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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of August 16, 2026?
Mike Nolan.It was a day for cookies, Mike. I baked Soft Ginger and Molasses Cookies on Sunday, so that we would have them for teatime this week. I adapted the recipe from King Arthur to use avocado oil rather than butter, and I also use white whole wheat flour. I remembered upon eating two that they are a little too sweet. Next time, I will cut back the sugar by 2 Tbs. I made 35 cookies, which I hope will last for longer than the last batch of 15 oatmeal cookies did.
For dessert at dinner, I made Marianne and Marliss' Peach Crisp, a recipe that my college roommate and I freely adapted from a King Arthur recipe when we visited her and her husband at the end of April. I had about 9 large peaches, which I think was about 3 lbs. that I bought yesterday at the farmers market. I had intended to use half, but I realized they needed to be used quickly. I had about 8 cups of peaches cut into pieces. I doubled the other filling ingredients, except that I used 1/3 cup of sugar rather than half a cup. I made the full amount of crisp topping and used whole wheat pastry flour in it. We had some warm with low-fat frozen vanilla yogurt, and we will be eating it for dessert the next few nights, as it filled a 9 x 13 Emile Henry baking dish.
These peaches came from Michigan. No local peach trees produced this year because unseasonably warm weather in the later spring, then a freeze, affected the trees. (These events are among those becoming more common with climate change.) The vendor told me that in Michigan, some peach trees, including the variety she favors, were affected by the late freeze and so did not produce fruit. These peaches were a little odd in that the stone in the center of most of them had started to rot. I had to cut the pit out of all but two. I would grade these peaches a "B" in terms of taste, but they worked fine in the crisp.
We drove through the Michigan UP on the way home (instead of going through Chicago) and managed to find some peaches at a roadside stand.
They were by far the best peaches we've had this year.
Peach crumble topped muffins. Gave half to my friend.
Ah, peach muffins, Kimbob. Now I'm debating whether to buy a few more peaches this weekend at the farmers market so that I can bake peach muffins.
When we lived in Highland Park, IL I loved going to the farm stands in Michigan! And the pick your own peach farms were terrific. I tried growing a peach tree years ago, a Reliant, which was advertised as fine for our (Zone 5) cold weather winters, but it did not survive the 2nd winter. The peaches we got in Michigan were as good as the ones at the stands when we lived in Savannah, GA.
On Tuesday evening, I made dough for Butterscotch Apple Sweet Rolls, shaped them, and refrigerated the dish to rest overnight and be baked tomorrow morning.
I have leftover grated zucchini, so on Thursday, I baked Dark Chocolate Zucchini Barley Bread in the mini-8-loaf pan that King Arthur sells. I froze four of them and will leave the other four out for desserts. I used the recipe that I posted at Nebraska Kitchen, but I added a tablespoon of water this time to replace some of the liquid lost when I replaced the honey.
Yesterday, I made brownies from a King Arthur brownie mix. It's pretty good.
I baked eight whole/wheat/rye/semolina buns on Friday.
Baked a loaf of white bread yesterday for breakfast french toast today.
I have zucchini muffins in the oven. Instead of 2 loaves I'm baking 9 jumbo muffins.
Jumbo muffins are easier to freeze, Kimbob.
I baked three loaves of my Whole Wheat Oat Bran Bread on Saturday. I have two ripe Dester Indiana tomatoes, so tomorrow, I will finally get to have my first BLT (turkey bacon and no lettuce). I am looking forward to it.
I find mini muffins really easy to freeze, and with my banana nut mini muffins you don't even really need to thaw them out to eat them.