Ooey Gooey Cinnamon opt

Ooey Gooey Cinnamon Rolls

Ooey Gooey Cinnamon Rolls

These gooey sticky buns are perfect for a rainy weekend morning, Enjoy their sweet-savory goodness while sipping on a hot cup of coffee and catching up on the latest news. There is only one warning, if you post on social media, you may hear the doorbell ringing. Your friends may all want to share in your sweet morning moment.

Ingredients
  

Dough

  • 1 Cup Milk
  • 2/3 Cup Sugar
  • 2 Packages of Dry Yeast
  • 1 Stick of Unsalted Butter softened
  • 2 Eggs room temperature
  • 1/2 Teaspoon salt
  • 4.5 Cups All-purpose Flour

Bottom

  • 1- 1/3 Cups Pecans or Walnuts
  • 1 Stick of Unsalted Butter
  • 2/3 Cup Light Brown Sugar
  • ½ Cup Milk
  • ½ Teaspoon Orange Extract
  • 1/3 Cup Maple Syrup
  • 1/4 Teaspoon Salt

Filling

  • 1/4 Cup Butter softened
  • 1/2 Cup Light Brown Sugar
  • 1-1/2 Teaspoons Ground Cinnamon
  • ½ Teaspoon Pumpkin Pie Spice

Instructions
 

Dough

  • Warm milk in the microwave for 1 minute
  • Add milk, yeast, and sugar in stand mixer cover with a warm damp towel for 15 min.
  • Add butter eggs and salt and mix with the dough hook for 2-3 minutes.
  • Add flour ½ cup at a time on low speed, scraping down the sides of the bowl as needed. Don't use the extra half cup if it doesn't need it. The dough should be sticky but not gluey.
  • Turn over on floured work surface, knead approximately 15 times.
  • Roll into a ball and placed in an oiled bowl to let double in size cover with cling wrap and then with a towel for 3hrs.

Bottom

  • While your dough is proofing let's toast the pecans lightly in a hot pan (high heat)  or oven/ 400 degree/ oven for 2-3min.
  • Grease a glass oven-safe dish min of 9"x12" using butter or nonstick spray.
  • Place toasted pecans on the greased dish.
  • In a small saucepan combine a stick of butter, milk, syrup, salt, and extract bring to simmer and cook for 5 min on low. Sugar and milk will reduce down.
  • Let cool and pour over pecans.

Assembling and Setting

  • Dump the proofed bread onto a lightly floured surface and roll dough approximately 9" x 18" and should be ¼ thick. Rub softened butter all over the dough, mix sugar and spices together then sprinkle all over the butter.
  • Start rolling the pastry from the top-down closer to your body. On last roll pinch together and on pinched end roll flat on that side. Make 12- 14  even cuts and place on top of the pecan mixture.
  • Place the parchment paper on top of rolls and cover in cling wrap and refrigerate overnight. Uncover next morning let it come up to room temperature 1-½ hrs and then bake 375 for 30 min. Until the top is golden brown.
  • Let cool for 5 min and then flip the entire pan of rolls onto a sheet pan lined with parchment. Be very careful the tiniest drop or sugar will burn. Enjoy ….

Notes

I encourage you to perhaps indulge them all at once and use this recipe as an inspiration for a lovely brunch get together. To accompany the star of the show, with these sticky buns you could make a light Tomato Caprese Frittata, a Spinach Salad with Pear and Bacon, and make your own Easy Pumpkin Spice Coffee Creamer to accent the "Autumness" of the meal. Yes, we know that is not a real word and I did not mean Awesomeness." Your friends will love that you pampered them and who doesn't want a bit of pampering these days?
These rolls must be made a day ahead of time and placed in the refrigerator to come together properly
 
Tried this recipe?Let us know how it was!
Zucchini-Bread

Zucchini Bread

Zucchini Bread

What a great way to get some greens in on your first meal of the day! This bread is so flavorful!
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9
Calories 294 kcal

