On Monday, I baked Dried Mixed Fruit and Pistachio Biscotti. It is the Cranberry Pistachio biscotti recipe that I found on the internet last December. I follow the recipe but use 80% white whole wheat flour. I have some bags of dried mixed fruit that I am using up, one recipe at a time. I rehydrate the cup of fruit with a Tbs. or two of water by covering it with saran and microwaving for a minute and letting it rest while I gather the rest of the ingredients.

I then baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.

Blood oranges are in season, and I was able to buy a bag at the local grocery a week ago. On Tuesday, I baked Blood Orange Yogurt Cake. The original recipe is on the internet at "How Sweet Eats," via Taste of Home. I make a few changes in that I use half barley flour, non-fat Greek Yogurt, add a tablespoon of milk powder, and replace the melted coconut oil with avocado oil. I will make the blood orange icing tomorrow (halving the recipe), when we will begin slicing it for dessert.

I also changed the mixing instructions on the recipe in that I combine the sugar and oil and the zest at the start, then mix in the yogurt, whisk in each egg, add the orange juice and vanilla, then gently stir in the flour mixture. I baked the cake in the Nordic Ware loaf pan that has the citrus slice design.

I made sticky buns this morning. I'm looking for advice about the "sticky" part, the glaze that goes in the bottom of the pan, and ends up on top after it's baked and flipped over. For the first time ever, this "glaze" is not sticky, but is very crumbly, and does not stick to the buns. It's made of melted butter poured into the pan, then sprinkled with brown sugar, cinnamon, and pecans. I inverted the pan immediately after removing it from the oven, and scraped out anything still on the bottom of the pan. I used the KAF recipe "Our Favorite Sticky Buns" which I have used in the past, but sometimes I've used their "Sticky Buns" recipe. I've never had this problem before. Suggestions, please?

I baked this recipe some years ago (before butter was out of my diet). My problem was that the mixture in the bottom of the pans boiled over in the oven and made a mess. I know that I wrote about it, most likely on the Baking Circle, although it could have been here. I did not have the Sticky Bun Sugar that KAF sells and used their suggested alternative. Some of the comments from people suggested that the Sticky Bun Sugar contains ClearJel. I never got around to trying the recipe again.

Mike, my sticky bun pan was full of gooey goodness before I baked it. I used 1 stick of butter, 1 cup of brown sugar, and 3 tablespoons of cinnamon, plus pecans. I've not baked them in my counter top oven before, so I'm thinking maybe the temp was too high? or the rack set too low? I had to tent the buns after the first 10 minutes or so as they were browning too quickly. I've found some other items that need a lower temp (below 350) than the recipe calls for. Anyway - they are delicious and almost gone now!

I have an oven thermometer, and intend to use it, but I keep forgetting to put it in. I turn the convection off for baking. This is my Breville Smart Oven Air Fryer Pro, which I've had for about a year and haven't mastered yet, although I rarely use my big oven any more. I've found another sticky bun recipe I'd like to try, so we look forward to another week of good breakfast snacks!