Blueberry whoopee pie

the Whoopie Pies:
2 1/2 cups all purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened (2 sticks)
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
1 pint fresh blueberries, divided
For the Lemon Filling:
8 ounces cream cheese, softened
1 lemon, zested and juiced
4+ cups powdered sugar

Directions:

Preheat the oven to 350 degrees and line several baking sheets with parchment paper. Set out the butter and cream cheese to soften.
For the Whoopie Pies: Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes on high speed. Meanwhile mix the first four dry ingredients in a separate bowl. Scrape the mixing bowl, then turn the mixer on low and add the eggs and vanilla extract. Slowly mix in the flour mixture and the milk. Turn off the mixer once fully combined. Add 1 1/4 cup fresh blueberries to the batter and mix by hand to incorporate.
Use a 1 1/2 - 2 tablespoon cookie scoop to portion the batter out on the prepared baking sheets, at least 2 1/2 inches apart.  There should be about 32 mounds. Add additional blueberries to the batter mounds that are lacking on top. Bake for 12 minutes, until puffy and just slightly golden around the edges. Rotate the baking sheets once in the middle. Cool on the baking sheets and repeat if needed.
Meanwhile, prepare the lemon filling. Using a clean mixing bowl, beat the cream cheese and butter together until completely smooth. Turn the mixer on low and add in the zest of one lemon and 1 tablespoon lemon juice. Slowly add in the powdered sugar. Scrape the bowl and beat until smooth. Add additional powdered sugar if the filling seems loose.
Once the whoopie pie cakes are completely cool, flip half of them over. Scoop the lemon filling into a large piping bag with a large tip. Pipe approximately 2 tablespoons of filling on the cakes that are bottom-side-up. Then gently top them with another cake. Eat immediately or wrap them

Eng muffin

Ingredients made with flax meal 8/30/17 2 1/2 cups whole wheat pastry flour
2 cups white flour
11/4 teaspoons salt
1 Tablespoon sugar or honey
1 teaspoon baking soda
2 teaspoons instant yeast
1 3/4 cups milk (I used 1%)
3 tablespoons salted butter
1 large egg, beaten cornmeal for dusting Instructions
Whisk together the flour, salt, sugar, baking soda and yeast.
Set aside. In a small saucepan, heat the milk and butter over medium heat until the butter has just melted.
In a stand mixer, combine the milk and butter with the egg and dry ingredients and mix until the dough comes together.
I used bread machine

Turn the dough out onto a lightly floured surface and roll out to 1 inch thickness. Use a biscuit cutter or a glass abour 3

inches across to cut the english muffins. Place the cut dough on a baking sheet dusted with cornmeal.
Cover the baking sheet with a towel and let it rise for 20 minutes.
Preheat the oven to 325 degrees F. Use a nonstick skillet on low heat to cook the muffins for 4-5 minutes per side, until crispy and brown.

Finish cooking the muffins in the oven for 15 minutes. These will keep for up to 2 weeks in an airtight container at room temperature or you could freeze them in a freezer safe ziploc bag.

Brownies
Ingredients
1/2 cup kidney beans.
1/2 cup pitted dates
1/3 cup peeled, precooked, and cooled yellow or red potato
2 tablespoons tahini or nut butter
  2 tablespoons coconut butter
1/4 cup pure maple syrup
3 tablespoons nondairy milk
1/2 cup plus
2 tablespoons cocoa powder
1/2 cup coconut sugar
2 tablespoons cornstartch
1 1/2 teaspoons pure vanilla extract 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoons nondairy chocolate chips

Directions Preheat oven to 350°F. Grease n 8" × 8" brownie pan with cocunut oil. Using a small or mini food processor, puree the beans, dates, potato, tahini, and coconut butter until smooth, and then add the maple syrup and milk and puree again. Add the cocoa powder, sugar, cornstartch, vanilla bean powder, baking powder, baking soda, and sea salt to the processor and puree until combined.i used blender
Stir in the chocolate chips. Transfer the mixture to the brownie pan, and spread evenly with a spatula. Bake for 22–24 minutes

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Lunch tuna

I put dill in tuna with celery

Zuchinni glue tin free brownie

8 ounces zucchini (about one 8" fresh zucchini, trimmed), cut into chunks
3 tablespoons butter, melted
3 large eggs
1 teaspoon vanilla extract
3/4 cup sugar
2/3 cup unsweetened cocoa powder, Dutch-process cocoa preferred
1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor
1/2 teaspoon baking powder
heaping 1/4 teaspoon salt
1/2 cup King Arthur Gluten-Free Flour
3/4 cup semisweet or bittersweet chocolate chips
*If you don't have a scale, 8 ounces is about 1 1/2 cups shredded zucchini, lightly tamped down.
frosting
1/4 cup heavy cream or 3 tablespoons milk
3/4 cup semisweet or bittersweet chocolate chips
directions
1) Lightly grease an 8" square or 9" round pan.

2) To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor (or in a blender; see "tips," at left below), and process until smooth.

3) Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined.

4) Add the chips, and pulse several times, to break up the chips just a bit.

5) Pour the batter into the prepared pan. Let the batter rest for 15 minutes, while you preheat your oven to 350°F.

6) Bake the brownies for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter. Remove the brownies from the oven, and allow them to cool completely before frosting.

7) To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. Heat until the milk is steaming, and the chips are soft. Remove from the heat, and stir until smooth.

8) Spread the frosting atop the brownies. Place them in the refrigerator for an hour or so, to set; 

Hummus

Spinach pie

Ingredients:

Dough:

1 tbl yeast

1 half cup warm water

2 and 1 fourth c  of flour one fourth whole wheat pastry flour

2 tbl honey
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt

Filling:

Large handfuls  of boiled spinach with clove of garlic
I cup ricotta I made with whole milk boiled then lemon juice to seive out
1 egg I forgot
3 oz  of grated Parmesan and shredded
Salt and pepper
Bread crumbs I blended bread

Instructions:

Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling. Let rise.
To create the filling, mix the spinach with the ricotta.
Next, add your egg, Parmesan, and salt and pepper. Mix well. Set aside briefly.
Unwrap your dough from the plastic and divide it into two equal parts.
Using a rolling pin, roll out each dough ball to create two circles  . I just folded over one.
On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.
Distribute the filling on the circle that was just sprinkled with breadcrumbs.
Place one large dollop at the center of dough.
-Sprinkle the filling with grated Parmesan.
Now, cover with the second circle of dough.
Seal the edges with your hands, and then use a fork to press.
Place a small bowl in the middle of the pie and press lightly to make an indentation.

Use your fork to press lightly.

Cut the dough into pieces approximately 2 in thick, keeping it attached at the center.

Twist each slice and continue until each slice is twisted.

Bake the spinach pie at least 350 for 30 minutes or until golden

Protein muffin

1/2 c pb and half almond butter
Melt on stove with 3 tbl
Coconut oil
3 tbl honey
Let cool in fridge in separate bowl
Blend 2 and 1/2 c oats
Until makes flour
Mix 1 c whey protein powder

2 tbl cocoa powder
Mix together with pb mix and two eggs with 1 c almond milk
1/4 c cranberries dried
1/4 c dark chocolate chips
Bake 375 15 min

Baby shower cake