God's Most Precious Wonders

Monday, March 23, 2009

Whole Wheat Pizza Dough

This whole wheat pizza crust uses King Arthur brand White Whole Wheat Flour. The taste is very unique and delicious (nutritious too!).


1½ cups warm water (110-115 degrees)
2 tablespoons honey
2 tablespoons olive oil
3½ -3¾ cups white whole wheat flour
1 tablespoon vital wheat gluten
1½ teaspoons salt
2¼ teaspoons active dry yeast

Mix in bread machine, according to manufacturer's instructions (usually liquids on bottom, followed by flour and other dry ingredients, with the yeast on the very top). Mix on dough cycle and rise 1 hour. Divide dough into 2 equal sized pieces. Roll each into a large pizza round. Place on a pizza stone, lined with parchment paper. Prick crust all over with a fork (to allow air to escape and prevent bubbles in your crust). Bake at 500 for 6-8 minutes. Add toppings of your choice and either bake or freeze. To bake: place on pizza stone and bake for 15-20 minutes at 450 degrees. To freeze: completely wrap with plastic wrap and foil. Label. To serve: thaw on pizza stone. Bake as directed.

Tuesday, March 17, 2009


I brought these cookies to Spa Day at MOPS last month and have received many requests for the recipe; so rather than send it to everyone individually, I have posted it here on my blog. They are absolutely the best gingersnap cookies I have ever tasted. Let me know what you think.

Be sure not to overbake them. They will appear to need a few more minutes in the oven, but alas, they will set as they cool. You may even consider freezing some to make ice cream sandwiches with this summer! Yum!


Recipe Details
Makes: 30 large cookies
Prep Time: 15
Cook Time: 8
Ready In: half hour
Servings: 30


4½ cups flour
4 teaspoons ginger
2 teaspoons baking soda
1½ teaspoons cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
¼ teaspoon pepper
1½ cups butter (or shortening)
2 cups sugar
2 eggs
½ cup molasses
½ cup sugar, set aside, to coat

In a large bowl cream the butter and 2 cups sugar. Add the eggs and molasses; mix well. In a medium bowl, combine the dry ingredients; gradually add to creamed mixture and mix well.

Using a large size ice cream scoop, form the dough into balls. Roll each ball in the bowl of sugar.

To Freeze: Place on a cookie sheet lined with waxed paper. Freeze until solid.
Remove the balls from the cookie sheet and place in a one-gallon freezer bag. Seal, label and freeze. To cook, remove from freezer, place on a cookie sheet, lined with parchment paper, and bake as directed.

To Serve: Place cookies 2 inches apart on a cookie sheet lined with parchment paper. Preheat oven to 350. Bake for 6-8 minutes, or until set. Do not overbake. Cool on cookie sheet for 2 minutes before removing to a wire rack to cool.

Mocha Chocolate Chip Banana Muffins

I found this recipe on and they are spectacular. I made them thinking I wouldn't eat them, since they are made with dark chocolate mocha, and I can't stand coffee, but, indeed, I was WRONG! Ugh! Looks like I will need to do the stairclimber again today!

Sunday, March 8, 2009


Ok. So my husband already spends way too much time either at work, sitting on the computer, surviving a bazillion meetings, etc., to need anymore work related things to do. So what was I thinking when I introduced him to blogging? Not only is he digging it, but he has set up a blog for him and his friends to engage in economic chit chat! Sounds fun, huh? Apparently they think so! :)