Cornbread Junkie

I'm pretty sure I have an addiction to cornbread. Sweet versions, savory versions, scratch recipes, boxed mixes... they're all good in my book. With my taste buds teased by my recent Florida vacation, today I was in the mood for a citrus twist. I made a fresh cup of coffee and started my hunt around the kitchen. A pint of blueberries, 2 limes, and a donut pan caught my eye. I added 1/4 cup of sugar, the zest and juice of 1/2 a lime, and about 1/4 cup of fresh blueberries to my standard boxed cornbread mix. I carefully spooned the batter into a greased donut pan and placed it in a 400 degree oven for about 12 minutes. While the donuts were baking to perfection and creating an intoxicating aroma, I whipped up a quick blueberry syrup. The zest and juice of 1 lime, 3 tablespoons of sugar, and a handful of blueberries simmered down in a nonstick skillet until the berries were warm and the sugar was dissolved. Pressed through a sieve, this mixture created a sweet nectar that I added to real maple syrup to yield one delectable dipping sauce for my cornbread donuts. Perhaps one day I'll seek help for this addiction.... on second thought, I'll just wait for the intervention.

Conveniently Delicious

After 11 straight days

of working (5 of which were on

location in the rain) all I wanted this morning was a tall cup of coffee, a delicious muffin, and some relaxation. Mission accomplished. This delightful concoction was an experiment in convenience. Since I had vowed not to get out of my pajamas today, I used only ingredients that were currently in my pantry. I foraged through my kitchen and found Bisquick (don't judge me), some organic sugar, half and half, as well as the remnants of a pint of blueberries. Long story short, I made a thick pancake batter from the Bisquick and poured it into muffin tins, tossed in the juicy blueberries and dusted it all with sugar. VOILA!...delicious muffins. The blueberries plumped up out of the tops, the sugar baked into a crunchy crust, and when I slathered on some butter it became absolutely mouth watering. For a second, I forgot about my 14 hour work days and sore feet. Ahh, the power of food.

Smitten with Blueberries

Ever since I moved to Michigan three years ago, I have become an absolute blueberry addict. Much like Georgia lays claim to the best peaches, Michigan wins the prize for best blueberries, hands down. In an effort to enjoy every last shred of summer, I have vowed to try more recipes that truly showcase the season's splendor. Today's exploration was blueberry buttermilk cake. The recipe came from SmittenKitchen.com and originally included raspberries but I made a substitution to accommodate the wealth of blueberries in my fridge. Before baking, the top of the cake gets dusted with a layer of sugar which forms a gentle little crust on this delightful treat. The fluffy cake and the pockets of warm fruit are the perfect partnership. Kudos to Smitten Kitchen, this recipe is versatile, quick, and absolutely delicious.

*SIDENOTE TO STYLISTS: This recipe is an easy go-to cake when you need a delicious looking dessert for a shot. Start to finish, this cake only takes about half an hour.

photography by Nathan B. Harrmann © 2009

Summer Love

There are an infinite number of reasons to love summer.  My cause for bliss is the delicious fruit that grows here in Michigan, namely the blueberries. If there is such a thing as absolute perfection, this fruit is it. Plump, juicy, and sweet as can be. They are not too big, not too small. I bought the berries seen here at a roadside stand and every single one was just as delectable as the next.  I always have good intentions of baking a cobbler or a pan of muffins but the berries never seem to find their way into any recipes. They do, however, find their way directly into my stomach.  I love summer.