Equipment

  • 1 Loaf Pan 8x4
  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • 2 Bowls

Ingredients
  

  • 1.5 Cups Zucchini 1 large or 2 small zucchini
  • 1/4 Cup Sugar
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Vegetable Oil
  • 2 Eggs
  • 1 Tsp Vanilla Extract
  • 1.5 Cups Flour
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 2 Tsp Ground Cinnamon
  • 1/2 Tsp Salt

Instructions
 

  • Preheat Oven to 350F
  • Spray a 8X4 loaf pan with cooking spray or grease all over with butter
  • Wash your zucchini
  • Grate your zucchini leaving the skins on
  • In a large bowl combine 1/4 cup sugar
  • Add the 3/4 brown sugar
  • Add the 2 tsp of cinnamon
  • Add the 1/2 tsp baking soda, 1/2 tsp baking powder, and the 1/2 tsp of salt
  • Add the cup and a half of flour
  • Whisk together making sure you do not have any large lumps of sugar
  • Add the eggs
  • Add the oil
  • Add the vanilla
  • Stir well until you see no more dry ingredients
  • Add the zucchini and Fold into the mix
  • Pour the batter into the loaf pan
  • Bake for 90-95 minutes until done
  • at 90 minutes Insert a tooth pick into the middle of the bread, it should come out clean. If not, return to the oven and cook for 5 more minutes and repeat the toothpick test. If you are using a 9X5 Loaf Pan check it at 55 mins
  • Cool in the pan for at least 15-20 minutes before flipping on to a cooling rack

Video

Notes

You can add nuts or chocolate chips as a variation 
To reheat we like to place in a pan or toaster oven with a pad of butter 

Nutrition

Calories: 294kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 36mgSodium: 235mgPotassium: 117mgFiber: 1gSugar: 24gVitamin A: 95IUVitamin C: 4mgCalcium: 45mgIron: 1mg
Keyword breakfast, dessert, family, Sweet
Tried this recipe?Let us know how it was!
Sweet Potato Muffins

Sweet Potato Muffins

Sweet Potato Muffins

When you make baked sweet potatoes for dinner simply make 1 extra for this meal prep hack. Your household will thank you for these amazing muffins and pancakes. You will be glad of how easy it comes together without the extra step. They are so yummy! My husband thinks they taste like Christmas.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 18
Calories 232 kcal

Equipment

  • 1 Large Muffin Tin 18 Cup
  • 1 Whisk
  • 1 Spatula
  • 2 Mixing Bowls
  • 1 Ice cream Scoop
  • 18 Cup Cake Liners

Ingredients
  

  • 1 Medium Sweet Potato Pre cooked-leftover baked
  • 1 Tsp Kosher Salt
  • 3/4 Tsp Ground Cinnamon
  • 1/4 Tsp Ground Nutmeg
  • 1/4 Tsp Ground All Spice
  • 1/4 Tsp Ground Cardamon
  • 1/4 Tsp Ground Ginger
  • 1/3 Cup Brown Sugar
  • 1 Cup White Sugar
  • 1 Cup Vegetable Oil
  • 3 Eggs
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 3/4 Cups All Purpose Flour

Instructions
 

  • Preheat Oven to 350F
  • Line muffin tin with cupcake liners
  • Peel the leftover sweet potato and add it to a large mixing bowl
  • Mash the potato with a fork
  • Mix all your spices together and add to the bowl with the sweet potato
  • Add the brown sugar, white sugar, and oil to the same bowl and mix
  • Add the eggs and mix
  • Whisk the baking soda baking powder and flour together
  • Add the flour mixture to the wet ingredients mix till well incorporated
  • Using the ice cream scoop add the mixture to the muffin tins, filling to approximately 3/4 of the way full.
  • Bake for 20 minutes and set aside to cool

Video

Notes

Makes 15-18 Muffins 
Serving size based on 1 Muffin 
In the video we made a 15  muffins and then used the rest of the batter to try out sweet potato pancakes. We have the recipe for that one also. Yummy! 
We added sugar to the tops of the muffins in this video but have since made them without the sugar added to the top and they are delicious without the extra step, That is why we left that step out of the instructions. 
Also we have found that adding the baking soda and baking powder to the flour and whisking them together works best- so we have altered the instructions and advise using two mixing bowls; which in the original video we did not. 
Either way they have been made these muffins were so tasty they have been added to our Fall Meal Prep Rotation. 

