To Whole Grain White Chocolate & Butterscotch Blondies

Here is a dessert without peanut butter or chocolate (yes it has white chocolate but not my typical dark, milk or semi-sweet). Usually I am all about the peanut butter or chocolate in my dessert, but these guys looked too good on Chocolate & Carrots not to make. So I thought I would venture down the road of blondies. My friend Allyse had some of us over a couple weeks ago for dinner and she made blondes and they were just so delicious that I wanted to eventually make some.

There were supper easy to mix up – I did it with one bowl (I am starting to follow that rule of mixing dry and wet ingredients separately before combining – its just a hassle to wash that extra dish and I have yet to have a recipe really screwed up because of it. I mean you have to observe that rule for some dishes – but not all – just pick and choose wisely.

So these totally hit the spot after my morning of working out. Onto a bit of research..gotta be a student sometimes.


1 1/2 cups unbleached all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

2 eggs

1 cup packed brown sugar

1/2 cup sugar

1 cup canola oil

1 teaspoon vanilla extract

1/2 cup white chocolate chips

1/2 cup butterscotch chips


Preheat the oven to 350°F.

Set aside a 9″ x 9″ pan, sprayed

In a bowl, combine the flours and baking soda. Set aside.

In a larger bowl, stir together the eggs, brown sugar, sugar, canola oil, and vanilla extract until well combined.

Stir in the flour mixture until well combined. Will require some elbow grease

Stir in the chips (reserve an 1/8 of a cup of each white chocolate and butterscotch)

Pour the dough into the prepared pan, spreading evenly along the bottom of the pan.

Sprinkle the remaining 1/4 cup of butterscotch and white chocolate chips on top

Bake for 25 – 30 minutes or until lightly golden brown.

Allow to cool completely before cutting and serving. ( I showered once they came out so I wouldn’t be tempted to cut into them before they had plenty of time to cool – we all have our forms of discipline)



To the Best Homemade Whole Wheat Pizza Crust

So I didn’t just recently make this, but it is a recipe I use quite a bit and when I mean quite a bit I mean every weekend or every other when I was a senior in college since me and my running buddy Jessica craved it all the time.

The best thing about it is the crust stays constant but the toppings change. I sure have done quite a mixture of toppings with it. The first time I ever had this crust it was with green apple, sweet onion and gouda cheese – I was a little hesitant but it was absolutely fantastic and is now one of my favorite topping combinations. A traditional classic is fresh mozzarella and juicy tomatoes with a pesto sauce – can’t get much better than that.

If you are feeling extra fancy and deserve a special treat than try a stuffed crust – just stretch the dough a little more than extra and put cheese sticks (I like using the Sargento Pepper Jack ones for a bit of a kick) at the edge and fold dough over them. You can put the whole stick or you can cut it up into pieces and spread the goods – either way you and your guests will enjoy the extra cheese surprise.

2 Cups Whole Wheat Flour (If you don’t have on hand you can always use all-purpose flour, you just will loose the whole wheat nutrients)
3/4 tsp garlic salt (if you don’t like garlic or if you don’t have garlic salt, regular salt will work just fine)
1 tbsp. sugar (sugar substitutes like Splenda work fine here too)
1 tbsp. olive oil (again if you don’t have, vegetable oil will work too)
1 cup hot tap water (everyone has this!)
1 packet yeast – fast rising is the easiest
Extra spices – I usually add some or a combination of the following; paprika, cayenne pepper, onion powder, oregano – you can dress up your dough as you see fit for your tastebuds.
Olive Oil for Brushing

Preheat the oven to 425
Mix all of the dry ingredients together – add the hot water, keep mixing up, the dough may be a little sticky – use flour to help control it.
Let it sit for 5 min or up to an hour – it will continue to grow. Then knead/stretch/shape it on a floured surface – mix it up with round, rectangle and square pizzas – I sure do.
Spray your pan if using metal. Pizza stones work too (:
Put your dough on the pan and stretch to make it fit – add the cheese sticks if you are going the route of stuffed crust
Brush the dough with olive oil (not a lot just a glaze – you don’t want pools of oil) and pop into the oven for 3-5 minutes
Take out and add your toppings accordingly!
Put back in the oven and bake a good 7 minutes or longer depending on your cheese melting and how crispy you want you dough
Pull out from the oven and let cool a few minutes, cut and serve!