Almond Flavored Cookie Dough Balls with Dark Chocolate Chips

Image

Remember my recent creation: Walnut Dark Chocolate Chip Cookie Dough Balls? I am convinced this was just the beginning, and that there are all different “Balls of Yumminess” still needing to be created! ๐Ÿ™‚

This one is far simpler than my original recipe, and yet I have to admit that I love it even more! It has the lovely taste of almond, complimented by the deep taste of the dark chocolate. It is very rich, so one big ball is plenty for one sitting, though they taste so good that it is hard to not go back for a second one. ๐Ÿ™‚

ALMOND FLAVORED COOKIE DOUGH BALLS WITH DARK CHOCOLATE CHIPS

  • Servings: 4 Large Balls or 8 Small Ones
  • Print

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

  • 1 cup almond flour
  • 4 tbsp honey
  • 2 tsp pure vanilla extract
  • 1 tbsp coconut oil
  • 1/2 cup dark chocolate chips

DirectionsFinal

  • ย Measure out and melt the coconut oil
  • Mix all your ingredients together, with the exception of the chocolate chips. You may want to taste test as you go along to see if you want as much almond and honey in it as I do. I love it this way, but I know each of us have different preferences. I did think this ratio made a really good dough consistency.
  • Once mixed well and it is a good dough like consistency, add in the chocolate chips.
  • Make into balls.
  • You can eat immediately, or put them into the refrigerator to harden.

Lori

Almond Blueberry Muffins with a Blueberry Almond Sauce

I love blueberry muffins! I mean, I REALLY love blueberry muffins! ๐Ÿ™‚ So I decided, “Why not make one of my most favorite things for Fiesta Friday over at The Novice Gardener?!” You should definitely check out her site, and all of the wonderful dishes people are making for this online party today! I love this fun idea that Angie came up with!

When I began eating low-glycemic, I thought for sure that I would never get to bite into such deliciousness again….I was so wrong! Coconut flour, and particularly almond flour, have become my friends…as you can see on my recipe page from all the different types of muffins I have been creating. ๐Ÿ™‚

ย This was my first attempt at making blueberry muffins…I didn’t start out knowing what I was going to do with them, but I did some experimenting and came up with a combination that I am so happy with! I honestly love these low-glycemic blueberry muffins even better than high sugar ones!

At first I thought I would make some sort of crumble to go on top, like you often see, but then I decided to do something entirely different and make a deliciously rich sauce to go over the top.

Yes, I have already taken a bite….in fact, I have eaten 2 muffins already! ๐Ÿ™‚ I tasted the almond, the warm blueberries….so rich and moist and so delicious! I love the sauce…definitely the finishing touch!

Image

Here is the sauce I made to drizzle over the muffins: pureed blueberries, honey, and almond extract….delicious!

Image

Ready to go in the oven…

Image

ALMOND BLUEBERRY MUFFINS WITH A BLUEBERRY ALMOND SAUCE

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 12 muffins

Ingredients:

  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1 tbsp pure almond extract + 1 tsp (for sauce)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 cups blueberries
  • 1/2 cup honey + 1/3 cup honey (for sauce)
  • 1/2 cup coconut milk
  • 2 eggs

Directions:

  • Preheat the oven to 325 degrees
  • Measure out 1 cup of blueberries and puree them in a food processor.
  • Put the pureed blueberries in a bowl and mix in 1 tsp almond extract, and 1/3 cup honey. Combine thoroughly. (Set aside: this will be your sauce for your muffins.)
  • Combine the flours, baking soda, and salt in a large mixing bowl.
  • In a smaller bowl, combine the eggs, honey, coconut milk, and almond extract.
  • When both your dry and wet ingredients are mixed well, combine them together in the large bowl.
  • Add in 1 cup of whole blueberries, being careful not to smash them.
  • Grease a muffin tin and pour the batter into it.
  • Using a spoon, generously drizzle the sauce over each muffin.
  • Let cook for about 25 minutes. I usually only cook my muffins for 20, but these seemed to take a bit longer. You might want to start out with 20 and just keep checking them.
  • When finished cooking, let them cool for about 10 minutes and then they are ready to eat!

Strawberry & Cream Cheese Baked Stuffed Apple with Cinnamon Honey Drizzle

When I made the blackberry stuffed apple yesterday, I had some more ideas up my sleeve of what I could do with a delicious baked apple. I couldn’t resist trying my idea out this morning. Hubby and I both loved it…it is really rich (so was yesterday’s creation), so eating half of it was ideal for me. I really can’t decide which baked apple I liked more….they are both keepers.

