Thursday, December 30, 2010

Look what one of my readers gave out for the holidays!!!

Aren't these fun??? One of my readers did this for neighbor and friend gifts over the holidays. She made 21 plates of these! Oh, and she came with her own flavor of cream-sickle and she said it was WONDERFUL! I believe she added orange flavoring along with the vanilla and then tinted them orange and added some sprinkles. Cute, huh??? Stay tuned for the next 24 hours...I'll be posting and then removing some of my very favorite party recipes (dips, baguettes, etc.). So...keep watch for YOYO recipes!!! I'll be posting my famous Buffalo
Chicken Chip Dip (which can be served with whole wheat baguettes...another recipe I'll be posting) and Megan's Famous Spinach and Artichoke keep watch these YOYO recipes will only be available for 24 hours or UNDER!!!!!!!!

Tuesday, December 28, 2010

Belgian Waffles like you've never had them before...

So a while back, my brother went to a restaurant and had "real" Belgian waffles. He said they were made from a dough, not a batter. Hmmmm...I began to wonder...could I come up with a whole wheat "dough" recipe for waffles? These are definitely not the "lightest" calorie-wise...but they are so fluffy and delicious...I had to try them out. So, over this break, I decided it was a good time for my WHOLE family to sample these waffles and oh, how they loved them! If you want to impress company staying over the holidays with the most delicious waffle...this is the recipe to use. So, here is the recipe for Fluffy Old Fashioned Belgian Waffles:

Fluffy Old Fashioned Belgian Waffles

1 C milk (heated for about 30-45 seconds to luke warm)

1 T yeast

Mix above ingredients together and set aside for about five minutes.

4 eggs, separated

1 C butter, melted

2 tsp vanilla

1/4 C + 2 T sugar

1 tsp salt

3 1/4 C whole wheat flour (white wheat is best)

1/4 C milk

Mix together flour, sugar and salt. Make a well in the center and put in egg yolks, vanilla and butter and milk/yeast mixture. Mix with electric mixer on medium speed, adding 1/4 C milk while mixing. Beat egg whites to soft peaks in a separate bowl. Mix gently to stir in egg whites. Let rise for about an hour. Stir down and bake in a heated waffle iron…mmmmmm. These are delicious served with whipped cream and berries.

Note: You can actually flavor them with vanilla, almond or other extracts, too. Just experiment to find the flavor you most enjoy!!!

P.S. Don't mind the paper plate...we went easy over the holidays and did paper products for everything...not too pretty, but MUCH easier!!!

P.P.S. I decided to keep my cookbook on sale through New Years...Merry Christmas!!!

Monday, December 20, 2010

GORGEOUS Holiday Tea Ring directions

The above picture is of a Holiday Tea Ring. This is for my "insiders" and can be found on page 61 and uses the recipe for Out of This World Moist and Gooey Cinnamon Rolls on page 60.

Here are the instructions:

Preheat oven to 375 degrees. To make the Holiday Tea Ring: Follow directions for Out Of This World Moist and Gooey Cinnamon Rolls. After the first rise, divide dough into two segments before rolling out. Roll out very thin (about 1/8 in.) and very generously butter (helps to melt it first) and sprinkle with brown sugar and cinnamon. Roll up as you did above, and cut uneven ends off to make a straight edge. Instead of cutting into rolls, simply bring the two ends together and pinch together to seal into a large circle. Using kitchen shears, cut into the dough (the same width as you would have made your cinnamon rolls (about 1 in.), but don't cut all the way through...only about 3/4 of the way through. After all cuts have been made, separate each slit using a knife underneath each roll and then slightly turning the roll, so the rolls are laying slightly to the side, but all still connected in the middle. Bake 15-20 minutes or until golden brown.

