I ended the day with quite a haul for the freezer:
Blueberry Muffins, using a yogurt adaptation of this Joy of Cooking recipe
Hanalei Plantation Banana Bread, baked in a 13×9 pan instead of loaf pans because I love, love, love the crusty top and more surface area = more top
Chocolate Snack Cake, which I made once years ago and liked, but am not so crazy about this time
Cereal Bars, using Passion Fruit Jelly
Sandwich Bread (2 loaves), but the dough didn’t rise as high as it should have so I’m dissatisfied
Brownies, already given away
Chocolate Chip Oatmeal Cookie Dough, chilling in the fridge overnight to be frozen in balls tomorrow; I can bake these six to eight at a time in the toaster oven so I try to keep some on hand in the freezer at all times, since I don’t have to worry about the oven heating up the whole house to bake these
I ran out of blueberries, so I didn’t get a chance to make Blueberry Lemon Coffee Cake – I’m putting it on my list for my next baking day, since I’m sure the kids will love it. Also on my list for next time are cinnamon rolls and pop tarts. Brandy suggested a sweet cornbread, known to her son as “corncake,” and I think my kids will go along with that too 
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