Nutrition

Calories: 232kcalCarbohydrates: 27gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 27mgSodium: 214mgPotassium: 73mgFiber: 1gSugar: 16gVitamin A: 1821IUVitamin C: 0.3mgCalcium: 34mgIron: 1mg
Keyword Fall, Mealprephack, Muffins
Tried this recipe?Let us know how it was!
No Knead Bread Recipe

No Knead Bread 

No Knead Bread Recipe

This rustic bread recipe never fails! You don't even have to knead it. All you need to do is make sure you have a dutch oven big enough to fit the loaf and enough time to let the dough rise. We often serve this with soups or stews. You entire family will love it and it will impress your friends.
Prep Time 2 hours 30 minutes
Cook Time 42 minutes
Cooling Time 15 minutes
Total Time 3 hours 27 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 245 kcal

Equipment

  • 1 Dutch Oven
  • 1 Mixing Bowl

Ingredients
  

For the Dough

  • 3 Cups Bread Flour
  • 2 Tsp Instant Yeast
  • 2 Tsp Kosher Salt
  • 1.5 Cups Very Warm Water

For Shaping the Dough

  • 1.5 Tbsp All Purpose Flour
  • 1 Sheet Parchment Paper

Instructions
 

Mixing the Dough

  • In a large mixing bowl add the 3 cups of bread flour
  • Add the Instant yeast
  • Add the salt
  • Whisk it all together
  • Run the tap water until very warm, not hot- the temp of a very warm bath, add it to the flour mixture
  • Stir all the ingredients together, a wooden or heavy plastic spoon works well

Rising

  • Place a warm damp towel over the bowl in a warm area of the house.
  • After 1 hour check on its progress it should be rising some by now, if not you may have a yeast issue or a temperature issue. You can try moving it to a better spot and or add a different yeast. Because sometimes yeast has died.
  • Once you can confirm it is rising let it sit for another hour, it should be twice its original size. If you do not have time to bake it now, you can place it in the fridge. (it can stay safely in the fridge for the next 72 hours) Some people say this actually improves the breads flavor.

Heating The Oven and Dutch Oven

  • Preheat the oven to 450 degrees F
  • This next step is critical to your breads out come. Place the empty dutch oven with the lid on in the oven for 30 minutes

Shaping and Cooking The Bread

  • Sprinkle your work surface with the 1 Tbsp of all purpose flour
  • Dust the top of the dough with the 1/2 Tbsp of flour
  • Scrape your dough from the bowl and turn onto the floured surface
  • Fold your dough about 6 folds to form the best circle shape you can- do not get hung up on it being perfect this is a rustic loaf
  • Move the dough onto the piece of parchment paper by flipping onto the middle of the paper . You can reshape here a little, if need be.
  • Carefully remove the pipping hot dutch oven and place it on top of your stove.
  • Carry the dough on the parchment paper and place it on the dutch oven. Try to get all the paper inside the pot
  • Place the cover on the dutch oven
  • Cook for 30 minutes with the cover on
  • Remove the cover and cook for an additional 8-12 minutes to reach the desired color and crust
  • Cool on a rack for 15 minutes before slicing
  • Slice into nice big chunks

Video

Notes

When you are making the dough it should be very sticky if it is not you can add a tablespoon of warm water
Conversely if it is too runny you can add a tablespoon of bread flour
If your yeast dies you can use a new batch of instant yeast or if you have some fast acting dissolve it in warm water and once you can smell a beer like smell ( that is the yeast) you can add it to your old dough. There is "no need" to start the whole dough over . Ha, lol see what I did there?

