EINKORN Recipes for Nature's Original Wheat

Unless you’ve been living under a rock, you’re probably familiar with gluten intolerance and seen plenty of gluten free labeling on food packaging. While some people have to give up wheat due to celiac or similar diseases, others have made a personal choice to give up gluten. Although I haven’t personally given up wheat, I have read that over the years wheat has been altered and not in a good way. When I heard about the book Einkorn by Carla Bartolucci, I wanted to find out more about “nature’s original wheat”.

First, what is Einkorn? What I learn from the new book Einkorn by Carla Bartolucci is that, Einkorn is similar to emmer, spelt, durum, and soft wheat. All wheat is a descendant of wild einkorn, and yet einkorn remains as the original diplod wheat, with only two sets of chromosomes, and the only one never to be hybridized. Hybridization is the crossing of distinctly different different species of plants to form a new variety with a new genetic makeup.

The book goes into more detail about the history of einkorn and how Carla and her family discovered and began using it. The majority of the book is full of recipes, which I like. Some recipes use einkorn all-purpose flour and other recipes use whole grain einkorn flour. Locally I was only able to find the einkorn all-purpose flour and will have to order the whole grain flour. In the beginning section of the book Carla explains how to work with einkorn flour and it’s very helpful. Definitely do not overlook this information and skip to the recipe section. I must admit that I usually don’t read the beginning of cookbooks but since I wanted to learn all about einkorn I read it.

One thing I learned about is einkorn sourdough starter need to make the bread recipes. This process takes about 6 to 10 days to get the starter strong enough to bake great bread. I wanted to make bread but after reading the process to make sourdough starter, I decided to start with something that wasn’t as complicated…COOKIES! Can’t go wrong with satisfying my sweet tooth. These cookies were GREAT! The first batch I baked for 14 minutes and they were very cook well through. The second batch I baked for 11 minutes and they turned out much softer and even more delicious. It may depend on your oven, how long you need to bake the cookies. These were a hit with the family so I’ll definitely make these again.



Chocolate Chip Cookies - Einkorn Flour

2 Cups (240 g) all-purpose einkorn flour
1/2 teaspoon baking soda
1 teaspoon fine sea salt
10 tablespoons (138 g) unsalted butter
3/4 cup (150 g) granulated sugar
1/2 cup (110 g) (packed) dark brown sugar
2 large eggs, one separated
1/4 teaspoon pure vanilla extract
1 1/4 cups (210 g) semi-sweet chocolate chips


1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat.

2. In a medium bowl, stir together the flour, baking soda, and salt. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugars for 2 minutes, stopping a few times to scrape down the sides. Add 1 egg, the separated egg yolk, and vanilla and beat on a medium-low speed for 1 to 2 minutes until thoroughly combined. Add the flour mixture and beat on medium-low speed just until the flour is incorporated.

Add the chocolate chips and continue beating until the dough is evenly mixed. Do not overmix, or the dough will get too warm. Refrigerate for 15 minutes.

4. Roll 2-tablespoon (35 g) scoops of cookie dough in your hands into balls and place on the prepared baking sheet, leaving 2 inches around each cookie. Bake the cookies in batches for 14 minutes until the edges are golden and the center is soft but cooked through, Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack. The cookies can be stored in an airtight container for up to 3 days.

Chocolate Chip Cookies - Einkorn Flour



 FTC disclaimer: “I received this book from Blogging for Books for this review. All thoughts and opinions are my own.”



Please look away if you’re on a “diet” or just skip to another post. Its been a while since I’ve baked a dessert but every now and then I like to whip up a sweet treat. I’ve learned that I can’t keep sweets in the house because I’ll eat them all. Amiyah doesn’t have a sweet tooth and of course food can’t go to waste so I end up eating it, NOT GOOD! I’m learning to indulge but not over do it. With this recipe I made regular cupcakes as well as mini cupcakes and I ate about 4 of the mini’s and gave away the other 2 dozen cupcakes so I was proud of myself.

