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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of September 6, 2026?
BakerAunt.Today I'll bake blondies with an assortment of chips (chocolate, peanut butter, vanilla) and use up a couple of young zucchinis.
We caught a break in the weather on Sunday. It cooled down last night and cooled down the house. I celebrated by baking my version of Oatmeal Scotchies that uses avocado oil and golden wheat flour, with some milk powder and flax meal added. I used half the butterscotch chips this time, which made them easier to incorporate and made the final product taste better, as the chips were overwhelming the other ingredients. As a bonus, it further reduces the saturated fat. I increased the water from 2 to 3 tablespoons, which helped the consistency and let them flatten in the oven. I only had a third rather than a half cup of sunflower seeds. I did not realize I was running out, so I made another Vitacost/I Herb order today. I ended up with three dozen cookies.
Fun fact: Nestles butterscotch chips are now in an 11 oz rather than a 12 oz. bag. Perhaps that happened a while ago, but I just noticed the shrinkflation.
I made dough for Whole Wheat Sourdough Cheese Crackers on Wednesday. I will probably bake them early next week.
The weather looks like it's starting to turn here, the low tonight is 55 and I see days coming up with highs in the 70's rather than the high 90's.
I baked Georgia Corn Bread Cake for the poker game tomorrow night and The soft peanut butter cookies. to take to my friends tomorrow morning.
We had a muggy Thursday morning, but I still baked Pecan Pumpkin bars, because I have been craving them, and because I need to make some room in the freezer. That will take care of dessert for five nights. The afternoon cooled down after we had some intermittent rain. Tomorrow should be a good baking day.
I made oatmeal crisp cookies with M&Ms last night
I was pleased with the crust on the pecan pie bars. I used white whole wheat pastry flour in the crust, and it is firm but tender.
On Friday, I baked my version of Ron's Irish Porridge Bread, which I adapted from a recipe that King Arthur published from a customer. I use steel-cut oats, substitute in whole wheat flour and use bread flour for the rest. I used honey this time instead of maple syrup because I wanted to clean out a honey jar. I also cut the salt. Instead of 1 cup of water, I use a cup of buttermilk plus ¼ cup of water, but I needed to add an additional 3 Tbs. of water. It is hard to judge with cooked oatmeal and the whole wheat requires more water. Additional water also works better with my mixer. One loaf is for the freezer, and we will start slicing the other one for lunch tomorrow.