I made Peter Reinhart's recipe for Onion and Wild Rice bread again today, and shaped it into rolls, some to go with our Duchess soup for dinner and the remainder into the freezer for future soup meals.

I made a yellow cake from a box mix and topped it with white chocolate ganache.

Earlier this year, Vitacost mistakenly sent me a package of Bob's Red Mill Gluten Free Muffin Mix instead of the BRM pumpkin seeds that I had ordered. Their customer service was excellent, in that they refunded the price of the pumpkin seeds and told me to keep the mix. It had a November expiration date, and I hate to throw anything away, even though I am not keen on gluten-free foods, so I baked them for breakfast on Tuesday. The package included suggestions to vary the mix, and I chose the Pineapple Coconut option. While it called for ½ cup of drained pineapple, the can had about 2/3 cup, so I used all of it. I cut the oil back from ½ to 1/3 cup. I used ½ cup BRM shredded coconut (at some point, I'll use it up) and added some chopped pecans. I baked them for 25 minutes as six large muffins in muffin papers coated with non-stick spray. The warm muffin I ate this morning was very good. I froze two and have kept the other three out for breakfast over the next three days.

If you need to bake for someone who must be gluten-free, this mix is a good choice. If you are baking for a group that is mixed with gluten-free and gluten-eating people, it would satisfy both groups. Of course, I am partial to the variation I followed.

My only complaint is that I find the muffins overly sweet.

The Ka mini scone recipe says that each crevice? takes approx. 1/4 cup of dough. That turned out about right. It was still difficult to fill the crevices ? with a scoop.

Now, I cannot remember if I use the 1/4 cup scoop or a scoop slightly smaller than that, maybe it is a 2 tablespoon scoop, but not sure. It is kind of tedious to push some of the scooped dough into the corners of the triangle; I use a table knife or a clean finger! I actually think the mini-scone pan is a waste of money, in hindsight. It would be less stressful (and less time?) to pat the dough into a square (8 x 8 is my guess) and using a dough scraper to cut it into squares and then in half for triangles.

Today I baked a loaf of sourdough and subbed one cup of whole wheat. I'll cut it tomorrow looks good. I also made a Spiced Applesauce Cake for poker game tomorrow night.This recipe doesn't have eggs, baking soda for leavening. It smells divine I'll let you know tomorrow how it tastes.It didn't call for frosting but I did anyway. It said if you were vegan you could use olive oil, I used canola oil.