Orange Chocolate Chip Cupcakes with Orange Chocolate Buttercream Frosting

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I can’t believe it is already Friday again! We all know what that means….”Fiesta Friday!” Woohoo! Angie is so kind to host our party every week over at her blog, The Novice Gardener! I have already met so many sweet and talented people there…I love being inspired as I get to see what others are making! I am already very curious and excited about what people will be bringing! 🙂

For the second week in a row, I am bringing a cupcake. I love cupcakes so much! I am actually bringing these to a baby shower, or else I would be tempted to eat them all myself! 🙂 The ones this week are made with my most favorite flavors: orange, dark chocolate, buttercream! Yum, yum, yum!

I have to admit that creating a recipe for a low-glycemic buttercream frosting was not easy. Because I had to use honey instead of the powdered sugar, it came out thinner, but I think this could be helped by not using the squeezed orange juice and just using the pure orange extract instead. It tastes delicious though! I seriously have been going back for more bites! 🙂

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ORANGE DARK CHOCOLATE CHIP CUPCAKES WITH ORANGE CHOCOLATE BUTTERCREAM FROSTING

  • Servings: 16 Cupcakes
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*Created by Lori at Creating Beauty in the Kitchen

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For Cupcakes:

  • 3 cups almond flour
  • 3 eggs
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup honey
  • 3/4 cup freshly squeezed orange juice (I used 2 large oranges for this)
  • 1 tbsp orange zest
  • 1 cup dark chocolate chips

For Frosting:

  • 2 cups butter
  • 1/2 cup cocoa powder
  • 2 1/2 cups honey
  • 1 large orange for it’s juice
  • 1 tsp pure orange extract ( I wanted to just use the juice from the orange, but it wasn’t quite enough…this was the finishing touch!)

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For Cupcakes:

  • Preheat the oven for 325 degrees.
  • Cut oranges in half and squeeze out the juice into a measuring cup. Poor it into a mixing bowl. Add the honey and the eggs, mixing well.
  • Combine the flour, baking soda, salt, and orange zest in a large mixing bowl.
  • Pour the wet ingredients into the large mixing bowl with the dry ones and mix.
  • Put cupcake liners in a muffin pan and pour the batter into into each slot.
  • Cook for 20-25 minutes. I originally set it for 20, but ended up cooking them for 23.
  • Let them cool before frosting.

For Frosting:

  • Make sure to set your butter out ahead of time so that it can soften.
  • In a large mixing bowl, add all your ingredients and blend thoroughly.
  • If you need the consistency a little harder, refrigerate for a little bit before frosting.

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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! 🙂

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!  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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Ganache Cookies Coated in Walnuts

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I am still wondering how these are going to end up turning out….they are in the freezer right now, hardening up. So, I haven’t “officially” eaten one. However, I can definitely tell you that what I taste tested on my fingers was very, very good! 🙂

Like so many things in life, these were not at all what I had planned when I started out. I had something quite different in mind, and yet, again like so many things in life, sometimes the unexpected is better, more full, richer even. I am hopeful that this is the case with these yummy treats!

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GANACHE COOKIES COATED IN WALNUTS

  • Servings: 24-30 cookies
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*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 24-30 cookies

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  • About 2 cups dark chocolate chips
  • 1/3 cup coconut milk (just the top thick part)
  • 1 1/3 cups honey
  • 1 tsp pure vanilla extract
  • 2-3 tsp pure almond extract
  • 2 tsp cinnamon
  • Crushed Walnuts (Or substitute another nut)

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  • Put the chocolate chips and the coconut milk in a large sauce pan over low to medium heat, letting the chocolate melt.
  • Once the chocolate has melted, add in the rest of the ingredients (not including the nuts), stirring well.
  • Put the ganache into a large bowl, putting it in the refrigerator so it can cool. I let mine cool 2 hours and it probably could have used being cooled longer. The more cooled it is, the easier it will be to shape them. I ended up with a few funny looking shapes. 🙂
  • While the ganache is hardening, put the nuts in a ziplock bag and smash them.
  • Line a container that you have a lid for and can go in the refrigerator with waxed paper.
  • This is the messy part…once the ganache has hardened enough, then use your hands to get some out of the bowl, roll it in the nuts, and then flatten it into a nice looking, thin, oval shape on the wax paper.
  • When you have done this with all of them, put the lid on the container and put it in the freezer. (Updated to say: I just checked on them and they don’t seem to get hard enough in the refrigerator, so freezer it is.) Keep them in there until ready to eat. (I’ll take mine out tomorrow night for our small group.)

Note: For those who are allergic to nuts, you can make this without the pure almond extract and the walnuts. I did this with some of mine and instead of rolling it in the walnuts, I covered it in a mixture of cinnamon and cocoa.

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Sweetened Cream Cheese Treat with Dark Chocolate Chips and Blueberry Sauce

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We had some leftover sauce last nice from the quinoa dish, so I figured I needed to make a dessert of some sort, right?! 🙂

This ended up tasting very similar to cheesecake (without the crust), but with more of a thick, pudding like consistency. Yummy and rich!

SWEETENED CREAM CHEESE TREAT WITH DARK CHOCOLATE CHIPS AND BLUEBERRY SAUCE

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

  • 2/3 cream cheese (I didn’t measure it out, but I think it was about this much)
  • 4 tbsp honey
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chips
  • Blueberry sauce (see below)

DirectionsFinal

  • Put the cream cheese in a bowl and blend until whipped.
  • Add in the honey and vanilla, blending until mixed.
  • Add chocolate chips.
  • Serve with the blueberry sauce from my quinoa recipe.

Lori

Almond Flavored Cookie Dough Balls with Dark Chocolate Chips

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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! 🙂

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. 🙂

ALMOND FLAVORED COOKIE DOUGH BALLS WITH DARK CHOCOLATE CHIPS

  • Servings: 4 Large Balls or 8 Small Ones
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*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

  •  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 Dark Chocolate Chip Pancakes with Chocolate Almond Syrup

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

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.” 🙂 I guess not. 🙂

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! 🙂 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! 🙂

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! 🙂

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! 🙂 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.

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.

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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.

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!  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. 🙂

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!

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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.  Image

ORANGE DARK CHOCOLATE CHIP MUFFINS WITH CHOCOLATE ORANGE SAUCE

  • Servings: 12 Muffins
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*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! 🙂

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. 🙂 Purist and all though, I managed to get him to love the strawberry I added to his chocolate this morning. 🙂 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!

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CHOCOLATE DARK CHOCOLATE CHIP MUFFINS WITH STRAWBERRY CHOCOLATE SAUCE

  • Servings: 12 Muffins
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                 *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.