Well the other day I got a big box delivered to my house with some AMAZING goodies inside. The package was from Gold Medal and they had sent me some really neat stuff to try out.
Firstly, they sent me a gorgeous little cookie jar. Also inside the package was a pack of recipe cards and my favorite, a coupon for a free bag of Gold Medal white whole wheat flour, their new stuff!
Once I redeemed the coupon for the flour, I knew it was time. I had to bake something! So I rummaged through the recipe cards and oh-my-YUM! There were lots to choose from and they all looked delicious! Ultimately I was in the chocolate mood so I decided on the recipe for Double-Chocolate Lava Cake.
Doesn’t that just sound divine? Trust me. It really was. I didn’t want to share, but I did, with my whole family and there wasn’t barely bite left on anyone’s plate!
Now back to the actual flour. It honestly tasted just like any other flour. But it’s not. This flour is actually made from a different kind of wheat, it’s made from hard white spring wheat instead of the traditional hard red spring wheat. By using this type of flour, you’re able to include some whole grain into your baked goods! I love it!
For frozen chocolate chip cookies, here is a simple recipe that Gold Medal gave me that is destined to be amazing. Instead of waiting for them to thaw once you’ve frozen them, here’s a way to eat them almost instantly. It goes like this:
For a “fresh-baked” cookie anytime, simply microwave a frozen cookie on a paper towel on Medium-Low (30%) about 1 minute 45 seconds or until the edge of the cookie is heated; then move the cookie and paper towel to the counter to stand about 30 seconds or until the chips are cool enough to eat. (Time may range slightly, depending on the wattage of your microwave.)
|My Double-Chocolate Lava Cake – Yummy!|
For recipes that depend on the flour for most of its taste (such as pizza crust or bread dough) or other recipes that call for sugar and fat (cookies, muffins, brownies) they advise that you start by substituting this white whole wheat flour for 25-50% of the recipe’s flour.
I am definitely going to be using this flour for my next recipes. I like the fact that you’re getting more whole grains in your sweets, plus I have a whole lot of recipes to try now 🙂
*Disclaimer: I was sent these free products for review by Gold Medal. I was not paid to write this post, and the opinions expressed are completely my own.
Have you tried Gold Medal’s White Whole Wheat flour yet? What did you think about it?