On Monday, I baked a Chocolate Olive Oil Bundt Cake. Tomorrow, I will put a Blood Orange Glaze on it. The blood oranges that I got this year were later than usual, and I noticed that some of them are more golden than red on the interior.

I baked Mexican wedding cookies last week and I'm baking Chinese almond cookies this week. The latter calls for almond flour . I had frozen the flour when we went to Florida. It was a pain to get out of the bag. The process called for mixing the flour with cold butter cubes and mixing prior to adding sugar and a/p flour. The mixture has to chill for an hour or more. It is still chilling as I write. Too be continued.

Home from travels, back to baking, but leaving again tomorrow! Today I made the KABC "Bake of the Month" Brownie Cookies. It took forever to make, of course, since it is really just making choc chip cookies and brownies and baking them one on top of the other in a muffin tin. Making 2 recipes is time consuming. The only real problem I had with the recipe was the instruction to use a "generous" tablespoon scoop of the brownie batter; after I had filled about 10 wells, I realized I would not have enough batter for 24. Same with the cookie dough. Aside from that, they are ordinary flavor wise. However, I do not like to bite into a crisp cookie on a soft brownie. I won't be making these again.

Joan & Mike, do either of you have the correct name for the Allrecipes peanut butter cookies that Joan introduced to us. I misplaced my copy. When I searched Allrecipes, there are so many different peanut butter cookies that I couldn't find it. I want to bake those peanut butter cookies, but need the full name.

Thanks, BakerAunt, for finding the recipe. It's such a keeper that I'm going to print 2 copies and keep it in two different binders. I appreciate your help!

I'm glad you were able to bake your cookies, Italian Cook.

I tried, yet again, on Thursday, to tweak that recipe for Italian Breakfast Cookies that I found several years ago when I had to give up butter due to high cholesterol numbers. This time I used a combination of white whole wheat flour and whole wheat pastry flour and used avocado oil. I also used the rind of my last Cara Cara orange. I have not eaten one yet, as I want to let the flavors meld overnight, but my husband told me that they are still a take it or leave it cookie. I think part of the issue is that I just am not crazy about honey in cookies. I have made a note that when I have oranges again next year, I will replace the 4 Tbs. of honey with 5 Tbs. of sugar and a tablespoon of orange juice.

All the talk of peanut butter reminds me that there is an excellent peanut butter cookie that uses honey posted here at Nebraska Kitchen. It might have been from Mumphy? I baked it shortly after I posted it here from the Baking Circle when Nebraska Kitchen first opened and baked it shortly thereafter.