I baked the Creamcheese Brownies that Joan posted a link to yesterday. I was concerned because the brownie dough was very, very dry; it was difficult to spread in the pan. And the creamcheese mixture was very wet, more like a thin cake batter. Now that they have cooled and set up, the consistency is better, but still not what I would expect. I reviewed the recipe, and believe I did not omit anything, and measured correctly. Were your's like that Joan?

Joan, I followed the instructions exactly - I even used a timer for the 5 minute wait on the butter and sugar. I did skip the vanilla in the brownie batter; maybe that made a bigger difference than I thought it would. My cream cheese had been in the freezer, so perhaps that affected the liquidity, but it was very very runny. I'll try them again, in a month or so, and let you know how they come out.

I used full fat cream cheese it was Target's brand of Good Gather and it was room temp.

On Monday, I baked my Whole Wheat Sourdough Cheese Crackers from the dough that I made last week.

I also baked bread on Monday. The base recipe was the Pumpkin Rye Bread in Jane Brody's Good Food Gourmet, and I had already done a major re-working when I baked it a few months ago to make it 2/3 whole grain. This time, I replaced 1 cup of the dark rye flour in my adaptation with pumpernickel, and I reduced the salt to 2 1/2 tsp. from the original tablespoon. As it made three rather small loaves in 8x4 pans, this time I used two 9x5 loaf pans. The bread rose well and filled out the pans nicely, so that was a good decision. I baked at 400F for 40 minutes, then an additional 5 minutes at 375F to get the internal temperature to 195F. The loaves were a bit dark on top. Depending on taste when we slice into them tomorrow, I may drop the temperature to 375F next time.

Somewhere recently I saw a recipe for carrot cake cinnamon rolls, and made note of where it is. I'm not sure I'd like it, but think it would be fun to try it. I can imagine the flavors, but the texture of cake compared to the texture of a risen, fluffy roll dough is not imaginable to me! But with a cream cheese frosting - it's gotta be OK.

Today I made olive-gruyere rolls, based on the KABC recipe. Instead of rolling the dough, filling, and cutting it into 4 small "loaves", I slice it into 12 pieces about 1" thick, similar to cinnamon rolls. I put them into greased muffin tins to bake, and this time I put them into the burger bun pan. I did use gruyere cheese this time, although I am more apt to use a cheaper cheese or one that I have on hand, such as Swiss, fontina, cheddar, mozzarella.

Before breakfast, I baked 2 boules of Cuban bread. One is for the freezer; the other for use today with Fettuccini Alfredo for lunch and maybe Chickpea Soup for dinner.

A couple of years before the pandemic, I bought a walnut lame from KAF. I had my husband put in the blade before I made the Portuguese bread a few weeks ago. I did a lousy job using it to slash the Portuguese bread. I think because the dough is so delicate I was afraid it'd collapse. . . at least that's my excuse. Today, with the sturdier dough, I felt safer slashing with strength, and both boules of Cuban bread look fantastic from the slashing.