Making the switch to whole wheat is easy in some cases, like bread and pasta.  Making the switch when baking is not always so simple.  Whole wheat flour acts differently than the all-purpose white flour because it has a lower amount of gluten.  This can cause baked goods to not rise properly.  Often times, I do a mix of both flours so I make them a little healthier, but still get a light and fluffy result.

This recipe I found for Whole Wheat Chocolate Chip Cookies uses 100% whole wheat flour and it comes out perfect.  I have made them for a number of different people and so far everyone likes them and is surprised when I tell them they are made with whole wheat.  These are not the healthiest of cookies (2 sticks of butter!) but I like that there are no preservatives in them, the ingredient list is simple, and there are no refined flours involved.

The recipe is originally from Parenting magazine, Feb 2011.

Whole Wheat Chocolate Chip Cookies

Ingredients
2 cups whole wheat flour
1/4 cup oatmeal (old fashioned)
1 teaspoon baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups packed light-brown sugar
2 large eggs
1 teaspoon vanilla
1 1/4 cups semi-sweet chocolate chips

Instructions
1. Mix flour, oats, baking soda and salt in a bowl and stir with a whisk. Set aside.
2. Soften the butter.  I leave it in the paper wrapper and place on a plate in the microwave and heat for about 15 seconds. Totally depends on your microwave but you want to make sure it doesn’t melt.
3. In a mixer, beat the butter on high speed until creamy.  Add brown sugar and beat on medium speed.  Add eggs one at a time, blending well after each addition. Last, add in the vanilla.
4. Slowly add in the dry ingredients and mix on low speed. Mix until mostly blended.
5. Stir in the chocolate chips.
6. Chill batter for at least 30 minutes.  A chilled dough helps the cookie bake more evenly and doesn’t flatten out.

7. Drop rounded tablespoons of batter on ungreased baking sheets.  12 per sheet.  Bake 12-14 minutes or until lightly golden at the edges in a 350 degree oven.  Cool on wire racks.  Made about 30 generous sized cookies.
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This is shared with Melt in your Mouth Monday, Seasonal Celebration Sunday, Tasty Tuesday, What’s Cooking Wed and Frugally Sustainable

If you have a baby that loved all the purees you ever gave him and suddenly with the shift to chunkier textures he is super picky, then I feel your pain.  My little guy is almost 13 months and we are in that funny time period where he won’t let you feed him, he is struggling to grasp the idea of a spoon and he wants to try everything we eat.  I’m all for sharing, but lately he is throwing more food off his high chair than eating it.  Oh, and did I mention I’m trying to wean him from nursing?  Let’s just say meal time has not been the most relaxing experience lately.

I got the chance to review the new 201 Organic Baby Pureescookbook by Tamika Gardner, the author behind the Simply Baby Food Recipes blog.  Certainly good timing as we were moving into this transition stage of eating.   Plus I had used a number of her recipes already when we were in the early food stages.  Think Stage 1 and 2 of store bought baby food.

The cookbook is divided into age appropriate recipes, with a push towards a broader flavor offering as the child grows.  One of the cool ideas I liked is the menu plans for little ones.  Sometimes I find it easier to make new recipes when I see the different ways I can reuse later in the week.

The big winner in all the recipes I tested was the Pumpkin Risotto.  It’s noted to be both freezer friendly and parent friendly, both winners in my book.  I LOVE risotto and yet I had never baked it before.  Guess what, it works.  Easier than standing at the stove for a half hour stirring, sort of like when I made risotto in the pressure cooker.  What was even better is that the little guy LOVED his risotto too.  He ate it so fast I nearly forgot to get a picture.  Very little ended up on the floor. 😉

PUMPKIN RISOTTO from 201 Organic Baby Food Purees
Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 tablespoon fresh sage
1 garlic clove minced
1/4 cup chopped onion (I used red)
1 cup arborio rice
1 cup canned pumpkin
3 cups vegetable broth

Risotto ready for the oven

Instructions
1. Preheat oven to 350 degrees.
2. In a small skillet, heat olive oil and butter on medium heat.
3. Once butter is melted and mixture is starting to sizzle, add sage and garlic. Saute for about one minute.
4. Transfer herb mixture to a 3 quart casserole.
5. Add remaining ingredients and cover.
6. Bake 1 hour. Stir before serving.

Want a copy of this cookbook?!  Enter for yourself or a friend, this book would make a nice unexpected shower gift for a lucky mom.  Contest will be open until midnight on March 2st., US residents only please.

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