Monday, June 29, 2015

Ice Cream Cupcakes


This week is all about mystery here at Sweet and Spicy Monkey as I will be featuring recipes using Dum Dum's Lollipops  mystery flavors. And for today's recipe, I will be using everyone's favorite, bacon!

Yes, you read that right, B-A-C-O-N, as in bacon lollipops! I crushed the lollipops to sprinkle on top of my "cupcakes". They are what make this recipe of Ice Cream Cupcakes! The sweet and savory flavor of bacon mixed with a chocolate mocha cream cheese frosting (or peanut butter cream cheese frosting, take your pick) along with caramel, chocolate, and/or banana ice cream. Mmmm...can you taste it yet?



I was asked by Spangler Candy Company, who makes Dum Dum's Lollipops, to create a recipe for these new savory flavors. Dum Dum's Lollipops are trying out their new savory flavors of bacon, pizza, and buttered popcorn that the public (that's you!) have been asking for. Spangler Candy Company is taking candy to a whole new level with these savory flavors, going where no candy company has gone before.

I remember when I was a kid growing up and all we had for lollipop flavors were cherry, grape, lemon, orange, pineapple, and root beer. So you can imagine my excitement when I was asked to create a recipe for these three savory flavors!


Since its summer (a hot & sizzling summer) I've had ice cream on my mind. And because bacon is all the rage right now (just ask they guys I work with, bacon goes with anything and everything), I've topped these ice cream cupcakes with crushed bacon lollipops!


I couldn't decide between peanut butter or chocolate, so I made them both! I mean, what doesn't go with peanut butter or chocolate? Right? Especially these bacon flavored lollipops!

By the way, I did try these ice cream cupcakes with the bacon lollipops (because I can't be sharing a recipe I have not tried) and I was amazed at how delicious they really are! You're in for a surprise, a good, yummy surprise!


A sweet and savory ice cream cupcake that will be the hit of your summer this year! And since 4th of July is coming up this week (yes, its that time of year already!) you have plenty of time to run to your local grocery store and grab all the ingredients so you can enjoy these ice cream cupcakes.

Best hurry up, Saturday will be here before ya know it and these bacon lollipops won't be around for long!


Ice Cream Cupcakes

Recipe by Julie Murphy
A sweet and savory easy to make ice cream cupcake.
Prep time: 10 minutes
Cook time: 0
Total time: 2-3 hours (includes freezing time)
Yield: 6 ice cream cupcakes
Ingredients
  • 1 - 14.3 ounce package Oreo cookies
  • 1 carton chocolate ice cream
  • 1 carton caramel ice cream
  • 1 carton banana ice cream
  • 1 package cupcake baking cups
  • 8 Dum Dum's Mystery flavor Bacon lollipops, crushed and with sticks removed
Directions
  1. Place baking cups inside the cupcake pan. Set pan aside.
  2. Twist 12 Oreo's apart, scraping off the filling with a butter knife. You can place Oreo filling into a small bowl to use in the future.
  3. Place 1 chocolate Oreo wafer cookie into the bottom of each cupcake cup.
  4. Place 1 scoop of ice cream (your choice of flavor) onto the chocolate wafer cookie.
  5. Place another chocolate wafer cookie over the ice cream and gently squish down to fill out cupcake cup.
  6. Place another scoop of ice cream over the chocolate wafer cookie and squish down, filling out the cupcake cup.
  7. You should have 3 chocolate wafer cookies with 2 scoops of ice cream layered between them - chocolate cookie, ice cream, cookie, ice cream, cookie.
  8. Place into your freezer.

Now its time to make the frosting.

