These zucchini banana muffins are perfect for breakfast or as a grab-and-go snack. Soft and pillowy, with plenty of moisture from over-ripe bananas an zucchini, you’ll have a hard time not eating them all in one fell swoop! (But, if you do have lots leftover, they freeze well for later.)…
Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own! It’s March 1, which means my time as a Stonyfield Ambassador has officially ended (although I’ll always be an UNofficial ambassador). What a fantastic three months, trying new recipes, eating lots and lots of…
These Snickerdoodles are simple to make, soft and chewy and filled with sweet cinnamon flavor. More and more I’m trying to cook things from scratch. I’ve made Italian bread, French bread, pizza dough and biscuits and one day I plan to try my hand at homemade mozzarella and ricotta cheeses, too!…
These delightful cranberry almond zucchini mini muffins are full of dried cranberries and sliced almonds and can be a great way to use up all your end-of-summer zucchini! I’ve been on a bit of a muffin kick lately. Specifically, a *zucchini* muffin kick. It’s not difficult, given the fact that…
Egg-free zucchini bread mini muffins that taste like the regular? Yes, it’s possible! Over the summer I usually have an abundance of zucchini, both from my parents’ homestead, as well as leftovers now and again from my neighbors’ CSA share pickup. I’m not sure if the weather was prime for…
This is a wonderfully humorous guest post from a fellow foodie and mom! Kitchen disasters, we’ve all been there at some point in our lives, right? I hope you enjoy Mary’s reflections as much as I did. – Liza When I was seventeen, my mother decided she was done…