Red Velvet Cream Cheese Cookies

 Best eaten on the day.  From Canadian Living cookbook.

Filling:

• 250 g cream cheese, softened
• 1/2 c icing sugar
• 1 tsp vanilla
• Salt

Cookies: 

• 1 1/4 c all-purpose flour
• 1/4 c cocoa powder
• 1/2 tsp baking powder
• 1/2 c unsalted butter, softened
• 1/4 c lightly packed brown sugar
• 1 egg
• Red paste food colouring
  

 For the filling:

In bowl, whisk & mix until smooth.  Refrigerate.

Cookies:

In bowl, combine flour,  cocoa powder, and baking powder.

In a mixer on medium, beat butter with both sugars until light and fluffy.  Beat in egg and food colouring.  Add dry ingredients.  Stir with wooden spoon until batter is smooth.  Refrigerate for 30 minutes.

Preheat oven to 350°F.  Line 2 baking sheets with parchment paper.

Make balls, then flattened disks with cookie batter in hands.  Place 1 tsp filling in disk.  Seal up the disk and roll until round again.  Optionally add sparkling sugar and place on trays about 3 inches apart.  Bake until shiny, 15 - 18 minutes.  Let cool for 2 minutes before transferring to baking sheets.

Instant Pot Split Pea and Barley Soup

Simple, hardy, vegan, and wholesome.

Put these into an Instant Pot:

•     1 pound dried split peas, rinsed and sorted
•     1/2 cup uncooked pearl barley or pot barley
  
•     8 cups water
•     2 bay leaves
•     1 tsp salt
•     1 Tbsp soy sauce
•     1 tsp dried thyme
•     1 tsp garlic powder
•     1/2 tsp dried sage
•     1/4 tsp ground cumin
•     1 1/2 cups diced carrots
•     1/2 cup minced yellow onion
•     1/3 cup finely diced celery

Pressure cook for 15 minutes, allowing for a natural release. Before serving, add:

•     1/2 cup diced green onions
•     1 Tbsp fresh lemon juice
•     Salt and pepper, soy sauce to taste

Adapted from this website, which has far too much needless description.