Whole Wheat Pancakes

Whole Wheat Pancakes-adapted from Best Baking Recipes by Cooking Light

Total Time: 15 Minutes

Serves 6

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 tablespoons vegetable oil
• 1 large egg
• 1 large egg white
• Maple syrup and butter for serving

Combine flours, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk. Combine butter, milk, oil, egg and egg white, stirring with a whisk. Add the buttermilk mixture to the flour mixture, stirring just until moist

Heat a nonstick griddle or skillet over medium heat. Coat paln with cooking spray. Spoon about 1/4 cup batter per pancake onto the griddle. Turn pancakes over when the tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

Apple Kuchen

I don't know about you, but when I hear the word "kuchen" I think of a giant pancake (like the Original Pancake House's Dutch Baby or Apple Pancake). I'm not quite sure where this recipe ended up. I didn't 100% follow it as I didn't include the marmalade. I feel like we always make fun of a place, like Perkins, when they have orange marmalade on the table and say "who eats that?" so I just assumed we wouldn't need it for the recipe.

While this wasn't a bad recipe, I think I was wrong. The marmalade is necessary. Or apple butter. Or something to bring it a bit of moisture. If you're a fan of kuchen, though, definitely let me know what i may have been missing. Or just give this a try and tell me if it's close to what you'd expect...I truly had no idea what to expect when I realized it wasn't a pancake--I just needed to use up some apples!

Apple Kuchen-adapted from Best Baking Recipes by Cooking Light
Total Time: 1 hour
Serves 15

• 3 baking apples, peeled, sliced and cored
• 2 tablespoons lemon juice
• 1 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt, divided
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup butter, softened and divided
• 3 ounces cream cheese, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup buttermilk
• 1/4 cup apricot preserves or apple butter
• 2 teaspoons apple juice

Preheat oven to 350 degrees. Combine apple slices, lemon juice, 1/4 cup granulated sugar, cinnamon and 1/4 teaspoon salt and toss to combine.

Combine flour, 1/4 teaspoon salt and baking powder in a medium bowl, stirring well. Place remaining 3/4 cup granulated sugar, 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating well. Stir in vanilla. Add flour mixture and buttermilk alternately to mixture, beginning and ending with flour mixture, beating just until combined.

Pour batter into a 13x9 inch baking pan coated with cooking spray. Arrange apples over batter. melt remaining 2 tablespoons butter and brush over apples. Bake for 45 minutes or until set.

Combine preserves and apple juice; microwave on high for 30 seconds or until melted, stirring once. Brush mixture over apples; cool.

Chocolate Chocolate Chip Muffins

When I worked at Perkins, I always remembered the chocolate chocolate chip muffins. I was never a huge fan, but I did want them every once in awhile. I came across this recipe when I just wanted to bake something. I had all the ingredients, so figured, why not? They were a little bit dry, but over all a decent muffin! And it didn't make a ton of muffins! Just 12 regular sized ones-perfect!

Chocolate Chocolate Chip Muffins

Chocolate Chocolate Chip Muffins-Adapted from Cooking Light
Total Time 30 minutes
Makes 12 Muffins

• 1 cup all-purpose flour
• 3/4 cup wheat flour (you can use all all-purpose flour if desired)
• 1/2 cup packed brown sugar
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup warm water
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 1/2 cup semisweet chocolate chips
• 2 tablespoons confectioner's sugar

Preheat oven to 400 degrees.

Combine flours, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl, stirring with a whisk. Make a well in the center of the mixture. Combine water, oil, red wine vinegar, vanilla extract and egg in a bowl, stirring well. Stir chocolate chips into the water mixture. Add water mixture to flour mixture, stirring just until moist.

Place 12 muffin cup liners in muffin cups. Divide batter evenly among prepared muffin cups. Bake for 15 minutes or until a wooden toothpick inserted comes out clean. Cool for 5 minutes in pan on a wire rack. Sprinkle confectioner's sugar over tops of cooled muffins.

Pumpkin Parmesan Scones

I remember back in high school I was in love with my coworkers homemade scones. When I came across this recipe I was very excited to try it! It was pretty good, but a little bit bland, but I guess that's what scones are supposed to be.

Pumpkin Parmesan Scones--adapted from Cooking Light

Total Time: 30 Minutes

Serves 12

• 1 1/2 cups all-purpose flour 
• 1/2 cup whole wheat flour (about 1/2 cup) 
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt 
• 1/4 cup chilled butter, cut into small pieces 
• 1/2 cup canned pumpkin
• 1/2 cup fat-free plain yogurt 
• 2 large egg whites, divided 
• 2 tablespoons grated fresh Parmesan cheese 

1. Preheat oven to 400°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin, yogurt, and 1 egg white, stirring with a whisk. Add to flour mixture; stir just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Brush remaining 1 egg white over top of dough. Sprinkle dough with cheese, pressing lightly to adhere. Bake at 400° for 20 minutes or until golden. Slice scones along score lines with a serrated knife. Serve warm.