My Family’s Cookbook: Monkey Bread

Sometimes, if you’re lucky, you’re able to have breakfast that tastes like dessert. In the case of something like my favorite Grilled Peaches with Cinnamon and Brie (I will stop talking about them eventually. I promise.), it’s because of the natural, healthy sweetness of fruit. But in the case of this week’s recipe, it’s because of good ol’ fashioned sugar, butter and all that other stuff that I’m not sure would be considered part of a balanced breakfast. 😉

IMG_7454

But that’s okay. A little indulging here and there isn’t so bad, and if you’re going to have an indulging breakfast, this Monkey Bread may be just the thing you need. I first had Monkey Bread a few years ago, and I thought that I was the last one to find out about it. Recently, however, I’ve come across some people who hadn’t heard of it, so if there are any other Monkey Bread novices out there, I’ll give you some background info on this delicious treat.

IMG_7446

It was explained to me that Monkey Bread got its name because of the way you eat it. Bits of biscuits are cooked together to create the entire bread, which makes it easy for breakfast go-ers to pull apart or pick off pieces to eat, similar to the way monkeys pick things. I know – kind of gross. But I swear you’ll forget about that after trying this for yourself. The pieces are so soft and sweet, and when you get it fresh out of the oven – mm! It’s the best.

IMG_7466

{Don’t mind the bits of yellow. I may have eaten eggs right before taking this picture.}

This can get a bit messy, so for all those who would like to avoid that, I have a tip that my family just discovered: tongs! Instead of picking the Monkey Bread apart with your hands (the most fun way) or attempting to cut a piece with a knife (perhaps the least successful way), use tongs to serve yourself. It’s easy to get a good-sized portion at once, and it doesn’t leave a mess! Tell me: do you have any sneaky food tricks?

IMG_7458

Monkey Bread

Ingredients

  • 1/2 Cup sugar
  • 1 tsp. cinnamon
  • 2 cans Pillsbury Grands Homestyle Refrigerated buttermilk biscuits
  • 1/2 Cup chopped walnuts, if desired
  • 1 Cup brown sugar
  • 3/4 Cup butter, melted

Instructions

  • Heat oven to 350° F.
  • Lightly grease 12-cup fluted tub pan.
  • In large plastic food-storage bag, mix sugar and cinnamon.
  • Separate dough into 16 biscuits (there are 8 in each can); cut each into quarters.
  • Shake biscuits in bag to coat.
  • Arrange biscuits in pan, adding walnuts among the biscuit pieces.
  • Mix brown sugar and butter; pour over biscuit pieces.
  • Bake 28 to 32 minutes or until golden brown and no longer doughy in center.
  • Cool in pan 10 minutes.
  • Turn upside down onto serving plate; pull apart to eat. Serve warm and enjoy!
Advertisements

Grilled Peaches with Cinnamon and Brie

To me, peaches are one of those fruits that screams “summertime.” I’ve always enjoyed a good, juicy peach, since you don’t have to prepare it in any particular way for it to be tasty. The entire summer though, I’ve seen all sorts of things talking about different types of fruit to grill, and peaches have been mentioned numerous times. Therefore, I decided to put my grilling skills to the test, and I now have a new favorite breakfast: grilled peaches with cinnamon and Brie.

IMG_7369

It’s such a simple meal, yet it tastes like a decadent treat. I think it could definitely work as a dessert, but I love it for breakfast. Before I do anything with the peach, I take my piece of Brie out of the refrigerator, since Brie is best served at room temperature. By the time I finish preparing my peach, the cheese is ready to go. Then I cut my peach however I please. I’m sure there’s a “proper” way to slice a peach, but I really don’t care about that. I just like to have lots of smaller pieces to work with. One important thing to note when picking out a peach to grill: you want to avoid soft peaches and pick one that is pretty hard. There should just barely be any resistance when you squeeze it, but don’t worry – the peach will soften after it’s been grilled. After I cut my peach, I make sure to coat the pieces in oil, and I throw them on the grill! I’ve been using my friend’s handy dandy George Foreman grill, which works great. I may get one for myself when I move back to Massachusetts just so I can continue to easily prepare my grilled peach breakfast!

IMG_7350

My favorite part (besides the taste, of course) is seeing those beautiful grill marks on the peach slices. The peach will cook even if you don’t see grill marks, but I like them, so I cook each piece until I see the marks on one side, and then I flip them over and cook them until they appear on the other side. I then remove them from the grill, sprinkle some cinnamon on top and voilĂ ! You’ve got yourself a gourmet breakfast for one. If you’re not the biggest cinnamon fan, feel free to leave it out. I forgot to add the cinnamon once, and it was still a delicious meal. Grilling the peach really brings out its sweetness, and the Brie complements it quite nicely. I hope you all give this one a try and let me know: do you have any favorite grilled fruit recipes?

IMG_7375

Grilled Peaches with Cinnamon and Brie

Ingredients

  • 1 hard peach
  • oil
  • cinnamon
  • Brie

Instructions

  • Place the Brie on a plate so that it will be room temperature by the time you’re ready to eat your peach.
  • Cut your peach however you’d like, and coat the pieces in oil.
  • Place the peach pieces on the grill and cook until you can see grill marks. Flip the pieces over and cook for just as long.
  • Removes the peach pieces from the grill, sprinkle some cinnamon on top and enjoy!