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Monkey bread made with homemade buttermilk biscuits and scaled down to feed just two or three people.
In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Using a pastry cutter, blend in the butter and shortening until the mixture resembles coarse sand with a few pea-sized pieces. Add in the buttermilk, stirring until just mixed.
Turn dough out onto a lightly floured surface. Knead dough a few times, then pat or roll until dough is 1/2-inch thick. Using a knife or dough blade, cut dough into approximately 52 half-inch square pieces. Roll pieces into balls using the palms of your hands.
In a large zip-top bag, combine the cinnamon and sugar. Add the biscuit pieces; close the bag and shake to cover all of the pieces in the cinnamon-sugar.
At this point you can choose to either continue on in the recipe, or store the bag of cinnamon-sugar-covered biscuit pieces in the fridge until the next morning.
Preheat oven to 350 F (or 325 F if using a glass or ceramic loaf pan). Grease an 8×4-inch loaf pan; set aside.
When ready to bake, dump the biscuit pieces (and any loose cinnamon-sugar) into the prepared loaf pan.
In a small bowl, add the butter and brown sugar. Microwave on medium-high power for 1 to 1 1/2 minutes, stirring every 20-30 seconds until the butter is melted and the mixture becomes a uniform golden color. Pour evenly over the biscuit pieces.
Bake for 30-35 minutes, or until the biscuit pieces are cooked through and the top of the monkey bread takes on a deep caramel color. Then remove the pan from the oven. Allow the monkey bread to rest in the pan for at least 5 minutes (longer if you don’t want to hazard burning yourself as I did … don’t be like me) before flipping onto a plate to serve.
Recipe inspired by/adapted from recipes from Dessert for Two and The Pioneer Woman.
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These beauties are nutrient-dense, full of healthy fats, protein and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime. Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body, but it is magic when paired with blueberries.
I will admit that I adore traditional banana nut bread, but I always feel as though there is something missing. In this recipe, I added cinnamon and nutmeg to provide a warmth and depth of flavor that cannot be achieved any other way. For those of you who say, “I do not like bananas,” you should still give this recipe a try. My husband said that it reminded him of carrot cake!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!