tag:blogger.com,1999:blog-62122913773719011242024-03-13T11:37:40.109-04:00Sweet and Spicy MonkeySweet and Spicy Monkey has moved to: www.sweetandspicymonkey.com
Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comBlogger236125tag:blogger.com,1999:blog-6212291377371901124.post-35764107364152043682016-03-10T14:09:00.004-05:002021-02-21T07:47:41.268-05:00Moving - Easter Bark Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
I've moved my site to: <a href="https://sweetspicymonkey.wordpress.com" target="_blank">Sweet and Spicy Monkey</a> on Wordpress, where you will find all my latest recipes. I'll still be sharing recipes of the foods I love and I hope to see y'all over there. </div>
Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-42706250820479432952016-03-03T14:28:00.001-05:002016-03-03T14:28:18.788-05:00Strawberry Banana Beet Smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-psP2ddYRoXs/VtiN0fA6DdI/AAAAAAAANhg/XUrdl72qgpw/s1600/IMG_31801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-psP2ddYRoXs/VtiN0fA6DdI/AAAAAAAANhg/XUrdl72qgpw/s400/IMG_31801.jpg" width="400" /></a></div>
<br />
Some big things are in store for Sweet and Spicy Monkey this month. The first (and probably biggest change) is Sweet and Spicy Monkey will be moving to a new location on the World Wide Web.
<br />
<br />
Yes, it's finally going to happen! Sweet and Spicy Monkey is getting it's very own .com site!
I'm so excited with this move as it’s been a goal of mine for this site since I started blogging. And now I'm finally able to make my dreams come to reality.
<br />
<br />
I know, I know, I'm such a nerd!
<br />
<br />
Don't worry about missing any recipes though, as I will let you know when the big move becomes final.
In the meantime, I'm still going to be sharing recipes here.
<br />
<br />
Speaking of food, I haven't shared a smoothie recipe with y'all in quite some time. If I remember last, my <a href="http://sweetandspicymonkey.blogspot.com/2015/04/green-smoothie-recipes.html" target="_blank">green smoothie</a> recipe was the last. And green smoothies are so last year! <br />
<br />
2016 is all about the color and right now, my new smoothie crush is this pink Strawberry Banana Beet Smoothie.
<br />
<br />
Made with beet, beet juice, strawberries, banana, chia seeds, dates (for sweetness), and cashew milk or your milk of choice.
This smoothie is easy and quick to make for those hurried mornings or your go-to drink before or after your workouts, or between meals.
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-qPnFhxzZpKs/VtiN0Fg2mrI/AAAAAAAANhc/lBA5G28kNaI/s1600/IMG_31771.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-qPnFhxzZpKs/VtiN0Fg2mrI/AAAAAAAANhc/lBA5G28kNaI/s400/IMG_31771.jpg" width="400" /></a></div>
<br />
I love to drink it in the morning before I leave the house or sometimes for breakfast or lunch.
It's chock full of vitamins and good for you stuff.
And with its bright pink coloring, this smoothie is sure to wake you up in the mornings to the start of a great day.
<br />
<br />
After all, how can you stay grumpy in the morning with this beautiful pink Strawberry Banana Beet smoothie?
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<br />
You can't!
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Strawberry Banana Beet Smoothie</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy @ Sweet and Spicy Monkey</div>
<div class="summary">
A quick and easy Strawberry Banana Beet smoothie that you can enjoy at breakfast, as a snack, or anytime of the day. </div>
Prep time: <span class="preptime">5 minutes</span><br />
Total time: <span class="duration">5 minutes</span><br />
Yield: <span class="yield">2 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">banana</span>
</li>
<li class="ingredient">
<span class="amount">1/2 </span>
<span class="name">cooked beet</span>
</li>
<li class="ingredient">
<span class="amount">7 to 10</span>
<span class="name">whole strawberries</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">beet juice</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">Medjool dates</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup </span>
<span class="name">water</span>
</li>
<li class="ingredient">
<span class="amount">2 Tablespoons</span>
<span class="name">chia seeds</span>
</li>
<li class="ingredient">
<span class="amount">1 scoop</span>
<span class="name">vanilla protein powder (optional)</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">uncooked oats</span>
</li>
<li class="ingredient">
<span class="amount">1 tall glass (8 ounces)</span>
<span class="name">cashew milk </span>
</li>
</ul>
Directions<br />
<ol class="instructions">
<li class="instruction">
In a small microwavable cup, add 1/4 cup water and the 2 dates. Cook on High for 45 to 60 seconds. Remove from microwave and let cool as you prepare smoothie.
</li>
<li class="instruction">
Add remaining ingredients into a high speed blender.
</li>
<li class="instruction">
Remove dates from water and slice in half. Remove seeds and place dates into blender.
</li>
<li class="instruction">
Pour water from dates into blender.
</li>
<li class="instruction">
Pulse on High setting until all ingredients are pureed, about 7 to 10 times. Or about 1 minute of continuous blending at High speed.
</li>
<li class="instruction">
Pour into a tall glass and serve.
</li>
</ol>
</div>
<br />
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">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.</span>
</div>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-91988450475536082412016-02-28T15:44:00.002-05:002016-02-28T15:44:43.897-05:00Buttermilk Biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-xp0xTr0KahY/VtNXsulfrRI/AAAAAAAANaY/nKGJTsbl9Wk/s1600/IMG_31931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-xp0xTr0KahY/VtNXsulfrRI/AAAAAAAANaY/nKGJTsbl9Wk/s400/IMG_31931.jpg" width="400" /></a></div>
<br />
I've been searching for a buttermilk biscuit recipe to make and haven't really found any that I like.
<br />
<br />
For starters, they add sugar to the recipe. Not good for someone trying to cut their sugar intake. And I don't ever remember eating a sweetened buttermilk biscuit.
<br />
<br />
Then I tried a recipe that I saw on Pinterest for buttermilk biscuits. I was supposed to "swoon" over these tall flaky biscuits with buttery layers. <br />
<br />
Not.
<br />
<br />
It turned out to be more work than needed for flaky buttermilk biscuits because you were supposed to fold over layers, roll out, fold, roll out, fold, roll out, and cut.
Not to mention, they were nothing near tall and flaky, more like short and flat.<br />
<br />
Very disappointing and I did not "swoon" over them, as promised.
<br />
<br />
I was about to give up my quest for a flaky buttermilk biscuit before I realized I had a recipe for buttermilk biscuits in...wait for it...of all things, a cookbook. A real life paper and cover cookbook!
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-rG-I3lPdb6o/VtNXq6hbENI/AAAAAAAANaI/PVcD-3CfnfY/s1600/IMG_31851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-rG-I3lPdb6o/VtNXq6hbENI/AAAAAAAANaI/PVcD-3CfnfY/s400/IMG_31851.jpg" width="400" /></a></div>
<br />
Needless to say, this cookbook has been in my family since I was a teenager, when I bought it for my mom.
This cookbook has been with me since I moved out of my mom & dad's home. Let's just say, a long time.
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-1sPr0a83n4Y/VtNXriElq8I/AAAAAAAANaQ/zALOXu4zmqs/s1600/IMG_31831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-1sPr0a83n4Y/VtNXriElq8I/AAAAAAAANaQ/zALOXu4zmqs/s400/IMG_31831.jpg" width="400" /></a></div>
<br />
The cookbook, "The Encyclopedia of Creative Cooking", has a recipe for anything and everything food. One of the reasons I bought it for my mom. It reminds me of Pinterest, if Pinterest were a book.
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-l891avcL8zU/VtNY4q0gtnI/AAAAAAAANak/62fjNbau-Gk/s1600/IMG_3194.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://4.bp.blogspot.com/-l891avcL8zU/VtNY4q0gtnI/AAAAAAAANak/62fjNbau-Gk/s320/IMG_3194.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As you can see, this is a well loved cookbook of mine.</td></tr>
</tbody></table>
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-KlHS02FTSdg/VtNY4-A6uuI/AAAAAAAANao/iJ-LHNIsPB4/s1600/IMG_3196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://4.bp.blogspot.com/-KlHS02FTSdg/VtNY4-A6uuI/AAAAAAAANao/iJ-LHNIsPB4/s320/IMG_3196.JPG" width="320" /></a></div>
<br />
I can't tell you how long it's been since I've actually cracked open a cookbook with Pinterest and the Internet.
So when I opened the book and looked up biscuits, I was happy to see a recipe.<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-S84c2FnhMkI/VtNXrowdsGI/AAAAAAAANaM/WUWIxRTPr1c/s1600/IMG_31871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-S84c2FnhMkI/VtNXrowdsGI/AAAAAAAANaM/WUWIxRTPr1c/s400/IMG_31871.jpg" width="400" /></a></div>
<br />
The original recipe calls for Crisco and whole milk. Since I don't cook with Crisco, I substituted butter and I used buttermilk for the whole milk because I wanted my buttermilk biscuits.
<br />
<br />
No folding over layers and rolling out over and over here.
Nope, just your old fashioned mix up ingredients, knead a few times by hand, lightly roll to a flat dough, cut and bake.
<br />
<br />
To my surprise, beautiful flaky buttermilk biscuits!
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-aAOexNr2Cn8/VtNXsBDhRFI/AAAAAAAANaU/0LBLQs26nDQ/s1600/IMG_31881.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-aAOexNr2Cn8/VtNXsBDhRFI/AAAAAAAANaU/0LBLQs26nDQ/s400/IMG_31881.jpg" width="400" /></a></div>
<br />
I might have even "swooned" over them!
Yes, I think I did swoon!<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Buttermilk Biscuits</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy @ Sweet and Spicy Monkey</div>
<div class="summary">
Light and fluffy buttermilk biscuits with a soft & flaky inside. </div>
Prep time: <span class="preptime">10 minutes</span><br />
Cook time: <span class="cooktime">12 to 15 minutes</span><br />
Total time: <span class="duration">25 minutes</span><br />
Yield: <span class="yield">8 biscuits</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">All-purpose flour</span>
</li>
<li class="ingredient">
<span class="amount">1 Tablespoon</span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">sea salt</span>
</li>
<li class="ingredient">
<span class="amount">1/3 cup (5 Tablespoons and 1/3 Tablespoon)</span>
<span class="name">unsalted butter, chilled</span>
</li>
<li class="ingredient">
<span class="amount">1 and 1/4 cups</span>
<span class="name">buttermilk</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 450F degrees.
</li>
<li class="instruction">
Line cookie sheet with parchment paper. Set aside.
</li>
<li class="instruction">
Cut butter into small pieces. Set aside.
</li>
<li class="instruction">
Place dough attachment on stand mixer.
</li>
<li class="instruction">
In a large mixing bowl, add dry ingredients. Mix together with a fork, about 3 times.
</li>
<li class="instruction">
Mix butter throughout flour mixture, about 1 minute.
</li>
<li class="instruction">
Pour buttermilk into flour mixture and knead until dough is soft and slightly sticky. If dough is too dry, add in buttermilk, 1 Tablespoon at a time, until dough becomes more pliable to work with. If dough is too sticky, don't worry because as we roll out dough on floured surface, it will take some of that flour into the dough, making it soft and easier to work with.
</li>
<li class="instruction">
Remove dough from bowl and place on a clean, dry, flat, lightly floured surface.
</li>
<li class="instruction">
Knead dough gently 10 to 12 times with your hands.
</li>
<li class="instruction">
Gently roll dough until its about 1/2" to 3/4" thick.
</li>
<li class="instruction">
Using a lightly floured biscuit cutter, cut biscuits and place onto prepared cookie sheet. Repeat until all dough is used.
</li>
<li class="instruction">
Bake for 12 to 15 minutes or until biscuits are a light, golden brown on top.
</li>
<li class="instruction">
Serve immediately with butter.
</li>
</ol>
</div>
<br />
<div style="line-height: normal; margin: 0in 0in 8pt; text-align: center;">
<span style="font-size: x-small;">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.</span></div>
<br />
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-20042543172559028682016-02-23T12:02:00.001-05:002016-02-23T12:02:06.258-05:00Warming Winter Cocktails for Cold Nights<div dir="ltr" style="text-align: left;" trbidi="on">
It took awhile for winter to get here, but now that it's here, its not letting up any.
We're getting more rain here in Georgia, with another cold front, and the weatherman is even talking about snow again...Ugh!<br />
<br />
Arctic polar fronts, rain, sleet, ice, and snow....I've had enough! No, this Cali girl could never live in Michigan or Canada. I really don't know how y'all do it up north.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-1lOOGpDWvE4/VsyPqnE2VCI/AAAAAAAANYM/INfoyR9MQjY/s1600/pickerimage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://1.bp.blogspot.com/-1lOOGpDWvE4/VsyPqnE2VCI/AAAAAAAANYM/INfoyR9MQjY/s320/pickerimage.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is how I've been feeling...enough already winter!</td></tr>
</tbody></table>
<br />
So to help keep you warm this winter, I'm sharing these warm cocktail recipes for a cold winter's night from <a href="https://www.fix.com/blog" target="_blank">FIX</a>. These cocktails will help you forget how cold it is outside while making you feel all warm and cuddly.<br />
<br />
Luckily, winter doesn't last forever (although it seems to sometimes) and it's only 25 more days until Spring, with Summer following close behind.<br />
<br />
So raise your glass with me to warmer, sunny days and sandy beaches.<br />
<br />
<a href="https://www.fix.com/blog/winter-cocktails/"><img border="0" src="https://www.fix.com/assets/content/19036/warming-winter-cocktails.jpg" /></a><br />
Source: <a href="https://www.fix.com/">Fix.com</a>
<br />
<br />
*If you aren't able to view
all of the ingredients on my page, visit original source <a href="https://www.fix.com/blog/winter-cocktails/" target="_blank">here</a>.<br />
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-51413695234717342352016-02-21T15:30:00.001-05:002016-02-21T15:30:16.797-05:00No-Bake Granola Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-CVxjfKxPBsE/VsoYy5aXGlI/AAAAAAAANV0/SxWgjjlPy48/s1600/IMG_31561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-CVxjfKxPBsE/VsoYy5aXGlI/AAAAAAAANV0/SxWgjjlPy48/s400/IMG_31561.jpg" width="400" /></a></div>
<br />
Recently I attended a Facebook Q&A (well, I logged onto and submitted a question) for David Lebovitz on Sur La Table's Facebook page.
Sur La Table's Q&A gives fans a chance to ask questions to some of their favorite food chefs. And I was lucky enough to see this one for David Lebovitz coming up.
<br />
<br />
You know where you see something coming up and you get all excited about it? And then the day comes around and you've totally forgotten about it?
Yea, that happened to me on this Q&A. Luckily, I still had 10 minutes left in it, so I thought of a quick question to ask.
<br />
<br />
One that's been on my mind (especially after my Swiss Cake Roll fail x 2, thank you very much) is does he have one recipe that he finds a challenge. So that's the one question I submitted.
<br />
<br />
And do you know what the answer was for this famous pastry chef and cookbook author?
Granola bars!
Yes, you read that right, granola bars. A healthy granola bar gives David Lebovitz troubles.<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
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<br />
This made me feel good because if you follow me, you know the troubles I've had with the Swiss Cake Roll. Although after the last one, I learned that you have to make the cake by scratch because box cake mixes are more crumble-prone than homemade sponge cakes. Something I was unaware of at the time.
I've yet to try it after the last fail because I got so frustrated over it.<br />
<br />
But to know that David Lebovitz has troubles with granola bars (of all things) makes me feel good. Sorry. Not Sorry. David.
<br />
<br />
Which got me thinking of the granola bars I made last year and never got to share with y'all. Yes, I held out a recipe from you.
Well, not intentionally, just forgot. <br />
<br />
These No-Bake Granola Bars are so yummy, you'll forget they're good for you too!
I've packed them full of coconut, chia seeds, cacao nibs, and dried cherries. And to help sweeten them, I used a combination of honey and dates.
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<br />
The best part is you don't need to bake anything and they're ready to eat immediately. Although, I would let them chill for a few hours so the honey and peanut butter can set since they might be a little crumbly if eaten right away. That's the "glue" that holds them together.<br />
<br />
Of course, you can also put chopped peanuts, almonds, or pistachios instead of the chia seeds, but you might want to add a little more honey or peanut butter (1 to 2 Tablespoons extra) because that might throw off the wet to dry ratio.
<br />
<br />
But don't let the chia seeds throw you off thinking these bars won't have any crunch to them. The chia seeds, along with the cocao nibs, gives a nice crunchy texture to these granola bars. <br />
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You can also substitute for the dried cherries, using raisins, dried cranberries or blueberries.
It's a very customizable recipe so try what you like and let me know how they turn out.
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<br />
Now about that Swiss Cake Roll recipe....
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<br />
<div class="hrecipe">
<span class="item">
</span>
</div>
<div class="fn">
<span class="item">No-Bake Granola Bars</span></div>
<div class="hrecipe">
<span class="item">
</span>
</div>
<div class="author">
Recipe by Julie Murphy @ Sweet and Spicy Monkey</div>
<div class="summary">
Deliciously healthy & easy to make granola bars for on the go breakfast or snacking.</div>
<div class="hrecipe">
Prep time: <span class="preptime">10 minutes</span></div>
<div class="hrecipe">
Total time: <span class="duration">15 minutes</span></div>
<div class="hrecipe">
Ingredients</div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">3 cups</span>
<span class="name">Old Fashioned Oats, uncooked</span>
</li>
<li class="ingredient">
<span class="amount">1 and 1/2 cups</span>
<span class="name">creamy peanut butter</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">honey</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">unsweetened coconut flakes</span>
</li>
<li class="ingredient">
<span class="amount">5</span>
<span class="name">Medjool dates, diced</span>
</li>
<li class="ingredient">
<span class="amount">3/4 to 1 cup</span>
<span class="name">dried cherries</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">cocao nibs</span>
</li>
<li class="ingredient">
<span class="amount">4 Tablespoons</span>
<span class="name">chia seeds</span>
</li>
</ul>
</div>
Directions<br />
<ol class="instructions">
<li class="instruction">
Prepare 8" x 11" pan by wiping down with coconut oil. Wipe any excess off with a clean, dry paper towel. Set aside.
