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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