Wednesday, September 30, 2015

Citron Dansk Kage - Lemon Danish Cake (Pastry)

I love October! The reasons I love October are the cooler temperatures, the leaves changing colors, football season, and Halloween is this month, which means scary movie marathons!

I always love watching old time classic horror movies like Bride of Frankenstein, Frankenstein, Dracula, Nosferatu. Bella Lugosi is one of the best actors to portray Dracula to this day.

I was also lucky enough to grow up with the original Halloween movies like Friday the 13th, Halloween, Nightmare on Elm Street, and The Shining.

Oh sure, there's been a few good ones since, the remake of Texas Chainsaw Massacre, The Ring, Blair Witch Project, and Paranormal Activity.

But anymore their either corny or just too predictable. Maybe it's because I'm not a teenager anymore and I can see the stupid decisions they're always making. Like going out to the garage by yourself at night when you know the serial killer is on the loose. Or leaving the party at midnight by yourself and walking through the graveyard.

I mean, Hello, what are you thinking? Have a little common sense here people. Sigh. Does this mean I've finally grown up? Nah, can't be that!

What better way to honor the king of horror himself, Vincent Price, than to make a recipe this month from his cookbook, "A Treasury of Great Recipes". In celebration of its 50th anniversary, this wonderful cookbook has been recently re-released.

And my friends over at The Daily Meal came up with an idea for us to recreate one of three recipes (out of many) that Vincent Price and his wife, Mary, put together for this cookbook.

The three recipes we could choose from are:
  1. Guacamole
  2. Spaghetti alla Bolgnese
  3. Dansk Kage (Danish pastry)
I challenged myself and made the Dansk Kage, which is a Danish pastry. Kage translates into cake, but it is a pastry. I have never attempted to make a Danish pastry before, let alone any type of pastry, so I was going into uncharted territory with this recipe.

Especially since I didn't have a photo or YouTube video to follow as I made this. Technology can make things so much easier sometimes!

I mean, what's the worst that could happen? After all, if it's a scary looking Danish then that kind of captures the whole scary movie/horror mood, right?

Lucky for you, they turned out amazing. Flaky, buttery dough that has a hint of lemon and almond flavors with a lemon glaze icing and a sprinkling of candied lemons over the top...Mmm!

The lemon flavoring with the glaze icing and the candied lemons on top are my own touch to this delicious Danish pastry.

These lemon Danish pastries are great for breakfast, especially Sunday brunches. They bring that personal touch to your brunch.

They also make for great snacks while watching all the upcoming scary movie marathons!

Citron Dansk Kage - Lemon Danish Cake (Pastry)

Prep time: 2 and 1/2 hours (includes dough rising and chilling time)
Cook time: 10 to 15 minutes
Total time: 3 hours
  • 4 cups + more for rolling out dough All-Purpose flour, sifted
  • 1 teaspoon sea salt
  • 1 cup granulated sugar
  • 1 package Active dry yeast
  • 1/4 cup lukewarm water
  • 1 egg, beaten
  • 1 cup milk
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon almond extract
  • 2 cups (4 sticks) butter, softened
  • 1/2 cup ground almonds
  • 1 egg white, beaten
  • 2 Tablespoons chopped almonds
  • 1 Tablespoon sugar, for sprinkling on top
  • 2 Tablespoons candied lemons, for sprinkling on top after icing
  1. In a large mixing bowl, add 4 cups sifted flour, salt, and 1/4 cup sugar. Mix with a wire whisk. Set aside.
  2. In a small glass or bowl, mix together lukewarm water and package of active dry yeast until yeast is dissolved. Pour yeast mix into dry ingredients and blend together.
  3. Using the dough attachment for your stand mixer, combine 1 beaten egg, warm milk, nutmeg, lemon extract, and almond extract into bowl with other ingredients. Mix together until dough becomes soft and pliable.
  4. Remove dough from bowl and place onto a flat, floured surface. Shape into a ball.
  5. Place dough into a warm, buttered bowl. Lightly brush melted butter over the top to help prevent cracking. Cover with a small towel and place in a warm area with no drafts, for 30 to 45 minutes, to allow dough to rise. Dough should double in size.
  6. After this time, remove dough from bowl and place on a flat, floured surface. Roll out dough into a square shape, until its 1/2 inch thick.
  7. Place 2 cups butter into a microwavable dish (a large measuring cup works great for this) and place into microwave until butter becomes melted, about 45 seconds to 1 minute. Stir after removing from microwave.
  8. With a pastry brush, lavishly brush on butter over 2/3 of the dough surface, leaving 1/3 unbuttered.
  9. Fold the unbuttered portion over once, fold the buttered portion of dough on top of it, so there are 3 layers of dough.
  10. Roll dough out to a square shape, until its about 3/4 inch thick, and repeat buttering and folding dough on top of itself 2 more times.
  11. Place the dough as is, back into the buttered bowl, covering with a small towel and place into refrigerator (or a cold place) for 30 minutes.
  12. While dough is in refrigerator, mix together 1/4 cup sugar and 1/4 cup melted butter in a small bowl. Cover and set aside.
  13. In a separate bowl, mix together 1/2 cup melted butter, 1/2 cup sugar, and 1/2 cup ground almonds to make almond paste. Cover and set aside.
  14. After 30 minutes, remove dough from refrigerator and roll out on a flat, floured surface until dough is 1/4 inch thick.
  15. Lavishly brush melted butter and sugar mixture over the top of the dough.
  16. Using a sharp knife, cut dough into squares measuring 4 inches.
  17. Place 1/2 to 1 teaspoon of almond paste down the center of each square. Fold over dough and seal edges together using a fork. Using the tip of a sharp knife, make 3 cuts in center of dough.
  18. Gently move Danishes onto a cookie sheet lined with parchment paper.
  19. At this time, preheat oven to 450F degrees.
  20. Place the Danish tray into your refrigerator for 20 minutes.
  21. While completed Danishes are chilling, add 1 egg white to a small bowl or cup and whip for 30 seconds.
  22. If you don't have any leftover ground almonds, chop 2 Tablespoons almonds and place into a small bowl.
  23. After Danishes have chilled for 20 minutes, remove from refrigerator, brush tops of Danish with egg white, sprinkle sugar and chopped almonds over the top.
  24. Place into oven and bake for 10 to 15 minutes, or until tops are golden brown.
  25. Remove from oven, transfer to a wire rack, and let cool completely.

