Blueberry Streusel Muffins

From the kitchen of One Perfect Bite...There are days I'm sure I've fallen into the rabbit hole. Maybe it's just the nomenclature that gets to me, but this morning I was struck by the ridiculousness of having a meeting to plan a meeting. Judging by the progress we made, I think the gals were just lonely and needed a coffee klatsch to mark the end of summer and head them into fall. We had lots of laughs but I'm not sure we left with an agenda for the meeting that brought us together. I made a batch of the muffins for the occasion and thought I'd share the recipe with you tonight. It comes Taste of Home magazine and while these muffins will not rock your soul, they are a great excuse for using up the last of your summer berries. They are easily made and have a thick streusel topping that most folks seem to love. The first time I made these, I thought they were a bit too bland, so I added extra vanilla and cinnamon to the next batch. Be forewarned that the batter for these muffins is very thick and the muffins can be dense and dry if they are over baked. While ovens vary, I can tell you that mine were ready in 25 minutes. There is nothing here not to like and if you are looking for a new recipe for blueberry muffins, I hope you'll give this one a try. Here is how the muffins are made.

Blueberry Streusel Muffins...from the kitchen of One Perfect Bite inspired by Taste of Home Magazine

Ingredients:
Muffins
1/4 cup butter, softened
1/3 cup sugar
1 egg
1-1/2 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries
Streusel
1/2 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter

Directions:
1) Preheat oven to 375 degrees F. Grease or paper line the 12 cups of a standard muffin pan. Set aside.
2) Cream butter and sugar in a large bowl. Beat in egg and vanilla and mix well. Whisk flour, baking powder and salt together in another bowl. Add dry ingredients alternately with milk to creamed mixture. Fold in blueberries.
3) Fill prepared muffin cups two-thirds full.
4) To make streusel: Combine sugar, flour and cinnamon in a small bowl. Cut in butter until mixture is crumbly. Sprinkle over muffins. Bake for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

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Italian Herb Muffins

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From the kitchen of One Perfect Bite...Not too long ago, only those who lived in ethnic areas of select cities, were able to buy decent bread. The rest of us had to make do, or learn to make our own. The proliferation of good bakeries has spread to the hinterland and these days only those who choose to, need still make their own bread. There are exceptions to be sure. Vacationers often find themselves in rural or remote areas where spongy white loaves are the only thing available. If they plan to cook and the menu demands bread, adjustments must be made. Now, while I love to cook, I don't make "real" bread while on holiday. I've been known to whip up a quick bread or muffins, but I'm not inclined to spend hours banging out crusty loaves, when the eerie and mournful wail of the loon lures me to the water's edge. I do, however, bring a handful of easy recipes that quickly produce toothsome substitutes for the bread we have at home. The muffins I'm featuring tonight are a study in simplicity. They come together quickly and the only equipment needed to make them is a bowl and wooden spoon. The muffins are savory and nicely flavored with herbs and a bit of cheese, and I think you'll find them to be a perfect accompaniment to serve with soup or the lighter stews of summer. The recipe, which comes from Taste of Home magazine, is foolproof. Here is how the muffins are made.

Italian Herb Muffins...from the kitchen of One Perfect Bite courtesy of Taste of Home

Ingredients:
2 cups all-purpose flour
2 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 tablespoon Italian seasoning
3 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup milk
1/2 cup canola oil
Garlic Butter
1/4 cup butter, softened
1/2 teaspoon garlic powder

Directions:
1) Preheat oven to 400 degrees F. Generously grease or paper-line 12 standard muffin cups.
2) Combine flour, cheese, sugar, Italian seasoning,baking powder and salt in a large bowl. In another bowl, combine egg, milk and oil. Stir wet ingredients into dry mixture just until moistened.
3) Fill muffin cups three-fourths full. Bake for 15-20 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 5 minutes, then turn out on a wire rack.
3) In a small bowl, combine butter and garlic powder. Serve flavored butter with warm muffins. Yield: 10 to 12 muffins.