</li>
<li class="instruction">
Add all ingredients into a large mixing bowl and stir together, making sure peanut butter and honey coat all ingredients.
</li>
<li class="instruction">
Pour mixture into prepared pan and press down firmly with palm of hand.
</li>
<li class="instruction">
Cover pan and let chill in refrigerator so peanut butter and honey can set.
</li>
<li class="instruction">
Can store in covered pan in refrigerator for up to 1 week. But they won't last that long!
</li>
</ol>
<div class="instruction">
<b><i><u> *Helpful Hints*</u></i></b> </div>
<ol class="instructions">
</ol>
- You can use a smaller pan, but that will make bars thicker. Same goes if you want to use a larger pan, bars will be thinner in size. Bars shown are 1" thick using an 8" x 11" pan. <br />
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
- You can use semi-sweet or dark chocolate chips instead of cocao nibs in this recipe.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
- You can use flaked sweetened coconut instead of unsweetened coconut flakes. </div>
<div style="text-align: left;">
<br /></div>
<span style="font-size: x-small;">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.</span>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-63166973055814713282016-02-17T20:47:00.000-05:002016-02-17T20:47:00.651-05:00French Hot Chocolate <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Have you ever had one of those days where you get this intense, crazy craving for something?
I had one of those days earlier this week, where I could not get my fill of chocolate.
<br />
<br />
Funny thing, chocolate is the only thing that gives me these crazy, intense cravings.
One bite, and I can't get enough of this dark, luscious treat.
<br />
<br />
Lucky for me (and my waistline), I've finally found a match for my chocolate cravings in this French Hot Chocolate.
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<a href="https://1.bp.blogspot.com/-tYRaP9ih-0w/VsUgDdES_FI/AAAAAAAANMM/s-f0tk9cBTM/s1600/IMG_31401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-tYRaP9ih-0w/VsUgDdES_FI/AAAAAAAANMM/s-f0tk9cBTM/s400/IMG_31401.jpg" width="400" /></a></div>
<br />
French hot chocolate, also known as Chocolat Chaud, is a rich and silky smooth Parisian style hot chocolate. <br />
<br />
This is not the hot chocolate from your childhood or for those of you who dabble with milk chocolate.<br />
<br />
Nope, this is for the true chocolate lover, the one who loves dark chocolate, the one who has chocolate treats in her purse, the one who can eat chocolate cake with chocolate frosting and not think it’s too rich of a combination. <br />
<br />
This hot chocolate is for the truest of true chocolate lovers.
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<br />
This hot chocolate is thick and decadent, yet oh so silky smooth with a rich chocolate flavor and a hint of sweetness.<br />
<br />
Not for the faint of heart who dislike creamy, chocolatey drinks.
This hot chocolate is sure to put a stop to all your chocolate cravings and keep you warm on cold days.
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<br />
Or maybe just anytime you're craving a silky smooth cup of hot chocolate.
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<br />
You can also add a splash of espresso or Starbucks instant coffee granules for a different twist to it. Or maybe a sprinkling of cinnamon or pinch of cayenne to intensify the chocolate flavors. <br />
<br />
You can drink it plain or top with marshmallows or fresh whipped cream.
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<br />
However you choose to drink this hot chocolate, it will become your new cuddle up drink under a big fluffy blanket.
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<br />
You're welcome!
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<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">French Hot Chocolate </span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy @ Sweet and Spicy Monkey</div>
<div class="summary">
A rich and silky smooth cup of Parisian-style hot chocolate.</div>
Prep time: <span class="preptime">5 minutes</span><br />
Cook time: <span class="cooktime">5 minutes</span><br />
Total time: <span class="duration">10 minutes</span><br />
Yield: <span class="yield">1 large cup or 2 small cups (dematisse) </span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 cup </span>
<span class="name">cashew milk (unsweetened vanilla)</span>
</li>
<li class="ingredient">
<span class="amount">1 and 1/2 Tablespoons</span>
<span class="name">unsweetened cocoa powder</span>
</li>
<li class="ingredient">
<span class="amount">2 Tablespoons</span>
<span class="name">honey</span>
</li>
<li class="ingredient">
<span class="amount">5 to 8 squares </span>
<span class="name">bittersweet chocolate, small pieces or shavings</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">marshmallows or fresh whipped cream for topping</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
In a small saucepan, add cashew milk and cocoa powder. Whisk together vigorously until powder is mixed with milk. The cocoa powder will start off on top of the milk and with vigorous whisking, it will start mixing in with it. This takes about 3 to 5 minutes.
</li>
<li class="instruction">
Stirring with a wooden spoon over low to medium heat, add in honey and chocolate shavings. Continue to stir until chocolate is completely melted. If milk starts to boil, turn heat down and continue stirring. If you prefer a thicker hot chocolate, you can let it boil for about 2 minutes, stirring constantly so it doesn't burn.
</li>
<li class="instruction">
Remove from heat and stir in vanilla.
</li>
<li class="instruction">
Pour into cup and top with marshmallows or fresh whipped cream.
</li>
</ol>
</div>
<br />
<b><i><u>*Helpful Hints* </u></i></b><br />
<br />
- If possible, make this hot chocolate ahead of time, allowing it to sit and cool down. Rewarm and serve immediately. As the flavors improve over time. <br />
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">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.</span>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-76326067867684416462016-02-14T20:11:00.002-05:002016-02-15T13:31:15.647-05:00Slow Cooker Potato and Corn Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
We have a "wintery mix" in the forecast. Which means the weatherman pretty much doesn't know if it's going to snow, ice, sleet, rain, or a little of all.
Really? <br />
<br />
I know weather is unpredictable because Mother Nature likes to change her mind, after all, she is a woman. But with all the technology we have available today, you would think they could figure out if it was going to rain, sleet, ice, or snow.
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<br />
All I know is, it's cold outside. Not just cold, but bitter cold where it rips through your clothes no matter how many layers you've bundled on. I'm so bundled up, I feel like the little brother in the movie, "A Christmas Story". You know the scene where his mom is getting him dressed for school and his arms stick straight out. That's what I've been feeling like.
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-HKvPS89gtsg/VsEh9a2cifI/AAAAAAAANI8/WpBH_J2FgHM/s1600/IMG_31331.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://2.bp.blogspot.com/-HKvPS89gtsg/VsEh9a2cifI/AAAAAAAANI8/WpBH_J2FgHM/s400/IMG_31331.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's not really bacon, its my vegan version of bacon. Hopefully, recipe coming soon!</td></tr>
</tbody></table>
<br />
So what's a Cali girl to do when an Arctic Polar front is headed towards the South?
That's right, start making a soup to help warm me up from the inside out.
<br />
<br />
And for some reason, this Potato and Corn Soup was calling my name.
Maybe it's because I've been eating a lot of potatoes here lately or maybe it just sounded good.
It really does sound good, doesn't it? Whatever the reason, I made it! <br />
<br />
As usual, I added my own little twist by using coconut milk instead of half and half or heavy cream. I also used yellow potatoes instead of Russet potatoes because they work better in soups and chowders.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-AxiLke93NRo/VsEh-TiHfnI/AAAAAAAANI0/TzGEBeqXlwo/s1600/IMG_31281.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://1.bp.blogspot.com/-AxiLke93NRo/VsEh-TiHfnI/AAAAAAAANI0/TzGEBeqXlwo/s400/IMG_31281.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div>
Just look how yummy this soup is!</div>
</td></tr>
</tbody></table>
<br />
Talking about chowders, this soup isn’t going to be thick like a chowder and it’s not going to be thin like a bouillon based soup. It’s somewhere in between.
The results, a creamy potato and corn soup that not only satisfies your hunger, but warms you up from the inside out.<br />
<br />
Just what I've been needing!
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-IcY2KgEdqrk/VsEh-xBGc0I/AAAAAAAANI4/SFg5r28XyXY/s1600/IMG_31361.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://3.bp.blogspot.com/-IcY2KgEdqrk/VsEh-xBGc0I/AAAAAAAANI4/SFg5r28XyXY/s400/IMG_31361.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loaded version with shredded cheese, sour cream, & (vegan) bacon.</td></tr>
</tbody></table>
<br />
So whether you're in an area that will be getting rain, sleet, ice, or snow this Monday, this Potato and Corn Soup will be your new best friend to snuggle up with.
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<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Slow Cooker Potato and Corn Soup</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy @ Sweet and Spicy Monkey</div>
<div class="summary">
An easy, slow cooker Potato & Corn soup to help warm you up on cold winter days.</div>
Prep time: <span class="preptime">30 minutes</span><br />
Cook time: <span class="cooktime">8 hours</span><br />
Total time: <span class="duration">8 hours and 30 minutes</span><br />
Yield: <span class="yield">A whole lotta soup</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">5</span>
<span class="name">yellow potatoes, cut into bite size cubes</span>
</li>
<li class="ingredient">
<span class="amount">3-12 ounces</span>
<span class="name">frozen sweet corn</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">medium sweet yellow onion, diced</span>
</li>
<li class="ingredient">
<span class="amount">4 stalks</span>
<span class="name">celery, diced</span>
</li>
<li class="ingredient">
<span class="amount">6 to 8 </span>
<span class="name">garlic cloves, mashed</span>
</li>
<li class="ingredient">
<span class="amount">32 ounces</span>
<span class="name">vegetable broth</span>
</li>
<li class="ingredient">
<span class="amount">32 ounces</span>
<span class="name">chicken broth</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">sea salt</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">ground black pepper</span>
</li>
<li class="ingredient">
<span class="amount">16 ounces</span>
<span class="name">full fat coconut milk</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">sea salt & pepper to taste</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Add all ingredients into slow cooker <b>EXCEPT</b> coconut milk.
</li>
<li class="instruction">
Cook on Low setting for 8 to 10 hours or High setting for 6 hours.
</li>
<li class="instruction">
After potatoes have softened, place half the soup into a bowl and let cool to room temperature. For a blender, let contents cool before blending to prevent your blender from exploding the contents. Follow your blenders instructions for blending hot liquids. If you have an immersion blender, you can puree while soup is hot.
</li>
<li class="instruction">
Pour pureed soup back into crockpot and continue cooking.
</li>
<li class="instruction">
About 20 minutes before cooking time is up, stir in coconut milk and continue cooking for remaining 20 minutes.
</li>
<li class="instruction">
Salt & pepper to taste.
</li>
<li class="instruction">
Can serve topped with shredded cheese, sour cream or plain Greek yogurt, chopped green onions, and/or bacon.
</li>
</ol>
</div>
<br />
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-size: x-small;">Inspired by: April at <a href="http://www.mamalovesfood.com/2011/10/corn-and-potato-chowder-recipe-for.html" target="_blank">Momma Loves Food</a>. </span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><br /></span></div>
<span style="font-size: x-small;">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.</span>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-58180094472088228912016-02-12T15:20:00.000-05:002016-02-12T15:20:00.798-05:00Double Chocolate Scones with Mocha Cream Cheese Filling<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-CVd5ee6oxgQ/Vr47UGIbZtI/AAAAAAAANEw/djzIBgmWA34/s1600/IMG_31211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-CVd5ee6oxgQ/Vr47UGIbZtI/AAAAAAAANEw/djzIBgmWA34/s400/IMG_31211.jpg" width="400" /></a></div>
<br />
Today, I'm sharing a recipe for Double Chocolate Scones with Mocha Cream Cheese filling. A not so healthy recipe, but an oh so yummy one!<br />
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You might say, this is my Valentine’s Day recipe, but these scones are good any day of the year!
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<br />
Chocolate cake-like scones with chocolate chips in every bite and a light, creamy mocha filling with a dollop of whipped cream.
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Are you drooling yet?
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<br />
I love scones because they're so easy to make and you can't mess them up. You can whip up this recipe in about 30 minutes.
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<br />
They're amazingly delicious with the filling, but you can also serve them warm with only butter or cream cheese. And they're also yummy warmed up with no topping. Yes, they're just simply delicious!<br />
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<a href="https://2.bp.blogspot.com/-HhgNmrYVp1s/Vr47T8I0uzI/AAAAAAAANEs/VSSBxzmZlLI/s1600/IMG_31181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://2.bp.blogspot.com/-HhgNmrYVp1s/Vr47T8I0uzI/AAAAAAAANEs/VSSBxzmZlLI/s400/IMG_31181.jpg" width="400" /></a></div>
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These scones make the perfect breakfast for Valentine's Day since everyone loves chocolate. And what better way to start your day than with a little taste of chocolate, coffee, and cream! <br />
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<div class="separator" style="clear: both; text-align: center;">
</div>
Happy Valentine's Day!
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Double Chocolate Scones with Mocha Cream Cheese Filling</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy @ Sweet and Spicy Monkey</div>
<div class="summary">
Double chocolate scones are delicious with a Mocha cream cheese filling, whipped cream, both, or just by themselves anytime of the day. </div>
Prep time: <span class="preptime">15 minutes</span><br />
Cook time: <span class="cooktime">15 to 18 minutes</span><br />
Total time: <span class="duration">32 minutes</span><br />
Yield: <span class="yield">10 to 12 scones</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">3/4 cup + 3 Tablespoons</span>
<span class="name">full-fat coconut milk (canned)</span>
</li>
<li class="ingredient">
<span class="amount">1 </span>
<span class="name">large egg</span>
</li>
<li class="ingredient">
<span class="amount">1 Tablespoon </span>
<span class="name">chocolate extract</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">2 cups </span>
<span class="name">All-purpose flour</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup </span>
<span class="name">unsweetened cocoa powder</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">granulated sugar</span>
</li>
<li class="ingredient">
<span class="amount">1 Tablespoon</span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">sea salt</span>
</li>
<li class="ingredient">
<span class="amount">6 Tablespoons</span>
<span class="name">cold coconut oil</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">semi-sweet chocolate chips</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 425F degrees.
</li>
<li class="instruction">
Line 2 cookie sheets with parchment paper or use a silicone baking sheet. Set aside.
</li>
<li class="instruction">
Remove coconut oil from refrigerator or freezer so it can soften. Set aside.
</li>
<li class="instruction">
In a small bowl, add egg, coconut milk, chocolate extract, and vanilla. Set aside.
</li>
<li class="instruction">
In a large mixing bowl, gently whisk together flour, cocoa powder, sugar, baking powder, and salt until mixed.
</li>
<li class="instruction">
Add in softened coconut oil, mixing for about 1 to 2 minutes.
</li>
<li class="instruction">
Pour in coconut milk mixture until dough comes together. If dough is too wet, add a little flour at a time. If dough is too dry, add in coconut milk, 1 Tablespoon at a time.
</li>
<li class="instruction">
Fold in chocolate chips.
</li>
<li class="instruction">
Sprinkle flour lightly on a flat, dry surface.
</li>
<li class="instruction">
Remove dough from bowl and work with your hands for about 1 minute.
</li>
<li class="instruction">
Roll dough out until about 1" thickness.
</li>
<li class="instruction">
Using biscuit cutters, cut dough into round shapes and place onto prepared cookie sheet, leaving about 2" between dough shapes.
</li>
<li class="instruction">
Place into oven and bake for 15 to 18 minutes.
</li>
<li class="instruction">
Remove from oven and let cool on cookie sheet before transferring onto a wire rack where scones can cool completely.
</li>
<li class="instruction">
Repeat with remaining dough.
</li>
</ol>
</div>
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Mocha Cream Cheese Filling</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy @ Sweet and Spicy Monkey</div>
<div class="summary">
A light, cream cheese filling with a delicious coffee flavoring for scones, French toast, cakes, or cupcakes.</div>
Prep time: <span class="preptime">5 minutes</span><br />
Total time: <span class="duration">5 minutes</span><br />
Yield: <span class="yield">8 ounces</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">cream cheese</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup + 5 Tablespoons</span>
<span class="name">powdered sugar</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">1 packet (1.30 ounces)</span>
<span class="name">Starbuck's via instant Latte cafe mocha</span>
</li>
<li class="ingredient">
<span class="amount">17 to 20 drops</span>
<span class="name">red food coloring (optional)</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">heavy cream</span>
</li>
</ul>
Directions<br />
<ol class="instructions">
<li class="instruction">
In a large mixing bowl, beat together cream cheese, powdered sugar, vanilla, café mocha granules, and red food coloring until creamy and fluffy.
</li>
<li class="instruction">
Changing to whipping attachment, whip in heavy cream until peaks form.
</li>
<li class="instruction">
To place in scones, cut scone in half (top and bottom) and scoop filling onto each scone half. Place a dollop of whipped cream over the filling. Serve.
</li>
<li class="instruction">
To store filling: Scoop into an airtight container and store in refrigerator for up to 1 week.
</li>
</ol>
</div>
<br />
<span style="font-size: x-small;">Inspired by ~ </span><a href="http://www.kingarthurflour.com/recipes/red-velvet-scones-recipe" target="_blank"><span style="font-size: x-small;">Red Velvet Scones</span></a><span style="font-size: x-small;">.</span><br />
<span style="font-size: x-small;"><br /></span>
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<div style="text-align: center;">
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<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">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.</span>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-31999298069237635692016-02-07T09:03:00.002-05:002016-02-07T09:03:47.457-05:00Vegan Beef (Mushroom and Walnut Meat)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-ryzEWruovbo/VrZ9Vu03kXI/AAAAAAAANCc/kL3eghjVz1Q/s1600/IMG_31151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-ryzEWruovbo/VrZ9Vu03kXI/AAAAAAAANCc/kL3eghjVz1Q/s400/IMG_31151.jpg" width="400" /></a></div>
<br />
As promised, here's my recipe for vegan beef so you can make my <a href="http://sweetandspicymonkey.blogspot.com/2016/02/vegan-beef-nachos.html" target="_blank">Vegan Beef Nachos</a>. And just in time for the Super Bowl.
