No Trick to Great Pumpkin Treats

No need to hang out with Linus all night in the pumpkin patch for Great Pumpkin treats when the Home Baking Association’s new officers will happily share their personal favorites! We’re confident you’ll love the scoop on these specialties.

HBA president Courtney Gaine, PhD, RD and CEO of The Sugar Association, celebrates October with Pumpkin Whoopie Pies.  We snagged a how-to video with Nancy Burgeson, Baking Instructor on Twin Cities Live.

Pumpkin Whoopie Pies

2          ounces unsalted butter—room temp
1          can (15 ounces) canned pumpkin
2          eggs
¼         cup buttermilk
¼         cup molasses
2          teaspoons ginger
1          teaspoon ground cinnamon
¼         cup brown sugar
1½       cups all-purpose flour
½         teaspoon baking powder
½         teaspoon baking soda
½         teaspoon salt


1. Preheat oven to 400 degrees F. Cream butter. Add pumpkin, eggs, buttermilk, molasses, ginger, cinnamon and brown sugar. Mix well. In a separate bowl, sift flour, baking powder, baking soda and salt.

2. Add dry ingredients to wet. Batter may be lumpy. Scoop batter with small ice cream scoop onto a pan with parchment paper. Bake 15-20 minutes, until they spring back lightly to your touch. Cool.

Cookie Source: Nancy Burgeson, Baking Instructor- view on TwinCities LIVE

The filling comes from the pros at Solo Foods

Whoopie Pie Filling: Beat together until well blended:

1 cup vegetable shortening like Crisco

1 1⁄2 cups powdered sugar

2, (7 oz) containers Solo Marshmallow Creme

1 1⁄2 teaspoons vanilla extract

Pipe or scoop filling between two whoopie cookies.  Serve, or wrap and share!


HBA’s Program Vice President, R&D Chef Stephanie Petersen, Panhandle Milling Company shares a slice of her unique and delicious Slow Cooker Pumpkin Pecan Cake.

Julene DeRouchey, HBA’s VP of Membership, is the Kansas Wheat Commission’s National Festival of Breads co-chair and Nutrition Education and test kitchen assistant.  Her favorite family recipe is Chocolate Pumpkin Muffins. Julene shares “My kids love these! I’ve featured these on our Kansas Wheat & National Festival of Breads website.

Just in case you really wouldn’t MIND getting into a pumpkin patch, check these new “finds” to fuel the trek.

  • Kansas State University extension offers “Kids a Cookin” recipes, videos and English and Spanish versions. Check out their Perfect Pumpkin Pancakes 
  • Share a new 2019 Fall Children’s Book “pick” Pick a Pumpkin by Patricia Toht and Illustrated by Jarvis.

Bon Appetite’ with all things Pumpkin!

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Introducing Bigger Bolder Baking, a new cookbook from Gemma Stafford

As soon as Gemma Stafford could stand on her tiptoes and watch her mother bake in the kitchen of her Wexford, Ireland home, she discovered an undeniable passion for baking. With a big family to feed, Gemma helped her mother bake, tinker with recipes, and adapt to challenges in the kitchen. She quickly learned that improvising and working with the resources, tools, and ingredients she already had around the house could still lead to delicious desserts.

Would you like to win a copy of Gemma’s new cookbook? Post a photo of yourself teaching/sharing baking with others. Use hashtag #HomeBaking

Since then, professional chef Gemma has been using her innovative recipes, kitchen confidence, and unique style of “Bold Baking” to restore baking to an everyday art. Whether she was cooking for priests in an Irish monastery, feeding hungry engineers at a Silicon Valley tech company, or wowing diners at a Michelin-starred restaurant in San Francisco, Gemma has mastered the art of baking anytime, anywhere.

When she decided to bring her recipes to a new audience, she attracted a dedicated fan base ready to tackle Bold Baking in their own homes. Gemma hosts the popular online cooking show Bigger Bolder Baking, which has garnered over 1.9 million subscribers and 170 million views on YouTube and a combined 1.5 million followers on Facebook (Bigger Bolder Baking and Gemma Stafford). By focusing on high-quality visuals and practical tips, she has helped millions learn to bake no matter their skill level.

