French Hot Chocolate

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.

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.

Lucky for me (and my waistline), I've finally found a match for my chocolate cravings in this French Hot Chocolate.

French hot chocolate, also known as Chocolat Chaud, is a rich and silky smooth Parisian style hot chocolate.

This is not the hot chocolate from your childhood or for those of you who dabble with milk chocolate.

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.

This hot chocolate is for the truest of true chocolate lovers.

This hot chocolate is thick and decadent, yet oh so silky smooth with a rich chocolate flavor and a hint of sweetness.

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.

Or maybe just anytime you're craving a silky smooth cup of hot chocolate.

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.

You can drink it plain or top with marshmallows or fresh whipped cream.

However you choose to drink this hot chocolate, it will become your new cuddle up drink under a big fluffy blanket.

You're welcome!

French Hot Chocolate

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A rich and silky smooth cup of Parisian-style hot chocolate.

Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Yield: 1 large cup or 2 small cups (dematisse)
Ingredients

• 1 cup cashew milk (unsweetened vanilla)
• 1 and 1/2 Tablespoons unsweetened cocoa powder
• 2 Tablespoons honey
• 5 to 8 squares bittersweet chocolate, small pieces or shavings
• 1/4 teaspoon vanilla extract
• marshmallows or fresh whipped cream for topping

Cooking Directions

1. 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.
2. 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.
3. Remove from heat and stir in vanilla.
4. Pour into cup and top with marshmallows or fresh whipped cream.

*Helpful Hints*

- 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.

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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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.

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Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

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.

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.

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.

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!

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.

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.

How could I say no? You're right, I couldn't!

Plus, they're easy to make and you can make them under 30 minutes. BAM!

These are definitely my kind of lazy day cookies! I think you'll agree.

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A healthier flourless and white sugar-free version of the classic peanut butter oatmeal chocolate chip cookie.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2 dozen cookies
Ingredients

• 1 cup peanut butter, creamy (can also use chunky)
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup honey
• 1 and 1/2 cups old fashioned oats, uncooked
• 1/2 to 1 cup sugar-free chocolate chips

Cooking Directions

1. Preheat oven to 350F degrees.
2. Line cookie sheet with parchment paper. Set aside.
3. Cream together peanut butter, egg, vanilla, and honey in a large mixing bowl.
4. Mix in baking soda, salt, oats, and chocolate chips.
5. 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.
6. Place in oven and bake for 10 minutes or until edges are lightly golden brown.
7. Remove from oven and let cool for 5-8 minutes on cookie sheet before transferring to a wire rack where they can cool completely.
8. Can be stored in an airtight container for up to 1 week.

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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Salted Chocolate Candy Corn Cookies

The time for ghosts, witches, zombies, and ghouls is finally here this weekend! Can you tell I'm excited? I love Halloween!

I love the costumes, the scary movies, and all the Halloween treats. I mean what other time of the year is it considered okay to dress up and go out in public like a zombie or a ninja turtle?

Don't even get me started with the spooky movies. I love Halloween, Friday the 13th, Nightmare on Elm Street, Frankenstein, Bram Stoker's Dracula, and Sleepy Hollow to name a few. I actually start watching scary movies in September so I get my fill of them until next year!

This is the pan version of this recipe. Still soft, chewy & delicious!

And the Halloween treats! Oh, there's just so many cool things you can do with food for Halloween fun. When else can you eat foods that resemble bloodied body parts, brains, eyeballs, and vomit and not make yourself sick?

Today's recipe doesn't resemble any bloodied body parts or vomit. Sorry, maybe next year. Today's recipe is made with Chocolate Sea Salt Candy Corn. Yes, I really think Brach's gets two thumbs up for these candies!

Have you tried them yet? I'm not much of a candy corn person but when I saw these at the store...how could I resist Sea. Salted. Chocolate? Move over salted caramel!

As you can see, I couldn't resist! Add these little candies to cookies and you get a spooktacular result.

Soft and slightly chewy, chocolatey cookies that will wake the dead with their deliciousness!

