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.

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Slow Cooker Potato and Corn Soup

We have a "wintery mix" in the forecast. Which means the weatherman pretty much doesn't know if it's going to snow, ice, sleet, rain, or a little of all. Really?

I know weather is unpredictable because Mother Nature likes to change her mind, after all, she is a woman. But with all the technology we have available today, you would think they could figure out if it was going to rain, sleet, ice, or snow.

All I know is, it's cold outside. Not just cold, but bitter cold where it rips through your clothes no matter how many layers you've bundled on. I'm so bundled up, I feel like the little brother in the movie, "A Christmas Story". You know the scene where his mom is getting him dressed for school and his arms stick straight out. That's what I've been feeling like.

That's not really bacon, its my vegan version of bacon. Hopefully, recipe coming soon!

So what's a Cali girl to do when an Arctic Polar front is headed towards the South? That's right, start making a soup to help warm me up from the inside out.

And for some reason, this Potato and Corn Soup was calling my name. Maybe it's because I've been eating a lot of potatoes here lately or maybe it just sounded good. It really does sound good, doesn't it? Whatever the reason, I made it!

As usual, I added my own little twist by using coconut milk instead of half and half or heavy cream. I also used yellow potatoes instead of Russet potatoes because they work better in soups and chowders.

Just look how yummy this soup is!

Talking about chowders, this soup isn’t going to be thick like a chowder and it’s not going to be thin like a bouillon based soup. It’s somewhere in between. The results, a creamy potato and corn soup that not only satisfies your hunger, but warms you up from the inside out.

Just what I've been needing!

Loaded version with shredded cheese, sour cream, & (vegan) bacon.

So whether you're in an area that will be getting rain, sleet, ice, or snow this Monday, this Potato and Corn Soup will be your new best friend to snuggle up with.

Slow Cooker Potato and Corn Soup

Recipe by Julie Murphy @ Sweet and Spicy Monkey

An easy, slow cooker Potato & Corn soup to help warm you up on cold winter days.

Prep time: 30 minutes
Cook time: 8 hours
Total time: 8 hours and 30 minutes
Yield: A whole lotta soup
Ingredients

• 5 yellow potatoes, cut into bite size cubes
• 3-12 ounces frozen sweet corn
• 1 medium sweet yellow onion, diced
• 4 stalks celery, diced
• 6 to 8 garlic cloves, mashed
• 32 ounces vegetable broth
• 32 ounces chicken broth
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 16 ounces full fat coconut milk
• sea salt & pepper to taste

Cooking Directions

1. Add all ingredients into slow cooker EXCEPT coconut milk.
2. Cook on Low setting for 8 to 10 hours or High setting for 6 hours.
3. After potatoes have softened, place half the soup into a bowl and let cool to room temperature. For a blender, let contents cool before blending to prevent your blender from exploding the contents. Follow your blenders instructions for blending hot liquids. If you have an immersion blender, you can puree while soup is hot.
4. Pour pureed soup back into crockpot and continue cooking.
5. About 20 minutes before cooking time is up, stir in coconut milk and continue cooking for remaining 20 minutes.
6. Salt & pepper to taste.
7. Can serve topped with shredded cheese, sour cream or plain Greek yogurt, chopped green onions, and/or bacon.

Inspired by: April at Momma Loves Food.

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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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Vegan Beef (Mushroom and Walnut Meat)

As promised, here's my recipe for vegan beef so you can make my Vegan Beef Nachos. And just in time for the Super Bowl.

It's such an oxymoron, right? Vegan beef. Kind of like same difference or sweet sour.

But how do you have beef, that's meat, become vegetarian, which is a plant based diet, you ask?

Easy peasy! It's made by combining baby Bella mushrooms with walnuts and seasoning it with spices so it not only resembles ground beef, but it tastes similar to it too.

Notice I say "resembles ground beef" and "tastes similar to beef" and not "exactly like beef" because you cannot get vegetables to have the exact same texture and taste of beef. So if you're expecting that, you will be disappointed. Let's just say, it's as close as you can get to beef with mushrooms, walnuts, and spices.

And because it reminds me so much of ground beef, I'm calling this mushroom and walnut meat, vegan beef. And I've seasoned it so it goes along perfectly with any Mexican dish calling for ground beef.

This vegan beef is to ground beef what coconut milk is to cream and milk. The taste and texture is so close, it's amazing! It even looks similar, as you can see from the photos.

Even one of the carnivorous males I work with liked it. He will remain nameless since he's afraid it will ruin his reputation as a carnivore. Men {shaking my head}.

You can use this vegan beef in any recipe calling for ground beef, such as burritos, tacos, quesadillas, tostadas, and even on top of pizza. However, I'm not sure how it will hold up in soups or gravy. But if you do use it in that matter, please let me know how it worked for you.

