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! πŸ™‚ 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!” πŸ˜€ 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!” πŸ˜€ 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!Β  Hope you enjoy these mini cinnamon roll muffins and feel just like this little guy did, that they are “the best treat!”Β  πŸ˜€

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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Mexican Breakfast Pizza

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There is never a bad day to have breakfast for dinner, is there? πŸ™‚ I don’t know about you, but there has always been something great to me about breakfast at night…maybe it is a bit nostalgic of me, bringing back fun memories from when I was a kid.

Well, breakfast is exactly what we had for dinner tonight. This recipe was inspired by my fun and super talented (both in cooking and in photography) friend, Patty. If you haven’t been over to her site, you totally need to go! When she made her Mexican Breakfast Pizza the other day, I knew without a doubt that I needed to try it out! I made mine a little different, but I never would have thought of this great idea if it wasn’t for her! (Thanks Patty!!)

I have cooked a lot of breakfasts over the last couple months and this has made the top five for sure….absolutely enjoyed it so much!!

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MEXICAN BREAKFAST PIZZA

*Adapted by Lori at Creating Beauty in the Kitchen from Patty’s wonderful recipe at Patty Nguyen

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  • 1 avocado
  • 4 eggs
  • 1 cocktail tomato
  • 1 tsp lemon juice (from a real lemon)
  • 2 cloves fresh garlic
  • Cilantro (to your liking…I used lots)
  • Black pepper
  • 2 flour tortillas (I used soft taco size)
  • Monterrey Jack Cheese

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  • Chop up the tomato, garlic, and cilantro.
  • To make the guacamole, put the avocado in a mixing bowl and smash it up. Add in a tsp of lemon juice, tomatoes, garlic, cilantro, and pepper. Mix thoroughly. Set aside.
  • Put the 4 eggs in a skillet, making sure not to break the yolks.
  • As they begin to cook, put 2 tortillas into a toaster oven, toasting them to your liking. Ours actually came out hard, instead of just warmed up, but I actually liked that. I truly was able to eat it like a pizza, and didn’t even need utensils.
  • Cook the eggs until the whites are white and not opaque. (Depending on how done you want your eggs will effect what you do next. If you want your yoke runny, you will want to make sure to move onto the next step while the yoke is still runny. If not, cook longer.)
  • Turn your oven onto Broil. Unless your pan can tolerate the high heat, leave the door open and your handle out as you broil the dish for about 2 minutes. Like I have mentioned before, make sure you use a skillet that is safe to do this with, and be careful that the handle doesn’t get too hot. You may need to grab it with a pot holder, even though it has been outside the oven.
  • While eggs are broiling, put a nice layer of the guacamole onto each tortilla, covering them well.
  • When the eggs are done, put 2 eggs on top of each tortilla.
  • Add Monterrey Jack cheese and garnish with extra cilantro.

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Egg, Black Bean, Feta, & Sun Dried Tomato Skillet

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I am not sure if I could ever go back to just plain eggs again….I love combining them with all sorts of delicious, rich flavors!

I have so many favorites, but this one is near the top of that list! Absolutely loved it!

EGG, BLACK BEAN, FETA, & SUN DRIED TOMATO SKILLET

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

  • 3-4 eggs
  • 1 can black beans
  • 1/4 cup sun dried tomatoes
  • 1 fresh clove of garlic
  • 2 tbsp fresh oregano
  • 1 tbsp olive oil
  • 1/3 cup feta cheese

DirectionsFinal

  • Drain and rinse the black beans.
  • Use a garlic press or chop up the garlic into tiny pieces.
  • Chop the dun dried tomatoes into smaller pieces.
  • Chop up the fresh oregano.
  • Pour the olive oil in a large skillet over medium heat. Add in the beans, sun dried tomatoes, garlic, and oregano. I let this cook for about 5 minutes I think…maybe a little more.
  • Add in the eggs, making sure not to break the yokes.
  • Cook the eggs until the whites are white and not opaque. (Depending on how done you want your eggs will effect what you do next. If you want your yoke runny, you will want to make sure to move onto the next step while the yoke is still runny. If not, cook longer.)
  • Sprinkle the feta cheese throughout the skillet.
  • Turn your oven onto Broil. Unless your pan can tolerate the high heat, leave the door open and your handle out as you broil the dish for about 2 minutes. Like I have mentioned before, make sure you use a skillet that is safe to do this with, and be careful that the handle doesn’t get too hot. You may need to grab it with a pot holder, even though it has been outside the oven.
  • Serve on a plate & sprinkle a little extra feta on if you would like.