Mix together:

Powdered sugar
a small amount of salt (to taste 1/2 tsp...maybe a little less...maybe a little more)

Mix together powdered sugar and small amount of milk until you get a thick drizzling consistency. Put icing on the baked, still warm, but not hot, tea ring. Put it on the connected ring and then use a spoon to smooth onto each top layer of the cinnamon rolls (as you can see in the above picture). Sprinkle chopped pecans. Cut Maraschino cherries in half length-wise, pat on a paper towel and place on the top of each cinnamon roll. These are beautiful.

Friday, December 17, 2010

Another Gift Idea and Peppermint Crunch Cookies

The first pictures show another gift we gave out this year to friends and neighbors that people loved...those flavored marshmallows. We made them, cut them, bought cute little buckets at Target in the dollar section and put them in saran wrap in the buckets. Then, we bought hot chocolate at the dollar store and wrapped it around the bucket and tied it up with cellophane and wire ribbon. They were cute and SO CHEAP and people loved them!!!

The last pictures show a Christmas cookie that my family loved! My kids went nuts over these cookies! My husband, loved them, too. They are WONDERFUL! To me, peppermint is another one of those "Christmas" flavors. So, here is the recipe!

Peppermint Crunch Cookies

3/4 C butter
1 C sugar
1 egg
1/4 C milk
2 1/4 tsp. baking powder
1/2 tsp salt
2 3/4 C + 2 T freshly ground or sifted whole wheat flour
3/4 C peppermint candy

Cream butter and sugar thoroughly. Add egg, beating well for about 1 minute. Add milk and mix thoroughly. Sift together dry ingredients, except peppermint candy, and add to creamed mixture. Stir in peppermint candy. Drop by tablespoonfuls onto greased cookie sheet. (For taller cookies, you can roll them in 1 in. balls before baking.) Bake at 375 degrees for 10-12 minutes. I like to bake them for the minimum amount and then take them out and let them continue to slow bake on the cookie sheet for about 15 more minutes. Makes 20-30 cookies.

You can see that the first picture shows the cookies flatter than the second one. In the first one, I didn't roll them into balls, in the second one I did. You can choose to do them whichever way you prefer.

P.S. the pie crust will be gone VERY SOON...get it now if you want it!!!

Thumbprint Cookies

Thumbprint Cookies

1/2 C Butter-flavored Crisco

1/4 C brown sugar

1 egg yolk

3/4 tsp. vanilla (can adjust a tiny bit)

3/4 C + 3 T freshly (finely) ground and sifted whole wheat flour

1/4 tsp. salt

2 egg whites (beaten with a fork, just enough to blend)

chopped pecans (just enough to roll dough in)

Preheat oven to 375 degrees. Mix together the shortening, brown sugar, egg yolk and vanilla. Add the flour and salt and mix for about 1-2 minutes on medium speed. Roll dough into 1 in. balls and then dip in egg whites, coating the entire surface. Roll in chopped pecans to coat. Place on greased cookie sheet. Bake at 375 degrees for about 4-5 minutes, use your thumb to press them down and then bake for about 7-8 more minutes or until lightly golden brown. Cool completely. Frost with Fluffy, White Buttercream Frosting.

Tint Fluffy, White Buttercream Frosting as many colors as you would like in separate bowls. Spoon frosting into the middle of each cookie.

Fluffy, White Buttercream Frosting

2 1/2 sticks butter

4 1/2 C powdered sugar

4-6 T milk (you don't want it too thick, but not too thin, either, so just add and mix and add more if needed)

1/2 tsp vanilla

Two hours before preparing frosting, get 2 1/2 sticks of butter out of refrigerator. Whip butter for several minutes until creamy and fluffy. Add powdered sugar 1 C at a time, beating the entire time. Keep beating until frosting is very thick. Add milk and vanilla and beat.

Note: If frosting seems too thick, add an additional tablespoon of milk.

Chocolate Mint Cookies (again)

I'm going to repost this cookie, for all of you out there who are starting your baking and looking to this blog to make your baking a little healthier...

