Sticky Cinnamon Hazelnut Buns

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.

How could I possibly miss meat after my Slow Cooker Vegan Sweet Potato and Carrot Chili (that's so hearty you can stand up a spoon in it), my Vegan Buffalo Cauliflower Bites, or my creamy Acorn Squash Risotto?

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.

Now don't let the yeast or the candy thermometer scare you from making these cinnamon buns because they are so easy to make.

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.

Without the yeast, you would have flat buns (something nobody wants!) and without the thermometer, you would burn the syrup.

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.

All this time I wasted because I was afraid of making these sticky, sweet delights. No more!

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.

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.

I call that a win-win!

I'm thinking I can make these Sticky Cinnamon Hazelnut Buns for every holiday and maybe sometimes just because.

Because who doesn't love homemade ooey, gooey, sticky cinnamon nutty buns?

Sticky Cinnamon Hazelnut Buns

Recipe by Julie @ Sweet and Spicy Monkey

Sticky, sweet cinnamon buns made with hazelnuts and no refined sugar.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 3 hours (includes rising time)
Yield: 8 to 9 cinnamon buns
Ingredients for Dough

• 1/4 cup + 2 Tablespoons unsalted butter, room temperature & cubed
• 2/3 cup whole milk
• 3 Tablespoons honey
• 1 and 3/4 teaspoons active dry yeast
• 1 large egg, room temperature
• 2 and 1/4 cups all-purpose flour
• 1/2 teaspoon sea salt

Directions for Dough

1. Warm butter, milk, and honey in a small sauce pan. Just before it boils, remove from heat and pour into a large mixing bowl.
2. 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.
3. While yeast is activating, grease large mixing bowl using olive oil, butter, or coconut oil. Set bowl aside.
4. 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.
5. 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.

Ingredients for Filling

• 1/4 cup Splenda brown sugar
• 2 Tablespoons cinnamon
• 1/2 teaspoon sea salt
• 3 Tablespoons unsalted butter, room temperature

Directions for Filling

1. 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.

Ingredients for Topping

• 1/4 cup + 2 Tablespoons unsalted butter, room temperature
• 1/4 cup Splenda brown sugar
• 1/4 cup pure maple syrup
• 1/2 teaspoon sea salt
• 1 cup chopped hazelnuts

Directions for Topping

1. 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.
2. 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.
3. Sprinkle hazelnuts over syrup mixture. Set aside.

Preparation and Cooking Directions

1. After dough has risen, place dough on a flat, floured surface and knead for about 1 to 2 minutes.
2. Roll dough out into a 10" x 10" square shape.
3. Generously rub softened 3 Tablespoons of butter that we set aside earlier, over entire surface of dough.
4. Sprinkle cinnamon filling over buttered dough.
5. Roll dough up tightly and using a sharp knife, cut into 8 or 9 slices.
6. Place slices into prepared pan, cut side up.
7. 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.
8. Before one hour is up, preheat oven to 375F degrees.
9. After dough has risen, uncover cinnamon buns and bake in preheated oven for 18 to 23 minutes, or until lightly browned.
10. Remove from oven.
11. 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.
12. Serve immediately with coffee, tea, or milk.

Inspired by ~ David Levobitz Maple Pecan Sticky Buns.

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Overnight Cranberry Lemon Eggnog French Toast



I hope y'all had a lovely Christmas and got everything you wanted from Santa.

These last few weeks of December are all about family, friends, loved ones and spending time together.

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.

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.

Some might even say Easy peasy! Oh yes I did! I just said that. But only because it's true!

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.

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.

What better way to gather everyone around the kitchen table in the morning than with this French Toast casserole?

Ok, having your own personal Italian barista with coffee bar would do it too, but I don't see too many people doing that.

And if you do, my bags are packed and I'm coming over!

Have I mentioned how much I love my morning coffee?

Not as much as I love this Overnight Cranberry Lemon Eggnog French Toast, of course!

