When is our latest appearance on the Food Factory airing in your hometown? Check out the dates this very special episode is airing and get the scoop on how Wholly Wholesome manages to pack such big flavor into such a tiny, sweet treat like our Cinnamon Crumblettes!
We have to warn you though … this episode may burst your bubble. Despite what many Wholly fans think, our Crumblettes aren’t baked by fairies, nor are they taste tested for quality by mythical unicorns and sprinkled with magical nom-nom sprinkles. They’re just given a healthy dose of love and attention! Here’s a sneak peak!
From our factory to your store, here they are!
We love seeing people use the convenience of our frozen products to make wholesome and delicious food! Check out these great recipes and share your creation with us on Instagram! See what other people have done below:
Let’s learn together with some tasty fun facts regarding everyone’s favorite part of the meal!
Come back often throughout the month of October, as we’ll be sharing more fun facts weekly!
Did you know …
• In a survey conducted in 1951 of the U.S. armed services, banana cream pie was the favorite dessert. Rice pudding was the least liked.
• In countless surveys, Apple Pie has been chosen the favorite dessert in the United States. Apple pie has also been a favorite in England for hundreds of years.
• The official state dessert of Massachusetts is Boston cream pie.
• A Betty is a baked dessert dating to Colonial America; it is a baked pudding made with layers of spiced sweetened fruit (usually apples) and buttered bread crumbs. Apple Brown Betty is made with brown sugar and sliced apples.
• Cherries Jubilee is a dessert created by August Escoffierin honor of Queen Victoria’s Diamond Jubilee. It consists of cherries flamed tableside with sugar and Kirsch (cherry brandy) spooned over vanilla ice cream.
• In 1936 Jell-O came out with a cola flavored Jell-O. It only lasted for one year before being dropped.
Wholly Wholesome Gluten Free and Traditional Now Available in Safeway West Coast Locations
Wholly Wholesome, the leader in all natural and organic frozen bakery items, announces its expansion into select Safeway grocery stores. Beginning September 2014 Wholly Wholesome will meet the growing demand of consumers for Wholicious desserts. The stores will shelve Wholly Wholesome Certified Gluten Free, as well as Certified Organic Whole Wheat and Traditional Pie Shells. Consumers can use the store locator at WhollyWholesome.com to find the nearest store carrying these products.
“We are excited to see our brand meet more consumers looking for a sweet treat that can meet their dietary needs,” said Doon Wintz, President, Wholly Wholesome. “As food allergens and the number of gluten free consumers continue to increase, we’re thrilled about the addition of our products into these stores that have such loyal customers.”
Wholly Wholesome caters to both baking beginners and buffs with Gluten Free, Whole Wheat and Traditional Pie Shells that are frozen, ready-to-bake and mess-free for any dessert or meal recipe. The Gluten Free Pie Shells are made with natural ingredients in a dedicated gluten free environment. Additionally, all other Pie Shells are made with natural and organic ingredients.
From bakery treats to pie crusts to fully prepared cakes, Wholly Wholesome produces quality goods that are easy to prepare and cater to a gluten free or vegan diet. With the expansion into Safeway, more consumers can experience superior food made with all natural ingredients with ease.
Wholly Wholesome Gluten Free and Traditional Now Available in Kroger Locations Nationwide
Wholly Wholesome, the leader in all natural and organic frozen desserts, announces its expansion into select Kroger, Dillon, King Sooper’s, Ralphs and Fry’s grocery stores beginning September 2014 to meet the growing demand of consumers for Wholicious desserts. The stores will shelve Wholly Wholesome Gluten Free, Whole Wheat and Traditional Pie Shells. Consumers can use the store locator at WhollyWholesome.com to find the nearest store carrying Wholly Wholesome.
“We are excited to see our brand meet more consumers looking for a sweet treat that can meet their dietary needs,” said Doon Wintz, President, Wholly Wholesome. “As food allergens and the number of gluten free consumers continue to increase, we’re thrilled about the addition of our products into these stories that have such loyal customers.”
Wholly Wholesome caters to baking beginners and buffs with Gluten Free, Whole Wheat and Traditional Pie Shells that are frozen, ready-to-bake and mess-free for any dessert or meal recipe. The Gluten Free Pie Shells are made in a dedicated gluten free environment. All pie shells are made with natural and organic ingredients.
From bakery treats to pie crusts to fully prepared cakes, Wholly Wholesome produces quality goods that are easy to prepare and cater to a gluten free or vegan diet. With the expansion into Kroger, more consumers can experience superior food made with all natural ingredients with ease.
Spinach is one of our favorite super foods because it’s delicious, packs a powerful nutritional punch and is great in salads, smoothies … and (our personal favorite) calzones! But did you know that spinach is also a nostalgic vegetable? In fact, Birds Eye’ was the first company to advertise spinach. It did so in “Life” magazine in 1949. For those of you who love nostalgia, here’s that ad! Something to read while you’re lovin’ your Spinach and Pancetta Calzone! Enjoy …
Gluten Free Pizza Dough Ball Recipe:
Spinach and Pancetta Calzone
1 Wholly Wholesome Gluten Free Pizza Dough Ball
2 to 3 tbsp. extra-virgin olive oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
4 ounces pancetta cubed (optional)
10 ounces fresh spinach (or frozen, defrosted and drained completely dry)
kosher salt and freshly ground black pepper to taste
15 ounces ricotta cheese (part skim is fine)
1 cup finely grated parmesan cheese
1/2 cup grated gruyere cheese (good substitutes: white cheddar cheese or fontina cheese)
2 extra-large eggs, beaten
2 tbsp. chopped fresh basil (or 1 tablespoon dried)
2 tbsp. chopped fresh oregano (or 1 tablespoon dried)
1 tbsp. unsalted butter, melted, mixed with 1 tablespoon extra-virgin olive oil, for brushing
- Preheat your oven to 425 degrees Fahrenheit. If you have a pizza stone, place it in the oven as it heats. If not, line an overturned rimmed baking sheet with parchment paper and set it aside.
