Archives for November 2014

Peanut Butter Sweet Potato Protein Muffins

Y’all…Thanksgiving is THURSDAY.

That means crunch time.

Are you cooking a big feat for your family? Or are you going out to a four-star catered Thanksgiving brunch with relatives?

If it’s the first option, you probably have some prepping to do.

No big deal.

Just relax.

Thanksgiving is my favorite holiday.

Usually my dad and I cook a huge feast, but unfortunately he is out of the country for business and this Thanksgiving is going to be a bit different.

Sad face.

But, heres to a bit of change for once.

I guess I need to embrace it.

Before we all indulge.

Let me give you a shot of healthiness.

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We are making muffins.

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With this awesome protein powder that Nuzest sent me.

I chose to use their Cappuccino flavor in these muffins because I’m a coffee freak, so ya.

However, they were kind enough to send me a sample of their Strawberry, Vanilla, and Chocolate protein powders as well.

These muffins are ahhhhhbsolutely delicious.

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I am usually very picky about my protein powders but after I did my research of Nuzest I got really excited.

Usually, I can’t find a protein powder without the word whey or a ton of other ingredients in it that I haven’t heard of.

Nuzest changes all of that.

Nuzest has developed what they call their “Clean, Lean, and Green” protein formula that consists of 100% vegetable protein isolate from European Golden Peas.

What shocked me even more is that each protein powder has five or less ingredients in it!

What the what?

Oh, not to mention this stuff is free of GMO’s, gluten-free, soy-free, and dairy-free!

A++++

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Seriously, your muffins just got ten times better.

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It’s definitely a protein powder that you can feel good about.

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Plus, the combo of peanut butter, banana, and sweet potato is absolutely fall-tastic.

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Yep, I’m extra cheesy today.

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😉

Head on over to Nuzest and check out their products and recipes!

 

PB Sweet Potato Protein Muffins
Author: 
Recipe type: Muffins, Snack
Cuisine: America
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fluffy peanut butter muffins sweetened w/ banana and sweet potato, with a bit of cappuccino protein powder for a fall spin on a healthy snack. Gluten-free.
Ingredients
  • 1 very ripe banana, mashed
  • ½ c. sweet potato puree
  • 1 c. all-natural smooth peanut butter
  • 2 large eggs
  • ¼ c. pure maple syrup
  • ¼ c. Nuzest Cappuccino flavored protein powder
  • 1 t. baking powder
  • ½ t. salt
  • maple syrup + peanut butter, optional topping
Instructions
  1. For the muffins, preheat the oven to 350 degrees F. Line a 12 cup muffin tin w/ paper liners and grease each liner w/ cooking spray.
  2. In a large mixing bowl, combine the banana, sweet potato, peanut butter, eggs, and maple syrup until smooth.
  3. Stir in the protein powder, baking soda, and salt.
  4. Evenly divide the batter between each of the 12 muffin cups, filling each cup about ½ full with batter.
  5. Bake for 15-20 minutes, or until lightly golden and a toothpick inserted into the center of each muffin comes out clean.
  6. In a small bowl, combine 2 T. maple syrup w/ 2 T. smooth peanut butter.
  7. If you wish, drizzle each muffin w/ this glaze.

MANGIA!!!

Mini Cinnamon Pecan Pies

 Oh, let Thanksgiving begin.

My baby seester called me for pie advice this week.

I sent her some recipes for paleo pecan pie that she could bring to her office Thanksgiving potluck.

She thanked me with two words: love you!

I just love giving food advice.

Especially pie advice.

Have I ever mentioned that I’m a pie girl?

Yes, I love my cake and my cookies…but pie, I’ll eat it all day everyday.

I guess you know why Thanksgiving is my favorite holiday.

Give me pie, or give me death!

😉

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My pie has to have a crisp crust.

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Heck, I could just eat an entire thing of crispy pie crust.

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But then there’s this filling.

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It’s naturally sweetened w/ bananas and dates and stuffed w/ chopped pecans in every bite.

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No added sugar, you say?

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You won’t miss it, trust me.

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Did I mention these are mini sized pecan pies?

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Yep, you can thank me later.

