Not-So-Guilty Chocolate Peanut Butter Balls

I fondly remember making holiday treats with my mom. An addictive and fantastically easy favorite, usually made for Christmas, were classic peanut butter balls. No doubt many of us remember those chocolate-coated treats with rice crispy cereal included for added crunch and texture. I never could resist peanut butter, and it often features in my no-bake treats and energy bites.

The only trouble with the classic ones I enjoyed as a child is that they are much too sugary for my tastes now. In addition to icing sugar, mom used not-so-natural peanut butter — you know the kind that isn't simply ground peanuts but instead a sugary spread. I loved them anyway, but over the years I've searched for healthier alternatives to satisfy my sweet tooth.

I've stayed true to the simplicity of the original recipe but left out butter, and used natural peanut butter and sweetener. I even bought a box of "healthy" sprouted rice crisp cereal, although I don't think that's really necessary — I shouldn't have felt guilt if I had used Rice Krispies, to tell the truth. But I dare say that this not-so-guilty version is even tastier and just as addictive as the original, and it also happens to be vegan friendly. Happily, if the urge to over-indulge is resisted, they are good for you too.

Note: Coconut flour is more absorbent than grain flours and in this recipe it's only required if the peanut butter used is somewhat runny. When stirred in, the mixture will thicken, so let it sit after adding a bit before adding more. The mixture before shaping should be moist, but neither too dry nor sticky.

Not-So-Guilty Chocolate Peanut Butter Balls

Recipe by Lisa Turner Adapted from Oh She Glows Published on November 30, 2016 Sweet peanut butter and rice krispie balls coated with dark chocolate — addictive and guilt-free Print this recipe Ingredients: 1 cup natural crunchy peanut butter 4 tablespoons maple syrup 1/2 teaspoon vanilla 1 to 2 tablespoons coconut, brown rice or almond flour, as needed 1/2 teaspoon sea salt 1/3 cup + 1 tablespoon rice crisp cereal 3/4 cup dark chocolate, broken into pieces (or dark chocolate chips) 1/2 tablespoon coconut oil Instructions: In a large bowl, stir together the peanut butter, maple syrup and vanilla until well combined and thickened. Stir in about 1 tablespoon of coconut, brown rice or almond flour if the mixture seems wet and let sit for a minute or two. Add more to get a firm, but not too sticky or dry shapeable dough. Stir in the salt and cereal. Shape into small balls and transfer to a plate or small baking sheet lined with parchment paper. Place in the refrigerator while you prepare the chocolate. In a small saucepan, melt the chocolate and coconut oil over low heat, stirring frequently, until just melted. Remove from the heat and stir for another minute or two until smooth. Using a fork, dip the balls into the chocolate to coat and return to the lined plate. Reserve leftover chocolate. Place the balls in the freezer for 10 minutes. Remove the balls from the freezer. Using a small spoon, drizzle some of the leftover chocolate over the top of the balls. Freeze the balls for another 15 minutes or longer. Store any leftovers in the refrigerator in a well-sealed container. Makes 12 to 15 1 1/2-inch balls

Other peanut butter treats to enjoy from Lisa's Vegetarian Kitchen:
Raw Peanut Butter Fudge
Raw Peanut Butter Chocolate Nut Squares
Peanut Butter Cookie Dough Bites
Raw Peanut and Coconut Butter Fudge

Tomato Rice Recipe In Pressure Cooker – Thakkali Sadam Recipe

I am a big big fan of tomato rice (Thakkali sadam in Tamil). So I keep trying varieties of tomato rice recipes. Earlier I had posted my version of thakkali sadam in which the spicy tomato paste is mixed with cooked rice. Then I shared my friend Shalini’s tomato rice recipe using electric rice cooker. Today I have shared about how to make tomato rice directly in a pressure cooker. I learnt this recipe from my Thangam Athai ( My dad’s sister). Its a very simple, quick and easy to make rice variety that id ideal for lunch box preparation.Bachelors and working women would love this recipe. This tomato rice recipe is prepared with very less whole garam masala ingredients and had a slight spicy taste.So it has become our family favorite.I loved it very much and had the same for my lunch & dinner as well. Simple onion raita and a papad or vadagam would be the best side dish for this tomato rice. Friends, Do try this yummy South Indian style Tomato rice recipe for your lunch box. I am sure you will love its taste. Now lets see how to make Thakkali sadam using a pressure cooker easily with step by step photos.
Check out my
1. Tomato biryani recipe

2. Tomato rice using rice cooker

3. Traditional tomato rice

Tomato rice recipe / Thakkali sadam

How to make tomato rice / thakkali sadam in a pressure cooker - Easy method !

