S’mores Chocolate Chip Graham Cracker Cookie Pie

 

Today is National Cookie Day and what better way to celebrate than with this S'mores Chocolate Chip Graham Cracker Cookie Pie. You can trust me when I tell you, as soon as you're done baking this, it will be all gone before you even get the name out of your mouth!

I've combined graham crackers to chocolate chip cookie dough, pressed them into a pie pan, and baked. Just before baking is done, I sprinkle miniature marshmallows over the top and bake just enough to get them all toasted and gooey.

The end result is a deliciously chewy, chocolatey, graham cracker cookie in the shape of a pie with ooey gooey marshmallows. Just like S'mores, but in a cookie pie!

Perfect for the days your craving S'mores so you can be reminded of fun times around the campfire with your loved ones.

Or maybe anytime you're craving a combination of chocolate, graham crackers, and marshmallows.

Happy National Cookie Day!

S'mores Chocolate Chip Graham Cracker Cookie Pie

Recipe by Julie Murphy

The flavors of everyone's favorite, S'mores, all in one cookie pie.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 1 cookie pie
Ingredients

• 1 cup + 2 Tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup (1 stick) unsalted butter, softened
• 6 Tablespoons sugar
• 6 Tablespoons brown sugar, packed
• 1/2 teaspon vanilla extract
• 1 large egg
• 4 whole graham crackers, crumbled
• 1 cup semi-sweet chocolate chunks
• 2 cups miniature marshmallows (for topping)

Cooking Directions

1. Preheat oven to 350F degrees.
2. Spray a 9" x 2" pie pan with non-stick cooking spray. Or you can grease with butter or margarine. Set aside.
3. In a medium bowl, add flour, baking soda, and sea salt. Set aside.
4. In a large mixing bowl, beat together butter, sugar, brown sugar, and vanilla.
5. Add egg, beating well.
6. Gradually add in flour mixture, mixing well.
7. Fold in graham cracker crumbs and chocolate chunks, blending throughout dough.
8. Spoon dough mix into prepared pie pan, spreading evenly and pressing down and out, covering entire inside of pie pan.
9. Place into oven and bake for 20-25 minutes, or until golden brown.
10. After cookie is done, remove from oven, sprinkle mini marshmallows over the entire top of the cookie pie, and place back into oven for another 5 to 7 minutes, or until marshmallows have a light tan color.
11. Remove from oven and let cool.
12. Best served with a tall glass of cold milk.

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Beautiful Warm Sweet Peaches

Today you will find my recipe for Baked Peaches or better known by Ben as, "beautiful warm sweet peaches", over at The Online Grill.

I really do hope you get a chance to swing by Ben's site because he has a little bit of everything over there from benefits of eating dark chocolate to different ways you can enjoy bacon!

So hop on over to The Online Grill, take a browse, and tell Ben hello!

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Hibiscus Lemon Tea

This has got to be the best drink recipe I've shared!

I came about this recipe when I was attempting to make hibiscus lemonade. In case you don't know, hibiscus is tart, not sweet and not sour, just tart. Add lemon and hibiscus together and we're talking major sour face. I couldn't find a sweet combination of the two by themselves without adding in a whole bag of Stevia in the raw, so I decided to add in tea to help mellow out the tart flavoring.

I'm not much of a tea drinker except when I get sick. But when I do drink tea, I love chai tea. I love the mixture of cardamom, cinnamon, ginger, cloves, and black peppercorn. So when I opened up my cupboard to see what kind of tea I had, I was pleasantly surprised to find some chai tea still in there. Let's say I was rather lucky because otherwise this would be hibiscus lemon gingerbread tea!

The chai tea was the perfect complement to the hibiscus and lemon with its warming spices. And with the colder months coming up, this tea can also be served hot, so you can enjoy it all year long! That's what I call a win-win!

