RiversideLen
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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.
The recipe I use calls for 14 ounces of flour. I usually divide it half and half bread and white whole wheat. Yesterday I used 2 ounces each or rye and semolina (about 14% each) and 5 ounces each of bread and WWW (about 36% each). I usually use a little semolina in pizza dough, maybe 20% or so, and that makes the dough easier to handle plus it gives it a little color. So I thought I'd try adding some semolina. This bread dough was easy to handle but this dough is easy to handle regardless. As far as I can tell, the semolina didn't have a significant effect on the texture. I'll probably omit the semolina nest time and replace it with bread flour just because I didn't see any benefit to it.
Yesterday I made a pumpkin pie. A recipe that uses brown sugar, I seasoned it with Vietnamese and Madagascar cinnamons and vanilla extract and nothing else (I don't care for the other spices that are usually used in pumpkin pie in pumpkin - I like those spices, just not in pumpkin). I haven't had a pumpkin pie in a couple of years. It might be out of season but I'm enjoying it.
