Tag Archives: monkey bread

Midnight Snack

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On the way to the kitchen,

I felt a pang of despair.

The shopping wasn’t done,

The food wasn’t there!

 

The growling continued,

It was really quite loud.

I was worried the neighbours,

Would think it’s a crowd!

 

The fridge was near empty,

And the cupboards were too.

A box of dog biscuits,

Add an egg that was blue?

 

An emergency in the making,

Is this 2 AM tryst.

I really am hungry,

My dinner I missed!

 

My eyes are growing sleepy,

My hunger can wait.

I must put my head down,

For an hour or eight.

 

I’ll have dreams of some bacon,

Some eggs and some toast.

My mind will be satiated,

With eating engrossed.

 

Then in just a few hours,

I shall be replete.

My hunger assuaged,

The crisis complete.

 

 

The item above is a picture of Monkey Bread. It is a wonderful, sweet, delectable 2 AM snack. And I speak from experience.

Monkey Bread

Ingredients

  • 1/2cup granulated sugar
  • 1teaspoon cinnamon
  • 2cans (16.3 oz) refrigerated Biscuits (8 Count)
  • 1/2cup chopped walnuts, if desired
  • 1/2cup raisins, if desired
  • 1cup firmly packed brown sugar
  • 3/4cup butter or margarine, melted

Directions

Heat oven according to the biscuit package. Generously grease 1 pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits.

In small bowl, mix brown sugar and butter; pour over biscuit pieces. 

Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.

 

Monkey Bread Lives!

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  •  

    I am sure most of you have seen the videos on Facebook for Monkey Bread. It is a ridiculously delicious quick snack that is made using refrigerated biscuit dough, sugar, cinnamon, margarine and nuts. Or at least that’s what you’re supposed to use!

    I bought the refrigerated biscuit dough and the cinnamon. I really didn’t think there was anything else I needed. Skip to the morning I decided to make these wee biscuits. It appears I am missing a few pertinent items. I have sugar cubes instead of loose sugar.   Not having a mortar and pestle it ain’t easy to make cubes play nice. That’s okay. I have powdered hot chocolate and chai which when mixed with the cinnamon should be just fine. I just love my optimism!

    I also didn’t have a bundt pan but hey, a pan’s a pan right? I cut the biscuits into quarters and coated them with my hot chocolate cinnamon mix. I tossed some mixed nuts in the bottom of the pan and a little of the sauce as well. About that sauce, I didn’t have any sugar but I did have some maple syrup. Mixed with butter it tasted pretty damn nice!

    I put it in my toaster oven, put it on the appropriate temperature and walked away. Imagine my surprise when 30 minutes later this came out of my oven:

    IMG_0896

    It worked! And it tastes really good!

     

    Ingredients

    • 3 (12 ounce) packages refrigerated biscuit dough
    • 1 cup white sugar
    • 2 teaspoons ground cinnamon
    • 1/2 cup margarine
    • 1 cup packed brown sugar
    • 1/2 cup chopped walnuts (optional)
    • 1/2 cup raisins

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt(R) pan.
    2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
    3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
    4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.