These cookies make for the perfect snack while you're watching all those scary movies this Halloween. But watch out because they will disappear right before your eyes!

Happy Halloween!

Salted Chocolate Candy Corn Cookies

Recipe by Julie Murphy

Soft and slightly chewy chocolate chip cookies made with Brach's Sea Salt Chocolate Candy Corns that are sprinkled with sea salt for the ultimate sweet and salty combination.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 1 hour total cooking time
Yield: 5 dozen cookies
Ingredients

• 2 cups All-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 Tablespoon corn starch
• 1/2 cup unsweetened cocoa powder
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup Sea salt chocolate candy corn
• 1 cup miniature chocolate chips

Cooking Directions

1. Preheat oven to 350F degrees.
2. Line cookie sheet with parchment paper. Set aside.
3. In a medium bowl, add flour, baking soda, salt, corn starch, and cocoa powder. Set aside.
4. In a large mixing bowl, add butter, sugar, brown sugar, and vanilla. Beat together until creamy.
5. Blend eggs in one at a time until combined.
6. Gradually add in dry mixture.
7. By hand, stir in mini chocolate chips and sea salt chocolate candy corns until blended throughout mixture.
8. Drop about 1 rounded Tablespoon of dough for each cookie onto prepared cookie sheet, leaving 2 inches between cookies.
9. Place in oven and bake for 10 minutes.
10. Remove from oven, sprinkle with sea salt, and let cookies cool for 5 minutes before transferring to a wire rack to cool completely.
11. For the pan cookie variation of these cookies, using a cookie sheet lined with parchment paper, spread cookie dough evenly over cookie sheet.
12. Bake at 325F degrees for 20 to 25 minutes. Remove from oven, sprinkle with sea salt, and let cool for 20 minutes before cutting into cookies.
13. Store in an airtight container up to one week.

*Helpful Hints*

- If you're oven runs hotter than most, you might need to lower the baking temperature by 25F degrees so the candy corns won't burn. An example being with a very hot oven, turn the baking temperature down to 325F degrees, instead of 350F degrees, for the cookies and 300F degrees for the pan cookie variation.

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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Caramel Chocolate Buttered Popcorn

We're wrapping up Mystery week here with Dum Dum's lollipops mystery flavor, buttered popcorn. And what goes best with a buttered popcorn lollipop? Popcorn, of course!

But not just any popcorn, no Ma'am (or Sir)! But popcorn with cocoa almonds, m&m's, pieces of buttered popcorn lollipops, pretzels, and a caramel and chocolate sauce drizzled all over it.

This is not your ordinary popcorn. This is popcorn taken to a whole new level. This is a popcorn dessert!

A mixture of sweet and salty, crunchy, chocolate and ooey gooey caramel. Popcorn will never be the same after you try this.

You're welcome!

Caramel Chocolate Buttered Popcorn

Recipe by Julie Murphy

Sweet & salty, crunchy, ooey gooey caramel chocolate popcorn treat.

Prep time: 10 minutes (not including homemade caramel sauce preparation))
Cook time: 1 minutes
Total time: 11 minutes
Ingredients

• 1 bag microwave popcorn, lightly salted
• 3 bags (0.62 ounces) single servings cocoa roast almonds
• 1 handful pretzel stix, broke in half
• 1 small handful mini m&m's
• 10 buttered popcorn Dum Dum's mystery lollipops, broken into large chunks with sticks removed
• 1/2 cup dark chocolate melting wafers
• 1/2 cup caramel sauce (recipe for Salted Caramel Coconut Sauce here)

Directions

1. If making homemade caramel sauce, prepare and set aside.
2. Prepare popcorn as directed on bag. After cooking popcorn, open bag so popcorn doesn't become soggy.
3. You can either prepare this in the ready made popcorn bowl or pour popcorn into individual bowls or use 1 large bowl.
4. Add pretzel sticks, m&m's, and almonds. Mix together.
5. Prepare chocolate wafers as directed on package. Once melted, spoon or pour over popcorn mix.
6. Drizzle warm caramel sauce over popcorn mix.
7. Add broken chunks of buttered popcorn lollipops over the top.
8. Serve and enjoy!