If you're vegan or just want to eat healthier, be sure to stop by regularly because I will definitely be using this vegan beef in more recipes to come because I'm loving it and it's so easy to make.

Let me know how you like it and what recipes you plan on using it in.

Vegan Beef (Mushroom and Walnut Meat)

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A vegan "beef" made with mushrooms and walnuts that can be used in any recipe calling for beef. Especially flavorful in burritos, tacos, beef nachos, quesadillas, and on top of pizza.

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Ingredients

• 1/2 cup walnuts, soaked in water overnight
• 1/2 cup dry walnuts
• 10 ounces baby Bella mushrooms, washed under running water
• 1 Tablespoon olive oil
• 3 garlic cloves, minced
• 2 Tablespoons red onion, diced
• 3/4 teaspoon chili powder
• 1 and 1/2 teaspoons oregano
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon cumin

Cooking Directions

1. After mushrooms are washed, dry them with a paper towel and slice. Set aside.
2. Add dry spices into a small bowl. Set aside.
3. Drain water from walnuts that soaked overnight and add to food processor bowl.
4. Combine sliced mushrooms, dry walnuts, onion, and garlic to food processor bowl.
5. Pulse on High until mushrooms and walnuts are processed into small pieces. You might have to remove pieces stuck to sides with a spatula in order to process all ingredients. Be careful not to process too long or your mushrooms and walnuts will be formed into a paste. We don't that. We want small, crumbly pieces.
6. In a large skillet, over medium heat, add olive oil.
7. Once oil is heated, add contents from food processor and spices. Stir together. Continue to stir occasionally while cooking mushroom and walnut mixture for about 5 minutes or until mushroom & walnuts are heated.
8. Remove pan from heat.
9. Can use in a recipe immediately or can be stored in airtight container for up to 1 week in the refrigerator.

Inspired by ~ Michelle at Pure formulas recipe site, Green and Delicious.

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Vegan Beef Nachos

Lately I've been crushing on these Vegan Beef Nachos I made last week. They're full of good for you stuff like black beans, red onion, tomatoes, avocado, and jalapeño. You get it, they're full of veggies that pack a punch to your taste buds!

But the one thing that sets these apart from other vegan nachos is the vegan "beef" I added to them. Yes, vegan beef made with mushrooms and walnuts. Those vegetarians are a resourceful bunch because this vegan beef comes awfully close to beef in taste and texture.

Notice I say "close to beef" and not "exactly like beef" because you cannot get vegetables to have the exact same texture and taste of beef, so if you're expecting that, you will be disappointed. Let's just say, it's as close as you can get to beef with mushrooms, walnuts, and spices.

I absolutely love this stuff and you can be certain it will show up in more recipes from me. I'll be sharing my recipe for vegan beef next week, so be sure to stop back by because this stuff is delicious!

Anywho, back to these nachos, so flavorful and filling you can eat them for dinner. As a matter of fact, YES, you can eat these for dinner!

Your kids (and your main squeeze) will think you're such a cool mom serving up nachos for dinner! Little do they know, they're eating healthy and getting their recommended daily allowance of veggies at the same time.

Chalk up another win-win meal.

Vegan Beef Nachos

Recipe by Julie Murphy @ Sweet and Spicy Monkey

Flavorful beef nachos, vegetarian style.

Prep time: 10 minutes
Cook time: 1 minute
Total time: 11 minutes
Yield: 2
Ingredients

• 1-16 ounce can vegetarian refried beans
• 17.6 ounces vegan beef (mushroom and walnut meat)
• 1-15 ounce can black beans, drained, rinsed, and warmed
• 2 cups shredded cheddar cheese
• 1 avocado, diced
• 1 large tomato, diced
• 1 red onion, diced
• 1 jalapeno, seeded and diced
• 1 head iceberg lettuce, chopped
• plain Greek yogurt
• fresh salsa
• tortilla chips

Directions

1. In a small saucepan, heat refried beans over low to medium heat until warmed. Set aside.
2. You can place all ingredients in separate bowls and let everybody customize their own nachos.
3. Or if you're assembling the plates of nachos, start by spreading tortilla chips over the plate. Followed with a large spoonful of refried beans, spreading an even layer over tortilla chips (as even as you can over the chips).
4. Spread a spoonful of vegan beef over the refried beans.
5. Add a large spoonful of black beans over the top of the vegan beef.
6. Sprinkle cheese over the black beans. Place plate into microwave (about 1 minute) to melt the cheese.
7. Once cheese is melted, remove plate from microwave and sprinkle remaining ingredients over the top: avocado, tomatoes, red onion, and jalapeno.
8. Top with a dollop of plain Greek yogurt and salsa.
9. Garnish plates with chopped lettuce and serve with tortilla chips.

You're welcome!

*Recipe for Vegan Beef can be found 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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