Just leave the key under the doormat for me so I can let myself in.

Overnight Cranberry Lemon Eggnog French Toast

Recipe by Julie Murphy

A skinny version of overnight French toast that is as delicious, if not better, than the heavy cream, butter laden French toasts out there.

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes (not counting overnight)

Ingredients

• 1 loaf Brioche bread, cut into 1" cubes
• 3/4 cup walnuts, chopped
• 1 cup fresh cranberries
• 1/4 cup Paradise candied lemons
• 4 large eggs
• 2 and 3/4 cup Silk Nog
• 1/3 cup Splenda brown sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 Tablespoons butter, melted

Cooking Directions

1. Using coconut oil or olive oil, grease an 8"x8" baking dish. If you prefer, you can also use margarine or butter.
2. Layer the bottom of the dish with half of the bread cubes, filling in all gaps.
3. Sprinkle cranberries, walnuts, and candied lemons over the bread.
4. Layer with remaining bread cubes. Set aside.
5. Prepare Nog mix by whisking together eggs, Nog, brown sugar, vanilla, cinnamon, nutmeg, and cloves.
6. Pour evenly over bread cubes.
7. Cover and place in refrigerator overnight.
8. In the morning, preheat oven to 375F degrees.
9. Remove dish from refrigerator and let sit at room temperature for 20 to 30 minutes before baking.
10. 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.
11. After removing from oven, pour melted butter over the top and let sit for 5 minutes.
12. Serve as is or you can top with maple syrup, sugared cranberries, candied lemons, cranberry syrup, or sprinkle with powdered sugar.

*Helpful Hints*

- Recipe for Brioche Bread can be found here ~ It Bakes Me Happy

- 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.

- Silk Nog is found by eggnog in your stores refrigerator section, usually by the coffee creamer.

Inspired by ~ Abby at Manilla Spoon

Thank you to Paradise Fruit Company for supplying the candied lemons for this recipe.

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.

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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Copycat Lofthouse Sugar Cookies with Peppermint Frosting

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!

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.

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!

Before frosting, just look how pillowy soft these cookies are!

I dressed them up for the holidays in peppermint frosting, available in pink or white, with candy cane bits sprinkled over the top.

You can find my recipe for Peppermint Cream Cheese Frosting here. 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.

Santa will definitely be looking for these cookies when he stops by your house to deliver presents on Christmas Eve.

Just be sure to leave him a big glass of milk to go with them.

Wishing y'all a very, Merry Christmas!

Lofthouse Style Sugar Cookies

Recipe by Julie Murphy

Big, soft sugar cookies made Lofthouse style with a peppermint frosting.

Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 40 minutes (does not include chilling time)
Yield: 2 dozen cookies
Ingredients

• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 eggs
• 1/2 cup plain Greek yogurt
• 2 teaspoons vanilla extract
• 3 cups All-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt

Cooking Directions

1. In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
2. In a separate large mixing bowl, cream together butter and sugar.
3. Beat in eggs with butter mixture.
4. Add in yogurt and vanilla, mixing well.
5. Gradually add in dry ingredients, mixing all ingredients together well.
6. Remove dough from bowl, wrap in plastic wrap, and refrigerate overnight.
7. After dough has chilled overnight and when you're ready to bake the cookies, preheat oven to 350F degrees.
8. Line cookie sheets with parchment paper. Set aside.
9. Remove dough from refrigerator and let sit for 5 minutes. This makes it easier to work with the dough.
10. 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.
11. Roll out to desired thickness. Remember, Lofthouse cookies are thicker than normal cookies and will rise a little bit.
12. 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.
13. 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.
14. 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.
15. Repeat with rest of dough, rolling out dough, making circles, and baking until all dough is used up.
16. After cookies have cooled completely, about 2 hours, its time to frost them.
17. 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.
18. Serve with a tall glass of milk.