*Helpful Hints*

 

- Recipe for Salted Caramel Coconut Sauce can be found here.

Disclaimer ~ I received no monies from Spangler Candy Company for this post. I only received Dum Dum's Lollipops to use for my recipe. All opinions and recipe are my own. 

Shared with: The Wednesday Roundup #83
 

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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Ice Cream Cupcakes

This week is all about mystery here at Sweet and Spicy Monkey as I will be featuring recipes using Dum Dum's Lollipops  mystery flavors. And for today's recipe, I will be using everyone's favorite, bacon!

Yes, you read that right, B-A-C-O-N, as in bacon lollipops! I crushed the lollipops to sprinkle on top of my "cupcakes". They are what make this recipe of Ice Cream Cupcakes! The sweet and savory flavor of bacon mixed with a chocolate mocha cream cheese frosting (or peanut butter cream cheese frosting, take your pick) along with caramel, chocolate, and/or banana ice cream. Mmmm...can you taste it yet?

I was asked by Spangler Candy Company, who makes Dum Dum's Lollipops, to create a recipe for these new savory flavors. Dum Dum's Lollipops are trying out their new savory flavors of bacon, pizza, and buttered popcorn that the public (that's you!) have been asking for. Spangler Candy Company is taking candy to a whole new level with these savory flavors, going where no candy company has gone before.

I remember when I was a kid growing up and all we had for lollipop flavors were cherry, grape, lemon, orange, pineapple, and root beer. So you can imagine my excitement when I was asked to create a recipe for these three savory flavors!

Since its summer (a hot & sizzling summer) I've had ice cream on my mind. And because bacon is all the rage right now (just ask they guys I work with, bacon goes with anything and everything), I've topped these ice cream cupcakes with crushed bacon lollipops!

I couldn't decide between peanut butter or chocolate, so I made them both! I mean, what doesn't go with peanut butter or chocolate? Right? Especially these bacon flavored lollipops!

By the way, I did try these ice cream cupcakes with the bacon lollipops (because I can't be sharing a recipe I have not tried) and I was amazed at how delicious they really are! You're in for a surprise, a good, yummy surprise!

A sweet and savory ice cream cupcake that will be the hit of your summer this year! And since 4th of July is coming up this week (yes, its that time of year already!) you have plenty of time to run to your local grocery store and grab all the ingredients so you can enjoy these ice cream cupcakes.

Best hurry up, Saturday will be here before ya know it and these bacon lollipops won't be around for long!

Ice Cream Cupcakes

Recipe by Julie Murphy

A sweet and savory easy to make ice cream cupcake.

Prep time: 10 minutes
Cook time: 0
Total time: 2-3 hours (includes freezing time)
Yield: 6 ice cream cupcakes
Ingredients

• 1 - 14.3 ounce package Oreo cookies
• 1 carton chocolate ice cream
• 1 carton caramel ice cream
• 1 carton banana ice cream
• 1 package cupcake baking cups
• 8 Dum Dum's Mystery flavor Bacon lollipops, crushed and with sticks removed

Directions

1. Place baking cups inside the cupcake pan. Set pan aside.
2. Twist 12 Oreo's apart, scraping off the filling with a butter knife. You can place Oreo filling into a small bowl to use in the future.
3. Place 1 chocolate Oreo wafer cookie into the bottom of each cupcake cup.
4. Place 1 scoop of ice cream (your choice of flavor) onto the chocolate wafer cookie.
5. Place another chocolate wafer cookie over the ice cream and gently squish down to fill out cupcake cup.
6. Place another scoop of ice cream over the chocolate wafer cookie and squish down, filling out the cupcake cup.
7. You should have 3 chocolate wafer cookies with 2 scoops of ice cream layered between them - chocolate cookie, ice cream, cookie, ice cream, cookie.
8. Place into your freezer.

Now its time to make the frosting.

