Saturday, February 28, 2015

Everything but the kitchen sink Cookies


While making Nicole’s Triple Chocolate Chip cookies last week, I got an idea to add a few extra ingredients to all this yummy chocolatiness. After all, if three different kinds of chocolate were this good, just think what else you can add to make these cookies that much more scrumptious!

As I rummaged through my baking cupboards (yes, I have a cupboard just for baking items), I found some butterscotch and cinnamon chips. The flavor combinations intrigued my taste buds so I got to making me some cookies.

I added white chocolate chips, semi-sweet chocolate chips, butterscotch chips, cinnamon chips, chopped macadamia nuts, and coconut (because everything is better with coconut!).


I have to say, my taste buds were in for a surprise when I took that first bite. Sweet, spicy cinnamon with chocolate undertones and a hint of butterscotch, with those seductive, buttery macadamia nuts….Mmmm, and I didn’t even get to the coconut yet! Oh, the coconut sent this cookie over the top!


The only problem is, I didn’t know what to call these delicious cookies. Oh, I could call them chocolate butterscotch cinnamon coconut cookies or chocolate butterscotch coconut cinnamon macadamia nut cookies, but that seemed a little long for a cookie name.

When I took these cookies to work, one of the guys said, “You should name these, ‘everything but the kitchen sink cookies’ because they have everything in them.” So that’s what I’m calling these cookies - Everything but the kitchen sink.

If you don’t like coconut, you can leave it out like I did for the guys at work. Silly men don’t like coconut flakes so I only added coconut to about five cookies for myself because when you have macadamia nuts, you just have to add coconut {smile}! I mean, who doesn’t like love coconut?


Silly men….

Everything but the kitchen sink Cookies

Makes about 3 dozen cookies

Ingredients

1 and 2/3 cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

2 Tablespoons corn starch

¾ cup unsalted butter, room temperature (1 and ½ sticks)

¾ cup brown sugar, packed

1/3 cup granulated sugar

1 teaspoon vanilla extract

¼ teaspoon almond extract

1 large egg

½ cups macadamia nuts, chopped

¾ cup sweetened flaked coconut

½ cup white chocolate chips

½ cup semi-sweet chocolate chips

½ cup butterscotch chips

¼ cup cinnamon chips

Directions

Preheat oven to 375F degrees.

Line 2 cookie sheets with parchment paper. Set aside.

In a medium bowl, combine all dry ingredients - flour, baking powder, baking soda, sea salt, corn starch. Set aside.

In a large mixing bowl, combine butter and sugars. Blend together until creamy.

Beat in egg, vanilla, and almond extract.

Slowly add in dry mixture, until all ingredients are combined.

By hand, stir in macadamia nuts and coconut, mixing well.

Fold in all the chips, blending all ingredients together.

Drop 1 tablespoonful of cookie dough into prepared cookie sheet.

Place into preheated oven. Bake for about 10 to 12 minutes, or until cookies are lightly browned.

Remove from oven and let sit for 5 minutes before transferring to a wire rack where they can cool completely.

Store in an airtight container for up to one week.
 
All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Skip the Housework Link Party #58

Friday, February 27, 2015

Easy Homemade Hot Chocolate


My kitchen has been closed this week. Not because of the snow, but because I have a head cold. Yes, the dreaded head cold. All week long I've felt like a fire breathing dragon. Every breath I took in and out, my nose and throat felt like they were on fire.

And the only thought I had all week was "how do I put this fire out?"

I went for the fighting fire with fire option. Yep, everything I put in my mouth was hot. Well, not hot HOT because that would burn my mouth, but warm hot. I drank coffee (because no matter how sick I am, I still need my coffee, only coffee lovers can understand this {smile}), hot tea, Theraflu, hot water and lime (because that's all I found in the fridge at work), chicken broth, and hot chocolate.

The only foods I really prepared were the grilled cheese sandwiches to go with my chicken broth. Yep, comfort food for the head cold, hot liquids and grilled cheese sandwiches.

So that's the reason I literally shut down this week. I didn't even feel good enough to get on social media. Oh, I might have dabbled a little to still feel alive and connected, but not like I normally do.

Today is the first day I have felt like doing anything. My nose has stopped running, the fire in the back of my throat is only smoldering, and I can actually think. Yes, a head cold to me is like a government shutdown.

I have to say there was one good thing that came of this. And that was making homemade hot chocolate. Since I was drinking all these hot liquids and it was freezing outside, I started craving me some hot chocolate. Lucky for me I had some chocolate syrup, milk, and cream in the fridge because I sure didn't feel like getting dressed and driving anywhere.