Now, she’s collected her favorite recipes and newest creations in her first cookbook: BIGGER BOLDER BAKING: A Fearless Approach to Baking Anytime, Anywhere (On Sale September 3, 2019). Baking beginners, busy parents, university students on a budget, and even pastry pros will find over 115 delectable recipes that transform baking from a weekend indulgence to a daily treat.

In BIGGER BOLDER BAKING, most recipes call for less than 10 ingredients and only a few ordinary kitchen tools. Chapters are also organized by tools, such as WOODEN SPOON & BOWL, ROLLING PIN, MIXER, and NO OVEN NEEDED for easy baking decisions. Finally, each chapter hosts a variety of treats that are perfect for bake sales, dinner and holiday parties, after-work snacks, and more.

Check out Gemma’s videos online. Some of her most popular uploads include Homemade Ice Cream Recipes (11M views), 5 Microwave Mug Meals (7M views), No-Knead Donuts (3.1M views), and Best Ever Cinnamon Rolls (2.6M views)

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Back to School Baking: Be a Myth Buster!

The school buses are rolling and so are the parents, teachers and food service pros creating delicious and nutritious breakfasts, lunches and snacks. Baking your own – at home, in child care, school or after school —gives you optimum control of portions, creative ingredients, local freshness and reduced costs.

Here are three myths to bust if you want to improve back-to-school baking.

MYTH #2:  Sugar is a non-essential ingredient except for sweetness.

FACT:  Sugar’s functions in food are multiple. In fact, every ingredient in baking has a function!  Check out Baking Ingredient Functions 

Grow you and your students’ plant and ingredient science that produces the sugar we use in baking.  Find ingredient science experiments and recipes great for home and classroom learning here

Myth #3:

Carbohydrate is the essential fuel for every cell in the body–for learning, growing and exercising. Carbohydrate comes from all plant foods—fruits, vegetables–including sugar beets—beans, pulses and legumes and grains like corn, oats and wheat. Carbohydrates should make up 45% to 60% of your child’s calories, depending on how old they are and how active. Check out guides in three languages! 

As first educators at home, in school or after school, check out the science and multiple resources available to you here

FACT:  Baking your own school and home products is a popular choice—fresh, locally made and you can produce high-quality carbs using the latest wisdom.

  • Bake “whole-grain rich” (half enriched flour and half whole-grain) providing the benefits of both types of flour and boosting dietary fiber
  • Cut or bake smaller portions to avoid excessive calories from mega-portions we got used to in the last decades.

  • Explore “Smart Snack” recipes formulated with whole grains, added fruit, veggies, milk, cheese, herbs, or spices. Package individually and freeze for freshness so they’re ready for quick breakfast, lunch or snack options.

So much to bake! Check out one of many back-to-school recipes from our member test kitchens.

Whole Wheat Fresh Apple Oat Squares 





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Let Test Kitchen Science Begin!

Test out some egg substitution options provided by our new member, Chef Gemma Stafford, of Bigger Bolder Baking.

State the PROBLEM: Your test kitchen is baking a cake for a friend’s event. Your friend is either allergic to eggs OR is serving a vegan and requires an egg-free cake.

Plan the test kitchen control and variables.

Step 1: Choose and read the Control Recipe you will use.

Assemble ingredients and bake the control for comparison.

One I like to use in test kitchen baking labs is:

Sunflour Golden Layer Cake
Makes 1, 8-inch round layer cake

1 cup (4.25 oz) all-purpose flour
1 ¼ teaspoon baking powder
¾ cup (5.25 oz) sugar
¼ cup (2 oz) vegetable shortening
½ cup (4 oz) milk
1 teaspoon vanilla or other flavoring
1 large whole egg (1.75 oz)

Step 2 – Stir SUNFLOUR Plain Flour, sugar, baking powder and shortening together, add milk and flavoring. Beat vigorously 200 strokes (2 minutes), scraping bowl frequently.

Step 3 – Add egg and continue beating 2 more minutes, scraping bowl frequently. Batter will be thin. Bake in one 8-inch greased and floured pan at 350° F. for 30-35 minutes.

Step 4: Choose one or more variables from the egg substitution chart.

Step 5: Bake the control recipe substituting one of Gemma’s egg substitutes for each recipe baked.