This recipe comes from The Sweetapolita Bakebook by Rosie Alyea. This is the lastest book from Blogging for Books that I requested. I chose to test out the Super White Cake recipe. Instead of making a cake a chose to make cupcakes. The flavor of the cupcakes and the icing were very delicious. The icing wasn’t overly sweet but my cupcakes turned out dense. I’ve mentioned before that my dad is a pastry chef and he said that I whipped the batter too long. If I had time to make another batch I would have tried it again but I will in the future and let you know how it goes. I’m very critical of myself but my coworkers did enjoy the cupcakes. They could have just been being nice but either way they were all gone by lunch time and I didn’t see any in the trash. 🙂

As I mentioned before they only thing that I will do differently would be to mix the batter for a shorter period of time. For the cupcakes I ordered the Princess Bakery Emulsion and used that in place of the pure vanilla extract. My dad agreed that it gave it a nice flavor. It’s different in that it’s thicker compared to pure vanilla extract. Overall this was an easy recipe and it’s worth making, just don’t whip the batter too long.

Ingredients for the Super White Cake layers:
  • 3 1/4 cups (375 g) cake flour, sifted
  • 1 tablespoon plus 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 1/4 cups (450 g) superfine sugar
  • 3/4 cup (170 g) cold unsalted butter, cut into pieces
  • 1 1/2 cups (360 ml) milk, room temperature
  • 2 teaspoons Princess Cake & Cookie Bakery Emulsion or pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • 7 large egg whites, room temperature

 Sweetapolita, super white cake with vanilla bakery frosting


For the Super White Cake layers:
  • Preheat oven to 350°F (180°C). Grease the bottoms of three 8 x 2-inchround cake pans and line with parchment. Line two oven-safe ramekins with cupcake liners.
  • Into the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, baking powder, and salt. Add the sugar. With the mixer running on low speed, add the cold butter one piece at a time. Beat until all of the butter is incorporated, about 3 minutes. The mixture should have a fine crumbly, cornmeal-like texture.
  • In a medium measuring cup with a spout, combine half the milk, the emulsion and lemon juice. In a separate measuring cup, gently whisk the egg whites and remaining milk.
  • Increase the mixer speed to medium-low and gradually add the emulsion mixture and beat for 5 minutes. Scrape the sides and bottom of the bowl with a rubber spatula. Reduce the mixer speed to low and gradually add the egg white mixture. Beat for 2 minutes, occasionally stopping to scrape the sides and bottom of the bowl. Fold the batter once or twice to ensure everything has been incorporated. Fill each of the prepared ramekins two-thirds full with batter, and tint one bright pink and one bright turquoise. Divide the remaining batter evenly amount the prepared pans.
  • Baker the first two layers in the center of the oven until a wooden pick inserted into the center comes out with a few crumbs, 20 to 22 minutes. Repeat with the final layer (bake the ramekins along with this layer for 20 minutes). Remove the cupcakes from the pan immediately and let cool on wire rack. Let the cake layers cool in their pans on wire racks for 10 minutes. Using a knife, loosen the sides of the cakes and carefully turn them out onto wire racks. Peel off the paper liners and let cool completely.
  • The cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 2 days.

A Note About Baking Pans:

  • Two 9-inch round cake pans, for 28 to 30 minutes
  • Three 7-inch round cake pans, for 22 to 26 minutes
  • One baker’s half-sheet pan (18 x 13 x 1 inch), for 18 to 22 minutes
  • One 9 X 13-inch pan, for 30 to 35 minutes
  • 2 to 3 dozen cupcake liners, for 17 to 20 minutes
  • 12 jumbo cupcake liners, for 22 to 15 minutes

 Sweetapolita, super white cake with vanilla bakery frosting


Ingredients for the Vanilla Bakery Frosting:
  • 1 cups (225 g) unsalted butter, room temperature
  • 1/4 cup (50 g) high-ratio shortening
  • Pinch of salt
  • 31/4 cups (410 g) confectioners’ sugar, sifted
  • 1/2 cup (120 ml) heavy cream
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1/4 teaspoon pure almond extract
Directions for the Vanilla Bakery Frosting:
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and salt on medium speed until very pale and creamy, 8 minutes. Gradually add the confectioners’ sugar, heavy cream, vanilla, and almond extract.
  • Reduce the speed to the lowest setting and beat for 1 minute. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes.
  • The frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable.