Lemon Glaze Icing

A subtle, lemon glaze icing that's wonderful over, Danishes, breads, cookies, or cakes.
Prep time: 5 minutes
  • 1 cup powdered (confectioner's) sugar
  • 1 and 1/2 Tablespoons lemon juice
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons water
  • 2 teaspoons milk
  • 1 Tablespoon butter, melted
  1. Mix together all ingredients in a small mixing bowl.
  2. Using a spoon, drizzle icing over Danishes in a back and forth motion until you achieve desired look.
  3. Sprinkle with candied lemons.
  4. Best served warm with coffee or tea.

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, September 27, 2015

Healthy Peach Breakfast Muffins

Let me first say, yes, another peach recipe. I bought all those peaches at the end of my Peach Man’s season and I need to make something quick before they all go bad. So yes, another peach recipe.

After all, it's September and peaches are still available in the stores. And these muffins are full of peaches in every bite with wholesome ingredients so you know you're starting your day off right!

I used a whole grain, whole wheat flour, fresh peaches, coconut sugar, organic brown sugar, spices, and coconut milk. The result are these amazing peach breakfast muffins.

And I topped them off with a streusel. A healthier streusel made with oats, organic brown sugar, and cinnamon. Did you expect anything else from me?

Ok, I admit sometimes I do delve into my dark side of sugar laden sweets, but since I completed my Sugar Crush Challenge, I've been trying to make healthier sweet options. Thank you very much.

I think you'll agree with me that these Peach Breakfast Muffins lean on the healthier side of eating.

They're best warmed up and served with coffee or tea while watching your favorite morning news program so you can savor every bite. But if you're in a hurry, you can easily take them with you on the days you're rushing to work or school.

Just do one thing for me and try to savor each bite of peachy goodness. Because pretty soon here, peaches will disappear and everything (and I do mean everything) will be pumpkin spice.

Healthy Peach Breakfast Muffins

Recipe by Julie Murphy
Healthy whole wheat peach muffins to start your day off right!
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 12 Large muffins or 24 regular sized muffins
  • 2 and 1/2 cups whole grain, whole wheat flour
  • 1 Tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 Tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 eggs
  • 1 cup coconut sugar
  • 1/2 cup organic brown sugar
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup coconut oil, melted
  • 1 and 1/2 cups coconut milk, unsweetened
  • 4 peaches, washed and rinsed, diced
Cooking Directions
  1. Preheat oven to 400F degrees.
  2. Spray muffin pan with a non-stick cooking spray or you can wipe each cup inside with a paper towel dipped in melted coconut oil. Set aside.
  3. In a medium bowl, add dry ingredients. Set aside.
  4. In a large mixing bowl, beat eggs.
  5. Combine sugars (coconut sugar and brown sugar), oil, vanilla, almond extract, and coconut milk to eggs.
  6. Gradually add in dry ingredients to wet mixture and stir until smooth.
  7. Fold diced peaches into dough mixture.
  8. Spoon dough into muffin cups, about 3/4 full.
  9. Place into oven and bake for 25 to 30 minutes, or until inserted toothpick or knife comes out clean.
  10. *If adding streusel to top of muffins, during the last 15 to 20 minutes of baking, remove muffins from oven and sprinkle streusel over top of muffins, place back into oven, continue baking at 400F degrees until done.
  11. Let muffins cool in pan for 15 minutes. After 15 minutes, run a butter knife around the edges and gently remove muffin from pan using a spoon and butter knife. Transfer to cooling rack where muffins can cool completely. Store in an airtight container for up to 1 week.