Lori

Quinoa & Egg Skillet with Basil & Sun Dried Tomatoes

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Okay, so it seems like I have missed the mark today…I didn’t make something green for St. Patty’s Day. Does it count that I have fresh basil in this dish!? It is “green” after all. πŸ™‚ No, in all honesty, I didn’t even realize it was St. Patrick’s Day. Sometimes days just get here before I know it, and I guess today was one of those. πŸ™‚

This mornings breakfast reestablished that quinoa is one of my favorite things. I don’t know if it was how I cooked it (which was different from the other night), the fact that I used the white colored quinoa instead of red, or because it was just an entirely different dish, but we loved this so much more! Give it a try….honestly, we both really, really loved it!!

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QUINOA & EGG SKILLET WITH BASIL & SUN DRIED TOMATOES

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

  • 1/2 cup white quinoa
  • 1 cup water
  • 2 eggs
  • About 2 tbsp chopped, fresh basil
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup whole sun dried tomatoes
  • 1 clove fresh garlic
  • 2 tbsp olive oil

DirectionsFinal

  • Measure out and rinse the quinoa.
  • Put 1 cup of water into a saucepan and boil.
  • When the water comes to a boil, add in the quinoa until it begins to boil again.
  • Reduce to medium heat, place a lid on the saucepan, and let simmer for about 12 minutes or until it has sucked up all the water. (It took me 14 minutes).
  • When this is finished, take it off of the heat, stir it, cover again, and let sit for 15 minutes.
  • While the quinoa is cooking, cut up the basil, garlic, and sun dried tomatoes.
  • When you are in the final minutes of letting the quinoa sit, then put 1 tbsp of olive oil into a large skillet over medium heat and add the garlic, basil, and sun dried tomatoes. Cook them for a few minutes and then you should be ready to add in the quinoa.
  • Cook, stirring occasionally for a few minutes. Add in 1/4 cup Parmesan cheese and 1 tbsp of olive oil and mix thoroughly.
  • Move the quinoa towards the sides of the pan, leaving room in the middle. Put the two eggs in the middle, making sure not to break the yokes.
  • Cook the eggs until the whites are white and not opaque. (Depending on how done you want your eggs will effect what you do next. If you want your yoke runny, you will want to make sure to move onto the next step while the yoke is still runny. If not, cook longer.)
  • Turn your oven onto Broil. Unless your pan can tolerate the high heat, leave the door open and your handle out as you broil the dish for about 2 minutes. Like I have mentioned before, make sure you use a skillet that is safe to do this with, and be careful that the handle doesn’t get too hot. You may need to grab it with a pot holder, even though it has been outside the oven.
  • Serve on a plate & sprinkle a little extra Parmesan cheese on top.

Lori

Cinnamon, Curry Apple & Egg Skillet

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It is Fiesta Friday again! So why not spice things up with a breakfast dish using something I always thought I hated, but actually like…curry.

The funny story behind this breakfast is that it was never supposed to be. πŸ™‚ At least, I didn’t think it was. My hubby needed a quick breakfast, so I walked downstairs to the kitchen determined to just throw something simple together that I have made before. I told myself that I wouldn’t do any of my experimenting, like I am so likely to do these days. πŸ™‚ Nope, no experimenting!

The next thing I knew I was pulling things out of the refrigerator and out of the cabinet that I literally had no idea what I was going to do with. But I was excited, and that is how this breakfast came about…it has unusual ingredients that I never would have thought would go together, but they actually do, and my hubby and I both liked it! Savory & sweet!