*Helpful Hints*

- 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.

- 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.

- If you're rushed for time, you can use store bought frosting and flavor with 1 to 2 teaspoons of peppermint extract.

Inspired by ~ Ashley at Center Cut Cook.

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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Gingerbread Cookies

With all the hustle and bustle of the Christmas holiday, who has time to sit down and read right now? Not me.

So I'm keeping it short, sweet, and simple. Just like these Gingerbread cookies.

 

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.

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!

And since I know you have so much to do before Christmas, here's my recipe for Gingerbread cookies.

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.

You're welcome!

Gingerbread Cookies

Recipe by Julie Murphy

Gingerbread cookies are a favorite during the Holidays with their ginger, molasses, and spice flavors.

Prep time: 15 minutes
Cook time: 8-12 minutes
Total time: 1 hour and 15 minutes (does not include refrigeration time)
Yield: 6 dozen or 1 large gingerbread man + 5 dozen regular size cookies
Ingredients

• 3/4 cup unsalted butter, room temerature
• 3/4 cup brown sugar, packed
• 3/4 cup molasses
• 1/2 teaspoon sea salt
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 3 cups + 2 Tablespoons All-purpose flour

Cooking Directions

1. 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.
2. In a separate large mixing bowl, cream together butter, molasses, brown sugar, and vanilla.
3. Add egg and beat until mixed.
4. Gradually add in dry ingredients until mixture is combined.
5. Divide dough in half, wrapping each half in plastic wrap, and refrigerate overnight.
6. 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.
7. Prepare cookie sheets by lining with parchment paper. Set aside.
8. Preheat oven to 350F degrees.
9. 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.
10. Flour under dough, on top of dough, and on rolling pin frequently or dough will stick to surfaces.
11. 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.
12. Bake for 8-12 minutes, until cookies feel firm or cookies are a very light brown around the tips.
13. Remove from oven and let cool for 5-10 minutes on cookie sheet before transferring to a wire rack.
14. Repeat with remaining dough, rolling out, cutting out shapes, and baking.
15. 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).
16. Or you can leave them plain, my favorite way to eat them!
17. Store in an airtight container for up to 1 week.

Cutting out my gingerbread man shapes. 

 

Gingerbread man cookies coming out of the oven.

Gingerbread cookies all done!

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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Peppermint Chocolate Cake Pops

I never thought in my wildest dreams that I would be sharing a cake pop recipe with you.

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.

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.

My hips and waistline were begging me No, not again!

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.

I am so happy I finally made cake pops because:

1. they are just so darn cute
2. they're easy and fun to make
3. they're portion controlled (Hello, diet) and
4. they are so yummy!

They're like a little taste of Christmas in a single bite with their chocolate peppermint middle and peppermint candy sprinkles.

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!

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.

A great time to do this is while your cake is cooling off or while your chilling the cake balls before dipping.

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.

If you’re lucky, I just might mess up another Swiss Cake Roll on purpose because I'm really liking loving these recipes that are coming out of my mistakes. And I hope you do too!

If you make these Peppermint Chocolate Cake Pops, tag me on your social media channels so I can see how yours turned out.

Happy Cake Pop Making!

Peppermint Chocolate Cake Pops

Peppermint Cake Pops are prefect for the Christmas Holidays!

Total time: 2 hours

Yield: Makes about 3 dozen cake pops

Ingredients

• 1 box Devil's food cake mix, any brand + ingredients needed to make
• 1/2 cup peppermint crunch baking chips
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1-8 ounce package cream cheese, room temperature
• 3-4 cups powdered sugar
• 1-2 teaspoons peppermint extract
• 1 cup peppermint candy bits
• 1- 12 ounce package white candy melts
• 1- 12 ounce package red candy melts
• 1 package Lollipop sticks
• 1 Styrofoam lid or block, or cake pop stand

