Saturday, August 23, 2014

Rustic Peach Galette

Aren't these just beautiful?

As promised, continuing with Peach week here at Sweet and Spicy Monkey, today’s recipe is my Rustic Peach Galette!!
In case you’re wondering, galette’s are from the tart family with the exception that they are often placed on a single layer of pie crust with a layer of fruit, often one variety, in the middle. Instead of the straight, square sides of a tart, the galette’s edges are folded over, creating an open middle displaying the fruit. A simple pie.


But don’t get me wrong, there’s nothing simple about the taste of this peach galette. It still has the flaky, buttery pie crust with the taste of sweet, juicy summer peaches baked in cinnamon that reminds you of your grandma’s peach pie. It’s just a little bit healthier than grandmas and a whole lot easier to make. And y’all know how I feel about easy!

When I first made this last week, I sliced up two peaches and laid them out all pretty looking like the picture below. The only problem with it was there just wasn’t enough peaches. So that’s why I wanted to make another one before sharing.  


And I’m so glad I went back to the kitchen with this recipe before sharing with y’all. The extra peaches I added in the different shapes with the drizzle of honey over the top made this peach galette taste even more like my grandma’s peach pie!




It definitely has enough peaches now and the taste of cinnamon baked into those sweet, juicy peaches… mmm!  The tastes reminds me of everything summer…
Rustic Peach Galette

Ingredients

1 ready-made pie crust, room temperature

4 peaches, washed and rinsed, diced thin into any shape you desire

½ teaspoon cinnamon

1 teaspoon flour (I used my GF flour)

1 Tablespoon + 1 teaspoon coconut oil, melted

1 Tablespoon + 1 teaspoon honey

1-2 Tablespoons water

Pinch of granulated sugar

Directions

Preheat oven to 325F degrees.

Line a baking sheet with parchment paper. Set aside.

Dice peaches thinly into any shape you desire (I cut my peaches into small squares) and place into a medium size bowl.

Add in coconut oil, cinnamon, honey, and flour. Mix well, making sure all peaches are covered with honey mixture. Set aside.


Roll out room temperature pie crust onto parchment paper.

Spoon peach mixture onto pie crust, leaving a 1 inch border on edges. Gently fold pie crust up and over peaches. Don’t worry if it tears just push together with dampened fingers.


Mix together water and sugar to a small bowl. Lightly brush water and sugar mixture around the edges of the pie crust. You won’t be using all of the water and sugar mixture so don’t worry about leftovers here.

Place baking sheet with galette into oven for 30-40 minutes or until edges are a golden brown.

Remove from oven and drizzle some honey over the peaches. Let cool for 10-15 minutes before serving.


These are delicious as is or you can serve topped with your choice of vanilla ice cream or whipped cream.

*Helpful Hints*

- 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.
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Tuesday, August 19, 2014

Peaches and Cream ~ the Healthy version


It's Peach week here at Sweet and Spicy Monkey! I love peaches and just the word peaches makes you think of summer orchards in the country full of plump, sweet peaches, ready to be picked and eaten, especially living here in the South. With all that in mind, I consider myself one lucky girl when it comes to peaches since I live in Georgia and near South Carolina. And you can betcha I’ve had some of the best peaches this summer!

Last week I stopped by a road stand where a man was selling peaches off exit 177, the last exit in Georgia, right before entering South Carolina. There were baskets full of some of the most beautiful peaches I’ve ever seen, all plump and ripe.


The man at the fruit stand told me these would be the sweetest peaches I ever had, I really couldn’t believe him since he said these were South Carolina peaches. And being from Georgia, well, let’s just say, I’m a little bias when it comes to peaches.

So when I got home, I couldn't wait to try one and I had to control myself not to eat every single one of them right then and there! Those were some of the sweetest and juiciest peaches I’ve ever had.