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<br />
It's such an oxymoron, right? Vegan beef. Kind of like same difference or sweet sour. <br />
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But how do you have beef, that's meat, become vegetarian, which is a plant based diet, you ask?<br />
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Easy peasy! It's made by combining baby Bella mushrooms with walnuts and seasoning it with spices so it not only resembles ground beef, but it tastes similar to it too. <br />
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Notice I say "resembles ground beef" and "tastes similar to beef" and not "exactly like beef" because you cannot get vegetables to have the exact same texture and taste of beef. So if you're expecting that, you will be disappointed. Let's just say, it's as close as you can get to beef with mushrooms, walnuts, and spices. <br />
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And because it reminds me so much of ground beef, I'm calling this mushroom and walnut meat, vegan beef.
And I've seasoned it so it goes along perfectly with any Mexican dish calling for ground beef.<br />
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This vegan beef is to ground beef what coconut milk is to cream and milk. The taste and texture is so close, it's amazing!
It even looks similar, as you can see from the photos. <br />
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Even one of the carnivorous males I work with liked it. He will remain nameless since he's afraid it will ruin his reputation as a carnivore. Men {shaking my head}.
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You can use this vegan beef in any recipe calling for ground beef, such as burritos, tacos, quesadillas, tostadas, and even on top of pizza.
However, I'm not sure how it will hold up in soups or gravy. But if you do use it in that matter, please let me know how it worked for you.
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If you're vegan or just want to eat healthier, be sure to stop by regularly because I will definitely be using this vegan beef in more recipes to come because I'm loving it and it's so easy to make.
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<br />
Let me know how you like it and what recipes you plan on using it in.
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<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Vegan Beef (Mushroom and Walnut Meat)</span><br />
<br /></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy @ Sweet and Spicy Monkey</div>
<div class="summary">
A vegan "beef" made with mushrooms and walnuts that can be used in any recipe calling for beef. Especially flavorful in burritos, tacos, beef nachos, quesadillas, and on top of pizza.</div>
Prep time: <span class="preptime">10 minutes</span><br />
Cook time: <span class="cooktime">5 minutes</span><br />
Total time: <span class="duration">15 minutes</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1/2 cup </span>
<span class="name">walnuts, soaked in water overnight</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">dry walnuts</span>
</li>
<li class="ingredient">
<span class="amount">10 ounces</span>
<span class="name">baby Bella mushrooms, washed under running water</span>
</li>
<li class="ingredient">
<span class="amount">1 Tablespoon</span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount">3</span>
<span class="name">garlic cloves, minced</span>
</li>
<li class="ingredient">
<span class="amount">2 Tablespoons</span>
<span class="name">red onion, diced</span>
</li>
<li class="ingredient">
<span class="amount">3/4 teaspoon</span>
<span class="name">chili powder</span>
</li>
<li class="ingredient">
<span class="amount">1 and 1/2 teaspoons</span>
<span class="name">oregano</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">black pepper</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">paprika</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon </span>
<span class="name">sea salt</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon </span>
<span class="name">garlic powder</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon </span>
<span class="name">cumin</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
After mushrooms are washed, dry them with a paper towel and slice. Set aside.
</li>
<li class="instruction">
Add dry spices into a small bowl. Set aside.
</li>
<li class="instruction">
Drain water from walnuts that soaked overnight and add to food processor bowl.
</li>
<li class="instruction">
Combine sliced mushrooms, dry walnuts, onion, and garlic to food processor bowl.
</li>
<li class="instruction">
Pulse on High until mushrooms and walnuts are processed into small pieces. You might have to remove pieces stuck to sides with a spatula in order to process all ingredients. Be careful not to process too long or your mushrooms and walnuts will be formed into a paste. We don't that. We want small, crumbly pieces.
</li>
<li class="instruction">
In a large skillet, over medium heat, add olive oil.
</li>
<li class="instruction">
Once oil is heated, add contents from food processor and spices. Stir together. Continue to stir occasionally while cooking mushroom and walnut mixture for about 5 minutes or until mushroom & walnuts are heated.
</li>
<li class="instruction">
Remove pan from heat.
</li>
<li class="instruction">
Can use in a recipe immediately or can be stored in airtight container for up to 1 week in the refrigerator.
</li>
</ol>
</div>
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<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-size: x-small;">Inspired by ~ Michelle at Pure formulas recipe site, <a href="https://www.pureformulas.com/get-your-green-groove-on/recipes/mushroom-and-walnut-meat">Green and Delicious</a>.</span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><br /></span></div>
<span style="font-size: x-small;">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.</span>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comGeorgia, USA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-33401002943191972582016-02-05T14:16:00.001-05:002016-02-07T10:33:24.728-05:00Vegan Beef Nachos <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-jA6wRGM9ZZc/VrDp6imy2wI/AAAAAAAAM9c/AutINfyvrt0/s1600/0092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-jA6wRGM9ZZc/VrDp6imy2wI/AAAAAAAAM9c/AutINfyvrt0/s400/0092.jpg" width="400" /></a></div>
<br />
Lately I've been crushing on these Vegan Beef Nachos I made last week.
They're full of good for you stuff like black beans, red onion, tomatoes, avocado, and jalapeño. You get it, they're full of veggies that pack a punch to your taste buds!<br />
<br />
But the one thing that sets these apart from other vegan nachos is the vegan "beef" I added to them.
Yes, vegan beef made with mushrooms and walnuts.
Those vegetarians are a resourceful bunch because this vegan beef comes awfully close to beef in taste and texture.
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<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-c7xUDiz-U94/VrDp4n3Fr7I/AAAAAAAAM9A/WMI1K1N1ZoE/s1600/0011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://3.bp.blogspot.com/-c7xUDiz-U94/VrDp4n3Fr7I/AAAAAAAAM9A/WMI1K1N1ZoE/s400/0011.jpg" width="400" /></a></div>
<br />
Notice I say "close to beef" and not "exactly like beef" because you cannot get vegetables to have the exact same texture and taste of beef, so if you're expecting that, you will be disappointed. Let's just say, it's as close as you can get to beef with mushrooms, walnuts, and spices.
<br />
<br />
I absolutely love this stuff and you can be certain it will show up in more recipes from me.
I'll be sharing my recipe for vegan beef next week, so be sure to stop back by because this stuff is delicious!<br />
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<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MdkFV6rhNX8/VrDp5aYCnrI/AAAAAAAAM9U/21TXTnaPCfQ/s1600/0032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-MdkFV6rhNX8/VrDp5aYCnrI/AAAAAAAAM9U/21TXTnaPCfQ/s400/0032.jpg" width="400" /></a></div>
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Anywho, back to these nachos, so flavorful and filling you can eat them for dinner. As a matter of fact, YES, you can eat these for dinner!
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<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-LtecZCXLg8U/VrDp5HuMgBI/AAAAAAAAM9M/kKECri4Qw8Q/s1600/0053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-LtecZCXLg8U/VrDp5HuMgBI/AAAAAAAAM9M/kKECri4Qw8Q/s400/0053.jpg" width="400" /></a></div>
<br />
Your kids (and your main squeeze) will think you're such a cool mom serving up nachos for dinner! Little do they know, they're eating healthy and getting their recommended daily allowance of veggies at the same time.
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<br />
Chalk up another win-win meal.<br />
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Vegan Beef Nachos</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy @ Sweet and Spicy Monkey</div>
<div class="summary">
Flavorful beef nachos, vegetarian style.</div>
Prep time: <span class="preptime">10 minutes</span><br />
Cook time: <span class="cooktime">1 minute</span><br />
Total time: <span class="duration">11 minutes</span><br />
Yield: <span class="yield">2</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1-16 ounce can</span>
<span class="name">vegetarian refried beans</span>
</li>
<li class="ingredient">
<span class="amount">17.6 ounces</span>
<span class="name"><a href="http://sweetandspicymonkey.blogspot.com/2016/02/vegan-beef-mushroom-and-walnut-meat.html" target="_blank">vegan beef</a> (mushroom and walnut meat)</span>
</li>
<li class="ingredient">
<span class="amount">1-15 ounce can</span>
<span class="name">black beans, drained, rinsed, and warmed</span>
</li>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">shredded cheddar cheese</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">avocado, diced</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">large tomato, diced</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">red onion, diced</span>
</li>
<li class="ingredient">
<span class="amount">1 </span>
<span class="name">jalapeno, seeded and diced</span>
</li>
<li class="ingredient">
<span class="amount">1 head</span>
<span class="name">iceberg lettuce, chopped</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">plain Greek yogurt</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">fresh salsa</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">tortilla chips</span>
</li>
</ul>
Directions<br />
<ol class="instructions">
<li class="instruction">
In a small saucepan, heat refried beans over low to medium heat until warmed. Set aside.
</li>
<li class="instruction">
You can place all ingredients in separate bowls and let everybody customize their own nachos.
</li>
<li class="instruction">
Or if you're assembling the plates of nachos, start by spreading tortilla chips over the plate. Followed with a large spoonful of refried beans, spreading an even layer over tortilla chips (as even as you can over the chips).
</li>
<li class="instruction">
Spread a spoonful of vegan beef over the refried beans.
</li>
<li class="instruction">
Add a large spoonful of black beans over the top of the vegan beef.
</li>
<li class="instruction">
Sprinkle cheese over the black beans. Place plate into microwave (about 1 minute) to melt the cheese.
</li>
<li class="instruction">
Once cheese is melted, remove plate from microwave and sprinkle remaining ingredients over the top: avocado, tomatoes, red onion, and jalapeno.
</li>
<li class="instruction">
Top with a dollop of plain Greek yogurt and salsa.
</li>
<li class="instruction">
Garnish plates with chopped lettuce and serve with tortilla chips.
</li>
</ol>
</div>
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-JTJVA69E9ms/VrDp5yHGQqI/AAAAAAAAM9Y/98QvZU0AbAQ/s1600/0072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-JTJVA69E9ms/VrDp5yHGQqI/AAAAAAAAM9Y/98QvZU0AbAQ/s400/0072.jpg" width="400" /></a></div>
<br />
You're welcome!
<br />
<br />
*Recipe for Vegan Beef can be found <a href="http://sweetandspicymonkey.blogspot.com/2016/02/vegan-beef-mushroom-and-walnut-meat.html" target="_blank">here</a>.<br />
<div style="text-align: center;">
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">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.</span>
</div>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-47309481960353747712016-02-02T14:43:00.002-05:002016-02-02T14:43:05.993-05:00Scottish Shortbread Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Gd1zCEIblW0/VrDw_HCi2PI/AAAAAAAAM9s/XdPALZk8vqk/s1600/1005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="http://3.bp.blogspot.com/-Gd1zCEIblW0/VrDw_HCi2PI/AAAAAAAAM9s/XdPALZk8vqk/s400/1005.jpg" width="400" /></a></div>
<br />
Have you ever just got back from the store after buying all the ingredients for something you had planned for weeks to make, only to discover you bought salted butter instead of unsalted butter?
Yep, that happened to me the other day.
<br />
<br />
I have been eyeballing this recipe for so long now and when I went to make it (finally), when I discovered that I bought salted butter instead of unsalted butter.
Funny thing is, I never, let me clear that up, N-E-V-E-R buy salted butter.
<br />
<br />
Yes, I was wearing my glasses at the time too. I knew you were about to ask that!
<br />
<br />
How something so bizarre could ever happen, I can only figure I was so excited to be buying the European butter that I accidentally grabbed the salted butter. Oops!
<br />
<br />
Butter failure.
<br />
<br />
Ha, that's what I initially thought too! But instead I decided to give it a go with the salted butter and see how it turned out. A baking experiment of sorts, you could say, for inquiring minds.
Because I'm sure there's a lot of you out there, besides myself, who have wondered "can I use salted butter instead of unsalted butter in this recipe?".
<br />
<br />
The answer for me was yes.
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MrbfQvoLogU/VrDw_QmEQ8I/AAAAAAAAM98/g7WxvjM12Tc/s1600/1001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-MrbfQvoLogU/VrDw_QmEQ8I/AAAAAAAAM98/g7WxvjM12Tc/s400/1001.jpg" width="400" /></a></div>
<br />
Since the recipe called for 1/2 teaspoon of salt, I used the salted butter and added two pinches of salt to make up the difference, which was pure luck in my case.
<br />
<br />
Recently, Food52 did a post on using salted for unsalted butter in recipes and they actually did the math, (yes, actual math equations) to figure out the amount of salt to use when substituting salted for unsalted butter in recipes. Crazy, right?!?
<br />
<br />
If you want to do the math, check out Food52's post on the use of salted for unsalted butter or vice versa in recipes <a href="http://food52.com/blog/15584-can-you-swap-salted-and-unsalted-butter-in-baking" target="_blank">here</a>.
<br />
<br />
Like I said, I just winged it and it worked out fine as my shortbread cookies did not turn out mushy or pasty. <br />
<br />
Now I would <b>not</b> recommend using regular butter over European butter because I could just tell by the feel of the European butter how much creamier it is than regular butter. Just think of comparing itchy wool to plush velvet, no comparison at all. <br />
<br />
That's the comparison between regular butter and European butter, no comparison.
<br />
<br />
These cookies are amazing as you can smell the butter in them. And that buttery, melt in your mouth cookie pushes them over the edge.
Of course you can always drizzle chocolate or caramel over the top, if that's what you fancy.
<br />
<br />
But for me, I love them exactly how they are, buttery, melt in your mouth cookies.
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sg-74_ghET8/VrDw_BocmUI/AAAAAAAAM-A/EFl3c7VCbz4/s1600/1004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://4.bp.blogspot.com/-sg-74_ghET8/VrDw_BocmUI/AAAAAAAAM-A/EFl3c7VCbz4/s400/1004.jpg" width="400" /></a></div>
<br />
Why mess with a good thing?
<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Scottish Shortbread Cookies</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy @ Sweet and Spicy Monkey</div>
<div class="summary">
A subtly sweet, buttery, melt in your mouth shortbread cookie.</div>
Prep time: <span class="preptime">5 minutes</span><br />
Cook time: <span class="cooktime">35 minutes</span><br />
Total time: <span class="duration">40 minutes </span><br />
Yield: <span class="yield">2 dozen shortbread cookies</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">3 cups</span>
<span class="name">All-purpose flour</span>
</li>
<li class="ingredient">
<span class="amount">3/4 cup </span>
<span class="name">sugar</span>
</li>
<li class="ingredient">
<span class="amount">2 sticks (1 cup)</span>
<span class="name">salted European butter, chilled and sliced into chunks, about Tablespoon size</span>
</li>
<li class="ingredient">
<span class="amount">1 to 2 pinches</span>
<span class="name">sea salt</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 350F degrees.
</li>
<li class="instruction">
Butter one 10" x 9" pan. You can also use two 5" x 9" pans, instead of the one pan. Set aside.
</li>
<li class="instruction">
Combine flour, sugar, and salt into the bowl portion of food processor. Pulse to blend.
</li>
<li class="instruction">
Add in chunks of butter and mix on High speed for approximately 1 minute. Dough will resemble a sandy texture and clump when squeezed together.
</li>
<li class="instruction">
Spoon into prepared pan. If using 2 pans, place half of mixture in each pan.
</li>
<li class="instruction">
Press dough mixture down firmly with your hands, flattening it. You can also use the bottom of a glass to get a smooth, even surface.
</li>
<li class="instruction">
Using a knife, trace light cuts into surface of dough, about 1" x 2" squares. These will be your "cookie cuts" after baking.
</li>
<li class="instruction">
Place into oven and bake for 30-35 minutes, or until shortbread is lightly browned around the edges.
</li>
<li class="instruction">
Remove from oven.
</li>
<li class="instruction">
Using a sharp knife, immediately cut where you traced lines before baking, cutting the cookies all the way through.
</li>
<li class="instruction">
Allow shortbread cookies to cool completely, for at least 1 hour in pan(s).
</li>
<li class="instruction">
After cookies have cooled, using a fork or knife, remove cookies from pan and serve. Best served with milk, tea, or coffee.
</li>
<li class="instruction">
Can be stored in an airtight container for at least 1 week.
</li>
</ol>
</div>
<span style="font-size: x-small;"></span><br />
<div style="line-height: normal; margin: 0in 0in 8pt; text-align: center;">
<div style="text-align: left;">
<span style="font-size: x-small;">Inspired by ~ Nicole at <a href="http://bakingbites.com/2011/04/scottish-shortbread/" target="_blank">Baking Bites</a>.</span></div>
<div style="text-align: left;">
<br /></div>
<span style="font-size: x-small;">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.</span></div>
<br />
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-1320574104283343592016-01-30T12:23:00.002-05:002016-02-02T13:42:07.884-05:00Flourless Peanut Butter Oatmeal Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-qEggLrwd3SU/VqzvfeeXUmI/AAAAAAAAM6A/gCHIRsCSGN4/s1600/0102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="http://1.bp.blogspot.com/-qEggLrwd3SU/VqzvfeeXUmI/AAAAAAAAM6A/gCHIRsCSGN4/s400/0102.jpg" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
You ever have one of those days where you feel like doing absolutely nothing? I have. Well, I did, last Saturday. I didn't feel like doing anything. I mean just going into the kitchen to fill up my glass of water was too strenuous for me that day.
<br />
<br />
I just wanted to melt into my chair and watch me some football.
Thing is, there was no football on last Saturday. I think the broadcasting channels were having the same kind of day I was because there was absolutely nothing on TV last Saturday.
<br />
<br />
Seriously people, next time snow is expected, put something worth watching on TV. Is that a little too much to ask? I didn't think so either.
