I will be making dough for my Whole Wheat Sourdough Cheese Crackers on Sunday afternoon, since it will need to rest in the refrigerator until the end of the week, when I will bake them. I predict that my husband will have worked his way through the current batch BEFORE that time.

Bread looks good Aaron,like the idea of cutting it the way you do.

Today I made raspberry muffins. We freeze most of our raspberries individually on a tray, and when frozen put them into plastic containers. I have to work quickly but gently to stir them into the batter, but they mostly stay in one piece instead of making a crumbly mess.

Like Joan, I needed a chocolate fix!

I was in the mood for chocolate, but the only recipe for oil-based Chocolate Crinkle Cookies that I could find was at the Lehman's website, and I thought there was one that I had liked better that had more chocolate. I looked in the King Arthur Cookie Companion and found a Chocolate Crinkle Cookie recipe that calls for 6 Tbs. melted butter. I decided to try modifying it. I used 75% white whole wheat, since I still had a mixture left over from last week that I wanted to use up. I cut the salt by a third, and I added a teaspoon of espresso powder. In place of the butter, I used 4 Tbs. olive oil and 2 Tbs. buttermilk. The dough was somewhat slack, but I was able to use a #30 Zeroll scoop. I put each ball into powdered sugar to coat, then used my hand to move each one to the baking sheet. I ended up with 20 large cookies. I baked each sheet on the third rack up for 14 minutes, turning halfway through. These are flat, soft cookies with intense chocolate flavor.

I baked cornbread on Friday to go with leftover beef stew for dinner.

I made challah for the first time in about a year. It took three tries to shape one well. I put them all on one half sheet so they grew together, but I knew that would happen. And one was a little dark. But the inside is really nice. This is the closest my challah has been to what my mom made as I've ever made.

Nice bread Aaron!