When you eat better, you feel better...
That’s why we’ve worked hard to create natural products that are good for you, easy to prepare, and taste absolutely amazing. We only use ingredients you’ll fall in love with—ingredients that have never been genetically modified and are free of grain, dairy, soy, and emulsifiers.
What people say about us:
It took all of three minutes to get them into the oven…Not only did the muffins maintain a gorgeous, moist consistency, the taste was out of this world.
- Liz, Mod Paleo
My son who gets stomach aches from sugary or fatty foods can eat these and feel great all day!! I don't call them chocolate muffins but rather "Feel Good Breakfast Cakes"...wow, do we love them!!
- Patti, Amazon
It’ll knock your socks off as you take your first bite that simple, wholesome ingredients make such delicious muffins. Just read the ingredients… nothing weird that you can’t pronounce, or have to guess what it is.
- Katie from SimpleFoody
As a tip for the Foccaccia bread: if your mix turns out little dry, add 1 or 2 more tsp of both the olive oil and vinegar. Use wooden spatula to mix everything together.
Mixing everything together was simple too, there was no need for me to bust out my hand mixer (and no extra clean up!!). Now I have to say, the batter looked a bit watery to me and I was afraid it wasn't going to cook right. But thank goodness I was wrong and my muffins/cupcakes came out beautifully! The apt smelled so good, I felt like I was in a chocolate factory or something. I couldn't wait for the cupcakes to cool down and I chowed down on one almost instantly, of course burning my mouth a bit but it was so worth the slight burn bcs those things were sooooo good! It reminded me of a hostess cupcake, just much taster and better for me! I seriously had to tell myself that I had to pace myself or else I'll run out too fast!
I can't wait to try the other flavors and I've seen recipes for making them into cookies, how brilliant! I'm so glad I found this company!
Brand Simple Mills
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Pumpkin Muffin Mix is for sure my new best friend!
Thank you for this! I told all my friends.
By: Eleanor Blackmer
Can you write about food blogs in a food blog? Let's call it a good ol' case of blog-ception.
I’ve always been into cooking, and really take pride in my ability to follow a good recipe.
My boyfriend and I are always in charge of our holiday meals – we plan out what we want to cook, send my dad to do the grocery shopping, and spend the day in the kitchen listening to good music and chatting while the rest of my family lends a helping hand (or kindly does the dishes).
However, life doesn’t always allow me the time to spend all day in the kitchen. It’s more about getting in and getting out in the least amount of time while maximizing nutrition and deliciousness. For these things, I turn to a few favorite bloggers to inspire me in the kitchen day in and day out. Personally, I have been eating a diet that is more aligned with the Paleo diet in the past few months, but these resources aren’t all strictly focused on that diet – there’s something for everyone!
- Chef Simone opened Zen Belly, a gluten free and paleo-friendly catering company in the Bay Area, in 2007. While I sadly can’t experience her food for myself, I love following the Zen Belly blog and Instagram feed because her food photography is beautiful and her dogs are adorable.
- Favorite Recipe by Chef Simone: Plantain Tostados with Cilantro Lime Chicken Ranchero Sauce
Pinch of Yum
- Lindsay and Bjork are adorable and take stunning photos that seriously make everything on their site look heavenly.
- Favorite Recipes:
The Roasted Root
- I found Julia Mueller's blog while searching through Instagram one day and seriously – her stuff is amazing.
- Favorite Recipes:
Be Well with Arielle
- Arielle is all about “healthifying” recipes. While she’s not all gluten free or paleo-friendly, she’s got a lot of recipes that are super delicious. She’s also got a great Instagram feed – I love her quick tip videos. Also, I had a chance encounter with Arielle at Expo West last month as she strolled by the Simple Mills booth one evening. She’s super sweet and it’s fun to root for someone that you’ve met in person.
- Favorite recipe of hers: Maple Carrot Fries
What food blogs do you love? What are your favorite sweet and savory dishes? We want to hear from you!
By: Nora Schlesinger, author of A Clean Bake blog
There is a lot to be said for a basic, sweet, doughy cookie studded with melty chocolate chips (eaten warm, always), but can you imagine that familiar flavor paired with nutty brown butter, sweet chewy cherries, and crunchy walnuts? Talk about decadence!