With the remaining hibiscus flowers, I made hibiscus ice cubes to serve in this Hibiscus Lemon Tea. I think they make it pretty, don't you? Directions how to make these decorative ice cubes is down below under Helpful Hints.

Just like with my No-Churn Peach Hibiscus ice cream, use only organic hibiscus. As with any food, herb, or plant, please use hibiscus with caution. Or if you are nursing or pregnant, then this recipe is not intended for you, as it is not recommended due to adverse effects.

Hibiscus Lemon Tea

Recipe by Julie @ Sweet and Spicy Monkey

A refreshing blend of hibiscus, lemon, and chai tea.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 70 minutes
Yield: 3 and 1/2 quarts
Ingredients

• 3 Tablespoons organic hibiscus flowers, dried
• 8 cups water
• 5 cups chai tea
• 1 cup lemon juice
• 3 and 1/2 cups Stevia in the raw

Directions

1. Add 1 and 1/2 cups of water and hibiscus flowers into a small sauce pan. Over medium heat, bring to a boil. Once water starts boiling, remove from heat and let sit for 45 minutes.
2. In a separate saucepan, add 5 and 1/2 cups (a little more than 5 cups to allow for evaporation) of water into a medium to large saucepan. Place 2 to 3 chai tea bags in water and bring to a boil. Once water starts to boil, turn off heat and let sit until room temperature.
3. Meanwhile, add lemon juice, remaining 6 and 1/2 cups of water, and Stevia in the raw into a large pitcher. Place in refrigerator until hibiscus and tea are ready.
4. After hibiscus sits for 45 minutes, using a fine mesh strainer placed over pitcher or a separate large bowl, pour hibiscus water through strainer. Use a wooden spoon to mash excess water out of remaining hibiscus flowers.
5. If using a separate bowl for straining hibiscus, pour strained hibiscus water into pitcher with other ingredients.
6. Remove tea bags from tea and pour into pitcher.
7. Place pitcher into the refrigerator and let cool.
8. Best served chilled over ice.

*Helpful Hints*

 

- Save the hibiscus flowers to decorate your ice cubes for this drink. In small bowl add remaining hibiscus flowers and about 1 cup of water, stir together. Pour into ice cube molds, sprinkling hibiscus flowers into each cube mold and place in freezer. Serve these ice cubes in your Hibiscus Lemon Tea for a decorative look.
 

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

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Shared with: Savoring Saturdays

Healthy Peach Crisp

We're just one step closer to Fall {doing my happy dance!}. And even though summer is wrapping up, we can still enjoy the tastes of summer. What better way to say goodbye than with this healthy peach crisp.

I know National peach month was last month, but who says all peach recipes HAVE to be made in August? Not me! Yes, I was always the rebel. Ok, well, maybe I still am a little bit of the rebellious type {smile}.

But really, National peach month is there to help bring awareness to this fuzzy yellow fruit. Like it really needs national awareness, but who am I to say?

I've known about peaches since I was a kid. That's...er...29some years ago for those wondering.

So really National peach month to me is eating all the peaches I can in one month. Oh, that's not what I'm supposed to do? Oops!

No I haven't been eating all the peaches I can this last month. There might have been a day or two I missed because I ran out of them!

But really, if I could, I would eat a peach every day just like that saying, "Eat a peach a day helps keep the doctor away." What? That's not a peach a day?! I would much rather have a peach every day than an apple. No offense apple lovers because your season is coming up here soon enough.

Since it is still summer, I'm going to give peaches another chance to shine in this healthy peach crisp.

No refined sugar or butter here. Just a lot of peaches, a little honey, cinnamon, oats, coconut, and pecans making up most of the ingredients in this recipe.

It can be considered paleo friendly if you don't top it with ice cream and caramel sauce like I did here. Now I know what you're thinking, but before you let those words slip out of your mouth, that's a no sugar added ice cream and paleo friendly caramel sauce.

Thank you very much!

