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Homemade Whole Wheat Pizza Crust! February 12, 2011

Filed under: Uncategorized — heidicakes11 @ 7:30 pm


yummm!! i love making my own pizza crust! it’s way more delicious and easy, too! I usually just throw whatever ingredients I have left in the fridge on top and hope that it tastes good. I think I may have to start a weekly use-what’s-left-in-the-fridge pizza night! What do you think?

I modified this recipe a little bit from howsweeteats.com, so if you don’t have flax seed or wheat germ, don’t worry about it!

Whole Grain Pizza Crust

1 cup whole wheat flour

1/2 cup wheat germ (or additional 1/2 cup whole wheat flour)

1 teaspoon dry active yeast

1/4 teaspoon salt

1/2 cup lukewarm water

1/2 tablespoon olive oil

1 1/2 tablespoon ground flax seed (or additional 1/2 tablespoon olive oil)

1 tablespoon honey or Agave nectar

Combine flour, wheat germ, salt, flax seed and yeast in a large bowl. Add water, honey (or Agave) and oil, mixing with a spoon to form into a ball. Continue mixing with your hands and kneed for about 60 seconds. Lightly oil bowl and add dough back in. Cover and let rise for 2-3 hours.

After 2-3 hours, remove from bowl and knead. Roll back into ball and let sit for 30 minutes.

Lay on lightly floured surface and roll very thin. Top with your own toppings and bake at 375 degrees for 30 minutes.

We used cheese, chicken sausauge, red pepper, spinach, garlic and goat cheese! Get creative and make a delicious pizza!


Black Bean Brownies!! January 2, 2011

Filed under: Uncategorized — heidicakes11 @ 7:05 pm



YUMM!!! Doesn’t that look delicious?! It may just be because of my new camera, but it does look quite appetizing!!


These are black bean brownies…Completely gluten and dairy free and also sugar free! They’re full of protein and fiber, which takes all of the guilt away! And they don’t taste all that bad either!! So give them a shot! ūüôā


  • 1¬†(15 1/2 ounce)¬†can black beans¬†(rinsed and drained)
  • 3 eggs
  • 3¬†tablespoons¬†oil
  • 4¬†tablespoons cocoa powder
  • 1¬†pinch salt
  • 1¬†teaspoon vanilla
  • 3/4¬†cup Splenda or Sugar

Mix ingredients together in a blender/food processor until pureed.¬†Pour into a greased 8×8 cake pan. Stir in some chocolate chips and nuts, or leave plain.¬†Bake at 350 F for approximately 30 minutes.






Gingerbread Kiss Cookies! December 21, 2010

Filed under: Uncategorized — heidicakes11 @ 12:56 am

Christmas is coming and I am almost ready!! I think these cookies were my last step! I wanted to make something quasi-traditional, but not boring…I always loved my mom’s peanut butter kiss cookies and when I saw this recipe in a local magazine, I knew I needed to try it! I changed the recipe up a little bit by adding some whole wheat flour and wheat germ! (I love throwing in a few healthy ingredients without anyone knowing!!) I also used a tinyyy bit less molasses because the first batch was a little bit runny and sticky!!


The cookies came out sooooo yummy and I have plenty to give to everyone!!


I also made a gluten free, dairy free version and just used 3 cups gluten-free all purpose flour instead of the flour, whole wheat flour and wheat germ and Smart Balance Light instead of butter. I didn’t get to top them with yummy Hersey’s Hugs though, but they’re still delicious!!


I hope you enjoy!! and I’ll be posting more recipes soon because I have a backload of ones I haven’t put up yet!!



Makes about 5 dozen cookies!!  (adapted from www.mccormick.com)

1 1/2 cups all purpose flour

1 cup whole wheat pastry flour

1/2 cup wheat germ (toasted)

2 teaspoons Ground Ginger

1 teaspoon Cinnamon

1 teaspoon baking soda

1/4 teaspoon Nutmeg

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened (I used Smart Balance Light)

3/4 cup firmly packed brown sugar

1/2 cup molasses (I found that the batter was a little runny and sticky with this much…I didn’t fill the measuring cup all the way and took roughly an 1/8 of a cup away!)

1 egg

1 teaspoon  Vanilla

1/4 cup granulated sugar

60 Hersey’s Hugs

1. Mix flours, wheat germ, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

2. Preheat oven to 350¬įF. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

3. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.



Pumpkin Oatmeal Cookies!! November 23, 2010

Filed under: Uncategorized — heidicakes11 @ 1:54 am

Last weekend, my friend Kellie was visiting and I had to find a special dessert that both her and I could enjoy…



I stumbled upon a recipe for Vegan Gluten-Free Pumpkin Oatmeal Cookies and we went for it! We had to travel far to find gluten free rolled oats, but it was sooo worth it! These cookies are almost cake-like and moist and deeelicious!

