Monkey Bread was a childhood favorite so I decided to recreate it using a slightly healthier version. What was so great about making it this time was this was a perfect recipe for my daughter to help me with. She helped me mix the biscuit dough, roll the dough into balls and roll the dough in the cinnamon sugar mixture after I dipped them in butter. It was so much fun making this Monkey Bread with her!
The cinnamon sugar mixture is flexible with this recipe. If you want more or less of the sugar or cinnamon, feel free to mix it up however you want!
Recipe (biscuit recipe slightly adapted from my recipe here)
2 cups white whole wheat flour
1 cup all purpose flour
2 Tblsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 Tblsp sugar
1 stick cold butter, cut up into pea sized pieces
2 cups milk
1 cup sugar
2 tsp cinnamon
6 Tblsp butter, melted
In a large bowl, mix together both flours, baking powder, salt, 1/2 teaspoon cinnamon and 1 Tablespoon sugar. Pour cut up butter into flour mixture. Using your hands, break up any butter that stuck together, being sure to coat all the butter with flour and distribute it evenly through the flour mixture. Pour in 1 1/2 cups of the milk and stir until just combined. If mixture is too dry, slowly add the other 1/2 cup of milk until all the flour is mixed in. (You may not need the entire 1/2 cup of milk).
Lightly flour a flat surface. I use a cutting board to roll biscuits out on so it makes clean up easier. Put dough on lightly floured surface and knead for about 3 minutes. Roll dough out about 1/2" thick and cut into approximately 1 1/2" - 2" pieces.
Grease an 8x8 or 9x9 pan. Stir together the 1 cup sugar and the 2 teaspoons cinnamon. Sprinkle about 2 Tablespoons of the cinnamon sugar mixture on the bottom of the greased pan.
Working in batches, roll the pieces of biscuit dough into balls and put into the melted butter. Once it is coated in butter, dip each piece into the cinnamon sugar mixture and place in the prepared pan. Continue until all the biscuit dough pieces have been coated. If there is any cinnamon sugar left over, sprinkle over the top of the monkey bread.
Bake at 350 degrees for 25-30 minutes until all the dough is cooked through.
Seven of the best Poke Cake Recipes, they have been tried by us and our families. Each we will make again and again. So, look over our collection, we hope one will be on your table soon!
Check out our recipe section for all our desserts!
I was looking for a cool summer dessert the other day so I came up with Frozen Pineapple Pie. It's cold and isn't very sweet so it was perfect for when I wanted a dessert but not anything that was very heavy. Just be sure to pull it out of the freezer about 15 minutes before you're ready to serve it!
1 sleeve of graham crackers (about 9 whole graham crackers)
5 Tblsp butter, melted
About 2 1/2 cups frozen pineapple
1/2 cup half and half
1/4 cup milk
1 tsp vanilla
1 Tblsp sugar
Using a food processor, process the graham crackers until they are fine. Pour in the melted butter and process until combined. Press mixture into the bottom and up the sides of a pie plate. Place in the freezer.
Using the same food processor, process the frozen pineapple, half and half, milk, vanilla and sugar until completely smooth. This might take a few minutes. Once it is completely smooth, spread pineapple mixture in graham cracker crust and place back in the freezer.
Be sure to get the pie out of the freezer about 15 minutes before ready to serve.
Although summer is starting to wind down, it is still hot so we are going to be sharing cold or no bake dishes this month. We're kicking it off with Pea Salad. It is so easy to make, and the only thing that needs to be cooked are the eggs. I hope you enjoy this easy side dish!
2 - 15 oz cans peas, drained
4 oz cheddar cheese, cut into cubes
3 boiled eggs, diced (I only used the egg whites but you can use the yolks also if you want)
1/4 cup mayo
Salt and pepper, to taste
Mix everything up, season with salt and pepper, spread in a casserole dish and enjoy!
It's summer and we all need a cool dessert! This sherbet is only 3 ingredients and you don't have to have a ice cream machine.
1 pound frozen strawberries
8 oz Cool Whip Frozen
1/2 cup sweetened condensed milk
Mix ingredients in a food processor or blender. Serve immediately or pour into a 9 x 9 casserole dish. Freeze. When ready to serve, set sherbet out to thaw slightly, mix up and serve.
Try this sherbet with our Vanilla Cake with Whipped Buttercream Frosting
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!