Chocolate Mocha Cream Cheese Frosting - small batch

Recipe by Julie Murphy
A chocolate mocha cream cheese frosting that glides on easy and smoothly.
Prep time: 5 minutes
Cook time: 0
Total time: 40 minutes (includes chilling time for cream & instant coffee)
Yield: 2 cups
Ingredients
  • 1/4 cup heavy cream
  • 2 packets instant coffee
  • 4 ounces cream cheese, room temperature
  • 2 Tablespoons butter, room temperature
  • 1 Tablespoon Dark cocoa powder
  • 1 and 1/2 cups powdered sugar
Directions
  1. In a small cup, mix together heavy cream and instant coffee. Place into refrigerator for about 30 minutes or until all coffee flakes are dissolved.
  2. In a medium to large mixing bowl, mix together cream cheese, butter, and creamed coffee mix. Blend on medium to high speed.
  3. Slowly add in powdered sugar and cocoa powder, mixing well. Blend on medium to high speed for another 45 to 60 seconds.
  4. Frosting should be creamy with no lumps. If you have lumps, blend for a few seconds longer. You might have a few small lumps but that's ok.
  5. After all ingredients are blended and no more lumps are noticeable, decorate cupcakes as desired.
  6. Sprinkle with crushed bacon lollipops.
  7. Place back into the freezer for at least 4 hours. Overnight is best so the cupcakes and frosting can set up.

Peanut Butter Cream Cheese Frosting - small batch

Recipe by Julie Murphy
A peanut butter cream cheese frosting that glides on easy and smoothly.
Prep time: 5 minutes
Cook time: 0
Total time: 10 minutes
Yield: 2 cups
Ingredients
  • 4 ounces cream cheese, room temperature
  • 1/4 cup heavy cream
  • 2 Tablespoons butter, room temperature
  • 1/4 teaspoon vanilla extract
  • 4 Tablespoons creamy peanut butter
  • 1 and 1/2 cups powdered sugar
Directions
  1. In a medium to large mixing bowl, mix together cream cheese, butter, peanut butter, heavy cream, and vanilla. Blend on medium to high speed.
  2. Slowly add in powdered sugar, mixing well. Blend on medium to high speed for another 45 to 60 seconds.
  3. Frosting should be creamy with no lumps. If you have lumps, blend for a few seconds longer. You might have a few small lumps, but that's ok.
  4. After all ingredients are blended and no more lumps are noticeable, decorate cupcakes as desired.
  5. Sprinkle with crushed bacon lollipops.
  6. Place back into the freezer for at least 4 hours. Overnight is best so the cupcakes and frosting can set up.

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Thursday, June 25, 2015

Orange Sugar

As promised, here is the recipe for the orange sugar that I used in my Orange Sabayon. It's so simple to make that it shouldn't even count as a post this week. However, I'm really busy this week so it works out great for me. And you since you need this for the Orange Sabayon recipe!

 
My idea for orange sugar came about after seeing so many tips for what to do with vanilla beans after using the seeds in recipes. They say to put the bean in sugar so you can have vanilla sugar after about one month. I got to thinking that if you can do that, then why not add orange zest to sugar to enhance orange flavored recipes? {light bulb above my head moment}.

Of course, others have thought of the very same idea already but this recipe is my own. I've seen where they add orange essential oil and vanilla to make their orange sugar. But I wanted something simple and down to earth, just sugar and orange zest. No fancy essential oils or vanilla in my orange sugar.

It really does have a wonderful orange smell and flavor. Add a little honey, coconut oil, or olive oil and you can use it as a sugar scrub in the shower. That's how simple and versatile it is. Just back to the basics here.

You can also use this orange sugar for many recipes besides my Orange Sabayon. Just think of how delicious it will make your bread, cookies, or even coffee and tea (hot or iced) taste infused with this sweet orange sugar.

And it's easy to make too. You only need two ingredients and a food processor. Although if you don't have a food processor, a blender will work too. You can also try this with lemons and limes. I haven't tried those yet, so if you make a lemon or lime sugar, let me know as I always love to hear your ideas, recipes, and how things turn out for you.

I know, its crazy right since I love lemons that I didn't try lemon sugar before this orange sugar! Just plain crazy!

By the way, I finally found that commercial I was looking for on YouTube. If you want to check it out, here's the link to it - silly gender reveal commercial. And my co-worker agrees with me that the goofy guy resembles another of our co- workers.

Orange Sugar

Recipe by Julie Murphy
An aromatic orange flavored sugar to use in baking and cooking, to help enhance orange flavors. Can even be used as an orange sugar scrub in the shower.
Prep time: 5 minutes
Cook time: 0
Total time: 5 minutes
Yield: 1 cup orange sugar
Ingredients
  • 1 cup granulated sugar
  • Zest from 1 orange
Directions
  1. Wash orange and remove the outer layer of the orange. Being careful not to include the white pith as that adds a bitter taste.
  2. In a food processor or blender, add sugar and orange zest. Pulse for 10-15 seconds x 3 to 4 times to help break down orange zest and blend with sugar.
  3. Place in an airtight container and store in your refrigerator for up to 1 month.

