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Rascals, I guess I should post this information, but you may already know it. Maybe it will help someone else.
There is more than one type of olive oil. I keep 2 types in my pantry. They have different flavors. Extra Virgin Olive oil has a distinct flavor in the brand I buy, compared to plain olive oil. There's also a light olive oil, and there may be other types. For pancakes, I prefer to use extra virgin olive oil. It adds a fruity hint to the pancakes. For delicate baked goods, I lean toward plain olive oil, because it has less flavor. I've never used the light olive oil, so I don't know what makes it light -- calories or flavor.
I buy cans of Fillipo Berio for both types I use. That's the brand my mother-in-law used, so I figure if it worked for her and her large family, it's good enough for me. The cans are over 3 quarts, so maybe it's economical. I've never price-checked it. I think, but am not certain, that both types are available in bottles. The cans are awkward to handle to measure out ingredients, so I have oil pour bottles on the counter for ease while cooking or baking. There are, of course, other brands of olive oil.
I baked a lot on Tuesday. I made Red Velvet baked doughnuts with cream cheese frosting from Stonewall Kitchen mix that was marked down at T.J. Maxx. I had meant to use it as we got into the hectic moving time, but instead, I ended up moving it here. The cake-like doughnuts are very good; the cream cheese frosting is so-so, although it works with the cake.
I also baked Maple Shortbread. It's a KAF recipe that I tried five years ago (my review is still there) that I did not quite hit what I was looking for. I tried a different one the next year, but I could not roll that dough out and ended up with round stamped cookies. I wanted to use a small imprint maple leaf cutter I have (the kind with the spring). I really do love fall, so in this week before he Christmas season begins (I know: it began in the stores before Halloween was over), I wanted to bake this cookie again. I followed the recipe that I had used the first time:
https://www.kingarthurflour.com/recipes/maple-shortbread-cookies-recipe
I deleted the vanilla and the maple extract, and I used 2 1/4 cups bleached flour instead of 2 1/2 cups of KAF all-purpose. The recipe made 58 cookies (about 2-inches wide) and one blob from leftover dough. I baked them on heavy baking sheets for 15 minutes at 350F. I'm eager to test them tomorrow.
I baked Ellen's (Moomie's) Buns as twelve rolls, making my usual substitutions. We are going hiking tomorrow, and I needed some rolls for our sandwiches.
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