Monday, December 20, 2010

Monkey Bread - Caity


This cinnamon sugar glazed bread is cut into perfect little sections that allow you to grab one piece as you walk by...all day. And all day the next day (if there's any left that is!).

I made it for my dance team one day. I set it down, went to change, and came back and there was one piece left. Luckily I ate about 5 pieces while I made it, then I went home and made some more.

Also, please ignore the halo effect on the pictures. My camera had a run in with a cup of beer on Halloween and lost. 
__________________________
Monkey Bread
Recipe adapted from The Pioneer Woman


  • 2/3 cup brown sugar
  • 1 1/4 cup butter 
  • 2-3 teaspoons cinnamon (if you like cinnamon do 3, if not as much do 2)
  • 3 cans buttermilk biscuits (non-flaky kind!)
  • 1 cup sugar
  • 3-4 green apples (peeled and cut into 3/4 to 1 inch pieces) 




Preheat the oven to 350 F

Cut the buttermilk biscuits into quarters.


Then mix together the cinnamon with the white sugar and dump it into a gallon sized plastic bag. 

Then add in all the cut up biscuits. 


Peel, core and chop the apples into 3/4 - 1 inch chunks. Add these into the bag with the biscuits.

Shake the whole bag to get everything evenly coated in cinnamon sugar goodness.


 If you want you can spray the cake pan with Pam or something, but we're about to add 1 cup of butter which tends to prevent any sticking. Any sticking at all. 

Dump the plastic bag's contents into the greased or ungreased pan. 

Then melt the butter in a saucepan over medium heat and add the brown sugar.

When the butter and brown sugar are properly mixed, dump it over the biscuit/apple mix. Try to get it as evenly poured as possible.

When you are looking down into that pan of butter, sugar, biscuits and more sugar, it will make your arteries hurt.
 Growing up with a cardiologist, half of me wants to tell you not to eat it all in one sitting. The other half of me wants to tell you that since there are also apples in it, it's okay to eat it all at once. 

Bake it at 350 F for 30-40 minutes until it's dark brown on top and there are no gooey pieces in the middle. Unless you like the gooey pieces.


Let it cool for 10-15 minutes. This helps it stick together a bit better. 

Then flip it over onto a big plate and gorge yourself.  

_________________________________________________________________

Monkey Bread
Adapted from The Pioneer Woman's Monkey Bread

Ingredients:
  • 2/3 cup brown sugar
  • 1 and 1/4 cup butter
  • 3 cans of buttermilk biscuits (non-flaky kind)
  • 2-3 teaspoons cinnamon (if you like cinnamon do 3, if not as much do 2)
  • 1 cup sugar
  • 2-3 green apples peeled, cored and cut into 3/4 to 1 inch pieces
Preheat the oven to 350 F. 

Mix the cinnamon with the white sugar and dump into a gallon sized plastic bag. Cut the biscuits into quarters and throw them in with the cinnamon sugar. 

Peel, core and chop the green apples into 3/4 to 1 inch cubes and put them in the bag. Shake the bag to coat everything in cinnamon sugar. 

Grease (or don't) a cake pan. Dump the entire plastic bag into the pan and spread the pieces out evenly. 

Melt the butter over medium heat in a saucepan. Once the butter is melted, add in the brown sugar. 

Dump the butter/brown sugar mixture over the biscuit/apple mixture. 

Put the pan in the oven for 30-40 minutes until the top is dark brown and non-gooey. Once it's done take it out of the oven and  let it sit for 10-15 minutes before dumping it onto a big plate.



No comments:

Post a Comment