Step 6: Analyze each variable result with the guide and charts available in Kitchen Science

Apply math:

  • Measure or scale each ingredient for accurate control and substitutions.
  • Take an internal temperature of each cake to confirm it is done. (200° F.)
  • Calculate ingredient costs for each recipe and it’s variable. Compare the costs.
  • Measure the batter weight and the final baked cake’s height for each variable.

Build literacy:

  • Take photos and write a report comparing the outcome of each variable compared to the control cake’s color, volume, flavor and texture.
  • Discuss which cakes were most acceptable or not. What problems did you find?
  • For each acceptable variable, what might you name the cake to market it?
  • Present your test kitchen results for each egg substitution variable.

Create! Bake the cake recipe above in a square cake pan (9 X 9-in). Create a nine block Quilt Cake! See how at



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Bake for Summer Learning

Call it Summer Baking STEAM or applied Math, Science, Literacy and Art—Baking’s got it all to keep the learning happening at home, community or in summer school programs. Over the weeks check out some of the options: Baking SCIENCE covers a lot of categories—agriculture (source of ingredients), ingredient functions, nutrition, and test kitchen product innovations, for starters.

Start by learning the baking functions of key baking ingredient categories:

Go on-line to learn basics about baking’s key ingredients

Flour—Wheat Flour 101 
How Flour is Milled, Kids Zone

Sugar 101—The full scoop – What IS Sugar? 

Vegetable oil and shortening – Canola, peanut, soy/vegetable, coconut oils; and shortening

Explore the agriculture at

Eggs—The Power of Eggs 

Yeast Science

What’s the Difference? Baking soda and baking powder

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Celebrate! Celebrate!

This May we have layers of celebrations to prepare – from formal to informal. I can’t make all my own food to share, but here are three recipes I’m baking to personalize my gatherings.

  • A friend has earned an “open house” graduation “come and go” reception. Make it easier to serve a crowd with fresh-baked Brown and Serve Rolls to go with trays of sandwich building options.

See a step-by-step shaping of rosettes too

  • A neighbor’s bridal shower brunch should include something sweet and something savory. Bite-sized Cream Puffs with strawberries (insert photo) would be perfect alongside savory Cheddar Garlic Bites. You’ll love baking with self-rising flour for this recipe! Learn more about this special flour mix on our Glossary.

Baker’s note: With chives so fresh in my garden, I may sub snipped chives for the garlic.

  • Finally, I’m overdue to host a tea or coffee for some of our very special neighbors on or around Mother’s Day. Crepes will be a fun option this year. Inspire each other with a variety of filling options for A+ Crepes from the book, Baking with Friends. Or go the extra distance with a Crepe Spinach and Ham Cake!

Let us know what you’re doing too @HomeBaking or @homebakingassociation.

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Gardens and Baking Unite!

The soil is turned and warming up for planting. Those soft spring rains may bring tulips and daffodils, but it shouldn’t surprise you our thoughts turn to what we can BAKE with all that’s sprouting— both in the garden and the store.  The top three coming to mind include


Wrap fresh grilled or roasted asparagus along with other delicious options in a Fresh Flat Bread, you can even grill the flat bread!

View more, Portable Kitchen video Making Flatbreads


As the spinach sprouts, it’s Quiche I’m thinking of—the easier the better. The “miracle crust” that sorts itself out while baking — (the crust ingredients are mixed then combined with the egg, spinach and cheese mixture)–gifts us all with more Spring time for gardening, biking or just a fresh air walk. Try this miraculous quiche!


Even though I’m just planting them, not harvesting yet! HBA will be learning and sharing whole grain rich baking with the Child and Adult Care Food Program April 22-25. Among the great recipes we’ll share are these irresistible Veggie Waffles with hints of carrot cake and zucchini bread!

Let The Family Dinner Project plant a great reminder to us all to make time to share conversation over a daily meal. “Family meals can plant seeds of their own: seeds of good health—physically, emotionally, socially and academically when you sit down with your family.”

Planting the Seeds of Good Health at the Dinner Table

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Whole Wheat Cinnamon Swirl Bread

Just in time for Whole Grains Sampling Day On March 27th

Makes 2 loaves. 