This is what it looked like before it went into the oven…

Image

Fresh out of the oven…

Image

The inside…

Image

STRAWBERRY & CREAM CHEESE BAKED STUFFED APPLE WITH CINNAMON HONEY DRIZZLE

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 1-2 people

Ingredients:

  • 1 Apple (I used red)
  • 1 extra large strawberry (you may need more depending on the size of your apple)
  • Cream Cheese
  • 1/2 tsp cinnamon
  • 1 tbsp honey
  • 1 tsp coconut oil

Directions:

  • Preheat oven to 350 degrees
  • Clean and core your apple, taking out extra so that there is room to stuff it.
  • Clean and cut your strawberry into small pieces.
  • Stuff some of the strawberries into the apple.
  • Put a think layer of cream cheese over the strawberries.
  • Melt the coconut oil (takes 20-30 seconds in microwave.)
  • Combine coconut oil, honey, and cinnamon, mixing well.
  • Drizzle some of the cinnamon honey mixture into the apple.
  • Add more strawberry slices and cream cheese until apple is full.
  • Drizzle the rest of the cinnamon honey topping over the top of the apple, letting it run down the sides.
  • Cook for 30-35 minutes, depending on how soft you want the apple.

Blackberry Stuffed Baked Apple with Crumble Topping

For some reason when I went to bed last night, I was thinking about what I would make for breakfast in the morning, and this rich, fruity idea is what came to mind!

Though I had no idea if this combination was a good idea, my first bite told me it was! Breakfast? Sure, why not!? Dessert? Definitely! ๐Ÿ™‚

All cooked & ready to eat!Image

Here is what it looked like when I cut into it…

Image

BLACKBERRY STUFFED BAKED APPLE WITH CRUMBLE TOPPING

*Created by Lori at Creating Beauty in the Kitchen

*Serving Size: 1-2 people

Ingredients:

  • 1 Apple (I used red)
  • Blackberries (enough to stuff the apple with…this will depend on your apple. Plus, some to put around the bottom of the dish)
  • 1 Orange
  • 1 1/2-2 tbsp Almond Flour
  • 1/2-1 tsp ground cinnamon
  • 1-2 pats of butter, softened

Directions:

  • Preheat the oven to 350 degrees
  • Wash and core the apple. Make sure not to break out the bottom of the apple or what you fill it with will leak out. You will want to take out more than just the core, so that there is enough of a hole that you can put plenty of goodies inside.
  • Place the apple inside of a small baking dish (I used a Pyrex one).
  • Wash the blackberries and start filling the apple with them until about half full.
  • Slice the orange in half and squeeze out some juice from one half into the apple and over the blackberries.
  • Make your crumble topping by adding together the flour, cinnamon, and butter.
  • Put some of the crumbles on top of the blackberries.
  • Now add more blackberries to the apple until it is full.
  • Squeeze more juice from the orange over them, and then add more of your crumble mixture over the top.ย 
  • With any leftover room in your small baking dish, place blackberries around the bottom of it, using the other half of the orange to squeeze juice over them.
  • Add the crumble topping to these as well.
  • I added a little bit of water to the bottom of the dish since orange juice is sticky, and I didn’t want everything to get crusted to the bottom. (I don’t really know if I needed to do this.)
  • Bake for 30 minutes. (The apple still had crispness to it at this point, so if you prefer softer then cook longer.)
  • Serve hot, and enjoy!

Blackberries with Homemade Chocolate Strawberry Sauce

What better thing to go with some creamy scrambled eggs than a bowl full of fresh blackberries that are drizzled with chocolate strawberry sauce?! We loved it this morning!

Image

BLACKBERRIES WITH HOMEMADE CHOCOLATE STRAWBERRY SAUCE

*Created by Lori at Creating Beauty in the Kitchen

Serving Size:2 people

Ingredients:

  • 1 1/2 containers of blackberries
  • 1 tbsp cocoa powder
  • Enough fresh strawberries to make 3 tbsp of them pureed
  • 2 tbsp honey
  • 1 tbsp coconut oil

Directions:

  • Wash and cut up the strawberries and puree them in a food processor.
  • Meanwhile, melt the coconut oil.
  • Combine the pureed strawberries, coconut oil, honey, and cocoa, mixing well.
  • You might want to warm the sauce up a bit in the microwave…I liked the cold fruit mixed with the warm sauce.

Note: you will have extra sauce with this recipe…keep some in a container in your refrigerator to use with other fruits for snacks, breakfast, or dessert. If you don’t want the extra, then cut the sauce ingredients in half.

