I made a rhubarb cobbler. Much preferred over the rhubarb crisp I made last week.

Mike, the filling was identical. The flavor is the same. The cobbler topping is more cake-like, and soaks up some of the juices, to make a soft, wet, almost pudding-like texture that is sweet-tart. The crisp is hard and crunchy, and did not soak up any liquid. Neither of us likes the crunchy.

I've been meaning to bake something for a while now, so today I made a BRM vanilla cake mix. I added a teaspoon of cake spice to it. Instead of using the 3 eggs it calls for, I used one whole egg and 2 egg whites. It came out fine. For the frosting I used a tablespoon of coconut oil mixed with a cup of confectioners sugar, a fair amount of cocoa powder and warmed milk. Then I topped it with some shredded coconut.

Yesterday I did Rosemary Focaccio bread since I had to cut out a Rosemary that was growing out of its bed. I thought I was just cutting it back but found out I had cut the main stem of a plant that was growing sideways. I still have plenty of Rosemary left and I won't be able to use it up.
I also did a whole wheat scone with candied orange peel. This is nicely sweetened with honey. Its going well with strawberries and yogurt.

I made sourdough bread Sunday

I also tried to make a 'smores pizza. That was a mess but I learned a lot and will try again. First my pizzas have almost no lip on the crust edge. I need that to keep the marshmallows on the crust.

I need to par-bake the crust first.

I put marshmallows on the edge and then in. I need to start at the center and add them out leaving a lot of room for expansion.

Most of the mess was contained on the parchment but I did have to clean my stone and peel a little.

This morning I made sourdough crackers.

With the crackers I used a mix of butter and canola oil. They still have a strong sour taste so it must be my starter. I will either need to come up with a milder starter or a cracker without it.

I cut one set with a pizza cutter and one with a square biscuit cutter. I like the biscuit cutter look better.

The crackers were gone by early afternoon. I left them out on a sheet pan and both my boys liked them. Plus my wife kept eating them even though she didn't like them. I liked the biscuit cutter crackers to the pizza cutter crackers so I'll do that for the whole batch next time. Also thanks for the tip on oils BA. While they were still sour the neutral oil mellowed them. And they are a quick, easy way to use up some starter when I have discard.

I made peach cobbler for dinner. It's my dad's recipe, and I think it needs to bake longer. But the issue might be that I'm using frozen, unthawed peaches. Maybe they need to thaw and be drained for the top to not be so watery on the bottom.