Sunday, November 23, 2014

Cranberry Cherry Sauce


Can you believe Thanksgiving is just four days away? FOUR DAYS!!!???!!! Eeek!

But seriously, I can't believe how fast this year has gone by and the Holidays are once again upon us.


With that in mind, I thought it was only appropriate to share a traditional holiday recipe with y'all today. Well, not really traditional because there's a little spin on it.

The traditional recipe is cranberry sauce and the recipe I'm sharing with you is a cranberry cherry sauce. Similar yet different. And so much better than store bought.


Not to mention you can make this ahead of time so you won't have to worry about it on the big day. Which actually works out better since it needs to chill overnight.

I soaked my cherries overnight in apple cider with two tablespoons of red wine. You can probably use any type of wine you like best - white, rose, or red, which will make this dish more personable to you. Plus you can always add in a little more wine if you like {wink}.

And you can make a non-alcoholic version for the kids, by just leaving out the wine.


Just remember which one is which when serving time comes!

Cranberry Cherry Sauce

Makes 8 ounces

Ingredients

1 cup sweet apple cider
2 Tablespoons red wine

1 cup frozen cherries

12 ounces of fresh cranberries, rinsed

1 cup + 2 Tablespoons coconut sugar

1/3 cup orange juice

2/3 cup water

1/2 teaspoon cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon vanilla extract

2 Tablespoons orange marmalade

3/4 to 1 cup walnuts, coarsely chopped

a pinch of orange zest for topping

Directions

Either the night before preparing or early the day of, add cherries, apple cider, and wine to an airtight container. Let refrigerate overnight or at least 8 hours before making.

After soaking cherries, place in medium saucepan with cranberries and coconut sugar. Add in orange juice, water, cinnamon, and nutmeg and bring to a simmer over medium heat, stirring continuously.

Once sauce starts to simmer, turn heat down a little and continue to cook for about 20 minutes or until cranberries have popped. You will start to hear little popping sounds as mixture heats up. Use the back of your spoon to gently pop any stragglers.

After sauce has reached desired thickness (remember it will thicken as it cools), remove pan from heat and add in vanilla and orange marmalade, blending throughout sauce. You can add in more sugar if you prefer a little sweeter sauce.

Fold in walnuts.

Let cool to room temperature and serve warm or let chill.

Top with orange zest before serving.


*Helpful Hints*

- Can also use granulated white sugar instead of coconut sugar

- Best if made at least 2 days before serving, 1 day for soaking cherries overnight, the next day for chilling sauce before serving.

- All measurements are US

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: Share it Sunday {55}, The Southern Special Week 34, Wine'd Down Wednesday 63

Friday, November 21, 2014

Pumpkin Spice Smoothie

Remember when I told you I was adding pumpkin to everything I made?


Well, pumpkin (my pumpkin butter to be exact) has canoodled its way into another of my breakfast recipes with this Pumpkin Spice Smoothie. A delicious pumpkin flavored smoothie with the rich spices of Fall from pumpkin butter and apple cider.

Mix this yummy concoction with some frozen bananas and coconut milk and you've got yourself a quick, healthy, and tasty breakfast for those days you don't have time to fix yourself something to eat before leaving the house.


Or you can have it as a snack when those hunger pangs start in the middle of your day.

No matter what time of day you make it, it will give you a little pick me up to get you through to your next meal.


Pumpkin Spice Smoothie

Makes 1 smoothie

Ingredients

6 ounces coconut milk

1/3 cup sweet apple cider

1 frozen banana, cut into pieces

3 Tablespoons pumpkin butter

Directions

Place all ingredients into a blender and *blend until all ingredients are mixed together.

Pour into a glass and enjoy!

*Blend to your blender's specifications for frozen fruit.

*Helpful Hints*

- Can use your choice of milk- almond, soy, almond-coconut, goat milk, or regular, low-fat, fat-free cow milk.

- Recipe for pumpkin butter here.

- You can sprinkle a little nutmeg over the top before serving.


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.

Tuesday, November 18, 2014

Bourbon and Brown Sugar Sauce


Remember the other day when I told you it didn't get any better than my No Churn Bourbon and Pumpkin Ginger Spice ice cream? I may have been wrong about that. I say wrong, because at that time, I really didn't know any better.

