Lemon Muffins with a Strawberry Drizzle

I am currently sitting at my kitchen counter on a comfortable bar stool waiting for the stove to preheat so that I can get my new recipe baking. With all the waiting, I asked myself, “Why not just write down the recipe right now…before you f-o-r-g-e-t….before it feels overwhelming.”

Well, okay.

Here I am then, writing to you while leaned back on my stool with a foot up on the other one, and enjoying the fresh smells of lemons and strawberries.

A friend of mine is in need of some quick items for breakfast for around the house, so I am hoping her family will enjoy these healthy lemon muffins with strawberry sauce drizzled on them. Makes me think of pink lemonade. 🙂 I love pink lemonade!

Now that they are fresh out of the oven, I just had to try one. Couldn’t give my friend a whole bunch of muffins that taste bad now could I? Whew….my new recipe passed the taste test. Not my favorite of my muffin creations (you know I have made many), but very good indeed!

Lemon Muffins with a Strawberry Drizzle

  • Servings: 12-14 Muffins
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*Created by Lori at Creating Beauty in the Kitchen

Ingredients for Muffin:

  • 2 3/4 cups of almond flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 3 fresh lemons worth of zest
  • 3 eggs
  • 1/2 cup grapeseed oil
  • 2/3 cup honey

Ingredients for Sauce:

  • Strawberries
  • Water
  • Honey

Directions:

  • Preheat the oven to 325 degrees.
  • Zest your lemons
  • Mix all the dry ingredients in one bowl, and the wet ingredients in another. Then combine all of them together, mixing well.
  • Line a muffin pan with papers, or grease it well.
  • Pour the batter into each slot, 2/3 of the way full.
  • Make the strawberry sauce by combining strawberries, water, and honey in a food processor. When it is smooth, put it into a pan and heat the sauce up on the stove top.
  • Pour a spoonful of the sauce over each muffin.
  • Bake for 20-25 minutes.

And for those of you who have missed my “blooper” behind the scene posts, here is a little insight into today’s cooking experiment:

  • I cut my knuckle while zesting….not once….not twice….but three times.
  • I stabbed my hand really hard with a toothpick (it is still aching.)
  • And I still make a mess my friends, as evidenced by the picture below. 🙂

What kind of beauty are you creating today?

My Signature2

Raspberry Almond Honey Muffins

Picture me singing to the tune of “These are a few of my favorite things.” Ready? Ok, here goes…..

“These are a few of my favorite muffins”:

You all know I love creating fun, new muffin recipes. Well this one has been added to my list of favorites! I love fruit in my muffins…this one was no exception!

Raspberry Almond Honey Muffins

  • Servings: 12 Muffins
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*Created by Lori at Creating Beauty in the Kitchen

Ingredients:

  • 2 3/4 cups almond flour
  • 3 eggs
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp pure almond extract
  • 1/2 cup honey
  • 1/2 cup coconut milk
  • Fresh Raspberries (Use frozen if needed…you will just need to add a little extra cooking time.)

Directions:

  • Preheat the oven to 325 degrees.
  • Mix all the dry ingredients in one bowl, and the wet ingredients in another. Then combine all of them together, mixing well. Add in the raspberries.
  • Line a muffin pan with papers, or grease it well.
  • Pour the batter into each slot, halfway full.
  • Make a little hole in each one and pour a little bit of honey into it.
  • Now pour more batter to cover the honey, leaving the batter 2/3 of the way to the top.
  • Bake for 20-25 minutes.

My Signature2

Dark Chocolate Chip Cookies with Walnuts and Coconut Shavings

Almond Joys have been my favorite candy bar for so long now that I can’t remember when that even started. But do you know what I would probably love even better? A “Walnut Joy!” 🙂 Chocolate + Coconut + Walnuts!? Yum! This very combination was the inspiration for these cookies.

I was a little hesitant…..coconut flakes in a chocolate chip cookie? Never heard of such a thing! Would it even taste anything like I imagined it would?!