<br />
<br />
And since I didn't have anything to entertain me that required no energy, I immediately thought of making cookies.
Why? Well because I'm one of those people who (even though I don't want to do anything) need something to do or else I become fidgety. So making cookies was it!
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-IXjEB4ABP_Q/Vqzvfd6jR8I/AAAAAAAAM6I/-laPCMOps-A/s1600/0041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-IXjEB4ABP_Q/Vqzvfd6jR8I/AAAAAAAAM6I/-laPCMOps-A/s400/0041.jpg" width="400" /></a></div>
<br />
Not just any cookie, but these Flourless Peanut Butter Oatmeal Chocolate Chip Cookies.
Now you can say I made these because I was too lazy to add in the flour, but that's not the case.
With my healthier eating diet this year, these cookies were the perfect choice for me.<br />
<br />
No white sugar added, no flour (which is great if you're gluten-free), and sugar-free chocolate chips. So you don't feel guilty eating them as you melt into the chair and channel surf.
<br />
<br />
How could I say no? You're right, I couldn't!
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-siqmAfLuR3U/Vqzve-FoC3I/AAAAAAAAM6E/EC_YYKqh7jY/s1600/0111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-siqmAfLuR3U/Vqzve-FoC3I/AAAAAAAAM6E/EC_YYKqh7jY/s400/0111.jpg" width="400" /></a></div>
<br />
Plus, they're easy to make and you can make them under 30 minutes.
BAM!
<br />
<br />
These are definitely my kind of lazy day cookies!
I think you'll agree.
<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Flourless Peanut Butter Oatmeal Chocolate Chip Cookies </span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy @ Sweet and Spicy Monkey</div>
<div class="summary">
A healthier flourless and white sugar-free version of the classic peanut butter oatmeal chocolate chip cookie.</div>
Prep time: <span class="preptime">10 minutes</span><br />
Cook time: <span class="cooktime">20 minutes</span><br />
Total time: <span class="duration">30 minutes</span><br />
Yield: <span class="yield">2 dozen cookies</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 cup </span>
<span class="name">peanut butter, creamy (can also use chunky)</span>
</li>
<li class="ingredient">
<span class="amount">1 </span>
<span class="name">large egg</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">3/4 teaspoon</span>
<span class="name">baking soda</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon </span>
<span class="name">sea salt</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">honey</span>
</li>
<li class="ingredient">
<span class="amount">1 and 1/2 cups</span>
<span class="name">old fashioned oats, uncooked</span>
</li>
<li class="ingredient">
<span class="amount">1/2 to 1 cup</span>
<span class="name">sugar-free chocolate chips</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 350F degrees.
</li>
<li class="instruction">
Line cookie sheet with parchment paper. Set aside.
</li>
<li class="instruction">
Cream together peanut butter, egg, vanilla, and honey in a large mixing bowl.
</li>
<li class="instruction">
Mix in baking soda, salt, oats, and chocolate chips.
</li>
<li class="instruction">
Using a cookie scoop, scoop dough onto prepared cookie sheet. You can either leave them as is or press with fork tines to make criss cross design on top of cookie.
</li>
<li class="instruction">
Place in oven and bake for 10 minutes or until edges are lightly golden brown.
</li>
<li class="instruction">
Remove from oven and let cool for 5-8 minutes on cookie sheet before transferring to a wire rack where they can cool completely.
</li>
<li class="instruction">
Can be stored in an airtight container for up to 1 week.
</li>
</ol>
</div>
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">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.</span>
</div>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-37787486104793123652016-01-25T14:13:00.002-05:002016-01-25T20:28:14.460-05:00English Muffin Skillet Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
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<br />
No more "no carb" diets for this girl. Well, I wasn't actually on a "no carb" diet, but I did cut down on breads in my diet.
<br />
<br />
However, I found myself eating carbs by munching on crackers and pretzels (yes, I'm guilty of this) because my body needs carbs. Actually, we all need carbs in our diets, just not an enormous amount and not the processed foods like we've become accustomed to, like store bought crackers, pretzels, or chips.<br />
<br />
By cleaning up my diet, I'm going to start making my own breads and maybe soft pretzels, because those are another baking bucket list food for me, so I can control how much sodium, salt, or sugar goes in my foods without all those preservatives. <br />
<br />
Ok, I had my say and I'll step down from my soapbox now. Please forgive me, I can be really passionate about my food.<br />
<br />
Now don't y'all be holding me to this on all my sweets! I will make some healthy dessert recipes, but I'm not guaranteeing all of them will be healthy. A girl's gotta live some!<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-PQRy0vciLj4/VqZtWAXVXDI/AAAAAAAAM0U/R45vq2Z24Fw/s1600/0031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="http://4.bp.blogspot.com/-PQRy0vciLj4/VqZtWAXVXDI/AAAAAAAAM0U/R45vq2Z24Fw/s400/0031.jpg" width="400" /></a></div>
<br />
Lately I've been experimenting with making homemade breads and this recipe is one of them.
I love English muffins! With their crispy crusts and soft texture. <br />
<br />
So you can only imagine how happy I was when I saw this recipe for English muffin bread by Merissa at <a href="http://www.littlehouseliving.com/easy-english-muffin-bread-recipe.html" target="_blank">Little House Living</a>. I couldn't wait to make it!
<br />
<br />
And while I was making it, a fleeting thought crossed my mind as I was moving my skillet, "what if I made this in my skillet?".
I broke out in a happy dance right there! English Muffin Skillet Bread!
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<br />
If you've been keeping up with me, you know how much I've been cooking with my iron skillet! <a href="http://sweetandspicymonkey.blogspot.com/2016/01/rosemary-and-sun-dried-tomato-whole.html" target="_blank">Rosemary and Sun Dried Tomato Whole Wheat Focaccia Bread</a>, along with last week's <a href="http://sweetandspicymonkey.blogspot.com/2016/01/vegetable-frittata.html" target="_blank">Vegetable Frittata</a> to name a few. And now this English Muffin Skillet Bread.
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It's soft and airy inside with a crisp crust that's reminiscent of the beloved English muffin.
It's perfect with just butter and jam, or you can serve it with soups, or make sandwiches with it. Really you can use it like you would any other bread, it's just that good.
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And it's easy to make so don't let the yeast scare you from making this bread. This is one of the easiest breads I've made with little kneading. No kneading if you own a stand mixer because it does all the work!
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And keeping true to what I mentioned earlier, I used honey instead of white sugar in this recipe. Yes, honey works just the same as sugar to help activate the yeast. <br />
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If you notice, I don't add in the salt until after the yeast is initially activated. This is because salt slows down yeast activation. That's a little tip I learned along the way in my journey of making homemade bread.<br />
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Just remember, the milk and water for this recipe need to be between 90 and 110F degrees to activate the yeast. A food or candy thermometer will help you get the right temperature.<br />
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I know you're going to absolutely love it as much as I do because there's nothing like homemade bread!<br />
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Let me know how you like this English Muffin Skillet Bread and what you eat it with.
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">English Muffin Skillet Bread</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy @ Sweet and Spicy Monkey</div>
<div class="summary">
An easy English muffin bread baked in your iron cast skillet.</div>
Prep time: <span class="preptime">30 minutes (includes rising time for dough)</span><br />
Cook time: <span class="cooktime">40 minutes</span><br />
Total time: <span class="duration">1 hour and 10 minutes</span><br />
Yield: <span class="yield">1 loaf skillet bread</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">5 cups</span>
<span class="name">All-purpose flour</span>
</li>
<li class="ingredient">
<span class="amount">2 packets</span>
<span class="name">active dry yeast</span>
</li>
<li class="ingredient">
<span class="amount">1 Tablespoon</span>
<span class="name">honey</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon </span>
<span class="name">sea salt</span>
</li>
<li class="ingredient">
<span class="amount">2 cups </span>
<span class="name">warm milk</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup </span>
<span class="name">warm water</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup </span>
<span class="name">cornmeal</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
In a large mixing bowl, add warm milk, water, and honey. Sprinkle both packets of yeast over the top and mix together with a fork. Cover with a dish towel and let sit for 10-15 minutes as yeast activates.
</li>
<li class="instruction">
After 10-15 minutes, mix in by hand 2 and 1/2 cups of flour. Cover with towel and let sit for 10 minutes.
</li>
<li class="instruction">
While yeast is activating, you can preheat oven to 375F degrees and prepare skillet.
</li>
<li class="instruction">
Prepare 12" skillet by greasing with shortening or olive oil and sprinkling about 2 Tablespoons of cornmeal on bottom of skillet. Set aside.
</li>
<li class="instruction">
Using a stand mixer, mix in remaining flour and salt to yeast mixture, about 5 minutes. Dough will be sticky.
</li>
<li class="instruction">
Shape dough into a ball and place into skillet. Spread dough out to cover bottom of skillet.
</li>
<li class="instruction">
Cover with a clean, dry dish towel and place in a warm, draft-free area for 1 hour or until dough doubles in size.
</li>
<li class="instruction">
Once dough has doubled in size, remove towel and sprinkle about 2 Tablespoons of cornmeal over the top.
</li>
<li class="instruction">
Bake for 35-40 minutes or until top is lightly browned.
</li>
<li class="instruction">
Remove from oven and serve warm with butter and jam.
</li>
</ol>
</div>
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">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.</span>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-31977222888671955752016-01-22T14:56:00.001-05:002016-01-22T14:56:04.466-05:00Vegetable Frittata<div dir="ltr" style="text-align: left;" trbidi="on">
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Winter has finally showed her ugly, bitter head here in Georgia this week. And all this arctic air is giving me a good reason to keep my oven on!
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California girls aren't made for arctic air! If I wanted Arctic air, I'd move to Michigan. I'm never moving to Michigan, if that clears things up for you.
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This week I've been roasting tomatoes, mushrooms, cauliflower, potatoes and just about anything else so I can use my oven. Actually I've been roasting all these vegetables so I can make this Vegetable Frittata.
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Yes, another food on my bucket list is the frittata.<br />
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I never knew what a frittata was until I stumbled across it on Pinterest. To sum it up for others who, like myself, didn't or don't know what a frittata is, it's an Italian egg dish that's often compared to an omelet or crustless quiche. The way it's cooked is what sets it apart, as a frittata is cooked in the oven instead of on the stove top.
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For many recipes, a frittata is cooked in a cast iron skillet in the oven with all the ingredients blended with beaten eggs. I say many recipes, because some call for you to start cooking the frittata on the stove top and then cook in the oven for the remaining cooking time.
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Frittata's have a blend of vegetables of any kind with eggs and cheese which can be served for breakfast, lunch, or dinner. I'm adding roasted cherry tomatoes, cauliflower, and Bella mushrooms with cheddar cheese.
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So easy to make, once you get all the vegetables roasted. And you can roast the vegetables all at one time, even the day before you make your frittata.
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Serve your frittata with fresh salsa, guacamole or avocado slices, and plain Greek yogurt or sour cream. Or even a hollandaise sauce. And you can serve biscuits, croissants, English muffins and even a salad on the side.
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As you can see, it's a very versatile dish that can be served with anything you like and anytime of the day.
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Cross another food off my cooking bucket list!
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Vegetable Frittata</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy @ Sweet and Spicy Monkey</div>
<div class="summary">
An easy to make skillet dish made with eggs, roasted potatoes, cauliflower, mushrooms, and tomatoes that can be served for breakfast, lunch, or dinner. </div>
Prep time: <span class="preptime">10 minutes</span><br />
Cook time: <span class="cooktime">30 minutes</span><br />
Total time: <span class="duration">40 minutes (not including roasted vegetables)</span><br />
Yield: <span class="yield">1 frittata (8 slices)</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">10 </span>
<span class="name">large eggs</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">milk</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">small sweet yellow onion, diced </span>
</li>
<li class="ingredient">
<span class="amount">3 cups</span>
<span class="name">cooked potatoes, diced</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">roasted Bella mushrooms, sliced</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">roasted cherry tomatoes</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">roasted cauliflower</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">shredded cheddar cheese</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">sea salt</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon </span>
<span class="name">ground black pepper</span>
</li>
<li class="ingredient">
<span class="amount">4 Tablespoons</span>
<span class="name">olive oil, for sautéing onions</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 350F degrees.
</li>
<li class="instruction">
Prepare skillet by generously greasing with your choice of shortening, olive oil, or vegetable oil. Set aside.
</li>
<li class="instruction">
Over medium heat, sauté onions with olive oil until they are softened, about 5-6 minutes. Set aside.
</li>
<li class="instruction">
Add eggs to a large bowl with milk. Whisk together until lightly beaten.
</li>
<li class="instruction">
Stir in remaining ingredients.
</li>
<li class="instruction">
Pour into prepared skillet.
</li>
<li class="instruction">
Place into oven and cook for 20 to 30 minutes, or until inserted knife comes out clean.
</li>
<li class="instruction">
Remove from oven and serve immediately.
</li>
</ol>
</div>
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">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.</span>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-21873057621388072652016-01-18T18:10:00.000-05:002016-01-18T18:10:05.088-05:00Sticky Cinnamon Hazelnut Buns <div dir="ltr" style="text-align: left;" trbidi="on">
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We're halfway through January and I've been having no problems at all staying vegan for this month.
For those of you that don't know, my New Year's resolution was to try and stay meatless for the month of January. So far so good! As I haven't had any cravings for meat at all.
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How could I possibly miss meat after my <a href="http://sweetandspicymonkey.blogspot.com/2016/01/slow-cooker-vegan-sweet-potato-and.html" target="_blank">Slow Cooker Vegan Sweet Potato and Carrot Chili</a> (that's so hearty you can stand up a spoon in it), my <a href="http://sweetandspicymonkey.blogspot.com/2016/01/vegan-buffalo-cauliflower-bites.html" target="_blank">Vegan Buffalo Cauliflower Bites</a>, or my creamy <a href="http://sweetandspicymonkey.blogspot.com/2016/01/acorn-squash-risotto.html" target="_blank">Acorn Squash Risotto</a>?
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Another resolution for me to try and knock out this year are some of the recipes on my baking bucket list. It's time for me to conquer my fear (yes, some recipes scare me!) and tackle my baking bucket list. And I've been wanting to make these sticky cinnamon buns since last year.
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Now don't let the yeast or the candy thermometer scare you from making these cinnamon buns because they are so easy to make.
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The yeast does all the work in helping your dough rise and the candy thermometer assist you in making the ooey, gooey syrup that covers your cinnamon buns.<br />
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Without the yeast, you would have flat buns (something nobody wants!) and without the thermometer, you would burn the syrup.
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The reason I've avoided making these is because I thought they were time consuming and so hard to make. Silly me thought you had to roll every bun up individually. That is until I actually sat down and read the recipe and found out how easy they are to make.
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All this time I wasted because I was afraid of making these sticky, sweet delights. No more!
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Plus, I made these sticky cinnamon buns a little healthier by not using any white sugar. I used honey to help activate the yeast, Splenda brown sugar for the filling and syrup, and pure maple syrup for the syrupy topping. A few healthier options without risking any of the sweetness of these cinnamon buns.<br />
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And unlike many other recipes that call for pecans, I used hazelnuts. Only because I didn't have any pecans on hand when I made these, but I really think I like the hazelnuts better as they add more flavor and a little more crunch than pecans. <br />
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I call that a win-win! <br />
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I'm thinking I can make these Sticky Cinnamon Hazelnut Buns for every holiday and maybe sometimes just because.
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Because who doesn't love homemade ooey, gooey, sticky cinnamon nutty buns?
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Sticky Cinnamon Hazelnut Buns</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie @ Sweet and Spicy Monkey</div>
<div class="summary">
Sticky, sweet cinnamon buns made with hazelnuts and no refined sugar.</div>
Prep time: <span class="preptime">15 minutes</span><br />
Cook time: <span class="cooktime">20 minutes</span><br />
Total time: <span class="duration">3 hours (includes rising time)</span><br />
Yield: <span class="yield">8 to 9 cinnamon buns</span><br />
Ingredients for <b>Dough</b><br />
<ul>
<li class="ingredient">
<span class="amount">1/4 cup + 2 Tablespoons</span>
<span class="name">unsalted butter, room temperature & cubed</span>
</li>
<li class="ingredient">
<span class="amount">2/3 cup</span>
<span class="name">whole milk</span>
</li>
<li class="ingredient">
<span class="amount">3 Tablespoons</span>
<span class="name">honey</span>
</li>
<li class="ingredient">
<span class="amount">1 and 3/4 teaspoons</span>
<span class="name">active dry yeast</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">large egg, room temperature</span>
</li>
<li class="ingredient">
<span class="amount">2 and 1/4 cups</span>
<span class="name">all-purpose flour</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon </span>
<span class="name">sea salt</span>
</li>
</ul>
Directions for <b>Dough</b><br />
<ol class="instructions">
<li class="instruction">
Warm butter, milk, and honey in a small sauce pan. Just before it boils, remove from heat and pour into a large mixing bowl.
</li>
<li class="instruction">
Let stand until temperature lowers between 90 and 110F degrees. Once temperature is reached, sprinkle yeast over milk, mix together with a fork, cover with a small clean towel, and let yeast mixture sit for 10 to 15 minutes, until it starts to form bubbles on the surface.
</li>
<li class="instruction">
While yeast is activating, grease large mixing bowl using olive oil, butter, or coconut oil. Set bowl aside.
</li>
<li class="instruction">
Combine egg, flour, and sea salt to yeast mixture and using dough attachment for stand mixer, knead dough until it becomes smooth and elastic in texture, about 5 minutes.
</li>
<li class="instruction">
Shape dough into a ball with your hands and place into greased bowl. Lightly brush exposed surface of dough with olive oil, cover with a clean towel, and place in warm area so dough can rise for about 1 to 1 and 1/2 hours. Dough should double in size during this time.