*Helpful Hints*

- Save a few of the larger zest and place in the finished orange sugar.

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Monday, June 22, 2015

Orange Sabayon


If you love wine and summer berries, then this recipe is for you. Sabayon is the French name for a delicious Italian custard dessert that is also known as Zabaione, zabaglione, or zabajone. And it's best served over fresh summer berries.

I can't believe how well kept a secret this recipe is. Well, maybe not a secret, but I never even heard of Sabayon until this year. That's 29....um, yes, we will just go with 29 years, of going without this delicious topping for my berries. I just can't believe that out of all the times I've eaten berries, nobody has ever said, "you have got to try this over your berries."


So I'm sharing with y'all right now and letting you know that you have got to try this over your berries. You can use any berries - strawberries, blackberries, blueberries, raspberries, or mix them all up like I did here. And you can use any sweet white wine you want. I used a Moscato wine, as it is one of my favorites, almost more than the pink Moscato! And it pairs well with the orange sugar and orange liqueur I added to enrich the flavor of this Sabayon.


Yes, I said O-R-A-N-G-E sugar. I will be sharing that recipe with y'all later this week!

Now most of the recipes for Sabayon call for a sweet white wine, but here in the near future, I'm going to try a rose or a red wine to see what deliciousness it creates. I'm thinking a red wine Sabayon over raspberries would be delicious! What do you think?

With berries just now coming into season, this will be a great way to serve them up. Orange Sabayon is wonderful as a brunch recipe or an evening dessert. Or if you're like me, anytime you want to enjoy your favorite wine over ripe summer berries!




Orange Sabayon

Recipe by Julie Murphy
A light Italian custard dessert made with egg yolks, orange sugar, orange liqueur, and a sweet white wine. Also known as zabaglione, zabaione, and zabajone.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 4 - 6 serving
Ingredients
  • 6 egg yolks
  • 1/3 cup orange sugar
  • 4 Tablespoons Orange liqueur
  • 7 Tablespoons sweet white wine
Cooking Directions
  1. Using a double boiler pan, add enough water so the top pan does not touch the water when placed on top. Or you can add water to a large pan big enough that a large heat proof bowl can fit over. Bring water to boiling.
  2. Using the top pan of a double boiler pan or a large heat proof bowl, gently whisk together wine, orange liqueur, and orange sugar. Add in egg yolks.
  3. Place pan with egg yolk mixture over boiling water. Turn heat down to medium to low and whisk ingredients together vigorously until they become frothy and can hold their shape. You can alternate between slow and vigorous whisking but if you need to stop whisking, remove the pan from the heat. If at all possible, try not to break the cooking cycle.
  4. You know the sabayon is ready when the mixture becomes thick and when you lift the whisk, the sabayon can hold its shape.
  5. Remove from heat and spoon the warm sabayon over fresh berries.

Inspired by David Lebovitz recipe ~ Sabayon.
 
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.

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Friday, June 19, 2015

Overnight Hot Peanut Butter & Banana Granola


You might be familiar with the saying, "when one door closes, another door opens." Sadly the end has come to Amanda's #letsgetfoodiechallenge, which was to run through until October of this year. Amanda had to end her #letsgetfoodiechallenge as other priorities took over and she could no longer do everything she wished.

But as this door closed, another door opened for me as I accepted the Golden Girl Granola Blogger Recipe Challenge. Yes, another challenge! I'm loving them as they give me a, er....dare I say, challenge. Yes, I just said that {smile}.


I don't know if you've ever heard of Golden Girl Granola before. They're a family owned business that started out of their kitchen up in Massachusetts. They're slowly growing their business which is why they started these challenges to help people become familiar with their product through recipes. Which is a great marketing idea if you ask me! A win-win for everyone!

Golden Girl Granola has challenged bloggers who have responded to their plea to create an entree recipe using their granola. And since my favorite time to eat granola is in the morning because breakfast is the MOST important meal of the day (as y'all know), I created a breakfast recipe, Overnight Hot Peanut Butter & Banana Granola.


