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On Sunday afternoon, I baked Chocolate Zucchini Bundt Cake, a recipe from an email that Williams Sonoma recently sent. I baked it as four small Bundt cakes, using my Nordic Ware 9-cup pan that makes four small ones, and the batter fit perfectly. I decided to weigh ingredients using the metric measurements. I replaced the AP flour with barley flour, after researching it online and finding a lot of chocolate cakes that exclusively use barley flour. I halved the salt since I was not using kosher salt. I added 2 Tbs. of BobâÂÂs Red Mill milk powder. I used the canola oil option. I used light brown sugar rather than dark, as that is what I have. I reduced it from 280g to 224 (20%), and I also reduced the granulated sugar slightly from 125 g to 109g. I used the fine grating disc for my food processor to achieve the finely grated zucchini. I had a bit more than needed but added all of it. I baked for slightly less than 45 minutes, cooled in the pan for 15 minutes, then turned them out with no sticking. (I used The Grease.) I will let them rest overnight. One will be sliced at dessert after dinner on Monday. I will freeze at least two of the others for dessert emergencies.
I will add a note to this post tomorrow about taste and texture.
Promised Note: The flavor is good, and I can even taste a bit of the 1/2 tsp. of cinnamon. Next time, I would use avocado oil instead of canola, because it needs a bit more fat. I might also bake it for a few minutes less.
It still looks like a great loaf, CWCdesign. I find that most of the KABC recipes have much longer proofing times than my dough needs, particularly in the summer.
I use the gold yeast mostly for sweet doughs. I use a combination for my Grape Nuts Bread, which seems to rise better with some of the special gold added. However, I seem to recall that Len uses the special gold for all his breads. Perhaps he can weigh in on the issue.
I used the last of the blueberries on Sunday to bake my adaptation of that oatmeal blueberry muffin recipe I baked a couple of weeks ago for breakfast this morning. Next time I may reduce the brown sugar from a half cup to a third cup, but I will go ahead and type my version for my recipe binder.
There were no electric mail trucks on order last year, but there were surcharges.
Last year, I was caught by surprise, so I wanted to make sure people on this site are aware this year and plan accordingly.
I was able to buy lovely organic Kennebec potatoes at the farmers' market, so I made potato salad on Saturday, which we had with roasted chicken thighs and microwaved frozen peas.
I made a stir-fry for dinner on Thursday using the leftover pork, deglazing liquid, soba noodles, carrots, celery, mushrooms, broccoli, and, from our garden, red bell pepper and snow peas.
I baked two loaves of my Buttermilk Whole Wheat Grape Nuts Bread. I am still making minor changes to the recipe. I have realized that it is a good idea not to let the Grape Nuts Soak in the buttermilk for too long, as the bread I produced last time was a bit gummy. These loaves look good, so I look forward to slicing one tomorrow. I will freeze the other one.
Yes, the pizza party was fun! Maybe we need a cinnamon roll party?
August 11, 2022 at 8:23 am in reply to: 2022 Hummingbird Migration Underway (and other birds) #35917We have not seen hummingbirds this year, until my husband saw one yeasterday. They usually like our flowers, and our neighbor has a large hanging flower basket to attract them. Perhaps we should put out a feeder.
One of these days we should try another virtual meeting. Perhaps high tea?
Lovely presentation, Len, and I bet that it tasted delicious.
I baked Blueberry Cobbler on Wednesday. I have almost used up all the blueberries from our second picking trip that I did not freeze. I have enough for some muffins in a couple of days.
Thanks for the good wishes.
I baked Blueberry Cobbler on Wednesday. I have almost used up all the blueberries from our second picking trip that I did not freeze.
Thank you, Chocomouse. Best Wishes on your anniversary--and on all the family celebrations! It is so good to be able to have them again.
Tuesday was a lovely, cool day, ideal for baking. I baked Maple Granola, Oat Cakes, Zucchini Muffins, and Whole Wheat Sourdough Cheese Crackers from the dough I made a week ago.
Thank you for the good wishes!
I did not bake again today to avoid heating the house. It should be cooler tomorrow. If not, I will see what else I can bake in the countertop oven.
We started today with heat and humidity, then some rain arrived in the late afternoon. We are having some thunder with it now.
We had leftovers, but I roasted more potatoes with Penzey's Sunny Paris to go with them.
We had several short rainstorms this afternoon, which were welcomed as it was hot and humid. We are having a pleasant, open the windows evening.
For our anniversary dinner, I made Maple Glazed Pork Tenderloin, roasted Kennebec potatoes tossed in olive oil and Penzey's Sunny Paris, and microwaved fresh green beans from our garden. We had more blueberry tart for dessert.
I made Cornmeal-Pumpernickel Waffles for breakfast on Sunday in honor of our twelfth wedding anniversary.
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