</li>
</ol>
</div>
Ingredients for <b>Filling</b><br />
<ul>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">Splenda brown sugar</span>
</li>
<li class="ingredient">
<span class="amount">2 Tablespoons</span>
<span class="name">cinnamon</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">sea salt</span>
</li>
<li class="ingredient">
<span class="amount">3 Tablespoons</span>
<span class="name">unsalted butter, room temperature</span>
</li>
</ul>
Directions for <b>Filling</b><br />
<ol class="instructions">
<li class="instruction">
To make the filling, add brown sugar, cinnamon, and sea salt to a small bowl. Mix together with a fork and set aside. Place butter by bowl to be used before sprinkling cinnamon brown sugar mixture over dough.
</li>
</ol>
</div>
Ingredients for <b>Topping</b><br />
<ul>
<li class="ingredient">
<span class="amount">1/4 cup + 2 Tablespoons</span>
<span class="name">unsalted butter, room temperature </span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">Splenda brown sugar</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">pure maple syrup</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">sea salt</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">chopped hazelnuts</span>
</li>
</ul>
Directions for <b>Topping</b><br />
<ol class="instructions">
<li class="instruction">
To make the sticky topping, generously butter a 9" round cake pan, making sure to butter sides and top overlap (lip of pan). This helps make for easier removal of cinnamon buns. Set aside.
</li>
<li class="instruction">
In a small sauce pan, add butter, brown sugar, maple syrup, and sea salt and bring to a boil over medium heat. After mixture begins to boil, continue cooking and stirring continuously over medium heat until temperature reaches 212F (100C) degrees (This is where you need to use your candy thermometer). Once temperature is reached, remove from heat and pour syrup mixture into prepared cake pan.
</li>
<li class="instruction">
Sprinkle hazelnuts over syrup mixture. Set aside.
</li>
</ol>
</div>
Preparation and Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
After dough has risen, place dough on a flat, floured surface and knead for about 1 to 2 minutes.
</li>
<li class="instruction">
Roll dough out into a 10" x 10" square shape.
</li>
<li class="instruction">
Generously rub softened 3 Tablespoons of butter that we set aside earlier, over entire surface of dough.
</li>
<li class="instruction">
Sprinkle cinnamon filling over buttered dough.
</li>
<li class="instruction">
Roll dough up tightly and using a sharp knife, cut into 8 or 9 slices.
</li>
<li class="instruction">
Place slices into prepared pan, cut side up.
</li>
<li class="instruction">
Cover loosely with plastic wrap and a small dry towel. Place in a warm, draft-free area and let dough rise for 1 hour. Dough should double in size.
</li>
<li class="instruction">
Before one hour is up, preheat oven to 375F degrees.
</li>
<li class="instruction">
After dough has risen, uncover cinnamon buns and bake in preheated oven for 18 to 23 minutes, or until lightly browned.
</li>
<li class="instruction">
Remove from oven.
</li>
<li class="instruction">
Using a butter knife, gently loosen sides of buns from around pan, and immediately flip over cake pan onto a serving dish or plate. If they stick, gently tap bottom of pan and buns should come out easily. This might take about 30 seconds so don't fret. If they're still not coming out, repeat loosening the edges with butter knife while pan is upside down.
</li>
<li class="instruction">
Serve immediately with coffee, tea, or milk.
</li>
</ol>
</div>
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">Inspired by ~ David Levobitz <a href="http://www.davidlebovitz.com/2015/11/maple-pecan-sticky-buns-recipe/" target="_blank">Maple Pecan Sticky Buns</a>.</span><br />
<span style="font-size: x-small;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">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.</span>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-21249517452384920882016-01-15T18:32:00.001-05:002016-01-15T18:32:37.710-05:00Acorn Squash Risotto<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Remember when I shared my Butternut Squash Risotto with you last month? I thought that was the best stuff ever since sliced bread! I mean, whoever thought of sliced bread was a genius! Who thinks of this stuff?
<br />
<br />
Sorry to say, I was wrong about my Butternut Squash Risotto. Well, not entirely wrong, because it really IS all that creamy and more.
But I think I'm loving this Acorn Squash Risotto even more!
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<br />
Plus, I made this batch vegan with a vegetable broth instead of chicken broth.
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<a href="http://2.bp.blogspot.com/-CE_6CZULJsI/Vpl-uRP1VcI/AAAAAAAAMhU/8i4TgPEJxPM/s1600/IMG_29811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-CE_6CZULJsI/Vpl-uRP1VcI/AAAAAAAAMhU/8i4TgPEJxPM/s400/IMG_29811.jpg" width="400" /></a></div>
<br />
It's a simple recipe with only Arborio rice, onion, olive oil, vegetable broth, wine, acorn squash, Parmesan, and salt and pepper for flavoring. Nothing else. No fancy spices, meats, or herbs. Just the basics.
<br />
<br />
Do you ever notice that some of the best recipes are the simple ones with basic ingredients?
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<br />
I think this risotto is even creamier than my Butternut Squash risotto, if that's even possible. <br />
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<br />
YES!
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<br />
I like to compare risotto to macaroni and cheese because it's so creamy with a deliciously mild flavor.
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<a href="http://3.bp.blogspot.com/-qxutAcCpVaY/Vpl-vK0BNfI/AAAAAAAAMho/Evh4e_zjAC8/s1600/IMG_29721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-qxutAcCpVaY/Vpl-vK0BNfI/AAAAAAAAMho/Evh4e_zjAC8/s400/IMG_29721.jpg" width="400" /></a></div>
<br />
This is my new ultimate comfort food!<br />
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Acorn Squash Risotto </span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie @ Sweet and Spicy Monkey</div>
<div class="summary">
A deliciously creamy acorn squash risotto served in baked acorn squash halves.</div>
Prep time: <span class="preptime">10 minutes</span><br />
Cook time: <span class="cooktime">1 hour and 25 minutes (includes baking of acorn squash)</span><br />
Total time: <span class="duration">1 hour and 35 minutes</span><br />
Yield: <span class="yield">4 servings with acorn squash halves, 10-12 servings risotto</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">Extra virgin Olive oil</span>
</li>
<li class="ingredient">
<span class="amount">1 </span>
<span class="name">sweet onion, chopped</span>
</li>
<li class="ingredient">
<span class="amount">2 cups </span>
<span class="name">Arborio rice</span>
</li>
<li class="ingredient">
<span class="amount">2 quarts</span>
<span class="name">vegetable broth</span>
</li>
<li class="ingredient">
<span class="amount">3</span>
<span class="name">acorn squash, roasted</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup</span>
<span class="name">white wine</span>
</li>
<li class="ingredient">
<span class="amount">1 and 1/2 cups</span>
<span class="name">freshly grated parmesan cheese</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">Sea salt & pepper to taste</span>
</li>
</ul>
</div>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 400F degrees.
</li>
<li class="”instruction”">
Cut acorn squashes in half, top and bottom halves. Remove stem off top half by scraping with your finger or fingernail. They come right off very easily.
</li>
<li class="”instruction”">
Remove seeds with a spoon. You can toss the seeds in the trash or bake them like pumpkin seeds to snack on for later.
</li>
<li class="”instruction”">
Brush olive oil over fleshy half of squash.
</li>
<li class="”instruction”">
Place in a baking dish, fleshy half up. Add about 1/4" of water to bottom of baking dish so squashes don't dry out or burn while cooking.
</li>
<li class="”instruction”">
Bake for 1 hour or until squash flesh is soft and lightly browned.
</li>
<li class="”instruction”">
Remove from oven.
</li>
<li class="”instruction”">
Once cooled, puree the flesh of 1 acorn squash for risotto. Set aside.
</li>
<li class="instruction">
Pour vegetable broth into a large sauce pan. Bring to a boil, turn off heat, and cover. Set aside.
</li>
<li class="instruction">
In a large skillet, heat olive oil. Add in onions once oil is heated and sauté onions until they are clear.
</li>
<li class="instruction">
Stir in rice and sauté until rice is a light brown color.
</li>
<li class="instruction">
Add wine with 1 cup of vegetable broth, stirring until liquid is absorbed.
</li>
<li class="instruction">
Gradually add in broth, 2 cups at a time, stirring well until almost all the liquid is absorbed in with the rice.
</li>
<li class="instruction">
Repeat adding broth, 2 cups at a time, until all of it has been added to rice and risotto is creamy.
</li>
<li class="instruction">
Stir in acorn squash puree.
</li>
<li class="instruction">
Remove pan from heat and add in parmesan cheese, stirring well so all cheese is mixed thoroughly.
</li>
<li class="instruction">
Salt & pepper to taste.
</li>
<li class="instruction">
Spoon risotto into baked acorn squash halves and serve with grated parmesan cheese over the tops.
</li>
</ol>
</div>
<br />
<br />
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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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-37308131083781203352016-01-12T13:49:00.002-05:002016-01-24T20:44:29.068-05:00Rosemary and Sun Dried Tomato Whole Wheat Focaccia Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I have been on a bread making kick.
First, I made dinner rolls for Thanksgiving. Then I made a French Brioche loaf around Christmas time. Remember my<a href="http://sweetandspicymonkey.blogspot.com/2015/12/overnight-cranberry-lemon-eggnog-french.html" target="_blank"> Overnight Cranberry Lemon Eggnog French Toast</a>? That was my very own French Brioche loaf I used in that!
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<br />
And now I've made focaccia bread. I love focaccia bread with its soft texture and delicate flavors.
So when I found a recipe to make skillet focaccia, I was doing my happy dance because I've been craving focaccia bread!
<br />
<br />
It's quite easy to make for a yeast bread and you can virtually do no wrong when making it.
Unless your yeast is too old, your water is too hot or not hot enough, or you added too much flour.
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<br />
You see, yeast is a living organism and if you add too hot of water, you can kill the yeast. The optimum temperature for dissolving the yeast needs to be between 90 and 110F degrees. On the other end of the spectrum, if the water isn't warm enough, it won't activate the yeast.
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<br />
Proper measurement of flour is important when making bread because adding too much flour, weighs dough down, making it heavy, which makes it difficult to work with and hinders the rising process.
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<br />
It's no wonder why so many people shy away from making their own bread after just going over those three tips. To say the least, bread making can be a little overwhelming. But this recipe is easy peasy! Yes, I just said that, Easy Peasy!<br />
<br />
If you want to learn how to become a better bread maker, check out King Arthur Flour's pages for some awesome tips. They have you covered on bread making!<br />
<br />
Let me be clear, I’m not sponsored by nor am I endorsing King Arthur Flour. I’m just sharing a great site for learning how to become a better bread maker and it also has a trouble shooting page so you can figure out what happened to your bread.
<br />
<br />
It’s like sharing information with a girlfriend, there’s just some things you need to share and I feel like sharing this great site with y’all! Plus, I find every time I visit their site, I learn something new! How can I keep that all to myself?<br />
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<br />
Anywho, back to this focaccia bread. You don't have to be a master bread maker to make it.
Just follow the tips and you'll have this focaccia bread on your table tonight!<br />
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Rosemary and Sun Dried Tomato Whole Wheat Focaccia Bread</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy</div>
<div class="summary">
Rosemary and sun dried tomatoes add a delicate Italian flavoring to this soft focaccia bread.</div>
Prep time: <span class="preptime">1 hour and 30 minutes (includes dough rising time)</span><br />
Cook time: <span class="cooktime">25 minutes</span><br />
Total time: <span class="duration">2 hours</span><br />
Yield: <span class="yield">One 12" loaf or two 6" loafs</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">100% whole grain whole wheat flour</span>
</li>
<li class="ingredient">
<span class="amount">1 cup </span>
<span class="name">all-purpose flour</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">sea salt</span>
</li>
<li class="ingredient">
<span class="amount">1 package</span>
<span class="name">yeast</span>
</li>
<li class="ingredient">
<span class="amount">2 Tablespoons</span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount">1 to 1 and 1/2 cups </span>
<span class="name">warm water</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">fresh rosemary, removed from the stem</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">sun-dried tomatoes, julienne cut</span>
</li>
<li class="ingredient">
<span class="amount">sprinkling</span>
<span class="name">of sea salt</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Prepare 12" skillet by generously coating inside with olive oil. You can also use two 6" skillets for 2 focaccia breads instead of the one. Set aside.
</li>
<li class="instruction">
In a large mixing bowl, combine water and yeast. Stir together with a fork to dissolve.
</li>
<li class="instruction">
Add 1 cup of wheat flour and 1/2 cup of AP flour to the yeast mixture.
</li>
<li class="instruction">
Using Low speed on your stand mixer, mix together for about 3 minutes until all flour is mixed. Cover with a towel and let rise in a warm place for 30 minutes.
</li>
<li class="instruction">
After 30 minutes, mix in olive oil, sea salt, sun dried tomatoes, and 2 Tablespoons of rosemary.
</li>
<li class="instruction">
Mix in remaining cup of wheat flour and 3/4 cup of AP flour on Low speed for 4-5 minutes. If dough is difficult to work with, add warm water, 1 Tablespoon at a time, until dough is more pliable. If dough is too sticky, gradually add in small amounts of AP flour until dough becomes more pliable. Dough should be soft, not hard and wrapping itself around the dough attachment.
</li>
<li class="instruction">
Sprinkle a small amount of AP flour on a clean, hard, dry surface. Remove dough from bowl and place on floured surface.
</li>
<li class="instruction">
Gently knead dough into a ball and place into prepared skillet. If using 2 skillets, cut ball in half and place each half into prepared skillets.
</li>
<li class="instruction">
Gently press dough down so it fills up the bottom of the skillet.
</li>
<li class="instruction">
Cover with a towel and let rise in a warm place for 30-45 minutes. At this time, you can preheat oven to 400F degrees.
</li>
<li class="instruction">
Remove towel and brush olive oil over the top of the dough.
</li>
<li class="instruction">
Using a sharp knife, make diagonal cuts into the top of the dough.
</li>
<li class="instruction">
Sprinkle sea salt and remaining rosemary over the top.
</li>
<li class="instruction">
Bake in preheated oven for 25 minutes or until top is lightly browned.
</li>
<li class="instruction">
Remove from oven, sprinkle sea salt over the top, and serve with warmed olive oil.
</li>
</ol>
</div>
<br />
<span style="font-size: x-small;">Inspired by Gerry at <a href="http://foodnessgracious.com/2015/09/rosemary-focaccia-bread/" target="_blank">Foodness Gracious.</a></span><br />
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">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.</span>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-65851674962327408182016-01-07T14:22:00.002-05:002016-01-07T14:22:39.304-05:00Slow Cooker Vegan Sweet Potato and Carrot Chili<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
It's that time of year to bring out the crockpot and start cooking something delicious. Especially when temperatures go from a balmy 69 degrees to a frigid 18. Talk about a wakeup call!
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<br />
So when I heard about the Bush's beans chili cook off, it gave me another reason to dust off my crockpot and make a big batch of chili to help warm me up.
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<br />
Now I've only been sharing recipes with y'all for two years and I've already shared four different chili recipes. I've made <a href="http://sweetandspicymonkey.blogspot.com/2015/10/vegan-chile.html" target="_blank">Vegan Chile</a> (my most recent), <a href="http://sweetandspicymonkey.blogspot.com/2015/03/crockpot-white-chicken-chili.html" target="_blank">Crockpot White Chicken Chili</a> (twice, recently updated), <a href="http://sweetandspicymonkey.blogspot.com/2014/11/crockpot-pumpkin-turkey-chili.html" target="_blank">Crockpot Pumpkin Turkey Chili</a>, and <a href="http://sweetandspicymonkey.blogspot.com/2014/05/crockpot-chicken-chile.html" target="_blank">Crockpot Chicken Chile</a>.
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<br />
I am by no means a chili connoisseur, but I do love my chili. I think I inherited my love for chili from my daddy.
And just like my daddy, I love a hearty chili, not one where it's all soupy with just a few beans.
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-pVtS2vJmNgY/Vo62BLQmxyI/AAAAAAAAMYY/_mAdghfwAA4/s1600/IMG_30111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="268" src="http://4.bp.blogspot.com/-pVtS2vJmNgY/Vo62BLQmxyI/AAAAAAAAMYY/_mAdghfwAA4/s400/IMG_30111.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look how hearty that chili is that my spoon stands up on its own!</td></tr>
</tbody></table>
<br />
Nope, I want my spoon to literally stand up straight in my chili. And your spoon will stand up straight in this Slow Cooker Vegan Sweet Potato & Carrot Chili.
<br />
<br />
This chili is hearty with all the flavorings of a meat chili, but without the meat.
It's full of Bush's black beans and pinto beans, chunks of sweet potato and carrots, barley, and quinoa, to name just a few of the ingredients.
<br />
<br />
Just like my vegan chile, I added cocoa powder to this one too. Because I love the rich flavor it brings to chili as it mixes with the other spices.
<br />
<br />
And if it’s not spicy enough for you, you can also add a little more heat to this chili by adding more chile powder or jalapeños.
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-IBkdTAwzRX0/Vo62Bcix3_I/AAAAAAAAMYg/2UGrz-4e374/s1600/IMG_30161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-IBkdTAwzRX0/Vo62Bcix3_I/AAAAAAAAMYg/2UGrz-4e374/s400/IMG_30161.jpg" width="400" /></a></div>
<br />
My daddy is probably rolling over in his grave because I made a vegan chili (gasp!). He was a big meat lover.
<br />
<br />
But I'm sure if he was still with us, he would admit this chili is worth another bowl!