Cuisine: Indian

Category: Lunch box recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Steamed rice / Boiled rice - 1 cup Ripe tomato - 4 nos ( Big) Big onion - 2 nos Green chilli - 1 no ( Long one, Finely chopped) Turmeric powder – 1/8 tsp Red chilli powder - 1 tsp ( add 1.5 tsp for spicy rice) Cooking oil - 3 tbsp Cinnamon - 2 inch piece Cloves - 2 nos Garlic cloves - 5 nos Curry leaves - few Coriander leaves - a fistful ( finely chopped) Salt – as needed Water – 2 cups

METHOD

Wash and chop the onion, tomato, green chilli, garlic cloves, curry leaves and coriander leaves very finely. Wash and soak the rice adding 2 cups of water for 30 minutes. ( If using basmati rice, add 1.75 cups of water) Heat oil in a pressure cooker base, add cinnamon and cloves. Add finely chopped garlic cloves and saute for a second. Then add the chopped onion and sauté till transparent. Add finely chopped green chilli and curry leaves. Saute for few seconds. Add finely chopped tomato pieces and the required salt for rice. Saute until tomato turns pulpy and mushy. Add turmeric powder, red chilli powder and mix well for few seconds. Lastly add the soaked rice along with water. Mix well and check for taste.Add more salt & red chilli powder based on it.Pressure cook in very low flame for one whistle. It takes 8 to 10 minutes. Remove the lid after the steam is released. Mix the cooked rice with a fork. Garnish with finely chopped coriander leaves, mix well and serve hot with raita & papad. Enjoy !

Note

Add more chilli powder if you want spicy tomato rice. Adding coriander leaves gives a nice flavor to this rice. So do not skip it You can also add mint leaves along with curry leaves if you like the flavor of mint leaves. I have used steamed rice/ puzhungal arisi. You can use basmati rice or raw rice. But soak the rice in water for minimum 30 minutes to get fluffy, soft and grainy rice.

Enjoy this delicious South Indian style tomato rice recipe and have a quick lunch !

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Hearty Mushroom and Barley Soup

Just like the animals in the field (or the squirrels in the backyard, as the case might be), we humans feel the need to "stock up" on nutrients as fall turns into winter. For me and many other vegetarians, this often takes the form of thick, hearty and nourishing soups. And for me, these kinds of soups are a great excuse to load in the succulent mushrooms.

This mushroom and barley soup loaded with vegetables and seasoned with dried herbs and spices is just the thing to warm and nourish the body as the cold weather sets in. I call it a soup, but it can be prepared almost as a thick stew or in a thinner broth as you please — it simply depends on how much stock or water you use. Either way, it's delicious, pleasing and comforting.

Note: I like to reserve the mushroom soaking liquid to use as part of the soup broth, much like I do when I soak sun-dried tomatoes. This really enhances the earthy mushroom experience of the soup.

