What's this all about?
We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.
Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.
We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.
|Whole Wheat Chocolate Chip Cookie Cake|
|Written by Michelle|
|Monday, 11 February 2013 18:51|
Hello, delicious! Crisp on the edges, soft and chewy in the middle, a slight caramel taste from the dark brown sugar. Momma hit a home run with this one! Who doesn’t love a good chocolate chip cookie?!? Now make it the size of a pizza pan and it’s taken to a whole new level. There’s just something magical about seeing a huge chocolate chip cookie. My children’s eyes become saucers when they see this coming. It has quickly become the most requested cake in our house by young and old alike. Bonus: it’s so much easier to make than 25 individual cookies. Great to take along to parties and potlucks too.
This recipe came about because my daughter wanted a chocolate chip cookie cake for her birthday. I've always coveted one myself to be honest. Off I went to the kitchen to test my various chocolate chip cookie recipes and, after some tinkering and LOTS of baking, I arrived at this recipe which works beautifully as a cake. Using dark brown sugar is essential to keeping this cookie moist and chewy in the center. It took a few tries to get the ratio of baking soda to baking powder just right. The end result is a cookie cake with great texture that rises perfectly in the pizza pan.
This cookie cake is amazing right out of the oven with some vanilla ice cream. Make it today and become your kid’s hero.
Just in time for Valentine’s Day, it’ll be love at first bite. Sorry, I couldn’t resist.
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