- Divide the pizza dough into 4 equal portions, and roll each into a ball. Set the dough aside, covered loosely with a wet towel.
- In a medium saucepan, combine 2 tablespoons of olive oil with the onion. Saute, stirring frequently, over medium heat, until the onion is translucent (about 5 minutes). Add the minced garlic and the (optional) pancetta, and saute, stirring frequently, until the garlic is fragrant and the pancetta is cooked (about 4 minutes). Remove the onion garlic and pancetta mixture to a separate large bowl. Add the fresh spinach to the saucepan, and cook over high heat, stirring frequently, until wilted (about a minute, more or less), and add to the large bowl with the other ingredients. If using frozen spinach, don’t cook and just toss directly into the large bowl. Mix to combine, adding salt and pepper to taste. If you haven’t used the pancetta, you will need more salt. Set the bowl aside to cool.
- Take the first ball of pizza dough, and roll between two pieces of parchment paper into an approximately 6 to 8 inch round, about ⅛ inch thick (thickness of a nickel). If the edges are very rough, tuck them toward the center of the round, and then roll them smooth. Repeat with the remaining balls of dough. Place each dough round on the overturned baking pan or warmed pizza stone.
- To the large bowl, add the ricotta, parmesan, gruyere and eggs, and mix to combine well. Fold in the basil and oregano. Divide the filling between the 4 rounds of pizza dough, placing the filling on one half of the dough, leaving a 1 inch border of bare dough. Fold the opposite end of the dough over the filling, and pinch together the edges well until there is a good seal. Brush the tops and seams with the melted unsalted butter and olive oil. Place the overturned baking pan or pizza stone in the center of the preheated oven and bake for about 15 minutes or until nicely golden brown and crisp.
- Serve right away.
Delicious and gluten free can be said in the same sentence when it’s describing this easy to make recipe! These Deep Dish Pizza Bites are made with a Wholly Wholesome Gluten Free Pizza Dough Ball for outstanding taste! The pop-in-your-mouth bites are perfect for
after-school snacks for the kids, appetizers for dinner and are great for tailgating this football season. Try them today and let us know what you think!
It’s National Ice Cream Month and we’re celebrating with a “cool” video. We’ll get you chillin’ with this easy recipe! Combine your favorite toppings with your favorite ice cream on top of a Wholly Wholesome Organic Pie Shell for a delicious summertime delight. Go ahead, “chill” and indulge in a sweet treat that’s quick and easy to make using our frozen pie shell. Then share with us on Facebook how your pie turned out! Enjoy the video!
We love hearing from fans that use our all natural baked goods and frozen pie shells to make great tasting all natural recipes! Check out what Miri Rotkovitz wrote about our Kosher Organic Spelt Pie Shell when she made her Cherry Pie with Oatmeal Streusel:
“If you don’t have the time or inclination to prepare a homemade pie crust, seek out a good-quality frozen or refrigerated crust. I tried Wholly Wholesome’s Organic Spelt Pie Shell while testing this recipe, and found that the flavor complemented the other ingredients nicely.”
Thanks Miri for the kind words! Everyone can enjoy this recipe at home with the ease of using Wholly Wholesome.
We’d love to know how your pie turned out! Share pictures and your helpful hints with us on Facebook.
All Natural Recipes For: Cherry Pie with Oatmeal Streusel (Dairy or Pareve)
For the Pie:
1 Wholly Wholesome Organic Spelt Pie Shell, thawed
1 pound (about 4 cups) pitted sweet cherries, fresh or frozen
1/2 cup sugar
2 Tbsp. granulated (instant) tapioca or tapioca starch
2 Tbsp. finely chopped crystallized ginger
1 tsp pure vanilla extract
1/2 tsp pure almond extract
Pinch of salt
For the Streusel Topping:
3/4 cup old fashioned rolled oats (not instant)
1/4 cup white whole wheat flour or regular all-purpose flour
1/4 cup sugar
1/2 tsp cinnamon
3 Tbsp. cold unsalted butter or non-hydrogenated margarine, cut into small pieces
1. Preheat the oven to 400°F.
2. In a large bowl, toss together the cherries, sugar, tapioca, crystallized ginger, vanilla extract, almond extract, and salt. Mix just until the cherries are evenly coated with the other ingredients. Pour the cherry mixture into the Wholly Wholesome pie shell.
3. In the same bowl, mix the oats, flour, sugar, and cinnamon. With clean hands, rub the butter into the dry ingredients until the butter is well incorporated and the mixture is crumbly. Top the pie evenly with the streusel mixture.
4. Place the pie on a parchment-lined baking sheet to catch drips. Bake in the preheated oven for 40 to 45 minutes, or until the crust and streusel are golden and the filling is bubbly. Cool the pie in its baking dish on a rack. Serve slightly warm or at room temperature. Store leftover pie, well covered, in the refrigerator for 2 to 3 days. Enjoy!