Cooking Directions

1. 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.
2. To make peppermint cream cheese frosting: Cream together butter, cream cheese, and peppermint extract.
3. 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.
4. Once cake has cooled, crumble into a large mixing bowl.
5. 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.
6. 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.
7. 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.
8. Cover with plastic wrap, place in refrigerator and let balls chill for 1 hour or overnight.
9. *Do not place cake balls in freezer before dipping or it may cause the chocolate to crack after dipping.*
10. 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.
11. Place cake balls with sticks back in refrigerator and let chill for 15 minutes.
12. 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.
13. 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.
14. After cake ball has been dipped, slowly rotate until excess chocolate has dripped off.
15. Decorate right away by holding cake pop over a small bowl and sprinkling with peppermint candy bits.
16. Place decorated cake pop into a Styrofoam lid or block, or a cake pop stand and let cool.
17. Serve immediately or store in freezer in a zip lock bag.
18. If freezing, let cake pops sit out for about 10 minutes before eating.

Inspired by ~ Angie from Bakerella.

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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Gingerbread Russian Tea Cookies #fbcookieswap

 

It's that time of year again! No, not Christmas silly. Well, yes, it is Christmastime, but that's not what I meant.

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, Cookies for Kids Cancer.

This year I received Oatmeal Orange Cranberry cookies from Erica over at Sun and Good Eats, Oatmeal Chocolate Cherry cookies from Anne at Wit Wisdom and Food, and Molasses Chai cookies from Susannah at Feast and West.

And I sent off my Gingerbread Russian Tea cookies to Ashley at Big Flavors from a Tiny Kitchen, Jessica at A Southern Mother, and Ellen from Like Mother, Like Daughter.

It's so fun to meet other food bloggers this way and try some of their creations!

Last year, I sent off my Christmas Russian Tea cookies that I made with red and green candied cherries.

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.

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.

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!

If you want to try my Christmas Russian Tea Cookies from last year, just click on the name.

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 here.

As always, a big Thank You goes out to Lindsay over at Love & Olive Oil, Julie at The Little Kitchen, Dixie Crystals, OXO, and Land O' Lakes who all help make this event possible to help raise money and awareness for the Cookies for Kids Cancer.

Gingerbread Russian Tea Cookies

Recipe by Julie Murphy

Christmas invades Russian Tea Cookies with this delightful gingerbread flavor.

Prep time: 10 minutes
Cook time: 18 minutes
Total time: 46 minutes
Yield: about 2 dozen cookies
Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup powdered sugar, sifted
• 2 cups All-purpose flour, sifted
• 1/2 teaspoon sea salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon ground ginger
• 3/4 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1 Tablespoon vanilla extract
• 2 Tablespoons molasses
• 4 Tablespoons Paradise candied ginger, chopped into small pieces
• 1-2 cups pecans, chopped
• 2 cups powdered sugar in a bowl (for rolling cookies in AFTER baking)

Cooking Directions

1. Preheat oven to 325F degrees.
2. Line cookie sheets with parchment paper. Set aside.
3. In a medium bowl, add sifted flour, salt, and spices. Set aside.
4. In a large mixing bowl, cream together butter, 1 cup of sifted powdered sugar, vanilla, and molasses.
5. Gradually add dry ingredients into butter mixture, mixing well.
6. Fold in candied ginger and pecans. Mixture will appear crumbly but it rolls together nicely when making ball shapes.
7. 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.
8. Repeat leaving about 2" between cookie balls. Dough should maintain round ball shape and not spread during baking.
9. 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.
10. Remove from oven and allow cookies to cool for 5 minutes before transferring to a wire rack, where they can cool completely.
11. 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.
12. Store in an airtight container for up to 1 week.

*Helpful Hints*

- 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.

- 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.

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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Red Velvet Peppermint Trifles

Really this recipe should be called Red Velvet Swiss Cake Roll fail made into trifles or what to do when your Red Velvet Swiss Cake Roll doesn't quite turn out like....can't even distinguish what it is.... what the (insert expletive) is that....doesn't look anything similar to the photo from the recipe you used.

