Monkey Bread

Wednesday, October 14, 2009



I was asked to come up with some kind of dessert that was 'chocolatey' and 'fun'.  After doing some research, I came up with my own version of Monkey Bread.   This is a great dessert or something to eat in the morning with your coffee. It's also kid friendly to make - they can roll the dough into balls and dip them in the butter and sugar.


Monkey Bread


Dough
4 tbsp. warm water (about 100 degrees)
1 tbsp. sugar
1 envelope dry yeast
3 c. flour
6 tbsp. sugar
Dash of salt
5 tbsp. butter, room temperature
5 eggs, room temperature


Topping
1/2 c. butter, melted
1 c. sugar
2 tsp. cinnamon
1 tsp. cocoa


Pour 1 tbsp. sugar and yeast on top of the water and set in a warm place until mixture begins to foam.  Add flour, sugar and salt in a medium bowl.  Cut in butter with a pastry cutter until all is completely blended.  Add two eggs and the yeast mixture and mix well.  Add the remaining eggs one at a time and mix until dough becomes spongy.  Knead dough for about 10 minutes on a floured surface. Place dough in a well greased bowl and roll dough around in bowl to grease all sides.  Cover with plastic wrap and set in a warm place to rise. Let rise for about 1 -1 1/2 hrs. until dough has doubled in size.


Preheat oven to 350 degrees.  Butter and flour a bundt pan.  Melt butter in a small bowl. In another small bowl, mix sugar, cinnamon and cocoa. Take dough and knead again for about 5 minutes. Shape dough into balls  - about 2" in diameter and set aside. Roll dough in the butter and then in the sugar mixture. Place balls in bundt pan forming a layered 'ring'.  Cover with a towel and let rise for about 15 minutes. Bake in 350 degrees oven for about 45-50 minutes. Remove bread from pan while still warm.


Your finished product:





Enjoy!


If you liked this, you may like:

Pumpkin Bread


Mini Cheesecakes












Mini Cheesecakes

Monday, October 12, 2009



As we all know, Thanksgiving is around the corner. This year, my mother and I have split the holidays - she gets Thanksgiving and I'm in charge of Christmas. This will be the first major holiday that I'm doing so I'm a little nervous. I thought the smart thing to do is to try things out before the holidays and I picked dessert first.  I've always wanted to try to make mini cheesecakes and thought that this was the perfect opportunity.

Mini Cheesecakes
2 packages Keebler Ready Crust Mini Graham Cracker Pie Crust
2 packages (8 oz.) Philadelphia Cream Cheese, softened
1 c. sugar
1 tbsp. cornstarch
1/2 tbsp. vanilla
2 eggs
1/2 c. sour cream

 
Preheat oven to 325 degrees.  In a large mixing bowl, beat cream cheese on medium speed, until fluffy.  Add sugar, cornstarch and vanilla; beat until combined.  Add eggs one at a time until mixed thoroughly. Stir in sour cream.

Place mini pie crusts on a cookie sheet.  Pour mixture into each crust.  Bake at 325 degrees for about 40 minutes or until center is almost set. Cool on wire rack for 15 minutes and then place in fridge. Chill for at least 3 hours and serve.

Enjoy!

If you liked this, you may enjoy:

Pumpkin Cookies with Walnuts

Pumpkin Bread

Chocolate Covered Strawberries