I wanted to share this new treat at Thanksgiving so I decided to try this recipe again with some variations… I didn’t have any gluten free oats since Kellie has those now, but regular rolled oats worked fine. I also had only 3/4 a cup of pumpkin puree and didn’t know exactly what to do about that… I know butternut squash can be substituted for pumpkin puree in this recipe, but I also didn’t have any of that… I had some mashed sweet potato laying around for my nexttt recipe (yummm) so I thought that might work! It didn’t. I wouldn’t recommend the sweet potato, though it didn’t make them inedible. I also used whole wheat flour and all purpose white flour instead of oat flour because I didn’t have any gluten-free flour lying around…

Anyway, these cookies still came out delicious, just not as heavenly as the first time!

Enjoy (and try not to make as many variations as I did)!!!



Yield: 2 dozen cookies


1 cup softened virgin coconut oil (or unsalted butter)

1 cup pumpkin puree

1 1/2 cups brown sugar

1/4 cup ground flax seeds

1 tablespoon vanilla extract

2 cups whole wheat flour

1 cup all purpose flour

1 cup rolled oats

3/4 teaspoon baking soda

3/4 teaspoon sea salt

1 Tbs cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

In a large bowl beat together, using an electric mixer, the coconut oil or butter, pumpkin, brown sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again.

Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The flour will absorb some of the liquid during this time which helps the cookies hold their shape.

Drop by the spoonful onto an ungreased cookie sheet. Bake for 12 to 15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled. Source: www.NourishingMeals.com


Gourmet Grilled Cheese :) November 20, 2010

Filed under: Uncategorized — heidicakes11 @ 10:57 pm

I thought it would only be appropriate to have my first recipe be a grilled cheese of some sort…I thought for a while about what type I should make, but there was really only one that I was craving.

I first had a rendition of this grilled cheese at my favorite bistro, Lovin’ Cup, in Rochester, NY. I’ve tried to recreate it countless times and, though its never been exactly the same, I think I’ve come close!


Fig, Turkey and Goat Cheese Panini

Serves 4

8 slices thick cut bread (I used Golden Fig bread)

1/2 cup fig preserves

1/2 cup baby spinach leaves

16 slices turkey breast coldcuts (can substitute with Prosciutto)

4- 1/2″ thick portion of goat cheese

Cooking spray

Heat panini maker (or skillet). Spray with cooking spray. Lay out the 8 slices of bread on countertop. On 4 of the slices, spread the fig preserves evenly. Top with spinach leaves, making certain to divide the spinach leaves evenly between the 4 slices. Set aside. On the remaining 4 slices of bread, spread a 1/2″ portion of goat cheese evenly across each slice of bread, then top each with 4 slices of turkey breast. Pair together the two sides of each sandwich, making 4 sandwiches. Place on panini maker (or skillet). Cook for 4-6 minutes, or until golden brown. If cooking on a skillet, be sure to cook both sides evenly. Slice in half and ENJOY!! ūüôā



Filed under: Uncategorized — heidicakes11 @ 9:16 pm

That has been my nickname since middle school. Why? Not really sure. It has a nice ring to it though! But lately, it has just seemed to fit more and more…


I guess it was just recently, in the past year or so, that I realized how much I love to cook. I didn’t cook much while living at home since my mom was always baking up a storm and I just ate whatever she put on the table. It really wasn’t until I was out on my own, far from home, and out of school that I realized it.


Growing up, I always knew exactly what I wanted to eat–grilled cheese. Honestly, it never varied much from that! Every restaurant I went to, be it American, Italian, Mexican or even Caribbean cuisine, I wanted a grilled cheese. This wasn’t just a year long phase I went through, either. I did this until about the age of 16! Looking back, I wish I had some variety in my diet. Variety to me meant adding bologna or ham to my grilled cheese or sometimes I splurged and had chicken fingers! I just despised all food that wasn’t “normal.”


Thank goodness that isn’t the case now!! I love exploring new foods and tastes and sharing my food creations with my loved ones! I’ve gone from a plain jane eater to the person in the lunch room that gets stared at while eating her falafel pita sandwich!


I can attribute my love for food and cooking to several different sources, but there are a few that I know had influenced me immensely:


1. My mom. She is always trying new foods and healthy ways to cook things. I think just watching her in the kitchen growing up was a great influence on me.


2. My good friend, Kellie. Kellie is allergic to dairy and recently found that she has celiac’s disease. She has inspired me to look at different ways of cooking and how to deal with food allergies. We have had many dairy and gluten-free feasts recently and I like to show her that its not hard to have a delicious meal, dessert included, without worrying (though she probably already knows this!).


3. Wegmans. If I ever need to be inspired, to find something strange, or just to indulge, I turn to Wegmans. I was introduced to Wegmans in college and I can’t turn back now. Where else can you find 5 aisles of gluten free food, beers from around the world, all your regular groceries AND fresh sushi?? Just try me!


That’s my story. I want to cook and share it with everyone. So, here goes nothing!