Healthy Peach Crisp

Recipe by Julie Murphy

A healthier version of your mom's peach crisp. Paleo friendly and gluten-free.

Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Yield: 4 servings
Ingredients

• 4 cups peaches, diced into small pieces
• 1 to 2 Tablespoons honey
• 1 to 2 Tablespoons water
• 1/8 teaspoon nutmeg
• 1/2 teaspoon cinnamon

Topping for Peach Crisp

Ingredients

• 1/2 cup old fashioned oats
• 2 Tablespoons coconut flour
• 1/4 teaspoon cinnamon
• 2 teaspoons organic brown sugar
• 2 Tablespoons coconut oil
• 2 Tablespoons organic coconut flakes, unsweetened
• 3 Tablespoons chopped pecans
• 1 teaspoon coconut sugar
• dash sea salt

Cooking Directions

1. Preheat oven to 350F degrees.
2. Prepare a 6" x 9" pan by lightly wiping it with coconut oil or using a non-stick cooking spray.
3. In a medium mixing bowl, combine all ingredients. Making sure all of the peaches get covered with cinnamon.
4. Pour mixture into prepared pan. Cover with aluminum foil and place into the oven.
5. Bake for 20 to 30 minutes, or until peaches are soft. You should be able to cut the peaches using nothing but a fork.
6. Remove from the oven.
7. Pour 1/2 of crumb mixture over the top of the peaches. Fold in gently. Crumb mixture doesn't have to be mixed all the way throughout the peaches. Just one or two stirs should do it.
8. Pour remaining 1/2 of crumb mixture over the top of your peaches.
9. Place back into oven and bake for 15 minutes, or until crumb mixture starts to turn a golden brown.
10. At this time, remove pan from oven. Cover with aluminum foil, and place back into the oven for another 10 to 15 minutes.
11. Remove from oven and uncover.
12. Let sit for 5 minutes before serving.
13. Serve immediately or let cool before serving.
14. Best served with ice cream, whipped cream, and/or caramel sauce, or all of them!

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

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Shared with: Savoring Saturdays

No-Churn Peach Hibiscus Ice Cream

Before we get to my recipe today, I just want to let y'all know that you can follow me on Yummly. Yes, I finally joined! Ooh, I feel like such a social media maven now!

Anyways, you can follow me here so you can save my recipes to your recipe box, making it easier to shop for the ingredients because they even have a shopping list section. How cool is that?

I know it helps me because I'm usually trying to scroll through Pinterest just to find the recipe and then have to search the site for the ingredients, using up more data.

But lucky for me and you, Yummly now makes it easier. I'm still in the process of moving my recipes to my Yummly page. So if you don't see it there and there's a recipe you want to save, just click on the Yummly button on the upper right hand side of my page here, and it will save it to your Yummly recipe box. And I thought Pinterest was awesome! You rock Yummly!

With that being said, now we can talk food!

August is National Peach month. Yes, a whole month dedicated to the fuzzy yellow stone fruit that reminds so many people of summer. There's nothing like biting into the soft, juicy flesh of a peach and having the sweet juice run down your chin.

I don't know if you remember from last year in my Peaches and Cream recipe post , I mentioned Zeeny Cobb, or better known in these parts as "the Peach man." He sells peaches at a road stand I pass by on the way home and they are some of the juiciest peaches I've ever tasted.

If you’re near the Georgia-South Carolina border within the next 2 weeks, be sure to exit at mm177 at Dad’s cafe. Hopefully, he will still be there selling some of the best peaches you’ve ever had!

Lucky for you, I picked some up this past weekend. Now I couldn't let National Peach month slip by without a peach recipe to share with y'all. And this isn't just a recipe with peaches, as I've added hibiscus flowers. This tropical flower is not only beautiful, but dried hibiscus flowers are popular for use in teas and foods throughout Mexico, Latin America, and North Africa.

