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That recipe looks good, S. Wirth. It's not the same as the one I used, but my chocoholic husband will like sampling one with chocolate chips, so I will make a note to try it.
For dessert tonight, I'm making Apple Crisp to use up the last four Cortland apples. I'm making half a recipe of the "Apple Crisp" in the King Arthur Flour 200th Anniversary Cookbook, pp. 310-311. The crisp has oats in it, and I'm using the quick ones, since my husband complains about thick oats in a topping. The recipe itself does not specify quick or old-fashioned.
In the oven this evening, I have "Polenta Asiago Bread," a new recipe for me from Sift (Fall 2015), p. 69. I used my bread machine to mix it, and I added a tablespoon of bread flour. It was a somewhat wet dough, so I did not try braiding it, as the recipe instructed, even though the accompanying picture shows a loaf that was not braided. It does not appear to be getting the same rise as the one in the picture either.
While I'm waiting for it to bake, I checked the KAF website, and there it is:
https://www.kingarthurflour.com/recipes/polenta-asiago-bread-recipeApparently others also have found that the dough does not turn out as it should. Maybe I needed to cook the polenta longer?
I'll report back tomorrow on my results.
Note: See separate thread on Polenta Asiago Bread.I would only set a trap in the house if I saw a mouse. I think that I had three in the six year I had my first house. My husband's house was more mouse prone than mine was. Here, we have been fortunate. The mice are so far a problem only in the pole barn across the roadway.
So, Italian Cook, if you do not see them or evidence of them, relax. Make sure that any holes they can enter are covered or stuffed with steel wool.
On Thursday, I made "Crispy Roasted Garlic Potatoes" to go with the turkey my husband roasted. I've now made this recipe, from Cooks' Country three times, as my husband really likes it. I do skip the added clove of garlic at the end, as well as the lemon zest.
Wednesday morning, I made oatmeal pancakes (with some whole grains thrown in) to use up some heavy cream that had been around a while.
I also baked a new recipe, "Toffee Pumpkin Snack Cake," from Better Homes and Gardens Fall Baking (2017), p. 28. I made a half recipe and used an 8x8 inch pan. I like that it called for some buckwheat flour, whole wheat (or spelt) flour, and chia seeds. I added 2 Tbs. powdered milk. I accidentally put all the toffee pieces into the batter, instead of half in and half on top, so I did not put any on top, but I did sprinkle the top liberally with harvest colored sprinkles. The recipe said to use an ungreased pan, which goes against what I would expect, so I instead lined the pan with parchment paper. I used some of the puree from the Cinderella pumpkin, which still smells to me more like squash than pumpkin, but I expect the spices and the wholegrains to dominate.
Addendum: It's a very nice moist cake. I will definitely make it again. Although the recipe included a cream cheese frosting drizzle, I did not use it, as the cake is sweet enough without it.
