Yesterday was a great day at work. Even though we were busier than a cat in a sandbox, it was a great day. Why, you ask? We had cake, hot out of the oven. The 'Rents made an awesome thing called Monkey Bread. We saw the recipe on The Food Network last weekend, and knew we had to try it out. The 'Rents made it yesterday morning and brought it into us at work, hot of the oven. Even when we started eating it, it was too hot to touch with our hands - yep, it was that fresh. Throughout the afternoon, people would try some of it when they stopped in our cubicle, and by the day's end, I had several requests for the recipe. Let me say it's so easy, even I could make it. Here it is, faithful readers - the recipe for Monkey Bread. The recipe comes courtesy of the pastry chef at Wynn Las Vegas.
Monkey Bread
Flour, for pan
1/2 cup sugar
1 teaspoon ground cinnamon
30 buttermilk canned refrigerator biscuits
1 stick butter, plus more for pan
1/2 cup brown sugar
1 cup walnuts
Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F.
Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.
Bake for about 30 minutes. Remove from the pan when it's still hot to avoid
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