Dried Blueberry and Chocolate Muffins #recipe from author @DarylWoodGerber

From Daryl aka Avery:

A simply sweet treat for Valentine's Day - so easy! 

So there I was, pulling a Rachel Ray, going through my cupboards wondering what I had to use up, and I found dried blueberries. I'm not sure why I had them. Maybe one of my DILs brought them for the kids. So I searched online for something to make with dried blueberries. I was hoping for a muffin. The beauty of muffins is they're easy to make and cook up in under a half hour. Instant gratification.

As for the blueberries, I've used dates and raisins in lots of baked goods and knew there had to be some recipe for dried blueberries. Well, it turns out there are lots of recipes. And they work like regular blueberries. All you have to do to plump up the dried blueberries is cover with water (for about 15-20 minutes) and then drain off the water before using. 

Note: They do NOT taste like fresh blueberries—by that I mean, they don't explode in your mouth; not even after being plumped—but they do taste yummy.  

Now, the recipe I found didn't seem quite right. It used "shortening." I can't remember the last time I used shortening in anything.  The closest thing to that would have been coconut "oil" because it congeals like shortening. [Coconut oil is so  much better for you. But I didn't want to use coconut oil and change the flavor.] So, rather than use shortening, I switched to canola oil. I would bet you could use butter, if you desired. Plus I added chocolate chips to the muffins. Because why not? I had a partially used bag of those lying around, too. I can't buy a whole new bag until the old one is used up, right? And I need a full bag in the house. Ha!

This recipe turned out lovely. I made the muffins gluten-free, but I know using regular flour would be just as nice. (See my notes about that at the end.)  I wrapped each individually after they cooled and stored half in the freezer.  As for the ones I didn't freeze, they heat nicely in the microwave. About 15 seconds on medium-high for that "warm-from-the-oven" flavor. 

Enjoy.

Dried Blueberry Muffins

Gluten-free

(*See below for regular flour)

 (yield: 12 muffins)

1/4 cup dried blueberries

2 cups gluten-free flour

1/2 teaspoon xanthan gum

1 tablespoon whey powder

2 teaspoons baking powder

1 teaspoon salt

1/2 cup sugar + 2 teaspoons for sprinkling

1 cup milk

1/2 cup canola oil

1 egg

1/4 cup dark chocolate chips, if you dare (minis would be best)

Put the blueberries in a small bowl and add just enough hot water to cover.

Preheat the oven to 375 degrees F and line a cupcake pan with cupcake liners.

In a small bowl, mix the gluten-free flour, xanthan gum, baking powder, and salt. Whisk to combine.  (*See below for regular flour)

In a medium bowl, mix the sugar, milk, oil, and egg.  Whisk to combine.  Add the dry ingredients and stir.

Drain the blueberries and add them to the mixture. If desired, add chocolate chips. Stir until the goodies are evenly distributed.

Fill 12 muffin cups approximately 2/3 full. Sprinkle with 2 teaspoons sugar.

Bake at 375 until lightly browned, about 15-18 minutes, or until a toothpick, inserted, comes out clean.

*to make these using regular flour, substitute the GF flour with regular and omit the xanthan gum. You don't need the whey powder, either. I use that in gluten-free cooking to keep the texture moist. GF flours can dry out.

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Not-Just-For-Valentine's-Day Chocolate Cake

LUCY BURDETTE: From the way recipes have fallen out this week, you'd think we planned "chocolate week," wouldn't you?  But turns out, we aren't that organized: Great minds just think alike! 

This is my go-to cake for birthdays, special occasions, and days when we need a serious pick me up in my household. This time I baked it in a square pan because I was going to a dinner and needed pieces that would be a little easier to manage. Usually I make it a two-layer cake, frosted all over with the decadent chocolate-sour cream frosting. Any way it's delicious. (However, be warned--the square cake took at least 20 minutes longer because it was so thick. More like a bundt cake than a layer cake. Keep checking it with a toothpick.) 

 Whether or not you have a Valentine this year, you deserve a piece of chocolate cake!

Ingredients for the cake batter:

2 cups all-purpose flour
1 and 1/4 tsp baking soda
1/2 tsp salt
2/3 cup butter, softened (about 10 and 2/3 tbsp)
1 and 3/4 cups sugar
1 tsp vanilla
2 eggs
3 one-ounce squares semi-sweet baking chocolate, melted and cooled
1 and 1/4 cup cold water

Combine the dry ingredients in a small bowl and set aside. Beat the softened butter in a large bowl, then add the sugar and vanilla and beat well. Add the eggs, one at a time, beating after each. Finally, add cooled chocolate and beat well.  Now beat in the dry ingredients, alternating in three sections with the water.

Pour the batter into well-buttered pans and bake at 350 degrees, 25-30 minutes for round pans, 50 or so for the square pan. Cool to room temperature.

Frosting:

3-4 Tbsp butter
1 cup chocolate chips
1 teaspoon vanilla
1/2 cup sour cream
About 2 cups powdered sugar, sifted if you can bear it:)

Melt the butter and chips together over low heat until smooth. Stir in vanilla and let cool off the stove. Then whisk in the sour cream. 

Gradually add the powdered sugar until the icing is a pleasing consistency.

Frost the cake. Refrigerate until you eat it--also refrigerate left-overs (if there are any.)

Here's what it looks like as a standard birthday cake.

And this was my Valentine's edition.

Happy Valentine's Day from all of us at Mystery Lovers Kitchen!    

I can't explain why TOPPED CHEF looks so warped, but I do know that it will be published on May 7!  But you can pre-order the book today. And then please follow Lucy on Twitter,  Facebook, and Pinterest too.  


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