One Year Ago Today: Peanut Butter Blondies

Two Years Ago Today: Country Ribs with Rhubarb Barbecue Sauce

Three Years Ago Today: Sugar Snap Peas with Mint Oil

Four Years Ago Today: Coleslaw with Creamy Buttermilk Dressing

Glazed Lemon Yogurt Muffins

                              The winner of the $50 Novica gift certificate is Thomas Murphy.

From the kitchen of One Perfect Bite...This is a perfect recipe for the ill-equipped kitchens generally found in summer cottages or cabins. All that's required to get tonight's feature on the table is a couple of bowls, a wooden spoon and a knife. Despite the ease with which these muffins come together, you'll find they are quite tasty and can serve extended duty as a tea cakes or base for strawberry shortcake. They are light and tart and altogether lovely, save for the fact that the glaze makes them a bit tacky to the touch. I do hope you'll overlook that and give them a try. They are a great way to start or end the day and they are easy enough for young cooks to tackle. They are not great keepers, but I don't think you'll have to worry about that. The recipe is straightforward and there are no potential hazards you should be aware of. This recipe first appeared in Taste of Home magazine and I've made no substantive changes to the original version. While these muffins are not overly sweet, they are tart enough to set lemon lovers swooning. Here is how they are made.

Glazed Lemon Yogurt Muffins...from the kitchen of One Perfect Bite courtesy of Taste of Home

Ingredients:
1-3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon grated lemon zest
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup (8 ounces) lemon or plain yogurt
6 tablespoons butter, melted
1 tablespoon lemon juice
Glaze
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon grated lemon peel

Directions:
1) Preheat oven to 400 degrees F. Grease or, if you prefer, line 12 standard muffin cups with cupcake liners.
1) Combine flour, sugar, lemon zest, baking powder, baking soda and salt in a large bowl.
2) Combine egg, yogurt, butter and lemon juice in another bowl and whisk to combine.
3) Stir wet ingredients into dry ingredients, just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
4) Bake for 20-24 minutes or until a toothpick inserted near center comes out clean. Cool for 5 minutes. Leave muffins in pan.
5) Meanwhile, combine glaze ingredients in a saucepan. Cook and stir over low heat until sugar dissolves. Using a toothpick, poke 6 to 8 holes in each muffin. Spoon or brush syrup over warm muffins. Yield: 12 muffins.

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Berry-Smashed Muffins

From the kitchen of One Perfect Bite...I'll be swapping coasts mid-May. Our youngest daughter, who despite her accomplishments and chronological age, will forever be known to her dad and me as "Baby Girl", is scheduled for surgery, so, I'll be heading East to provide an extra pair of hands till she's back on her feet. There is a silver lining to all of this. Her boys are squeezably sweet, and these old bones, like those of Faust, fully understand the need to say to the passing moment, "Stay, thou art so fair." Some of those moment will be spent in the kitchen and I've been searching for recipes that are workable for the little guys. I've stumbled on a children's cookbook, compiled by General Mills/Gold Medal Flour, that's called, The Rainbow Bakery: A Full Color Adventure Children's Cookbook Today's feature recipe comes from the book and I think you'll find that it makes a mean muffin, even for those over six. The recipe is simple and it makes a barely sweet breakfast or tea treat. If you like your muffins a bit more on the sweet side, I suggest sprinkling the top of the batter with a smidgen of granulated or cinnamon sugar before the muffins are baked. In young hands, these muffins will be messy to prepare, so have aprons and paper towels at the ready. The smashing of the berries can result in a scene worthy of an axe murder, so some supervision will be necessary. This, by the way, is a wonderful recipe for camp or cottage kitchens. I do hope you'll give this recipe a try. Here's how the muffins are made.

