I use a mini chopper for this; easier to clean.
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The kiddo and I baked raspberry whole wheat muffins, also from the ATK kid’s baking cookbook. They turned out well, but the recipe yielded more like 24 muffins than the dozen stated. My muffin cups are slightly smaller than standard but not THAT much smaller! I actually baked the second half just in my Bundt pan. They are hard to portion out without breaking the berries. We substituted half a cup of blueberries since we ran out of raspberries.
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Later in life, your son is so gonna thank you for all of this experience in the kitchen.
I’d be completely lost if it wasn’t for my mother (patiently) teaching me how to cook and bake (in my youth).
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Thanks for saying that!
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@small_h had shared a sourdough discard recipe that I tried tonight with dinner. It turned out great! Really easy. Could be that I should have degassed the dough more but I wanted it to be super fluffy. Everyone liked it. I substituted a little whole wheat flour for a tiny bit of the white. Just made a half recipe in my cast iron.
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Awesome!
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I’ll definitely make it again. Uses a whole cup of discard!
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Please tell more about the PB choco pie – recipe? and the little cat is it belong to U?
Get ridda that stuff!
Oh beauties! + such a cool photo, dramatic and cozy at the same time. Thanks for the recipe but don’t rush of course.
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Happened to see these this morning–
Easiest Sourdough Discard Crackers Recipe | King Arthur Baking
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Here’s the pie recipe:
Instead of the oreo cookie crust recipe, use this one for the pretzel crust:
Not much of a recipe IYAM. It ends up pretty loose, but I didn’t mind that at all.
Thank you, ma’am! “homemade peanut butter whipped cream” – wow
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It’s really fab, but I love the peanut butter & chocolate combo in general.
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On a related note, with a section on bagels, bialys, and breads, and another on pastries and desserts:
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Chocolate chip cookies – apparently I made the dough and forgot it in the fridge.
Quite good after aging a week or two 
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Thanks for thinking of me, the book looks very interesting delving into deli. At one time, I made pastrami on our Big Green Egg. I currently have by George Greenstein, “Secrets of a Jewish Baker” and his follow up book , “ Pastry Secrets of a Jewish Baker”.
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