money as my favorite BRM product. You may have seen my post on Tropical Getaway Muffins. I’ve made some other muffins at home too (cocoa cayenne, for instance) that I’ve loved and I’m beginning to think it might actually be impossible to make poor muffins with our magic Muffin Mix.

Banana Bread (Gluten Free) // @bobsredmill // gluten free, wheat free, easy bread

To no one’s surprise, this Banana Bread is just about foolproof too. Once again, all you do is put all the ingredients in a bowl, mix, pour, and bake. Only 1 measuring cup required! I pulled my bananas out of the freezer to thaw, walked the dog for a while, and came back to soggy but mostly thawed bananas that were ready to go into the counter top mixer bowl along with everything else (counter top mixer not needed! You can make it with a hand mixer for sure!) I didn’t even mash the bananas first but I probably should have, especially if I were using a hand-held mixer. I seriously loved that I didn’t have to measure anything but the water. I didn’t use walnuts or any other mix-ins this time, so when everything was combined, I poured into a pan and baked.

I learned this really great trick for getting the bread to come out of the pan: I used a paper towel to spread avocado oil around a glass loaf dish, then I sprinkled some of our Gluten Free 1-to-1 Baking Flour around the corners, edges, and sides and knocked the dish to get the flour to coat the pan. Having that flour dusting makes the bread come out super easily!

The verdict: SUPER moist, super easy, delicious banana bread! I ate a slice warm with huckleberry jalapeno marmalade (because you can find that sort of thing in Portland!) and then sliced and froze the rest for quick breakfasts on the go. I’ll make the bread again but I think I’ll add mix-ins next time: nuts or dried cherries or baking spices perhaps? Maybe apples? Peanut butter? My mind is racing. Leave a comment on this recipe telling us what you did!

Banana Bread (Gluten Free)

Servings: 12 servings

Prep Time: 15 minutes | Cook Time 50 – 60 minutes

Ingredients

Instructions

Preheat oven to 350°F and grease an 8×4-inch loaf pan.

In a bowl, combine Gluten Free Muffin Mix, water, mashed bananas, and eggs and mix until well combined. Stir in walnuts, if using.

Transfer batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, about 50 – 60 minutes. Let cool for 10 minutes before removing from pan.

 

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Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

Tropical Getaway Muffins

by Lindsey Duncan in Gluten Free, Recipes

A big shout out to Lynda from Me and My Pink Mixer for naming these muffins in our Moms Meet Contest! If I were to also name them, I think I would call them the Use-Things-I-Got-For-Christmas-and-Act-Like-It’s-Not-Snowing-Outside Muffins.

Really, though, Portland got some snow the day I baked these so Tropical Getaway Muffins sounded like the perfect way to get me mentally out of the cold and into the shade of beach, piña colada in hand… oops, I mean gluten free pineapple-coconut muffin in hand. I was super excited to use my (read: my boyfriend’s) new counter top mixer for the first time. You do not need a stand mixer for these super-easy muffins but it was fun and I couldn’t resist!

I used avocado oil as my vegetable oil or melted butter – its’ my new favorite. The 2% milk I had in my fridge worked like a charm.

Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

Once I had mixed all the ingredients together (really, it’s that easy: put everything in a bowl together and mix) I decided to get creative, channel my Inner Tropical Being, and grate some fresh nutmeg that I (yes, I this time) got for Christmas. Wowza. Good call, Inner Tropical Being. Did you know how beautiful the inside of a nutmeg is, by the way?Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

At my boyfriend’s plea, I also sprinkled some ginger powder on three of the muffins. That was also a good call and now I wish I’d put it on all of them.

I had some extra batter leftover, so I made a Megamuffin in a glass storage container. What? I’ve never seen a muffin rule book that said I couldn’t. Plus it was the perfect size for two people to share!

Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

All in all, yet another recipe confirming my love for our new Gluten Free Muffin Mix. (Pats self on back.)

Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

Tropical Getaway Muffins

Servings: 12 servings

Prep Time: 15 minutes | Cook Time: 22 – 25 minutes

Ingredients

Instructions

Preheat oven to 400°F. Grease a standard muffin pan, or line with paper baking cups.

Pour muffin mix into a mixing bowl. Make a well in the center and add oil or butter, milk, and eggs. Mix until well combined. Fold in crushed pineapple and shredded coconut.

Spoon batter into prepared muffin pan, filling each cup nearly to the top. Sprinkle each muffin with extra shredded coconut to garnish.

Bake until muffins are golden brown, about 22 – 25 minutes. Cool in pan for 5 minutes.

