sunbutter bars

I've never tried to hide my affinity for all things nut butter.  Especially my love for sunflower seed butter, a.k.a., "SFS butter." While I typically stuff my mouth standing with the refrigerator door open dipping and re-dipping my spoon into the jar, I also like to use SFS butter to make stuff!

Sunflower seeds are great for you (and that's what I remind myself between spoonfuls into my open mouth).   They're a good source of vitamin E and an excellent source of essential fatty acids, fiber and protein.  In comparison to peanut butter, my favorite SFS butter (SunButter) reports 1/3 less saturated fat than peanut butter, as well as double the amount of fiber and the same amount of protein.

So technically, these are healthy bars, right?  I vote yes .  Especially with the addition of whole wheat flour.  Definitely healthy.

SunButter Bars
1/2 cup butter, room temperature
1 cup packed brown sugar
1 egg
1 1/4 cup sunflower seed butter
1 cup flour

3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
a splash of lemon juice (optional, but recommended) 
1/2 cup sunflower seeds and chocolate chips (Chocolate covered sunflower seeds  would be great, too!)

1. Preheat oven to 350 degrees.  Line and spray an 8X8 baking dish with tin foil; Set aside.
2. In the bowl of a stand mixer, cream together the butter and brown sugar until light and fluffy. 
3. Add the sunflower seed butter and mix until well incorporated. 
4. Add the egg and vanilla extract and continue to beat until smooth.
5. In a medium bowl, combine the flour, baking powder and salt together then add to the wet ingredients. Fold in the sunflower seeds and chocolate chips.
6. Press dough into prepared baking dish.
7. Bake for about 20 minutes or until light golden brown.

lemon-blueberry cuppies

At the farmers' market, I never can seem to pass up a cheap carton of blueberries.  They end up being thrown in my breakfast smoothies, in salads or just eaten by the handful.

But when I returned from the farmers' market and began unpacking my bags, I realized I had three full cartons of blueberries.

Obviously, a dessert featuring blueberries was begging to be made.  Lemon is such a nice, sunny compliment to blueberries, so I decided on lemon-blueberry cupcakes.

Lemon Blueberry Cupcakes with Lemon Buttercream Frosting
Cupcakes
¾ cup plus 2 tablespoons all-purpose flour, divided
¾ cup cake flour
1½ teaspoons baking powder
¼ teaspoons salt
8 tablespoons unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 teaspoons vanilla extract
2 tablespoons lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

Frosting
1/2 cup unsalted butter, at room temperature
4 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon

1. Preheat the oven to 350 degrees.  Line cupcake pans with paper liners; Set aside. 
2. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. 
3. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. 
4. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. 
5. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. 
6. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
7. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. 
8. Divide the batter evenly between the prepared liners, filling each about ¾ full. 
9. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. 
10. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
11. To make the frosting, cream together the butter and sugar until fluffy.  Add the lemon and zest and mix until incorporated.
12. Slowly add confectioner's sugar until the desired consistency is reached.
13. Top on cooled cupcakes and serve!