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CINNAMON, CURRY APPLE & EGG SKILLET

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

  • 3-4 eggs
  • 2 small apples
  • 1/4 cup red onions
  • 3 tsp cinnamon
  • 1/2 tsp curry
  • 1/4 cup apple juice
  • 1 sprig of rosemary
  • 1 tbsp olive oil

DirectionsFinal

  • Cut up the onion and apples.
  • Put 1 tbsp olive oil in a medium to large skillet on medium heat.
  • Add the onion and apples to the skillet.
  • Mix the cinnamon and curry together. Sprinkle over the apples and onions.
  • Let cook for a couple minutes, then add in the apple juice. I let it cook for a while longer, softening up the apples some.
  • Move the apples and onions to the sides of the skillet and add the eggs to the middle, making sure not to break the yokes.
  • This is when I added the fresh rosemary, sprinkling it around.
  • Cook the eggs until the whites are white and not opaque. (Depending on how done you want your eggs will effect what you do next. If you want your yoke runny, you will want to make sure to move onto the next step while the yoke is still runny. If not, cook longer.)
  • Turn your oven onto Broil. Unless your pan can tolerate the high heat, leave the door open and your handle out as you broil the dish for about 2 minutes. Like I have mentioned before, make sure you use a skillet that is safe to do this with, and be careful that the handle doesn’t get too hot. You may need to grab it with a pot holder, even though it has been outside the oven.
  • Eat immediately!

Lori

Almond Dark Chocolate Chip Pancakes with Chocolate Almond Syrup

WARNING: This recipe is for major chocolate lovers! πŸ™‚ It is rich and delicious and tastes like dessert! πŸ™‚

I found the base ingredients for this recipe (the amount of flour & eggs) over at Wellness Mama and then used my creativity from there. The funny thing is that when I woke up this morning I actually told my hubby, “I think all my creative juices have dried up.” πŸ™‚ I guess not. πŸ™‚

I have been on a “pure almond extract” kick lately….I LOVE the taste that it adds to baked goods. In fact, I am not sure there is a more yummier taste! πŸ™‚ So, that was my inspiration for these pancakes this morning.

(It truly is rich, so if you are not a serious chocolate lover, you may want to go with butter and pure maple syrup for your topping instead of the syrup I made.)

The finished product when it was cut into…..yummy!

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ALMOND DARK CHOCOLATE CHIP PANCAKES WITH CHOCOLATE ALMOND SYRUP

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: Approximately 12 small pancakes

Ingredients for Pancakes:

  • 1 1/2 cups almond flour
  • 3 eggs
  • 1 cup almond milk (less if you want thicker pancakes)
  • 1 Tbsp pure almond extract
  • 1 cup dark chocolate chips

Directions for Pancakes:

  • Mix all ingredients together in a large bowl, except the chocolate chips.
  • When that is mixed thoroughly and the batter is the consistency you need, add in the chocolate chips.
  • Cook in a skillet on medium high heat. Let them cook on one side. Let the bubbles stop popping, and then flip them.
  • When both sides are cooked, put them on a plate and pour the syrup over them.

Ingredients for Syrup:

  • 1 tbsp cocoa
  • 2 tbsp honey
  • 3 tsp pure almond extract
  • 2 tbsp coconut oil
  • 3 tbsp almond milk

Directions for Syrup:

  • Melt the coconut oil and pour in a small mixing bowl.
  • Add in the rest of the ingredients and mix thoroughly.
  • Pour over the pancakes when they are finished.
  • Enjoy! πŸ™‚

Almond Blueberry Muffins with a Blueberry Almond Sauce

I love blueberry muffins! I mean, I REALLY love blueberry muffins! πŸ™‚ 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. πŸ™‚

Β 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! πŸ™‚ I tasted the almond, the warm blueberries….so rich and moist and so delicious! I love the sauce…definitely the finishing touch!

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

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Ready to go in the oven…

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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!

Eggs with Black Beans & Kale

It has kind of become a joke with some of my friends when I say, “I used to hate that, but now I love it!” or “I would never have eaten that before!”

The reason it makes us all laugh is because I say that about TONS of things. Here are some of the things I hated or would never have eaten before starting my cooking adventures: avocados, guacamole, kale, quinoa, cilantro, curry, gluten free flours, mango, and black beans.

And not only am I cooking with and/or eating these things now, but I am absolutely loving them! This week I have particularly been hooked on black beans….they are so good and so filling! I think I was craving them this morning and decided to do a little experimenting!

I can honestly say I have never had beans for breakfast, at least not to my recollection. I now know I was totally missing out!