Until I came across this recipe by Jim Beam for bourbon and brown sugar sauce and tried it over my Bourbon and Pumpkin Ginger Spice ice cream. Love. At. First. Taste.


This rich and creamy sauce with the velvety, spiciness of my old time favorite, Southern Comfort, and a handful of pecans makes for a wicked blend of sinful indulgence.

This sauce is so good you'll be licking the spoon right from the sauce pan before serving it up!


Drizzle this over my  Bourbon and Pumpkin Ginger Spice ice cream and you will become weak in the knees.

Please do make sure you’re sitting down before your first taste of this sauce, as I’m not responsible for what happens next. I truthfully believe....


It. Doesn't. Get. Any. Better. Than. This.

Can you ever forgive me?

Bourbon and Brown Sugar Sauce

Ingredients

2 cups brown sugar, packed

1/2 cup unsalted butter, melted

1 and 1/2 cups heavy cream

1 teaspoon vanilla extract

6 to 8 Tablespoons bourbon (3 to 4 ounces)

2 cups pecans, chopped

Directions

In a medium saucepan, add melted butter, cream, and brown sugar. Stir together.

Place saucepan over medium heat and cook until sugar granules are melted and sauce becomes smooth.

Remove from heat and add in vanilla, bourbon, and pecans, blending all ingredients together.

Serve warm over my Bourbon and Pumpkin Ginger Spice ice cream.

Inspired by ~ Jim Beam's Bourbon and Brown Sugar Sauce recipe.

*Helpful Hints*

- This sauce is only intended for those over the age of 21 years, as the alcohol is not cooked out.

- Store in an airtight container in the refrigerator for up to 1 week.

- Best when served warm.

- This recipe is made with Southern Comfort as the bourbon of choice so it pairs nicely with my Bourbon and Pumpkin Ginger Spice ice cream.

 - All measurements are US

Disclaimer ~ I am not affiliated with Jim Beam or Southern Comfort, nor was I compensated for this recipe by using Southern Comfort. It's just one of my favorites.

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: Lou Lou Girls Fabulous Party #34

Sunday, November 16, 2014

No Churn Bourbon and Pumpkin Ginger Spice Ice Cream


If you're going to have just one dessert this Thanksgiving season, then make it this Bourbon and Pumpkin Ginger Spice ice cream. This is the best ice cream I've ever had, hands down!

Now I might be a little bias since I created this recipe, but my taste buds have not failed me yet! This ice cream is A-M-A-Z-I-N-G!


I know you must be thinking, "Ice cream? She must be crazy, it's freezing outside with this arctic chill!" Yes, I do agree it's chilly outside and no, I'm not crazy. This ice cream is just that good, no matter what the weather is outside.

Not only is it soft and creamy right out of the freezer, but it also encompasses the flavors of Thanksgiving with pumpkin, spices, and a little taste of bourbon. Yes, bourbon. Southern Comfort to be exact, which brings an exquisite flavoring to this ice cream.


After all, who doesn't need a little bourbon during the Holidays with the family?


I find myself drooling just telling y'all about it! The photos really don't do this ice cream any justice. You just have to make it yourself and see what I'm talking about.

Which reminds me of another great thing about this ice cream, it only takes about ten minutes to make and you don't need an ice cream churn! Does it get any better than that?


You're welcome {smile}.

No Churn Bourbon and Pumpkin Ginger Spice Ice Cream

Makes 32 ounces of ice cream

Ingredients

1 and ½ cups heavy whipping cream

1 - 14 ounce can sweetened condensed milk (can use fat-free)*

¼ cup pumpkin puree

1 and ½ teaspoons pumpkin pie spice

4 Tablespoons Southern Comfort (2 ounces)

3 Tablespoons brown sugar

1 cup crushed gingersnap cookies

Gingersnap cookies for topping and serving

Directions

In a large bowl, add whipping cream, sweetened condensed milk, pumpkin, and Southern Comfort.

Whip until soft peaks start to form in mix. Soft peaks should resemble fluffy little pillows.

Add in 1 Tablespoon brown sugar and whip again for about 30 seconds, until brown sugar is mixed throughout.