Chocolate Mocha Cream Cheese Frosting - small batch

Recipe by Julie Murphy

A chocolate mocha cream cheese frosting that glides on easy and smoothly.

Prep time: 5 minutes
Cook time: 0
Total time: 40 minutes (includes chilling time for cream & instant coffee)
Yield: 2 cups
Ingredients

• 1/4 cup heavy cream
• 2 packets instant coffee
• 4 ounces cream cheese, room temperature
• 2 Tablespoons butter, room temperature
• 1 Tablespoon Dark cocoa powder
• 1 and 1/2 cups powdered sugar

Directions

1. In a small cup, mix together heavy cream and instant coffee. Place into refrigerator for about 30 minutes or until all coffee flakes are dissolved.
2. In a medium to large mixing bowl, mix together cream cheese, butter, and creamed coffee mix. Blend on medium to high speed.
3. Slowly add in powdered sugar and cocoa powder, mixing well. Blend on medium to high speed for another 45 to 60 seconds.
4. Frosting should be creamy with no lumps. If you have lumps, blend for a few seconds longer. You might have a few small lumps but that's ok.
5. After all ingredients are blended and no more lumps are noticeable, decorate cupcakes as desired.
6. Sprinkle with crushed bacon lollipops.
7. Place back into the freezer for at least 4 hours. Overnight is best so the cupcakes and frosting can set up.

Peanut Butter Cream Cheese Frosting - small batch

Recipe by Julie Murphy

A peanut butter cream cheese frosting that glides on easy and smoothly.

Prep time: 5 minutes
Cook time: 0
Total time: 10 minutes
Yield: 2 cups
Ingredients

• 4 ounces cream cheese, room temperature
• 1/4 cup heavy cream
• 2 Tablespoons butter, room temperature
• 1/4 teaspoon vanilla extract
• 4 Tablespoons creamy peanut butter
• 1 and 1/2 cups powdered sugar

Directions

1. In a medium to large mixing bowl, mix together cream cheese, butter, peanut butter, heavy cream, and vanilla. Blend on medium to high speed.
2. Slowly add in powdered sugar, mixing well. Blend on medium to high speed for another 45 to 60 seconds.
3. Frosting should be creamy with no lumps. If you have lumps, blend for a few seconds longer. You might have a few small lumps, but that's ok.
4. After all ingredients are blended and no more lumps are noticeable, decorate cupcakes as desired.
5. Sprinkle with crushed bacon lollipops.
6. Place back into the freezer for at least 4 hours. Overnight is best so the cupcakes and frosting can set up.

Disclaimer ~ I received no monies from Spangler Candy Company for this post. I only received Dum Dum's Lollipops to use for my recipe. All opinions and recipe are my own.

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.

Shared with: The Wednesday Roundup #82, Freedom Fridays with All My Bloggy Friends #89

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Coconut Cream Truffles

I've done it again. I've put myself up for another food challenge. However, unlike my last challenge, the Sugar Crush Challenge, this current one is specific to me challenging myself to create a food from one of my fellow foodies, Amanda Bootes, food picks. And this week Amanda has challenged us to creating a recipe with chocolate.

Amanda chose chocolate to start off our challenge because she cares about raising awareness for the Sick Children'sTrust, who hosts a Big Chocolate Tea Party each year to help raise awareness, monies, and support for their charity.

 If you're interested in raising awareness for the Sick Children's Trust, you can also host a party, either online or through an organization such as schools or your workplace. Just go to their website here and check it out. It's a great way to give back to those in need of help.

Yes, that's a strawberry you see in the back there. With the leftover chocolate, I made chocolate dipped strawberries.

 

So in honor of the chocolate food challenge this week, I made a recipe I've had my eye on for some time now, Coconut Cream Truffles covered in dark chocolate.

A creamy coconut filling surrounded by a thin layer of dark chocolate. They remind me of a Mounds bar. So if you love Mounds bars, you're going to love these scrumptious little coconut bites.