Here is one of my all-time favorite cookie recipes and this one is not in my book, but will be in my next one:

Mint Chocolate Cookies 

¾ C butter

1 ½ C packed brown sugar

2 T milk

2 C chocolate chips (1 C semi-sweet and 1 C milk chocolate)

2 eggs
¾ cups finely ground and sifted whole wheat flour

1 ¼ teaspoons baking soda
¼ tsp baking powder

1 tsp salt
40 Andes mints

Put butter, brown sugar and milk in a sauce pan. Melt over low heat until butter is completely melted. Add chocolate chips and stir over low heat for about 30 seconds or until chocolate starts to melt and mixture begins to turn brown. Remove from heat and stir constantly until chocolate is completely melted and mixture is smooth. Let chocolate mixture cool for at least 15 minutes. Add one egg and beat at high speed for one minute. Add the other egg and beat at high speed for one more minute. Add flour, baking soda, baking powder and salt and mix at high speed for about 2 minutes. Refrigerate dough for about 20-30 minutes (cover with foil first). Drop by tablespoons on a greased cookie sheet. Spray cooking spray on the bottom of a glass and flatten each cookie. Bake at 375 degrees for 10-12 minutes. Remove from oven. Put one Andes mint (or half if you desire less chocolate) on each warm cookie. When Andes mint has melted, use the back of a spoon to spread the melted chocolate all over the top of the warm cookie. Let cookies cool for at least 15-20 minutes before transferring. Makes about 40 large cookies.

Thursday, December 16, 2010

Another sweet treat (this one is easy enough for kids!)

Have you ever made the cornflake holly? This is a variation of the treat that is MUCH healthier!

Bran Flake Holly

4 1/2 - 5 C bran flakes

1 bag of marshmallows

1/4 C butter

red hot candies

green food coloring

Melt butter over low heat. Add marshmallows, stirring occasionally until marshmallows melt. Add green food coloring to tint

marshmallows. Add bran flakes and stir until coated. Use a large spoon to pull out mounds and place on parchment paper in about 2 1/2 in. mounds. Put three red hots in the middle to make the cutest little holly treats ever. Your kids will LOVE them and they are healthy…for a treat!!!

Wednesday, December 15, 2010

Gift Ideas...

Wondering about gifts you can give someone who has everything? Hmmm...let me help. There is always my cookbook, which is on sale right now. However, I also wanted to say something about my three favorite machines. First of wheat grinder. I have the Wonder Mill and it is FABULOUS! I absolutely love it! It grinds wheat to either very fine pastry flour or coarser flour (which I use for my bread) in a matter of minutes. It is truly incredible. I also have a Bosch mixer, which I personally think is the most incredible mixer made. I use it for my breads, cookies, whipping marshmallows, etc. I have done reviews on each of these, which you should read over before making a selection. The last product that I find ABSOLUTELY the Blendtec Blender. I ground all of my candy for my marshmallows in this blender. I've made soups, cracked wheat, smoothies, etc. You can grind almost everything in this blender. I make green smoothies with this can actually grind carrots, kale, spinach, banana, etc., into a smooth, delicious smoothie. It is the most amazing blender I've ever used in my life. So...if you are thinking of Christmas gifts...give one of these incredible machines a try. They have the Suzie's Sweet Wheat stamp of approval!!!

Each of these machines can be purchased at or at

You can also go to the blendtec website at to purchase the blender.

Have fun and give yourself or someone else something you'll REALLY use this Christmas! By the way, I get NOTHING from any of these distributors...I simply want more people to use whole wheat and to really enjoy it!!!

Monday, December 13, 2010

Christmas Cookies Anyone???

