Tag: Wheat

Whole Wheat Blueberry Oat Bars — The Skinny Fork by Gordon Ramsay

These Whole Wheat Blueberry Oat Bars are a take on a raspberry version that I made a while back. Spring time always gets me into a lemon and blueberry mode, I’m not really sure why. Maybe it’s because blueberries are more in season and you can find packs of fresh big beautiful ones. Either way, these Whole Wheat Blueberry Oat Bars are easy to make and perfect for breakfast, brunch, or even dessert!

Unlike the blueberry oat bars I’ve made before, these ones are thick and hearty. Less of a snack and more along the lines of being used as part of meal, unless you cut each of the 16 bars in half again.

Steak House Honey Wheat Oat Bread (Bread Machine) — The Skinny Fork by Gordon Ramsay

Baking has been the name of the game in my house lately. What else is there to do when you’re stuck where you are for days, weeks, and months on end? When we decided to make some steak for dinner, I thought it was high time to whip up some of that famous ‘steal house’ bread that we all know and love.

You know the bread that I’m talking about. The soft, sweet, fluffy brown bread that is often served up with a whipped honey butter. This bread is exactly like that one. The only difference is that it’s homemade and in a larger loaf form!

Whole Wheat Sugar Cookie Bars — The Skinny Fork by Gordon Ramsay

The Skinny:
Servings: 9 •
Serving Size: 1 Bar •
Calories: 304 •
Fat: 21 g •
Saturated Fat: 13 g •
Carb: 26 g •
Fiber: 1 g •
Protein: 3 g •
Sugar: 9 g •
Sodium: 154 mg

Frosting:
• 1/4 C. + 2 Tbsp. Butter
• 1 C. + 2 Tbsp. Confectioners’ Sugar Substitute
• 3 Tbsp. Heavy Cream
• 1/2 Tsp. Vanilla Extract

Preheat the oven to 350 degrees F. and line an 8×8” or 9×9” baking dish with foil.

In the base of a stand mixer or a large bowl, beat together the 1/2 C. butter for about a minute on a medium speed.

Once nice and smooch, add in the 1/2 C. sweetener and 1/4 C. sugar. Continue to beat until fluffy and light in color.

Beat in the 1 egg, 1 egg yolk, and 2 Tsp. vanilla.

In a medium bowl, whisk together the 1 1/2 C. flour, 1 1/2 Tsp. cornstarch, 1 Tsp. baking soda, and 1/4 Tsp. salt.

Add the dry ingredients into the wet ingredients in three parts, mixing on a low speed in between each addition.

The dough will be quite thick.

Press the cookie dough into the prepared baking dish and back for about 25 minutes or until the top is lightly browned.

Once done, remove from the oven and allow to cool completely.

While the cookie bars are cooling, it’s time to make the frosting!

Beat the 1/4 C. + 2 Tbsp. butter together on a medium speed for about 2 minutes or until creamy.

Add in the 1 C. + 2 Tbsp. confectioners’ sugar substitute, 3 Tbsp. heavy cream, and 1/2 Tsp. vanilla.

Beat the frosting together for about 3 minutes.

Add in food coloring at this time if desired!

Carefully remove the cooled bars from the baking dish and frost them accordingly.

Decorate with sprinkles if desired.

Cut into 9 equal squares and enjoy!