So I thought, "why not combine dried hibiscus flowers with peaches for a deliciously sweet ice cream?” With their beautiful red coloring and the sweet peach taste, what better way to enjoy the last days of summer.

*Disclaimer ~ As with any food, herb, or plant, please use dried hibiscus flowers with caution. Dried hibiscus flowers are NOT recommended for pregnant or nursing women due to adverse effects.*

No-Churn Peach Hibiscus Ice Cream

Recipe by Julie Murphy

A sweet combination of fruit and floral, Peach and Hibiscus ice cream.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 1 quart
Ingredients

• 4 large peaches
• 1/2 cup + 1 Tablespoon water
• 1 cup sugar
• 1/2 cup plain Greek yogurt
• 1 cup heavy cream
• 1/4 teaspoon vanilla extract
• 1 wedge lime juice
• 6 Tablespoons organic dried hibiscus flowers

Directions

1. Peel peaches, cut in half, remove the pits. Cut peaches into small chunks.
2. Place peach chunks and dried hibiscus into a medium sauce pan with water and cook over low to medium heat for about 8 minutes, stirring occasionally.
3. Add in sugar and continue to cook for another 2 minutes or until peaches become soft.
4. Remove from heat and let cool to room temperature.
5. After peaches have cooled, place 1/2 of cooked hibiscus peach mix into a blender with remaining ingredients.
6. Pulse 1 to 2 times at high speed until mixture becomes smooth in texture, yet still chunky.
7. Pour into a large bowl and mix in other half of cooked hibiscus peach mix.
8. Pour into a freezer proof container and place in freezer for at least 6 hours before serving. Overnight is best.
9. If leaving ice cream overnight in a freezer, let ice cream sit out for at least 20 to 30 minutes before attempting to scoop it out. As ice cream becomes frozen and is very difficult to scoop out right from the freezer.
10. Best served with fresh peaches and hibiscus syrup over the top.

Inspired by ~ Peach Ice Cream by David Lebovitz, from his book, 'The Perfect Scoop'.

 

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

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Shared with: Savoring Saturdays

Macaroni Salad

It's still summer and y'all know what that means? There’s still time for some outdoor get-togethers and Bar-B-Q's with some good old fashioned foods.

One of my favorite foods for these type of things is macaroni salad. I love the creaminess and sweet tangy taste of this stuff. Even more so than potato salad, and I love me some tater salad!

Funny thing is, I've never made macaroni salad until a couple weeks ago. Sad but true. I always bought my macaroni salad at the store (Gasp!).

Now the first time I made my mom's macaroni salad, I used Miracle Whip, even though the recipe calls for mayonnaise. Yes, I'm one of "those" people who prefer Miracle Whip over mayonnaise because of the tanginess it brings to foods.

However, that batch of macaroni salad I made with my all-time favorite Miracle Whip was watery after a few days in the fridge. Plus, I felt like it needed a creamier mayonnaise. Yes, I hate to admit it, but Miracle Whip failed me on this recipe.

Needless to say, I opted for Dukes mayonnaise on my second batch of macaroni salad. And the results were just what I was looking for! A thick and ultra-creamy mayonnaise that didn't get all watered down on me after a couple days in the fridge. As you can see from the photos, Dukes mayonnaise made my macaroni salad creamy and Oh so good!

By the way, since living out here in Georgia, I've noticed some products are named differently than on the West coast. Like Hellman's mayonnaise out here is known as Best Foods mayonnaise in California. So if you don't have Dukes mayonnaise where you live, see if it's known by another name. Because Dukes is a must ingredient for this macaroni salad!

Food for fun, just how many times did I say macaroni salad? Were you paying attention? Count them and let me know how many “macaroni salads” there are in this post in the comments below.

Macaroni Salad

Recipe by My mom

Macaroni Salad, a classic summer salad.

