This week’s bakes turned out really well. The chocolate chunk pistachio blondies were a yummy dessert. Full of chocolatey goodness, this dessert didn’t spike our Type 1 diabetic’s blood sugar in the slightest. I used 120g of fresh milled flour in place of the AP flour called for in the recipe.
I was worried that the sourdough fruit and nut gourmet crackers were going to be overpowered by the thyme called for in the recipe. But, in the end, the flavor is great! They are savory but also have a hint of sweetness from the dried cranberries. These were fun to make…something different. I used 1/2 cup of discard and 120g (1 cup) of fresh milled flour.
Cookie of the Week:
The brown butter snickerdoodle cookies were awesome! The brown butter adds so much flavor to any cookie. I doubled this recipe and used 360g of fresh milled flour.
We had our Christmas dinner at Hubby’s fire station. Par for the course, as soon as we arrived, they got a call for service. But, they were back quickly and we enjoyed a wonderful dinner together. The tortillas I brought were a hit as well as the lemon pistachio cake.
