Thursday, June 13, 2013

Monkeyin' Around

I am stoked.

I am so totally STOKED.

I am so totally STOKED and now I will show you THIS RECIPE  ----------->-------------->------------->



Yes! Yes! YES! All of my Monkey Bread dreams have finally come true! As I mentioned a few posts back, I have been drooling over the mere THOUGHT of making The Monkey Bread since Christmas time. Well, last Friday night The Fiance' and I decided that we'd waited long enough and dug in, got our hands dirty, and baked the deliciousness that IS The Monkey Bread.

My oh my, was it ever worth the wait. And an apt start to a fabulous weekend, I do believe!

While this is a relatively quick recipe, it did take us a little longer than expected to make it, mainly because I'm obsessed and I wanted to make sure that we had wonderful, delicious brown sugar and cinnamon in every. single. bite. I may or may not have triple double dipped each piece into layers upon layers of cinnamon and brown sugar. Oh my yum.


This is a great Saturday morning breakfast with coffee. It's also a great late-night snack. Or after-work-waiting-on-the-chicken-to-bake appetizer. Whatever floats :)

NOTE: This is NOT a healthy recipe. There is a whole stick of butter/margarine in this bad boy. I almost could not take it! But alas, all in the name of The Monkey Bread. Please use small portions :) It will last longer that way :D Or share with friends! They will love you that much more.


Nom Nom.

Nom Nom Nom!

THE Monkey Bread

3 cans of biscuits
1 cup of sugar
2 tbsp of cinnamon
2 tbsp brown sugar
1 tsp honey or Karo syrup
chopped pecans or walnuts (I used about 1/4 cup, but add more if that's your thing!)
1 stick of margarine (THIS part. Yikes. Please use caution ;) )

Note: If using a dish that is NOT already non-stick, please-oh-PLEASE remember to grease the pan with either cooking spray or a thin layer of butter.

In a medium bowl, mix sugar, cinnamon, and brown sugar (YUM).Cut biscuits into quarters. To ensure that every bite gets flavor, flatten the biscuit pieces, dip in the sugar mixture, the roll the biscuit piece into a ball before placing it into a baking pan. Stack the biscuit balls on top of one another, making a nice cake shape.

Melt the margarine and stir into the sugar mixture, then add the honey/Karo syrup. Stir in half of the pecans, then pour over biscuits. Top with remaining pecans and bake for 20 minutes at 350 degrees.

Turn out of pan immediately. Pairs wonderfully with a hot cup of coffee and friends.

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