<br />
<div class="hrecipe">
<span class="item">
</span><br />
<div class="fn">
<span class="item">Slow Cooker Vegan Sweet Potato and Carrot Chili</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy</div>
<div class="summary">
A hearty and flavorful vegan chili with sweet potatoes, carrots, and Bush's beans. </div>
Prep time: <span class="preptime">20 minutes</span><br />
Cook time: <span class="cooktime">6 to 8 hours</span><br />
Total time: <span class="duration">8 hours and 20 minutes</span><br />
Yield: <span class="yield">12 to 14 servings</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2-32 ounces</span>
<span class="name">vegetable broth</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">sweet potatoes, washed, peeled, and cut into cubes</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">sweet yellow onion, diced</span>
</li>
<li class="ingredient">
<span class="amount">5</span>
<span class="name">carrots, washed, peeled, and cut</span>
</li>
<li class="ingredient">
<span class="amount">3-15.5 ounce cans</span>
<span class="name">Bush's Black beans, drained and rinsed</span>
</li>
<li class="ingredient">
<span class="amount">1-15.5 ounce can</span>
<span class="name">Bush's pinto beans, drained and rinsed</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">green Bell pepper, washed, seeded, and diced</span>
</li>
<li class="ingredient">
<span class="amount">1 </span>
<span class="name">garlic clove, minced</span>
</li>
<li class="ingredient">
<span class="amount">1 cup </span>
<span class="name">barley, uncooked</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup </span>
<span class="name">quinoa, uncooked</span>
</li>
<li class="ingredient">
<span class="amount">1-28 ounce can</span>
<span class="name">crushed tomatoes</span>
</li>
<li class="ingredient">
<span class="amount">1-14.5 ounce can</span>
<span class="name">diced tomatoes</span>
</li>
<li class="ingredient">
<span class="amount">1/2</span>
<span class="name">jalapeno, seeded and diced</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">ground coriander</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">black pepper</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">whole bay leaves</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">chipotle chile pepper powder</span>
</li>
<li class="ingredient">
<span class="amount">1 Tablespoon</span>
<span class="name">cumin</span>
</li>
<li class="ingredient">
<span class="amount">1 Tablespoon</span>
<span class="name">chile powder</span>
</li>
<li class="ingredient">
<span class="amount">2 teaspoons</span>
<a href="http://sweetandspicymonkey.blogspot.com/2014/04/homemade-taco-seasoning-recipe.html" target="_blank"> <span class="name">homemade taco seasoning</span></a>
</li>
<li class="ingredient">
<span class="amount">4 teaspoons</span>
<span class="name">unsweetened cocoa powder</span>
</li>
<li class="ingredient">
<span class="amount">1 Tablespoon</span>
<span class="name">fresh oregano, coarsely chopped</span>
</li>
<li class="ingredient">
<span class="amount">1-7 ounce can </span>
<span class="name">diced green chilies</span>
</li>
<li class="ingredient">
<span class="amount">pinch</span>
<span class="name">sea salt to taste</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Prepare crockpot (7 quarts or larger) by lightly wiping inside with olive oil. I find this helps prevent food from sticking to the inside, which makes for easier cleanup.
</li>
<li class="instruction">
Add all ingredients into crockpot, stir together, cover.
</li>
<li class="instruction">
Cook on Low setting for 6-8 hours. If you're home when making, stir ingredients every few hours.
</li>
<li class="instruction">
Serve warm with cornbread or tortilla chips.
</li>
<li class="instruction">
Top with sour cream or plain Greek yogurt, shredded cheese, diced onions, jalapenos, avocado, or tomatoes.
</li>
</ol>
</div>
<br />
<div style="text-align: center;">
<div style="text-align: left;">
<strong><em><u>*Helpful Hints*</u></em></strong> </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
- This recipe is for a 7 quart or larger crockpot. If you want to make a small batch, just half the ingredients. </div>
<div style="text-align: left;">
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-rHQcjVTk0fc/Vo62BzABp3I/AAAAAAAAMYk/YiPMYD6zvL0/s1600/IMG_30171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-rHQcjVTk0fc/Vo62BzABp3I/AAAAAAAAMYk/YiPMYD6zvL0/s400/IMG_30171.jpg" width="400" /></a></div>
</div>
<div style="text-align: left;">
</div>
<span style="font-size: x-small;">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.</span>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-6013215867155751712016-01-03T14:27:00.003-05:002016-01-03T14:27:44.598-05:00Vegan Buffalo Cauliflower Bites<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tVZwwlVwrsU/VolyP9C5XJI/AAAAAAAAMSE/qvklZ9KNv1Q/s1600/IMG_30061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-tVZwwlVwrsU/VolyP9C5XJI/AAAAAAAAMSE/qvklZ9KNv1Q/s400/IMG_30061.jpg" width="400" /></a></div>
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<div align="left" class="separator" style="clear: both; text-align: center;">
</div>
<div align="left">
I'm starting this year off with healthy eats. Let me just say, I've had my share of rich food and sweets during the holidays and I'm finding my pants a little tighter than they were back in November.
</div>
<br />
So I thought I would start off the new year with these Vegan Buffalo Cauliflower Bites. Only because I had this intense (some might call it crazy) craving for something Buffalo wing tasting.
I was on a search for some buffalo wings. <br />
<br />
But since I've also had my share of meat over the last couple months (think back <a href="http://sweetandspicymonkey.blogspot.com/2015/10/engagement-chicken.html" target="_blank">Engagement Chicken</a> and a Thanksgiving turkey), I didn't want chicken wings. Or any other kind of meat for that matter. I'm all meated out!
<br />
<br />
Then I found a recipe for vegan buffalo cauliflower bites and knew I had to try it.
<br />
<br />
Now I had my doubts when I first saw this recipe, but since cauliflower works in <a href="http://sweetandspicymonkey.blogspot.com/2015/10/cauliflower-alfredo-sauce.html" target="_blank">Alfredo sauce</a>, I thought "why not?" And so I did!
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ZZAPhRtlMMI/VolyPo-WeCI/AAAAAAAAMSI/cWslTVY1LYg/s1600/IMG_30051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-ZZAPhRtlMMI/VolyPo-WeCI/AAAAAAAAMSI/cWslTVY1LYg/s400/IMG_30051.jpg" width="400" /></a></div>
<br />
You see, cauliflower is a very versatile vegetable in the vegetarian community because it's like a blank sheet of paper. Cauliflower has a very mild taste, if anything, and with a few common spices, it can become any food you want it to.
<br />
<br />
The one thing I love about this recipe is it tastes so much like the buffalo wings I've had before, but it only uses apple cider vinegar and a few spices. Plus, it doesn't have any preservative filled foods like Ranch dressing or Pete's buffalo wing sauce. Just simple ingredients here.
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--z_Y5Bc1wsc/VolyP6SOW9I/AAAAAAAAMSM/ax7cGhwZB4w/s1600/IMG_30081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/--z_Y5Bc1wsc/VolyP6SOW9I/AAAAAAAAMSM/ax7cGhwZB4w/s400/IMG_30081.jpg" width="400" /></a></div>
<br />
So you're getting your vegetables with the buffalo wing taste without all the preservatives, fat, and calories. And no meat!
<br />
<br />
Serve it up with my <a href="http://sweetandspicymonkey.blogspot.com/2015/05/iceberg-lettuce-wedge-salad-with-greek.html" target="_blank">Greek yogurt blue cheese dressing</a> and you will be in vegan Buffalo wing heaven!
Well, I was literally in vegan buffalo wing heaven while munching on these and licking my fingers.
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BiOulFhpPF8/VolyQlo9_eI/AAAAAAAAMSY/AkNMbmtDk0w/s1600/IMG_30101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-BiOulFhpPF8/VolyQlo9_eI/AAAAAAAAMSY/AkNMbmtDk0w/s400/IMG_30101.jpg" width="400" /></a></div>
<br />
Yep, these Vegan Buffalo Cauliflower Bites are certifiably finger licking good!
<br />
<br />
And I can't think of a better way to start the new year!
<br />
<br />
What recipes do you like to use cauliflower in?
<br />
<div class="hrecipe">
<span class="item">
</span><br />
<div class="fn">
<span class="item">Vegan Buffalo Wings</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy</div>
<div class="summary">
A vegan dish inspired by the famous tailgating food, Buffalo wings, made with fresh cauliflower and served with a homemade Greek yogurt blue cheese dressing.</div>
Prep time: <span class="preptime">20 minutes</span><br />
Cook time: <span class="cooktime">10 minutes</span><br />
Total time: <span class="duration">20 minutes</span><br />
Yield: <span class="yield">Serves 4 to 6</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 head</span>
<span class="name">cauliflower</span>
</li>
<li class="ingredient">
<span class="amount">1 Tablespoon</span>
<span class="name">garlic powder</span>
</li>
<li class="ingredient">
<span class="amount">2 Tablespoons </span>
<span class="name">paprika</span>
</li>
<li class="ingredient">
<span class="amount">3/4 teaspoon</span>
<span class="name">smoked paprika</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">chipotle chile pepper powder</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">sea salt</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon </span>
<span class="name">cayenne pepper</span>
</li>
<li class="ingredient">
<span class="amount">1/8 teaspoon</span>
<span class="name">ground black pepper</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">apple cider vinegar</span>
</li>
<li class="ingredient">
<span class="amount">1 Tablespoon</span>
<span class="name">olive oil (for cookie sheet)</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 450F degrees.
</li>
<li class="instruction">
Rinse cauliflower well and pat dry. Cut into small florets.
</li>
<li class="instruction">
Pour 1 Tablespoon olive oil over a clean cookie sheet, wiping off any excess with a clean, dry paper towel.
</li>
<li class="instruction">
Place cauliflower florets on cookie sheet and bake in preheated oven for 10 minutes.
</li>
<li class="instruction">
While cauliflower is baking, mix together remaining ingredients in a large bowl.
</li>
<li class="instruction">
As soon as cauliflower comes out of the oven, place into large bowl with buffalo sauce and mix well, covering all cauliflower florets with sauce.
</li>
<li class="instruction">
Serve immediately with blue cheese dressing and celery sticks.
</li>
</ol>
</div>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;">Inspired by ~ <a href="http://www.wholefoodsmarket.com/recipe/buffalo-cauliflower-bites" target="_blank">Whole Foods Market</a>.</span></div>
<div style="text-align: left;">
</div>
<div style="text-align: center;">
<span style="font-size: x-small;">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.</span>
</div>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-13273223269839946842015-12-31T13:57:00.002-05:002016-01-01T10:09:25.982-05:00Slow Cooker Turkey Fajita Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-B2h9DEe3bCc/VoV3dcyR0vI/AAAAAAAAMLc/fiveIUDSTwY/s1600/IMG_29851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-B2h9DEe3bCc/VoV3dcyR0vI/AAAAAAAAMLc/fiveIUDSTwY/s400/IMG_29851.jpg" width="400" /></a></div>
<br />
As the holidays wind down, so does the year 2015.
<br />
<br />
Many people like to take this time to reflect on this last year and see if they can make any changes to improve themselves in the upcoming new year.
While others look back at the lessons learned and how to prevent something like that again.
<br />
<br />
S-C-R-E-E-C-H ............HALT.
<br />
<br />
Not me.
<br />
<br />
I'm kicking this year to the curb and getting ready to soar higher into the new year with a new pair of wings.
You can't change the past and last I looked, the world isn't stopping. <br />
<br />
You have to step off that curb and adapt and overcome because only the strong survive and I'm not going to get trampled.
<br />
<br />
I can start this post by looking back on my recipes from 2015 like everyone else, but I'm forging a different path and I'm moving forward because you can easily look at my top four recipes located in the right hand side bar of this page. ----------------------------->
<br />
<br />
So today, on the last day of 2015, I’m sharing a new recipe with y'all, so we can end this year with a bang!
<br />
<br />
Well, not really a bang, but something with a little spice to help warm you up during these cooler months, Slow Cooker Turkey Fajita Soup.
<br />
<br />
It's full of good for you stuff like beans, corn, tomatoes, and peppers.
Not to mention, you can toss everything in before you go to work and have a warm, delicious meal when you get back home.
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-m-OJMSSvC1E/VoV3ddt2W2I/AAAAAAAAMLg/KY2xci5MHYc/s1600/IMG_29841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-m-OJMSSvC1E/VoV3ddt2W2I/AAAAAAAAMLg/KY2xci5MHYc/s400/IMG_29841.jpg" width="400" /></a></div>
<br />
Now that's my kind of meal!
<br />
<br />
Serve with chips and salsa and top with cheddar cheese, sour cream, diced avocados, jalapenos, or tomatoes. And if you're feeling really motivated, whip up some cornbread to serve on the side.
<br />
<br />
This slow cooker Turkey Fajita Soup will warm you up from the inside out and what better way to start a new year than that!
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-CxpZYCvJb_Y/VoV3dqV20vI/AAAAAAAAMLk/p4OdNncxc3M/s1600/IMG_29831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-CxpZYCvJb_Y/VoV3dqV20vI/AAAAAAAAMLk/p4OdNncxc3M/s400/IMG_29831.jpg" width="400" /></a></div>
<br />
How do you look back on the old year? Do you like to reflect on things or move forward?<br />
What New Year’s resolutions do you have for 2016? Do you have any?
<br />
<div class="hrecipe">
<span class="item">
</span><br />
<div class="fn">
<span class="item">Slow Cooker Turkey Fajita Soup</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy</div>
<div class="summary">
An easy and delicious one-pot meal that's perfect for the cold winter nights.</div>
Prep time: <span class="preptime">10 minutes</span><br />
Cook time: <span class="cooktime">4 to 6 hours</span><br />
Total time: <span class="duration">5 to 7 hours</span><br />
Yield: <span class="yield">4 to 6 </span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 lb. </span>
<span class="name">turkey meat, boneless, skinless breast or strips</span>
</li>
<li class="ingredient">
<span class="amount">1 Family Size can (22.6 ounces)</span>
<span class="name">condensed cream of chicken soup</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">fresh salsa</span>
</li>
<li class="ingredient">
<span class="amount">12 ounces (1 package)</span>
<span class="name">frozen corn</span>
</li>
<li class="ingredient">
<span class="amount">1-15 ounce can</span>
<span class="name">black beans, drained and rinsed</span>
</li>
<li class="ingredient">
<span class="amount">1-16 ounce can </span>
<span class="name">red kidney beans, drained and rinsed</span>
</li>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">vegetable or chicken broth</span>
</li>
<li class="ingredient">
<span class="amount">1-14.5 ounce can </span>
<span class="name">diced organic tomatoes</span>
</li>
<li class="ingredient">
<span class="amount">1-7 ounce can</span>
<span class="name">diced green chiles</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">green pepper, seeded and diced</span>
</li>
<li class="ingredient">
<span class="amount">1/2 </span>
<span class="name">jalapeno, seeded and diced</span>
</li>
<li class="ingredient">
<span class="amount">1 Tablespoon</span>
<span class="name">fresh cilantro, chopped</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">oregano</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">ground cumin</span>
</li>
<li class="ingredient">
<span class="amount">1 cup </span>
<span class="name">cheddar cheese, shredded (for topping)</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">Salt & Pepper, to taste</span>
</li>
<li class="ingredient">
<span class="amount">1 Tablespoon </span>
<span class="name">olive oil</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Add 1 Tablespoon olive oil into slow cooker and using a paper towel, wipe inside of slow cooker, bottom and sides.
</li>
<li class="instruction">
Place turkey on bottom of slow cooker. Add remaining ingredients. Stir together.
</li>
<li class="instruction">
Cover and cook on Low setting for 4 to 6 hours.
</li>
<li class="instruction">
Remove turkey meat and shred using 2 forks. Add back into slow cooker, mixing together.
</li>
<li class="instruction">
Continue cooking on Low setting for another 30 to 45 minutes, covered.
</li>
<li class="instruction">
Serve in individual bowls topped with sour cream, cheddar cheese, diced avocado, salsa, diced jalapenos, and tortilla chips or cornbread.
</li>
</ol>
</div>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;">Inspired by ~ Alyssa at <a href="http://therecipecritic.com/2014/11/slow-cooker-chicken-fajita-soup/" target="_blank">The Recipe Critic</a>. </span></div>
<div style="text-align: left;">
</div>
<div style="text-align: center;">
<span style="font-size: x-small;">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.</span>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-12346299789644328892015-12-28T16:55:00.002-05:002015-12-31T15:27:07.605-05:00Overnight Cranberry Lemon Eggnog French Toast<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-W2LCtFZWVPM/VoGrYC3IeNI/AAAAAAAAMHQ/pJ9-8OuJfzw/s1600/IMG_30011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/-W2LCtFZWVPM/VoGrYC3IeNI/AAAAAAAAMHQ/pJ9-8OuJfzw/s400/IMG_30011.jpg" width="400" /></a></div>
<br />
<div align="left" class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
</div>
I hope y'all had a lovely Christmas and got everything you wanted from Santa. <br />
<br />
These last few weeks of December are all about family, friends, loved ones and spending time together.
<br />
<br />
Since breakfast is the most important meal of the day and everyone is still rolling out of bed and stumbling to the kitchen for their coffee, it only makes sense to prepare breakfast for everyone.
<br />
<br />
The easiest way to do that is by making this Overnight Cranberry Lemon Eggnog French Toast. You prepare it the night before so all you have to do in the morning is warm up the oven, toss it in, bake it up, and serve.
It will be done by the time your coffee is ready.
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HYduwtc1CRU/VoGrYM70BFI/AAAAAAAAMHg/SPq_-aPVcE4/s1600/IMG_30031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-HYduwtc1CRU/VoGrYM70BFI/AAAAAAAAMHg/SPq_-aPVcE4/s400/IMG_30031.jpg" width="400" /></a></div>
<br />
Some might even say Easy peasy! Oh yes I did! I just said that. But only because it's true!
<br />
<br />
This French toast is so delicious you don't even need to put anything else on it! Homemade Brioche bread, fresh cranberries, walnuts, and candied lemons sprinkled throughout, with eggnog poured over the top, and left to sit all night so all the goodness can soak in. <br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rqm0ZesAY-8/VoGrYeocmMI/AAAAAAAAMHo/upUZMsgxpvU/s1600/IMG_29961.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-rqm0ZesAY-8/VoGrYeocmMI/AAAAAAAAMHo/upUZMsgxpvU/s400/IMG_29961.jpg" width="400" /></a></div>
<br />
But if you insist, you can serve this with powdered sugar sprinkled over the top, with maple syrup, with simple cranberry syrup, or sugared cranberries like I have here.
