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I agree that the KAF recipe for doughnut muffins is good. I used to make it quite often, but not for several years now. They are like the old-fashioned cake donuts. I don't eat doughnuts, don't like them, and they settle in the pit of my stomach. Except for Krispy Kreme donuts! Raspberry filled! But it's a three hour drive to the nearest one, which is probably a good thing.
The menu tonight was grilled chicken thighs, broccoli, and green salad. As we were sitting down to eat, we lost power, and just got it back. Hot, humid, no air moving. And still no rain here, although it has been forecast for several days.
That looks like a good recipe to try. The spices topped with the lemon glaze combo is interesting.
Lots of salmon meals last night! My favorite fish.
I've never fried anything. Not even tempted to try!
We had grilled salmon, potatoes roasted with olive oil and an assortment of herbs snipped on the deck, and beet greens also grown in a planter on the deck. We're still in a heat wave here, 94* today, but rain should move in around midnight and if you believe the weather forecast, it looks like it might rain for the next three days!
Today I made raspberry cookies, using the lemon cookie recipe. They are OK, but not as strong a raspberry flavor as the strong lemon. I had to add a lot of raspberry oil as well as a lot of raspberry liquor. Therefore, I also had to add more flour. So the cookies are borderline chewy-cakey. My husband really like them; I much prefer the lemon. Of course, I love lemon anyway!
Today I made lemon cookies for my husband to take to a potluck cookout tomorrow evening. They are delicious. I used the recipe for Ooey Gooey Lemon Cookies from Iambaker, with a few changes. I added 2 heaping tablespoons of flour to get the consistency I believed would yield a nice soft but chewy cookie, and that was perfect. I also used lemon oil from Lorann, and about a teaspoon of TrueLemon crystals. The recipe calls for 1 stick of butter and 1 8 oz pkg of cream cheese -- what's not to like?! Now my husband has requested another batch (since this made only 42 cookies! that's his excuse, anyway) but raspberry flavored. I've searched my pantry and found I do have raspberry oil from Lorann (Yes, TJ Maxx, BakerAunt!) and I'll also use some of the raspberry cordial my husband makes every summer.
We had sirloin steak tips, potatoes roasted on the grill, and the last of the broccoli salad. BakerAunt, one of my most dreaded chores is meal planning. For a long time, I made the dinner menu every morning. But lately I've been planning about a week at a time, more or less. I plan for specific days, but can easily switch to a different day for whatever reasons. I think this helps me to use up leftovers, but mostly it means I spend only one morning each week or so worrying about what's for dinner(s).
I made two loaves our usual oatmeal-whole wheat sandwich bread. This time I forgot to put in sunflower seeds, flax seed meal, or any other nuts and seeds.
This morning while it was still cool I made salads for dinner -- broccoli, seafood, and a farfelle with spinach, black olives, red onions, Feta and Ranch dressing, and mixed greens with cucumbers, tomatoes, onion, bell pepper and maple vinaigrette.
We had brats on split sandwich thins, with red onions and refrigerator pickles I made last week.
We had leftovers - pasta and a green salad.
This sounds wonderful, and perfect to go with summer salads. I've put it on my short-list, probably within a week. It's sort of like a savory scone, but less fussy to prepare. Thanks for sharing!
We had penne with meat sauce and a green salad.
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