Livin' in the Kitchen

Friday Nights and Monkey Bread

In Uncategorized on September 11, 2011 at 4:34 am

That is the face of a girl (me) thrilled to not be at a football game on a Friday night.

That is the face of a girl fully anticipating a dessert that sat in the oven for an hour.

And that is the reaction you get when someone eats the dish meant for picture-purposes. That white blop? That’s sour cream, not ice cream. Sigh. Poor Tiffany…. 

On the bright side Monkey Bread is comfort food at its finest. Without sour cream, that is.

Plus the process is so simple that you can make it in the most troubling of times. I’m pretty sure you could have tears rolling down your cheeks and this could still come out perfect… just make sure you hold back the tears long enough to zip your plastic baggie.

And when you’re flipping the pan make sure to wait the entire 15 minutes. Don’t wait 12 and think it’s okay. It’s not coming out whole. Trust me.

Not speaking from personal experience or anything. But theoretically if you were to tip the bread out at 12 minutes, I bet it would break on the side and make for a gorgeous picture. Just sayin’.

Monkey Bread
Slightly adapted from Pioneer Woman’s Monkey Bread
3 cans Buttermilk Biscuits -Non Flaky Ones- (I made my own! Check out recipe below.)
1 cup sugar
1 tablespoon cinnamon
2 sticks butter
1/2 cup brown sugar

Preheat oven to 350 degrees.
Cut the cylinder pieces of dough into 1/2-1 inch thick slices. Then slice those into four pieces.
Mix the sugar and cinnamon in a big plastic bag and add your dough, mix until the sugar coats the dough completely.
Melt the butter and brown sugar over the stove top until the sugar has dissolved, continue to stir until it does.
Place the cinnamon sugar dough into a bunt cake pan, pour butter mixture over the top, and bake for 30-40 minutes.
Allow to cool 15-30 minutes!
Enjoy!

Buttermilk Biscuits
Adapted from Alton Brown’s Southern Biscuits
4 cups flour
8 teaspoons baking powder
2/4 teaspoon baking soda
1 2/3 teaspoon salt
8 tablespoons butter
2 cup buttermilk, chilled
Mix the flour, baking powder, baking soda, salt, and butter together in a mixer. Add the buttermilk until combined. Beat for 30 seconds.*
Roll into 2 long cylinders and refer to above recipe.
*Remember that this recipe doesn’t call for flaky rolls which is why you’re beating it together. It’s also why I omitted the shortening. Don’t be afraid to mix this!

Stay Sweet and thanks for reading,
Jess : )

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