<br />
<br />
What better way to gather everyone around the kitchen table in the morning than with this French Toast casserole?
<br />
<br />
Ok, having your own personal Italian barista with coffee bar would do it too, but I don't see too many people doing that.
<br />
<br />
And if you do, my bags are packed and I'm coming over!
<br />
<br />
Have I mentioned how much I love my morning coffee?
<br />
<br />
Not as much as I love this Overnight Cranberry Lemon Eggnog French Toast, of course!
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4Vq8OOlQIvU/VoGrY-zGI8I/AAAAAAAAMHs/ZxgQREvpmco/s1600/IMG_30041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-4Vq8OOlQIvU/VoGrY-zGI8I/AAAAAAAAMHs/ZxgQREvpmco/s400/IMG_30041.jpg" width="400" /></a></div>
<br />
Just leave the key under the doormat for me so I can let myself in.
<br />
<div class="hrecipe">
<span class="item">
</span><br />
<div class="fn">
<span class="item">Overnight Cranberry Lemon Eggnog French Toast</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy</div>
<div class="summary">
A skinny version of overnight French toast that is as delicious, if not better, than the heavy cream, butter laden French toasts out there.</div>
Prep time: <span class="preptime">10 minutes</span><br />
Cook time: <span class="cooktime">40 minutes</span><br />
Total time: <span class="duration">50 minutes (not counting overnight)</span><br />
<p>Ingredients</p>
<ul>
<li class="ingredient">
<span class="amount">1 loaf</span>
<span class="name">Brioche bread, cut into 1" cubes</span>
</li>
<li class="ingredient">
<span class="amount">3/4 cup</span>
<span class="name">walnuts, chopped</span>
</li>
<li class="ingredient">
<span class="amount">1 cup </span>
<span class="name">fresh cranberries</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<a href="http://www.paradisefruitco.com/" target="_blank"> </a><span class="name"><a href="http://www.paradisefruitco.com/" target="_blank">Paradise</a> candied lemons</span>
</li>
<li class="ingredient">
<span class="amount">4</span>
<span class="name">large eggs</span>
</li>
<li class="ingredient">
<span class="amount">2 and 3/4 cup </span>
<span class="name">Silk Nog</span>
</li>
<li class="ingredient">
<span class="amount">1/3 cup</span>
<span class="name">Splenda brown sugar</span>
</li>
<li class="ingredient">
<span class="amount">2 teaspoons</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">cinnamon</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon </span>
<span class="name">ground nutmeg</span>
</li>
<li class="ingredient">
<span class="amount">1/8 teaspoon </span>
<span class="name">ground cloves</span>
</li>
<li class="ingredient">
<span class="amount">3 Tablespoons</span>
<span class="name">butter, melted</span>
</li>
</ul>
<p>Cooking Directions</p>
<ol class="instructions">
<li class="instruction">
Using coconut oil or olive oil, grease an 8"x8" baking dish. If you prefer, you can also use margarine or butter.
</li>
<li class="instruction">
Layer the bottom of the dish with half of the bread cubes, filling in all gaps.
</li>
<li class="instruction">
Sprinkle cranberries, walnuts, and candied lemons over the bread.
</li>
<li class="instruction">
Layer with remaining bread cubes. Set aside.
</li>
<li class="instruction">
Prepare Nog mix by whisking together eggs, Nog, brown sugar, vanilla, cinnamon, nutmeg, and cloves.
</li>
<li class="instruction">
Pour evenly over bread cubes.
</li>
<li class="instruction">
Cover and place in refrigerator overnight.
</li>
<li class="instruction">
In the morning, preheat oven to 375F degrees.
</li>
<li class="instruction">
Remove dish from refrigerator and let sit at room temperature for 20 to 30 minutes before baking.
</li>
<li class="instruction">
Bake for 30 to 40 minutes, until top is lightly browned and liquid is absorbed. You don't want a lot of liquid because then it will be drippy toast, but not too dry either. A little liquid is ok because it will absorb.
</li>
<li class="instruction">
After removing from oven, pour melted butter over the top and let sit for 5 minutes.
</li>
<li class="instruction">
Serve as is or you can top with maple syrup, sugared cranberries, candied lemons, cranberry syrup, or sprinkle with powdered sugar.
</li>
</ol>
</div>
<br />
<strong><em><u>*Helpful Hints*</u></em></strong><br />
<br />
- Recipe for Brioche Bread can be found here ~ <a href="http://itbakesmehappy.com/2014/09/french-brioche-september-src.html" target="_blank">It Bakes Me Happy</a><br />
<br />
- You can substitute brown sugar, butter, and real eggnog for this recipe too. I just thought I would lighten it up a bit without changing the flavors.<br />
<br />
- Silk Nog is found by eggnog in your stores refrigerator section, usually by the coffee creamer.<br />
<br />
<span style="font-size: x-small;">Inspired by ~ Abby at </span><a href="http://www.manilaspoon.com/2014/12/cranberry-eggnog-french-toast-casserole.html" target="_blank"><span style="font-size: x-small;">Manilla Spoon</span></a><br />
<br />
<span style="font-size: x-small;">Thank you to <a href="http://www.paradisefruitco.com/" target="_blank">Paradise Fruit Company</a> for supplying the candied lemons for this recipe. </span><br />
<span style="font-size: x-small;"></span><br />
<span style="font-size: x-small;">Disclaimer ~ I am not affiliated with Splenda or Silk, nor was I sponsored or paid by them to use their products for this recipe. I used their products to help lighten up this French toast recipe. </span><br />
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">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.</span>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-49952483573467946232015-12-23T14:58:00.001-05:002015-12-23T14:58:03.371-05:00Copycat Lofthouse Sugar Cookies with Peppermint Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8hyNxgrjRp8/Vnr3yVzxLPI/AAAAAAAAL-A/X8l5P0TOjUU/s1600/IMG_29881.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-8hyNxgrjRp8/Vnr3yVzxLPI/AAAAAAAAL-A/X8l5P0TOjUU/s400/IMG_29881.jpg" width="400" /></a></div>
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: left;">
I've been wanting to make these cookies for some time now.
I prefer homemade cookies to store bought any day (you can blame my mom for that) but I love Lofthouse cookies!
</div>
<br />
So when I saw that I could make my own Lofthouse style cookies at home, after I did my happy dance, I knew I had to try them.
<br />
<br />
It's a simple recipe, but these cookies are far from simple! Big, pillowy, soft sugar cookies with lots of frosting, my kind of cookie!
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bzDwlV44nVg/Vnr3zQb8UYI/AAAAAAAAL-g/M4Rzuq34Gzo/s1600/IMG_29931.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/-bzDwlV44nVg/Vnr3zQb8UYI/AAAAAAAAL-g/M4Rzuq34Gzo/s320/IMG_29931.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before frosting, just look how pillowy soft these cookies are!</td></tr>
</tbody></table>
<br />
I dressed them up for the holidays in peppermint frosting, available in pink or white, with candy cane bits sprinkled over the top.
<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tZob0RinXWc/Vnr3x-1BtiI/AAAAAAAAL-E/lfhSh4C50os/s1600/IMG_29911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-tZob0RinXWc/Vnr3x-1BtiI/AAAAAAAAL-E/lfhSh4C50os/s400/IMG_29911.jpg" width="400" /></a></div>
<br />
You can find my recipe for Peppermint Cream Cheese Frosting <a href="http://sweetandspicymonkey.blogspot.com/2015/12/peppermint-chocolate-cake-pops.html" target="_blank">here</a>. For the pink frosting, add a few drops of red food coloring. Or you can use beet powder or beet juice to desired color. I used about 1 teaspoon of beet powder to give my frosting its pink coloring.<br />
<br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Gnn7WrduBXw/Vnr3zLWjfII/AAAAAAAAL-c/zBAGujJ4bc0/s1600/IMG_29921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-Gnn7WrduBXw/Vnr3zLWjfII/AAAAAAAAL-c/zBAGujJ4bc0/s400/IMG_29921.jpg" width="400" /></a></div>
<br />
Santa will definitely be looking for these cookies when he stops by your house to deliver presents on Christmas Eve.
<br />
<br />
Just be sure to leave him a big glass of milk to go with them.
<br />
<br />
Wishing y'all a very, Merry Christmas!<br />
<div class="hrecipe">
<span class="item">
</span><br />
<div class="fn">
<span class="item">Lofthouse Style Sugar Cookies</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy</div>
<div class="summary">
Big, soft sugar cookies made Lofthouse style with a peppermint frosting.</div>
Prep time: <span class="preptime">15 minutes</span><br />
Cook time: <span class="cooktime">10-12 minutes</span><br />
Total time: <span class="duration">40 minutes (does not include chilling time)</span><br />
Yield: <span class="yield">2 dozen cookies</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 cup </span>
<span class="name">granulated sugar</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup (1 stick)</span>
<span class="name">unsalted butter, room temperature</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">eggs</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup </span>
<span class="name">plain Greek yogurt</span>
</li>
<li class="ingredient">
<span class="amount">2 teaspoons</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">3 cups </span>
<span class="name">All-purpose flour</span>
</li>
<li class="ingredient">
<span class="amount">1 and 1/2 teaspoons</span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon </span>
<span class="name">baking soda</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon </span>
<span class="name">sea salt</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
</li>
<li class="instruction">
In a separate large mixing bowl, cream together butter and sugar.
</li>
<li class="instruction">
Beat in eggs with butter mixture.
</li>
<li class="instruction">
Add in yogurt and vanilla, mixing well.
</li>
<li class="instruction">
Gradually add in dry ingredients, mixing all ingredients together well.
</li>
<li class="instruction">
Remove dough from bowl, wrap in plastic wrap, and refrigerate overnight.
</li>
<li class="instruction">
After dough has chilled overnight and when you're ready to bake the cookies, preheat oven to 350F degrees.
</li>
<li class="instruction">
Line cookie sheets with parchment paper. Set aside.
</li>
<li class="instruction">
Remove dough from refrigerator and let sit for 5 minutes. This makes it easier to work with the dough.
</li>
<li class="instruction">
On a dry, flat surface, sprinkle flour and spread it around the surface using your hands. Place dough on floured surface and roll dough out. Sprinkling flour as needed under the dough, on top of dough, and on rolling pin to help prevent dough from sticking to surface.
</li>
<li class="instruction">
Roll out to desired thickness. Remember, Lofthouse cookies are thicker than normal cookies and will rise a little bit.
</li>
<li class="instruction">
Using a round cookie cutter or the rim of a glass, make circle cuts in dough to make cookies. Place on prepared cookie sheets, leaving cookies 2" apart.
</li>
<li class="instruction">
Bake for 10 to 12 minutes, or until cookies are firm to the touch. They may appear under baked. You DON'T want cookies to brown.
</li>
<li class="instruction">
Remove from oven and let cool on cookie sheet for 5 to 10 minutes before transferring cookies to a wire rack, where they can cool completely.
</li>
<li class="instruction">
Repeat with rest of dough, rolling out dough, making circles, and baking until all dough is used up.
</li>
<li class="instruction">
After cookies have cooled completely, about 2 hours, its time to frost them.
</li>
<li class="instruction">
Apply frosting generously with a butter knife and sprinkle candy cane bits over the tops. Place back on wire rack and let sit for about 10 minutes before covering with plastic wrap or aluminum foil.
</li>
<li class="instruction">
Serve with a tall glass of milk.
</li>
</ol>
</div>
<br />
<strong><em><u>*Helpful Hints*</u></em></strong><br />
<br />
- I refrigerated my dough overnight. Some recipes for Lofthouse style cookies say you can cook immediately, some say to refrigerate for a few hours. I was happy with the results after chilling the dough overnight. I cannot guarantee that your cookies will turn out like mine if you do not chill the dough overnight.<br />
<br />
- You need to roll out the dough and use a cookie cutter or rim of a glass to cut cookies. Otherwise you will get a round, ball shaped cookie with rough edges not resembling anything close to a Lofthouse cookie. <br />
<br />
- If you're rushed for time, you can use store bought frosting and flavor with 1 to 2 teaspoons of peppermint extract.<br />
<br />
<span style="font-size: x-small;">Inspired by ~ Ashley at <a href="http://www.centercutcook.com/lofthouse-soft-sugar-cookies-copycat-recipe/" target="_blank">Center Cut Cook.</a></span><br />
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">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.</span>
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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-58996087196138674152015-12-22T15:28:00.001-05:002015-12-22T15:28:03.539-05:00Gingerbread Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-G70iUwAjL0g/Vnmsl4l5iRI/AAAAAAAALzA/JUmNkXkHOvQ/s1600/IMG_29681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-G70iUwAjL0g/Vnmsl4l5iRI/AAAAAAAALzA/JUmNkXkHOvQ/s400/IMG_29681.jpg" width="400" /></a></div>
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With all the hustle and bustle of the Christmas holiday, who has time to sit down and read right now? Not me.
</div>
<br />
So I'm keeping it short, sweet, and simple. Just like these Gingerbread cookies.
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<div style="text-align: left;">
</div>
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These ginger spice cookies are always a holiday favorite, especially when they're made into little gingerbread man shapes. Or large gingerbread man cookies like this one I made.</div>
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<a href="http://4.bp.blogspot.com/-nVLxjB5ujt0/Vnmslqxh08I/AAAAAAAALzE/ecdga6J8ykY/s1600/IMG_29631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-nVLxjB5ujt0/Vnmslqxh08I/AAAAAAAALzE/ecdga6J8ykY/s320/IMG_29631.jpg" width="320" /></a></div>
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You can eat them plain (my favorite way to enjoy them), frost them with royal icing or a simple cookie glaze, or sprinkle powdered sugar over them. They're delicious either way!
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<a href="http://2.bp.blogspot.com/-Va2G-Zkm2v8/VnmslsiLgVI/AAAAAAAALzI/ekOHF7yAW2g/s1600/IMG_29651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-Va2G-Zkm2v8/VnmslsiLgVI/AAAAAAAALzI/ekOHF7yAW2g/s400/IMG_29651.jpg" width="400" /></a></div>
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And since I know you have so much to do before Christmas, here's my recipe for Gingerbread cookies.
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<br />
Just do me a favor and enjoy these cookies when you finally get a chance to sit down and relax. You'll thank me when you do.
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You're welcome!
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<div class="hrecipe">
<span class="item">
</span><br />
<div class="fn">
<span class="item">Gingerbread Cookies</span></div>
<span class="item">
</span>
<br />
<div class="author">
Recipe by Julie Murphy</div>
<div class="summary">
Gingerbread cookies are a favorite during the Holidays with their ginger, molasses, and spice flavors. </div>
Prep time: <span class="preptime">15 minutes</span><br />
Cook time: <span class="cooktime">8-12 minutes</span><br />
Total time: <span class="duration">1 hour and 15 minutes (does not include refrigeration time)</span><br />
Yield: <span class="yield">6 dozen or 1 large gingerbread man + 5 dozen regular size cookies</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">3/4 cup</span>
<span class="name">unsalted butter, room temerature</span>
</li>
<li class="ingredient">
<span class="amount">3/4 cup </span>
<span class="name">brown sugar, packed</span>
</li>
<li class="ingredient">
<span class="amount">3/4 cup</span>
<span class="name">molasses</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">sea salt</span>
</li>
<li class="ingredient">
<span class="amount">2 teaspoons</span>
<span class="name">cinnamon</span>
</li>
<li class="ingredient">
<span class="amount">2 teaspoons</span>
<span class="name">ground ginger</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">ground cloves</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">ground black pepper</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">1 </span>
<span class="name">large egg</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon </span>
<span class="name">baking soda</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon </span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">3 cups + 2 Tablespoons</span>
<span class="name">All-purpose flour</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Add flour, baking soda, baking powder, salt, pepper, and spices together in a large bowl. Using a whisk or fork, stir dry ingredients together. Set aside.
</li>
<li class="instruction">
In a separate large mixing bowl, cream together butter, molasses, brown sugar, and vanilla.
</li>
<li class="instruction">
Add egg and beat until mixed.
</li>
<li class="instruction">
Gradually add in dry ingredients until mixture is combined.
</li>
<li class="instruction">
Divide dough in half, wrapping each half in plastic wrap, and refrigerate overnight.
</li>
<li class="instruction">
When ready to bake the next morning, remove 1 batch of dough from refrigerator and let sit for 5 minutes so it will be easier to work with.
</li>
<li class="instruction">
Prepare cookie sheets by lining with parchment paper. Set aside.
</li>
<li class="instruction">
Preheat oven to 350F degrees.
</li>
<li class="instruction">
Unwrap dough and on a dry, flat, floured surface, roll dough out. Keep in mind, the thinner the dough, the crisper the cookie. So if you want a chewy cookie, leave dough a little thicker. It doesn't take much thickness to keep the cookies chewy.
</li>
<li class="instruction">
Flour under dough, on top of dough, and on rolling pin frequently or dough will stick to surfaces.
</li>
<li class="instruction">
Using cookie cutters, cut out shapes and place onto prepared cookie sheets, leaving cookies about 2" apart. Repeat with remaining dough, rolling out and cutting out shapes.
</li>
<li class="instruction">
Bake for 8-12 minutes, until cookies feel firm or cookies are a very light brown around the tips.
</li>
<li class="instruction">
Remove from oven and let cool for 5-10 minutes on cookie sheet before transferring to a wire rack.
</li>
<li class="instruction">
Repeat with remaining dough, rolling out, cutting out shapes, and baking.
