Paleo Cinnamon Bun Muffins

Savor the mouthwatering tastes of cinnamon buns by consuming these Paleo-friendly muffins. These muffins, which are made with almond flour and honey for sweetness, are a guilt-free breakfast or snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/3 cup honey
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk
• For the Cinnamon Swirl:
• 2 tbsp coconut oil, melted
• 2 tbsp ground cinnamon
• 2 tbsp coconut sugar
• For the Frosting:
• 1/4 cup coconut butter
• 2 tbsp honey
• 1/2 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with parchment paper liners

In a large mixing bowl, combine almond flour, coconut flour, tapioca flour, baking soda, salt, and 2 tsp of ground cinnamon

In another bowl, whisk together honey, eggs, melted coconut oil, vanilla extract, and almond milk until well combined

Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms

In a separate small bowl, prepare the cinnamon swirl by mixing melted coconut oil, 2 tbsp of ground cinnamon, and coconut sugar

Fill each muffin cup with a spoonful of muffin batter, then add a small dollop of the cinnamon swirl mixture on top

Swirl it into the batter with a toothpick or skewer to create a marbled effect

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean

While the muffins are baking, prepare the frosting by melting coconut butter and mixing it with honey and 1/2 tsp of vanilla extract until smooth

Once the muffins have cooled slightly, drizzle the frosting over the top of each muffin

Enjoy your Paleo Cinnamon Bun Muffins warm or at room temperature!

Puppy Chow Popcorn

This recipe turns popcorn into a sweet and savory treat coated in chocolate, peanut butter, and powdered sugar, offering a delightful twist on the traditional Puppy Chow snack.

Ingredients:

• 8 cups popped popcorn
• 1 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar

Instructions:

Popcorn should be put in a big bowl

Put the butter, peanut butter, and chocolate chips in a bowl that is safe to microwave

Melt and smooth out in the microwave, stirring every 30 seconds

Add vanilla extract and stir

After pouring chocolate mixture over popcorn, gently toss to coat evenly

Once the popcorn has been coated in chocolate, sprinkle powdered sugar on top and toss to fully coat

Line a baking sheet with popcorn and spread it out to cool and harden

Break apart any large clusters after they have cooled

Have fun!

Chocolate Pumpkin Whoopie Pies

Delight your taste buds with these delicious chocolate pumpkin whoopie pies! These soft and cakey cookies are filled with a luscious buttercream filling, making them the perfect treat for any occasion.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup buttermilk
• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Preheat the oven to 350F 175C and line baking sheets with parchment paper

In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract

Mix until well combined

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

Gradually add the dry ingredients to the pumpkin mixture, alternating with buttermilk

Mix until just combined

Stir in the chocolate chips

Using a spoon or scoop, drop spoonfuls of batter onto the prepared baking sheets, spacing them apart

Bake in the preheated oven for about 10-12 minutes or until the cookies spring back when lightly touched

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely

For the filling, beat together the softened butter, powdered sugar, vanilla extract, and a pinch of salt until creamy and smooth

Once the cookies are completely cooled, spread a generous amount of the filling onto the flat side of a cookie, then sandwich it with another cookie

Repeat the filling and sandwiching process for the remaining cookies

Serve the chocolate pumpkin whoopie pies and enjoy!

Slow-Cooked Tri Tips and Gravy with Mashed Potatoes

This slow-cooked tri-tip beef roast is tender and flavorful, served with rich gravy and creamy mashed potatoes. It's a comforting and satisfying meal perfect for any occasion.

Ingredients:

• 2 lbs tri-tip beef roast
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp cornstarch
• 2 tbsp water
• 4 large potatoes, peeled and diced
• 1/2 cup milk
• 4 tbsp butter
• Salt and pepper to taste

Instructions:

Season the tri-tip roast with salt, pepper, thyme, and rosemary

Place the seasoned roast in a slow cooker

Add diced onion, minced garlic, beef broth, soy sauce, and Worcestershire sauce to the slow cooker

Cook on low for 6-8 hours or until the beef is tender

Once the beef is cooked, remove it from the slow cooker and let it rest

Strain the liquid from the slow cooker and transfer it to a saucepan

In a small bowl, mix cornstarch and water to create a slurry

Whisk the slurry into the strained liquid in the saucepan

Bring the mixture to a boil, then reduce heat and simmer until the gravy thickens

Meanwhile, cook the diced potatoes in boiling water until tender

Drain the potatoes and mash them with milk, butter, salt, and pepper

Slice the rested tri-tip roast and serve with mashed potatoes and gravy

Vegan Chocolate Chip Cookie Bars

These chocolate chip cookie bars are vegan and taste great. They are chewy, gooey, and totally yummy. This is a great way to satisfy your sweet tooth without using any animal products.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegan butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 cup vegan chocolate chips

Instructions:

Warm the oven up to 175F 350C

Prepare a 9x13-inch baking dish by greasing it

Mix the flour, baking soda, and salt in a small bowl with a whisk

Vegan butter, brown sugar, and granulated sugar should all be mixed together until smooth in a large bowl

Add the vanilla extract and applesauce and mix well

Slowly add the dry ingredients to the wet ones while mixing them together

Do this until a dough forms

Add vegan chocolate chips and mix well

Press the dough into the baking pan so that it's spread out evenly

In a hot oven, bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean

Let it cool all the way in the pan before cutting it into bars