I’m a fan of a lot of things: pancakes, cats, science, desserts, you get the picture. I’m a fan of a wide variety of things and I’m passionate about a lot of those things (like cats and science). But some times, my passions don’t line up with the things I actually like. For example, I’m passionate about whole grains, but it’s not always easy to like whole grains. Baking with whole grains (and ancient grains) can result in dry, bland baked goods with terrible textures. Good-for-you grains, why you so hard to love?
That’s why I’ve been a huge fan of Erin over at Texanerin Baking ever since I found her blog a couple of years ago. She’s also passionate about whole grains and does a pretty amazing job at making them palatable. I was so excited when she announced her cookbook and even more excited to get to recipe test for her. SO many incredible baked goods were coming out of my kitchen — my friends and family thank you, Erin. And now her cookbook, The Sweet Side of Ancient Grains (affiliate link to Amazon), is coming out in a couple days (April 20th!) and I got an advanced copy to review (that’s why there’s the weird blue bar if you notice it says my copy has uncorrected proofs). AND a copy to giveaway.
Pictured here is the killer Chocolate Chip Cookie Cheesecake Bars that I’ve been devouring instead of eating regular meals. I’ve also tried (and looooved) the lemon curd cupcakes, homemade graham crackers, Greek yogurt cream cheese frosting, turtle bars, and cinnamon bun cheesecake bars (my favorite). Let me tell you, every recipe is a winner. Check out the recipe for the cookie cheesecake bars, below, and see for yourself. You can also enter to win your very own copy below or better yet, buy a copy for yourself if you just can’t wait!