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 20 minutes + chilling time
Yield: a whole lotta macaroni salad
Ingredients

• 1 box (16 ounces) Elbow macaroni
• 4 hard boiled eggs, peeled and chopped
• 1/2 sweet onion, diced
• 2 and 1/2 cups chopped celery
• 12 to 20 (add to taste) sweet gherkins (pickles), diced
• 3 teaspoons sweet pickle juice
• 2 teaspoons white vinegar
• 2 teaspoons sugar
• 1 teaspoon ground black pepper
• 1/2 teaspoon sea salt (can add more if needed to taste)
• 1 teaspoon yellow mustard
• 1 teaspoon spicy brown mustard
• 2 and 1/2 cups Dukes mayonnaise

Directions

1. Prepare macaroni noodles as directed on box. Drain and rinse with cool water.
2. As noodles drain, prepare other ingredients by dicing and measuring out.
3. After noodles have drained and cooled, place all ingredients into a large serving bowl and mix together well.
4. Add salt and pepper to taste.
5. Garnish with diced gherkins.
6. Cover and place in refrigerator to let chill or serve immediately.
7. Best served chilled and after ingredients have "married".

*Helpful Hints*

 

- Prepare eggs ahead of time so they are cooled by the time you add them into the macaroni salad.

 

Disclaimer ~ This is not a paid post by Dukes mayonnaise. I have no affiliation with them. I just found their mayonnaise to be the best. Sorry Miracle Whip!

 

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Brazilian Lemonade

Summer is heating up and I'm still looking for ways to keep my cool out here in Georgia. And what better way than with this tropical sounding Brazilian Lemonade.

Funny thing is, its called a lemonade, but there aren't any lemons in it. Nope, no lemons. Instead it's made with whole limes. Why they don't just call it Brazilian Limonade is beyond me.

But I think it's because when you use the entire lime, peeling and all, you end up with a tart, citrusy drink that resembles a lemonade. Add in the sweetened condensed milk, and it reminds me a lot of a margarita mix, in texture and all limey tasting, just like a margarita.

If it's too tart for you, add in more water, sweetened condensed milk, or lime juice. But I prefer mine a little tart like my lemonade. That's the beauty with this drink, you can add to it and still have a refreshing drink made to your tastes to help you cool off during this heat wave.

Or if you want to booze it up, you can always add in some tequila, vodka, or gin. After all, it's still summer and the living is easy.

Bottoms up!

Brazilian Lemonade

A refreshing alternative to classic lemonade.

Prep time: 10 minutes
Cook time: 0
Total time: 10 minutes + chilling time
Yield: 60 fluid ounces
Ingredients

• 4 limes, washed, rinsed, and quartered
• 8 cups water
• 1 and 1/2 cups Stevia in the Raw (or your choice of sweetener)
• 6-8 Tablespoons sweetened condensed milk
• 1 to 2 limes, cut into wedges for serving

Directions

1. Combine water and Stevia together in a large pitcher, mix well. Place into the refrigerator to chill.
2. Meanwhile, wash limes with soap and water and rinse under clean running water. Make sure you don't skip this step because you will be using the whole lime (skin and all) to make this drink.
3. Cut both ends off each lime. Important not to miss this step either because if you do, your drink will be more bitter.
4. Cut limes into halves, then quarters. Place half of the limes into blender with half of the sugar water. Pulse on High until limes are pureed.
5. Using a fine mesh strainer and the pitcher you will be serving the drink in, place strainer over opening of pitcher. Pour a little at a time of the pureed lime mix into the strainer until all liquid is in the pitcher. Discard the lime pulp left in the strainer or save it for another use as it will not be used in this drink.
6. Repeat above steps with remaining half of limes and sugar water (puree and strain).
7. Add sweetened condensed milk into serving pitcher.
8. Place in refrigerator to chill (overnight is best).
9. Squeeze remaining lime quarters into individual glasses before serving and/or use as a garnish.
10. Best served chilled or poured over ice.
11. *Optional - can add in tequila, vodka, or gin to booze it up.

