Fresh blackberries that burst in a lemon muffin that are a perfect way to start off your day. I added a cinnamon streusel on top....because you just have to. OK, you don't but I just like it.
Blackberry Lemon Muffins
12 oz fresh blackberries, mixed with 1 tbsp. flour
2 1/4 cups flour
1 cup sugar
1 tbsp. and 1 tsp baking powder
1/2 tsp salt
1 - 5 oz plain yogurt (I used Siggi's)
1 large egg
1/2 cup butter, melted and slightly cooled
zest from 1 lemon
2 tbsp. lemon juice
1 cup buttermilk
1/2 tsp lemon extract
Streusel
1/3 cup plus 1 tbsp. flour
1/3 cup brown sugar
1/4 tsp cinnamon
4 tbsp. butter, cut into small pieces
Blend together all the streusel ingredients until it's in small pea size. Set aside until you are ready to put the muffins in the oven.
In a large bowl, mix together all the dry ingredients. Add in the yogurt, egg, lemon juice, extract and buttermilk. Stir until well blended. Gently fold in the blackberries. I used large muffin cups, fill 2/3 full and sprinkle streusel on top. Bake at 350 degrees for 25 minutes. Allow to cool for 10 minutes before removing from muffin tins.
Today we had a blizzard. I left work at noon and came home with the intention to make soup and work on making greeting cards. The soup is done. The cards might get worked on this evening. Growing up my favorite soup was Campbell's Split Pea and Ham soup but they have changed the recipe so much over the years that it was my turn to take over making it. And here it is ~
Instant Pot Split Pea & Ham Soup
5 1/2 cups chicken stock
1/4 cup onions, minced
2 garlic cloves, minced
1 tbsp. extra virgin olive oil
2 tbsp. celery flakes
1 1/2 cups carrots, small slices
1# green split peas, rinsed and sorted
1 tsp Liquid Smoke
2 cups ham, diced
1/2 tsp sea salt
1/4 tsp freshly ground pepper
2 Bay Leaves
Saute the olive oil, onions and garlic together until translucent. Add in the stock and remaining ingredients. Set to soup mode and cook for 20 minutes. Allow the soup to naturally release. This is a thick soup. You can add an additional 1 cup of stock to make a thinner soup.
I had bought a package of Andes Peppermint Crunch baking chips and decided to make a chocolate cookie. I used my dutch oven to melt, mix and cool in - one 1 pan, a cookie scoop and baking sheets lined with parchment paper. Easy clean up!
Peppermint Crunch Cookies
3/4 cup butter
1 1/2 cups light brown sugar
2 tbsp. water
2 cups semi-sweet chocolate chips
2 large eggs
1 1/4 tsp baking soda
1/2 tsp salt
2 1/4 cups flour
1 - 10 oz package Andes Peppermint Crunch baking chips
In your dutch oven, or a large saucepan, melt the butter, sugar and water over medium heat. Remove from the heat and stir in the chocolate chips. Stir until completely melted. Let cool for 10 minutes and then stir in the remaining ingredients, leaving the chips until the last. Chill the dough for 1 hour. Using a regular size cookie scoop, place the balls on a parchment lined baking sheet. Bake for 8 minutes at 350 degrees.
This sauce is so easy to make and it tastes like you were simmering this it all day on the stove top.
Instant Pot Spaghetti Sauce
1# extra lean ground beef
2 tbsp extra light olive oil
1/4 cup onion, minced
1 cup beef broth
1 14.5 oz can chopped tomatoes
2 14.5 oz cans diced tomatoes with basil, garlic & oregano
2 tbsp tomato paste
1 tbsp honey
1/2 tsp red pepper flakes
1 bay leaf
Salt and pepper to taste
Turn your instant pot to the simmer function and heat the olive oil. Add in the ground beef, season and brown. Stir often. Add in onions and cook until they are translucent. Turn off the instant pot and add in the remaining ingredients. Turn to manual cook to 10 minutes on high pressure. I let the machine sit for an additional 20 minutes as I was getting the pasta ready. Release the pressure and open the lid. Remove the bay leaf and season to taste.
It's definitely soup season now. The temperatures have been dropping down towards 0 degrees at night and flu is starting to make the rounds. I've been using my Instant Pot every weekend and I made this soup in under an hour yesterday. It's so good. Today I'm going to freeze some so I can have easy weeknight meals in the coming weeks.
Instant Pot Beef Barley Soup
1# Beef stew meat
2 tbsp extra virgin olive oil
1/4 cup onion, minced
1 clove garlic, minced
5 cups water
1 - 16 oz can stewed tomatoes, crush before adding
2 cups carrots, I used frozen
2 tbsp celery flakes
1/2 cup pearled barley
1 tbsp beef Better Than Boullion
1 tbsp parsley
Salt & pepper to taste (also season the beef while cooking)
Heat the olive oil on the saute mode. Brown the seasoned beef (in batches). As the final batch is browning, add in the onions and garlic to cook. Cancel the saute. Add in the rest of the ingredients. Hit the meat/stew button and you are set. I used this button over the soup/broth so the meat was extra tender.