Now I’m not quite sure the thought process I used for this recipe, I think it was just dumb luck, but for some reason I sliced up some peaches, poured a little coconut milk over them, added a little plain Greek yogurt for thickness, and drizzled some honey on top to sweeten it up, and oh my, it was heaven in a bowl! Pure. Golden. Heaven. In a bowl! This must be ambrosia of the Gods!


Ever since, this has been my favorite thing to eat for breakfast. This sweet and creamy heavenly combination is easy to make, healthy, and can even be made the night before so the flavors blend together, making it even more scrumptious!

Peaches and Cream ~ the Healthy version

Ingredients

2 peaches, sliced

2 - 3 Tablespoons plain Greek yogurt

1 cup coconut milk, canned

1-2 teaspoons honey

Directions

Slice the peaches and place into a cereal bowl. Set aside.

In another small bowl, add yogurt, honey, and half cup of coconut milk. Whisk together until mixture becomes smooth. Blend in other half of coconut milk.

Pour coconut milk mixture over the peaches and enjoy!

By the way, if you’re ever in the area of North Georgia and South Carolina during peach season on the weekends, pull off exit 177 at Dad’s and see if the peach man, Zeeny Cobb is out there selling peaches. If you make it this year before peach season ends, within the next 3-4 weeks, you will enjoy some of the best peaches ever!

*Helpful Hints*

- can use 1/2 cup Silk coconut milk with 1/2 cup canned coconut milk for less fat.

- 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.

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Shared with: Inspire Us Thursday Link Party #64, Wake Up Wednesday "Linky" #31, Wine'd Down Wednesday 50

Friday, August 15, 2014

Nutella Banana Froyo


No, this is not a recipe for the peach galette I promised you on Instagram earlier this week. I made one but I just wasn’t satisfied with it. Don’t get me wrong, it was quite delicious. But I’m going back to the drawing board with it and working out a few kinks so I can bring it to you next week. I promise, next week will be peach week, kinda like Shark week, but a whole lot sweeter and not as dangerous {smile}!

In the meantime, I’m so loving this making your own ice cream, sorbet, sherbet, and now frozen yogurt aka froyo. One reason being they are so easy to make. Number two reason being they are so delicious on a hot summer day. And three is I don’t have to turn on my oven in the summertime! Who could ask for anything more? Not this girl! I’m pretty easy to please {wink}.

I don’t know if you noticed yet, but I have a bit of a sweet tooth. Yes, I’m finally coming clean and admitting it to the public, I am addicted to sweets. There, I said it aloud and I feel so much better. But I’d feel a whole lot better with a bowl of this Nutella banana froyo in front of me right now {smile}.


So since I have a bit of a big sweet tooth, I’ve been trying to make healthy sweets. There’s that word pairing again, healthy sweets. Yes, there is such a thing as healthy sweets, like using honey, agave, or fruit instead of granulated sugar. And with this recipe, you don’t have to add any additional sugar, not even honey, because between the bananas and Nutella, there’s no need to.

Now out of all the frozen treats I’ve made this summer, this recipe is probably one of the easiest to make since it only requires four ingredients. Yep, you read that right, 4. All you need is coconut milk, plain Greek yogurt, bananas, and Nutella. That’s it!


And just like my other recipes, no churn needed. How’s that for quick and easy? Just blend and freeze. The hardest part is waiting…especially for this sweets addict!

If you make this early in the morning, it will be a soft frozen version by nightfall, which is almost better than after it freezes all night because then it will be a little easier to dish out. Usually I sit it out for about 10-20 minutes after it has been in the freezer all night because it becomes too difficult for me to dish out immediately after removing from the freezer. Yes, more waiting…ugh!

But it’s all worth it in the end {smile}…



Nutella Banana Froyo

Serves - 2

Ingredients

2 bananas, ripened

¼ cup plain Greek yogurt

¼ cup coconut milk

3 Tablespoons Nutella

Directions

Place all ingredients in a blender and puree until all ingredients are blended together.

Pour into a freezer safe dish and freeze overnight

*Helpful Hints*

-Let set out for a few minutes after freezing overnight as it will be difficult to scoop out straight from the freezer.