I have two recipes that smell like Christmas more than any other two recipes I make. They are both molasses ginger cookies...with spices like cinnamon, cloves, ginger, etc. Seriously, if you want your house to smell like "Christmas" you don't need to buy a candle, just bake these delicious cookies before you have anyone over! Your options are Holiday Molasses Cookies or Gingersnaps. Both are delicious, spicy, and wonderfully fragrant. One is a soft, chewy cookie and the other, well, it "snaps". The Holiday Molasses Cookie is on page 134 of my cookbook and is an "insider" recipe. However, I may YOYO (put it on the blog for a few days and then take it off) this you better write it down when I put it on. It will probably be on this week sometime, so you better check often. The Gingersnaps are not in my cookbook, so I can post them for all to see. Here is the prepared for Christmas smells to fill your home and waft out to the doorstep when company arrives!!!


3/4 C butter-flavored Crisco

1 C brown sugar

1/4 C molasses

1 egg

2 1/4 C freshly ground and sifted whole wheat flour

2 1/8 tsp baking soda

3/4 tsp salt

2 1/8 tsp ground ginger (add 1/8 tsp more?)

1 T + 1/4 tsp ground cinnamon (add 1/4 tsp more?

1 tsp cloves

Cream Crisco, brown sugar, molasses and egg by mixing on medium speed for about 30 seconds and then on high speed for 2 minutes. Sift dry ingredients and stir into molasses mixture. Form balls (about 1 in. in diameter.) Roll tops and sides of dough balls in white sugar. Place 2 in. apart on greased cookie sheet. Bake about 10 minutes at 375 degrees. Makes about 40-45 cookies.

P.S. My sister took the peppermint marshmallows to a get-together where she was supposed to bring a dessert. She took hot cocoa and the flavored marshmallows and said people LOVED them. If you want something new...try making the flavored marshmallows!

Saturday, December 11, 2010

Mallow Finale!!!

Okay, for the finale of my home-made marshmallow week, I'm going to give out my new favorite marshmallow flavor. It is carmel and it is truly divine. You haven't lived until you have had carmel hot cocoa...mmmmm. Anyway, here is the week, back to whole grains for the holidays, but for now...enjoy your home-made marshmallows!!!

Carmel Marshmallows

Follow directions for Perfectly Whipped Fluffy Peppermint Marshmallows EXCEPT substitute crushed Werthers candies for the peppermint candies. Just as you did with the other candy marshmallows...sprinkle a little bit of the leftover pulverized Werther's on top. These are truly wonderful.

I'm planning to do some Christmas baking stay tuned. Also, I didn't have pictures of those wonderful dips (Buffalo Chicken Chip Dip and Spinach Artichoke Dip the last time I posted the recipe, but now I watch for those. Both of these recipes can have whole grains added easily to them by adding in pureed wheat berries with no texture or flavor why not add them and get your whole grains and fiber??? can just make the whole wheat baguettes and serve those with the dip!!!

Oh and remember my cookbook is on sale through the holidays. And...if you would like a signed copy, just email me at and send me a $15 check (that includes the shipping) made out to Suzie's Sweet Wheat or to Sueann Allen and I"ll send you a book right away. I know that sounds strange and it feels strange to offer autographed copies, but some people have asked for them.

Friday, December 10, 2010


I know...MORE MARSHMALLOWS??? Yes, I have two more recipes I want to share with you because, honestly, the cool thing about these marshmallows is the different flavor options you can offer people. So, for those of you out there who love pumpkin spice...these are for you. These happen to be my 3 year-old son's favorite choice of marshmallows and I have to admit, that pumpkin spice seeping into my hot cocoa tastes delicious.

Here you go:

Pumpkin Spice Marshmallows

Follow directions for Vanilla Marshmallows EXCEPT after whipping for 15 minutes, add 2-3 tsp of pumpkin pie spice and whip just to mix in spices (maybe 1 minute). To finish off, follow the rest of the directions for Perfectly Whipped Peppermint Marshmallows. Put them in your hot chocolate and dust them with nutmeg for a sweet, spicy, fragrant, delicious treat.

P.S. The first picture shows how much my 1-year old loved the pumpkin spice marshmallows. He sneaked up on the counter and devoured them before I could even get them cut to put them in hot cocoa. I was able to salvage a few edge pieces.

