Today I baked a double batch of zucchini-raspberry-lemon muffins. I also made Chex Mix for my husband's football watching season.

Tuesday I made maple cinnamon buns. I won't be using this recipe again, although the consistency of the baked dough was excellent - very light and soft. But the dough was so soft it was very difficult to work with, and there was almost no maple flavor.

Today I baked a new KAF recipe for Fresh Apple Cinnamon Scones. They are delicious! I used a whole apple instead of a half, and added 3 tablespoons of boiled cider. The texture is a little more like a muffin than a dry scone - and I like that. I used up half a bag of Hershey's precious cinnamon chips, soon I will be forced to try one of the DIY chips recipes I've found online. Has anyone tried making their own chips?

We spent the week at my husband's cousins' reunion. We find a place to rent--preferably with a large kitchen--and everyone cooks. On Wednesday night, I made up two batches of cinnamon rolls to rise in the refrigerator overnight. I brought my bread machine with me, with all the dry ingredients and the filling ingredients measured into containers. Dinner was late, so I didn’t get to start until after 8:30 p.m. As I expected, it took me three hours to get the dough kneaded, shaped, and refrigerated. I baked each pan separately the next morning.

This place is a former restaurant and is now a B&B. We requested being allowed to do our own breakfast and received a discount. It has a small commercial-style kitchen, but it does not appear to have been kept in very good working order. I suspect that their breakfast (it is normally a B&B, but we like to do our own cooking and baking) is rather simple. Although there is a large gas Wolf range—double oven, six unsealed burners—the oven did not regulate temperatures too well. I had to set it 25F above, and even then, it seemed to want to go back to 325F. I benefited from the cousins who had done some baking before me and their recommendations. The sweet rolls came out very well, and one pan was consumed with breakfast, and the second one started. By the time we left on Friday morning, there was not a cinnamon roll remaining.

• This reply was modified 5 years, 1 month ago by BakerAunt.
• This reply was modified 5 years, 1 month ago by BakerAunt.

Yesterday I did Fresh apple scones with honey and buttermilk and Cox Orange Pippin apples, and did KAF apple challah, using all whole wheat flour, no honey and 1 1/2 teaspoons of cinnamon. I used two Winesap apples. Both came out very well. The apple challah was baked in a cloche and was very high and light. The apple challah had a decided cinnamon flavor.
I was baking both in honor of Rosh Hoshonah which is my favorite Jewish Celebration -- how can anyone not like a festival which celebrates with apples and honey.

The other day I baked a batch of my semolina/rye/wheat buns. A while back I got a container of KAF Everything Bagel topping, I finally remembered to use it on my buns. That goes really good on them, I'll be doing that again.