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Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Multi-Seed Banana Muffins with Maple and Honey

by Billy Parisi in Recipes

So I experimented with something the other week by using the peel in some banana muffins, and I was immediately blown away at how delicious the flavor was. The banana was so intense and came through beautifully that from now on when I make banana bread, muffins, or even a shake I’m thinking the peel has to be apart of it. All you do is pop your wet ingredients into a blender along with the banana, ends removed of course, and puree until smooth.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

When I made these Multi-Seed Banana Muffins with Maple and Honey I wanted to be a little more health conscious so I did away with butter and sugar and replaced them with maple syrup and coconut oil. We’ve tried to set a few 2016 resolutions and one of them is limiting our sugar intake. The late Chef Homaro Cantu told me that since sugar is relatively new to human civilization, about 300 years, the body still has not figured out a way to regulate it. However, things like honey, maple and agave have been around for thousands of years and the the body over that time now knows how to process them. True or not, I don’t know, but the more research I find the more sugar can cause problems when not eaten in moderation. That seems to be the case with a lot of things, when you exceed moderation is when the problems start.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

To pile on some more vitamins and nutrients into these muffins, I made a pepita, chia seed, flax seed and oat streusel to go on top. With Bob’s Red Mill® amazing seed selection it made these muffins really easy to make, and with superb ingredients and flavor. What a great way to start the new year, with something delicious and that is all natural.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Multi-Seed Banana Muffins with Maple and Honey

Makes 12 muffins

For the Muffins:

For the Topping:

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Procedures:

  1. Preheat the oven to 350°.
  2. In a large bowl mix together the flour, oats, baking powder, baking soda, cinnamon and salt and set aside.
  3. Next, add the bananas, eggs, yogurt, coconut oil and maple syrup to a blender and puree on high speed until smooth.
  4. Combine the wet and dry ingredients until combined and set aside.
  5. For the topping combine the seeds, oats, flour and honey in a separate medium size bowl and combine using a spoon. Note: it will be sticky.
  6. Divide the batter into a 12 count muffin tin lined with parchment molds and top off with the multi-seed honey topping evenly.
  7. Bake the muffins in the oven at 350° for 25 to 30 minutes or until they are lightly browned on top and firm.
  8. Cool to room temperature before serving.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill


Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.”  I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!  Chef Billy Parisi // billyparisi.com

I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef.  I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants.  I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions and twists on old classics.  I’m incredibly spontaneous and outgoing, and run 2 small businesses BPMVC, and my latest venture 5 Loaves 2 Fish! 

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Whole Wheat Monkey Bread is a fun and festive breakfast or brunch recipe. // Bob's Red Mill

Whole Wheat Monkey Bread

by Cassidy Stockton in Recipes

With Christmas in the rear view, it’s time to look to New Year’s and think about a new start! I’m not one for parties and fancy dresses on New Year’s Eve, but I am one for celebrating the holiday with delicious food and drinks. I was delighted when our test kitchen perfected their whole wheat monkey bread. This is such a fun recipe for people of all ages. It’s a bit time consuming, but if you play your cards right, you can enjoy this on New Year’s Day. I wouldn’t worry about trying to enjoy it for breakfast, since most of us have been up the night before. If you’re planning a brunch, this would be a wonderful addition.

Whole Wheat Monkey Bread is a fun and festive breakfast or brunch recipe. // Bob's Red Mill

Whole Wheat Monkey Bread

Servings: 12 – 16 servings

Prep Time: 30 minutes | Cook Time: 30 – 40 minutes | Passive Time: 80 minutes, plus overnight

Ingredients

Dough

  • 1-1/2  cups warm Milk 110°F
  • 3/4  cup Sugar divided
  • 2-1/4 tsp Active Dry Yeast (one packet)
  • 1/4 cup Butter melted and cooled
  • 2  Eggs
  • 5 cups Whole Wheat Pastry Flour
  • 1 tsp Salt
  • 1 tsp ground Cinnamon

Syrup

  • 1 cup Butter
  • 1/2 cup Brown Sugar
  • 1 tsp Vanilla Extract

Icing

  • 4 oz Cream Cheese soft
  • 2 Tbsp Butter soft
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 – 3 Tbsp Milk

Instructions

In a large mixer bowl, combine warm milk and 1/4 cup sugar. Add yeast and let sit for 5 minutes to activate.

Add cooled butter, eggs, and flour and begin mixing on low speed with a dough hook for 3 minutes or with a spoon for 5 minutes, until all ingredients are uniformly mixed.

Add salt and increase mixing speed to medium for 4 minutes or with a spoon for 6 – 8 minutes. This is a very wet dough.

Transfer dough to a clean bowl coated lightly with oil. Turn dough over to evenly coat with oil, cover with plastic wrap and refrigerate overnight.

Set aside a 10-inch nonstick bundt pan. In a small bowl, combine cinnamon and remaining 1/2 cup sugar.

Remove dough from the refrigerator and divide into two equal pieces. Roll each piece of dough out into a 1/2-inch thick rope. Cut or pinch off portions of dough 1/2-inch long and roll into individual balls.

