My friend gave me a large zucchini from her garden along with several yellow squash. I made nine jumbo muffins and 2 regular loaves with the zucchini. Gave some away and froze some for future breakfasts.

BakerAunt that Blackberry coffee cake sounds so good!

I had log time friends from Florida traveling through that my husband use to work with in the 70's come by and spend the night with me Saturday and I baked them a pineapple upside down cake and brownies for them to take home Sunday morning. Today I baked another pineapple upside down cake for another friend that's having surgery Wednesday.

Love Blueberry muffins Kimbob!

My baking on Thursday: I have been craving English muffins--specifically the Easy Buckwheat Oat English Muffins, a recipe at Nebraska Kitchen that I moved from its posters original post at the last rendition of the King Arthur Baking Circle, and that I have made several times in the past. It has always been a difficult dough to work with, but I thought it would be ideally suited to the Ankarsrum. I make a few changes to the recipe, such as substituting 1 ½ cup of buttermilk for part of the water and reducing the salt to 1 tsp. This time, I also added 2 Tbs. milk powder and 1 Tbs. flax meal. I also decided that instead of oat flour I would use an equal amount of old-fashioned oats. The recipe definitely mixes better in the Ankarsrum. I could never get the paddle on my previous mixer to do the work correctly and would resort to the dough hook. I even did the dough in the bread machine, but due to its stickiness that was a messy clean-up. I mixed the dough on the first speed, then on second speed for 5 minutes before adding 2 minutes, then 1 minute, then another 1 minute. I think that it is easier to get the dough completely hydrated with the Ankarsrum.

I left the batter-like dough in the mixing bowl to rise. Ankarsrum comes with a cover for the mixing bowl for just that purpose. After two hours, I turned out the dough onto my Silpat mat coated with plenty of semolina, which made the shaping much easier. I covered them with an old deli cover to rest for 20 minutes but started heating my cast iron pans, coated with a little Vegalene, at 15 minutes. I should not have pre-heated the pans for so long. I had to turn them off and let them cool slightly before I could proceed, although, since the muffins cool down the pan when they hit it, I should have allowed for that temperature drop. It is hard to maintain a consistent pan temperature on the stove top. It ranged from 270-330 F. I used a cast iron flat, round flat griddle pan for three at a time, and a Le Creuset "skinny" rectangular griddle pan for another three, then did the second batch. I used my instant read thermometer to make sure the centers were at 185-190 F. I am looking forward to having a couple, toasted, tomorrow with Land o' Lakes Sweet Cream spread (canola oil and butter) and some of the pear jam I made last year. I like that the recipe does not require muffin rings, and yes, they are not the greatest circles. Coating with the semolina makes them easier to move to the griddle pans.

Baked blondies per my friend's request.

BakerAunt it was delicious!Cut well also , gave it a drizzle of chocolate syrup yummy!