Strawberry Banana Beet Smoothie

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.

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.

I know, I know, I'm such a nerd!

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.

Speaking of food, I haven't shared a smoothie recipe with y'all in quite some time. If I remember last, my green smoothie recipe was the last. And green smoothies are so last year!

2016 is all about the color and right now, my new smoothie crush is this pink Strawberry Banana Beet Smoothie.

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.

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.

After all, how can you stay grumpy in the morning with this beautiful pink Strawberry Banana Beet smoothie?

You can't!

Strawberry Banana Beet Smoothie

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A quick and easy Strawberry Banana Beet smoothie that you can enjoy at breakfast, as a snack, or anytime of the day.

Prep time: 5 minutes
Total time: 5 minutes
Yield: 2 servings
Ingredients

• 1 banana
• 1/2 cooked beet
• 7 to 10 whole strawberries
• 1/4 cup beet juice
• 2 Medjool dates
• 1/4 cup water
• 2 Tablespoons chia seeds
• 1 scoop vanilla protein powder (optional)
• 1/4 cup uncooked oats
• 1 tall glass (8 ounces) cashew milk

Directions

1. 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.
2. Add remaining ingredients into a high speed blender.
3. Remove dates from water and slice in half. Remove seeds and place dates into blender.
4. Pour water from dates into blender.
5. Pulse on High setting until all ingredients are pureed, about 7 to 10 times. Or about 1 minute of continuous blending at High speed.
6. Pour into a tall glass and serve.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Buttermilk Biscuits

I've been searching for a buttermilk biscuit recipe to make and haven't really found any that I like.

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.

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.

Not.

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.

Very disappointing and I did not "swoon" over them, as promised.

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!

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.

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.

As you can see, this is a well loved cookbook of mine.

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.

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.

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.

To my surprise, beautiful flaky buttermilk biscuits!

I might have even "swooned" over them! Yes, I think I did swoon!

Buttermilk Biscuits

Recipe by Julie Murphy @ Sweet and Spicy Monkey

Light and fluffy buttermilk biscuits with a soft & flaky inside.

Prep time: 10 minutes
Cook time: 12 to 15 minutes
Total time: 25 minutes
Yield: 8 biscuits
Ingredients

• 2 cups All-purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon sea salt
• 1/3 cup (5 Tablespoons and 1/3 Tablespoon) unsalted butter, chilled
• 1 and 1/4 cups buttermilk

Cooking Directions

1. Preheat oven to 450F degrees.
2. Line cookie sheet with parchment paper. Set aside.
3. Cut butter into small pieces. Set aside.
4. Place dough attachment on stand mixer.
5. In a large mixing bowl, add dry ingredients. Mix together with a fork, about 3 times.
6. Mix butter throughout flour mixture, about 1 minute.
7. 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.
8. Remove dough from bowl and place on a clean, dry, flat, lightly floured surface.
9. Knead dough gently 10 to 12 times with your hands.
10. Gently roll dough until its about 1/2" to 3/4" thick.
11. Using a lightly floured biscuit cutter, cut biscuits and place onto prepared cookie sheet. Repeat until all dough is used.
12. Bake for 12 to 15 minutes or until biscuits are a light, golden brown on top.
13. Serve immediately with butter.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

No-Bake Granola Bars

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.

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.

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.

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.

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.

But to know that David Lebovitz has troubles with granola bars (of all things) makes me feel good. Sorry. Not Sorry. David.

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.

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.

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.

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.

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.

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.

Now about that Swiss Cake Roll recipe....

No-Bake Granola Bars

Recipe by Julie Murphy @ Sweet and Spicy Monkey

Deliciously healthy & easy to make granola bars for on the go breakfast or snacking.

Prep time: 10 minutes

Total time: 15 minutes

Ingredients

• 3 cups Old Fashioned Oats, uncooked
• 1 and 1/2 cups creamy peanut butter
• 1/2 cup honey
• 1 cup unsweetened coconut flakes
• 5 Medjool dates, diced
• 3/4 to 1 cup dried cherries
• 1/2 cup cocao nibs
• 4 Tablespoons chia seeds

Directions

1. Prepare 8" x 11" pan by wiping down with coconut oil. Wipe any excess off with a clean, dry paper towel. Set aside.
2. Add all ingredients into a large mixing bowl and stir together, making sure peanut butter and honey coat all ingredients.
3. Pour mixture into prepared pan and press down firmly with palm of hand.
4. Cover pan and let chill in refrigerator so peanut butter and honey can set.
5. Can store in covered pan in refrigerator for up to 1 week. But they won't last that long!

 *Helpful Hints*     

- 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.

- You can use semi-sweet or dark chocolate chips instead of cocao nibs in this recipe.

