Individual Strawberry Monkey Bread with Cream Cheese Frosting


I am loving winter in Florida.

It’s a joke to call it winter. It’s been amazing out. We had one cold weekend so far and you would have thought the end of the world was coming. People reacted to at the grocery store the same way that people in Boston reacted to snow storms. Everyone at the grocery store was all bundled up and talking about how cold it was. I was standing there in a sweat shirt like “yo, you have no idea…” It was like 45 out. ha!


I remember how the cold would cut through the air when the wind would whip around the buildings. The morning walk from the train station was never welcomed. Basically, I hated any time that I needed to leave the house.


But I can handle the winter now down here. The one that consists of us running the dogs outside for the last pee of the night while we are barefoot. The ‘brisk’ winter that allows us to comfortably sleep with the windows open. The winter that makes you laugh at your child when they say “It’s chilly out Mommy, I need a coat.” It’s 65 degrees, that’s sunroof and windows down weather kiddo. Stop whining. (And yet, she will happily get naked and play with the sand box/water play thing at the same temp…)

To all my friends and family freezing… don’t hate me. Just remember to come and visit us when you can’t handle any more shoveling, lost mittens, and scraping ice off your car anymore. We can hang out on the lanai or whatever. Oh yeah, our house, we finally have a closing date!!!! More on another day.


Instead, get cozy up in your house with these awesome Individual Strawberry Monkey Breads with Cream Cheese Frosting.

Don’t be like ‘Fool, why are you sharing a recipe with strawberries?! They aren’t in season now!” Well, in fact they are! They are in season here in FL. So when you are getting strawberries up in New England now chances are they are from FL. Go on, check the label…

The sweet fruit mixed into the already sweet monkey bread makes it 10x more awesome than it is already. Unless you are a 3 year old, then you will tell your mom to pick all the strawberries out… send help.

Don’t feel like making these in muffin tins? Then you can make 2 loaves and just increase the baking time (approx. 32-35 minutes). Just keep an eye on it until it’s golden brown. It’s easily adaptable. And delicious.


Individual Strawberry Monkey Breads with Cream Cheese Frosting

Makes 24


For the Monkey Bread

  • 1 package (2 and 1/4 teaspoons) active dry yeast
  • 1 and 1/2 Cups warm milk (110F-115F, 2% or whole milk, no lower)
  • 1/4 Cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for rolling out the dough
  • 1 1/2 Cups diced fresh strawberries
  • 1 Cup granulated sugar
  • 1 Tablespoon cinnamon
  • 1/2 Cup butter, melted

For the Frosting

  • 8 ounces cream cheese, softened to room temperature
  • 3 Cups powdered sugar
  • 1/2-1 Tablespoon milk


  1. Proof the yeast in the milk until the yeast is fragrant and bubbly, this takes a few minutes.
  2. In the bowl of a stand mixer, mix the melted butter, sugar, vanilla extract, and eggs together. Add the milk to the bowl and mix again.
  3. Add 3 Cups of flour to the bowl and mix well. Scrape down the bowl, and add the remaining flour. Mix well to combine all the ingredients, about 4-5 minutes
  4. Remove the dough to a well greased bowl. Cover with plastic wrap and let raise for at least 1 hour.
  5. When ready to assemble the monkey bread, preheat the oven to 350 degrees.
  6. Put foil cupcake liners in the cavity of 2 12-cup cupcake tins.
  7. Combine the strawberries, granulated sugar, and cinnamon together in a large bowl.
  8. Roll out the dough on a well-floured, clean, level work surface. The dough should be 1/2″ thick. Cut into 3/4″ x 3/4″ pieces.
  9. Mix the cut dough pieces into the strawberry and sugar mixture. It will get a bit gummy but that’s okay. Pour the butter over the mixture and then get your hands messy!
  10. Evenly portion out the dough into the cupcake liners.
  11. Bake for 22-25 minutes, until the top the golden brown.
  12. While the individual monkey breads are baking, mix together the cream cheese, powdered sugar, and milk well until you have a smooth, creamy mixture. It should be a thick consistency.
  13. Drizzle the frosting over the warm monkey bread when serving.
  14. Store extra monkey bread and frosting in air tight containers for 2 days, max.
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Pull Apart Pepperoni Pizza Bread


Umm, Florida… get your act together.