Berry-Smashed Muffins...from the kitchen of One Perfect Bite courtesy of The Rainbow Bakery by General Mills/Gold Medal

Ingredients
1-2/3 cups fresh strawberries
2/3 cup sugar
1/3 cup vegetable oil
2 eggs
1-1/2 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Directions
1) Heat oven to 425 F. Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
2) Slightly smash strawberries in large bowl, using fork. Stir in sugar, oil and eggs until mixed. Stir in other ingredients just until moistened.
3) Spoon batter into muffin cups. Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean. Cool 5 minutes. Loosen sides of muffins from pan if needed, and take them out of the pan. Yield: 12 muffins.








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Sugar-Crusted Blueberry Muffins

From the kitchen of One Perfect Bite...These muffins are a wonderful addition to the array of cakes and sweet breads that are served for breakfast. Despite the sugary crust, they are less sweet than most breakfast pastries and I think they will appeal to those of you who watch your sugar intake or enjoy less treacly sweets. They are not much work to assemble and they can be made with a couple of bowls and a wooden spoon. The recipe is a treasure to have on hand when you have to work in a kitchen that has more charm than functionality. As a matter of fact, I carry a copy of it when we are vacationing and I know that we'll be eating in. Eating in is family code for "Mom's cooking." The muffins are at their best when made with fresh blueberries, but I use the frozen variety a good deal of the time. If you use frozen berries do not thaw them. Thawed berries are too soft to survive the folding process and you'll end up with muffins that look like pallid eggplants. These muffins have lovely dome-like tops that crack and crater the sugar crust as they rise. They are attractive in a rough-hewn way and a sprinkling of confectioners' sugar will add greatly to their eye appeal. These muffins are fast, easy and delicious. Here is how they are made.



Sugar-Crusted Blueberry Muffins...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
Crumb Topping
2/3 cup all-purpose flour
1/3 cup light-brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup 1/2 stick cold butter, cut up
Muffins
2 cups all-purpose flour
2/3 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2/3 cup vegetable oil
1 cup cup fresh blueberries
Confectioners sugar (optional)

Directions:
1) Heat oven to 350 degrees F. Coat  wells of a jumbo muffin pan with nonstick cooking spray.
2) To make crumb topping: In a medium-size bowl, whisk together flour, light-brown sugar, cinnamon, nutmeg and salt. Work in butter with your fingertips until crumbs are formed. Set aside. .
3) To prepare muffins: In a small bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together 1/4 cup water, the eggs and oil. Stir flour mixture into oil mixture just until moistened. Gently fold in berries.
4) To bake muffins: Divide batter among prepared wells, about 1/2 cup in each. Top batter with reserved crumb topping, dividing equally (about 1/4 cup on each). Bake at 350 degrees F for 33 to 35 minutes. Cool in pans for 10 minutes, then transfer directly to wire rack and continue to cool. Before serving, dust with confectioners sugar, if desired. Yield: 6 muffins.







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Herbed Cheese and Corn Muffins with Sweet and Hot Cream Cheese Spread

From the kitchen of One Perfect Bite...I made a pork posolé for dinner tonight. I've featured it before and the recipe I use to make it can be found here. While it bubbled away in the crock-pot, I decided to give these special corn muffins a try. I found the recipe in Food and Wine magazine and I thought the muffins would be a perfect accompaniment to some of the spicy winter soups and stews the Silver Fox loves. While I tend to be a purist, I must admit these are delicious and the guy I made them for thought they were a "triumph". He really said that. I do so rue the day he first read Dickens. Judgments here are never simply described and what comes from my kitchen gets labeled in grandiose Victorian terms, even when a simple "good" might be more fitting. They are, after all, just corn muffins and no one expects them to rock the world. That said, they are a bit different and if you are looking for a new recipe, you might want to give this version a try. There is nothing here not to like, so I do hope you will enjoy them. Here's how they are made.