2 cups (1 lb.) filtered water at 110°F
¼ cup (1.75 oz) Olive oil, lemon infused
½ cup (5.5 oz) Molasses or Honey
2 Tablespoons (1 oz) Vanilla
2 Tablespoons (0.5 oz) Orange Zest
1 teaspoon (0.15 oz) Sea Salt
8 (2 lb.) cups Panhandle Milling Whole Wheat Flour
1 ½ Tablespoons (½ oz) Red Star Active Dry Yeast

Cinnamon Filling:

2 Tablespoons (0.5 oz) Ground Cinnamon
1/2 cup (4 oz) Butter
1/2 cup (3.5 oz) Organic Coconut Palm Sugar


Wash and sanitize all work surfaces and tools. In a large bowl, combine the flour, sea salt, and cinnamon. Measure water, oil, molasses or honey, vanilla, and orange zest into a mixer fitted with the dough hook. Add the yeast using only half the flour and adding yeast last.  Mix gently on speed 1 until the flour is moistened. Continue mixing on speed 2, adding salt and remaining flour until the dough comes away from the sides and bottom of bowl. Knead 4-5 minutes.

At the end of mixing, form into a ball and place in a gallon-sized bowl. Cover with plastic and allow to raise about 30 minutes. Deflate dough.

On a floured counter-top, roll the dough into rectangle 6 inches by 24 inches, about ½ inch thick.  Spread a thin layer of softened butter over the rectangle. Sprinkle the butter with cinnamon and coconut sugar.  Roll into a tight log and pinch the seam and ends closed.  Cut the roll in half.

Pinch the open ends closed.  Place 1/2 of the roll in a greased loaf pan. Repeat with the second loaf.

Allow to raise, covered with plastic for 30-45 minutes until the loaf reaches the lip of the pan (doubled in size).  Just before baking, cut three slashes in the top of the loaf.

Heat oven to 350° F. Wash and sanitize hands and work surfaces again. Bake for 30-35 minutes or until at least 190° internal temperature. Cool. Frost or decorate if desired.

Find more wonderful whole, ancient and sprouted grain formulas at

Shared by Chef Stephanie Petersen, Panhandle Milling Company, a member.

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How to Make All Natural Homemade Food Coloring

Now more than ever we want to know what goes into our food.  What better way to know than to make your food yourself. Food dye has gotten a bad rap, so if you don’t want to use it or want an all natural solution then this is for you.

Fruits, vegetables and spices have a strong pigment which is what makes them perfect for Homemade Food Coloring.

This dye isn’t as concentrated as regular dye so you might need to use more. It will work best for dying icing and frostings. For a cake, you will need to add more.

Want to learn more about making your own food coloring, check out our newest member website, Bigger Bolder Baking. Check out chef Gemma Stafford’s website here!

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Your Guide to Bake and Take Month 2019

Giving a home-baked gift is a great way to show someone you care! Every March is Bake and Take Month, a time to celebrate your everyday relationships with some delicious baked goods. Bake and Take was created in 1971 by the Kansas Wheathearts to be an opportunity to revisit relationships with friends and family by baking and sharing treats.

Kansas Wheat and the Homebaking Association continue those efforts today with their Bake and Take Month partnership. While a month long celebration might not be the right fit for some, Bake and Take Day, celebrated annually on the fourth Saturday in March, is a great opportunity for families and service groups to get together in the kitchen and around the oven.

If you do bake it off, let HBA see your creations on social media! Check out Home Baking Association’s Facebook page, Instagram, and Twitter feeds here.

Sample Carrot Apple Muffin recipe from Click here to view the recipe!

Facebook Live Event!

Who doesn’t love a fresh baked good in their life? If you’re looking to spread a little spring-time cheer, meet your newest neighbor or impress your new in-laws, Bake and Take Month in March is the celebration for you! Bake up a storm with an expert, Sharon Davis from HBA, and try your hand at Whole Grain Rich Carrot Apple Muffins! 2:30 p.m. central time!Here’s a free download of a recipe that will be featured!

Baking for others is everything a parent, a teacher and a community could want. The soft pretzel was originally baked as a reward for learning and remains a sign of “blessing” or appreciation to this day. On-line lesson Bread with a Twist outlines many ways to teach and learn from baking as a service. See how to shape pretzels


Several resources to help Bake and Take include:

Perhaps you can share your love of baking by giving a copy of Baking with Friends to someone special. Check out the Home Baking Association resource here.

Above all, just DO IT! Enjoy Bake and Take Month!

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