Lemon-poppy seed muffin

2 cups spelt flour
1 1/2 Tbsp poppy seeds
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 large eggs
1 cup well-shaken buttermilk
1/2 to 2/3 cup (packed) light brown sugar, to taste
6 Tbsp (3/4 stick) butter, melted plus more for greasing the muffin cup
1 Tbsp (packed) grated lemon zest
1 Tbsp freshly squeezed lemon juice
1 Tbsp vanilla extract

Place rack in the top third of the oven and preheat the oven to 400 degree.  Butter 12 standard muffin cups.  Set aside.

In a large bowl, combine the flour, poppy seeds, baking powder, baking soda and salt.

In medium bowl, lightly beat the eggs.  Whisk in the buttermilk, brown sugar, butter, lemon zest, lemon juice and vanilla extract.  Don't be concerned if the mixture looks curdled or lumpy.

Stir the wet ingredients into the dry ingredients until most of the flour is incorporated.  Do not overmix.  Bake until the muffins are golden brown around the edges and a cake tester inserted in the center comes out either clean or with a few crumbs attached, 11-13 minutes.

Set the muffin tin on a rack to cool for 1 minute.  Twist gently to release the muffins or run a knife around the edges to unmold.  Eat warm or cool to room temperature on a wire rack.  If not eating the same day, freeze in a zipper-topped freezer bag for up to 3 months.

FYI- instead of using melted butter to grease the muffin tin I used "Wilton's Bake Easy Non-Stick Aerosol Spray"  found at Michaels.  Remember to use your 40% coupon.  Well worth it!

Black Bean Brownies

3/4 cup cooked black beans 1/2 cup vegetable oil, or olive oil 2 eggs 1/4 cup unsweetened cocoa powder 2/3 cup sugar 1 tsp vanilla extract 1/2 cup mini chocolate chips, divided 1/3 cup flour 1/2 tsp baking powder 1/2 tsp salt Preheat oven to 350 degrees. Grease a 9x9 baking pan. In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar and vanilla. Melt the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from pan.

Vegetable Barley Soup

1/2 ounce dried porcini mushrooms
2 Tbsp unsalted butter
2 small onions, cut into 1/4 inch dice
1 teaspoon fresh thyme leaves or (oregano leaves)
2 teaspoons kosher salt,
1 teaspoon freshly ground pepper
1 cup barley
1 cup rice vinegar (whatever you choose, I used rice vinegar by eliminating the wine)
1 28 ounce can whole peeled tomatoes, drained and liquid reserved, tomatoes seeded, cored, and cut into 1/2 inch pieces
2 quarts Vegetable Stock or frozen vegetable broth, thawed
2 large (1 1/4 pounds each) butternut squash, halved, seeded, flesh cut into 1/2 inch pieces
1/2 bunch (12 ounces) red or green Swish Chard, washed and drained

1. Place mushrooms in a bowl; cover with very hot water. Let stand until soft, about 20 minutes.
2. Meanwhile, melt butter in a large pot over medium heat. Add onions; cook, stirring often, until soft and translucent, about 8 minutes. Add thyme or whatever herb you choose, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. Stir in barley, and cook until it begins to brown and smell sweet, about 8 minutes.
4. Using a slotted spoon,  remove porcinis from soaking liquid. Strain liquid through a fine sieve or cheesecloth-lined strainer into a bowl; set aside. Chop porcinis; add to barley mixture. Add 1/2 cup vinegar over the recommended wine; raise heat to medium high. Cook until liquid is nearly evaporated.  Reduce heat to medium; add reserved porcini liquid. Cook until liquid is almost completely reduced, about 8 minutes.
5. Add reserved tomato liquid to barley, along with the stock.  Add squash pieces, 1 teaspoon salt, and 1/2 teaspoon pepper.  Simmer until squash is tender about 50 minutes, skimming foam occasionally.
6. Chop chard stems into 1/2 inch pieces; add to barley. Chop leaves into 1/2 inch pieces, set aside.
7. Just before serving, stir the chopped Swiss Chard leaves into the soup, and add the remaining 1/2 cup vinegar or whatever you decided to use. Cook until the chard is just tender, about 2 minutes. Season with salt. Serve hot.

Maple Cake with Cream Cheese Frosting

Cake
2 3/4 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2  tsp nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temp
1 cup granulated sugar
1/2 cup maple syrup (what ever sweetener you prefer, i used Agave)
3 eggs
1/2 tsp maple flavoring ( I used almond extract)
1 cup buttermilk
3/4 cup chopped, toasted walnuts (optional)

Frosting
1 (8-ounce) package cream cheese, room temp.
1/2 cup (1 stick) unsalted butter, room temp.
3 cups powdered sugar, sifted
1 tsp maple flavoring
Cake Decorations

Preheat oven to 350.  Generously grease and flour 2 (9-inc) found cake pans. ( I used a bundt pan)

To prepare cake, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl.  Using a mixer, beat butter and granulated sugar until light and fluffy.  Add maple syrup and beat until smooth.  Add eggs one at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.  Add maple flavoring. Fold in walnuts, if using.  Divide batter equally between pans.

Bake cake 25 to 30 minutes, until a wooden pick comes out clean when inserted in the center.  Let cool in pans on a wire rack 20 minutes.  Invert onto racks; let cool completley.

To prepare frosting, beat cream cheese and butter with a mixer at medium speed until smooth.  Add powdered sugar and maple flavoring.  Beat just until smooth.

Frost cake.  Decorate with M&M's and other candies. Serves 16.

Smothered Chicken Cumin

I had a great night last week in creating something new.  Tell me what you think if you desire to try it out.

1/2 of a whole chicken
1/2 cube of softened cream cheese
5-6 bannana peppers
2 diced up roma tomatoes
6 tbsp cumin
4 tbsp smoked paperika

Cook in Crockpot and cook on high for 5/6 hours.  Serves 4 people. Serve over rice.

Homemade Apricot Jam

This is just as easy as homemade apple sauce. I had received a plethora of apricots and what I did was added very little water and blended them. I then transferred them to a pan and cooked them at a relatively moderate heat and added sugar. It was perfect on our morning waffles! Enjoy!

Homemade Apple Sauce

I am thrilled to have someone in the family that has an apple tree. David's grandfathers house is still in the family and because of it had picked up some apples. Homemade apple sauce is definitely so easy to do and work the small time it takes. Give it a try!!