Well, yes my friends, it did! I absolutely loved these! And I am hoping you….my Fiesta Friday friends….will love them too! 🙂

Dark Chocolate Chip Cookies with Walnuts and Coconut Shavings

  • Servings: 24 Cookies
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*Created by Lori at creatingbeautyinthekitchen.wordpress.com

Ingredients:

  • 3 cups almond flour
  • 1 egg
  • 1/2 cup softened butter
  • 2 cups dark chocolate chips
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tbsp pure vanilla extract
  • 1/2 cup honey
  • Chopped walnuts (as much or as little as you would like)
  • Shredded, dry coconut (as much or as little as you would like)

Directions:

  • Preheat oven to 350 degrees.
  • Combine all the wet ingredients in one bowl, and the dry in another. When both are mixed well, combine them together.
  • Add in the walnuts and chocolate chips, making sure they are spread throughout.
  • Line a baking sheet with parchment paper.
  • Try to make each cookie the same size so that they all cook evenly.
  • When putting the dough on the baking sheet, smooch it down a bit, rather than leaving a ball….it cooks better that way.
  • Cook for 7-10 min depending on how you like them.

As always, a big thank you to Angie at the Novice Gardener! Fun to have Julianna at Foodie on Board and Hilda at Along the Grapevine co-hosting the party this week! Thanks ladies! And if you don’t know what this party is that probably means you should join us! 🙂 All are welcome…not just foodies! Click on the icon below. 

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You can also find me here on Pinterest, Facebook, or Instagram.

Almond Shortcake Mini Tarts- Guest Post for Jhuls @ The Not So Creative Cook

Don’t these almond shortcake mini tarts with vanilla almond cream cheese and fresh blackberries look delicious?!

To get the recipe and see more pics, head on over to Jhuls’ site The Not So Creative Cook where I have had the honor of doing a guest post for her.

Most of you know this lovely lady…she is fun. She reaches out to others. She makes us laugh. And she really is creative! 🙂

But if you don’t yet know her, please check out her blog! She is a blessing to all of us who know her!

My Signature2

You can also find me here on Pinterest, Facebook, or Instagram.

Cinnamon Dark Chocolate Chip Muffins with Chocolate Cinnamon Sauce- Take 2

Cinnamon + Dark chocolate!? Love it!!

A lot of you probably haven’t seen my original recipe for these muffins, but I experimented the other day and switched it up a bit. I truly love both recipes! I do like the extra cinnamon though in this new one! 🙂

A friend of mine introduced me to grapeseed oil a while back, but I haven’t experimented with it much until recently. There has been a lot of research done suggesting that this oil has a lot of health benefits.

So, I incorporated it into this recipe, along with using agave instead of honey. I typically prefer honey over agave, but I loved the agave in this.

Both recipes are delicious and oh so moist! You choose! 😉

Cinnamon Dark Chocolate Chip Muffins with Chocolate Cinnamon Sauce- Take 2

  • Servings: about 16 muffins
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*Created by Lori at Creatingbeautyinthekitchen.wordpress.com

Ingredients for Muffins:

  • 2 3/4 cup almond flour
  • 2/3 cup agave
  • 1/2 cup grapeseed oil
  • 1 cup dark chocolate chips
  • 1 tsp vanilla
  • 2 tbsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 3 eggs

Ingredients for Sauce:

  • 1 tbsp cocoa powder
  • 1 tbsp cinnamon
  • 1 tbsp grapeseed oil
  • 3 tbsp agave

Directions:

  • Combine all the dry ingredients in one mixing bowl, and the wet in another. Then  combine them together, making sure it is well mixed.
  • Put liners in 1-2 muffin trays, or you can grease them. I find liners to work best.
  • Pour each muffin spot 2/3 of the way full.
  • Making your sauce is simple- just add all the ingredients together and stir well.
  • Pour a little sauce over each muffin.
  • Add a few extra chocolate chips on top if you would like.

