[BakerAunt]

I baked the full recipe for my adaptation of The Shipyard Galley's Zucchini Muffins on Friday morning, as I had 2 cups of grated zucchini from last week that I needed to use. I made twelve regular muffins and six large muffins. I froze the large ones for quick breakfasts, as I was out of muffins in the freezer. Future me will thank Past me for doing that.

[BakerAunt]

Yes, Len, I recall reading a blurb from King Arthur that they were changing the name because too many people thought that white whole wheat flour meant white flour. While it is true that the nutritional value is a bit lower for white whole wheat flour, it is still a wholegrain flour. Unfortunately, baking literacy is not strong amongst King Arthur's clientele. Bob's Red Mill used to carry a white whole wheat flour, which they called "ivory" flour, but they stopped offering it six or seven years ago. I suspect that BRM stopped carrying it--along with barley flour and a number of other products--because they wanted to cut the variety of products they carry.

BTW, your oatmeal cookie substitutions sound great! And I agree, Martha has probably never eaten one.

[BakerAunt]

That's a great pizza, Joan!

[BakerAunt]

I made a "soupy" farro stir-fry on Wednesday for dinner using the leftover roasted chicken and broth that I had in the freezer. For vegetables, I used green onion, red bell pepper, celery, carrots, an arrowhead (yellow) zucchini, a zucchini-like squash that has a curvy long neck and a bulb at the end which holds the seeds (scraped out and discarded), and ¼ each dried thyme and sage, and freshly grated black pepper. I used more squash than I would have, but the two needed to be used quickly. We have leftovers for another night.

[BakerAunt]

Moving the latest baking thread to the top!

[BakerAunt]

Thanks for posting the link to a fascinating article, Skeptic.

I've been tempted to try King Arthur's Regenerative Flour, but it is pricy.

[BakerAunt]

We are re-running last night's dinner, which is doubly a good thing. First, I did not need to cook today. Second, we spent 6:10-6:45 dealing with a gas leak at our neighbor's house. It turned out to be propane. The grill had not been turned off after it was used yesterday. The neighbors were not at home at the time, so we called the gas company's emergency line. The worker who showed up identified it quickly as propane, which explains why the odor was not exactly what we associate with gas. The worker also checked the grill at the next door over, and it was leaking propane as well, as the valve had not been shut all the way. My husband apologized for the call, but the gas employee responder said that they get a lot of these calls. Given that propane is even more inflammable than regular heating/cooking gas, calling them was the right thing to do.

So, we are about to eat a late dinner, but except for cooking the rest of the corn, the salad is already made, and we will have the chicken cold.

[BakerAunt]

Smoked pork chops and apple butter sound like a winning combination, Mike.

[BakerAunt]

Thank you, Skeptic. I had decided that I might divide the dough in half next time, then quarter it. And I agree: I should have left the quarters together for baking.

[BakerAunt]

Navlys--that recipe sounds delicious. My mother was quite fond of figs, but I have never cooked with them.

I made a frittata for lunch on Monday, using potatoes, green onion, red bell pepper, and mushrooms. I cut it into quarters and will warm those up for lunch for the next three days.

I took advantage on Monday of what will be the last cool day for several days to roast a chicken for dinner. I also made our favorite green bean, cherry tomato, and feta salad. (I am now leaving out the black-eyed peas that I was using in lieu of the chickpeas my husband cannot digest.) While the green bean plants in the garden keep on giving, our cherry tomatoes have slowed down, so I supplemented with a colorful mix of cherry tomatoes that I bought at the farmers market this weekend. We also had an ear of corn each.

[BakerAunt]

We finished the turkey-zucchini loaf and had an ear of corn each. Tomorrow, I shall cook anew.

[BakerAunt]

We are having cool weather, so baking is happening here, especially as mid- and upper-80s are predicted for midweek.

On Sunday, I baked an 8 x 8-inch pumpkin snacking cake, a recipe that I found five or six years ago and bake frequently in the autumn. It calls for toffee pieces, but I had none. I decided to replace the toffee pieces with 2 Tbs. mini-chocolate chips and 2 Tbs. chopped hazelnuts. I sprinkled the tops with a mixture of orange, yellow, and a few chocolate sprinkles. We will have it for dessert the next few evenings.

I also baked Lime Pecan Biscotti, using the first two limes that my husband harvested off the tree he gave me nearly twenty years ago. That tree has been a baking inspiration. The limes had great zest, but their skin was thicker than usual, and I only got a scant quarter cup of juice, to which I added a bit of water, as I did not want to do another lime. We are fond of this recipe that I created, so there are limes on the tree for baking it again. I used avocado rather than canola oil this time, and the dough seemed easier to handle. I hope to send some of a future batch to one of my sisters, and she prefers not to use canola oil, as she dislikes how it is processed. However, after reading in The Washington Post that a university research project found that most avocado oil sold in Walmart, Aldi's, Target, etc. is actually NOT pure avocado oil, and that, unless it is marked "Extra Virgin," it is subjected to more extensive processing, I am not sure I am getting all the health benefits avocado oil should give.

[BakerAunt]

Joan--you didn't say if you used coconut oil in your brownies. I never use it, so I do not know if replacing it made a difference.

However, if I were baking the recipe and using regular oil, I would cut the oil back to 3/4 cup to start and see how that affects the results. I might even cut it to 2/3 cup.

[BakerAunt]

We repeated last night's dinner of Turkey-Zucchini Loaf and an ear of corn each.

[BakerAunt]

Good one, Mike: I'll keep making the dough.

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