Nutrition

Calories: 245kcalCarbohydrates: 48gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 778mgPotassium: 103mgFiber: 3gSugar: 0.2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 11mgIron: 1mg
Keyword bread
Tried this recipe?Let us know how it was!
Zucchini-Bundt

Bundt Pan Zucchini Bread

Bundt Pan Zucchini Bread

We think this recipe works better than the loaf pan recipe. It cooks in less time and is so pretty. What a great way to get some greens in on your first meal of the day! This bread is so flavorful!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9
Calories 294 kcal

Equipment

  • 1 Bundt Cake Pan
  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • 2 Bowls

Ingredients
  

  • 1.5 Cups Zucchini 1 large or 2 small zucchini
  • 1/4 Cup Sugar
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Vegetable Oil
  • 2 Eggs
  • 1 Tsp Vanilla Extract
  • 1.5 Cups Flour
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 2 Tsp Ground Cinnamon
  • 1/2 Tsp Salt
  • Cooking Spray

Instructions
 

  • Preheat Oven to 350F
  • Spray a bundt pan with cooking spray
  • Wash your zucchini
  • Grate your zucchini leaving the skins on (this can be done a day in advance to save time) Sit the zucchini in the fridge covered with a paper towel.
  • In a large bowl combine 1/4 cup sugar
  • Add the 3/4 brown sugar
  • Add the 2 tsp of cinnamon
  • Add the 1/2 tsp baking soda,1/2 tsp baking powder and 1/2 tsp of salt
  • Add the cup and a half of flour
  • Whisk together making sure you do not have any large lumps of sugar
  • Add the eggs
  • Add the oil
  • Add the vanilla
  • Stir well until you see no more dry ingredients
  • Add the zucchini and Fold into the mix
  • Pour the batter into the Bundt pan
  • Bake for 30-35 minutes until done
  • at 30 minutes Insert a tooth pick into the middle of the bread, it should come out clean. If not, return to the oven and cook for 5 more minutes and repeat the toothpick test.
  • Cool in the pan for at least 15-20 minutes before flipping on to a cooling rack

Video

Notes

You can add nuts or chocolate chips as a variation 
To reheat we like to place in a pan or toaster oven with a pad of butter 

Nutrition

Calories: 294kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 36mgSodium: 235mgPotassium: 117mgFiber: 1gSugar: 24gVitamin A: 95IUVitamin C: 4mgCalcium: 45mgIron: 1mg
Keyword breakfast, dessert, family, Sweet
Tried this recipe?Let us know how it was!
OPt Choc Ban brd

Dark Chocolate Banana Bread

Dark Chocolate Banana Bread

Love Of Food
Banana bread never tasted so good. Adding in dark chocolate chips and dark cocoa powder elevates a plain old dated banana bread recipe to a whole new level.

Ingredients
  

  • 3-4 Whole Bananas Frozen
  • 1 Stick of Unsalted Butter melted
  • ¼ Cup of Vegetable Oil
  • 1Teaspoon of Vanilla Extract
  • 1 Egg room temperature
  • ¾ Cup of Brown Sugar
  • 1 Cup of Flour
  • ½ Cup of Unsweetened Dark Cocoa Powder
  • 1 Teaspoon of Baking Soda
  • ½ Teaspoon of Salt
  • 1 Cup of Chocolate Chips optional
  • ½ Cup of Chopped Nuts optional

