I was looking for something ‘fun’ to make for Thanksgiving morning breakfast. My first thought, “monkey bread’. My husbands response, “What’s monkey bread?”
Where did I go wrong?
How long have we been together and I have never made Monkey Bread?
This travesty must be righted.
There are several different recipes for Monkey Bread. They all have the same basic set of ingredients so here is the one that I used. I am sure you could class it up and make the bread but come on it’s monkey bread.
You will need:
- 4 Cans Refrigerated Biscuits (7.5 oz)
- 1 Cup Sugar
- 2 – 3 Teaspoons Cinnamon (Depends on how much you like cinnamon)
- 1 Cup Brown Sugar
- 3/4 Cup Butter
- Chopped Nuts (Optional)
- Preheat the oven to 350.
- Open the biscuits and cut them into fourths.
- Combine the cinnamon and granulated sugar into a gallon zip bag.
- Put all the biscuits in the bag and shake to evenly coat them all. If you are using nuts add them here.
- In a small sauce pan melt the butter and add the brown sugar. Mix until dissolved.
- I used a springform pan but a bundt pan would also work. I also sprayed the pan. You might be tricked into thinking all the butter will do it but no.
- Put all the biscuits into the pan and pour over the melted butter/brown sugar mixture.
- Bake in the oven for about 30-40 minutes depending on the size and depth of the pan you are using. (Tip – put a cookie sheet under the pan you are using as it is likely to leak a little)
- Once done baking let cool for 10 minutes before trying to turn out the pan. It is easiest to put your serving plate on the bottom and turn it over slowly to ensure it releases.
Best served warm or reheated in the microwave for breakfast for the rest of the thanksgiving break.
I broke my own rule and suffered for it.
As many did this weekend, we were invited to BBQ with some friends. I was excited to try a new recipe and my daughter was excited at the prospect of playing in a truly amazing playhouse. The playhouse was a huge hit. My dessert was decidedly not.
I choose something that looked amazing in the picture but was yet untested by me. I turned a deaf ear to my husband who said, “Make something you know”. I am going on record and saying I should have listened. I know better.
They were bad.
They were really bad.
So after the disaster of my dessert last night I sought redemption this morning. I found it in the form of crepes.
I love long weekends like this one. The kind where you can actually sit down and have a cup of coffee instead of grabbing it on the way to work. Where you can make a breakfast that has a few more steps than pouring cereal. My inspiration was two-fold. We have amazing organic strawberries and farm fresh eggs this weekend courtesy of my sister-in-laws thursday trip to the farmers market and atonement for the previous nights baking debacle.
I used a basic crepe recipes but there are lots of variations out there.
- 1 Cup Flour
- 2 Eggs
- 1/4 Teaspoon Salt
- 1 Cup Milk
- 2 Tablelspoons Melted Butter
- Whisk the eggs and milk together.
- Stir in the flour and salt until the mixture is smooth.
- Stir in the melted butter.
- Place a small amount of batter in a non-stick skillet and rotate the skillet, spreading the batter as thin as possible.
- Flip the crepe over and cook on the other side.
6. We used creme fraiche and strawberries in ours.
7. Fold and serve warm.
Crepes accomplished and the balance restored to my cooking. Thanks to all those who smiled their way through the bad dessert. I promise I will not make that mistake again.