Chocolate Hazelnut Dark Chocoloate Chip Mufffins with Chocolate Hazelnut Sauce

Remember my last post when I said that I had something up my sleeve that I needed homemade hazelnut spread for? Well, this is what was up my sleeve! I wanted to make us something yummy for Valentines and the rich, yet smooth flavor of chocolate and hazelnut was my inspiration. I didn’t have any heart shaped tins, so I made mini-muffins instead.

I actually tried two versions of these: one with the chocolate chips, and one without. We liked them both, but here is what you need to know: you taste the chocolate hazelnut even more when you don’t add the chocolate chips in, so how you would make them depends on what you are going for.

Image

Image

CHOCOLATE HAZELNUT DARK CHOCOLATE CHIP MUFFINS WITH CHOCOLATE HAZELNUT SAUCE

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 12 muffins or 24 mini muffins

Ingredients:

  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 4 tbsp homemade chocolate hazelnut spread (plus extra because this will be the sauce you pour over your muffins.)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1 cup dark chocolate chips (optional)

Directions:

  • Preheat oven to 325 degrees
  • Mix the almond flour, coconut flour, baking soda, and salt in a large bowl.
  • Mix the coconut milk, 4 tbsp chocolate hazelnut spread, honey, and eggs in another bowl. When thoroughly mixed, add this to your larger mixing bowl with the dry ingredients.
  • If you are going to add chocolate chips, add them now and distribute evenly around.
  • Grease a muffin pan and pour in the batter.
  • Take your extra chocolate hazelnut spread and pour some over the top of each muffin.
  • Let cook for 20 min.

Homemade Chocolate Hazelnut Spread

I had a creation up my sleeve yesterday that I really needed something like Nutella for. I had actually never heard of such a yummy thing until about a year or two ago, and I fell in love with it instantly!

Though my research on Nutella told me that it falls into the low-glycemic category, when you look on the container, the first ingredient is sugar. It has some things in it that I was pretty positive could be substituted with lower glycemic and healthier options. That is when I came across a recipe at Chocolate Covered Katie.ย I adapted it a bit as I went along…taste tests always help to figure out if you need to add anything more. Besides splitting the recipe in half due to the fact I didn’t need that much, I added a bit more vanilla, left out the salt, used honey instead of her other sweetener suggestions, and added more sweetener (honey) than she had on her recipe. I have my adapted recipe below, but you might want to play around with it yourself. You may not need it as sweet, or you may want it sweeter. We loved the way it turned out!

Image

Image

Image

HOMEMADE CHOCOLATE HAZELNUT SPREAD

*Adapted by Lori at Creating Beauty in the Kitchen from a recipe at Chocolate Covered Katie

Ingredients:

  • 1 cup hazelnuts
  • 5 1/2 tbsp honey
  • 1 tbsp pure vanilla extract
  • 1/8 cup cocoa powder
  • 1/4 cup almond milk

Directions:

  • Preheat oven to 350 degrees.
  • Put hazelnuts on a baking sheet and roast for 10 minutes.
  • After roasting, you need to take the skins off of all the hazelnuts. A lot of them will come off really easily, but I did have some that were extremely stubborn. So, be prepared that due to stubborn ones, this could take a little longer than you hoped. ๐Ÿ™‚
  • Once you have the skins off, put them into a food processor. Be patient with this. It will take a lot of processing until you get to the butter-like consistency that you want to be looking for. At first you are probably going to be thinking, “There is no way this is going to turn to butter!” But, trust me, it will! ๐Ÿ™‚
  • Once you have reached a butter like consistency, add in your other ingredients and continue to process until smooth and mixed thoroughly.
  • Now you are ready to eat some, or use it to cook with!

Orange Dark Chocolate Chip Muffins with Chocolate Orange Sauce

From as little as I can remember, every Valentine’s Day my dad would get both my mom and I a heart shaped box of chocolates. I looked forward to it every year!ย  Once I opened mine I had one mission: take a bite out of every single piece until I found the one I was looking for….the one filled with orange cream. ๐Ÿ™‚

To me, there is no greater combination than orange and chocolate!

As I have been thinking about this, I just knew that I had to experiment and try to come up with a muffin with this very combination. So, that is exactly what I did yesterday, and I am so happy with how they turned out!

Image

Image

Image

I took a picture of the inside of the muffin, so you could see what it looks like. I love being able to see the orange zest in it.ย  Image

ORANGE DARK CHOCOLATE CHIP MUFFINS WITH CHOCOLATE ORANGE SAUCE

  • Servings: 12 Muffins
  • Print

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

For muffin:

  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup freshly squeezed orange juice
  • 1 tbsp orange zest
  • 2 eggs
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1 cup dark chocolate chips

For Sauce:

  • 1/2 cup freshly squeezed orange juice
  • 1 tbsp cocoa powder
  • 2 tbsp honey
  • 1 tbsp coconut oil

(I ended up with extra sauce, so you probably won’t need it all. I saved mine to pour over some fruit!)