And the best part is that I made them a little more healthy so you don't have to feel so guilty about eating them! I substituted coconut oil for the butter and pure coconut cream for the sugar laden cream of coconut. Plus I used organic unsweetened coconut flakes instead of the ones covered in sugar. And we all know dark chocolate is much better for you than milk chocolate.
 

The result is a sweet, creamy coconut center with a thin chocolate shell that satisfies any sweet tooth. If I never told you, you would never have guessed the ingredients I substituted to make these truffles good for you.

Stay updated to my blog for more food challenges this month from Amanda's  #letsgetfoodiechallenge.

 

 

Coconut Cream Truffles

Recipe by Julie Murphy

Scrumptious bites of creamy coconut covered in dark chocolate.

Prep time: 15
Total time: 25
Yield: 1 dozen
Ingredients

• 1/4 cup organic coconut oil, softened
• 2 Tablespoons coconut cream (separated from coconut milk)
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract*
• pinch sea salt
• 1 cup organic unsweetened flaked coconut
• 1 and 1/2 cups powdered sugar
• 6-8 ounces dark chocolate melting wafers

Cooking Directions

1. Line a cookie sheet with wax paper. Set aside.
2. In a medium to large bowl, beat together coconut oil and coconut cream until smooth.
3. Blend in coconut extract, vanilla, and salt.
4. Gradually add in powdered sugar until thoroughly blended.
5. Fold in coconut flakes, making sure everything is mixed together.
6. Take Tablespoon size balls and roll between your palms until mixture is made into a uniform ball shape.
7. Place onto wax paper and repeat.
8. Once all of coconut mixture is shaped into balls, place cookie sheet into freezer for at least 1 hour so balls can set up. Can even leave in freezer overnight.
9. When you're ready to dip ball shapes, prepare melting wafers as directed on package.
10. Have 2-3 clean forks, a large spoon, and toothpicks available nearby.
11. Place chilled ball into prepared dark chocolate. Leaving the ball in one place, take spoon and gently drip chocolate over the ball.
12. Once ball is covered with chocolate, place ball onto spoon, lift out of dipping chocolate, gently transfer chocolate covered ball over to fork. Tap off excess chocolate using edge of bowl or two fingers from your free hand. Swipe fork on edge of bowl and repeat tap, swipe at least 2-3 times. You do this to remove excess chocolate so the chocolate doesn't overpower the coconut cream filling of your truffle.
13. Once this process has been repeated 2-3 times, take truffle ball on fork over prepared cookie sheet with wax paper, place toothpick at bottom of truffle ball and gently swipe off of fork using the toothpick. Immediately sprinkle with coconut flakes or candy sprinkles if desired.
14. After all truffles have been dipped in chocolate, place cookie sheet into refrigerator and chill for at least 1 hour to let chocolate set.
15. Best served at room temperature.

 

*Helpful Hints*

 

- Watch me and learn how to dip your truffles here.

- I used Madagascar Vanilla extract, which is also known as bourbon vanilla.

-  As in the directions above, I state to have a few clean forks available while dipping your truffles. This is because you want a clean fork for dipping the truffles. Sometimes the truffle filling will get stuck between the tines. If this happens, just grab a clean fork that is nearby or wipe fork off clean with a towel.

Recipe inspired by ~ Dorothy at Crazy for Crust.
 

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

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Shared with: Mix it up Monday!, Skip the Housework Link Party #71

Paleo Chocolate Coconut Chocolate Chip Cookies

You read that right...chocolate coconut chocolate chip cookies that are paleo friendly. Remember the Paleo Coconut Chocolate Chip Cookies I made a few weeks ago? Well these are just a more chocolatey version of those cookies and what a difference a little bit of chocolate makes as they don't even taste like the same cookies!

During my Sugar Crush Challenge last month, I was craving something sweet but I couldn't have any granulated white sugar or brown sugar. So I had to find healthier versions of my all-time favorites. And after making the paleo chocolate chip cookies, I still had a strong hankering for chocolate.

As I was thinking of what could possibly be better than coconut chocolate chip cookies, it became obvious to me that more chocolate was the answer. And that is how I came up with these chocolate coconut chocolate chip cookies that are even more healthier for you than their inspiration, Paleo Coconut Chocolate Chip Cookies.

