Ganache Cookies Coated with Cinnamon & Cocoa

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Many of you have asked me how the ganache cookies came out. Well, they were an absolute hit! I loved them, hubby loved them, the kids loved them, the adults loved them….everybody loved them! I was hoping they would turn out super yummy, but I didn’t quite expect this response. We ate every last one of them, all licked our fingers clean, and even wanted more. I was even asked if I had extra hidden away that we were saving for ourselves that I could bring out…hehehe. And I will admit, it wasn’t beyond me…I used my fingers to lick up the plate! πŸ™‚

The secret was keeping them in the freezer instead of the refrigerator until we were ready to eat them…I realized that mid-day when I checked on them. Freezing them will give them the consistency that you really want.

Something else I was surprised by was how much people loved the ganache cookies coated in cinnamon and cocoa, so I wanted to make sure to post a picture of them here. These were the ones I was most hesitant about, and just assumed everyone would prefer the walnut ones. To my surprise though, these cinnamon cocoa ones turned out to be the favorite of many!Β  I loved them too, but my favorite was still definitely the ones dipped in walnuts.

For the ganache recipe, click HERE and just substitute the walnuts with a half & half mixture of cocoa and cinnamon.

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Spiced Blueberry & Dried Apricot Quinoa with a Blueberry Sauce

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I recently had quinoa for the first time, and to my surprise, I absolutely loved it! So, off to the store I went! Tonight I used red quinoa, and as usual, I had little idea as to what I could and would do with it. I chose these ingredients: dried apricots, blueberries, hazelnuts, olive oil, curry, cinnamon, black pepper, and rosemary. Again, unusual ingredients, but my gut told me they would work well together.

And they did! We really thought the ingredients complimented one another, but my hubby and I both felt like it was a little bland. I didn’t know if I should just keep trying to add more spices (I did this some)…all I knew is that I didn’t want to give up on this dish.

So, though I have never heard of someone doing this, I made a blueberry sauce to go over it. I thought, “Why not?!”Β  The sauce turned out great, and we liked the quinoa much better this way!

That said, to be honest, this isn’t a favorite of mine, but I still wanted to share it with you all in case it might turn into a favorite for you. πŸ™‚ If you have any ideas on how I could have made it less bland (besides making a sauce), please suggest away!

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SPICED BLUEBERRY & DRIED APRICOT QUINOA WITH A BLUEBERRY SAUCE

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

For Quinoa:

  • 1 cup red quinoa
  • 1/4 cup chopped hazelnuts
  • 1/3 cup dried apricots
  • 1/3 cup blueberries
  • 3/4 tsp curry
  • 3/4 tsp cinnamon
  • 1 sprig of rosemary
  • 1 1/2 tbsp olive oil
  • black pepper

For Blueberry Sauce:

  • About 1 1/2 cups blueberries
  • 2 tbsp honey
  • 1/2 tsp cinnamon

DirectionsFinal

For Quinoa:

  • Chop up the hazelnuts and the dried apricots into small pieces.
  • Measure out the blueberries and set them aside.
  • Put the quinoa in a bowl with cold water covering it. Allow it to sit for 5 minutes.
  • Use a strainer with very small holes to drain the water out of the quinoa. Rinse thoroughly.
  • Put the quinoa in a medium skillet that has a lid…you will want to use it later. Put it on medium-high heat. This is so you can toast the quinoa.
  • Stir until the quinoa has separated and begin to smell fragrant. (I really noticed a difference in the smell.)
  • Add 2 cups of water, and let it come to a boil.
  • Once it does, turn the heat down to low, put the lid on the pan, and let simmer for 15-20 minutes.
  • Then you will want to use a strainer to drain out the excess water. After you do this, put the drained quinoa back in the skillet.
  • Take it off the stove, cover it with a clean dish towel (it will soak up extra moisture), put the lid back on, and let it sit for 10 minutes.
  • After it has sat for 10 minutes, add in all your other ingredients. Stir thoroughly to get everything mixed in well.
  • Return the skillet to the stove on medium heat, stirring until everything is warm.
  • Serve in bowls.

For Blueberry Sauce:

  • Puree the blueberries in a food processor
  • mix the honey and cinnamon in with the pureed blueberries.
  • Pour over the quinoa.

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

Walnut Dark Chocolate Chip Cookie Dough Balls

I had the choice last night of either bringing a side or a dessert to our small group. My question: is there really any decision that needs to be made?! Dessert any day! πŸ™‚

Yesterday was busy, so I didn’t have a chance to run to the store. You know what that meant…raiding my fridge and pantry and making something out of what I had on hand.

