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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of July 26, 2026?
BakerAunt.I need to bake cookies too.
I ate the last Peanut Butter Oatmeal Cookie today, so I need to bake cookies again.
After yesterday's rain, we had a somewhat cooler day, although the humidity stuck around for most of Tuesday. I baked a full recipe of my adaptation of Shipyard Galley's Zucchini Muffins this morning--12 regular-sized ones to eat over the next few days and 5 large ones to freeze for future breakfasts.
In the afternoon, I baked Bittersweet Blackberry Brownies using puree frozen from last year. After they rest in the refrigerator overnight, we will begin having them for dessert tomorrow.
Yesterday I baked Peanut Butter Cookies and Oatmeal and Raisin cookies for my friends. My friends own a body and mechanic shop are always helping me with my truck so I always try to show appreciation to them! I am so blessed!
Baking is a wonderful gift for people who help us, Joan! I'm sure they appreciate you.
After dinner on Wednesday, I baked Lemon Oatmeal Barley Sugar Cookies, which is becoming a signature recipe for me. I have learned that even though I replaced the butter with olive oil, it is still necessary to chill the dough for a couple of hours. I also have learned that the white whole wheat flour and barley flour are necessary to prevent an olive oil flavor. I used the remaining three lemons that I got from my sister when we went to California at the end of April. They kept well in the refrigerator. I am hoping the 35 cookies (one is rather small) will hold us for the next week if not a couple days longer.
BakerAunt, I understand your comment about which flours to use to cover-up the olive oil flavor. Because extra-virgin olive oil has a flavor, I use the following olive oil for all my baking:
Felipo Berio Extra Light Tasting Olive Oil
I will remember that Italian Cook if I need a lighter olive oil. I like using the whole grain flours, and we particularly like barley flour, so regular olive oil for these cookies is fine for me.
On Thursday, I baked Whole Wheat Sourdough Cheese Crackers from the dough I made last Saturday.
We had a lot of rain, starting Friday night and lasting until late Saturday morning. Scott's rain gauge showed two inches had fallen, some of it in hard spurts. More is predicted for this evening, and a number of counties are under a flood watch. (The draining of wetlands that would absorb the excess water is a contributing factor.) We are on high enough ground for it not to be a problem for us. Annie is scared of the rain because she worries there will be thunder. To make matters worse, at 1:15 a.m. this morning a smoke detector announced that its battery needed replacing, and the high-pitch screech sent her downstairs to cower in her safety corner for the rest of the evening. I was not happy either at being awakened, as I had gone to bed late and was just drifting off. I had the battery out before Scott could even get up.
I took advantage of this cooler, humid day to bake two loaves of my adaptation of Len's Whole Wheat, Rye, and Semolina Bread. I needed to use up the last bits of molasses in a jar (nothing goes to waste around here), so I replaced the honey in the bread with molasses, rinsing out the jar with the water I would use to proof the yeast. I got two lovely, nicely risen loaves. As I noted when I baked this bread in Florida, this recipe is made for humidity. I look forward to sampling a slice tomorrow and tasting the difference in using molasses.