[RiversideLen]

I made sandwich buns today. Unfortunately I dropped one of them when I was removing it from the pan 🙁

[RiversideLen]

This morning I made buckwheat waffles with oats and pumpkin. I had some pumpkin puree in the freezer that I made last fall that I wanted to use up.

[RiversideLen]

Tonight I made a small pork roast and had it with macaroni.

[RiversideLen]

I made sandwich buns today.

[RiversideLen]

Made sandwich buns today.

[RiversideLen]

Tonight I cooked the last major item that was in the bottom of my freezer, a top round roast. I salted and peppered it yesterday. Roasted it on convection mode at 225 degrees until it reached an internal temp of 135. It rose to 142 while resting. It came out perfect. Had it with noodles and asparagus.

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[RiversideLen]

Last night I made a meat pasta sauce for homemade "beef-a-roni". Tonight will be easy leftovers, just need to reheat it and cook some fresh asparagus.

[RiversideLen]

Some years ago I bought a yogurt maker and made yogurt once. I didn't see any difference in it from the store bought yogurt. I'll make bread, cookies etc but yogurt is one of those things I can buy.

I have a pressure cooker taking up shelve space. Used it a few times to make broth, that's about it.

[RiversideLen]

I've had my eye on the Maple Cookies that Chocomouse made last week (thank you Chocomouse) so I made them today. I cut the brown sugar in half and added a half cup of white chocolate chips. When the dough was mixed I thought it was a little too thin so I added a quarter cup of hazelnut flour (from KAF) (and thank you BakerAunt for the link). I used a number 40 disher to portion them and got 25 cookies. I only baked 6 tonight with the rest residing in the freezer for later. Even after reducing the brown sugar in half I find they are plenty sweet for my taste. Overall, the cookie is pretty good, will make them again.

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[RiversideLen]

I'm making pizza tonight. Topping will be ground chicken. Homemade sauce.

I don't know if I mentioned this before, but a while back I bought some KAF Italian style flour. I've been using that in my pizza dough (along with some semolina, white whole wheat and a touch of rye) and that has really made the dough easy to handle. Virtually no snap back when stretching or rolling it out.

[RiversideLen]

Friday, I made a spice cake using Arrowhead Mills vanilla box cake mix and topped it with maple frosting.

[RiversideLen]

BA, I don't make scalloped potatoes often but when I do, that's how I make them.

Tonight was left over pork roast, fresh green beans and carrots and rice.

[RiversideLen]

I've been cooking out of the freezer for a while now. Wanting to use up everything that's been in there a while. I found a 16 month old pork rib roast at the bottom. So I made pork roast tonight. Seasoned it with a little salt and a liberal amount of paprika. Still delicious.

[RiversideLen]

Meatballs and spaghetti sauce.

[RiversideLen]

Yesterday I made French style rolls. I used a little semolina and equal parts white whole wheat and KAF French style flour. They came out pretty good.

Today I made brownies from a box (Ghirardelli's). I added 3/4 cups rolled oats and upped the liquid by a half cup (used a combination of brewed coffee and milk). It makes the crumb more cake like then brownie like, but I like it that way. I topped it with Heath Toffee bits and pecans. I am a happy camper at the moment.

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