I say “healthier” because I’ve swapped out the dark chocolate chips for organic cacao nibs which have more nutrients without any added sugars, yet you still get that delicious chocolate flavor. And we all know the benefits of having dark chocolate over milk chocolate, right? Well, if you don’t already know, dark chocolate (unsweetened, not the sugary stuff) is found to:

• • Contain powerful antioxidants
• • Improve blood flow which helps lower your blood pressure
• • Raises HDL and helps protect LDL against oxidation
• • Lowers your risks of heart disease
• • Improves brain function

Who’d have thought adding more chocolate to your diet would be better for you? And you thought eating healthy meant cardboard and tasteless foods.

Times are a’changing baby!

By the way for all who are wondering, I've completed my Sugar Crush Challenge. I have to say it opened my eyes to how much sugar is in the everyday foods we eat on a daily basis. And I'm not talking just desserts here. Sugar is in almost everything we eat like ketchup, yogurt, orange juice, milk - dairy milk, almond, cashew, and coconut milk included. Add that together with the other foods you eat and the sugar grams quickly increase for the day.

I lost ten pounds by cutting out sugar from my diet and I feel better too. So after completing the challenge, I'm going to continue watching the sugar content in my diet although I will still be making sweets too, just in moderation now. If you haven't already, I highly advise you to try the Sugar Crush Challenge and let me know if it helps you clean up your diet.

Paleo Chocolate Coconut Chocolate Chip Cookies

Recipe by Julie Murphy

Prep time: 8 minutes

Cook time: 10-15 minutes

Total time: 30 minutes

Yield: 1 dozen cookies

Ingredients

• 1/3 cup organic coconut flour
• 1/3 cup organic cacao nibs
• 1/3 cup pecans, chopped
• Pinch sea salt
• 2 eggs
• 1/4 cup organic cold-pressed, virgin coconut oil, melted
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 Tablespoon dark cocoa powder
• 2 Tablespoons organic unsweetened coconut flakes

Cooking Directions

1. Preheat oven to 350F degrees.
2. Line cookie sheet (2 if you have available, otherwise, just use one cookie sheet will do) with parchment paper. Set aside.
3. In a medium to large mixing bowl, add coconut flour, sea salt, eggs, melted coconut oil, honey, vanilla, and cocoa powder. Mix together until all ingredients are blended. Making sure to scrape the bottom and sides of the bowl with a spatula to get all the coconut flour blended in. Texture will be reminiscent of normal cookie dough. It might take a little longer for the coconut flour to soak in the wet ingredients. If using a stand mixer, about 5 minutes longer. If texture is still runny, add in coconut flour a little at a time until you achieve correct texture.
4. By hand, fold in coconut flakes, pecans, and cacao nibs.
5. Using a Tablespoon or pre-set cookie spoon, drop onto prepared cookie sheet, about 2 inches apart.
6. Gently press down cookie with your fingers or palms, as cookies will not spread out during baking.
7. Bake for 10 - 15 minutes. You will not be able to see these cookies turn a golden brown in color that is usually a sign to take them out of the oven, so keep a watchful eye on them as you do not want to burn.
8. Remove from oven and let cool on cookie sheet for 5 minutes before transferring to a wire rack where they can cool completely.
9. Store in an airtight container for up to 1 week. But trust me, they won't last that long!
10. Cookies will retain a soft texture during storage.

Benefits of Dark Chocolate found here.

 

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Paleo Coconut Chocolate Chip Cookies

I have only one more week left of my Sugar Crush Challenge and this week has got to be the most difficult. With all the Easter chocolates, Peeps, Cadbury eggs, chocolate bunnies, and all those Easter yummies, I'm finding myself hanging on by a thread here!

H-E-L-P M-E!

And then I came across this recipe by Rebecca at Paleo Hacks, Paleo Coconut Flour Chocolate Chip Cookies! It was like she heard my cry for help and threw me a life raft to keep me afloat during this sugar-filled Holiday.