Hearty Mushroom and Barley Soup

Recipe by Lisa Turner Published on November 28, 2016 Warming and comforting as it is hearty and nourishing, this mushroom, barley and vegetable soup seasoned with dried herbs and spices is perfect for cold weather Print this recipe Ingredients: 1 oz (28 g) dried mixed mushrooms 1 tablespoon olive oil 2 to 3 shallots, finely chopped 1 medium carrot, diced 2 celery stalks, diced 2 cloves garlic, minced or crushed 2 to 3 red chilies, seeded and finely chopped 1 lb (450 g) button mushrooms, sliced 1/2 tablespoon paprika 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1 teaspoon dried dill 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 teaspoon garam masala (optional) 2 medium tomatoes, chopped 2/3 cup coconut milk 3 to 4 cups vegetable stock or water, or as needed 2/3 cup pearl barley 1 1/2 teaspoons sea salt, or to taste juice from 1 lemon (3 tablespoons) Instructions: Soak the dried mushrooms in 1 cup of hot water for 30 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the olive oil in a large saucepan or soup pot over medium heat. When hot, sauté the shallots, carrot and celery for 5 minutes. Add the garlic, chilies, dried mushrooms and fresh mushrooms. Cook for another few minutes until the mushrooms begin to release their juices. Toss in the paprika, coriander, cumin, turmeric, dill, thyme, rosemary and garam masala if using. Stir for 1 minute, then stir in the tomato and cook for another few minutes to soften. Pour in the reserved mushroom soaking water, coconut milk, stock or water, and barley. Bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer until the vegetables and barley are tender, about 35 minutes, stirring occasionally. Add more stock or water as needed to achieve your desired consistency. Stir in the salt and lemon juice and taste for seasoning. Serve hot. Makes 6 to 8 servings

I'm sharing this with Jac's Meat Free Mondays. This weekly event always features a selection of inspiring recipes.

Other warming ideas for barley from Lisa's Kitchen:
Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms
Creamy Lentil, Barley and Mushroom Soup
Cranberry Bean, Barley and Fennel Soup
Spiced Red Lentil, Barley and Vegetable Soup

Easy Mooli Paratha Recipe – Radish Paratha

Radish paratha ( Mooli paratha, muli paratha in Hindi ) is a popular North Indian paratha recipe. It is basically a Punjabi recipe. Usually I make mooli paratha/ radish paratha by stuffing mooli masala in roti dough. But recent days, I have been making mooli paratha without stuffing following this easy method as told by my friend Shalini.Its a no onion no garlic paratha recipe. In this method, I have added the ground mooli along with spice powders to the whole wheat flour directly. To make this paratha soft, I have added besan flour, oil and curd. These ingredients help to keep this paratha soft for few hours. I have made these paratha thin as Sendhil loves this way. Make it thin or thick as you wish.Bachelors and working women will find this recipe very easy to prepare in busy morning hours or for dinner after coming back tired from office. Onion raita , masala dahi or pickle would serve as a best side dish for this paratha. Friends, do try this easy mooli paratha recipe at home and share your feedback with me. Lets see how to make this easy radish paratha / muli paratha with step by step photos !

Easy Mooli paratha / Radish Paratha recipe

Mooli paratha ./ Radish paratha in an easy way without stuffing !

Cuisine: North Indian

Category: Dinner / Breakfast

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 2 Minutes

Total time: 12 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Wheat flour - 1 cup ( I used Aashirvad atta) Besan flour - 1 tbsp Cooking oil - 1 tbsp Curd - 1 tbsp Radish - 2 nos ( medium sized) Carom seeds/ Ajwain - 1 tsp Finely chopped green chilli – 1 no Red chilli powder - 1 tsp Dhania powder – 1.5 tsp Garam masala powder - 1 tsp Coriander leaves - a fistful ( finely chopped) Salt – as needed Water – few tbsp  ( Use very less water) Cooking oil or ghee – to drizzle on paratha