A blend of Golden Girl's Honey & Coconut Granola with bananas, peanut butter, almonds, and coconut all warmed up to help you start your day off right.

Overnight Hot Peanut Butter & Banana Granola

Recipe by Julie Murphy
An overnight granola that makes mornings warmer & easier.
Prep time: 5 minutes
Cook time: 2 minutes
Total time: 7 minutes
Yield: 1 serving
Ingredients
  • 1/2 cup + 1 Tablespoon Golden Girl's Honey & Coconut Granola
  • 3/4 cup + 1 Tablespoon unsweetened coconut milk
  • 2 Tablespoons unsweetened flaked coconut
  • 1 Tablespoon almonds, chopped
  • 1-2 teaspoons honey (optional)
  • 1 Tablespoon creamy peanut butter
  • 1 banana, sliced
Cooking Directions
  1. In a small bowl, add 1/2 cup granola, coconut milk, coconut flakes, and almonds.
  2. Mix together, cover, and place in refrigerator until morning.
  3. In the morning, mix in peanut butter and a dash (about 1 Tablespoon) of coconut milk to help keep mixture moist while cooking.
  4. Place bowl into microwave for about 1 to 2 minutes on High setting.
  5. After 2 minutes, remove bowl from microwave, stir, and add sliced banana. Mix together.
  6. Top with coconut flakes and 1 Tablespoon granola.
  7. Serve and enjoy!

Disclaimer - I did not receive any monies for this post. I only received one bag of granola from Golden Girl Granola to help in making with the recipe. All thoughts and opinions are my own.
 
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.
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Sunday, June 14, 2015

Homemade Ice Cream Sandwiches


Sometimes you just need to give in. Throw out all the must Do's and just give in to your inner child. That's how I felt when I came across the idea of these homemade ice cream sandwiches.

I have been so good with cutting out refined sugars and using agave, honey, or coconut sugar since I completed the Sugar Crush challenge in April. But when I saw this idea in a magazine, I just had to give in and make these!


I mean how could I say No to ice cream and cookies scrunched together to make these "homemade" ice cream sandwiches? I know, right?

Now you can use any store bought cookies and ice cream to make these with, but when I saw these lemon chocolate chip cookies...need I say anymore? Y'all know my weakness for lemon (and if you don't, just scroll through my recipes. You'll notice I also L-O-V-E coconut).


Pair these cookies with some frozen yogurt (I tried to keep it healthy) and YUM! I felt like a kid again with the ice cream, er, frozen yogurt dripping all over my hands as I tried to eat my ice cream sandwich!

As you can see, I also tried this recipe with sugar cookies that I rolled into shapes with a mint chocolate gelato. I was surprised with how the sugar cookies held up after rolling the dough out flat. I thought I had made them too thin, but they held together until the very. Last. Bite. Not even crumbling apart in my hands!


Not only are these homemade ice cream sandwiches fun to eat, but they're also fun to make. If you have kids, they will love helping you make these on a hot summer day. They'll also love helping you eat them!

And you don't have to be a whiz in the kitchen to make them either. Just as long as you know how to turn on the oven, watch a timer, and scrunch ice cream between two cookies then you can make these homemade ice cream sandwiches.

Leaving you more "me" time.

Homemade Ice Cream Sandwiches

Easy ice cream sandwiches you can make at home.
Prep time: 5 minutes
Cook time: 10 to 12 minutes
Total time: 1 hour and 17 minutes (includes cooling time for cookies)
Ingredients
  • 1 package store bought cookie dough
  • 1 carton ice cream
Directions
  1. Bake cookies as directed on package.
  2. If using sugar cookies and you want to create different shapes, roll out on a floured surface with a floured rolling pin. Cut shapes with a sharp knife or a pizza cutter. A pizza cutter works great for this! Bake as directed on package.
  3. Remove cookies from oven and let cool for at least 1 hour before assembling ice cream sandwiches.
  4. To make ice cream sandwiches, drop 1 scoop of ice cream onto a cookie and press another cookie on top.
  5. Serve and enjoy!

Inspired by Better Homes and Gardens 2013 Cookbook recipe - Tropical Treat Ice Cream Sandwiches.
 
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.
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