But I thought the Red Velvet Peppermint Trifles sound so much prettier, don't you agree? Not to mention they look a whole lot prettier than my Swiss Cake Roll fail!

My Swiss Roll Cake Fail!

I'm trying to keep positive and show you the other side of baking, which is what to do when things don't always turn out like you want.

Just like that old adage, "when life gives you lemons, make lemonade." I kind of did the same thing here by turning my fail into a delicious dessert that I can still share with you!

Here I used tall shot glasses for the photos, but you can serve them in anything you want from a glass pudding cup, a glass coffee cup, champagne or wine glasses, or mix it up and use them all!

Not only are these Red Velvet Peppermint Trifles festive with their red and white coloring but they taste just like Christmas should. The luscious cream cheese frosting, the chocolate cake, and the peppermint flavors from whipped cream and peppermint sprinkles....YUM!

It almost makes me want to mess up the next Swiss Cake Roll for some more of this! Not like I would ever do that on purpose. No!

Never!

Not me!

Well, maybe {smile}.

Red Velvet Peppermint Trifles

Recipe by Julie Murphy

Red Velvet cake, cream cheese frosting, and peppermint whipped cream come together in this Holiday dessert trifle.

Prep time: 20 minutes
Cook time: 30 minutes (for cake)
Total time: 50 minutes
Ingredients

• 1 Red Velvet Cake Mix, plus ingredients for making
• 1 cup (2 sticks) unsalted butter, softened
• 2-8 ounce packages cream cheese, room temperature
• 1 and 1/2 teaspoons vanilla extract
• 6 and 1/2 cups powdered sugar (for frosting)
• 2 cups heavy cream
• 2 cups powdered sugar (for peppermint whipped cream)
• 2 teaspoons peppermint extract
• 1 -10 ounce bag peppermint crunch baking chips

Cooking Directions

1. Preheat oven to temperature noted on box of cake mix.
2. Spray one sheet cake pan or 9" x 15" cookie sheet with non-stick cooking spray & line with parchment paper. Set aside
3. Prepare cake mix as directed on box. Bake and remove from oven. Let cool before frosting.
4. To prepare cream cheese frosting:
5. Cream together butter, cream cheese, and vanilla in a large mixing bowl.
6. Gradually 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. (Not like that happened to me!)
7. If you prefer a sweeter frosting, you can gradually add in more powdered sugar to taste.
8. Spoon into an airtight container and let chill in the refrigerator while cake cools.
9. To make Peppermint Whipped Cream:
10. Using a whip attachment, whip together heavy cream, peppermint extract, and powdered sugar in a large mixing bowl until stiff peaks appear, approximately 5 minutes.
11. Once you get desired thickness of whipped cream, spoon into an airtight container and chill in refrigerator.
12. Once cake has cooled (at least 2 hours), frost with cream cheese frosting.
13. To assemble trifles:
14. Take a spoonful of frosted cake and place into bottom of dish, add a dollop of peppermint whipped cream over cake, sprinkle with peppermint crunch baking chips, repeat to fill dish, topping with peppermint whipped cream and a sprinkling of peppermint crunch baking chips.
15. Serve immediately or chill until time to serve.

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Chai Tea Pumpkin Pie

I'm not much of a tea drinker. I'm definitely a coffee drinker as you best make sure I have my coffee first before even speaking to me in the mornings.

Did I mention I'm not much of a not at all a morning person either?

However, I do love to drink tea in the colder months or when I get sick and coffee just makes my head hurt.

My favorite kind of tea is chai tea. I fell in love with it after I tried Starbucks Chai Tea Latte.

Oh, if you haven't tried it yet, it's everything like fall should taste like, with warm spices of ginger, cinnamon, cardamom, and black pepper all blended together with black tea. Mmmm….