DirectionsFinal

  • Preheat oven to 325 degrees
  • Mix the flours, baking soda, salt, and zest in a large bowl.
  • Mix the eggs, orange juice, coconut milk, and honey in another bowl. When mixed well, then combine them with your dry ingredients.
  • Add in the chocolate chips and mix thoroughly so they are spread throughout.
  • After greasing the muffin tin, pour the batter in.
  • Meanwhile, make your sauce by first melting the coconut oil.
  • Combine the melted coconut oil with the orange juice, honey, and cocoa. Mix well.
  • Pour some of the sauce over each muffin.
  • I normally cook my muffins for 20 minutes, but this one I ended up cooking for 24. I think this was due to the extra liquid in it.
  • When finished cooking, let cool, and then eat! ๐Ÿ™‚

Lori

Chocolate Dark Chocolate Chip Muffins with Srawberry Chocolate Sauce

I am absolutely loving experimenting and trying out different types of muffins! My hubby continued to be my inspiration this morning, with his great love of chocolate, and with Valentine’s Day right around the corner, all this chocolatey goodness seems only fitting! I have to be careful though, because my hubby likes unadulterated chocolate…he is a purist when it comes to this. ๐Ÿ™‚ Purist and all though, I managed to get him to love the strawberry I added to his chocolate this morning. ๐Ÿ™‚ These were delicious, and happen to be both low-glycemic and gluten free! And this is another recipe that I created myself….I am so excited….never knew I could do this!

Image

Image

CHOCOLATE DARK CHOCOLATE CHIP MUFFINS WITH STRAWBERRY CHOCOLATE SAUCE

  • Servings: 12 Muffins
  • Print

ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย  *Created by Lori at Creating Beauty in the Kitchen

Ingredients for muffin:

  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup coconut milk
  • 1/2 cup honey
  • 1 cup dark chocolate chips

Ingredients for sauce:

  • 1 tbsp cocoa powder
  • 3 tbsp strawberries pureed (add more if you want a stronger strawberry taste)
  • 2 tbsp honey
  • 1 tbsp coconut oil

Directions:

  • Preheat oven to 325 degrees
  • Mix the flours, cocoa powder, baking soda, and salt in a large bowl.
  • In another bowl, mix the eggs, vanilla, coconut milk, and honey.
  • Combine the wet ingredients into the bowl with the dry ones. Mix thoroughly.
  • Add in the chocolate chips and make sure they are distributed around well.
  • Grease the muffin tin
  • Pour batter into the muffin tin.
  • To make the sauce, wash and cut up the strawberries, then puree them in a food processor.
  • Meanwhile, melt the coconut oil.
  • Combine the pureed strawberries, coconut oil, cocoa powder, and honey and mix well.
  • Pour over the muffins.
  • Cook for 20 minutes.

Fresh Fruit with Chocolate Cinnamon Sauce

Remember that chocolate cinnamon topping I put on the cinnamon dark chocolate chip muffins I made? Why not pour it over a fresh cup of fruit?! That is exactly what I did this morning for breakfast. Absolutely delicious! I chose to use strawberries, red cherries, and blueberries, but I can think of other fruit that would be wonderful with this!

This would be good for breakfast, snack, or dessert, which made it hard to choose which category to put the recipe under. For those of you who want to print it up, I finally decided on breakfast. ๐Ÿ™‚

Image

Image

FRESH FRUIT WITH CHOCOLATE CINNAMON SAUCE

*Created by Lori at Creating Beauty in the Kitchen

Serves: 2

Ingredients for Main Part:

  • Strawberries
  • Red Cherries
  • Blueberries

(Or any other yummy fruit you want to use. Use enough for 2 people, or increase if you are cooking for more.)

Ingredients for Sauce:

  • 1 tbsp cocoa powder
  • 1 tbsp ground cinnamon
  • 2 tbsp honey
  • 1 tbsp coconut oil

Directions:

  • Wash and cut up your cherries, making sure the pit is out. (I just cut around the pit)
  • Wash and cut your strawberries into small slices.
  • Wash your blueberries.
  • Combine all fruit evenly into two separate ramekins or bowls.
  • Meanwhile, melt the coconut oil. When melted, combine it with the cocoa powder, honey, and cinnamon. Stir well.
  • Pour the chocolate cinnamon sauce evenly over both ramekins of fruit.
  • Serve immediately.