Inspired by ~ Taylor at My Mom Taught Me to Play with my Food @playzwithfood 

 

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

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Shared with: Savoring Saturdays

Skinny Strawberry Lemonade

Last week I shared with you my Skinny Lemonade and my Skinny Frozen Strawberry Lemonade. Well this week, were stepping back a bit to my Strawberry Lemonade before I added ice cream to it.

I don't know about y'all, but it's been hot out here in Georgia over this last month. High 90's with humidity, only dipping down to 75 at night. Ugh! I love summer but I need a break.

Which is why I've been sharing drink and ice cream recipes with you. I'm trying to bring myself to a cool happy place instead of this sweltering heat. And it's working, at least for a little while.

So today I'm sharing my Skinny Strawberry Lemonade. A sweet and tart drink that will help quench your thirst on hot summer days.

For the non-alcoholic version, place some plain strawberries in the freezer and use those to help chill your drink instead of ice cubes. I also poured some of my Skinny Lemonade into an ice tray and use those instead of plain water ice cubes. That way the ice doesn't water down your drink and it adds a little more flavor.

And if you want a boozy Strawberry Lemonade, just add a little vodka and you've got a whole new drink. Or you can always soak some strawberries in vodka and place them in the freezer until you're ready to serve your drinks. I like using them as a little spike to my drink.

Anyway you choose to serve my Skinny Strawberry Lemonade, it's sure to help you chill out this summer.

Strawberry Lemonade

Recipe by Julie Murphy

A sweet twist on a classic lemonade drink that will help quench your thirst on hot summer days.

Prep time: 5 minutes
Cook time: 0
Total time: 5 minutes
Yield: 8 quarts
Ingredients

• 3 cups strawberries, rinsed and hulled
• 1 and 3/4 cups lemon juice
• 1 and 1/2 cups Stevia in the Raw (or your choice of sweetener)
• 8 cups water

Directions

1. Add 2 cups water and 2 cups of strawberries into a blender. Puree until mixture is smooth.
2. Pour into a large pitcher with remaining ingredients. Mix well.
3. Place remaining cup of strawberries in a bag and freeze. Use in place of ice cubes to help keep your drink chilled.
4. Garnish with lemon slices and frozen strawberries. Best when served chilled.

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

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Shared with: Savoring Saturdays

Skinny Frozen Strawberry Lemonade

I told y'all last week that I wasn't through with my lemon love! After making my ginormous batch of Skinny Lemonade, I started looking at different ways to enjoy it. That's when I came across a copycat Chick-fil-A's Frosted Lemonade recipe.

I have to admit, I don't eat fast food. I may sneak off to Subway for a sandwich once in a while when I don't feel like cooking (gasp! Yes that happens to me!). And I can't even remember the last time I ate one.

I stay away (far away) from places like McDonalds, Wendy's, Burger King, and even Chick-fil-A. The reason being is they all serve processed foods and most of it is fried. I try to stay away from that sort of thing.

Which probably explains why I've never heard of a frosted lemonade. What an ingenious idea this is! Taking one of summers most favorite beverages, lemonade, and adding ice cream to it! Simply delicious!

So I got an idea to add frozen strawberries to my Skinny Lemonade and add ice cream (no sugar added version), to make this Skinny Frozen Strawberry Lemonade. All the creaminess of an ice cream shake without all the sugar and calories.

So go ahead, make one for yourself and savor a few of summer’s favorites in one delicious drink.

Skinny Frozen Strawberry Lemonade

Recipe by Julie Murphy

A frozen drink combining a few of summer's favorites, lemonade, strawberries, and ice cream.

Prep time: 5 minutes
Cook time: 0
Total time: 5 minutes
Yield: 1 tall glass or 2 small child's cups
Ingredients

• 1 cup lemonade
• 1 and 1/2 cups frozen strawberries
• 3 scoops vanilla ice cream (with no added sugar)

Directions

1. Combine lemonade and frozen strawberries into a high speed blender. Blend until mixture is liquefied, no more strawberry chunks.
2. Add in vanilla ice cream and blend until mixture is smooth.
3. Pour into a tall glass and enjoy!

