This weekend I baked two things from the November / December 2021 Issue of Bake From Scratch Magazine. I have baked at least one thing from each issue the last few months.
Yesterday I baked the Red Velvet-CheeseCake Swirl Brownies. The cake part is a red velvet brownie. You reserve a cup of the batter to swirl into the cream cheese topping. It had the right combination of the cream cheese topping and sweetness of the cake.
Today I baked the Almond-Pecan Biscotti Cookies. These cookies were made with ground up pecans, instead of butter the recipe called for Coconut Oil, which I found in the local Shoprite Supermarket. After the cookie was baked the recipe called for a Vanilla-Almond Glaze, which was made out of powdered sugar, water and Vanilla Extract and Almond Extract. The glaze was topped with ground up Pecans.
I delivered the cookies (packages of 4) to the four grocery ladies and the neighbors. It is so much fun to give the cookies to them. I got two texts back from two of the ladies saying the cookies were the best. They are very tasty for sure.
The Red Velvet-CreamCheese Swirl Brownies 
A slice of the brownie 
The Almond-Pecan Biscotti Cookies
I also bring the cookies to the support group on Monday evenings.
It is nice to know the neighbors and help people in the community.
On Monday, Wednesday and Friday Mornings I go to Ashley Farm here in town and take excess milk and baked goods to the Roxbury Food Pantry. It is a little bit but it is good to help in a small way.
The weather has cooled and I have not run this week I hope to do so this week once or twice. Once I am out there I am fine so I will bundle up and enjoy the fresh air.
I hope you enjoy my blog and maybe tempt you to try something different, you will feel a great sense of accomplishment.
Be well and safe!!
I’m salivating over your baking adventures. Not fair that I live in FL and you are in Jersey! I’m happy that you can do what you do and like I say, there’s a special place in heaven awaiting you. I’m sure you will be running again soon.