Herbed Cheese and Corn Muffins with Sweet and Hot Cream Cheese Spread...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
1-1/2 cups all-purpose flour
3/4 cup stone-ground cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt
4 ounces extra-sharp cheddar cheese, shredded (1-1/4 cups), divided use
1/4 cup chopped chives
1 cup milk
1 large egg, lightly beaten
1/4 cup canola oil, plus more for brushing
2 jalapeños
8 ounces cream cheese, softened
1/4 cup hot pepper jelly

Directions:
1) Preheat oven to 400 degrees F. and spray a 12-cup muffin tin with baking spray.
2) In a medium bowl, whisk flour and cornmeal with baking powder, sugar and salt. Lightly stir in 1 cup of the cheddar cheese and chives.
3) In a small bowl, whisk milk with the egg and the 1/4 cup of canola oil. Fold liquid ingredients into dry ingredients just until evenly moistened. Spoon batter into muffin cups. Sprinkle the tops with the remaining 1/4 cup of cheddar cheese.
4) Bake for 22 to 25 minutes, until muffins are springy and golden. Let muffins cool for 5 minutes, then turn them out onto a rack to cool.
5) Meanwhile, brush jalapeños lightly with oil and roast directly over a gas flame or under the broiler, turning, until lightly charred, about 5 minutes. Transfer chiles to a bowl, cover with plastic wrap and refrigerate to cool slightly, about 5 minutes.
Peel, seed and finely chop jalapeños. Mix them with cream cheese and pepper jelly. Serve muffins with pepper jelly cream cheese. Yield: 12 muffins.

One Year Ago Today: Shrimp Noodles

Two Years Ago Today: Old-Fashioned Ginger Bread with Cream Cheese Pockets

Three Years Ago Today: Tuscan Bean Soup

Pumpkin Muffins

From the kitchen of One Perfect Bite...While I'm not usually a contrarian, I decided to make muffins for a Christmas bake sale this week. I was working on the theory that there would be cookies galore and it might be nice to have something less seasonal to sell. I also wanted to test a recipe developed by a chef I truly admire and the sale was a perfect opportunity to do that. I've had Thomas Keller's new book Bouchon Bakery on reserve at the library for a while now and my name finally reached the top of the list. I spent a wonderful evening paging through the book and knew I'd be making these muffins the first chance I got. The bake sale gave me that opportunity. I love recipes like the one I'm featuring tonight. When a recipe calls for 1 cup + 1 tablespoon + 1 teaspoon of flour, you know you're in the company of genius or dealing with a chef with a borderline obsessive-compulsive disorder. Rest assured, Mr. Keller is a genius. He really wants us to measure ingredients by weight rather than volume, but he's a realist and understands that not everyone has scales, so he uses precise volume measures for equivalency.  While pumpkin is an ingredient that we most associate with Thanksgiving, it is available year-round and there is no reason we can't bake with it more often. The Bouchon version of these muffins is baked in Texas-size muffin cups and the frosting is actually piped into, rather than spread over the muffins. That wouldn't work for the bake sale, so I made a couple of small changes to the recipe. I used standard rather than Texas-size muffin cups and that cut baking time in half. I also decided to frost the muffins rather than fill them and that gave me flavor without fuss. I really enjoyed these and I will make them again. They are nicely spiced and the cream cheese icing has a near perfect ratio of cheese to sugar. I hope you will give them a try. Here's the recipe.