I was so excited I made them that day but I added my own little twist to them, a little bit more coconut goodness with coconut flakes, unsweetened, of course. Because E-V-E-R-Y-T-H-I-N-G is better with coconut!

Mmmm, these little scrumptious morsels are everything I was hoping they would be...and more!

With the dark chocolate chips and coconut flakes, they remind me of an Easter treat. So I no longer feel left out this year while everyone else is enjoying their sugar-filled sweets.

Look at all the yumminess of these cookies!

So go ahead and throw another sugar-filled Holiday at me, 2015. I will make another healthy recipe to get through it all! {smile}.

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Paleo Coconut Chocolate Chip Cookies

Recipe by Julie Murphy

Prep time: 8 minutes

Cook time: 10-15 minutes

Total time: 30 minutes

Yield: 1 dozen cookies

Ingredients

• 1/3 cup coconut flour
• 1/3 cup dark chocolate chips
• Pinch sea salt
• 2 eggs
• 1/4 cup organic cold-pressed, virgin coconut oil, melted
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 2 Tablespoons organic unsweetened coconut flakes

Cooking Directions

1. Preheat oven to 350F degrees.
2. Line cookie sheet (2 if you have available, otherwise, just one cookie sheet will do) with parchment paper. Set aside.
3. In a medium to large mixing bowl, add coconut flour, sea salt, eggs, melted coconut oil, honey, and vanilla. Mix together until all ingredients are blended. Making sure to scrape the bottom and sides of the bowl with a spatula to get all the coconut flour blended in. Texture will be reminiscent of normal cookie dough. It might take a little longer for the coconut flour to soak in the wet ingredients. If using a stand mixer, about 5 minutes longer. If texture is still runny, add in coconut flour a little at a time until you achieve correct texture.
4. By hand, fold in coconut flakes and dark chocolate chips.
5. Using a Tablespoon or pre-set cookie spoon, drop onto prepared cookie sheet, about 2 inches apart.
6. Gently press down cookie with your fingers or palms, as cookies will not spread out during baking.
7. Bake for 10-15 minutes, or until cookies are a light golden brown.
8. Remove from oven and let cool on cookie sheet for 5 minutes before transferring to a wire rack where they can cool completely.
9. Store in an airtight container for up to 1 week. But trust me, they won't last that long!
10. Cookies will retain a soft texture during storage.

           

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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Featured at ~ Savoring Saturdays

Shared with: Savoring Saturdays, Munching Mondays #85

Everything but the kitchen sink Cookies

While making Nicole’s Triple Chocolate Chip cookies last week, I got an idea to add a few extra ingredients to all this yummy chocolatiness. After all, if three different kinds of chocolate were this good, just think what else you can add to make these cookies that much more scrumptious!

As I rummaged through my baking cupboards (yes, I have a cupboard just for baking items), I found some butterscotch and cinnamon chips. The flavor combinations intrigued my taste buds so I got to making me some cookies.

I added white chocolate chips, semi-sweet chocolate chips, butterscotch chips, cinnamon chips, chopped macadamia nuts, and coconut (because everything is better with coconut!).

I have to say, my taste buds were in for a surprise when I took that first bite. Sweet, spicy cinnamon with chocolate undertones and a hint of butterscotch, with those seductive, buttery macadamia nuts….Mmmm, and I didn’t even get to the coconut yet! Oh, the coconut sent this cookie over the top!

The only problem is, I didn’t know what to call these delicious cookies. Oh, I could call them chocolate butterscotch cinnamon coconut cookies or chocolate butterscotch coconut cinnamon macadamia nut cookies, but that seemed a little long for a cookie name.

When I took these cookies to work, one of the guys said, “You should name these, ‘everything but the kitchen sink cookies’ because they have everything in them.” So that’s what I’m calling these cookies - Everything but the kitchen sink.

If you don’t like coconut, you can leave it out like I did for the guys at work. Silly men don’t like coconut flakes so I only added coconut to about five cookies for myself because when you have macadamia nuts, you just have to add coconut {smile}! I mean, who doesn’t like love coconut?

