Those look dangerous, Mike! My favorite kind!

I posted some weeks back about the recipe for Rory's Scones from King Arthur's last incarnation of The Baking Sheet. I baked these again today for Sunday breakfast. This time I used half whole wheat pastry flour instead of half whole wheat flour, and it makes for a lighter butter-less scone. I also added a tablespoon of canola oil, which I whisked into the buttermilk. It was easy to shape the dough on a well-floured piece of parchment, that I could then use for baking. I cut the 9 x 6-inch rectangle into 24 pieces and baked them for 20 minutes, turning halfway through. I like these tweaks and will continue to use them. We had them at breakfast with homemade peach and blackberry jams and apple butter. Leftovers will provide breakfast for tomorrow.

My pizza is full of errors. It started with the dough. I had mixed up a sponge, saw that it had a few bubbles and added the rest of the ingredients -- salt, egg, oil. Then I kneaded in more flour until the consistency was reasonable Then I left it to rise. Only it didn't rise. It just sat there. After too long, I gave up and dissolved another teaspoon of yeast in a little water and mixed it in. After a couple of hours the dough had risen nicely and had large visible bubbles. So I kneaded it, adding more flour to compensate for the extra water. Then I let it rise a little and flattened it out and put into a pizza pan.
The next day I prepared to make fresh tomato and cheese pizza. Only the tomatoes weren't in the refrigerator where I had left them. They had been in left in a plastic bag on the counter top and were now moldy. So I opened a little can of tomato paste as dotted the dough with about half. Then I reached out for the cheese. The mozzarella and provolone were in the refrigerator where it should be but I couldn't find the cheese plane. So I sliced up the mozzarrela with a knife and put it on the pizza together with the provalone.
The pizza baked up nicely to make up for all that trouble.

I liked the video and was surprised to hear that malt powder was in the icing and eggs in the smear.

I began Tuesday's baking with two dozen zucchini muffins, using my adaptation of the Shipyard Galley recipe. I used the rest of a yellow zucchini (Golden Arrow). I left out the walnuts, as they are not suitable for a two-and-a-half-year-old. Maybe that is why I got only 23 instead of 24 muffins. In the afternoon, I baked Blueberry Cobbler for tonight's dessert.

I realized after we all had sandwiches at lunch on Tuesday that I was going to run out of bread tomorrow, and I was unsure that there would be enough for everyone on Wednesday, so after dinner I baked Whole Wheat Oat Bran Bread, a process that kept me up until well after midnight. However, with three loaves, I feel we are in good shape for the rest of the week, I will probably freeze just one for now.