Have you tried using grapeseed oil?

My Signature2

Vanilla Cherry Chocolate Chip Muffins with a Cherry Sauce

I have always loved the combination of fruit and chocolate. When I was a child and was given a box of chocolates, I would take a bite of each one and set it back if it wasn’t filled with the taste of orange or raspberry or cherry. Looking back, I am sure hoping those boxes of chocolate were mine alone or else someone got a fun surprise when they opened the box and saw that they all had a bite out of them. Reminds me of Goldilocks and the Three Bears….except it would go something like this, “Someone’s been eating my chocolates!” 😉

From the mouth of my mom when she tasted these: mmmmmm, mmmmmm, mmmmmm, mmmmmm. That does a girl’s heart good when someone moans their delight the entire time they are eating! 🙂

She said, “All’s I can say is WOW!! That was the most scrumptious breakfast I’ve ever had!”

When I asked her if she would ever guess that these are gluten free or don’t have refined sugar in them, she said, “It never would have crossed my mind.”

The final words from my mom, “I am saving the rest for lunch!” 🙂

How could I not bring something my mom loved so much to Fiesta Friday?! Of course I had to make an extra batch for you all, because mom won’t let me give away the rest of hers! 😉

Vanilla Cherry Chocolate Chip Muffins with a Cherry Sauce

  • Servings: 12 muffins
  • Print

*Created by Lori @ Creating Beauty in the Kitchen 

Ingredients:

  • 2 3/4 cups almond flour
  • 3 eggs
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/2 cup honey + 1/4 for the sauce
  • 1/2 cup almond milk
  • 10 fresh red cherries + 11 for the sauce
  • 1 cup dark chocolate chips

Directions:

  • Preheat oven to 325 degrees.
  • Wash and chop up the cherries.
  • Mix the dry ingredients in one bowl, and the wet ingredients in another. Combine the two, mixing well.
  • Add in the cherries and chocolate chips.
  • Use liners or grease a muffin pan.
  • Pour the batter 3/4 of the way full in each slot.
  • To make sauce, blend the 11 cherries with 1/4 cup honey (I ended up with extra sauce).
  • Pour sauce over the top of each muffin.
  • Cook for 25 minutes.

Happy Fiesta Friday Friends! Can you believe it is already Angie’s 30th?!! Wow! Speaking of the lovely Angie, I hope you know how grateful we are for you! And to your co-hosts….the party wouldn’t be the same without you!

Come join the fun…all are welcome…foodies, crafters, photographers, writers, etc……just click on the icon below.

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My Signature2

Apple Crostata with Mascarpone Cream

Less than 24 hours later, I was back in the kitchen working on another crostata! I was determined to find another flour combination that would work much, much better! This time I used a combination of almond flour and coconut flour…

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I was so excited when I saw how well the dough was holding together…believe me when I say that this is not what the Strawberry Crostata dough was like. 🙂 I was so excited that I had figured out a combination that was not going to be brittle and crumble! Yay!

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Heading into the oven…loved how it looked!

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Okay, so I am realizing that almond flour cooks a bit quicker 🙂 …oops! I have to admit I was super bummed at this point……2 crostatas in, my kitchen a disaster, and still nothing to bring to a get together we were having that night. A long day of baking was awaiting me…

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Don’t entirely let the overly brown crust fool you though. It may not have been pretty enough to bring to the gathering, but it certainly was wonderful enough for hubby and I to snack on during the day! 🙂

Was the crust less crumbly? I am actually really shocked to say that it wasn’t! It started out so good though, didn’t it?!

Was the texture much better? Yes!

Was the taste more delightful? Yes, yes, yes!!

So, as long as you don’t mind the piece falling apart when you cut into the crostata, this low-glycemic gluten free crust is worth making! Really, really tasty!