- 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.
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Tuesday, August 12, 2014

Chocolate Chai Latte Pound Cake


Today is the last day of my vacation and I didn’t get to do everything that I wanted to this time around. Ya know, all that fun stuff I had planned such as steam clean the carpets, wash my car, wash the dogs, visit the botanical gardens. Ok, going to the botanical gardens would have been fun if it didn’t rain the entire day I was planning on going.

Instead, I spent the day baking. Yes, baking! I actually turned on my oven again this summer! And the one thing I love about baking is how your entire house permeates with the smell of what you’re baking in the oven. Today, my home smelled of chocolate. Yummy, sweet, cho –co- late. You can’t bottle that fragrance Febreze!


 
That’s right, I made something chocolatey! Just like an old friend, even though you go off and hang out with others, for me it was lemon and coconut, you always come back to something familiar, chocolate.


 
I mean who does not like love chocolate? If you’re out there, you are few and far between all of us chocolate lovers. And this recipe is not for you.

And if you do love chocolate, then you’re going to love this chocolate chai latte pound cake! It's chocolate with a little spice thrown in with it, but not too much, just enough to enhance the essence of the chocolate.

And if you think the cake sounds delicious, then you’re going to flip over the glaze I created just for this cake. Yep, it’s a chocolate chai latte glaze!


 
All topped off with a sprinkle of powdered sugar mixed with allspice. Are y’all still with me? Or have you run off to your local stores to find Tazo’s chocolate chai latte? Because this product is the secret ingredient behind this recipe.

 No, I am not a spokesperson nor did I receive any monies for this recipe or post. Although, I think it would be great to have Tazo feature this recipe….Hello, anyone out there from Tazo, are you listening?


 
Actually what happened is someone brought this product to work and nobody else wanted it so I brought it home because I love chai tea and I knew I could make something delicious with it. And it expires in a month so I have been trying to use it in recipes before it all goes bad. So that is the story behind my chocolate chai latte recipes.


Back to the pound cake, it’s a deliciously moist and chocolatey cake that you can eat warm or cold and all alone or with a cup of coffee, tea….or some chocolate chai latte {smile}.

Chocolate Chai Latte Pound Cake

Ingredients for cake

1 cup unsalted butter, room temperature (2 sticks)

½ cup unsweetened cocoa powder + 1 Tablespoon for dusting pan

3 cups granulated sugar

5 eggs + 1 egg yolk

2 and ¾ cup flour of choice (I used Betty Crocker’s GF blend)

¾ teaspoon sea salt

½ teaspoon baking powder

¼ teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

¾ cup Tazo’s Chocolate Chai Latte

 ¾ cup buttermilk

2 teaspoons vanilla extract

Allspice for dusting pan and topping

Directions for cake

Preheat oven to 350F degrees.

Using an 8 and ½ X 4 and ½ X 2 and ½ inch loaf pan or a 10 inch Bundt pan, spray with non-stick spray or you can use butter or coconut oil to grease pan.

Dust pan with about 1 Tablespoon cocoa powder and a sprinkle of allspice. Set aside.

In a large bowl, add butter and sugar. Beat until blended and fluffy. Add in eggs, one at a time, beating well after each egg. Blend in vanilla.

In a separate bowl, whisk together flour, cocoa, sea salt, baking powder, cinnamon, ginger, and cloves. Set aside.

Pour together the chocolate chai latte mix and buttermilk into a small bowl. Gently mix with a fork. Set aside.

On low speed, add dry ingredients to butter and egg mixture, alternating between dry ingredients and buttermilk mixture, ending with dry ingredients in last.

Pour batter into your prepared loaf or Bundt pan. If making a loaf pan, leave about 1 inch from the top edge of pan for expansion while baking.

Bake for 1 hour and 10 minutes or until inserted toothpick or knife comes out clean.

Let cool in pan on a wire rack before turning over onto a serving plate.

Pour glaze over top while still warm and dust with powdered sugar and allspice mix.