Instructions
 

  • In a bowl, mash peeled bananas with a fork or with a KitchenAid paddle
  • Mix in the butter, oil, vanilla, and sugar
  • In a separate bowl mix the dry ingredients together; flour, cocoa, salt, and baking soda
  • Mix ⅓  of the dry ingredients with the wet, scraping down the bowl before adding another scoop of the flour mixture.
  • Stir in chocolate chips and nuts (optional)
  • Grease 1 large loaf pan or 2 smaller pans (batter should fill ¾ to top)
  • Bake 350F until a toothpick comes out clean (just make sure you don't hit a choc chip) 1 large loaf should take 55 -60 minutes and 2 smaller loaves will take approximately 35-40 minutes. Once mine get close, I just shut the oven off and leave the loaves in oven for approximately another 10 min, loaves always come out perfectly moist!
  • Let the loaves cool on the counter for 45 min
Tried this recipe?Let us know how it was!
Bluberry Scone w Flower

Best Ever Blueberry Scones

Best Ever Blueberry Scones

I am a sucker for a scone. I can't go through a drive thru at a coffee shop without getting a scone. There is something just satisfying about them as they are almost like a biscuit and almost like a muffin. I had never made them before today, but I have to say I am pleased with my results and want to share all that "sconey" goodness with my readers.

Ingredients
  

Dry Ingredients

  • 2 Cups Flour plus a little more for your workspace
  • 1/2 Cup Sugar
  • 2.5 Tsp Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Salt

Wet Ingredients

  • 1/2 Cup Heavy Cream
  • 1 Egg
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Frozen Blueberries

Instructions
 

  • Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter.
  • Place in the refrigerator
  • Preheat the oven to 400°F
  • Line a large baking sheet with parchment paper
  • Whisk the wet ingredients minus the blueberries together in a small bowl. Drizzle all over the dry ingredients and then add the blueberries, mix together gently until everything appears moistened. Do not over mix
  • Flour your workspace and hands
  • Pour the dough onto your workspace, form the dough into a round ball as best you can. This is a sticky moist dough,
  • Press into the dough ball gently starting at the middle until you have an even circle about 8 inches in diameter
  • Then using a pizza cutter or a sharp knife cut like you would a pizza into 8 slices
  • Use a spatula to layout onto the parchment paper-lined baking sheet and place them into the oven on the top or middle rack.
  • Check on them in 20 minutes but likely they will be done closer to 25. You will know they are done when they are golden brown on the tops.
Tried this recipe?Let us know how it was!
Corn Muffins with Almond and Coconut Flour Photo_Fotor

Corn Muffins w/ Almond and Coconut Flour

When researching African foods, I became excited when I saw corn as an option. Fast forward to thoughts of corn and so many southern foods where corn bread and hush puppies are popular. And this recipe is in honor of South Africa. In fact, there have been bumper crops of corn in South Africa this year. Yea for 2020 getting it right!  

Now, many of you have figured out that I try to mix up healthy foods with yummy foods. So, not to disappoint my audience (insert roar of the crowds) I have created a muffin in which I used almond and coconut flours. Some of us do better with less gluten in our diets, and I am one of those people. 

I did try making these with just almond flour and they came out well. It just was not the sweetness I desire in corn muffins. Rather than add more sweetener, I decided to try coconut flour. That gave these just the right amount of sweet. You can use all almond flour and they will be fine. Just add a little more sweet. And if you can tolerate sugar, you could use it instead of erythritol and stevia. The next time I make these, I am going to try creamed corn. 

Hope you enjoy this recipe.

Corn Muffins With Almond Flour

This recipe is in honor of South Africa. It uses almond and coconut flour.

Ingredients
  

  • 1 Cup Almond Flour
  • 1 Cup Coconut Flour
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/3 Cup Erythritol
  • 1/4 Teaspoon Stevia
  • 1/2 Cup Almond Milk
  • 1/2 Cup Water
  • 3 Large Eggs
  • 12 Ounces Corn canned drained corn or frozen, cooked corn

Instructions
 

  • Preheat the oven to 400 degrees F
  • Spray a 12-hole muffin pan with cooking spray
  • Mix dry ingredients in a medium mixing bowl
  • Beat eggs, milk, and water and stir into the dry mixture
  • Add the corn and mix well. (Dough will be more compact than typical cornbread dough)
  • Spoon into muffin pan (These will fill a hole to the top)
  • Bake about 30 minutes until a little brown on the edges.
  • Remove from the oven and let cool.