Pumpkin Muffins...from the kitchen of One Perfect Bite inspired by Thomas Keller

Ingredients:
Batter
1-1/4 cups + 3 tablespoons all-purpose flour
1/2 teaspoon baking soda
3/4 + 1/8 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1 cup + 2 tablespoons granulated sugar
1/4 cup + 3 tablespoons canola oil
3/4 cup + 2 tablespoons pure canned pumpkin puree or fresh pumpkin puree
2 large eggs
1/2 cup + 1/2 tablespoon golden raisins
Cream Cheese Frosting
8 ounces cream cheese, at room temperature
2/3 cup confectioners’ sugar
1/4 vanilla bean, split lengthwise

Directions:
1)Place flour in a medium bowl. Sift in baking soda, cinnamon, cloves, nutmeg and allspice. Add salt and whisk to combine.
2) Combine sugar and oil in bowl of a stand mixer fitted with whisk attachment and mix on low speed for about 1 minute. Add pumpkin, increase speed to medium-low, and mix for about 1 minute, until smooth. Reduce speed to low and add eggs in two additions, mixing for about 15 seconds after each, or until just combined.
3) Add dry ingredients in two additions, mixing on low speed for about 15 seconds after each, or until just combined. Remove bowl from mixer stand and scrape bottom of bowl to incorporate any dry ingredients that may have settled there. Fold in raisins, if using. Transfer batter to a covered container and refrigerate overnight, or for up to 36 hours.
4) When ready to proceed, preheat oven to 425 degrees F. Line a 12-cup standard muffin pan with paper liners and spray the papers with non-stick cooking spray. It is important to spray paper liners.
5) Spoon batter into lined muffin cups, filling each 2/3 full.
6) Put pan in oven, lower oven temperature to 325 degrees F., and bake for 25 to 28 minutes, or until muffins are golden brown and a skewer inserted in center comes out clean. Set pan on a cooling rack and cool completely.
7) Meanwhile, place cream cheese in bowl of a stand mixer fitted with paddle attachment and mix on low speed until smooth, about 2 minutes. Scrape down sides and bottom of bowl, add sugar, and pulse on lowest speed to combine. Scrape seeds from vanilla bean, add them to mixture, and mix for 2 to 3 minutes, until completely smooth. Frosting can be used at this point or refrigerated for up to 3 days. If it has been refrigerated, let it sit at room temperature until just cool to the touch, then transfer to a mixer fitted with paddle attachment and beat until smooth.
8) When muffins are at room temperature, frost each of them with cream cheese icing and refrigerate briefly to set. Serve at room temperature. Yield: 12 muffins.

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Pumpkin Streusel Muffins + Pumpkin Pie Spice Mix

From the kitchen of One Perfect Bite...This is a wonderfully portable fall treat that you're sure to enjoy. The muffins are less sweet than most, but they're so nicely spiced that you'll never miss the extra sugar. They are perfect for breakfast or brunch and they make a really nice afternoon snack. You've probably noticed that I've been using pumpkin pie spice a lot this fall. I first started to use it when I was actively participating in recipe contests. It cut down on the number of ingredients that had to be listed in the recipe and the judges of the contests usually appreciated brevity. These days I use it because I appreciate brevity. While there is absolutely nothing wrong with the commercial version of pumpkin pie spice, I make a big batch of my own at the start of the fall baking season. It saves some pennies, but, more importantly, it allows me to control the amount and type of spice I use without having to round up specific jars of spices every time I bake. My spice mix recipe appears in the Cook's Notes at the end of this post. These muffins keep well, and because they are not frosted, they also travel well. If you enjoy breads and pastries that are not too sweet, I hope you'll give this recipe a try. You won't be disappointed. Here's how the muffins are made.

Pumpkin Streusel Muffins...from the kitchen of One Perfect Bite custbelow today's featured ourtesy of Food.com