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Apple Crostata with Mascarpone Cream

  • Servings: About 6 People
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IngredientsFinal

For Pastry:

  • 1 1/4 cup almond flour
  • 1/2 cup coconut flour
  • 2 tbsp honey
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 tsp vanilla
  • 1 tsp lemon zest

For Filling:

  • 4 average size apples
  • 1 tsp nutmeg
  • 2 tbsp honey
  • 1/2 lemon for lemon juice
  • Shaved Almonds

DirectionsFinal

For Pastry:

  • Preheat oven to 400 degrees.
  • Combine all the dry ingredients together in one mixing bowl, and the wet ones in another.
  • Then, combine all the ingredients with one bowl.
  • Work all of the dough into a ball and then flatten it. Wrap it up in plastic wrap and let cool in refrigerator for an hour.
  • After the hour, place the dough onto a parchment paper.
  • Using a rolling pin, roll it out until it is large enough to put the fruit in the middle, and wrap the edges around the fruit.
  • Once you have added all the filling in and wrapped the edges and put the almonds on (see below), move the crostata (keeping it on the parchment paper) onto a baking pan and then let bake in the oven for 30-40 minutes.

For Filling:

  • Slice up the apples and put them in the middle of the dough.
  • In a mixing bowl, cover the apples in the fresh lemon juice, nutmeg, and honey. Make sure the apples are thoroughly covered.
  • Put the apple mixture in the middle of the crust.
  • Wrap the extra dough up around the edges of the apple pile.
  • Use some coconut milk to brush the outsides of the crust and then put sliced almonds on it.

For mascarpone cream recipe and instructions go HERE.

Lori2

 

Mini Cinnamon Roll Muffins

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I love surprises! And the one I got this week was so amazing! One of my dearest friends who lives many states away came into town to see family (I wasn’t expecting this), and she drove to my house to spend time with me! It was so special for so many reasons…

  • I love this woman
  • I hadn’t seen her in over 2 years
  • She is super special to me
  • She drove an extra hour and a half to see me because of some health issues I have
  • I got to meet her twins….last time I saw her she only had 2 kiddos
  • She got to see our home for the first time and can now picture it when we talk to each other
  • She is one of those rare friends you meet in a lifetime who will be a lifelong friend

Here is a picture of us yesterday…

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Over the 5 years we lived near each other, this woman taught me so much about hospitality…loving on and serving people in your home. Making them feel welcome and comfortable. In fact, we used to try to have weekly movie nights together and she would always have a delicious meal cooked for us, which was all set up to enjoy as we hung out. I was always watching and learning from her…she taught me so much, whether she realizes it or not.

Last time this dear friend saw me, I hated cooking and didn’t know how to do it! 🙂 So, how fun to have her and her kiddos come to my home, and for me to show hospitality to them and cook for them!

We decided to go to the park and have a picnic lunch and as I was preparing everything my sweet friend asked if she could help. What was so encouraging to me is that I could say, “No thanks….I am actually really comfortable in the kitchen now!” 😀 Wow, I really am!

Fresh out of the oven when the 5 of them arrived, I made a new recipe I came up with…Cinnamon Roll Muffins. I call them that because the delicious sauce on top makes them taste like you are eating a cinnamon roll!

Not only did it feel so good to cook for this friend of mine for the first time, but hearing one of her son’s comments brought such a smile to my face! This little guy below said, “This is the best treat!” 😀 And keep in mind that he was eating a low-glycemic, gluten free goody with no refined sugar! Woohoo! See, eating this way can taste just as good, if not better! All smiles over here!

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With all that said, Happy Fiesta Friday once again! Let the party begin!  Hope you enjoy these mini cinnamon roll muffins and feel just like this little guy did, that they are “the best treat!”  😀

Always grateful to Angie at The Novice Gardener for hosting such a fun celebration and gathering all of us bloggers together! Thanks Angie!

And here’s a shout out to this week’s co-hosts! Thanks for all the work you will put into this! You make the party all the more fun!

