I think the hiking route you mentioned sounds good but I would suggest starting earlier than planned because the afternoon heat can be intense on that trail. We did something similar last month and starting at 7am made a big difference. The trailhead parking fills up quickly so arriving before 8am is ideal. I would recommend bringing at least 3 liters of water per person since there are no reliable water sources along the way. The elevation gain is steady for the first two miles and then it levels out nicely. There are some rocky sections near the summit that require careful footing especially on the way down. We saw a lot of wildflowers in late spring so the scenery should be nice. If you want I can share the GPS coordinates for the campsite we used which had a good water source nearby. The weather forecast looks favorable with temperatures in the mid 70s and only a slight chance of afternoon showers. I think this route offers a good balance of challenge and enjoyment for a day trip.

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I tried that recipe you sent last weekend and it turned out really well with a few adjustments. I reduced the sugar by about a third since the original seemed too sweet and added a bit more vanilla extract to balance it out. The key was letting the dough rest in the refrigerator for at least an hour before baking which made the texture much better. I also used a combination of bread flour and all-purpose flour which gave it a nice chewiness. The baking time was spot on at 350 degrees for about 18 minutes but every oven runs differently so checking at 15 minutes is a good idea. I think next time I might try adding some cinnamon and nutmeg to the dry ingredients for a warmer flavor profile. Let me know if you try it with any other modifications because I would be curious to hear how it goes. The recipe was easy to follow and the ingredients were all common pantry items which made it convenient to prepare.