Notes

These are a dense muffin. When you pack these in the pan, you will find they remain this way.  To make a lesser full muffin, try making 24 muffins and half filling the muffin pans. I use silicone muffin pans to eliminate sticking.
Varying oven temps could cause these to be ready sooner or later than estimated.
Add-ins: Try fiesta corn, or fresh off the cob corn. Jalapeno peppers could be added but be sure and pre-cook before adding. Coconut flour tends to absorb liquids, and therefore it is better to pre-cook added ingredients.
Calories: 94 (10 grams carbohydrates; 4 grams fiber)
Tried this recipe?Let us know how it was!
Pumpkin spice muffin opt

Pumpkin Spice Muffins w/Almond Flour

Pumpkin Spice Muffins w/Almond Flour

What’s November without pumpkin? Of course, I needed to come up with a gluten limited recipe to accommodate those needs. And a lower sugar recipe for diabetic concerns was also in order. So, welcome to the results of my successful experiment

Ingredients
  

  • 2 Cups Almond Flour
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Salt
  • ¼ Cup Almond Milk
  • 1 large Egg
  • ½ Cup Erythritol
  • 1 Teaspoon Vanilla extract
  • ½ Cup Unsalted Butter
  • ½ Cup Pumpkin Puree
  • 1/2 Tablespoon Pumpkin Pie Spice
  • 2 Teaspoons Baking Powder

Instructions
 

  • Preheat oven to 350 F
  • Spray silicone muffin cups or muffin cups with non-stick spray – enough for 1 dozen muffins
  • Mix all dry ingredients in a large bowl, stirring well, by hand
  • Cut in the butter and work like biscuit dough, so it is crumbly
  • Add wet ingredients and stir well
  • Fill each muffin cup to the brim
  • Bake about 30-35 minutes
  • Allow the muffins to cool completely before serving

Notes

Note: If you make these the night before they will be even better the next morning
Optional: top each muffin with a tsp of chocolate chips and press slightly before baking. 
Add chopped nuts on top.
Nutrition, varies by ingredients, estimated amounts without chocolate chips
Serving Size: 1 muffin
Calories: 110
Carbohydrates 2 grams
Fiber 1 gram
Tried this recipe?Let us know how it was!

What’s November without pumpkin? Of course, I needed to come up with a gluten limited recipe to accommodate those needs. And a lower sugar recipe for diabetic concerns was also in order. So, welcome to the results of my successful experiment

Makes 12 Muffins

Ingredients

  • 2 Cups of Almond Flour
  • 1 Teaspoon of Ground Cinnamon
  • ½ Teaspoon of Salt
  • ¼ Cup of Almond Milk
  • 1 large Egg
  • ½ Cup of Erythritol
  • 1 Teaspoon of Vanilla extract
  • ½ Cup of Unsalted Butter
  • ½ Cup of Pumpkin Puree
  • 1/2 Tablespoon of Pumpkin Pie Spice
  • 2 Teaspoons of Baking Powder

Instructions

  1. Preheat oven to 350 F
  2. Spray silicone muffin cups or muffin cups with non-stick spray – enough for 1 dozen muffins
  3. Mix all dry ingredients in a large bowl, stirring well, by hand
  4. Cut in the butter and work like biscuit dough, so it is crumbly
  5. Add wet ingredients and stir well
  6. Fill each muffin cup to the brim
  7. Bake about 30-35 minutes
  8. Allow the muffins to cool completely before serving

Note: If you make these the night before they will be even better the next morning

Optional: top each muffin with a tsp of chocolate chips and press slightly before baking. 