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Mini Cinnamon Roll Muffins

  • Servings: 24 + mini muffins
  • Print

*Created by Lori at Creating Beauty in the Kitchen

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  • 2 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 3 tbsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup coconut milk
  • 1 cup honey

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  • Preheat oven to 325 degrees.
  • Mix the almond flour, coconut flour, 2 tbsp cinnamon, baking soda, and salt in a large mixing bowl.
  • Mix the eggs, 1/2 cup coconut milk, vanilla, and 1/2 cup honey in a small bowl. Once well mixed, add these to the dry ingredients and mix it all up well.
  • Grease two mini muffin tins, or use papers. Pour your batter in.
  • Bake for about 20 minutes.
  • Meanwhile, make your topping by using 1/2 cup coconut milk (the really thick stuff…could be good to refrigerate it overnight before you use it), 1/2 cup honey, 1 tbsp cinnamon, and 1/2 tsp vanilla. Use an electric mixer to whisk everything together until it thickens.
  • When muffins are cooked, pour the cinnamon roll topping on top of each muffin.

 

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Dark Chocolate Chip Cookie Dough- not to cook, to eat! :-)

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This is my most favorite dessert ever! Honestly, I could eat it every day! I love a lot of different desserts…but this?! To me, this stuff is like no other! The funny thing is that it is so very simple. The pure almond extract is what tops it off! I have also tried orange zest which is great too!

Dark Chocolate Chip Cookie Dough

  • Servings: To be Determined by You!
  • Print

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(I’m not specifying amounts, because it depends on how large of a serving size you want, how sweet you want it to be, etc. Play around with it!)

  • Almond flour
  • Coconut oil, melted
  • Honey
  • Dark chocolate chips
  • Pure almond extract

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  • Mix all ingredients together until you have a cookie dough texture.
  • Eat! 😀

Chocolate Brownies with Buttercream Frosting

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After church yesterday we went over to our friend’s house to continue celebrating Easter. It was my job to bring dessert, and I wanted to be super creative and come up with something fun looking for the kids, but knowing I was already feeling stressed, my loving hubby encouraged me to just stick with something easy.

So, that’s what I did! 🙂 I started by using agave for the brownies since it is even lower on the glycemic index, but I decided I didn’t prefer it, so I ended up using honey instead. Next time, I wouldn’t use any agave at all, and I could probably get away without adding much more honey.

I was SO happy with how the buttercream frosting came out! I have tried making a low-glycemic version before, and the consistency has never been quite right. The taste and texture of this was perfect! Loved it!

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Chocolate Brownies with Buttercream Frosting

*Created by Lori at Creating Beauty in the Kitchen

(Buttercream Frosting adapted from Sensitive Economist)

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For Brownies:

  • 3 cups almond flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 egg
  • 1/4 cup coconut oil
  • 2 tbsp vanilla
  • 2 tbsp cocoa
  • 1 cup honey
  • 2/3 cup agave

For Buttercream:

  • 1 cup butter
  • 1 1/2 cups honey
  • 2 tsp vanilla
  • 2 tsp almond extract
  • 3 tbsp almond milk

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For Brownies:

  • Preheat oven to 325 degrees.
  • In a mixing bowl, combine the wet ingredients, except the egg. When it is thoroughly mixed, add the egg and continue to mix.
  • In a large mixing bowl combine the dry ingredients. When mixed, add in the wet ones, stirring well.
  • Use a bit of coconut oil or butter to grease a pizza pan (I used a 14″ deep dish one ) or a large baking dish, and then spread the dough evenly…all the way to the edges. Make it all as flat as possible so that it will cook evenly.
  • Now it is ready to go in the oven. Cook for about 25 minutes. (I cooked longer and they came out harder than I liked.)
  • When it is cooked, take out and let cool.

For Buttercream:

  • With a hand held mixer or standing mixer, combine all the ingredients. Blend until mixed well and the consistency is right.
  • After the brownie pizza/cake has cooled then frost it.
  • Grate a piece of dark chocolate to add shavings to the top of your brownies.

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