Skillet Chocolate Chip Cookie

Easy Skillet Chocolate Chip cookie

 Look away if you are looking for something healthy! The good news, this is quick and easy to make. If you need an easy recipe for a pot luck or cookie swap, you’ve come to the right place. This recipe is brought to you by One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More from The Editors of Martha Stewart Living

One Pot cookbook - Skillet Chocolate Chip Cookie

When I was searching for photo shoot ideas for this recipe I did see other skillet cookie recipes. Some were a lot thicker than this one. Just a note that this is not a deep dish chocolate chip cookie but you can always double the recipe if you have a larger skillet or if you want a thicker cookie. Enjoy with a tall glass of milk or add a scoop of ice cream like we did. Most importantly enjoy it!

6 tablespoons unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

 One Pot Cookbook - Skillet Chocolate Chip Cookie
Print the recipe and get baking!

Skillet Chocolate Chip Cookie
Serves 8
Quick and easy chocolate chip cookie.
Write a review
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 6 tablespoons unsalted butter, room temperature
  2. 1/3 cup packed dark-brown sugar
  3. 1/2 cup granulated sugar
  4. 1 large egg
  5. 1 teaspoon pure vanilla extract
  6. 1 cup all-purpose flour (spooned and leveled)
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon coarse salt
  9. 1 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
  2. Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.
  1. The chocolate chip cookies in the mini cast iron pans I used milk chocolate chips. Also use water or baking spray on your hands when smoothing out the batter before putting it in the oven.
Adapted from One Pot
Adapted from One Pot

Rum-Raisin Bundt Cake

Rum-Raisin Bundt Cake

With it being the holiday season there a so many temptations around and I’m sharing with you today a recipe from Cooking Light that won’t have you feeling guilty after eating it. This recipe was simple to make and quite delicious! The best part about making this recipe was my little helper… Amiyah

I must say we make a great team! She said I was a better baker then my dad but I’m sure she’ll tell him the same thing if she was in the kitchen with him. I love the golden raisins and the rum combination so try it out and let me know what you think!

2/3 cup golden raisins
3 tablespoons dark rum (such as Myers’s)
12 ounces cake flour (about 3 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup canola oil
1 1/3 cups granulated sugar, divided
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
2 teaspoons vanilla extract
3 large eggs
1 cup 2% reduced-fat milk

Baking spray with flour
3 tablespoons light-colored corn syrup
2 tablespoons water
1 tablespoon powdered sugar


  1. Preheat oven to 350°.Rum-Raisin Bundt Cake Prep
  2. Combine raisins and rum in a small microwave-safe bowl; microwave at HIGH for 30 seconds. Cool to room temperature.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a bowl; stir with a whisk. Place butter in a large bowl; beat with a mixer at medium speed until smooth. Add oil, 1 cup granulated sugar, rinds, and vanilla; beat at medium speed 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Drain raisins through a sieve over a bowl; reserve liquid. Stir raisins into batter. Pour batter into a 10-cup Bundt pan coated with baking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on serving plate.
  4. Combine remaining 1/3 cup granulated sugar, corn syrup, and 2 tablespoons water in a small saucepan; bring to a boil. Cook 1 minute. Remove pan from heat; stir in reserved rum. Brush syrup over warm cake. Cool completely. Sprinkle with powdered sugar.

Rum-Raisin Bundt Cake1

Adapted From: December 2013 Cooking Light

XO Selena
“Let Go And Look Good”

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