METHOD

Wash and peel the skin of radish using a peeler. Discard the skin. Slice the radish into thin roundels. Grind them to a smooth paste without adding water. While grinding wipe the sides of mixie jar and grind for long time till radish becomes a smooth paste. If you do not want to grind the radish, just grate it using a fine grater and keep aside. No need to squeeze the water from it.   In a wide plate, take the wheat flour, besan flour, cooking oil, curd , carom seeds, red chilli powder, dhania powder, garam masala powderand finely chopped green chillies and coriander leaves.Mix everything well to make a crumbly mixture. Now add the ground radish paste/ grated radish and mix well without adding water. Flour will become semi wet now. So add very little water using a tbsp measure and make a soft, non-sticky dough. Make sure you do not add more water. If the dough becomes sticky, paratha may turn out dry and hard. So add water very carefully. The quantity of water depends on the water content in radish. I used less than 1/4 cup of water. Grease your hands with oil and make golf sized balls from the paratha dough.Arrange them in a plate. Take one ball, dust in wheat flour and roll it to a thin or thick paratha as you wish. Paratha should not stick to the rolling pin. Do not use more flour for dusting. It will make the paratha dry even if you add more oil. Make all the paratha and keep them in a plate. If  you are not able to make round paratha, just roll the paratha to any shape, cut it with a round box lid.  Heat a dosa tawa. When its hot, drop a paratha on the tawa. Keep the flame medium. Apply a tsp of oil or ghee all over the paratha, cook for a minute. Flip and cook the other side as well. Brush with oil. Cook both the sides till golden spots appear. Remove the paratha, brush with more oil or ghee if you wish. Serve it hot with raita and pickle to enjoy its best taste. If you are packing for lunch, just stack the cooked paratha one over the other, roll it in a thermal foil and keep inside the lunch box. Stays soft for few hours. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. Usually I make this paratha thin as per my family’s likings. Make it thick if you wish. You can replace carom seeds with cumin seeds. Adding besan flour is optional. You can skip it too. Adding curd and oil helps to make the paratha soft. Be careful while adding water. Add it little by little. The quantity of water depends on the water content present in radish.

Enjoy this easy mooli paratha with a simple onion raita and pickle and relish a quick breakfast/ dinner !

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Mushroom "Bacon"

In no way was I trying to mimic the actual flavor of bacon here. After all, I've been a vegetarian for over 20 years now, and I never was tempted to eat meat ever again once my decision had been made. At this point, I don't even remember what meat tastes like. In fact, the smell even makes me a bit queasy. Packaged soya products meant to "replicate" the appearance and flavors present in meat, such as wieners, ground "meat" or burgers never did interest me either.

But mushrooms on the other hand … I'm always curious when I come across a new idea for mushrooms, so smoky, crisped up and salty mushrooms did appeal to me. Dried meaty mushrooms surely couldn't disappoint. Depending on the type of mushroom used, the texture and baking time for these "bacon" strips will vary slightly. Another variable to keep in mind is the width of the mushrooms slices — the thinner, the crispier. Portobellos will yield a "fattier" version, and button mushrooms work well too. But I recommend king oysters if you can get them because they are long with a firm texture that stands up well under the heat. I wanted strips of mushroom bacon too, just because.

For a vegan breakfast fit for even the fussiest of eaters, serve these up with some gently spiced scrambled chickpea flour, lightly herbed pan-fried potatoes, and some whole grain toast on the side. Such a hearty breakfast will keep you going well past lunchtime.

Mushroom Bacon

Recipe by Lisa Turner Published on November 26, 2016 Thin, crispy, smoky and salty vegan mushroom "bacon" strips that anyone — vegetarian or otherwise — will enjoy Print this recipe Ingredients: 4 king oyster mushrooms, thinly sliced 1 teaspoon tamari (soy) sauce 1 teaspoon sesame oil 1/2 teaspoon liquid smoke 1/2 teaspoon coconut sugar or brown sugar 1/2 teaspoon paprika sea salt to taste Instructions: Line a baking sheet with parchment paper. Arrange the mushrooms evenly on the sheet. Preheat an oven to 350°. In a small bowl, whisk together the tamari, oil, liquid smoke, sugar, paprika and salt to taste. Brush both sides of the mushrooms with the tamari mixture. Bake in the oven for 15 minutes, turn the mushrooms, and cook for another 15 minutes or until the mushrooms are dried out and begin to crisp up. Depending on how many strips of mushrooms are desired, it may be necessary to do these in batches. They are best when cooled down. Makes 4 side servings

You may also enjoy:
Teriyaki Mushrooms and Cashews
Mushroom Masala (Succulent Mushrooms with Tomatoes and Spices)
Portobello Quinoa Stuffed "Sandwich"
Mushroom Walnut Spread