Ingredients and directions for Streusel Topping below.

Streusel Topping

  • 2/3 cup flour
  • 1/2 cup old fashioned oats, uncooked
  • 4 Tablespoons organic brown sugar
  • 4 Tablespoons coconut oil, melted
  • 1/2 teaspoon cinnamon
  1. Add all ingredients into a small bowl and mix together.
  2. Sprinkle over top of muffins during the last 15 to 20 minutes of baking.

*Helpful Hints*
- You can also add 1 cup of raspberries, blueberries, or blackberries with the peaches. My second batch of muffins had peaches with all of these berries and they turned out so good!
- Instead of peaches, you can make these with raspberries, blueberries, and/or blackberries.
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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Wednesday, September 23, 2015

Beautiful Warm Sweet Peaches

Today you will find my recipe for Baked Peaches or better known by Ben as, "beautiful warm sweet peaches", over at The Online Grill.

I really do hope you get a chance to swing by Ben's site because he has a little bit of everything over there from benefits of eating dark chocolate to different ways you can enjoy bacon!

So hop on over to The Online Grill, take a browse, and tell Ben hello!

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Monday, September 21, 2015

Hibiscus Syrup

I think I'm falling in love. Or maybe it's just an obsession for me. I don't know which it is, but whatever it is, I'm loving it!

I'm talking about hibiscus. Remember when I made my Peach Hibiscus ice cream a few weeks back? And it had that luscious red syrup dripping down the ice cream? Well, that was hibiscus syrup.

I've been meaning to share it with y'all after I did that post but I forgot and one thing led to another. Kind of like when you go into a room looking for your car keys and you notice clean clothes you still haven't folded sitting in the basket. So you start folding them and by the time the clean laundry is folded, you've forgotten all about the keys. You know what I'm talking about!

Anyways, before I forget again, let's get to this hibiscus syrup. It's not like other syrups I've made. This syrup is sweet, thick and with a beautiful red coloring.

You can use it for anything you like too. Pancakes, waffles, ice cream, drinks, anything you want. Even right out of the jar on a spoon.

Yes it's just that good!

Just like with my other hibiscus recipes, use only organic hibiscus. As with any food, herb, or plant, please use hibiscus with caution. Or if you are nursing or pregnant, then this recipe is not intended for you, as it is not recommended due to adverse effects.

Hibiscus Syrup

Recipe by Julie Murphy
A delicious simple syrup flavored with hibiscus flowers.
Prep time: 5 minutes
Cook time: 50 minutes
Total time: approximately 1 hour
Yield: 1 and 1/2 cups
  • 4 Tablespoons organic dried Hibiscus flowers
  • 2 cups water
  • 1 cup granulated sugar
  • 1 lime wedge, juice of
Cooking Directions
  1. Add dried hibiscus flowers and water to a small sauce pan. Bring to a boil over medium heat, stirring occasionally.
  2. Turn off heat and let sit for 45 minutes to 1 hour.
  3. After hibiscus water has been allowed to sit and deepen in color, pour hibiscus water through fine mesh strainer seated over a large pan. Press hibiscus flowers down with a wooden spoon to extract most of the water.
  4. Place pan containing strained hibiscus water on stove top.
  5. Add in sugar and juice of 1 lime wedge.
  6. Cook over medium to low heat until mixture starts to thicken, stirring constantly so sugar doesn't burn. This should take about 20 to 30 minutes.
  7. If it starts to boil vigorously, turn heat down to low. You want to maintain a mild boil while stirring constantly.
  8. After mixture starts to thicken, remove from heat and let cool to room temperature.
  9. Pour into a glass jar and refrigerate.
  10. Can be stored up to 4 weeks in the refrigerator.
  11. You can use hibiscus syrup as a topping to ice creams or cakes, to flavor drinks, or over pancakes and waffles.

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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Shared with: Savoring Saturdays

Friday, September 18, 2015

How to Make Homemade Granola ~ Guest Post

Today you'll find this post over at Mrs. Happy Homemaker's site where I'm helping Crystal out. I hope y'all swing by because I'll be sharing my recipe for Homemade Granola. A simple granola recipe that is easy to make and tastes so good. Hope to see y'all over there!

Click here for Mrs. Happy Homemaker's site.
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