Ingredients for Chocolate Chai Latte glaze

½ to 1 cup powdered sugar

2 Tablespoons Tazo Chocolate Chai Latte

2 Tablespoons unsweetened coconut milk

Directions for Chocolate Chai Latte glaze

Add all ingredients into a small mixing bowl, whisk together until smooth. If you want a thicker glaze, use more powdered sugar. If you want a thinner glaze, add more of either Chocolate Chai Latte or coconut milk.

10 minutes after cake has been removed from oven and is still warm, drizzle glaze over top of cake and sprinkle powdered sugar and allspice mix over the top.

Directions for powdered sugar and allspice mix

In a small bowl, add together about ½ Tablespoon powdered sugar and a couple dashes of Allspice.

Whisk with a fork and sprinkle over top of cake after cooling. If using a glaze over cake, sprinkle after glaze has been drizzled over the top.

  *Helpful Hints*

- I only used 1/2 cup powdered sugar for glaze but make to your liking.

- serve with Tazo Chocolate Chai Latte drink, either hot or cold.

- makes for a wonderful dish with a cup of coffee or tea.

- can also be served up with Chocolate Chai Latte ice cream.

- 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.
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Saturday, August 9, 2014

Chocolate Almond Toasted Coconut Froyo (frozen yogurt)


I don’t think Mother Nature liked last week’s post where I said fall was in the air because summer is trying to hang on here as the weather is warming back up during the days. This past week reminds me of July with long, hot days and sweltering nights, so reminiscent of the South. The cool days of fall can’t come soon enough!

Since summer is still hanging on and I really don’t want to turn on the oven just yet, I decided to experiment with some recipes to help us cope with these long, summer days and enjoy ourselves at the same time! Because nothings as good as that first taste of ice cream on a hot, sunny day! Yum!
 

Now I know I’ve been on a coconut kick here lately…ok, quite some time, I know, I just can’t get enough of that little brown nut with its white flesh here lately, Mmmm, so good! So I thought I would dabble with some chocolate in this recipe and add a few almonds for flavoring to bring you this chocolate almond toasted coconut yumminess all blended together in a frozen treat!


This summer I’ve made dairy free ice creams, sherbets, sorbets, and now I bring you frozen yogurt aka froyo. Like all my other ice creams, you don’t need a churn for this recipe, just toss everything in the blender, puree, and freeze. Simple as pie!

Although, I don’t really understand why they say “simple as pie” because to me, pies are quite difficult to make and the other type of pi, well that’s math and I hate math! So I guess I shouldn’t really be saying 'simple as pie' because this recipe really is quick and easy. There let’s just go with that, quick and easy {smile}.


I hope you enjoy this froyo as much as I did and stay cool my friends because summer is still with us.

Chocolate Almond Toasted Coconut Froyo (frozen yogurt)

Ingredients

1 and ¼ cup Coconut milk

1 cup Cream of coconut

½ cup plain Greek yogurt

2 Tablespoons cocoa powder, unsweetened

2 Tablespoons honey

½ teaspoon vanilla extract

½ teaspoon coconut extract

½ cup toasted coconut

20 plain whole almonds

Directions

Place all ingredients in a blender and puree until all ingredients are blended together.

Pour into a freezer safe dish and freeze overnight.

*Helpful Hints*

- you can add some toasted coconut and almonds after blending if you prefer chunky.

- you can prepare early in the morning and have a softer froyo by evening.

- Let set out for a couple minutes if freezing overnight as it will be difficult to scoop out straight from the freezer.

- 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.
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Shared with: Savoring Saturdays #28, Gluten Free Wednesdays

Thursday, August 7, 2014

Tomato and Cheese Crostata


I’ve always dreamed of going to Italy. And next year, I was planning on finally making my dream vacation come true. But sadly, life got in the way and unless something changes, I won’t be going to Italy next year {sad face}.


Milano Naviglio Pavese by Emanuele Pinna
This doesn’t mean I’m giving up on my dream vacation, it just means it’s on hold for now. So at least I can save up more money to spend for shopping when I finally do get to go!

