AHoags

This was the perfect recipe for using my extra summer zucchini. In an attempt to be healthy, I substituted applesauce for oil and used only a 1/2 c of sugar. I also substituted about a tablespoon of sour cream for the equivalent of milk, for moisture. The muffins turned out great! They were slightly sweet and moist. My kids loved them.

These muffins were a hit with the whole family, including my son (who was reluctant when he saw the batter). They are moist, appropriately and lightly sweet, and healthy. I will be making these again.

I thought this dish was good. I never truly follow any recipe, so I substituted a head of cauliflower for the potatoes, added salt, garlic, and a little more cream, and substituted butter for oil. I also offered optional peas, cilantro, and rice for serving.

This soup is very good. I followed the recipe exactly, except that I added a dash of dried thyme, a bay leaf, about a half cup more water to help the gnocchi cook, and I chopped (rather than shredded) carrots. I would recommend this recipe!

This muffin recipe is a keeper. When I realized that we were out of blueberries, I decided to substitute strawberries. I also substituted a half cup of the flour for almond flour, simply because I had it on hand and was trying to use it up. I also added a few drops of vanilla extract. The end result was moist and delicious. Watch the muffins when baking at 400°; I thought mine were browning too quickly, so I backed the oven temp down to 350° about half way through.