Our utility company has told us that on Tuesday, our street, and a few nearby ones, will have an electrical outage for a period between 8 a.m. and 4 p.m. for a power upgrade. I wish that they could have narrowed it down more, but at least we were notified. As a result, I spent a lot of time in the kitchen on Monday. I baked two loaves of the whole grain bread that I have been developing, and I think that I now have the recipe where I want it. I will decide after we slice it at lunch tomorrow.
My other baking project was my adaptation of King Arthur's Apple-Cinnamon Bars, which is actually more of a cake. I opened a pint jar of apple butter while we had guests, so I had it to use in the bars. I made a 1 ½ recipe, although I used two eggs, both of which were small. I reduced the brown sugar by half, used white whole wheat flour, replaced butter with some avocado oil, halved the amount of cinnamon chips, and added 2 Tbs. milk powder and 1 Tbs. flax meal. I baked them in a glass dish that is about 12 ½ x 9 inches. I always make half the glaze and spread it over the top rather than trying to drizzle it decoratively. We each had a piece for dessert, although it should actually rest for about four hours to set the glaze, but the end was cool enough to cut. For the glaze, I used Wholesome Organic Fair Trade Powdered Confectioners Sugar, which I found at Vitacost. Instead of cornstarch, it uses tapioca starch as the only other ingredient to the cane sugar. The taste is better than a cornstarch powdered sugar, but it is not like the glazing sugar that King Arthur once carried in which the sugar did not obscure the cinnamon in the glaze at all.
.