And if I can’t go to Italy, I might as well eat like I’m in Italy! And what better represents a little taste of Italy than a tomato and cheese crostata.


This pie inspired dish is made with authentic Italian ingredients that include Roma tomatoes, olive oil, fresh basil, feta cheese, and mozzarella enveloped within a flaky pastry dough.


A deliciously light and savoury pie-dish to enjoy for lunch or dinner with a glass of wine so you can close your eyes and imagine that you’re dining in Italy. At least for one night {smile}....

Tomato and Cheese Crostata

Ingredients

1 ready-made pie crust, room temperature

3 Roma tomatoes, sliced

2 Tablespoons Feta cheese

1 Tablespoon mozzarella cheese, grated

3 Tablespoons olive oil

3 Tablespoons fresh basil, chopped

2 garlic cloves, minced

Pinch of sea salt

Pinch of ground black pepper

Directions

Preheat oven to 425F degrees.

Place a sheet of parchment paper onto a baking sheet. Roll out pie crust dough onto lined baking sheet. Set aside.

In a small bowl, combine olive oil, basil, garlic cloves, salt & pepper. Spoon half over pie crust dough, spreading evenly and keeping about 1 inch from edges oil free.

Arrange sliced tomatoes evenly around pie crust dough, leaving about 1 inch from the edges so you will have enough to fold over. Crumble feta cheese over tomatoes.


 Pour remaining oil mixture over tomatoes and cheeses, keeping 1 inch of edges oil free.


Gently fold the dough edges up and over the tomatoes so it lays flat. The center will be dough free so it gives you a beautiful view of the cooked tomatoes and cheeses when done.


Sprinkle mozzarella over the open area of tomatoes and feta, making sure not to cover the edges.

Bake for 20-30 minutes or until edges of pie crust are golden.

Remove from oven and let sit for 10 minutes before serving. Can be served warm or at room temperature.

*Helpful Hints*

- All measurements are US

Inspired by ~ Kellie at The Suburban Soapbox

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 #27

Saturday, August 2, 2014

Chocolate Chai Latte Ice Cream


Can you believe it’s already August? I mean really, where has this year gone and what have I been doing? Summer is fading fast as fall is already in the air with the long shadows of the day and cooler temperatures at night. Leaves are falling and I’m still trying to get rid of last years! Raking and burning leaves is a never-ending cycle here at my house since I’m backed up to the woods and surrounded by trees.


Here I am rambling about fall and raking leaves, yet I’m here to share an ice cream recipe with y’all. Kind of ironic, wouldn’t ya say?


Actually this is the perfect type of recipe for August, as its still summertime and the days are still hot making you crave something cold and creamy to cool you down.


Yet the flavor of this ice cream reminds me of the fall, with exotic blends of spices that include black pepper, ginger, cardamom, cinnamon, cloves, and star anise all in a blend of cocoa. A delicious infusion of flavors that are rich with spices.


Flavors that remind you of other fall favorites like pumpkin pie and apple cider, which makes this ice cream perfect for the long, dog days of summer as the seasons change into fall.


So ya best hurry up and go make yourself some of this soon because before ya know it, it will be Christmas!

Chocolate Chai Latte Ice Cream

Dairy free, soy free, nut free, vegan

Ingredients

1 cup coconut milk

1 cup Tazo’s Chocolate Chai Tea Latte

1 cup cream of coconut

4 Tablespoons honey

1 teaspoon vanilla extract

Directions

Add all ingredients into a blender. Blend on High for about 5 minutes. Pour into a freezer safe container and place in freezer overnight.

*Helpful Hints*

- you can top with shaved chocolate, as I did here in the photos.

- you can always make it early in the morning, place it in the freezer, and serve as a softer ice cream at night.

- All measurements are US

Note ~ I was not paid to promote Tazo Chocolate Chai Latte nor am I a spokesperson for this product. I just love it and created this incredibly delicious ice cream as one of the ingredients.

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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