I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Recipes

Margarita Sweet Rolls

We had our first trip of the year to the beach this past weekend.

It was perfect. Minus the sunburn. But still perfect.

We headed to the beach with our friends Nichole and Josh with their daughter Sophia since Autumn wanted to play with So-Fee-ya. Yes, that is how she says Sophia, she enunciates each syllable like that. Love it.

It was wonderful getting to get some fun and tons of sun in the mix between the million things around the house that are still keeping us really busy. (I will have a room by room update soon, I swear!)

The worst part about going to the beach is the walk back from the spot to the car. You’re tired. The kids are tired. You don’t want to be lugging all the crap back. At least when you were heading towards the water at the start of the day you were eagerly looking forward to plopping your butt in a beach chair. Now, it’s the journey back across the Sahara desert to the parking lot where you need to wash off the kids, get the uber hot car, pack it up, and venture back home.

And why, oh why, doesn’t my kid pass out once she is in the car?!?!?! Oh no, she needs to spend half the hour long car ride recapping the beach day. That’s cool, we know you played with Sophia,that you used your ‘surfboard’ (kickboard), and you ate chips. Blah Blah Blah. How about you chill and sleep so we can decompress in silence and you get a nap in?!?!? No, okay, that’s cool…

That is when I wish I could run into the house and grab the bottle of tequila and give it a big chug before getting started on the wet, sandy laundry. Only 35 day left until baby #2 arrives!!!

Until then, I’ll be licking my fingers clean of this sweet, zesty icing. It’s so dang good. It’s the margarita mix in it. Dreamy.

Margarita Sweet Rolls

Makes 12 rolls

Ingredients

For the Dough

  • 1 Cup warm milk (100-110 degrees)
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 eggs
  • 1/3 cup unsalted butter, melted (but not hot!)
  • 4 Cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt

For the Filling

  • 1/2 cup melted butter
  • 1 cup sugar
  • 2 teaspoons lime zest

For the Icing

  • 2 Tablespoons melted butter
  • 2 teaspoons lime zest
  • 1 1/2 cup powdered sugar
  • 2 Tablespoons margarita mix or fresh lime juice

Process

Nutty Chocolate Chip Banana Monkey Bread

Damn, toddlers are difficult.

Under statement of the year, right?

Besides stating all the obvious things like them freaking the eff out over dumb stuff like what shoes they want to wear (I swear we can NEVER find the pair she wants to wear right that very minute!) or the Minnie/Dora/Disney Princess of the cup she wants, we have entered a whole new realm of ‘fun’.

We have now entered the fun bed time fights that involve me moving things because they scare her. Last night I had to move a stack of framed pictures and canvases sitting on her dresser to get hung up since they “look like an alligator” Say what?!?

Then a little while later I had to move a bag in the hallway since it, again, looked like animals trying to eat her. 

Can’t wait to see what tonight brings!

Also, I was asking her what I should put into the monkey bread. We settled on adding in chocolate chips (duh!) to the bananas and nuts. She was too into watching Shimmer and Shine on my phone (our cable isn’t hooked up yet… ugh!) to help me make it so understand what I was doing because…

as soon as it was ready and we offered her some “monkey Bread” she refused “EWWWWWW NO MONKEY’S BREAD.” Well then…

 

It’s like a

I almost called this Chunky Monkey Monkey Bread but I was afraid the double ‘monkey’ in the name would be confusing. Maybe?

And that’s all my silly stories for today!

Nutty Chocolate Chip Banana Monkey Bread

Makes 10-12 servings

Ingredients

  • 3 packages of refrigerated buttermilk biscuits
  • 1 Cup brown sugar
  • 1/2 Cup granulated sugar
  • 1 Tablespoon cinnamon
  • 2 bananas, thinly sliced (about 1/4″ thick)
  • 2/3 Cup finely chopped nuts, such as walnuts or pecans
  • 1 Cup chocolate chips
  • 1 Cup butter, melted

Process

  • Preheat the oven to 350 degrees. Spray a fluted tube pan with non stick cooking spray
  • Cut each roll into 4 pieces.
  • Place half the banana slices, chopped nuts, and chocolate chips in the bottom of the pan.
  • Roll each piece into the blend of sugars and cinnamon. Then put into the tube pan.
  • Once half the pieces are in the tub pan, add the remaining slices of banana, nuts, and chocolate chips.
  • Finish putting the coated biscuit pieces into the tube pan then evenly pour the butter over all of the pieces.
  • Bake for 43-48 minutes. Let cool for 5 minutes before inverting on a platter for serving.

Individual Strawberry Monkey Bread with Cream Cheese Frosting

individual-strawberry-monkey-breads-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!

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