Toss dough balls in cinnamon-sugar mixture and place evenly in bundt pan. When all dough as been added to the pan, cover and let rise in a warm place until doubled in size, about 45 minutes.

Meanwhile, preheat oven to 350°F and prepare the syrup: in a medium pot, melt butter and sugar, whisking often until evenly combined. Remove from heat, add vanilla extract, and let cool.

When the dough has risen, uncover and pour syrup over dough. Bake until puffy and set, 30 – 40 minutes.

Let the monkey bread cool in the pan for 15 minutes. While cooling, prepare the icing: mix together soft cream cheese and butter, then add powdered sugar and vanilla extract and mix until evenly combined. Adjust consistency with milk. Set aside.

Unmold monkey bread onto a serving platter and let cool an additional 20 minutes. Decorate with icing then serve by cutting slices or letting guests pull off individual pieces of bread.

Recipe Notes

For a lighter texture, use half whole wheat pastry flour and half all-purpose or unbleached pastry flour.

 

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Bacon Cheddar Scones made with whole wheat flour, thick cut bacon and cheddar cheese for a hearty breakfast treat. // Bob's Red Mill

Bacon Cheddar Scones from Bakeshop

by Cassidy Stockton in Recipes

We got you something special for Christmas, a recipe for bacon cheddar scones. Kim Boyce runs Portland’s Bakeshop and is a long time friend of Bob’s Red Mill. Not only is she a superb baker (and cookbook author), but she is quite the whole grain enthusiast. She developed these hearty scones for our Flour + Heart event last May and they were a huge hit with everyone in attendance.

Boyce has combined whole wheat flour, coarse graham flour and all purpose flour to create a scone that has some real texture to it while still being quite flaky. If you cannot find graham flour, substitute whole wheat flour. The dough is combined with cheddar and bacon then drizzled with maple syrup (and more bacon!) to make these scones the perfect addition to almost any meal. They would be wonderful served alongside eggs for breakfast or paired with a hearty soup or stew for dinner. They definitely don’t need butter, but we won’t fault you for adding some. These babies are worth it!

Bacon Cheddar Scones made with whole wheat flour, thick cut bacon and cheddar cheese for a hearty breakfast treat. // Bob's Red Mill

Bacon Cheddar Scones

Servings: 16 servings

Prep Time: 20 minutes | Cook Time: 22 – 24 minutes

Submitted By Kim Boyce from Bakeshop in Portland, OR

 

Ingredients

Dry Mix

Wet Mix

  • 4 ounces unsalted Butter cold, 1 stick
  • 4 ounces Cheddar, grated
  • 1 cup Buttermilk
  • 4 ounces Bacon cooked ¾ of the way, sliced in ⅓ inch pieces, save drippings*
  • 1/4 cup Honey

Topping

  • 4 ounces raw Bacon cut into thirds*
  • 1/3 cup Maple Syrup

Instructions

Place two racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment. Pull out a ruler and set it near where you are working; you’ll use it later for measuring rectangles of dough.

Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

Cut the butter into ¼ inch pieces and add them to the dry mixture. Rub the butter pieces between your fingers, breaking them into smaller bits. Continue rubbing until the butter is in small pieces varying in size from rice grains to flattened peas. The more quickly you do this, the more likely the butter is to stay solid, which is important for the success of the recipe. Stir the cheddar cheese, cooked sliced bacon and any bacon drippings into the dry mixture.

In a small bowl, whisk together the buttermilk and the honey. Using a spatula, add the wet ingredients to the bowl of the dry ingredients and gently combine.

Use a pastry scraper or a spatula to get the dough onto a well floured surface. If the dough is sticky, flour the dough and knead it together 3 times until a soft ball can be formed. The dough should be dry enough that it can be moved around on the counter and patted down without sticking, yet moist enough that the knife will be sticky when the dough is being cut into squares. Flour your hands and pat the dough into a rectangle. With a rolling pin, roll the dough into a rectangle that is about 7 ½ inches by 9 inches and about 1 inch thick, flouring the work surface, the rolling pin and your hands as needed.

Use a sharp knife to slice the rectangle into quarters both lengthwise and crosswise, making 16 rectangular pieces, about 2 ¼ inches by 2 inches. Place the scones a few inches apart on the parchment-lined baking sheets.

Brush the top of each scone with the syrup. Top with a piece of bacon and brush again with syrup.

Bake the scones for about 22 to 24 minutes, rotating the sheets halfway through. The scones are ready to come out of the oven when the tops are dark golden brown and the bacon is cooked. They are best eaten warm from the oven or later that same day.

Recipe Notes

As a side note: The scones can be kept, covered, in refrigerator and baked in the next 2 days.
*We recommend finding some nice sturdy thick-cut bacon for this recipe.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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