Monkey Bread


I know I have been totally MIA. I apologize, I shouldn’t make excuses, but I might. I usually do. We went down to Mass for Thanksgiving this year, for the first time ever, which means we did our Black Friday Shopping down there, wowsers were there some seriously good deals, we may have splurged a bit, but isn’t that the point? Sadly, I didn’t knock anyone off my Christmas list that day, it was all shopping for us. Selfish, selfish, I know. Totally worth it. But I digress, my excuses, right. So since we were shopping from the wee hours of the morning until 4 o’clock in the afternoon, our little man spent ALL day in his car seat, poor kid being subjected to malls and crowds for hours, we didn’t want to put him back in his car seat for a 3 hour drive home, so we stayed overnight again. On the way home we “had to” stop at a discount beverage store, where Drew proceeded to buy enough beer for a small army, no joke. “But its such a good deal!” (It really was) So when we FINALLY got home, we unpacked the car, and went to meet my parents to cut down Christmas Trees, which we just had to decorate that night, then the Pats on Sunday, Finally doing  7 loads of laundry on Monday (you’d be surprised what a baby and two people can go through in a week! Plus I bought new sheets, they had to be washed, they’re so soft!)…you get the point..excuses, excuses. I haven’t been around to blog. Sorry.

Now that I have that off my shoulders..if you haven’t had monkey bread you are seriously missing out. If you’ve had it but wait for dessert to eat it, you are seriously mistaken. If you’ve had it and have made it any way but this way, change it up now, seriously. I have had monkey bread from as far back as I can remember. My mom has ALWAYS made it for us for Thanksgiving. So when we decided to go to Mass for the holiday, I knew I had to keep the tradition going and make it down there as well. My mom was always a toss in the quartered biscuits, sprinkle with sugar & cinnamon, coat with the butter, bake. It was always delicious! But doing it this way, everything is evenly coated, so every bite is perfect. Literally perfect. Do it like this, you will be so ecstatic when you flip your monkey bread upside down, and some of the glaze that drifted to the bottom starts falling down the sides of your bread and sinks even more into the biscuits..mmm I want some now!

DO NOT, I repeat, DO NOT, think that you can only make this on Thanksgiving…if you want to use it as a dessert do it, it’s that sweet-alicious! (But if you are using it on Turkey Day, eat it with your meal, not after, you will be so happy you did! It’s the perfect addition to your savory plate of food!) Make this at Christmas time, or for your next Holiday Party. Its pull apart, its full of cinnamon, so you can’t go wrong, plus it has a silly name! So make it. Eat it. Love it. And try not to pick at it late at night after everyone has gone to bed, because there is no way I did that! 😉

Monkey Bread

Ingredients:

  • 4 cans buttermilk biscuits (non-flaky), quartered
  • 1 1/4 cup white sugar
  • 2 Tbsp. Cinnamon
  • 2 sticks Butter
  • 1 cup brown sugar

Directions:

  1. Pre-heat your oven to 350 degrees
  2. Combine the white sugar and cinnamon in a medium-sized bowl with a tight fitted lid. (A ziplock bag could work too, but make sure it is tightly sealed.) Shake the bowl around until combined.
  3. Pop open all four cans of buttermilk biscuits. Cut each circle into four, toss them into the sugar mixture. Do this until all four cans are chopped up.
  4. Tightly seal the lid. And shake, shake, shake. You want all the pieces to be fully coated.
  5. Grease a bunt pan.
  6. On the stove melt the butter, add the brown sugar, mix to combine.
  7. Now in layers: Cover the bottom with a layer of sugar & cinnamon covered biscuits, (they’ll be leftover sugar and cinnamon in the bowl after shaking) sprinkle with more of the sugar mix, carefully pour about a quarter of the melted butter over the top. Continue to do this with another layer of biscuits, followed by more of the sugar mix, another layer of butter, and repeat, until all of the bisquits, cinnamon & sugar mix, and butter are gone. You should get between 3-4 layers. Pour the remaining butter mix all across the top.
  8. Pop in the oven and bake for 35-45 minutes.
  9. When you pull it out, allow it to cool for a couple of minutes, then flip it over onto a plate, and start picking away!! Yumm!

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