Monkeying Around

Friday, March 03, 2017

Obviously one of the greatest, seriously, greatest things about being back in America is the food!  Living back in the land of all ingredients has been amazing!   (For real!)

There are just some things that you can't get in Ubeki-beki-bekistan no matter how hard you try.

Case in point....

Now, I'm a Southern girl, I know these aren't real biscuits.   And I certainly can (and I do) make a mean biscuit (just ask the husband, we won't talk about how many D eats when I make them, bless his heart!)  

No, these tubular biscuits are only good for one thing in my kitchen.  Now, you are welcome to use them for whatever your heart desires, and I'm sure it's tasty, but our fake biscuit use of choice over here is...  Monkey Bread!

Gooey, perfection, and a perfect balanced breakfast.   (Okay, so maybe I embellished a bit on that last part!)  The other morning I was suffering from 'mommy sleep' and was up at the crack of dawn so I made the family some Monkey Bread.  

I went off of a new recipe this time, and it did not disappoint.  I'll be nice and share it with you!  And I'm sure your crew will enjoy it as much as mine did...  to the very last fake biscuit lump.


(The best) MONKEY BREAD 
adapted from John Currance
  • 3/4 cup sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup pecans (chopped)
  • 1/2 cup golden raisins
  • 1/2 cup apples (diced)
  • 2 cans biscuits (cut into quarters)
  • 1 1/4 cups brown sugar (firmly packed)
  • 2 sticks unsalted butter (melted)
  • 2 teaspoons pure vanilla extract
  • Preheat the oven to 350ºF. Oil a bundt pan.  
  • In a gallon-size zip-lock bag combine the sugar, cinnamon, and nutmeg. In a large bowl, toss the nuts, raisins and apple with 2 tablespoons of sugar mixture, then spread in the bottom of the pan.
  • Add the biscuits to the bag, and toss to combine. Layer the biscuit pieces and sugar mixture evenly on top of the nuts, raisins and apple. Don't worry if it doesn't look pretty, everything will expand and even out in the oven! 
  • In a small saucepan over medium heat, add the brown sugar, butter, and vanilla and stir to combine. Simmer. Pour the sugar mixture over over the biscuit pieces. Bake until golden brown and puffed up nicely, about 35 minutes. Allow to cool for 3 to 4 minutes, then turn out onto a large serving plate. Serve warm and pull off the individual pieces.

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