Living in a Cereal World

So last weekend I was finally able to make my belated Mother's Day pie/gift:  Apple-Peach Pie . Why apple peach? Two reasons: (1) I already knew my mother loved apple and peach pies, and (2) I could've sworn I already had an apple-peach pie recipe in my collection. But if I do, I couldn't find it, so Google had to help me out here. I chose this particular recipe because I wanted to take a whack at making the pie crust. I figure I can attempt it once a year. And I'll be honest, it just didn't want to hold together. It rolled out very smoothly and easily; I had allotted plenty of time for that--my least favorite--part. But it wouldn't make the transition to pie plate, so I ended up with an unintentional crumble pie. Not that that affected the taste outcome. 😜 Apples and peaches play surprisingly well together--even if you try a different recipe, this is a great dessert for this time of year. 😋 ******** I know you're wondering where my next review is; w

Or, how to finish a bag of whole wheat pastry flour in a week. Ok, maybe I went overboard just a little. To be fair, some of it is now frozen to take to my brother in the near future. But here's where I started:  Apple Oatmeal Spice Cookies . I had some dried apples and I couldn't remember how long they'd been in the pantry so I thought I'd throw them in an oatmeal cookie. Somehow I failed to notice that even though "apple" is in the name of this recipe, there's no dried apples in the ingredient list. But I added them anyway. Along with applesauce I now had double-apple oatmeal spice cookies. And for a cookie made with applesauce they still have a nice, hearty texture. Sometimes applesauce cookies get gummy, which is very unappealing. Recipe two:  Healthy Carrot Cake Breakfast Cookies . Okay, these were just for me. Nobody else liked the banana bread variety I made a while back (probably because it didn't fit their preconceived notion of a "

Hi, it's a been while. Usually while I wait for the next wave of new cereals (Raisin Bran with bananas? Vanilla Latte Mini-Wheats? I'm in) I fill the rest of the entries with what I've been baking lately. Buuut I've been oven-less for almost two weeks now. Hopefully it'll finally be fixed tomorrow. It's been one of those situations where you don't realize what you had until it's been taken away. You know baking is a stress reliever for me. That and giving the finished product away. My brother just visited and I couldn't make anything for the occasion 😞. I also had to postpone my mother's Mother's Day pie/gift. I did take the opportunity to experiment, though. Perhaps you guessed that from the entry title. I know microwave mug baking has been around for a while but I never tried it because it's not really baking baking. And I knew you could make mug cakes. But what about Mug Coffee Cake? Was that a thing? Yes, yes it was. But how?

So how is this different from their Protein Granola? I'm still not sure. I guess extra protein is no longer a selling point. In case you were wondering, there's only a four-gram difference in these products. More important to me: how does it taste? My first thought: I'm eating sweet little nuggets of peanut butter. It has a very strong peanut butter flavor (and scent, apparently, according to others in the kitchen; my nose can't be trusted during this pollen season). And it's crunchy, like the texture of a candy bar filling. The rice flour probably helped with that. At first I thought I was eating crushed peanuts and had to double-check the ingredients. As a comparison, here's  my review of the peanut butter Protein Granola. Bonus mini-review: Donut Shop -- Pink Donut Ok, first, why ? Second, what is "pink" supposed to taste like? Perhaps you can tell by my asking these questions that I had no intention of purchasing this cereal. But if it