Black Bean Cupcakes (??)

Ever since my friend Elizabeth sent some of these over for dessert a few months ago, I've been making them over and over again, trying to get a sugar-free version of this already gluten-free treat. They were SO delicious, like seriously delicious - not in a "oh-they're-pretty-good-for-a-GF-dessert" kind of way. Moist and chocolatey. Guilt-free, kind of. Hooked.

Here's my version of the recipe that my friend used:

Chocolate cupcakes

Mix the following in a really good blender (Nutri-bullet) for about 2 full minutes:
1 can of black beans, drained and rinsed
4 eggs
1 T vanilla
5 T butter, softened
3/4 c. coconut sugar

Once blended, blend in for about 30 seconds:
5 T Special Dark cocoa powder
1 t. baking powder
1/2 t. baking soda

Pour into cupcake liners; bake at 350 for 20-25 minutes.
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Topping/Frosting options:

Did you know you can make powdered 'sugar' from coconut sugar? Use that handy-dandy Nutri-bullet again to blend coconut sugar and a little arrowroot powder to create a powdery sugar that is great for frostings.

PB Frosting
1 c creamy peanut butter, sugar free (everything but peanuts free, actually)
5 T butter, softened
2 c powdered coconut sugar
1/2-3/4 c heavy cream,

Beat PB, butter and sugar. Add in cream and beat til fluffy. Amazing.






Berry sauce (I use this on ice-cream, cheesecake, pound cake and now these chocolate cupcakes!)
Place a bag of frozen berry mix into a saucepan. Heat til thawed, adding a little water if necessary. Smash a bunch of the whole berries as they cook. Add a little cornstarch or arrowroot powder mixed with cold water to thicken, and add a spoonful of coconut sugar if it's too tart for you.

Seafood Paella

Kirk and I have long been enamored with the PBS documentary series, "Spain: On The Road Again" which is a gastronomic tour through Spain alongside some famous actors and foodies. We recently got to thinking about the episode (which I cannot find ANYWHERE) where they are in Valencia having paella. Kirk had his first paella in London (which we all know is the place to eat any cuisine your heart desires - and will not be English fare, wink, wink) and loved it. And then more recently we tried one at Taberna Tapas in Durham, our local foodie capital. It is so beautiful and with such amazing components, how could it not be a culinary delight. So, why not try it at home? I've made it four times in the past month, and we are so smitten, I bought TWO paella pans so I can make it for a crowd. 

(adapted from jocooks)

Ingredients for 4-6 servings:

• Generous drizzle (about 4 T) of EVOO in a paella pan or large cast iron skillet. 
• 2 Andouille or Chorizo sausages, cut into 1" pieces
• 1/2 pound of mild fish (Mahi Mahi works well) cut into 1" cubes
• 1 c chopped onion 
• several (3-7) minced garlic cloves
• 1.5 c "Calasparra" rice (found at World Market) or "Bomba" rice 
• 1 14 oz. can diced tomatoes (fire roasted with green chilis if you like it spicy!)
• 4 c chicken or vegetable stock
• 2 t smoked paprika
• pinch saffron 
• S & P (throughout prep)
• 16 large shrimp, raw, tails on
• 12-16 fresh live mussels (cleaned, if open, discard)
• 12-16 fresh live clams (cleaned, if open, discard)
• 1/2 c frozen baby peas
• Spring onions, chopped for garnish
• Fresh parsley, chopped for garnish
• 2 lemons, cut into wedges for garnish
• Hot sauce, like Tabasco if desired

Heat oil on medium high flame. Add sausages and fish, and sprinkle with S & P. Cook for 5 minutes to sear sides. Push to side of pan, rdeuce to medium flame, and add onions; sprinkle with S & P and cook 3 minutes to soften. Add garlic; cook for one minute. Stir all together, and stir in rice to coat with oil and drippings. Add canned tomatoes; give all a generous stir, and cook for 5 minutes. Add broth, paprika, saffron and S & P again. Stir gently to allow all the broth to be evenly distributed throughout the pan, but then don't stir again; let some rice stick to bottom. Cover loosely with a cookie sheet or some other large lid, but not tightly fitting. cook for 15 minutes, until most of the liquid has been absorbed. Remove lid and place shellfish into the rice in an attractive arrangement. Cook another 10 minutes till mussels and clams open. Turn off heat. Sprinkle frozen peas all over and cover. The heat from the rice, etc. will thaw peas and keep their bright green color. Arrange spring onions, parsley and lemon wedges just before serving in cooking pan.