Which brings us to today's recipe, Chai Tea Pumpkin Pie. A pie that stands alone with a blend of fall spices along with pumpkin chai tea made into a pie!

Did I mention the gingersnap cookie crust? Oh yes I did!

I've been wanting to make a gingersnap cookie crust for some time now and I knew this would be the perfect recipe for it.

Not only can you smell the spices in it, but the flavors are A-M-A-Z-I-N-G!

You'll be going back for seconds with this pie. Ok, maybe thirds and fourths, your secret is safe with me. Just as long as you save me a slice!

Serve me a cup of coffee and this pie and I'll be yours for life, no matter what time of day it is!

Chai Tea Pumpkin Pie

Recipe by Julie Murphy

An infusion of pumpkin chai tea and spices make this delicious Chai Tea Pumpkin Pie perfect for Thanksgiving holidays.

Prep time: 25 minutes
Cook time: 55 minutes
Total time: 1 hour and 10 minutes (includes cooking crust time)
Yield: 1 - 9" pie
Ingredients

• 4 and 1/2 cups gingersnap cookies
• 8 Tablespoons (1 stick) unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 2 tea bags pumpkin chai tea
• 2 large eggs
• 1-15 ounce can 100% pure pumpkin puree
• 1-12 ounce can evaporated milk

Cooking Directions

1. Preheat oven to 325F degrees.
2. Place gingersnap cookies into a food processor or high speed blender and pulse a few times until cookies resemble fine crumbs. Pour cookie crumbs into a medium size mixing bowl.
3. Melt butter in microwave on High for about 45 seconds or until butter is melted. This might take a little longer depending on how your microwave cooks.
4. Pour butter into crumbs and mix together, combining all crumbs with butter.
5. Press buttered crumbs into a 9" circumference x 2" deep pie pan, including bottom and sides.
6. Place into oven and bake for 8-10 minutes.
7. Remove from oven and let cool to room temperature.
8. To make pie filling:
9. Preheat oven to 350F degrees.
10. Cut tea bags open and pour ingredients into a spice grinder and grind until fine powder.
11. If using a food processor or high speed blender, add tea bag ingredients, 1/4 cup of the pumpkin puree and 1/2 can of evaporated milk. Pulse 4 to 5 times until tea bag ingredients are finer. Add remaining can of evaporated milk, sea salt, cinnamon, ginger, cloves, cardamom and pulse 3 to 4 more times until blended.
12. In a large mixing bowl, beat eggs. Add in sugar and remaining pumpkin, blending well. Combine evaporated milk mixture.
13. Pour into cooled pie shell.
14. Place into oven and bake for 45-55 minutes or until knife inserted into middle of pie comes out clean.
15. Remove from oven and let cool on a wire rack for at least 2 hours.
16. Serve after pie has cooled or refrigerate. If refrigerating, make sure pie is cool before covering for storage.
17. Best served with Maple Whipped Cream on top. Recipe below.

Homemade Maple Whipped Cream

Recipe by Julie Murphy

A delicate maple flavored homemade whipped cream.

Prep time: 5 minutes
Cook time: 0
Total time: 5 minutes
Yield: 2 cups
Ingredients

• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 Tablespoon powdered sugar
• 2 Tablespoons pure maple syrup

Directions

1. Add all ingredients into a mixing bowl.
2. Using a wire whisk, whip until stiff peaks start to form or desired thickness of whipped cream. I always like mine a little thicker so I whip for about 4 to 5 minutes.
3. Place into an airtight container and let chill.
4. Store in refrigerator up to 1 week.
5. Use anywhere whipped cream is called for in a recipe.

Pie recipe inspired by ~ Libby's Famous Pumpkin Pie recipe from the label of 100% Pumpkin product. 

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Apple Pie

I have to confess, when I was growing up Apple pie was my least favorite pie. I remember going around telling my family members that I must not be American because I don't like apple pie or baseball {Gasp!!!}.