Inspired by ~ Chick-fil-A's Frosted Lemonade.

 

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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Lemon Honey Granita

With the summer heat increasing and no chance of a cool change coming anytime soon (hurry up Fall), my lemon love is coming on strong. For those of you that didn't notice, this is my second lemon recipe this week! Funny thing is, I made this before my Skinny Lemonade. It just took me until now to post it.

This Lemon Honey Granita speaks for itself and you're either going to love it or not. Which means if you don't like lemons, then you can just stop right here. And I don't think we can be friends either.

Because as all of you know, that little tart yellow fruit is one of my favorite foods to use, whether in cooking or baking. Lemons are one of my all-star foods!

Now there's not much I can really say about this Lemon Honey Granita.

• it's cold (always a good thing in the summertime)
• it's lemony (always a plus in my book!)
• and it has a sweet honey flavoring that blends well with the tartness of the lemons.

Plus it's made with vodka. You can never go wrong when you add a little booze to your Granita!

Blend that all together and you have a refreshingly light treat for a hot summer day. Perfetto!

Just a little note, you ain't seen the last of my lemon love!

Lemon Honey Granita

Recipe by Julie Murphy

A refreshingly sweet lemon Granita infused with vodka to help you keep your cool during the summer months.

Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes (not including freeze time)
Ingredients

• 1 cup Lemon water*
• 1 cup lemon juice, freshly squeezed
• 1 cup water
• 1 cup honey
• 1/2 cup vodka

Directions

1. Add 1 cup of plain water and honey to a non-reactive small saucepan. Heat over low to medium heat until honey is dissolved into water. Remove from heat.
2. In a large bowl, combine lemon water, lemon juice, vodka, and heated honey water. Stir together.
3. Pour into a freezer proof container, a bread loaf pan works great for this.
4. Place into the freezer, being careful not to spill contents.
5. After 1 hour, remove from freezer and check to see if ice crystals have started to form around the edges. If so, take a fork, stir the mixture, scraping the ice crystals to the center of the pan.
6. Replace back into the freezer, checking about every 30 to 45 minutes, stirring to help break up large ice crystals. Placing back into the freezer.
7. Repeat above steps until you have fine crystals of Granita. This usually takes about 6 to 7 more times of breaking up mixture with fork, depending on your freezer settings.
8. Let freeze overnight. You can even repeat above steps after mixture sets overnight.
9. Serve immediately when ready, as mixture may melt quickly. To help prevent rapid melting, you can always dish out ahead of time into serving cups and place into freezer until ready to serve.
10. Garnish with lemon zest or fresh sprigs of peppermint leaves.

*Helpful Hints*

 

- Lemon water is made by placing freshly washed lemons into a jar of water and letting it sit in the refrigerator up to 2 to 3 weeks, and then using the water for this Granita. You know the Lemon water is ready to use when it has a yellowish tint to it.

 

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

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Shared with: Savoring Saturdays

Skinny Pineapple Ice Cream Floats

These days everybody is so busy running around. Running to work, picking up the kids from school, taking the kids to their gymnastics (or insert sport here) practice, running to the store, to the gym, and back to the store. You get the hint, everybody's just so darn busy doing something.

I think it's time we all take a break. Put down our smartphones, turn off the TV, unplug from the world, and enjoy this moment. Live in the now.

Take a little "me" time to sit back on your front porch and relax those weary feet, catch your breath, let your hair down, and listen to the sounds of the world all around you.

And I've got just the treat for you to enjoy this moment with, my Skinny Pineapple Ice Cream Float. A chilled, bubbly tropical drink with creamy scoops of vanilla frozen yogurt to whisk your worries away with just one sip.