By hand, gently fold in remaining 2 Tablespoons of brown sugar and crushed ginger snaps until blended.

Pour into a freezer safe dish and sprinkle crumbs from 1 gingersnap cookie over the top.

Cover and freeze overnight.

Inspired by ~ MB Manion Morell's No-Churn Bourbon and Brown Sugar Ice Cream recipe.

*Helpful Hints*

- This recipe is made with Southern Comfort as the bourbon of choice. I cannot guarantee you will get the same delicious results using another type of bourbon.

- This recipe is intended to be used with either a stand or hand mixer.

- I used fat-free sweetened condensed milk and my ice cream still had a delicious creamy texture.

- I used canned pumpkin puree for this recipe.

- All measurements are US

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.

Featured at ~ Daily Dish Magazine
Daily Dish Magazine

Sharing with: Wine'd Down Wednesday 62, On Display Thursday #21, Foodie Friends Friday Recipes Linky Party #122, Pin Junkie Pin Party #94, Freedom Fridays with All My Bloggy Friends #55, Skip the Housework Link Party #40, Sweet and Savoury Sundays #88, Munching Mondays #66, Busy Monday, Snickerdoodle Sunday #56, Share it Sunday {55}, Tasty Tuesday Recipe Link Up, Simple Supper Tuesday #89, Tickle My Tastebuds #28

 

Wednesday, November 12, 2014

Crockpot Pumpkin Turkey Chili


Winter will be rearing its frigid little head this week as temperatures will be dropping. It's going to be below freezing here in Georgia this weekend....Brrrrr! In case you weren't aware, that's flippin' cold for the South!


With that in mind, you have to not only bundle up on the outside by layering your clothes but also warm up from the inside out. And the best way to do that is with a delicious hot meal.


And I've got the perfect recipe to help keep you warm and toasty through this arctic chill, my Crockpot Pumpkin Turkey Chili. Which also happens to pair up deliciously with my Pumpkin Sage Cornbread from earlier in the week.

Not only is this a warm and hearty meal, but as my dad used to say, one that will stick to your ribs. For those of you that have never heard the term, stick to your ribs, it doesn't mean it's going to make you fat because this is really a healthy recipe, it means it will help stave off hunger because cornbread makes you feel full longer.


As long as you're all covered up on the outside, I've got you covered on the inside. So go out and enjoy your weekend and do some Christmas shopping, go to that football game, or whatever you planned on doing before Mother Nature said, "I don't think so, Scooter".

Because....well, you worked hard all week and you deserve it! Of course you might want to make sure you don't leave the house without first putting on your long johns, wool socks, and Uggs {smile}.


Crockpot Pumpkin Turkey Chili

Ingredients

1-2 Tablespoons olive oil

1 lb. ground turkey

1 – 32 ounce box Chicken broth (can also use vegetable)

1 sweet onion, chopped

4 garlic cloves, minced

1 jalapeno, seeded and diced

1 yellow bell pepper, seeded and diced

1 – 7 ounce can diced green chilies

3 – 15.5 ounce cans cannellini beans, drained and rinsed

1 - 15 ounce can pumpkin puree

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon oregano

2 whole bay leaves

¼ teaspoon cinnamon

¼ teaspoon paprika

¼ teaspoon sea salt

¼ teaspoon ground black pepper

Dash of rubbed Dalmatian sage

Directions

Add olive oil to medium skillet and heat.

Add in ½ of chopped onion, ½ of diced yellow bell pepper, and jalapeno. Sauté for 1 minute, after 1 minute add in minced garlic and brown for about 30 seconds or until lightly browned.

Add in ground turkey and cook until meat is browned. Remove from heat.

Combine all ingredients, including rest of chopped onion and diced bell pepper, into your crockpot.

Place on LOW setting and cook for 8 hours. Or you can place on HIGH setting and cook for 4-5 hours.

If needed, add more seasoning to taste and serve with my Pumpkin Sage Cornbread for a delicious Fall meal.

Inspired by ~ Gina's Crock Pot Turkey White Bean Pumpkin Chili from Skinnytaste.com

*Helpful Hints*

- I used canned pumpkin puree for this recipe.

- All measurements are US

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: Tickle My Tastebuds #27, Munching Mondays #65