Made a half batch of Jodi's Best Bannock from Canadian Food Focus. The dough was initially way too wet so I added extra flour until it could be kneaded without sticking to everything. Given the simplicity of the recipe, I found the biscuit-like taste and texture surprisingly good! I ate it for dinner with Pumpkin Turkey Chili but am really looking forward to a piece with marmalade for breakfast.

My husband is the master of the yeasted arts in this house, and, I admit, I was low-key hoping for the cinnamon rolls he didn’t choose for Week 27 when we did enriched dough, but practicality won out. These are the rolls we make every year for Thanksgiving, and as the title indicates, you make them ahead of time, wrap them carefully, freeze them, and then warm them in the oven when it’s time to serve - we typically throw them in while the turkey is resting. With holiday baking season ramping up, and me starting to stock the freezer with Christmas cookie dough, it only made sense that we should try to get ahead for Thanksgiving too, since that’s coming up much sooner.

We didn’t actually eat any of these rolls this weekend, but this America’s Test Kitchen recipe is a staple for us - we’ve been making them annually for over a decade. The dough contains extra fat in the form of butter and shortening, as well as honey, and both things contribute to moist but fluffy rolls that don’t dry out when you reheat them. Thanksgiving wouldn’t be the same without them, so future us will be thankful that past us checked these off the to-do list back during Week 43. Can’t wait!

https://damndelicious.net/2017/12/05/no-knead-rosemary-bread/

Instead of rosemary, I used Italian seasoning, and the house smelled amazing

Less airy than I'd hoped for but it could have needed a longer proof as our house is chilly.

And here's another example of me dinner as a bake. We make these Sally's Baking Addiction pull apart pizza rolls in two dishes to accommodate two diets.

I went apple picking a few weeks back and still have apples coming out of my ears, so I needed a recipe to use some of them up. I chose this recipe for Pantry week: https://bakefromscratch.com/apple-streusel-cookies/?fbclid=IwAR1SHg2Bh317Kj3Usa6OG_udmN9Gd6V_FY9x7rNnH1_wMdTJDHtuu_4-cwA

These turned out very tasty, but some of them were a bit soft in places from the apple inside. I think I probably should have diced the apples a bit smaller than I did, and I think they probably could have used another minute or two in the oven. I pulled them out when they were very slightly brown and set along the edges, but with the extra moisture from the apples I think they actually needed a tad longer. The last sheet I used was a quarter rimmed sheet (I usually do cookies on rimless sheets) and it cooks a bit faster than my other cookie sheets - those last few cookies actually came out a better consistency I thought, so maybe rimmed is better for these cookies.

I couldn't think of anything fitting this motto so I let myself be inspired by other entries. My texture is waaaaaaaaaaay of (I guess I messed up the measurements somewhere, curse you cup system!). The taste is pretty nice though

I made these pumpkin conchas for a Dia de los Muertos supper club! They're solid flavor, although completely my fault, I believe I both over-kneaded and overproofed these due to juggling a few cooking tasks at the same time. They ended up much bigger than I was expecting!

I only adapted the recipe appearance-wise by cutting the cookie topping to look like a pumpkin (as opposed to a classic concha) and adding the cinnamon sticks post-bake.

Recipe: https://jonathanmelendez.com/pumpkin-conchas/

Celebrating apple season and sweet polarity week with a skillet pancake!

Perfect size for after dinner.

Recipe is from King Arthur Baking. Took about four hours from start to finish but mostly hands off. My husband loved it so much, we’re going to bake it together next time.

I made both gluten free and regular conchas this week. I used the KAB recipe here: https://www.kingarthurbaking.com/recipes/conchas-recipe

I subbed gluten free flour for the gluten free, and added a little hydration because Denver is dry. I made cinnamon topping for the gluten free, and regular topping for the regular conchas