Yes, a skinny ice cream float! I used fat free frozen yogurt with no added sugar and Ice’s Pineapple sparkling water to create this chillin' tropical delight. Your taste buds won’t be able to tell the difference!

So sit back and enjoy this moment because nothings better than an ice cream float on a hot summer day. Well, maybe my Skinny Pineapple Ice Cream Float on a tropical beach with Brad Pitt somewhere in the middle of the ocean.

Oh well, a girl can dream….and until then, I'll be sipping on my pineapple ice cream float!

Skinny Pineapple Ice Cream Floats

Recipe by Julie Murphy

A chilled fizzy tropical skinny drink.

Prep time: 5 minutes
Cook time: 0
Total time: 5 minutes
Yield: 2 ice cream floats
Ingredients

• 1 - 17 ounce bottle ICE Sparkling Coconut Pineapple water
• 4-6 scoops vanilla frozen yogurt, fat free with no added sugar
• 2 wedges fresh pineapple, for garnish

Directions

1. In 2 tall glasses, add 2 to 3 scoops of vanilla frozen yogurt to each glass.
2. Slowly pour sparkling coconut pineapple water over the top of the frozen yogurt, until the glass is full.
3. Garnish with fresh pineapple wedges.
4. Serve and enjoy the moment!

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Shared with: Savoring Saturdays

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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Homemade Ice Cream Sandwiches

Sometimes you just need to give in. Throw out all the must Do's and just give in to your inner child. That's how I felt when I came across the idea of these homemade ice cream sandwiches.

I have been so good with cutting out refined sugars and using agave, honey, or coconut sugar since I completed the Sugar Crush challenge in April. But when I saw this idea in a magazine, I just had to give in and make these!

I mean how could I say No to ice cream and cookies scrunched together to make these "homemade" ice cream sandwiches? I know, right?

Now you can use any store bought cookies and ice cream to make these with, but when I saw these lemon chocolate chip cookies...need I say anymore? Y'all know my weakness for lemon (and if you don't, just scroll through my recipes. You'll notice I also L-O-V-E coconut).

Pair these cookies with some frozen yogurt (I tried to keep it healthy) and YUM! I felt like a kid again with the ice cream, er, frozen yogurt dripping all over my hands as I tried to eat my ice cream sandwich!

As you can see, I also tried this recipe with sugar cookies that I rolled into shapes with a mint chocolate gelato. I was surprised with how the sugar cookies held up after rolling the dough out flat. I thought I had made them too thin, but they held together until the very. Last. Bite. Not even crumbling apart in my hands!

Not only are these homemade ice cream sandwiches fun to eat, but they're also fun to make. If you have kids, they will love helping you make these on a hot summer day. They'll also love helping you eat them!

And you don't have to be a whiz in the kitchen to make them either. Just as long as you know how to turn on the oven, watch a timer, and scrunch ice cream between two cookies then you can make these homemade ice cream sandwiches.

Leaving you more "me" time.

Homemade Ice Cream Sandwiches

Easy ice cream sandwiches you can make at home.

Prep time: 5 minutes
Cook time: 10 to 12 minutes
Total time: 1 hour and 17 minutes (includes cooling time for cookies)
Ingredients

• 1 package store bought cookie dough
• 1 carton ice cream

Directions

1. Bake cookies as directed on package.
2. If using sugar cookies and you want to create different shapes, roll out on a floured surface with a floured rolling pin. Cut shapes with a sharp knife or a pizza cutter. A pizza cutter works great for this! Bake as directed on package.
3. Remove cookies from oven and let cool for at least 1 hour before assembling ice cream sandwiches.
4. To make ice cream sandwiches, drop 1 scoop of ice cream onto a cookie and press another cookie on top.
5. Serve and enjoy!

Inspired by Better Homes and Gardens 2013 Cookbook recipe - Tropical Treat Ice Cream Sandwiches.

 

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.