These flavors are not for the faint of heart; no sir, they are for bona fide card-carrying, flavor-loving, texture-seeking, chocolate addicts (incidentally, not unlike myself!). Are you a member of that club? I thought so.
Now that we’ve covered the flavors, you may notice that this “cookie” doesn’t look like your standard drop chocolate-chipper. Well, with all due respect to the classic, perfect chocolate chip cookie – of which, as I think we have established, I am the greatest of fans – there’s something limiting about the pre-portioned nature of the classic presentation. Instead, I would highly recommend, once in awhile, going all in – literally – and baking the whole darn batch in a single vessel that allows you to cut slices like a pie.
Or, better yet, just eat it with a spoon!
Brown Butter Cherry Walnut Chocolate Chip Cookie Pie
- 1 box Simple Mills chocolate chip cookie mix
- ½ teaspoon cinnamon
- ½ cup chopped walnuts
- ¼ cup chopped dried cherries
- 4 Tablespoons butter (see note for dairy-free alternatives)
- 2 large eggs, beaten
- Optional: Additional chocolate chips for garnish
- Preheat the oven to 350F.
- In a large mixing bowl, prepare your dry mixture by quickly whisking together the mix, cinnamon, walnuts and dried cherries. Set aside.
- Prepare the brown butter: In a small (6”) heavy-bottomed, oven-safe skillet - such as cast-iron - melt the butter over medium high heat, stirring continuously until melted. Continue to cook until the butter begins to froth, then pick up the pan by the handle (careful – it’s hot!!) and give it a vigorous swirl, making sure to move the butter around to coat the bottom and sides of the pan. Let it cook another 20-30 seconds and repeat the swirl. As soon as your butter starts to turn amber and smell nutty, remove it from the heat. It’s done. Watch it carefully, because it is very easy for brown butter to go from perfect to burned!
- Pour the butter into the dry mixture and stir to combine. Set the pan back on to the stove; you will use it again in just a minute.
- Add the beaten eggs to the mixing bowl and stir well to get everything incorporated.
- The bottom and sides of the pan should be thoroughly greased from the preparation of the brown butter, but if not, add a little more butter (or nonstick spray).
- Pour the batter into the greased pan and smooth into an even layer. If using additional chocolate chips, sprinkle them over the top of the pie.
- Bake for 15-18 minutes, depending on how you plan to serve the cookie cake. If you want to eat it family style (everyone grabs a spoon and eats it out of the pan), you will want it to be under baked in the center, so your baking time will be more like 14-16 minutes. If you would like to cut it into pieces to serve, like a pie, bake for 17-18 minutes.
- Remove from the oven and cool slightly before service, or cool completely before storing.
- If you are intolerant to dairy, you can replace the butter with a vegan version or any flavorless oil. However, other fats, like vegan butter or coconut oil, will not brown (so replacing the butter will change the flavor slightly). To use a replacement, make sure it is liquid at room temperature or melted, follow the instructions for swirling it around in the hot pan to grease it before pouring the fat into the batter.
- If all you have is a 9” or 10” oven-safe pan, simple double this recipe. You will also have to increase the baking time.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Can you help us win the NEXTY?
We’re still swooning over our NEXTY nomination, an amazing and humbling honor recognizing companies that embody the most innovative edge of the natural products industry. Naturally (pardon the pun), we are beyond honored and truthfully, we couldn’t have received the nomination without YOUR steady support and encouragement.
We’re approaching the finishing line and Simple Mills would love your support. The folks at New Hope Natural Media and Sterling-Rice Group want to hear from our growing community...and that’s you! Here’s how you can help us win the NEXTY award:
VOTE: 1) Click on this link to vote: http://bit.ly/19MvBh8;
2) Select Simple Mills for a Natural, Organic and Functional Food;
3) Submit your vote by confirming your email.
Voting ends Tuesday, May 19, 2015. You can help up spread the word on social by tweeting and tagging @SimpleMills. And if we win, you’ll be the first to know. As always, we are so very grateful for your continued support! Thank you so much for your support!