[Mike Nolan]

Here's what I posted on October 8th, you're within roundoff limits:

Unmodified, it comes out per muffin (yield of 12) as:

31.8 total carbs, 1.5 fiber, 30.3 net carbs
4.1 grams protein
3.4 grams fat
171 calories

[Mike Nolan]

We did get our hard frost last night (28) so tomato season is over.

Tonight we're having chili from the freezer.

[Mike Nolan]

I went to a local orchard and picked over 30 pounds of Winesap apples today, so I'll be experimenting with more keto-friendly versions of several recipes, including a keto(ish) apple pie filling and pie crust.

[Mike Nolan]

We had spaghetti squash with some of my tomato sauce to which I added mushrooms and ground beef, plus 2 slices of oven cheese toast, one each of the Brownberry keto bread (from Costco) and the L'Oven Fresh keto bread (from Aldi), and decided we definitely like the L'Oven Fresh bread better, at least for anything toasted. (Both make acceptable sandwich breads.)

[Mike Nolan]

We're having tomato soup and fried cheese sandwiches for supper tonight.

I picked about another 10 pounds of tomatoes today, likely the last picking of the season if we get the 29 degrees currently forecasted for Tuesday night. So I'll be putting a final batch of tomato sauce together this evening.

[Mike Nolan]

It got down to about 33 last night here. Freeze warnings are posted for Tuesday night with a forecasted low of 29. That should finish off tomato season.

[Mike Nolan]

We're having the rest of the pizza from Friday. (I cut it in 6 pieces rather than 8, so we had 1 piece each Friday evening, again for lunch on Saturday and now for supper tonight.)

[Mike Nolan]

I made them today, too, as mini-muffins. Using a #60 scoop, the yield was 35 muffins, so they come out at about 10.9 carbs (10.4 net) and 59 calories each.

Changes made: I left out the coffee, cut the clove to 1/8 teaspoon, and increased the cinnamon to 3/4 teaspoon.

I can tell it has clove, but it isn't overpowering, might even be possible to increase it to 1/4 teaspoon.

As mini-muffins they took about 25 minutes to bake in a silicone pan.

Diane's reaction was typical for her: needs more cinnamon. She also agrees that I could have used 1/4 teaspoon of clove instead of 1/8 and maybe cut back on the raisins a little, and possibly the oatmeal, both changes that would help the carb count a little. If I had used a #70 scoop, I would probably have gotten more like 45-48 muffins..

I left the second set in about 5 minutes longer (oven turned off) they're a bit darker on the outside as a result, and the surface has a little crunch to it. (I put the first set back in a cooling oven to crisp up a bit later on, too, something I often do with banana nut mini-muffins.)

I wonder how they'd be if I subbed in some brown sugar?

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[Mike Nolan]

I made the spicy sour cream raisin muffins recipe today, will post about it in the Monthly Recipe Challenge thread.

[Mike Nolan]

navlys wrote:

I thought we would try a recipe we never made before from a cookbook we own and then report on it and share it if it is good.

Nothing says we have to limit ourselves (as a group) to one recipe per month. Pick one and go with it!

[Mike Nolan]

We had some of the leftover pizza for lunch, so we had hot dogs for supper.

[Mike Nolan]

They look great.

This kringle recipe is pretty good (if you like kringle), and the butterscotch filling recipe that is included is even better, but it makes a LOT of filling, I usually only make a half-recipe of it. I use a butterscotch and pecan filling, it is as good as the ones I've ordered from Racine WI.

When I've made it the whole kitchen smells of lemon extract, but in the baked kringle it is very subtle.

https://www.foodnetwork.com/recipes/kringle-recipe0-1941189

[Mike Nolan]

Friday is pizza night again.

[Mike Nolan]

Looks like a good crumb, though.

The crust doesn't have the small blisters you often see on sourdough bread.

[Mike Nolan]

I think even commercial kitchens have different design criteria now.

I remember reading about a chef who, when designing a new kitchen, first figured out where the dirty dishes would go (both from the back of the house and the front), then planned around that. Kitchen sanitation inspectors have told me that the biggest failures they see in kitchens deal with separating dirty from clean and wet from dry. Not keeping things at the right temperature is next on the list.

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