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?

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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.

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Cinnamon Sweet Potato Muffins with Dark Chocolate Chips and a Cinnamon Topping

It was a really busy week….filled with both some very difficult things and some very wonderful things. Things which kept me out of the kitchen and away from the craft room.

But in the midst of what happened to be a very good day today, though full from 7:30 am until 9:00 pm tonight, I found an hour to bake something for Fiesta Friday! I literally had just enough time to get these muffins done before I needed to walk out the door again. This girl just couldn’t miss out on the party!

When my friend and I walked in the door tonight, I loved the smell that greeted our noses. It smelled like Fall. It smelled like cinnamon. It smelled like sweet potatoes.

I had no idea how this recipe was going to work out…as usual, I was making it up as I went along. 🙂 Let’s just say this: my sweet potato-hating-hubby really, really liked them. My friend really liked them. And I really liked them!

Will you like them too?! I sure hope so, because I am bringing plenty to the party! 🙂

Cinnamon Sweet Potato Muffins with Dark Chocolate Chips and a Cinnamon Topping

  • Servings: 14 Muffins
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*Created by Lori at creatingbeautyinthekitchen.wordpress.com

Ingredients for Muffin:

  • 2 1/2 cups almond flour
  • 2 eggs
  • 1 cup cooked, mashed sweet potato
  • 1/2 cup honey
  • 2 tbsp cinnamon
  • 1/2 tbsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking soda

Ingredients for Topping:

  • 1 tbsp cinnamon
  • 1 tbsp honey
  • 2 tbsp grapeseed oil

Directions:

  • Preheat the oven to 325 degrees.
  • Cook 1 Medium sized sweet potato. You can just do this in the microwave for 5-7 minutes. Take out the insides, mashing them well.
  • Mix all the dry ingredients for the muffin batter 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, 3/4 of the way full.
  • Combine the honey, grapeseed oil, and cinnamon for the topping.
  • When this is made, pour some over each muffin.
  • Bake for 20- 25 minutes.

Angie at The Novice Gardener has made Fridays all the more fun for all of us! Thank you for that Angie! And to your co-hosts for the week…thank you as well! You are appreciated!

Please come join the party! Click on the badge below! 

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Lemon Sour Dough French Toast with Homemade Strawberry Syrup

I LOVE french toast! There is something about the smell of it cooking on a Saturday morning…still in your pj’s, coming down the stairs with your slippers on, a cozy blanket welcoming you as you wait for this delicious treat. For some reason it makes me smile. It brings out the kid in me. It makes me think of family.

I thought it would be fun the other day to add a little twist to our normal recipe…some fresh lemon, along with some homemade syrup. The combination of lemon and strawberry…wonderful!

This french toast was delicious! And I will honestly say that even without the lemon, I love this recipe more than any other I have ever had.

So to my Fiesta Friday family…stay in your pj’s, curl up with a fleece blanket, smell the aroma of the french toast cooking, and enjoy a big plate!

Lemon Sour Dough French Toast with Homemade Strawberry Syrup

*Created by Lori at creatingbeautyinthekitchen.wordpress.com

Ingredients for French Toast:

  • 6-8 pieces Sour Dough Bread (This is a low-glycemic bread. Use a gluten free bread if needed)
  • 4 Eggs
  • Almond Milk
  • Honey
  • Pure Vanilla Extract
  • 1 Lemon for Fresh Lemon Juice

Ingredients for Syrup:

  • Strawberries
  • Honey

Directions:

  • Combine the strawberries with the amount of honey you want in a food processor to make the syrup.
  • Combine eggs, almond milk, honey, vanilla, and lemon juice in a mixing bowl.
  • Grease a frying pan.
  • Dip each piece of bread into the egg mixture, covering both sides.
  • Cook on each side until slightly browned.
  • Serve on plates, adding butter if desired, along with the syrup.

A BIG thank you, as always, to Angie at The Novice Gardener and her co-hosts this week! 