Eggless Honey Cake Recipe – Indian Bakery Style

Honey cake reminds our childhood days for most of us. Yes, when we were kids many of us would have tasted this cake from our local Indian bakery. The taste of this soft, juicy, moist, honey drenched sponge cake is still lingering in our tongue. Whenever I visit Iyengar bakery here in Bangalore, I never forget to buy their popular stuffs like Khara bun, Benne biscuit, Baked Nippattu etc. Recent days I started buying few pieces honey cake as well. Raksha is not a big fan of this cake due to the extra sweetness from honey and fruit jam. But myself and Sendhil enjoy & love this cake a lot. Recently many of our fellow bloggers are sharing their versions of eggless honey cake which  tempted me very badly to try at home.Yesterday morning I got determined to try this honey cake without eggs and followed THIS RECIPE which I had bookmarked already. Actually I wanted to follow my eggless, butter less tutti frutti cake recipe for the base of this cake. But then I thought of trying the sponge cake base using condensed milk and butter so that I can learn another eggless, moist sponge cake recipe. Cake came out porous, pillow soft, fluffy with spongy texture as I wished. I could really feel the taste of Iyengar bakery honey cake when I tasted a piece of this cake. I am completely happy with this recipe. Even Raksha liked it very much and taken for her snack box today. You can try this cake in pressure cooker as well. I will try to share a detailed recipe for eggless pressure cooker cake. Friends, do try this easy, delicious cake for special occasions like birthday and anniversary. I am sure you will get perfect result and enjoy with your family. Now lets see how to make Indian bakery style eggless honey cake recipe with step by step pictures and VIDEO !
If you are looking for an eggless sponge cake recipe without condensed milk and butter, do check out this recipe. For eggless orange cake recipe using cooking oil, please check this link.

Eggless Honey Cake Recipe - Indian Bakery style recipe

How to make Indian bakery style honey cake recipe without eggs.

Cuisine: Indian

Category: Cakes

Serves: 9 pieces

Prep time: 10 Minutes

Cook time: 35 Minutes

Total time: 45 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 200ml All purpose flour / Maida - 1. 25 cups / 1 1/4 cup Corn flour - 1/4 cup Baking powder - 1.5 tsp Baking soda - 3/4 tsp Butter - 1/2 cup (Soft at room temperature, do not melt) Condensed milk - 1/2 cup Boiled milk - 3/4 cup ( at room temperature) Vanilla essence - 1 tsp Vinegar or lemon juice - 1 tbsp For honey syrup Honey - 1/4 cup Sugar - 2 tbsp Water - 1/2 cup + 2 tbsp Rose essence - 1/2 tsp *Increase the quantity of ingredients for honey syrup if you like more sweet and juicy cake. For sauce Mixed fruit jam - 3 tbsp ( I used Kissan ) Sugar - 2 tsp Dessicated coconut powder - to garnish the cake

METHOD

In a dry bowl, sieve maida, corn flour, baking powder and baking soda . Keep it aside. In another bowl, take the butter at room temperature ( Do not melt) and add the condensed milk.Beat it well till it becomes smooth and creamy. It takes 2-3 minutes.So beat it patiently. To this, add vanilla essence and vinegar. Just Mix well. Do not beat.  Add the sieved maida mixture to the creamy butter mixture little by little ( say 1/2 cup),Simultaneously add boiled milk at room temperature little by little (say 1/4 cup). Use a spatula and fold the cake mixture. Never beat or mix vigorously.Do it gently. When all the flour and milk is over, check the batter consistency. It should not be too thick or thin like falling ribbon.It resembles creamy paste.So don’t panic. Grease a baking pan ( use square pan ) with butter and dust with maida all over the pan. Pat the excess flour. Add the cake batter to the baking pan and level it. Preheat the oven in convection mode at 180c. Place the baking tray inside the oven and bake the cake for 25 to 30 minutes. Original recipe mentioned to bake for 25 minutes whereas mine took nearly 35 minutes as I added more milk.So keep an eye after 20 minutes and check with the knife as explained in the next step. Insert a knife and check if it comes out clean. If the knife comes with uncooked batter, bake for 2-3 minutes more. Again check it. Bake the cake till the inserted knife comes out clean or with crumbs. Remove the baking tray and let it rest for 15 minutes. Run a knife along the sides and invert the cake in a plate. Cake will come out easily if its properly cooked. You can trim the brown part of cake on the sides if you wish. But I din't remove it. Now prick the cake with a fork for the sugar syrup to spread inside the cake. Now make the honey syrup and fruit sauce. For this, take a small kadai. Add sugar, water and boil till sugar dissolves completely. After the sugar is melted, switch off the flame. Add rose essence, honey after the sugar syrup becomes warm. Mix well and keep aside. Pour this honey syrup all over the cake. As soon as you pour, cake will absorb all the syrup.  ( You can increase the quantity of honey if you like the cake to be more juicy and sweet) In another kadai, take the jam and sugar. Mix well and melt in medium flame till the jam becomes thin. Switch off the flame and immediately apply the sauce all over the cake. If the melted jam cools down. it will start to solidify. In that case, you can heat and melt the jam again to coat over the cake.At last sprinkle the dessicated coconut powder for garnishing and cut into pieces. Enjoy ! The outer layer/ crust of cake will dry if you leave it open for long time.So keep it covered in an air tight box till use. If you want to prepare this cake in advance, you can do it one day before and refrigerate the cake in a box. You should bring it to room temperature before serving.

