Gold Medal White Whole Wheat Flour Prize Package {Rafflecopter Giveaway}

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GIVEAWAY HAS ENDED

I’m always looking for ways to add more whole grain into my diet, it’s the simple choices that can make a difference, like making the effortless switch to new Gold Medal® White Whole Wheat flour. Available in grocery stores this September, Gold Medal White Whole Wheat flour can help you bake it great with the goodness of whole grains!

I was Blessed to receive a Gold Medal White Whole Wheat Flour Prize Package for review.

Unlike most whole wheat flours that are made from hard red spring wheat, Gold Medal White Whole Wheat flour is made with hard white spring wheat. So, it’s whole grain, but with a similar taste and texture to all-purpose white flour. In the past I’ve had to use whole wheat pastry flour in my baked goods to achieve a light texture similar to regular flour. To be honest, I simply can’t afford the price. When I did use regular whole wheat flour the texture of my cakes and brownies were as heavy as lead!

Perfect for family favorite recipes like breads, pizza dough, cookies, muffins and brownies, Gold Medal White Whole Wheat flour bakes up golden and has a milder flavor than baked goods made with regular whole wheat flour.  The texture is light and fluffy too!  Substituting Gold Medal White Whole Wheat Flour is easy, tasty and my family didn’t notice any change.    I feel good knowing that their favorite cookies, brownies and muffins are better for them because they’re baked with the goodness of whole grains!

HINTS

• Start by substituting Gold Medal White Whole Wheat Flour for 25 to 50 percent of the recipe’s flour content.
• You might want to add an extra tablespoon or two of the liquid used in the recipe when substituting Gold Medal White Whole Wheat flour or decrease the amount of flour by one to two tablespoon for recipes that call for all-purpose flour.  This keeps your baked goods nice and moist!
• Looking for creative, yummy recipes using Gold Medal White Whole Wheat Flour?  Click HERE.

Here’s a recipe I tried straight from the Betty Crocker® website.  Fall is fast approaching and I’m a sucker for anything pumpkin!  These bars are easy to make and really delicious!  Give ‘em a whirl.  I think you’ll enjoy them too!

Pumpkin Bars (White Whole Wheat Flour)
49 small servings
Enjoy these spiced, moist, cake-like bars with a deliciously creamy cream cheese frosting.

Ingredients
Bars
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal® white whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves

Cream Cheese Frosting
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar

Directions

1. Heat oven to 350°F.  Lightly grease bottom and sides of 15x10x1-inch pan with shortening.
2. In large bowl, beat eggs, granulated sugar, oil and pumpkin with electric mixer on medium speed until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.  Spread in pan.
3. Bake 25 to 30 minutes or until golden brown.  Cool completely in pan on cooling rack, about 2 hours.
4. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth.  Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.  Frost bars. Cut into 7 rows by 7 rows.  Store covered in refrigerator

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The generous folks at Betty Crocker® through MyBlogSpark are going to Bless ONE Leslie Loves Veggies Reader with a Gold Medal White Whole Wheat Flour Prize Package {Approx. $15 Value} Thank you so much!

HERE’S HOW TO WIN…
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