Ingredients:
Streusel
1/3 cup flour
3 tablespoons brown sugar
1/2 teaspoon pumpkin pie spice or cinnamon
2 tablespoons cold butter
Muffins
1/4 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup canned pumpkin
1/2 cup buttermilk
2 eggs
2 tablespoons light molasses
1 teaspoon orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Directions:
1) Preheat oven to 375 degrees F. Grease or line two standard muffin tins with paper liners.
2) To make streusel topping: Mix flour, brown sugar and pumpkin pie spice together in a small bowl. Cut in butter with a pastry blender until it resembles coarse meal.
3) To make muffins: cream butter and both sugar together in a large bowl. Add pumpkin, buttermilk, eggs, molasses and orange zest and stir to mix well. Place flour, baking powder, baking soda, pumpkin pie spice and salt to a separate bowl and whisk to combine. Gradually add dry ingredients to creamed mixture and stir just until combined. Fill prepared muffin cups two-thirds full with batter. Sprinkle streusel evenly over batter in each cup. Bake for 20 to 25 minutes, or until a toothpick inserted into center of cupcakes comes out clean. Cool in pan for 5 minutes, then remove to a wire rack to cool completely. Yield: 12 to 16 cupcakes.

Cook's Notes: Pumpkin Pie Spice Mix - Mix together 4 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground mace (optional), 1/2 teaspoon ground ginger, and 1/2 teaspoon allspice, or cloves, or cardamom. Store in an airtight container.

One Year Ago Today: Pumpkin Cake with Caramel Sauce

Two Years Ago Today: Pickled Pepper Relish

Three Years Ago Today: Colcannon - An Irish Halloween Tradition

Strawberry and Cream Cheese Muffins

From the kitchen of One Perfect Bite...When it comes to fruit, despite all my plans and good intentions, I usually end up with more of it than I had planned to use. I'm not talking enormous overages, but I'm frequently done in by that odd unused cup that represents the type of waste I try to avoid. An extra cup of strawberries sent me on a search to find a recipe that would save them from the compost heap. My search led me to Jane's Sweets and Baking Journal where I found the precursor to the recipe I'm featuring today. I've made a few changes to the original recipe, but they are minor and were made only to give the muffins a deeper color. These are very simple to make and I know you will enjoy them, but I do have one caution to share with you. If appearance is important to you, don't overfill the muffin cups. I know it's a bother to prepare a second pan when you'll only be using 2 or 3 of its cups, but if you put too much batter into the cups of one pan, I guarantee they will overflow and you'll end up with flat-topped muffins. Please don't ask how I know that. It's part of the we grow too soon old and too late smart syndrome that sometimes afflicts me. If you are looking for a new breakfast muffin and have extra berries on hand, I hope you'll give this recipe a try. Here's how the muffins are made.

Strawberry and Cream Cheese Muffins...from the kitchen of One Perfect Bite inspired by Jane's Sweets and Baking Journal

Ingredients:

Muffins

1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cup golden brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter
2 teaspoon vanilla extract
2 large eggs, room temperature and lightly beaten
1 cup fresh strawberries, chopped into very small pieces

Cream Cheese Mixture

4 oz. cream cheese, room temperature
1/3 cup granulated sugar
1 tablespoon vanilla extract

Directions:
1) Preheat over to 350 degrees F. Grease regular-sized muffin tins or line with cupcake liners.
2) To make cream cheese mixture: Combine cream cheese, sugar and vanilla extract in a small bowl and mix until ingredients are combined and smooth.
3) Combine both flours, sugar, baking powder and salt in a large bowl. Set aside.
4) Combine milk, melted butter, vanilla extract and egg in another bowl and whisk until smooth.
5) Mix milk mixture into flour mixture, folding together until just combined. Do not overmix.
6) Spoon 2 scant tablespoons of batter into the prepared tins. Scatter a few pieces of strawberry on top of each one. Top with a teaspoon of cream cheese mixture, then cover with 1 to 2 tablespoons of muffin batter and a few more pieces of strawberry. Do not over fill. Muffin cups should be no more than 2/3 full.
7) Bake muffins for about 25 minutes, until they’re a light brown on top and a toothpick inserted in center comes out clean. Let muffins cool in the pan for 10 minutes. Yield: 12 to 15 muffins.

One Year Ago Today: Heirloom Tomato Salad

Two Years Ago Today: Strawberry Bread Pudding

Three  Years Ago Today: Salmon with Cilantro and Lime