Cast Iron Skillet Cornbread

I have exactly one cookbook that I absolutely, positively could not live without. It’s Mollie Katzen’s Moosewood Cookbook. I love it because it’s plant-based and it uses herbs and spices in a way that make my vegetables sing. I’m sure there are other cookbooks that could make similar claims, but Moosewood landed in my hands when IContinue reading “Cast Iron Skillet Cornbread”

Cornmeal Blueberry Scones

  Scones are not as popular as muffins in my kitchen, but they’re a close second. Straight from the oven, these biscuit-like drop scones make a tasty, hearty breakfast — with just a touch of sweet. recipe adapted from Better Homes and Garden Makes 12 scones Ingredients 1 1/3 cups unbleached all-purpose flour 2/3 cupContinue reading “Cornmeal Blueberry Scones”

Best Blueberry Muffins

  I make a batch of quick bread or muffins pretty much every week. They are gobbled for breakfast, slipped into lunch boxes and devoured for snacks. As a gardener and a nutrition-conscious mom, most of my muffins feature fruit or veggies, many that we’ve grown or picked ourselves. But the best part about thisContinue reading “Best Blueberry Muffins”

Blueberry Zucchini Muffins

  When your garden gives you more zucchini than you can eat for dinner, it’s time to start eating them for breakfast. My family fell in love with these hearty, just-sweet-enough muffins. Recipe inspired by Ambitious Kitchen Makes 12 muffins (I often double the recipe to be sure to have leftovers) Ingredients 1 1/2 cups white wholeContinue reading “Blueberry Zucchini Muffins”