My downstairs neighbour has done me some favours recently ( taking in a package when I was out of town, lending me the key to the elevator so I could take stuff down to my locker), and has a toddler and a new born, so I made her some blueberry muffins. I tried the Sally’s Baking Addiction recipe https://sallysbakingaddiction.com/blueberry-muffins/ which is really more like a cake! I didn’t add the struesel topping because I wasn’t sure about nut allergies…( and I didn’t have any nuts). Apparently her toddler loved them. The tops really did puff up like bakery muffins, but I didn’t quite have enough batter to fill all the way to the top for 12 muffins, let alone 14. I would make again.
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Chocolate Olive Oil Cake from Milk Strret Bakes. This cake is made with only 43 grams of flour. It is suggested to use light olive oil (light indicates the oil is refined , not lower in fat). This gives this cake a less prominent taste of oil and it did. A very moist chocolate cake. Took no time to but together and baked in 40 minutes. My son printed a snowflake stencil on his 3D printer. We had it with vanilla ice cream.
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No leftovers came home :(.
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Good news…bad news! Must have been a hit!
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Oooooo is this recipe online?
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I was thinking the same thing! Clearly I need to try that recipe…
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So cool! This is beautiful 
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Thank you. Will use it on other cakes to get around icing. Not particularly fond of frosting.
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Baked brownies to take to a dinner party.
My friend’s mom, who’s visiting, is vegetarian, so I made half the batch eggless.
I don’t know how, but it seems that the eggless batch might have turned out BETTER 
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What did you sub for the eggs?
Bacon Apple Pizza, using a yeast crust dough prepared in my bread machine. (Bread Machine Magic cookbook similar recipe) which uses 1 tsp salt and calls for olive oil. I used half of the 1.5 pound dough for today’s pizza and have the other dough ball refrigerated in a zip bag for use Tuesday (hope it holds up OK).
I stretched/rolled the dough on a lightly-flour-dusted jelly roll pan and did not transfer it to a baking stone or a preheated pan. My pizza topping was sprinkled with dried oregano, not thyme. Pizza baked in the 450 (not 550) degree preheated oven for 14 minutes.
The pound of yeast I bought online in April 2020 and have kept in the freezer, periodically refilling a smaller glass container also kept frozen, looks like it will have plenty through 2025. Still nicely active.
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Yogurt and milk
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Well re-reading the Bread Machine Magic recipe for pizza dough, it also has 1 T. sugar. So not really similar to the recipe I linked, sorry.
For 1. 5 pounds of dough – enough for 2 thin-crust 12 inch pizzas with small rim edges pinched up, or 1 deep dish pizza pan with dough patted half-way up sides of pan.
1 C. warm water
2 T. olive oil
3 C. flour ( may sub 1.5 C of this with whole wheat flour)
1 tsp. salt
1 T. sugar (if using whole wheat flour, use 1 T honey)
2 tsp. active dry yeast
Use dough setting. When dough cycle is done, tip dough out onto a floured surface and let it rest 10 minutes. (Recipe does not say “covered”, but I would next time). Pat /shape dough as pizza base. Add sauce/ toppings, except cheese. Bake in a preheated 450 degree oven, 15 - 20 minutes, add cheese and bake a few minutes more until cheese melts.
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I just reread the holiday baking thread from last year. I totally forgot I got Covid right as I was gearing up for my annual cookie-palooza!
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Can I ask what size loaf pans you use for that Washington Post recipe? It’s almost identical to the one I bake (mine has more egg), but I can see in my notes I’ve beffudled the pan size for loaves. I usually bake it as many mini loaves, but looking to do full size today.
Happy you’ve so fully recovered that it’s just a faded memory.
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Last time I baked it into 12 muffins and two mini loaves – it’s different every time. Sorry that’s not particularly helpful!
Lol. That’s what I’m gathering from my notes, that it’s been all over the board, and rarely does it fit evenly into a single pan (or set of single pans).
I ended up baking a half recipe - with an additional 1.5 c. of inclusions - in a 13" Pullman pan. I think it worked well. Will post a crumb shot once we cut into it.
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