Add chopped nuts on top.

Nutrition, varies by ingredients, estimated amounts without chocolate chips

Serving Size: 1 muffin

Calories: 110

Carbohydrates 2 grams

Fiber 1 gram

Curry Inspired opt

Curry Inspired Pumpkin Muffins-Low Carb

Curry Inspired Pumpkin Muffins-Low Carb

I love curry. I love Indian foods. And I love pumpkin spice. Why not marry these loves? That is what I did when I came up with this recipe. 

Ingredients
  

  • Teaspoon Baking Powder
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Ground Ginger
  • 1 1/2 Teaspoon Curry Powder
  • ¾ Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Erythritol
  • 1/4 Cup Stevia
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Coconut Oil
  • 6 Large Eggs
  • 1/2 Cup Almond Flour

Instructions
 

  • Preheat oven to 350
  • Prepare muffin pans with liners
  • With a mixer, blend sweeteners, pumpkin puree, coconut oil, vanilla extract, and eggs until smooth.
  • In another bowl, mix almond flour, baking powder, cinnamon, ginger, curry powder, and salt.
  • Mix, stirring dry into wet ingredients.
  • Pour batter into muffin cups. I use a cookie scoop, although the batter is runny.
  • Optional: add toppings.
  • Bake about 30 minutes. Check about 20 minutes, because oven temperatures vary.

Notes

Best when left to sit until cooled (if you can wait).
Store in a container in the refrigerator.
You can use 24 small/mini muffin cups, 24 regular sized cups, or 12 regular sized cups
I made this recipe with 24 regular sized cups. They were shallower, but oh so good.
This recipe will not make fluffy muffins. If you change the flours, maybe it will. They are denser, but flavorful as well as filling. 
Tried this recipe?Let us know how it was!

I love curry. I love Indian foods. And I love pumpkin spice. Why not marry these loves? That is what I did when I came up with this recipe. 

Ingredients

  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Cinnamon
  • 1 Teaspoon of Ground Ginger
  • 1 1/2 Teaspoon of Curry Powder
  • ¾ Teaspoon of Salt
  • 1 Teaspoon of Vanilla Extract
  • 1/2 Cup of Erythritol
  • 1/4 Cup of Stevia
  • 1 Cup of Pumpkin Puree
  • 1/2 Cup of Coconut Oil
  • 6 Large Eggs
  • 1/2 Cup of Almond Flour

Instructions

  1. Preheat oven to 350
  2. Prepare muffin pans with liners 
  3. With a mixer, blend sweeteners, pumpkin puree, coconut oil, vanilla extract, and eggs until smooth.
  4. In another bowl, mix almond flour, baking powder, cinnamon, ginger, curry powder, and salt.
  5. Mix, stirring dry into wet ingredients.
  6. Pour batter into muffin cups. I use a cookie scoop, although the batter is runny.
  7. Optional: add toppings.
  8. Bake about 30 minutes. Check about 20 minutes, because oven temperatures vary.

Best when left to sit until cooled (if you can wait).

Store in a container in the refrigerator.

You can use 24 small/mini muffin cups, 24 regular sized cups, or 12 regular sized cups

I made this recipe with 24 regular sized cups. They were shallower, but oh so good.

This recipe will not make fluffy muffins. If you change the flours, maybe it will. They are denser, but flavorful as well as filling. 