</li>
<li class="instruction">
Let cookies cool completely before decorating. You can decorate with frosting, royal icing, a simple cookie glaze, or powdered sugar sprinkled over the top (as shown in photos).
</li>
<li class="instruction">
Or you can leave them plain, my favorite way to eat them!
</li>
<li class="instruction">
Store in an airtight container for up to 1 week.
</li>
</ol>
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5Nhb14FrdgQ/Vnmsm64PbmI/AAAAAAAALzg/9JUzRQ2KRQM/s1600/pickerimage%2B%25285%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-5Nhb14FrdgQ/Vnmsm64PbmI/AAAAAAAALzg/9JUzRQ2KRQM/s320/pickerimage%2B%25285%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cutting out my gingerbread man shapes. </td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-iDjO9Cki4Eo/VnmsmnAD24I/AAAAAAAALzc/5sHX22K3j1I/s1600/pickerimage%2B%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-iDjO9Cki4Eo/VnmsmnAD24I/AAAAAAAALzc/5sHX22K3j1I/s320/pickerimage%2B%25281%2529.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gingerbread man cookies coming out of the oven.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-n1VzjTxij4E/VnmsnImGgJI/AAAAAAAALzk/VgYABBVZH5g/s1600/pickerimage%2B%25288%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-n1VzjTxij4E/VnmsnImGgJI/AAAAAAAALzk/VgYABBVZH5g/s320/pickerimage%2B%25288%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gingerbread cookies all done!</td></tr>
</tbody></table>
<br />
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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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-15362412823605195192015-12-19T15:11:00.002-05:002015-12-31T15:26:11.790-05:00Peppermint Chocolate Cake Pops<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-HzF7e4zvFg8/VnW18Sd-MuI/AAAAAAAALug/DnrqM_x-Znk/s1600/IMG_29601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://2.bp.blogspot.com/-HzF7e4zvFg8/VnW18Sd-MuI/AAAAAAAALug/DnrqM_x-Znk/s400/IMG_29601.jpg" width="400" /></a></div>
<br />
I never thought in my wildest dreams that I would be sharing a cake pop recipe with you.
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<br />
Mainly because I thought they were trendy and I try to stay away from trends. I like marching to my own drummer. A little bit of a rebel, perhaps, but definitely not a trend follower.
But sometimes trends are not trends, but ideas that turn out to be game changers, like cake pops.
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<br />
With my second attempt on Swiss Cake Rolls failing...again, there I was, with another cake recipe I could not share with y'all. I had to find a way to make use of it or it would somehow disappear. <br />
<br />
My hips and waistline were begging me No, not again!
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<a href="http://4.bp.blogspot.com/-NbCAvFEH-rk/VnW18KDcr2I/AAAAAAAALus/kOgDl-D4L5g/s1600/IMG_29611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-NbCAvFEH-rk/VnW18KDcr2I/AAAAAAAALus/kOgDl-D4L5g/s400/IMG_29611.jpg" width="400" /></a></div>
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And since I had already shared a trifle recipe with you from the first Swiss Cake Roll fail, I had to think of another recipe, so Cake Pops it was. And not just plain cake pops, but Peppermint Chocolate Cake Pops decorated with candy cane bits for the Christmas holiday.<br />
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I am so happy I finally made cake pops because:
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<br />
<ol style="text-align: left;">
<li><div style="text-align: left;">
they are just so darn cute </div>
</li>
<li><div style="text-align: left;">
they're easy and fun to make </div>
</li>
<li><div style="text-align: left;">
they're portion controlled (Hello, diet) and </div>
</li>
<li><div style="text-align: left;">
they are so yummy! </div>
</li>
</ol>
They're like a little taste of Christmas in a single bite with their chocolate peppermint middle and peppermint candy sprinkles.
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<br />
You can make cake pops for any occasion since you can decorate them any way you want which is half the fun of making them!
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<br />
I would suggest watching Bakerela's video on YouTube before making these if this is your first time because she is the person behind cake pops and she has some great tips on making them.
There's also other food bloggers out there who have picked up a few good tips for making cake pops too.
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<br />
A great time to do this is while your cake is cooling off or while your chilling the cake balls before dipping.
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<br />
Now I used red and white candy melts separately for dipping and I also combined them for a pink peppermint color. You can experiment with what you like as your imagination is the limits.
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<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CmmWSrBMH7s/VnW18Ia62xI/AAAAAAAALuk/pJ0ep43Sm4A/s1600/IMG_29561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-CmmWSrBMH7s/VnW18Ia62xI/AAAAAAAALuk/pJ0ep43Sm4A/s400/IMG_29561.jpg" width="400" /></a></div>
<br />
If you’re lucky, I just might mess up another Swiss Cake Roll on purpose because I'm really <strike>liking</strike> loving these recipes that are coming out of my mistakes.
And I hope you do too!
<br />
<br />
If you make these Peppermint Chocolate Cake Pops, tag me on your social media channels so I can see how yours turned out. <br />
<br />
Happy Cake Pop Making!
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<br />
<div class="hrecipe">
<span class="item">
</span></div>
<div class="fn">
<span class="item">Peppermint Chocolate Cake Pops</span></div>
<div class="hrecipe">
<span class="item">
</span>
</div>
<div class="summary">
Peppermint Cake Pops are prefect for the Christmas Holidays!</div>
<div class="hrecipe">
Total time: <span class="duration">2 hours</span></div>
<div class="hrecipe">
Yield: <span class="yield">Makes about 3 dozen cake pops</span></div>
<p>Ingredients</p>
<ul>
<li class="ingredient">
<span class="amount">1 box</span>
<span class="name">Devil's food cake mix, any brand + ingredients needed to make</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup </span>
<span class="name">peppermint crunch baking chips</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup (1 stick)</span>
<span class="name">unsalted butter, room temperature</span>
</li>
<li class="ingredient">
<span class="amount">1-8 ounce package</span>
<span class="name">cream cheese, room temperature</span>
</li>
<li class="ingredient">
<span class="amount">3-4 cups</span>
<span class="name">powdered sugar</span>
</li>
<li class="ingredient">
<span class="amount">1-2 teaspoons</span>
<span class="name">peppermint extract</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">peppermint candy bits</span>
</li>
<li class="ingredient">
<span class="amount">1- 12 ounce package </span>
<span class="name">white candy melts</span>
</li>
<li class="ingredient">
<span class="amount">1- 12 ounce package </span>
<span class="name">red candy melts</span>
</li>
<li class="ingredient">
<span class="amount">1 package</span>
<span class="name">Lollipop sticks</span>
</li>
<li class="ingredient">
<span class="amount">1 </span>
<span class="name">Styrofoam lid or block, or cake pop stand</span>
</li>
</ul>
<p>Cooking Directions</p>
<ol class="instructions">
<li class="instruction">
Prepare cake mix as directed on box. Fold in 1/2 cup peppermint crunch baking chips. Bake as directed on box. Remove from oven when done and let cool to room temperature.
</li>
<li class="instruction">
To make peppermint cream cheese frosting:
Cream together butter, cream cheese, and peppermint extract.
</li>
<li class="instruction">
Slowly add in powdered sugar, 1 cup at a time, starting with a low speed and gradually increasing speed so sugar doesn't fly out of the bowl. You can always add in more powdered sugar, 1 Tablespoon at a time, if you prefer your frosting sweeter.
</li>
<li class="instruction">
Once cake has cooled, crumble into a large mixing bowl.
</li>
<li class="instruction">
Stir in 1/3 cup of peppermint frosting. You can use a wooden spoon, a fork, or your hands to mix the frosting with the cake crumbs.
</li>
<li class="instruction">
Add in more frosting, 1 Tablespoon at a time, until you get an even mixture of cake and frosting. You want just enough frosting so the cake crumbs will stick together when rolled into a ball without looking clumpy or falling apart. On the other side, you don't want the cake mixture too wet or mushy.
</li>
<li class="instruction">
Using a cookie scoop, scoop cake mix and roll together between your palms into a ball shape. Place on cookie sheet lined with wax paper. Repeat process until all mixture is shaped into balls.
</li>
<li class="instruction">
Cover with plastic wrap, place in refrigerator and let balls chill for 1 hour or overnight.
</li>
<li class="instruction">
*Do not place cake balls in freezer before dipping or it may cause the chocolate to crack after dipping.*
</li>
<li class="instruction">
After balls have chilled, its now time to prepare them for dipping. Melt candy melts as directed on package. Dip the tip of lollipop stick into the melted candy melts and insert into the flat side of the cake balls (the side they have been resting on), inserting a little less than halfway.
</li>
<li class="instruction">
Place cake balls with sticks back in refrigerator and let chill for 15 minutes.
</li>
<li class="instruction">
After lollipop sticks have had a chance to set, its now time to dip. You may need to heat up candy melts again in microwave to soften them before dipping. Let sit for 15 seconds before dipping cake balls.
</li>
<li class="instruction">
Grab cake ball by the lollipop stick and dip into the candy melts until entire cake ball is covered and remove. Do not twirl, turn, or swirl cake ball in candy melts because this may cause the cake ball to fall apart and leave crumbs in dipping candy. Just dunk straight into melted candy and out. If you need to cover a bare spot, use a spoon to pour melted candy over the spot. You can use a clean toothpick to lightly wipe any excess melted candy off of the lollipop stick.
</li>
<li class="instruction">
After cake ball has been dipped, slowly rotate until excess chocolate has dripped off.
</li>
<li class="instruction">
Decorate right away by holding cake pop over a small bowl and sprinkling with peppermint candy bits.
</li>
<li class="instruction">
Place decorated cake pop into a Styrofoam lid or block, or a cake pop stand and let cool.
</li>
<li class="instruction">
Serve immediately or store in freezer in a zip lock bag.
</li>
<li class="instruction">
If freezing, let cake pops sit out for about 10 minutes before eating.
</li>
</ol>
<br />
<span style="font-size: x-small;">Inspired by ~ Angie from <a href="http://www.bakerella.com/basic-cake-pops-recipe/" target="_blank">Bakerella</a>. </span><br />
<br />
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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Sweet and Spicy Monkeyhttp://www.blogger.com/profile/09726422775226054480noreply@blogger.comUSA32.1656221 -82.90007509999998125.3321621 -93.227223599999974 38.9990821 -72.572926599999988tag:blogger.com,1999:blog-6212291377371901124.post-57930293489725867772015-12-16T12:09:00.001-05:002015-12-21T11:23:27.345-05:00Gingerbread Russian Tea Cookies #fbcookieswap<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
It's that time of year again! No, not Christmas silly. Well, yes, it is Christmastime, but that's not what I meant. <br />
<br />
I meant it's time for the Great Food Blogger Cookie Swap. Where food bloggers get together and share their cookies and recipes with each other all for a good cause, <a href="http://www.cookiesforkidscancer.org/" target="_blank">Cookies for Kids Cancer.</a>
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<a href="http://4.bp.blogspot.com/-A9iFBq2Grcc/VnGSmjHOIMI/AAAAAAAALqE/8YaR9IgumFk/s1600/IMG_29031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-A9iFBq2Grcc/VnGSmjHOIMI/AAAAAAAALqE/8YaR9IgumFk/s400/IMG_29031.jpg" width="400" /></a></div>
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This year I received Oatmeal Orange Cranberry cookies from Erica over at <a href="http://www.sunandgoodeats.blogspot.com/" target="_blank">Sun and Good Eats</a>, Oatmeal Chocolate Cherry cookies from Anne at <a href="http://www.witwisdomandfood.com/" target="_blank">Wit Wisdom and Food</a>, and Molasses Chai cookies from Susannah at <a href="http://feastandwest.com/" target="_blank">Feast and West.</a>
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And I sent off my Gingerbread Russian Tea cookies to Ashley at <a href="http://www.bigflavorstinykitchen.com/" target="_blank">Big Flavors from a Tiny Kitchen</a>, Jessica at <a href="http://www.asouthernmother.com/" target="_blank">A Southern Mother</a>, and Ellen from <a href="http://lmld.org/" target="_blank">Like Mother, Like Daughter</a>.
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It's so fun to meet other food bloggers this way and try some of their creations!
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Last year, I sent off my <a href="http://sweetandspicymonkey.blogspot.com/2014/12/christmas-russian-tea-cakes-fbcookieswap.html" target="_blank">Christmas Russian Tea cookies</a> that I made with red and green candied cherries.
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I love Russian Tea Cookies with their melt in your mouth yumminess, plus they ship really well, something I had to keep in mind when baking cookies for the swap.
So I wanted to make Russian Tea Cookies again with a Christmas twist.
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Since I'm loving everything gingerbread right now, I decided to make my Russian Tea cookies with gingerbread.
Luckily, my baking fairy was still around when I made these because they turned out just the way I was hoping on the first batch.
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I can't wait until next year to see what yummies I'll be getting from other bloggers.
But in the meantime, I'm going to enjoy these Gingerbread Russian Tea cookies, and you can too!<br />
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If you want to try my <a href="http://sweetandspicymonkey.blogspot.com/2014/12/christmas-russian-tea-cakes-fbcookieswap.html" target="_blank">Christmas Russian Tea Cookies</a> from last year, just click on the name.<br />
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I will be posting soon where you can link up to see all the food bloggers and the cookie recipes we shared this year at the Great Food Blogger Cookie Swap. And if you're interested in participating next year, you can sign up <a href="http://fbcookieswap.us2.list-manage.com/track/click?u=66bf80afd570fcb3c6194e49e&id=aca15e6b52&e=55efed3084" target="_blank">here</a>.<br />
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As always, a big Thank You goes out to Lindsay over at <a href="http://www.loveandoliveoil.com/" target="_blank">Love & Olive Oil</a>, Julie at <a href="http://www.thelittlekitchen.net/" target="_blank">The Little Kitchen</a>, <a href="http://www.dixiecrystals.com/" target="_blank">Dixie Crystals</a>, <a href="https://www.oxo.com/" target="_blank">OXO</a>, and <a href="http://www.landolakes.com/" target="_blank">Land O' Lakes</a> who all help make this event possible to help raise money and awareness for the Cookies for Kids Cancer.<br />
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<div class="hrecipe">
<span class="item">
</span><br />
<div class="fn">
<span class="item">Gingerbread Russian Tea Cookies</span></div>
<span class="item">
</span>
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<div class="author">
Recipe by Julie Murphy</div>
<div class="summary">
Christmas invades Russian Tea Cookies with this delightful gingerbread flavor.</div>
Prep time: <span class="preptime">10 minutes</span><br />
Cook time: <span class="cooktime">18 minutes</span><br />
Total time: <span class="duration">46 minutes</span><br />
Yield: <span class="yield">about 2 dozen cookies</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 cup (2 sticks)</span>
<span class="name">unsalted butter, room temperature</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">powdered sugar, sifted</span>
</li>
<li class="ingredient">
<span class="amount">2 cups</span>
<span class="name">All-purpose flour, sifted</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">sea salt</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">nutmeg</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">ground cloves</span>
</li>
<li class="ingredient">
<span class="amount">1 teaspoon </span>
<span class="name">ground ginger</span>
</li>
<li class="ingredient">
<span class="amount">3/4 teaspoon</span>
<span class="name">cinnamon</span>
</li>
<li class="ingredient">
<span class="amount">1/4 teaspoon</span>
<span class="name">cardamom</span>
</li>
<li class="ingredient">
<span class="amount">1 Tablespoon</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">2 Tablespoons</span>
<span class="name">molasses</span>
</li>
<li class="ingredient">
<span class="amount">4 Tablespoons</span>
<a href="http://www.paradisefruitco.com/" target="_blank">Paradise </a><span class="name"><a href="http://www.paradisefruitco.com/" target="_blank">candied ginger</a>, chopped into small pieces</span>
</li>
<li class="ingredient">
<span class="amount">1-2 cups</span>
<span class="name">pecans, chopped</span>
</li>
<li class="ingredient">
<span class="amount">2 cups </span>
<span class="name">powdered sugar in a bowl (for rolling cookies in AFTER baking)</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 325F degrees.
</li>
<li class="instruction">
Line cookie sheets with parchment paper. Set aside.
</li>
<li class="instruction">
In a medium bowl, add sifted flour, salt, and spices. Set aside.
</li>
<li class="instruction">
In a large mixing bowl, cream together butter, 1 cup of sifted powdered sugar, vanilla, and molasses.
</li>
<li class="instruction">
Gradually add dry ingredients into butter mixture, mixing well.
</li>
<li class="instruction">
Fold in candied ginger and pecans. Mixture will appear crumbly but it rolls together nicely when making ball shapes.
</li>
<li class="instruction">
Using a cookie scoop or Tablespoon, take 1 scoop of cookie dough and gently roll together into a ball shape. Place on lined cookie sheet.
</li>
<li class="instruction">
Repeat leaving about 2" between cookie balls. Dough should maintain round ball shape and not spread during baking.
</li>
<li class="instruction">
Place into preheated oven and bake for 15 to 18 minutes. Cookies will be light in color, if not the same color as when uncooked. Do Not allow cookies to brown.
</li>
<li class="instruction">
Remove from oven and allow cookies to cool for 5 minutes before transferring to a wire rack, where they can cool completely.
</li>
<li class="instruction">
After cookies have cooled completely (see Helpful Hints below*), roll in bowl of powdered sugar, covering entire cookie with powdered sugar, and place back on wire rack. Repeat with remaining cookies.
</li>
<li class="instruction">
Store in an airtight container for up to 1 week.
</li>
</ol>
</div>
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*Helpful Hints*<br />
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- If cookies are not cooled off, powdered sugar will melt to cookie, looking smudgy and not powdery. So be sure to give cookies at least 2 hours to cool off before rolling in powdered sugar.<br />
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- If shipping cookies, place in a zip lock bag, then place into a protective container (plastic or tin cookie boxes work best), and pad the empty space in the shipping box with packing peanuts, bubble wrap, or bulk paper to protect the cookies from breaking during shipping. <br />
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