Gingersnaps, Fall and my grain mill

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!

And I’m rewarded with organic whole wheat flour packed with vitamins and nutrients!  Which I used to make these cookies…..

Gingersnaps….with a BITE
2 1/4 cup organic whole wheat flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp sea salt
3/4 cup softened or melted butter
1 cup honey granules (or substitute with brown sugar)
1 free range egg
1/4 cup molasses
Blend all ingredients.  I use my cobalt blue Kitchen Aid mixer…another of my favorites.  This Christmas present revolutionized my baking!!  Cover and chill 1 hour.  I was in a hurry so I put it in the freezer for 25 minutes which worked well. 
Heat oven to 375.  Shape dough into round walnut-sized balls.  I was able to fit 15 of them on my 10 x 15 baking sheet.  Bake for 10 – 12 minutes.  Cool for a couple minutes on baking sheet, and then lift off gently and finish cooling on wire rack.  Makes 4 dozen cookies. 
I’m happy to answer any questions about my grain mill, where I buy my wheat and things of that nature if anyone is interested.  It really is so easy and my baked goods are so delicious!  I can even feel good giving these cookies to my 20 month old.  She loves them!

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10 Responses to Gingersnaps, Fall and my grain mill

  1. beccad says:

    Mmmmmm those look yummy. And look at that big girl she is getting so big. Thanks for the link I'm gonna love this.

  2. Simply Life says:

    Oh those cookies look great! That's great to hear how you prepare the wheat – I've never even thought about doing that – thanks!

  3. the domestic mama says:

    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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  8. Katrina says:

    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.) 😉

    • Denise says:


      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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