Opt Focaccia

Fun Flavorful Focaccia Bread

Fun Flavorful Focaccia Bread

Ingredients
  

  • 1.75 Cups Water
  • 4 Cups Flour
  • 2 Tsp Sugar
  • .25 Ounce Dry Active Yeast
  • 7 Tbsp Olive Oil 2 in the dough 2 for the bowl 2 for the pan 1 for the vegetables
  • 2.5 Tbsp Sea Salt 2 for the dough .5 for the vegetables

Instructions
 

  • Put the water in a microwave safe bowl and place in microwave for 40 seconds.
  • Add the sugar and stir until it has dissolved
  • Put the water in a microwave safe bowl and place in microwave for 40 seconds.
  • Add the sugar and stir until it has dissolved
  • Add the yeast and stir
  • Let it sit until it bubbles and gets frothy (approximately 15 minutes)
  • Grease a large bowl with two Tbsp of the olive oil and set aside
  • In another large bowl combine the flour, salt and two Tbsp of olive oil
  • Pour in the yeast water solution
  • Mix until you have a formed ball
  • Turn onto a lightly floured surface and knead the dough to activate the gluten. You want to manipulate it until it has no more bumps or cracks
  • Add the dough to the bowl with the olive oil, cover it with plastic wrap or a towel and let it rise for an hour. Your dough should double in size.
  • Preheat your oven to 400 degrees F
  • Grease a 9×13 baking pan with 2 tablespoons of olive oil and add the dough
  • Make sure it reaches all the corners of the pan poke little finger ridges all over the top
  • Decorate your bread with the vegetables and herbs
  • Drizzle the a little extra olive oil over the vegetables and add a little more sea salt
  • Bake 25 minutes or until it is golden on the top and bottom.
Tried this recipe?Let us know how it was!

Ingredients

  • 1 and 1/4 Cup of Water
  • 1 Teaspoon of Sugar
  • 1 Packet of Bread Yeast (2 if Expired) or .25 Ounces of Beer Yeast
  • 3 and 1/4 Cups of Flour (add a tablespoon or 2 more if needed for proper consistency)
  • 2 Teaspoons of Sea Salt Plus 1 Teaspoon Reserved for Over the Vegetables
  • 1/2 Cup of Olive Oil Plus 2 Tablespoons Reserved for Over the Vegetables
  • Various Cut Vegetables ( I used peppers, onions, tomatoes)
  • Various Fresh Herbs ( I used rosemary, oregano, thyme, dill)

Instructions

  1. Put the water in a microwave safe bowl and place in microwave for 40 seconds.
  2. Add the sugar and stir until it has dissolved
  3. Add the yeast and stir
  4. Let it sit until it bubbles and gets frothy (approximately 15 minutes)
  5. Grease a large bowl with the olive oil and set aside
  6. In another large bowl combine the flour, salt and two tablespoons of olive oil
  7. Pour in the yeast water
  8. Mix until you have a formed ball
  9. Turn onto a lightly floured surface and knead the dough until it is gluteny has no more bumps or cracks
  10. Add the dough to the bowl with the olive oil, cover it with plastic wrap or a towel and let it rise for an hour. Your dough should double in size.
  11. Preheat your oven to 400 degrees F
  12. Grease a 9×13 baking pan with 2 tablespoons of olive oil and add the dough
  13. Make sure it reaches all the corners of the pan poke little finger ridges all over the top
  14. Decorate your bread with the vegetables and herbs
  15. Drizzle the olive oil over vegetable and add your sea salt
  16. Bake 25 minutes until it is golden on the top and bottom.
Opt Easy Cheesy Garlic bread

Garlic and Cheese French Bread

Easy Cheesy Garlic Bread

Ingredients
  

  • 1 Pop Can French Bread ready bake
  • 1 Tablespoon Parmesan Cheese
  • 1 Tablespoon Butter
  • 1 Teaspoon Garlic minced
  • 1 Teaspoon Parsley
  • A Pinch Black Pepper

Instructions
 

  • Preheat oven to following instructions on the bread
  • Place the bread on sheet pan using either parchment paper or rubber baking mat
  • In small bowl melt butter in a microwave for 20 seconds
  • Combine parmesan, garlic, parsley, and pepper with butter and mix
  • Brush this mixture on top and sides of the raw bread before you put it in the oven.
  • Follow the baking instructions on the can of dough for times and temp
Tried this recipe?Let us know how it was!