- You can use flaked sweetened coconut instead of unsweetened coconut flakes.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Double Chocolate Scones with Mocha Cream Cheese Filling

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!

You might say, this is my Valentine’s Day recipe, but these scones are good any day of the year!

Chocolate cake-like scones with chocolate chips in every bite and a light, creamy mocha filling with a dollop of whipped cream.

Are you drooling yet?

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.

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!

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!

Happy Valentine's Day!

Double Chocolate Scones with Mocha Cream Cheese Filling

Recipe by Julie Murphy @ Sweet and Spicy Monkey

Double chocolate scones are delicious with a Mocha cream cheese filling, whipped cream, both, or just by themselves anytime of the day.

Prep time: 15 minutes
Cook time: 15 to 18 minutes
Total time: 32 minutes
Yield: 10 to 12 scones
Ingredients

• 3/4 cup + 3 Tablespoons full-fat coconut milk (canned)
• 1 large egg
• 1 Tablespoon chocolate extract
• 1 teaspoon vanilla extract
• 2 cups All-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1 Tablespoon baking powder
• 1/4 teaspoon sea salt
• 6 Tablespoons cold coconut oil
• 1 cup semi-sweet chocolate chips

Cooking Directions

1. Preheat oven to 425F degrees.
2. Line 2 cookie sheets with parchment paper or use a silicone baking sheet. Set aside.
3. Remove coconut oil from refrigerator or freezer so it can soften. Set aside.
4. In a small bowl, add egg, coconut milk, chocolate extract, and vanilla. Set aside.
5. In a large mixing bowl, gently whisk together flour, cocoa powder, sugar, baking powder, and salt until mixed.
6. Add in softened coconut oil, mixing for about 1 to 2 minutes.
7. 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.
8. Fold in chocolate chips.
9. Sprinkle flour lightly on a flat, dry surface.
10. Remove dough from bowl and work with your hands for about 1 minute.
11. Roll dough out until about 1" thickness.
12. Using biscuit cutters, cut dough into round shapes and place onto prepared cookie sheet, leaving about 2" between dough shapes.
13. Place into oven and bake for 15 to 18 minutes.
14. Remove from oven and let cool on cookie sheet before transferring onto a wire rack where scones can cool completely.
15. Repeat with remaining dough.

Mocha Cream Cheese Filling

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A light, cream cheese filling with a delicious coffee flavoring for scones, French toast, cakes, or cupcakes.

Prep time: 5 minutes
Total time: 5 minutes
Yield: 8 ounces
Ingredients

• 1/2 cup cream cheese
• 1/2 cup + 5 Tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 packet (1.30 ounces) Starbuck's via instant Latte cafe mocha
• 17 to 20 drops red food coloring (optional)
• 1 cup heavy cream

Directions

1. In a large mixing bowl, beat together cream cheese, powdered sugar, vanilla, café mocha granules, and red food coloring until creamy and fluffy.
2. Changing to whipping attachment, whip in heavy cream until peaks form.
3. 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.
4. To store filling: Scoop into an airtight container and store in refrigerator for up to 1 week.

Inspired by ~ Red Velvet Scones.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Vegetable Frittata

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!

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.

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.

Yes, another food on my bucket list is the frittata.

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.

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.

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.

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.

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.

As you can see, it's a very versatile dish that can be served with anything you like and anytime of the day.

Cross another food off my cooking bucket list!

Vegetable Frittata

Recipe by Julie Murphy @ Sweet and Spicy Monkey

An easy to make skillet dish made with eggs, roasted potatoes, cauliflower, mushrooms, and tomatoes that can be served for breakfast, lunch, or dinner.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes (not including roasted vegetables)
Yield: 1 frittata (8 slices)
Ingredients

• 10 large eggs
• 1/2 cup milk
• 1 small sweet yellow onion, diced
• 3 cups cooked potatoes, diced
• 1/2 cup roasted Bella mushrooms, sliced
• 1/4 cup roasted cherry tomatoes
• 1/4 cup roasted cauliflower
• 1/4 cup shredded cheddar cheese
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 4 Tablespoons olive oil, for sautéing onions

Cooking Directions

1. Preheat oven to 350F degrees.
2. Prepare skillet by generously greasing with your choice of shortening, olive oil, or vegetable oil. Set aside.
3. Over medium heat, sauté onions with olive oil until they are softened, about 5-6 minutes. Set aside.
4. Add eggs to a large bowl with milk. Whisk together until lightly beaten.
5. Stir in remaining ingredients.
6. Pour into prepared skillet.
7. Place into oven and cook for 20 to 30 minutes, or until inserted knife comes out clean.
8. Remove from oven and serve immediately.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

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.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

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.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Citron Dansk Kage - Lemon Danish Cake (Pastry)

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

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

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

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

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

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

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

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

The three recipes we could choose from are:

1. Guacamole
2. Spaghetti alla Bolgnese
3. Dansk Kage (Danish pastry)

I challenged myself and made the Dansk Kage, which is a Danish pastry. Kage translates into cake, but it is a pastry. I have never attempted to make a Danish pastry before, let alone any type of pastry, so I was going into uncharted territory with this recipe.