So I made this quick version of hot chocolate. And what goes best on top of hot chocolate? Whipped cream. So I whipped up a batch of whipped cream for my hot chocolate.

I really do think this is what cured me. The cool, creamy whipped cream and the warm chocolatiness running over my scorched throat helped put out the fires of this nasty head cold and brought me back to the world of the living.

It’s good to be back {smile}.

Easy Homemade Hot Chocolate

Serves 2

Ingredients

2 cups milk

5-6 Tablespoons chocolate syrup (recipe for homemade chocolate syrup here)*

Directions

In a small saucepan, add milk and chocolate syrup.

Heat over medium heat for about 10-15 minutes, stirring constantly. Don't let it boil as you don't want the milk to burn.

Once milk warms up, pour into mugs and enjoy.

Best served with whipped cream or marshmallows.

*Helpful Hints*

- Recipe for making your own chocolate syrup is here.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Thursday, February 19, 2015

German Apple Puff Pancake


I love pancakes and I love trying different recipes for pancakes. Recently my mom shared a recipe with me for a German apple pancake that you make in a skillet. I couldn't believe it either, a pancake you make in the oven?! I've never heard of such a thing and knew I had to try it.

This recipe is a copycat version of the German Apple Pancake from The Original Pancake House near Chicago. My mom can’t remember where she got this recipe as she collects many recipes from magazines, newspapers, and friends. But if you (the author) happens to read this, Thank you very much for sharing!

Once my mom sent me the recipe, I couldn't wait to make this "oven pancake". It's easy to make and only takes about 20 minutes to bake.

This pancake will keep tummies happy for most of the day and makes for a delicious breakfast whenever you want something different than ordinary pancakes.

I apologize for the photos as I snapped away with my iPhone as I was making it and I couldn’t wait to eat it once it was baked.


German Apple Puff Pancake

Serves 2

 Ingredients

 1 large Apple - Fuji, Braeburn, or Delicious Red apples work great

3 Tablespoons of butter, unsalted

3 Tablespoons granulated sugar

1 and ½ teaspoons cinnamon

1/8 teaspoon Apple pie spice

3 large eggs

½ cup buttermilk

½ cup all-purpose flour

½ teaspoon sea salt

1 - oven proof skillet, at least 8 inches wide

Directions

Preheat oven to 425F degrees.

In a small bowl, mix sugar and cinnamon. Set aside.

Slice apple into 1/4 inch thick slices. If you prefer, you can cut the peel off. Set aside.

In a medium bowl, add eggs, buttermilk, flour, and salt. Mix together until batter is smooth. Set aside.

In a oven proof skillet that's at least 8 inches wide, add butter and melt over medium heat on stove top.

After butter melts, add apple slices and sauté for about 5 minutes or until they soften and become light golden brown on both sides.



After sautéing apples, spread them evenly around bottom of skillet, turn off heat, and pour batter over apples.




Place skillet into oven and bake for about 18-20 minutes. Important not to open oven door during baking. Turn on oven light to see if it's done. The pancake should no longer appear wet on top.


Remove from oven and let sit for a couple minutes.

Use a butter knife to loosen edges of pancake. Invert over a large plate or parchment paper. Pancake should come out of skillet. If apples stick, just loosen with a spatula and place on top of pancake.

Can serve with butter and heated maple syrup with a sprinkling of chopped walnuts (as shown above), powdered sugar, lemon wedges and butter, or just eaten as is.

*Helpful hints*

- I used my 12 inch cast iron skillet to make this recipe. If you use a smaller skillet, you will get a thicker puff pancake.

- If you want to make this pancake for more than just 2 servings, check out this site, where they have the directions for baking the German Apple Puff Pancake for 4 and 6 servings. Their recipe is different, but basically you just double the ingredients for more servings.


All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Sweet and Savoury Sundays #102

Tuesday, February 17, 2015

Triple Chocolate Chip Cookies


Every time it gets cold and rainy, I crave homemade cookies. I can blame my mom for this. Because growing up, I could always count on her making cookies whenever it was cold and rainy, which happened more often than you think in sunny California.

Knowing this, my best friend would always come home with me just to have some of my mom’s cookies. And it wasn't just my friends, my brothers friends would make an excuse to come over too.

Her specialty was chocolate chip cookies. Mmm, I remember walking in the front door and the smell of chocolate chip cookies wafting through the air. The aroma was all butter and chocolate and just utterly delicious. Needless to say, rainy days still bring all those memories back to me. And just like my mom, I also make cookies on cold, rainy days.