Thursday, December 9, 2010

Mallow Mania...CONTINUED!!!

In keeping with the theme of Mallow Mania this week. I am now introducing Vanilla Marshmallows. These are the easiest of all the marshmallows because there is no candy to pulverize, and they are very delicious. So...these may be the ones to start with. is the recipe:

Vanilla Marshmallows

Follow directions Perfectly Whipped Fluffy Peppermint Marshmallows, EXCEPT substitute 1 C of sugar for the 1 C of crushed peppermint …to make 2 C of white sugar and add in 1 T of vanilla extract with the sugar and corn syrup BEFORE boiling. Follow the rest of the instructions as stated in the previous posts.

Soon to come...Pumpkin Spice Marshmallows and my new favorite...Carmel Marshmallows. You haven't lived until you have had hot chocolate with carmel marshmallows melting on top, drizzling sweet, creamy carmel flavor into your cocoa. Truly, it is outstanding...

Monday, December 6, 2010


Okay, along with my Mallow Mania theme...I wanted to add these delicious Butterscotch Marshmallows. MMMM....imagine butterscotch dripping down into your hot chocolate...sounds good, right...well, you are is divine. Here is the recipe:

Butterscotch Marshmallows:

Follow directions for Perfectly Whipped Fluffy Peppermint Marshmallows (below) EXCEPT substitute crushed butterscotch candies for the peppermint candies.

P.S. Just a reminder, my cookbook is on sale for $10 for the holidays. Also, just an update...I have around 100 recipes in my new cookbook. So...if you are liking all the recipes being posted on the blog that are NOT for the insiders, just hang on. I'm going to try to get it together in the next year sometime. It will have all of the newest recipes on the blog. I'll be posting my YOYO recipes coming up in the next few weeks, too, so keep on checking the blog!!! I'm also going to be testing some of my favorite Christmas cookies with whole wheat coming up really soon!!!

ITS MALLOW MANIA!!!!!!!!!!!!!!

So, we've been having fun this week after spending time in the cold, coming in and drinking hot chocolate with......FLAVORED MARSHMALLOWS!!! They are incredible!!! They melt into your hot chocolate and flavor it with which ever flavored marshmallow you pick...they are FABULOUS! Is there any wheat in Are there any whole grains in them at all...well, no. Are they in any way healthy for you...well unless you consider mental health, BUT, they are so fun to make, your kids can help and even if you don't have kids, they are pretty fancy at ANY holiday party. So, I decided to post them anyway. Eventually, I'll get back to whole wheat Christmas baking, but for now, lets just enjoy MALLOW MANIA!!!

Here is a recipe for my all-time favorite...

Perfectly Whipped Fluffy Peppermint Marshmallows

1/2 C cold water

3 pkts. plain gelatin (3 envelopes)

Mix the above in a stand mixer and let sit for about 13-15 minutes.

Mix the following in a saucepan:

1 C sugar

1 C finely crushed peppermint (works great in a powerful blender…it should be like a powder)

1/3 C water

3/4 C corn syrup

Heat, stirring occasionally over medium-high heat until it reaches a full boil. Let mixture boil for about 1 - 1 1/2 minutes (STIRRING CONSTANTLY so it doesn't stick to the bottom and burn). Remove from heat and pour into mixing bowl with gelatin and water. Add salt. Attach whips to stand mixer (may also be able to use hand mixer, but whips work better) and whip for 15 minutes, adding 1/8 tsp of salt at the beginning of the mixing. Mixture will get quite frothy. While mixing, place a piece of parchment paper in a 13X9 pan and spray lightly with cooking oil. When mixing is finished, pour mixture into parchment-lined 13X9 pan. Let sit for several hours or overnight to fully set the marshmallows. Cut into pieces, coat in mixture of powdered sugar and corn starch (the amount doesn't matter too much it is just for a little extra sweet and to lessen the stickiness).

Note: When cutting marshmallows, it helps to spray the knife periodically with cooking spray so the marshmallows don't stick to the knife.