Nope, my favorites were are pecan pie and football.

Which now I know you're wondering what changed, if anything, because here I am making and sharing a recipe for Apple pie.

I really don't know other than I guess my tastes have changed since I was a kid. Or it could have been that one of my ex-boyfriends loved Apple pie, so I had to swallow my dislike and learn not only how to make it, but to love it too!

Oh, the things we do for love. And even though he’s no longer in the picture, I still love apple pie.

Now I used store bought pie crust because after peeling, coring, and dicing the apples, I just didn't feel like making my own pie crust.

But if you're into that sort of thing, then go right ahead and use your home made pie crust. For me, I'm taking the shortcut and focusing all my energy on the contents of this apple pie.

I think you'll surprisingly love my secret ingredient that makes this pie A-M-A-Z-I-N-G, a little splash of bourbon! Yes, bourbon, because everything's a little better around the Holidays with alcohol!

As you can see my pie vented on its own too, which is ok because it makes for more of a homemade look.

Plus the bourbon gives it a smooth appley (yes, appley as in rich apple flavoring) essence like no other!

All in all, I'm glad I finally learned how to love apple pie. As for baseball, well, why bother when I have football.

Apple Pie

An old fashioned apple pie recipe with a hint of bourbon for a smooth apple flavor.

Prep time: 30 minute
Cook time: 50 minutes
Total time: 1 hour and 10 minutes
Yield: 1 Apple pie
Ingredients

• 3 lbs. Granny Smith apples, peeled, cored, and diced
• 1 Tablespoon lemon juice
• 1/4 cup brown sugar, packed
• 1/4 cup white sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon apple pie spice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• 2 Tablespoons unsalted butter
• 2 Tablespoons corn starch
• 4 teaspoons bourbon
• 1 double pie crust (store bought or homemade)
• 1/4 cup warm water
• 1 Tablespoon white sugar

Cooking Directions

1. Preheat oven to 425F degrees.
2. In a large bowl, mix together lemon juice, brown and white sugars, cinnamon, apple pie spice, nutmeg, sea salt, and 2 teaspoons of bourbon.
3. As you peel, core, and dice your apples, toss them into the bowl with sugar and spices and mix to allow the apples to start macerating.
4. After all the apples are in the bowl, mix together so apples are covered with sugar and spice mixture, and let sit at room temperature for about 1 to 3 hours.
5. You can prepare your pie dough at this time. If using store bought pie crust, remove from refrigerator and bring to room temperature. This helps it roll out easier without cracking (hopefully!).
6. After apple mix has set out, mix together and strain out 1/2 cup of their juices.
7. Add the juice and butter to a small saucepan. Cook over medium to high heat until it becomes thick and syrup-like, about 10 minutes.
8. Combine syrup, cornstarch, and remaining 2 teaspoons of bourbon with apples and mix together.
9. Pour apples into prepared pie shell. Cover with remaining pie shell. Make a few slices in top crust to help vent while baking.
10. Transfer into oven and bake for 45 to 50 minutes.
11. After 20 minutes of baking, you might have to place aluminum foil around the edges so pie crust will not burn.
12. After 45 minutes, remove pie from oven and brush with warmed sugar water (recipe below).
13. Place back into oven for 5 to 10 minutes, or until pie crust is lightly golden brown.
14. Remove from oven and let cool for 2 to 3 hours.
15. Best served warm and topped with vanilla ice cream or a dollop of whipped cream on top.

Sugar water

Directions

1. In a small bowl add 1/4 cup water and 1 Tablespoon white sugar.
2. Place in microwave for about 40-50 seconds or until warm.
3. Mix together and brush over pie crust.
4. You will have some remaining so DO NOT brush all of it on pie crust.

Inspired by ~ Pacific Pie Company. Check out their page for alternatives to their Old Fashioned Apple Pie recipe.

 

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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