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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of August 23, 2026?
Joan Simpson.I bought another three peaches at the farmers market on Saturday from a different vendor, although the peaches were again from Michigan. I wanted to bake peach muffins. However, on Sunday morning, I noticed that one had a notable bad spot, which was not there the day before. The peaches were not overly soft, so I thought that I would have more time to use them. Clearly, that was not the case, so on Sunday afternoon, I cut them up. Again, two of the three had the center of the pit rotted, and I cut out the surrounding pits. I had three cups of cut peaches, so I baked two different peach muffin recipes.
The first batch was Peachy Keen Muffins, which I baked as 12 small ones. I used whole wheat flour and sprinkled some Penzey's vanilla sugar from a sample packet on top of each one.
While those were baking, I made Oat and Peach Muffins but replaced the cinnamon and nutmeg with ¾ tsp. ginger. I also added a heaping 1/3 cup of crystalized ginger, which I soaked with the oats in the buttermilk for 15 minutes before proceeding. I used white whole wheat flour (King Arthur calls it golden wheat) for this batch and sprinkled them with demerara sugar. I baked this batch as six large muffins. I am fond of crystalized ginger, while Scott is not, so these are for me. I will freeze five of them but want to have one for breakfast tomorrow. I will probably have to refrigerate the small muffins after a day or so, since warm weather is not ideal for them.
I made Maple Granola on Monday, as we were almost out of the last batch.
I made sour cream www blueberry muffins from the kaf whole grain baking cookbook.
I had shredded zucchini that I needed to use, and on Thursday, I finally had time to bake. I found a recipe, "Zucchini-Olive Oil Cake with Lemon Crunch Glaze," which had arrived in my inbox from a site called Cookstr, which may no longer exist, as I printed it in June of 2015, and it had been in a pile before I moved it to my binder so that I would remember to bake it. Gina DePalma is listed as the chef and the original cookbook as Dulce Italiano: Desserts from the Babbo Kitchen (publisher Norton).
The recipe specifies a 10-cup Bundt pan. I used a 6-cup regular Bundt shape and a 4-cup swirl Bundt pan. I suspect that both pans are actually 5 cups baking capacity. I made some changes in that I used half King Arthur AP and half white whole wheat pastry flour. I used just ½ cup olive oil and replaced the other half with buttermilk. I cut the salt from 1 tsp. to ¾ tsp., and I added 2 Tbs. milk powder. The cakes baked in 35 minutes. I decided not to do the Lemon Crunch Glaze this time. I will freeze on cake and do a regular vanilla glaze for the other. Both Scott and I found the smell during baking to be divine, so we are looking forward to a slice for teatime tomorrow.
I baked the Deep Dark Fudgy Brownies from KAF to take to my friends today.