Well, it certainly helped that I had some inspiration…and that inspiration came from Dimple over at Shivaay Delights. She recently made these delicious looking chocolate snowballs (which I do hope to try at some point). Her recipe inspired me to make a ball of yumminess that was low-glycemic and that I didn’t actually have to cook! πŸ™‚ Thanks Dimple!

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WALNUT DARK CHOCOLATE CHIP COOKIE DOUGH BALLS

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 10-12 Balls

Ingredients:

  • 1 cup almond flour
  • 1/3 cup honey
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1/4 tbsp cinnamon
  • 1 cup whole walnuts, food processed
  • 1/2 cup dark chocolate chips
  • Fresh squeezed juice from 1 whole orange

Directions:

  • After measuring out the walnuts, put them in a food processor until they become small pieces.
  • Cut the orange in half, and squeeze all the juice from both sides into a large bowl.
  • Melt the coconut oil, and add it to the juice.
  • Add the honey and vanilla to the juice mixture, and mix thoroughly.
  • In another bowl, combine the flour, small pieces of walnuts, cinnamon, and chocolate chips, mixing well.
  • Now combine all the ingredients together in the large bowl.
  • Make small balls with the dough, placing them on a non stick baking pan, or you can line another dish with wax paper and use that. Just make sure the balls are not touching one another.
  • Refrigerate until ready to eat.

Twice Baked Maple, Cinnamon, & Walnut Acorn Squash

And, as promised, here was my favorite….the sweet one! πŸ™‚

These are some of my favorite moments lately…not using a recipe, creating something new, something that I am not sure will work, though I am always really hoping will! πŸ™‚

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TWICE BAKED MAPLE, CINNAMON, & WALNUT ACORN SQUASH

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 2 people

Ingredients:

  • 1 acorn squash
  • 2 tbsp coconut oil
  • 2 tbsp + 2 tsp of maple syrup
  • 1/2 tsp cinnamon
  • 2 tbsp cream cheese
  • 4 tbsp chopped walnuts (Plus a few extra whole ones to put on top)

Directions:

  • Preheat oven to 425 degrees.
  • Cut a whole acorn squash in half, cleaning out the seeds from both sides.
  • Place each half into a baking dish, or a cookie sheet. I preferred putting them in separate baking dishes (I didn’t have one large enough that they both would fit), because so much juice leaked out.
  • Melt the coconut oil
  • Sprinkle the coconut oil onto each half and give it a few minutes to soak in.
  • Flip the squash over and cook open side down for 35 minutes, or until insides are soft enough to mash.
  • When squash is ready, scoop out the insides, leaving a thick enough layer so that the skins maintain their structure.
  • Place the squash in a bowl with 2 tbsp cream cheese. Mash thoroughly.
  • Add in the maple syrup, cinnamon, and walnuts, mixing well.
  • Divide the squash mixture evenly between the two halves.
  • Cook for 10 minutes (your stove should still be heated up to 425 degrees.)
  • After the 10 minutes, add some whole walnuts to the top.
  • Cook for 5 more minutes, then you 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…

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Fresh out of the oven…

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The inside…

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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.

Cinnamon Dark Chocolate Chip Muffins with Chocolate Cinnamon Sauce

Upstairs, downstairs…..our entire house smells like chocolate and cinnamon!

So, remember those cinnamon muffins I made yesterday? Well, I was inspired by my chocolate loving hubby to experiment and make this recipe my own. So, that is exactly what I did…I created cinnamon dark chocolate chip muffins with a delicious chocolate cinnamon topping! My hubby is a happy camper! πŸ™‚

I cannot rave enough about these!! These are amazing!! The hard part is disciplining yourself to not eat too many at one time! πŸ™‚

The recipe is up on the recipe page….make these…..please πŸ™‚ …..and enjoy!

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CINNAMON DARK CHOCOLATE CHIP MUFFINS

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 12 muffins

Ingredients for muffin:

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

Ingredients for chocolate cinnamon topping:

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

Directions:

  • Preheat oven to 325 degrees
  • Mix the almond flour, coconut flour, cinnamon, baking soda, and salt in a large mixing bowl.
  • Mix the eggs, coconut milk, and honey in a small bowl. Once well mixed, add these to the dry ingredients and mix it all up well.
  • Add the dark chocolate chips and mix until they are distributed well.
  • Make the chocolate cinnamon topping by first melting the coconut oil, then mix all the remaining ingredients for it together.
  • Grease the muffin tin and pour your muffin batter in.
  • Pour the chocolate cinnamon topping onto each muffin.
  • Bake for about 20 minutes.