Today was no exception. We might not have gotten the snow that was predicted here in Georgia, but we got the cold, rainy days with ice storms. This is what I woke up to the next morning. It looked like a winter wonderland with everything covered in ice.





And I was craving me some chocolate chip cookies, and not your traditional chocolate chip cookies either, no ma'am or sir. I was craving these Triple Chocolate Chip cookies that I found on Pinterest yesterday.

This is not my recipe but these cookies are just so good that I had to share them with you! I made a minor tweak by adding two tablespoons of corn starch instead of one teaspoon because I like the fluff the corn starch adds to the cookies. Next time I make these, I think I'll add in either coconut or butterscotch chips, or maybe both!

This recipe is by Nichole from Brown Sugar Mama and I must say, Thank you Nichole for creating these cookies! This is just one of many wonderful recipes she has on her site, so be sure to stop by and give her a little love too.

Yes, that's right these cookies have three different kinds of chocolate chips all combined into one cookie! They have white chocolate chips, semi-sweet chocolate chips, and chocolate chunks along with macadamia nuts.

Talk about comfort food for rainy days. These cookies are everything…plus more. Soft and tender bites of chocolate combined with buttery macadamia nuts. I almost ate the whole batch.


I tell you, those macadamia nuts will seduce you. Every. Single. Time.

Triple Chocolate Chip Cookies

Makes about 30 cookies

Ingredients

2 cups all-purpose flour

2 Tablespoons corn starch

1 teaspoon baking soda

1/2 teaspoon sea salt

3/4 cup unsalted butter, room temperature

1/4 cup granulated sugar

3/4 cup brown sugar, packed

1 large egg

2 teaspoons vanilla extract

1/2 cup macadamia nuts, chopped

1/2 cup white chocolate chips

1/2 cup semi-sweet chocolate chips

1/2 cup chocolate chunks

Directions

Preheat oven to 350F degrees.

Line 2 cookie sheets with parchment paper. Set aside.

In a medium bowl, combine flour, corn starch, baking soda, sea salt. Set aside.

In a large mixing bowl, combine butter and sugars. Blend together until creamy.

Beat in egg and vanilla.

Slowly add in dry mixture, until all ingredients are combined.

By hand, stir in macadamia nuts, mixing well.

Fold in all the chocolate chips, semi-sweet and white, plus chocolate chunks, blending all ingredients together.

Drop 1 tablespoonful of cookie dough into prepared cookie sheet, placing about 2 inches apart.

Place into preheated oven and bake for about 10-12 minutes, until cookies are lightly browned.

Remove from oven and let sit for 5 minutes before transferring to a wire rack where they can cool completely.

Store in an airtight container for up to one week.

Recipe by ~ Nichole at Brown Sugar Mama.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Friday, February 13, 2015

Sweet Dark Cherry Jam

 
They say, "Life is like a bowl of cherries", but in my kitchen this week, "Life is like a jar of cherry jam".

Don't be acting surprised, I told warned y'all that I had been craving cherries and I'm just getting warmed up over here.


This cherry jam is everything you expect it to be, a taste of sweet, dark summer cherries. Who said you have to wait until summer to have cherries? Certainly not me! As I'm sharing with you today this recipe to make your own Sweet Dark Cherry Jam... in the middle of winter. Sweet. Dark. Cherry. Jam. On your table. Today.


And since its winter and cherries aren't in season, I made this with frozen cherries, the next best thing to fresh. Plus, they've already been pitted...yaaaay!

Just think of all the things you can put this cherry jam on - biscuits, French toast, pancakes, waffles, PB & jelly sandwiches, your morning English muffin, toast, or bagel....and that's just a few!


Bring this Sweet Dark Cherry jam to your table today and see how many smiles it brings.

Sweet Dark Cherry Jam

Makes about 3 - 8 ounce jars

Ingredients

1 cup Sweet Dark cherries, frozen

1 cup water

1 cup granulated sugar

Juice of 2 limes

Directions

In a medium saucepan with a heavy bottom, add frozen cherries, water, sugar, and lime juice. Over medium to low heat, cook while stirring occasionally, until mixture starts to boil.

Once boiling, turn heat down to low and continue cooking over a low simmer, uncovered and stirring occasionally until mixture starts to thicken, about 1 to 2 hours, give or take, depending on how thick you want your jam. Keep in mind, jam will thicken as it cools.

After cooking, spoon into sterilized jars, wiping off the rims after filling, and place on lids. As the jam cools, the lids will pop and seal.

Store in the refrigerator for up to 3 months.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Savoring Saturdays #49