Perfect, thank you!
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Even better, he cleaned up 
ish.
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Great, this is super helpful. I was thinking about trying to incorporate maple in some way. I considered grating down some maple “fudge” I have from Trader Joe’s, but I’ll see what Saffitz does.
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Do you recall what the recipe was? Maybe I can incorporate the caramel into either my chocolate or pumpkin dessert.
A not yet made idea from my “someday” file - https://www.thelunacafe.com/spiced-pumpkin-sour-cream-upside-down-coffee-cake/ A pumpkin sour cream coffee cake with a cranberry/caramel/nut topping. My copy has a big NOTE (from online poster comments?) correcting the temp for the caramel to 240 degrees, not the 340 listed in the online recipe.
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One more - this “no bake” pumpkin ice cream pie with caramel sauce drizzle
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I seem to remember it being Christina Tosi related but here are two that should be reliable
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All these wonderful pumpkin recipes but I just made a double recipe of chocolate chip pumpkin bread. One for the freezer during the holidays.
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Ty!
I really liked this! Maybe an obvious comment, but it’s nicely moist and hearty. Equally good toasted or not. I followed all the instructions carefully and subbed only 100 g of whole wheat flour in for some of the white. I think it could have risen more but not sure? I let it go over the second rise time and it was still on the short side (admittedly in a long loaf pan).
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Looks good! ,l
I wonder if for a dense bread with WW substitution, increasing the yeast a bit would help it rise more. Or whether it’s just the volume, given length of pan.
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Likely my last non-Christmas bake of the year, Mokonuts rye, chocolate, dried cranberry and poppy seeds cookies https://www.thevanillabeanblog.com/mokonuts-rye-cranberry-chocolate-chunk-cookies/ Recipe from Baking with Dorie. Still excellent, even though I burnt (!) the bottom of one batch.
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To divert myself from sad family stuff, I spent a while going through my EYB today and looking at pie crusts (for sweet and savory pies), rolls, biscuits, and sweet baked goods that include rye flour. It was a good diversion and I have 79 results. Your cookies look fantastic!
Also, searched for baked goods sweet and savory involving buckwheat flour. We have a new-ish French bakery a few blocks from our house in Somerville, MA, just across the Boston line. The baker is from Paris. Their chocolate chunk cookie has some buckwheat flour and our son loves it.
Thank you for a beautiful inspiration! I love cranberries and need to bake more with them.
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That buckwheat cookie sounds yummy.
If you have a bit of patience, a microplane grater can efficiently take the burnt/scorched layer off the bottom of those cookies.
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I also wondered if there’s any reason that recipe would not work kneaded in my mixer?
No reason
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I just made Woks of Life Milk Bread again; I’ve made it several times but this is the first time this has happened:
Before it went into the oven I was brushing on the egg wash and some big bubbles formed.
Wonder if I did something wrong …
So the loaves aren’t perfect looking but I’m fairly certain they’ll taste fine.
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First time candying pear chunks according to the method in “Nature’s Candy.”
There wasn’t precision around how large the pear chunks should be, so we will see how this goes. I’m planning to bake with these.
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I’ve made a few cookies with rye flour, and now I always like to have it on hand. Glad to provide a distraction, and hope that things improve.
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