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

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

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

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

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

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

Citron Dansk Kage - Lemon Danish Cake (Pastry)

Prep time: 2 and 1/2 hours (includes dough rising and chilling time)
Cook time: 10 to 15 minutes
Total time: 3 hours
Ingredients

• 4 cups + more for rolling out dough All-Purpose flour, sifted
• 1 teaspoon sea salt
• 1 cup granulated sugar
• 1 package Active dry yeast
• 1/4 cup lukewarm water
• 1 egg, beaten
• 1 cup milk
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon lemon extract
• 1/2 teaspoon almond extract
• 2 cups (4 sticks) butter, softened
• 1/2 cup ground almonds
• 1 egg white, beaten
• 2 Tablespoons chopped almonds
• 1 Tablespoon sugar, for sprinkling on top
• 2 Tablespoons candied lemons, for sprinkling on top after icing

Directions

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

Lemon Glaze Icing

A subtle, lemon glaze icing that's wonderful over, Danishes, breads, cookies, or cakes.

Prep time: 5 minutes
Ingredients

• 1 cup powdered (confectioner's) sugar
• 1 and 1/2 Tablespoons lemon juice
• 1/4 teaspoon vanilla extract
• 2 teaspoons water
• 2 teaspoons milk
• 1 Tablespoon butter, melted

Directions

1. Mix together all ingredients in a small mixing bowl.
2. Using a spoon, drizzle icing over Danishes in a back and forth motion until you achieve desired look.
3. Sprinkle with candied lemons.
4. Best served warm with coffee or tea.

I would like to thank Paradise Fruit Company for the candied lemon peels used in this 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.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Healthy Peach Breakfast Muffins

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

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

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

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

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

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

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

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

Healthy Peach Breakfast Muffins

Recipe by Julie Murphy

Healthy whole wheat peach muffins to start your day off right!

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 12 Large muffins or 24 regular sized muffins
Ingredients

• 2 and 1/2 cups whole grain, whole wheat flour
• 1 Tablespoon baking powder
• 1 teaspoon sea salt
• 1 Tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 3 eggs
• 1 cup coconut sugar
• 1/2 cup organic brown sugar
• 1 Tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup coconut oil, melted
• 1 and 1/2 cups coconut milk, unsweetened
• 4 peaches, washed and rinsed, diced

Cooking Directions

1. Preheat oven to 400F degrees.
2. Spray muffin pan with a non-stick cooking spray or you can wipe each cup inside with a paper towel dipped in melted coconut oil. Set aside.
3. In a medium bowl, add dry ingredients. Set aside.
4. In a large mixing bowl, beat eggs.
5. Combine sugars (coconut sugar and brown sugar), oil, vanilla, almond extract, and coconut milk to eggs.
6. Gradually add in dry ingredients to wet mixture and stir until smooth.
7. Fold diced peaches into dough mixture.
8. Spoon dough into muffin cups, about 3/4 full.
9. Place into oven and bake for 25 to 30 minutes, or until inserted toothpick or knife comes out clean.
10. *If adding streusel to top of muffins, during the last 15 to 20 minutes of baking, remove muffins from oven and sprinkle streusel over top of muffins, place back into oven, continue baking at 400F degrees until done.
11. Let muffins cool in pan for 15 minutes. After 15 minutes, run a butter knife around the edges and gently remove muffin from pan using a spoon and butter knife. Transfer to cooling rack where muffins can cool completely. Store in an airtight container for up to 1 week.

Ingredients and directions for Streusel Topping below.

Streusel Topping

Ingredients

• 2/3 cup flour
• 1/2 cup old fashioned oats, uncooked
• 4 Tablespoons organic brown sugar
• 4 Tablespoons coconut oil, melted
• 1/2 teaspoon cinnamon

Directions

1. Add all ingredients into a small bowl and mix together.
2. Sprinkle over top of muffins during the last 15 to 20 minutes of baking.

*Helpful Hints*

 

- You can also add 1 cup of raspberries, blueberries, or blackberries with the peaches. My second batch of muffins had peaches with all of these berries and they turned out so good!

 

- Instead of peaches, you can make these with raspberries, blueberries, and/or blackberries.

 

 

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

How to Make Homemade Granola ~ Guest Post

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

Click here for Mrs. Happy Homemaker's site.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.