BakerAunt
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Tomorrow is my husband's birthday, and thus I baked KAF's Favorite Fudge Birthday Cake, which has been his favorite since I first baked it for him. I'll assemble it tonight, so that the frosting can set over night. It's a major chocolate rush.
I used "the grease" for the pans, and I'm impressed. The two layers came out of the pans leaving very little chocolate residue.
Tonight I baked the KAF recipe for Fresh Apple-Cinnamon Scones. I've baked it once before, and they were excellent--but only when fresh out of the oven. The apple tended to make them soggy after they had cooled, and even re-heating them did not equal the original flavor. My experiment tonight is to use chopped dried apple from Bob's Red Mill. I used 1/2 cup and rehydrated them with 2 Tbs. water in a dish covered with saran in the microwave. I then let them sit for a couple of hours. I'm hoping that tomorrow morning, when I've "sprung forward," and would not want to be baking, that these will be good at room temperature.
Although the recipe claims you can freeze them and then pull them out to bake as needed, I've never had any luck with that technique. Instead, the butter melted all over the place, and I had a mess to clean up. So, either I bake them in the morning--not going to happen with springing forward--or I bake them the night before.
My other changes to the recipe is that I used 2 cups KAF flour, then mostly a 3/4 cup of barley flour that I wanted to use up, with whole wheat pastry flour filling it the rest of the way. I reduced the salt from 3/4 to 1/2 tsp.; I also deleted the 1 tsp. of vanilla extract because I want the apple (recipe includes 1/2 cup applesauce as well) and the butter to take center stage. I sprinkled them with the KAF sparkling white sugar but not with cinnamon.
As the recipe specifies, I froze them for 30 minutes before putting them into a hot oven. Because the refrigerator is a side-by-side, I cut the parchment paper diagonally, then put each round on a small baking sheet that would fit into that space. I moved them back to the large baking sheet before putting them in the oven.
I'll add a note to this post tomorrow about how my experiment works. They do smell lovely.
Additional Note: These are delicious and the texture is scone perfect. I will definitely be baking these, with my changes, as one of my regular scone recipes.
