Living in Florida we always have to wait a couple extra months for Fall! A bummer for me since it is my FAVORITE season, but I don’t let that stop me. I’ve already started baking more, because Fall always invokes those feelings in me.
A bonus this year is that we are leaving in 5 days to head to the mountains of North Carolina to visit family and vacation!! I’m very excited that I will get a true “taste” of Fall, and I will be sure to blog my food and travel adventures while I’m away. I love getting that peek into other bloggers lives, and can’t wait to share mine.
The past week I’ve been baking a lot with ginger, molasses, cinnamon, and nutmeg. I’ve made 3 different types of muffins, cookies and pancakes. I have a lot to share with you all, but have been short on time. Between all my regular going-ons, I have been trying to prep for a trip, think ahead, plan ahead and do the things that need done before I leave, as well as laundry and packing.
Throw in my 3 girls that still need my attention, homeschooling, my hubby and my part-time job….and well, you get the picture! A lot going on. I can’t wait to get on the road! I love to travel, love getting away and will LOVE the COOLER weather. It rarely drops below 80 before I’m in bed at night.
A few days ago I made gingersnap cookies. These are well received (as all cookies are with kids), and I couldn’t wait for the taste. I adapted them to make them healthier with my freshly ground whole wheat flour and honey granules instead of sugar. During Christmas I usually make my cookies with all-purpose white flour since it’s a special time of year, and I never wanted to take away from the taste or mess with a good thing.
Surprisingly I’ve discovered that you can’t tell the difference. REALLY!!!
I am SO happy that even cookies and brownies taste good with freshly ground flour whole wheat flour. I really believe it has something to do with it being “freshly ground” and the type of wheat berries I grind which are “soft” and “white wheat” instead of “red wheat.” They are still WHOLE WHEAT.
But it tastes nothing like whole wheat I’ve bought in the store. Though I don’t mind whole wheat flavor, I mill my own grain for the nutritional value it provides to my family!
I’ll share sometime about the grain mill I use. I think most people would be surprised at how easy it is to GRIND your own wheat. In my mind it always conjured up women cranking a big wheel and putting out a lot of effort. That image is far from the truth. I simply press a button on a $250 device ~ my much treasured electric grain mill!
Gingersnaps….with a BITE
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Mmmmmm those look yummy. And look at that big girl she is getting so big. Thanks for the link I'm gonna love this.
Oh those cookies look great! That's great to hear how you prepare the wheat – I've never even thought about doing that – thanks!
ooo! I'm so jealous- I want a grain mill! I love gingersnaps….mmm. And, awwwww your little one, what big blue eyes! 🙂
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Cute cookie monster. 😉 I have a wheat grinder, too, and LOVE it. Gingersnap season is almost here. (No, I’ve never been one to only eat certain things at certain seasons.) 😉
Yes….the grain mill was one of our BEST kitchen purchases ever….even when I’m out of the habit of baking my bread (like now LOL). I still love having freshly ground whole wheat flour for all my other baked goodies. I’m pretty seasonal myself. Gingersnaps are one of my favorite cookies. I LOVE the spice & reminds me of childhood. 🙂
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