It’s just too cold right now.


As I type this it’s 44 degrees here (Sunday night!). It was so cold this morning that I didn’t want to get out of bed.

Yes, I am well aware that is not really cold. Prior to the move in Feb, I grew up in New England my whole life so I know cold temps. We did the long witers, polar vortex, record setting cold and snow, and blizzards. So I know what cold feels like when you are wearing coats inside since you just can’t stay warm, nor really afford cranking up the heat. Or when your bus breaks down from the cold. Or when your dog won’t even go outside since it’s so cold… ya get the point.


But, this is just not ‘right’ for Florida now.

We went out for a friend’s birthday on Friday and we were supposed to go golfing, but the wait time was crazy and it was just too cold. Even when we were called everyone was like “yeah, no thanks, too cold.” It seriously was cold, but the worst part was the wind. The wind chill temp was in the 30’s. nope.

Anyway, I’m over the ‘cold’ but I’m not over how good this pull apart bread is.

It’s so good. So, so good. I love pizza so this pull apart bread that is loaded with cheese and pepperoni that you then dip into pizza sauce. So much flavor. So much cheese pull.

It doesn’t take much effort to make. Autumn even helped me roll it out!


The dough it simple to make. Then ya roll it out and you sprinkle it a whole bunch of cheese and pepperoni all over the buttery dough. Slice up pieces, slap them together and put them in a loaf pan. You’re about 45 minutes away from the best herby cheesy bread that you yank part and dip into hot pizza sauce.

This is just so perfect for post season game watching. (ugh you let me down Giants!) It will go over really well for The Superbowl. I bet everyone will be loving this.


Pull Apart Pepperoni Pizza Bread

Makes 1 loaf


  • 1 Cup plus 2 Tablespoons warm milk (105-110 degrees, 2% or whole milk)
  • 1 package active yeast (2 1/4 teaspoons)
  • 3 Cups flour
  • 1 teaspoon salt
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 Cup olive oil
  • 4 ounces of butter, melted
  • 2 Cups shredder mozzarella cheese
  • 1 6-ounce package sliced pepperoni
  • serve with hot pizza sauce


  1. Bloom the yeast in the milk for a few minutes.
  2. In the bowl of a stand mixer or a large bowl, add the flour, salt, parsley, garlic powder, and onion powder. Mix to combine.
  3. Add the milk and the oil to the dry ingredients and mix well to combine. The dough should be coming together to form a ball and pulling away from the sides of the bowl. The dough is a bit moist so if it’s a bit dry add a bit more milk.
  4. Transfer the dough to the well- oiled large bowl and cover with plastic wrap. Let sit for at least 1 hour to double in size.
  5. When you are ready to make the bread, preheat the oven to 350 F.
  6. Roll the dough out so it’s about 12″ x 20″. Spread the melted butter on dough. Using a pizza cutter, cut into pieces that are about 4″ x 5″. Then sprinkle the cheese over all of the pieces, add 2 pieces to pepperoni to the pieces.
  7. Stack the pieces on each other. Turn the last piece to face in so the dough it on the outside. Then place into the butter loaf pan. Sprinkle any cheese that fell off during assembly on top of the bread.
  8. Bake for 35-45 minutes, until golden brown and the cheese is melty. Remove and let cool for 10 minutes before serving with hot pizza sauce.


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Browned Butter Buttermilk Banana Pancakes


Did you ever watch Buffy The Vampire Slayer?


I did when it was on the air and I am rewatching it now and I am still in love with it all. Plus, Angel too. It was great then and still great now. (And I watch Bones too since David Boreanaz ages like a fine wine…)

Not only am I rewatching them, I am watching them in chronological order, per “The Watcher’s Council“, of course. Why does that matter? Well, there was a lot of cross over between Buffy and its spin-off show Angel. So certain episodes should be watched in a certain order, for best enjoyment.


I highly suggest that you rewatch the series or give it a start if you haven’t watched it before. At the very least the fashion and use of flip phones are highly amusing.