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Baked Sweet Potato with Chocolate Sauce and an Almond Crumble

I love sweet potatoes.I always have.

I love chocolate. I always have.

But sweet potatoes and chocolate together?!

I never, ever would have guessed that these two things taste amazing when they are combined!

When I cooked my hubby this the other day for lunch, somehow I ended up making myself this rich and delightful sweet potato that you see here.

You have to try this! And as encouragement for you to do just that, I am bringing it to the party this week. Fiesta Friday…don’t we all look forward to this day each week? Thank you sweet Angie…the creative brains behind this! And thank you Selma and Elaine for co-hosting! You both are two very lovely ladies who I enjoy!

Baked Sweet Potato with Chocolate Sauce and an Almond Crumble

*Created by Lori at creatingbeautyinthekitchen.wordpress.com

Ingredients:

  • 1 Sweet Potato
  • Cocoa
  • Grapeseed Oil
  • Honey or Agave
  • Pure Vanilla Extract
  • 1/4 cup Almond Flour
  • 1-2 tsp Pure Almond Extract

Directions:

  • I took the quick route and cooked my sweet potato in the oven for 5 minutes. Check on it at that point and if it is not cooked enough then cook for a few more minutes.
  • Make the chocolate sauce by combining cocoa, grapeseed oil, vanilla, and honey/agave. I am not putting amounts here, because it just depends on your tastebuds and how sweet you want it. Stir well. When you get the flavor you are looking for, you can microwave it for 20 seconds if you want it to be warm.
  • Make the crumble topping by mixing the almond flour, some grapeseed oil, some honey/agave, and almond extract.
  • Pour the chocolate sauce over the warm potato and then sprinkle the crumble on top.

Enjoy!

Come join the party: foodies, writers, photographers, artists…all are welcome!

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Vanilla Muffins with a Dark Chocolate Filling

I feel like saying, “Just call me the muffin queen.” Because yes, I am bringing muffins again to the party! 😉 But don’t worry, I’ve created a new recipe that I hope you will love!

I love muffins. Muffins are fun. Muffins are versatile. You can eat them for breakfast. You can eat them for snack. You can eat them for dessert. Kids love them. Adults love them. They can be savory. They can be sweet.

When we invited a couple over for dessert, I knew right away that I would be creating a new muffin recipe. I had thoughts of what I might do running through my head all week. Then the day arrived.

It was a long day, and I made the mistake of putting my head down for “5 minutes.” Oops. I woke up an hour before they were supposed to get here. My new muffin recipe that had been percolating in my mind now had to be created at warp speed and half asleep. 😀

Imagine my hearts content when the wife stopped our conversation to say to her hubby, “I need another muffin.” And he came back with another for himself as well.

They didn’t know at the time that my muffins were: low-glycemic, no refined sugar, dairy-free, & gluten free. I love that you can have a healthy muffin that tastes so yummy that people are convinced it is full of refined sugar, etc.!

So here I come Fiesta Friday party goers with my bad-for-you tasting good-for-you muffins! 😉

Vanilla Muffins with a Dark Chocolate Filling

  • Servings: 12 muffins
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*Created by Lori at creatingbeautyinthekitchen.wordpress.com

Ingredients for Muffin:

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

Ingredients for Chocolate Filling:

  • Cocoa
  • Honey
  • Grapeseed oil
  • Pure vanilla extract

Directions:

  • Preheat the oven to 325 degrees.
  • Mix all the dry ingredients for the muffin batter 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, halfway full.
  • Combine the cocoa, honey, grapeseed oil, and vanilla. I did this more by taste, which is why I don’t give the specifics on how much of each. It depends on how sweet you want it, etc. And note that you don’t need to make tons, just a little bowl full.
  • When this is made, pour some into each muffin..
  • Now pour more batter to cover the chocolate, leaving the batter 2/3 of the way to the top.
  • Bake for 20- 25 minutes.

Thanks Angie….you always brighten Fridays in the blogosphere! Sylvia, and Andrea – excited you are co-hosting this week! Thanks!

