I finally figured out how to form the dough in a baguette size without it having cracks on the top and bottom. Practice makes perfect.
Then comes the pumpkin muffins I made. At the bakery I worked at we would have pumpkin muffins and I would eat one every day. I missed them and so I decided to make them. I made them fat free with apple sauce instead of oil/butter. Made them have a new texture I enjoy. They came out a lot sweeter then I wanted but I think my applesauce had sugar in it. I add oatmeal for texture and taste. I also added semi-sweet chocolate chips to half the batch. I love the color of them and they tasted basically the same as the bakery.