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5.0 from 1 reviews
Mini Cinnamon Pecan Pies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A crisp, nutty, almond crust filled with a naturally sweetened, creamy date, banana, pecan filling. Gluten-free, paleo, vegan.
Ingredients
  • For the crust:
  • 1¾ c. almond flour
  • 1 T. ground flaxseed meal + 3 T. warm water (flax egg: let sit for 5 minutes)
  • 1 T. extra-virgin olive oil
  • ½ t. arrowroot powder
  • ¼ t. coarse sea salt
  • For the filling:
  • 1 c. pitted Medjool dates, soaked in water overnight
  • 1 small, very ripe banana
  • ½ c. unsweetened coconut milk
  • ½ t. ground cinnamon
  • ½ t. pure vanilla extract
  • 2 t. ground flaxseed meal
  • 1 t. arrowroot powder
  • 1 c. pecans, plus more for topping
Instructions
  1. For the crust, preheat the oven to 350 degrees F. Grease 6 small tart pans (or pie pans) with cooking spray.
  2. Combine all of the crust ingredients in a large food processor, processing on high until the crust forms a large ball.
  3. Press the crust evenly into each of the prepared tart pans.
  4. Bake the pie crusts for 10-12 minutes or until slightly golden.
  5. For the filling, place the medjool dates, banana, coconut milk, cinnamon, vanilla, flaxseed meal, and arrowroot into a food processor and process on high until smooth.
  6. Pulse in 1 c. of pecans and process until pecans are chopped finely.
  7. Divide the filling evenly into each pie crust.
  8. Arrange whole pecan halves in a circular design on top of each pie filling.
  9. Bake for an additional 20-25 minutes, or until the filing is cooked through.
  10. Let cool slightly and then devour.

 

Secret Recipe Club-Glazed Mini Donut Muffins

 Y’all…it’s that time again.

Secret Recipe Club Monday.

I am definitely in holiday mode…searching for gifts, making my list, checking it twice, oh….and I want to watch ALL THE CHRISTMAS MOVIES ALL THE TIME.

Plus, cold weather just gives me an excuse to drink 5 cups of homemade hot chocolate.

Today’s recipe is abbbbbbsolutely perfect for the holidays.

My secret recipe this month comes from Erin, the lovely blogger and super-mom, behind Making Memories with Your Kids.

Erin’s blog title is perfect because she lives to make memories with her kids in the kitchen.

I think baking and cooking with your parents at an early age is essential to developing quality relationships.

My greatest and earliest memories are those times as a child when my parents allowed me to cook and bake with them in the kitchen.

I’m pretty sure that’s why I’m me…food obsessed.

So, GO Erin!

Let’s talk about donuts.

The other day, just as I was about to head out on an early morning run with my mom, I smelt something sweet in the air.

I breathed in that heavenly smell, so reminiscent of my childhood…donuts.

Not just any donuts, but Shipley’s Donuts…it’s a Texas institution.

Praise the laaaaawd I have one about a block from my house.

I cannot even describe the perfect-ness of these donuts.

Straight from the fryer, their plain glazed donut is dipped into a vat of vanilla glaze that allows my eyes to glaze over as I am transported to a world where donuts are the only food group.

Not to mention, these donuts are hot from the oven…my method…take a bite…take a sip of milk.

Perfect.

As a child, my dad would occasionally take my seester and I to Shipley’s for a breakfast treat on our way to school.

I am more of a cinnamon twist kind of gal, but on occasion, I would sneak one of my sister’s donut holes.

I mean, I had to make sure that they weren’t poisonous, right?

Always looking out for my baby seester. 😉

So, when I saw Erin’s recipe for Glazed Cinnamon Chip Donut Muffins I was immediately transported back to my childhood donut land.

Apparently there is a shortage of cinnamon chips in Houston…went to two grocery stores and it’s as if they don’t exist.

So, I omitted them.

But you can totally use them.

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I tweaked the recipe a bit and made mini (grain-free) donut muffins.

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What can I say? I’m a mini kind of girl.

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Oh, these babies take a little dunk in a vanilla bean glaze.

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By a little dunk, I mean I dunked these babies twice.

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Calories don’t count when we are eating mini-donuts.

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You need these.

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They are pretty much life changing.

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Mhhhhhhm.

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Trust me.

 

5.0 from 1 reviews
Glazed Mini Donut Muffins
Author: 
Recipe type: Donuts, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Donuts in mini-muffin form covered in a sweet vanilla bean glaze. Grain-free, gluten-free, nut-free.
Ingredients
  • For the donuts:
  • 3 large eggs
  • 2 T. Truvia sweetened (you could also use granulated stevia or coconut sugar)
  • ¼ c. melted coconut, slightly cooled
  • ½ t. pure vanilla extract
  • ¼ c. coconut flour
  • ¼ t. ground cinnamon
  • ¼ t. baking powder
  • For the vanilla bean glaze:
  • 1 c. powder sugar
  • 1 T. water
  • 1 t. vanilla bean paste or seeds of 1 vanilla bean
Instructions
  1. For the donut muffins, preheat the oven to 350 degrees F.
  2. Grease a mini muffin pan with cooking spray.
  3. In a large mixing bowl, combine the eggs, sugar, coconut oil, and vanilla until smooth.
  4. Stir in the coconut flour, cinnamon, and baking powder.
  5. Pour the batter into each mini muffin cup.
  6. Bake for 8-10 minutes. Let cool slightly.
  7. For the glaze, in a small mixing bowl, whisk all of the ingredients together until smooth.
  8. Dip each mini donut into the glaze until completely covered. Let the glaze harden over the donuts.
  9. I dipped the donuts once, let them dry slightly, then dipped again, only because I'm a sugar addict.
  10. Devour!

