You all probably know about this, but it was news to me when I saw it on the Jazzy Vegetarian this week. The host made a 1-ingredient frosting. When she pulled the cake out of the oven, she put chocolate chips on top. She used an offset spatula to spread them all over the top as they melted.

Tonight, I made my easy brownie recipe. They're cakey brownies. Once out of the oven, I spread 1/3 cup Ghiradelli chocolate chips on top of the 8"x8" brownies.. It didn't take long for them to melt as I spread them around. What a great timesaver! The bonus was that the chocolate seeped into the natural pores of the brownies. When cooled, they tasted like fudgey brownies, not cakey brownies.

I am surprised that it has taken until Thursday for me to bake. Today I baked Lemon Oatmeal Cookies. I also baked cornbread to go with soup tonight.

Italian Cook--I have used the melted chocolate chip technique on thin bar cookies in the past. It is indeed a quick way to add a little pizzaz.

I look forward to seeing what Joan bakes for the poker nights! The cinnamon rolls look yummy.

For lunch on Friday, I decided to bake my flatbread recipe with a topping of sauteed onion, sliced mushrooms, and spinach, topped with sliced yellow tomatoes, and goat cheese. After baking it, I put fresh basil on top. Excellent!

I also baked three loaves of my Whole Wheat Oat Bran Bread, as we ran out of bread at lunch, which is part of the reason that I made the flatbread for me--that and a need to use the yellow tomatoes, spinach, and basil from the farmers market! I have been happily eating turkey bacon and Dester Indiana tomato sandwiches, and I will get back to doing so, as the Desters have been so wonderful this year.

I made dough for Whole Wheat Sourdough Cheese Crackers on Saturday. I will bake them sometime next week, after our latest predicted span of days with high in the 80s. It feels like August not the end of September.