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Monkey Bread Recipe

August 9, 2009 By

monkeybreadMy boys woke up WAY earlier than I’d hoped this morning, but what’s a mom to do? I cleared off the dining room table, made myself a cup of hot chocolate, and sat back and watched my boys make me breakfast!

Monkey bread has been one of my favorites since I was a little girl and it’s so easy that even my 3-year old and 5-year old could do it with minimal assistance.

We enjoyed our monkey bread with a glass of cold milk but I’m told it’s good with coffee too. The boys could not be prouder that they made this themselves!

Ingredients

  • 1 Cup Sugar
  • 1 Tbsp. Cinnamon
  • 4 Cans of refrigerator biscuit dough
  • 1/2 Cup butter
  • Optional: Chopped pecans or raisins

Directions

  1. Preheat oven to 350 degrees.
  2. Grease or butter the inside of a bundt pan or tube pan.
  3. Combine cinnamon and sugar in a large Ziploc bag or a bowl with a tight lid.
  4. Break each of the raw biscuits into 3-4 pieces and drop in the cinnamon/sugar mixture a few at a time. Seal the bag or bowl and shake to coat all pieces. Drop the coated dough into the pan.
  5. If you’re using nuts or raisins, sprinkle them evenly around the pan after about half of the dough is in.
  6. When all of the biscuits are coated and in the pan, melt the butter in a saucepan. Add the remaining cinnamon/sugar mixture and bring to a boil, stirring frequently.
  7. Pour the cinnamon/sugar/butter “syrup” evenly over the dough in the pan.
  8. Bake for 30-40 minutes. The top should be slightly crunchy and the biscuits should be done.
  9. Let sit in the pan for a few minutes to cool, then carefully turn out onto a cake plate. Be very careful as any “syrup” that drips out of the pan will be VERY hot and VERY sticky.
Filed Under: Blog, Food Talk, Recent Articles, Recipe Box 6 Comments

The Best Summer Strawberry Pie Dessert

June 28, 2009 By

This is one of my favorite desserts to make in the summer time.  It is quick, easy, and delicious.  I am usually a chocolate dessert kind of girl, but this really hits the spot.  Even the kids love it.

 strawberries

First, I take two small containers of strawberries.  You can use more, you can use less.  I clean them and slice them pretty small.  Set aside. 

 ingredients

Then, fill a saucepan with 4 cups water, 4 Tbls cornstarch and 1 cup sugar.  Cook on medium heat for twenty minutes, stirring occaisionally. 

jello

  Take the mixture off heat and stir in a 6 oz mix of strawberry jello and stir until dizzolved.  Let cool.

strawberrymix 

img_4513 

 Now its time to make the crust.  You need 2 sticks of melted butter, 2 cups flour and 2 Tbls sugar.

 mix

 Mix together.

oven 

 Press into 9×13 pan and bake 15-20 minutes at 350 until golden brown.

finishedy 

 Let the crust and jello mixture cool completely.  Once cool, pour the jello mixture on top of the crust and refrigerate until set. Voila!

Printable recipe – strawberry-pie 

Filed Under: Blog, Desserts, Recent Articles, Recipe Box 8 Comments

Pistachio Cupcakes

March 15, 2009 By

These aren’t Irish, but they are definitely green and delicious. Why not make these for a yummy St. Patty’s Day?!

dscn39171

Pistachio Cupcakes with Magnolia Frosting

(from http://www.52cupcakes.blogspot.com)

Cook Time: 18-20 minutes            Yields: 20-22 cupcakes

Ingredients for Cupcakes:

  • 1 3/4 cups all-purpose flour
  • 1 (3-1/2-ounce) package instant pistachio pudding mix
  • 2/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup miniature chocolate chips
  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped pistachios

Directions:

In a mixing bowl, add the first 5 ingredients; stir to combine.

Add in the mini chocolate chips; stir to combine.

In another bowl, add the eggs, milk, oil, chopped pistachios, and vanilla; stir to combine.

Pour the liquid mixture into the dry mixture; stir until well mixed.

Fill paper-lined muffin cups 2/3 full.

Bake for 18-20 minutes or until pick comes out clean.

Let cool in pan for 10 minutes, then transfer to wire rack to finish cooling.

Ingredients for Magnolia Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 to 8 cups confectioners’ sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract

Directions:

Place the butter in a large mixing bowl.

Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.

If desired, add a few drops of food coloring (I used 3 drops to make a nice pastel green) and mix thoroughly.

(Use and store the icing at room temperature because icing will set if chilled.)

Icing can be stored in an airtight container for up to 3 days.

Filed Under: Blog, Recipe Box 1 Comment
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