Come join the party!

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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?

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Mexican Egg & Vegetable Breakfast Casserole

“Since we spend so much of our lives eating, preparing to eat, and cleaning up after eating, shouldn’t we put some effort and attention into making mealtimes some of the most pleasurable and memorable parts of our lives?”

This is a quote that really stood out to me from a book I am reading and loving called Simple Secrets to a Beautiful Home by Emilie Barnes.

So when I woke up on this holiday today….way too early mind you….to a house with everyone else asleep, I thought about this quote and decided to have a little fun in the kitchen for my family.

I am sure you aren’t surprised that the recipe I came up with has a Mexican flare to it…I am pretty sure my family wasn’t surprised either. 🙂

While my hubby and mom slept peacefully upstairs, I put the casserole in the oven, brewed my mom’s coffee for her, got the tea ready, made sure the table was nice, and put the candle on. I wanted my family to be blessed when they came down the stairs.

And I really think they were….other than the fact that they were both deeply asleep when I went to tell them breakfast was ready. 😉 My mom is still laughing at meeting my hubby in the hallway, both of them half asleep. 😀

Mexican Egg & Vegetable Breakfast Casserole

*Created by Lori at creatingbeautyinthekitchen.wordpress.com

Ingredients:

  • 8 eggs
  • 1 sweet potato
  • 1 small zucchini, sliced and fourthed
  • 1/4 onion diced
  • Chili Powder
  • Cinnamon
  • 1 Tsp honey
  • 1 flour tortilla, toasted (Omit this to keep it gluten free, or use a gluten free tortilla.)
  • 1 can of black beans, drained and rinsed
  • Olive oil
  • Fresh cilantro
  • Cherry tomatoes

Directions:

  • Pour a little bit of olive oil on the sweet potato and bake it in the microwave for 5 minutes.
  • Meanwhile, take the sliced zucchini and diced onion and saute them in a skillet with some olive oil.
  • Toast the tortilla and rip it into little pieces.
  • When the sweet potato is done, carefully pull chunks out of it, leaving the skin behind.
  • Put your eggs in a large mixing bowl with the chili powder, cinnamon, honey, tortilla strips, black beans, sweet potatoes, and the rest of the vegetables. Mix thoroughly.
  • Pour into a casserole dish and bake on 350 degrees. Depending on the size dish you use, the cook time will fluctuate. I used a small, deep dish, so it took about 45 minutes. It would be much better to use a larger, wider one where the cook time will be much less, probably around 20-25 min.
  • Serve with fresh tomatoes and cilantro.

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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
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*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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Almond Honey Muffins for Fiesta Friday

I have definitely missed all of you here, but it has been great to have 2 weeks of vacation spent with my hubby! It didn’t work out exactly as planned….my sweet hubby spent much of the first week really sick and then the weather made our plans a no-go.  This week though, we got to be out in the woods, camping, reading, talking, swimming, and just relaxing. Here are some pics of our time together….

Today we are back from camping and it is already Fiesta Friday again! And when I thought of what to bring, my mind quickly went to muffins. Have you noticed how many muffin recipes I have created already?…..ya, I like me some muffins! 🙂  As much as I like them though, for some reason it has been quite a while since I have come up with a new recipe for one. So, it is about time right?! 🙂 To check out my other muffin recipes go HERE.

For all of you this week, I decided to just create a simple but delicious recipe- no frills, but tons of taste! In fact, these are so moist and delicious that they may be my new favorite! I absolutely loved them!! ❤

My fellow party goers, make sure to grab one of these before they are all gone! I hope you will love them as much as I do! Breakfast, snack, dessert….go ahead and dig in regardless of the time of day! 🙂

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

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.
  • 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 25 minutes.

A BIG thank you to  Angie at The Novice Gardener and her co-hosts for making Fiesta Friday happen each and every week!! And now I am off to enjoy the last few days of vacation with my hubby! ❤

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