I made my friend a Red Velvet cake and I made an orange coffee cake for me.The recipe was for a loaf pan but I made it round.

The cake was good,not too sweet and I drizzled with icing going one way then the opposite way because I had too much..

I had planned to bake sweet rolls on Tuesday, but I realized at lunch that with both of us eating sandwiches--my husband because he always does and me to take advantage of our tomatoes for turkey bacon sandwiches--that we needed more for tomorrow. I baked a tweaked version of King Arthur's Chewy Semolina Rye Bread. My tweaks are replacing 1 ½ cups of the water with buttermilk, adding 3 Tbs. special dry milk, omitting the dried onion and vital wheat gluten, cutting the salt by a third, and replacing 2 Tbs. sugar with 2 Tbs. honey. I used Bob's Red Mill dark rye flour, but I think the recipe uses medium rye, judging by the picture that accompanied the recipe in the catalog. The bread bakes nicely in the Emile Henry long baker. Unfortunately, the battery in the instant read thermometer is failing, and I did not have a replacement, so I had to use one of my other thermometers, which is rather slow. The bread needed about 8 minutes longer after the upper time the recipe specified.

I was able to time the baking, so that when I took out the roasted chicken breasts I made for dinner, I could turn down the oven temperature and put the bread in to bake within about 15 minutes.

I'll make a note about the honeybells, Joan. I've seen them when we vacationed in Florida.

On Wednesday, I baked my adaptation of the King Arthur recipe for Butterscotch Apple Sweet Rolls. I made the filling last year and froze it. I let it thaw for a few days in the refrigerator, then put the sweet rolls together this afternoon. We each had one for dessert tonight. My recipe cuts the saturated fat by replacing butter with avocado oil and sour cream with nonfat Greek yogurt (I cannot find low-fat nearby). I continued to tweak the recipe this time by increasing the 2 Tbs. of avocado oil that I substituted for butter in the rolls to 3 Tbs. I also added an additional tablespoon of water. I reduced the sugar from ½ cup to 1/3 cup but added 2 Tbs. honey. I tried replacing some of the sugar with honey in my cinnamon rolls, and it seems to keep them softer longer. I also make the rolls half whole wheat flour, so that is probably why I needed a bit more water. I reduced the glaze by using just ¾ cup of powdered sugar rather than 1 cup. With that filling the glaze needs to be kept to a minimum.