First off, guess who’s baaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaack?!? Birdie has returned to the nest! She has been spotted four times over the last couple of days. Hmmmm, I wonder if there are babies in the future. I’ll keep you posted.
Now on to yummier things…
I have memories from my childhood of eating something called Monkey Bread. I started craving it a few weeks ago. I found a recipe online that sounded and looked so good that my dog was licking the computer screen. Well, not really, but ya’ get my point. Today I got around to making that Monkey Bread. It’s so chowin’ that I have to share the recipe with you. Oh, and here’s a picture of it.
Photo credit: Foodbeast
I got the recipe from The Pioneer Woman website. And for those of you that don’t know Ree Drummond, The Pioneer Woman, everything she makes is yummers! Be sure to check out her recipes.
- 3 cans buttermilk biscuits (the Non-flaky Ones)
- 1 cup white sugar
- 2-3 teaspoons cinnamon
- 2 sticks salted butter
- ½ cups light brown sugar
Preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in a bundt pan,
Next melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. Cook this mixture for several minutes, stirring often until the sugar and butter become one forming a light caramel color. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. Allow it to cool for about 15-30 minutes before turning it over onto a plate.