Silly men….

Everything but the kitchen sink Cookies

Makes about 3 dozen cookies

Ingredients

1 and 2/3 cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

2 Tablespoons corn starch

¾ cup unsalted butter, room temperature (1 and ½ sticks)

¾ cup brown sugar, packed

1/3 cup granulated sugar

1 teaspoon vanilla extract

¼ teaspoon almond extract

1 large egg

½ cups macadamia nuts, chopped

¾ cup sweetened flaked coconut

½ cup white chocolate chips

½ cup semi-sweet chocolate chips

½ cup butterscotch chips

¼ cup cinnamon chips

Directions

Preheat oven to 375F degrees.

Line 2 cookie sheets with parchment paper. Set aside.

In a medium bowl, combine all dry ingredients - flour, baking powder, baking soda, sea salt, corn starch. Set aside.

In a large mixing bowl, combine butter and sugars. Blend together until creamy.

Beat in egg, vanilla, and almond extract.

Slowly add in dry mixture, until all ingredients are combined.

By hand, stir in macadamia nuts and coconut, mixing well.

Fold in all the chips, blending all ingredients together.

Drop 1 tablespoonful of cookie dough into prepared cookie sheet.

Place into preheated oven. Bake for about 10 to 12 minutes, or until cookies are lightly browned.

Remove from oven and let sit for 5 minutes before transferring to a wire rack where they can cool completely.

Store in an airtight container for up to one week.

 

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

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Shared with: Skip the Housework Link Party #58, Totally Terrific Tuesday #24

Easy Homemade Hot Chocolate

My kitchen has been closed this week. Not because of the snow, but because I have a head cold. Yes, the dreaded head cold. All week long I've felt like a fire breathing dragon. Every breath I took in and out, my nose and throat felt like they were on fire.

And the only thought I had all week was "how do I put this fire out?"

I went for the fighting fire with fire option. Yep, everything I put in my mouth was hot. Well, not hot HOT because that would burn my mouth, but warm hot. I drank coffee (because no matter how sick I am, I still need my coffee, only coffee lovers can understand this {smile}), hot tea, Theraflu, hot water and lime (because that's all I found in the fridge at work), chicken broth, and hot chocolate.

The only foods I really prepared were the grilled cheese sandwiches to go with my chicken broth. Yep, comfort food for the head cold, hot liquids and grilled cheese sandwiches.

So that's the reason I literally shut down this week. I didn't even feel good enough to get on social media. Oh, I might have dabbled a little to still feel alive and connected, but not like I normally do.

Today is the first day I have felt like doing anything. My nose has stopped running, the fire in the back of my throat is only smoldering, and I can actually think. Yes, a head cold to me is like a government shutdown.

I have to say there was one good thing that came of this. And that was making homemade hot chocolate. Since I was drinking all these hot liquids and it was freezing outside, I started craving me some hot chocolate. Lucky for me I had some chocolate syrup, milk, and cream in the fridge because I sure didn't feel like getting dressed and driving anywhere.

So I made this quick version of hot chocolate. And what goes best on top of hot chocolate? Whipped cream. So I whipped up a batch of whipped cream for my hot chocolate.

I really do think this is what cured me. The cool, creamy whipped cream and the warm chocolatiness running over my scorched throat helped put out the fires of this nasty head cold and brought me back to the world of the living.

It’s good to be back {smile}.

Easy Homemade Hot Chocolate

Serves 2

Ingredients

2 cups milk

5-6 Tablespoons chocolate syrup (recipe for homemade chocolate syrup here)*

Directions

In a small saucepan, add milk and chocolate syrup.

Heat over medium heat for about 10-15 minutes, stirring constantly. Don't let it boil as you don't want the milk to burn.

Once milk warms up, pour into mugs and enjoy.

Best served with whipped cream or marshmallows.

*Helpful Hints*

- Recipe for making your own chocolate syrup is here.

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

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Shared with: Totally Terrific Tuesday Link Party #23, Foodie Friends Friday Linky Party #137