Maybe you can make a big stack of these Browned Butter Buttermilk Banana Pancakes and cozy up to Hulu to binge watch on some Buffy and Angel. I highly suggest it.

Move aside popcorn, pancakes are better!


Brown butter, bananas, and pancakes… they solve all problems.

Just like David Boreanaz’s abs.


Browned Butter Buttermilk Banana Pancakes


  • 1/4 Cup butter, plus butter for cooking the pancakes
  • 1 large very ripe banana (if your bananas are small then use 2)
  • 1/4 Cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 Cups buttermilk
  • 2 1/2 Cups flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Serve with slices of banana and maple syrup


  1. Brown the butter following these instructions. Let cool, to prevent cooking the eggs.
  2. In a large bowl, or in a bowl of a stand mixer, beat together the banana, brown sugar, eggs, vanilla extract together.
  3. Add the butter and buttermilk and mix well.
  4. Gently fold in the remaining ingredients. The batter should be incorporated together well but still a bit lumpy.
  5. In a skillet over medium low heat, melt butter. Add a ladle (approx 1/4 Cup) of batter to the skillet. Cook gently until a generous amount of bubbles appear, then flip. Cook another few minutes until done. Serve with sliced bananas and maple syrup.

Inspired by Be Mindful, Be Human


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Buffalo Chicken Meatball Sliders


I have a good story about how awkward I am.

And how I really embarrass my husband.


Two weekends ago I planned on getting Autumn out of the house to give Price a break by swinging by the house to check on its progress and then go to the grocery store for a few things. She thought this idea was ridiculous so a quick meltdown later and he was in the car with us. We did the house stuff and then went to the grocery store, where things got interesting.

I typically get myself in trouble by climbing things in the grocery store… hello, short people problems. But this was just good old me talking.

You see, Publix has this thing where they offer to help you with your groceries to your car. Great for old people, not great for awkward people, like myself. So when the bagger offered that to us…

Bagger Chick: “I can help you with these to your car.”

Me: “That’s okay.”

Bagger: “You don’t have a cart…” (Price used a basket to carry the stuff in the store, it really wasn’t that much stuff, like 4 bags)

Me: “No, you see I hate the whole Publix thing with helping you to the car. It’s really weird.”

Bagger: “What?”

Me: “Well, then I need to make small talk with you as we walk to the car, and that is like the worst thing ever for me. I’d sooner die.”

Cashier: “You don’t have to talk to us. We like silence too.”

Me: “That’s just worse, walking in silence next to you while you push my cart to the car. That just looks weird.”

This whole time Price is staring at me with his mouth gaping wide as he pays. He was watching this whole thing, and I was the star of the show.


So I mortified my husband, but entertained Amanda with my snaps recounting the whole thing in the car as he shook his head at me, saying “Why can’t you be normal!?!!?”

I am loads of fun to be married to.


And for when you have those moments when you are saying something idiotic, foolish, embarrassing, just shove another one of these Buffalo Chicken Meatball Sliders in your mouth to shut up. Tastes better than your foot!


Buffalo Chicken Meatball Sliders

Makes 12


For the sliders

  • 1 pound ground chicken
  • 3/4 Cup panko breadcrumbs
  • 2 Tablespoons minced green onion (about 2 green onions)
  • 1 teaspoon onion powder
  • 1 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon or so of oil
  • 3 Tablespoons butter
  • 1 Cup hot sauce
  • 12 dinner rolls

For the blue cheese dressing

  • 4 ounces of blue cheese
  • 3/4 Cup sour cream
  • 3/4 Cup mayonnaise


  1. In a mixing bowl, combine the chicken, panko bread crumbs, green onion, onion powder, celery salt, garlic powder and pepper. Mix well. Let rest 5 minutes before rolling into 12 equally sized balls.
  2. In a large skillet over medium low heat, heat the oil until shimmering, just 30 seconds or so. Add the meatballs. Cook for 5-7 minutes, turning regularly to brown all the sides.
  3. Add the butter and cook for 2 minutes or so. Add the hot sauce and remove from the heat. Move the meatballs around to coat them all.
  4. To make the blue cheese dressing, crumble the cheese in a bowl. Add the sour cream and mayonnaise and mix well to combine.
  5. Assemble by slicing open the rolls, placing a meatball on each roll, adding some blue cheese dressing, and capping off with the roll’s top. Wallah!
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Homemade Monkey Bread


Happy New Year!!!!