MANGIA!!!

 

Chocolate Chip Pumpkin Muffins

Happy Friday y’all!

It’s pretty much the coldest day of the week here.

We are finally in the 30’s!

To you northerners, that may seem pretty hot, but for us southern Texans…it’s down right freezing.

I’m ecstatic.

Coffee tastes better when it’s cold outside and cold weather just gives me an excuse to wear my house shoes around all day.

Oh, and it gives me a reason to bake a ton of things.

Baking in the cold weather brings out the warmth of my soul.

Nothing says warm me up like a pumpkin chocolate chip muffin.

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Oh yes.

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There are basically chocolate chips in every bite.

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I really hope you aren’t sick of pumpkin yet.

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I’m extra excited to get all bundled up in this freezing weather, especially since Saturday I am going to the Nutcracker Market w/ my mom.

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It’s pretty much an insane holiday market that happens in Houston every.single. year.

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Yes, it’s a crowded fiasco.

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Buuuuuuuut….aside from the psycho lady running towards the wreath section wrapped in gift paper and carrying 16 shopping backs, it’s a great time.

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Plus, I really just go so that I can get some fresh candied pecans.

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I mean, who wouldn’t want to go for that?

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🙂

 

Chocolate Chip Pumpkin Muffins
Author: 
Recipe type: Muffins, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-7
 
Fluffy pumpkin muffins stuffed with dark chocolate chips. Gluten-free, paleo, nut-free.
Ingredients
  • ¼ c. pure canned pumpkin
  • 3 large eggs
  • 3 T. unsweetened apple sauce
  • ¼ c. coconut sugar
  • ½ t. pure vanilla extract
  • ¼ c. coconut flour
  • 1 t. baking soda
  • pinch of salt
  • ½ c. dark chocolate chips, I used 60% cacao
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a muffin tin with paper liners and grease with cooking spray.
  3. In a large mixing bowl, combine the pumpkin, eggs, apple sauce, coconut sugar, and vanilla until smooth.
  4. Stir in the coconut flour, baking soda, and salt.
  5. Fold in the chocolate chips.
  6. Pour the batter into each muffin cup, filling each muffin cup about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of the each muffin comes out clean.
  8. Let cool slightly and devour!

MANGIA!!!

Pumpkin Pecan Bundt Cake

I really hope that you’re not sick of pumpkin.

For realzzzzzz.

I can’t go one day w/out finding a pumpkin recipe that I just have to try…cakes, cookies, oatmeal, pancakes…its all pumpkin!

You know what I haven’t made in a looooooong time?

A bundt cake.

Let’s make one.

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It’s of the pumpkin variety.

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Oh, and it’s loaded with chopped pecans.

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I absolutely love this combo.

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As a child, I grew up in a neighborhood that was full of pecan trees.

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Once fall hit, you could find me picking pecans right out of my front yard.

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In my opinion, pecans are just a vehicle for sweets…pecan pralines, chocolate chip pecan cookies, oatmeal cookies, and ahem…pumpkin pecan bundt cake.

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 🙂

Pumpkin Pecan Bundt Cake
Author: 
Recipe type: Cake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
The perfect cake for fall, packed w/ pumpkin, spices, and studded with pecans for a bit of crunch. Topped w/ a pecan maple glaze. Gluten-free, paleo, refined sugar-free.
Ingredients
  • For the cake:
  • 1 c. pure pumpkin
  • 4 large eggs
  • ½ c. granulated stevia
  • 3 T. extra-virgin olive oil
  • ½ t. pure vanilla extract
  • ¼ c. arrowroot flour
  • ½ c. coconut flour
  • ½ t. coarse sea salt
  • 2 t. ground cinnamon
  • 2 t. pumpkin pie spice
  • ½ t. baking soda
  • ½ t. baking powder
  • ½ c. chopped pecans
  • For the maple pecan glaze:
  • ¼ c. unsalted pecan butter
  • 2 T. pure maple syrup
Instructions
  1. For the cake, preheat the oven to 350 degrees F. Grease a large bundt cake pan w/ cooking spray.
  2. In a large mixing bowl, combine the pumpkin, eggs, stevia, evoo, and vanilla until smooth.
  3. Stir in the arrowroot, coconut flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder.
  4. Fold in the pecans.
  5. Spread the batter evenly into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Let cool completely before removing from pan.
  7. For the glaze, combine both ingredients in a small mixing bowl until smooth.
  8. Drizzle the glaze over the cake and slice into thick, even slices.

MANGIA!!!