Note

The outer layer/crust of cake will dry if you leave it open for long time.So keep it covered in an air tight box till use. If you want to prepare this cake in advance, you can do it one day before and refrigerate the cake in a box. You should bring it to room temperature before serving. Do not beat the batter while adding milk.Fold the batter gently. The base of this cake is not so sweet. So if you apply sugar syrup and jam sauce, sweetness will become perfect. Do not more milk and make the batter thin. It takes longer time to cook. Keep an eye after 20 minutes and check with the knife. Keep checking like this for every 3 minutes. Remove only after the knife comes out clean. Original recipe told to bake for 25 minutes whereas mine took nearly 35 minutes.So baking time may slightly vary as per the oven temperature. Do not invert or remove the cake when its hot. It will break. Invert the cake only after it cools down.

Enjoy this juicy, soft honey cake for special occasions. Have a great, sweet filled celebration

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Lemon Chia Seed Cornmeal Bread

This might be my next quick bread obsession. Not too sweet, the bold lemony flavor of this cornmeal loaf studded with chia seeds stands up on its own, and lovingly complements a nice cup of hot tea. Or consider serving alongside a spicy curry for a refreshing taste experience. I found it went particularly well with a version of tarka dal I made recently. The meal was a memorable one, and a fine example of the elegance of simplicity.

It's just as pleasing as my Classic Cornbread.

Note: All-purpose flour can be used in place of the pastry flour. For a somewhat lighter bread, the cornmeal can also be replaced with all-purpose flour. Personally, I really like the slight crunch the cornmeal imparts to the bread along with the chia seeds. The loaf turned out to be very moist with a distinctive lemony zing.

Lemon Chia Seed Cornmeal Bread

Recipe by Lisa Turner Published on November 23, 2016 Moist and delicious lemon and cornmeal loaf with chia seeds Print this recipe Ingredients: 1 cup all-purpose flour 1/2 cup pastry flour 1/2 cup yellow cornmeal 3 tablespoons chia seeds (or poppy seeds) 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon turmeric (optional) a few pinches of sea salt juice and zest from 2 lemons (1/2 tablespoon zest and 1/2 cup juice) 2/3 cup coconut or brown sugar 3/4 cup unsweetened apple sauce 1/4 cup olive oil Instructions: Line a standard 9 × 5 inch loaf pan with parchment paper or grease the pan well. Preheat an oven to 350°. In a large bowl, combine the flours, cornmeal, chia seeds or poppy seeds, baking powder and soda, turmeric if using, and sea salt. In a medium bowl, whisk together the lemon zest, lemon juice, sugar, apple sauce and olive oil. Make a well in the center of the flour mixture and pour in the moist ingredients. Stir until just combined. Transfer to the prepared pan, spreading evenly. Bake for 30 to 40 minutes or until lightly golden and a cake tester inserted into the middle of the bread comes out clean. Let cool in the pan before removing. Slice and serve. Makes 1 9-inch loaf or 8 to 10 slices

Other quick breads to enjoy from Lisa's Vegetarian Kitchen:
Kalamata Olive Bread with Sun-Dried Tomatoes
Cranberry Lemon Ricotta Muffins
Classic Cornbread
Cornmeal Biscuits