Black beans with kale, red onions, cilantro, chili powder, Monterrey Jack cheese, and an egg….wow! This is one of my most favorite breakfasts! (Note: did you notice that this dish contains 3 things on my previous “will not eat” list?) πŸ™‚ My friends are convinced that my taste buds are totally changing! I think they are right. πŸ™‚

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EGGS WITH BLACK BEANS & KALE

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 2 people

(For those of you doing the 21 day fix eating plan with Beachbody, a serving for 1 person counts as follows: 1/2 red, 1 yellow, 1/2 green, 1/2 blue. Note that this recipe is for two people, so you need to cut it in half)

Β Β Β Β Β Β Β Β  Ingredients:

  • 2 eggs
  • 1 cup black beans
  • 4 tbsp chopped red onions
  • 1/2 tsp chili powder
  • 1 cup kale
  • 2 tbsp fresh cilantro
  • 1 tsp olive oil
  • 4 tbsp Monterrey Jack cheese

Β Β Β Β Β Β Β  Directions:

  • Drain and rinse the black beans, measuring them out.
  • Dice your onions and chop your cilantro into smaller pieces.
  • Wash the kale and rip it into small pieces.
  • Put 1 tsp olive oil in a large skillet, adding in everything but the eggs and cheese. Saute for a bit.
  • When onions look sauteed and the kale cooked, add in the eggs. Be careful not to break the yokes.
  • Cook the eggs until the whites are white and not opaque. (Depending on how done you want your eggs will effect what you do next. If you want your yoke runny, you will want to make sure to move onto the next step while the yoke is still runny. If not, cook longer.)
  • Add the cheese and sprinkle over the entire dish.
  • Turn your oven onto Broil. Unless your pan can tolerate the high heat, leave the door open and your handle out as you broil the dish for about 2 minutes. Make sure you use a skillet that is safe to do this with, and be careful that the handle doesn’t get too hot. You may need to grab it with a pot holder, even though it has been outside the oven.
  • Ready to eat!

Mediterranean Scramble

Once again, I couldn’t resist and just had to experiment a bit with our breakfast this morning!

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I have never used fresh Rosemary before, and I thought this morning’s breakfast would be a great time to try it out.

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I sauteed the onions, Rosemary, and sun dried tomatoes, before adding in the eggs and cheese.

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MEDITERRANEAN SCRAMBLE

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 2 people

Ingredients:

  • 5 eggs
  • 2 tbsp red onion (basically 1 slice, chopped up)
  • 1 tbsp fresh Rosemary
  • Lemon for 1 tsp fresh lemon juice
  • 2 tbsp chopped sun dried tomatoes
  • 1 tbsp feta cheese
  • 1 tsp olive oil

Directions:

  • Chop the Rosemary and sun dried tomatoes, and dice the red onion.
  • Put 1 tsp of olive oil in a skillet. Throw in the Rosemary, sun dried tomatoes, and red onions, sauteing them.
  • Meanwhile, mix the eggs, feta, and lemon juice in a bowl.
  • Pour the egg mixture into the skillet and cook until eggs are to your liking.

Mexican Scramble

This morning’s breakfast began because of one little mistake. Instead of putting basil into my mixing bowl, I accidentally put cilantro. Yes, it really was a “little” mistake, and yet it was also “big”, because as you know, cilantro and basil are two very different tasting herbs.

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I felt up to the challenge though, recognizing that I might fail and it might taste so bad that we would either have to eat it holding our noses, or just throw it out. πŸ™‚ Maybe it was Brene Brown’s words that I read last night from Daring Greatly that were stuck in my head: “What’s worth doing even if I fail?” To me, this was worth doing. πŸ™‚

I figured I made some eggs the other day that had an Italian flare to it, so why not give the eggs a Mexican food flare?

In addition to the cilantro, I added lime juice, chile pepper, Monterrey Jack cheese, and avocado. And you know what? I actually loved it! It was so good! Look what hubby and I would have missed out on if I wasn’t willing to give it a try!

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MEXICAN SCRAMBLE

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 2 people

Ingredients:

  • 5 eggs
  • 1 handful of fresh cilantro leaves
  • 1/4 tsp chile pepper
  • 1/4 tsp lime juice (from fresh lime)
  • 3 tbsp Monterrey Jack cheese
  • 1/2 of an avocado

Directions:

  • Chop the cilantro up or just tear the leaves into smaller pieces
  • Scoop out the avocado
  • Combine the cilantro, avocado, chile pepper, lime juice, cheese and eggs into a bowl. Mix thoroughly.
  • Cook in skillet over medium heat.