The kids are home from school for the next few weeks to celebrate the Holiday season. So, I am frantically trying to find ways to keep them fed…ha ha ha! I have been wanting to try some Sourdough fruit and nut gourmet crackers for awhile and now seems like the perfect time. The recipe calls for 1/2 cup wheat flour and 1/2 cup AP flour. I will use 1 cup (120g) of fresh milled flour instead. My USA pan loaf pan will be great to bake these in.
For desserts this week, we will make chocolate chunk pistachio blondies. These are sure to please. They will require 120g of fresh milled flour. I can’t wait to make these.
In addition to these goodies, I am in charge of tortillas for Christmas dinner at the fire station with Hubby and his crew. I will also be remaking the lemon pistachio cake that was a huge hit last time I made it. Please say a prayer for our first responders this Christmas. They sacrifice time with family in order to help others on their worst days.
Cookie of the week:
This week, brown butter snickerdoodles will be our cookie of the week. I love a good snickerdoodle. Soft, sweet, and delicious. This recipe will use 125g of brown butter and 180g of fresh milled flour.