I have some exciting news, besides my pregnancy (more on that for another day!), I have picked out the theme for my weekly foodie posts… Monkey Bread Mondays!

I am going to be focusing this year’s challenge theme on sweet and savory monkey breads, cinnamon rolls, and pull apart breads. All that deliciousness right here, every Monday.


There is just something so irresistible about taking fresh bread out of the oven. It’s totally all about that yeasty goodness smell. And when that fresh bread is loaded up with cinnamon, sugar, butter, chocolate, and nuts or cheese, herbs, and bacon things get pretty epic quickly.

So while I am making more than just monkey bread, I am calling it Monkey Bread Mondays. You’ll just have to deal. It’s like my Taco Tuesday series, I didn’t just make tacos, I filled you up with tacos, enchiladas, sauces, rice, beans, soup, drinks, and desserts.


To kick things off, I made a classic Monkey Bread from scratch.

I have made plenty of Monkey Breads from the rolls you get from the can, and they are dang good, but I wanted to share with you a yeasty one. Things just need to get off on the right foot to kick off the year.

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The bread takes just takes about 15 minutes to prep before the dough gets to hang out for an hour (or even over night). Then it’s a quick roll out, cutting, coating in cinnamon and sugar, then then dumping a bunch of butter all over all of that. Butter is the best.

My tips and tricks for a delicious Monkey Bread:

Get the milk at the right temperature- this is what activates the yeast so you want to wake it up gently. Not too hot, not too cold.

Plenty of bench flour (flour on your work surface) makes rolling out the dough nice and easy. Using a pizza cutter or a bench scrapper to cut the pieces out makes the process quick too.

A nice large bundt pan or tube pan is key. But an angel food cake pan will allow the melted butter you pour over the mix just seep out.

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Serve the monkey bread warm from the oven and you will have everyone will be pulling piece after piece right out of it. It will disappear in no time.



Hope you stay tuned for all the fun, loaded up, over the top, delicious breads coming to ya every Monday.


Homemade Monkey Bread

Makes 12 servings


  • 1 package (2 and 1/4 teaspoons) active dry yeast
  • 1 and 1/2 Cups warm milk (110F-115F, 2% or whole milk, no lower)
  • 1/3 Cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 teaspoon salt
  • 5 cups all-purpose flour
  • 1 Cup granulated sugar
  • 1 Tablespoon cinnamon
  • 1 Cup brown sugar
  • 3/4 Cup butter, melted


  1. Proof the yeast in the milk until the yeast is fragrant and bubbly, this takes a few minutes.
  2. In the bowl of a stand mixer, mix the melted butter, sugar, vanilla extract, and eggs together. Add the milk to the bowl and mix again.
  3. Add 4 Cups of flour to the bowl and mix well. Scrape down the bowl, and add the remaining flour. Mix well to combine all the ingredients, about 4-5 minutes
  4. Remove the dough to a well greased bowl. Cover with plastic wrap and let raise for at least 1 hour.
  5. When ready to assemble the monkey bread, preheat the oven to 350 degrees.
  6. Butter a large Bundt pan or tube pan.
  7. Combine the granulated sugar and cinnamon together in a bowl.
  8. Roll out the dough on a well-floured, clean, level work surface. The dough should be 1/2″ thick. Cut into 1″ x 1″ pieces.
  9. Roll the pieces into the cinnamon and sugar mixture. Place a layer of pieces into the buttered pan. Sprinkle with brown sugar. Repeat with another layer of pieces, then sprinkle with more sugar. Repeat until the pieces and sugar are gone.
  10. Pour the melted butter over the pieces. Run a knife around the sides and central tube of the pan to help the butter get around the pieces.
  11. Bake for 33-37 minutes, until the top the golden brown.
  12. Run a knife around the sides and center tube. Flip out onto a large serving dish. Enjoy!




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