These are WONDERFUL. Let them sit in your hot chocolate for a bit so that they melt a bit and ooze down into your cocoa giving it a minty peppermint twist. Oh, and when I grind the peppermint, I grind a whole box and just save the leftover peppermint "dust". Then I sprinkle it on the top of the cocoa with the peppermint marshmallows...I don't know if you get a more Christmas-flavored treat than this one.

Here it is again...Veggies for Breakfast...and your kids will LOVE them!!!

My sister-in-law asked me the other day if I had a recipe for sweet potato pancakes. Hmmm...I thought I had almost all of the pancake recipes I could come up with...but sweet potato pancakes. I tried one recipe out last week and my family wasn't a huge fan, so I didn't post those. However, today I tried some out and my family LOVED them. My pickiest daughter devoured them and asked for more. My husband, who believes that sweet potatoes are one of the foulest vegetables ever produced, REALLY liked them! Remember my post about why sweet potatoes are good for you? No, you don't? Well, I'm going to post them again for those of you who have memories like mine!!!

Here you go:

Sweet potatoes...why would we need to add more of these to our diet?

Let's begin with ANTI-OXIDANTS. First of all, I have told you what a FREE-RADICAL is, right? It is the by-product of oxidation in our bodies. (think of it as rust...another by-product of oxidation) Free radicals can cause damage to our other cells, including heart damage, cancer, etc. Anti-oxidants help us fight against these free radicals!!! That is one major reason that fruits and vegetables are so good for us! Vitamins like Vitamin A (beta-carotene) and Vitamin C can interact with free radicals and make it impossible for those free radicals to damage our cells!!! just so happens sweet potatoes are a fabulous source of Vitamin A (beta carotene) and a great source of Vitamin C...both very powerful anti-oxidants. Sweet potatoes help us fight those nasty free radicals!!! These vitamins have other well-known advantages as well...for example, they also help eliminate inflammation. Vitamin A is used by dermatologists to treat acne...I know, I used it!!! Sweet potatoes are also a significant source of manganese, Vitamin B6, fiber, potassium and iron. These really are a WONDERFUL addition to your diet!!!


Okay, so now you are officially motivated to get your family eating sweet potatoes, right? Well, let me give you this outstanding pancake recipe that will get them not only eating them, but eating them for BREAKFAST and starting the day off right!!!

Sweet Potato Pancakes

1/2 C sweet potato (cooked VERY well and mashed or mixed so it is very smooth)

2 T white sugar

1 T brown sugar

1 egg

2 T oil

1 C buttermilk

1 T baking powder

1 C whole wheat flour

milk to desired consistency (I like 1/4-1/2 C)

Bake sweet potatoes so they are VERY tender and mushy. If they are not baked well, you will have sweet potato chunks that people will kids will not appreciate. Mix sweet potatoes so they are a smooth consistency. Add sugar, egg, oil, buttermilk and mix well. Add in baking powder and flour and blend until smooth. Bake on a greased and heated griddle until golden brownish-orange in color. My family loves these and they are getting veggies for BREAKFAST!!

Friday, December 3, 2010

Hot Soup for a Cold Day and an Upcoming Class

I know I already posted this once, but I'm going to repost it because I don't think there is anything better than hot soup on a cold day...and this soup is filled with vitamins and fiber!!! I also wanted to post this because I am teaching a class on December 8 and I'll be demonstrating this very soup and these very rolls at the class. The rolls, I posted the recipe for before is one of my "yoyo" recipes. By "yoyo" I mean that I will post it for a few days and then take it back off the blog. It is one of my all-time favorite recipes and is in my cookbook. If you attend the class, you can get the recipe OR you can keep checking my blog everyday...soon I will post it again before pay attention and check often!!!

P.S. We are going to be baking some holiday treats. One of my favorite cookies from last year were peanut butter cup cookies and I may post the recipe for that as one of my yoyo recipes. Keep on checking!!!