Did you ever watch Buffy The Vampire Slayer?
…
breakfast
Homemade Monkey Bread
Homemade Monkey Bread is the breakfast that will have you pulling piece after piece away from this classic treat made popular in the 1950’s. Yum!!
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. As well as, cinnamon rolls and pull apart breads. All that deliciousness right here, every Monday.
Why these sweet treats?
After all, they are down right delicious. Basically, they make you want to lick your fingers clean of the ooey gooey cinnamon sugar filling. You’ll want to sneak an extra piece. The frosting on top is the stuff of daydreams. The inventive way to fill pull apart breads is endlessly fun. Without a doubt, they are all addicting.
Plus, here is just something so irresistible about taking fresh bread out of the oven. It’s 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 even better, quickly.
So while I am making more than just monkey bread, I am calling it Monkey Bread Mondays. I just like alliteration!
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. So, get ready for everything. We’ll see how creative I get. and how fat. HA! At least I have the baby to blame now.
These great breakfast sweet treats are fun for the whole family, young and old. It’s great to all share a big ring of sugary goodness. I recommend these for holidays or weekends with family or friends from near and far away. It’s easy to prep the night before and pop in the oven the next morning to feed a hungry crew.
To kick things off, I made a classic Homemade Monkey Bread from scratch.
I have made plenty of Monkey Breads from the rolls you get from the can, but Homemade Monkey Bread is so, so good. The quick version is good, but the texture and flavors from the homemade ones is incredible. Things just need to get off on the right foot to kick off the year because a great foundation is the best way to learn.
The Homemade Monkey Bread takes just about 15 minutes to prep, then the dough gets to hang out for an hour (or overnight). Then it’s a quick roll out, cutting, coating in cinnamon and sugar, then dumping a bunch of butter all over all of that. Butter is the best.
My tips and tricks for a delicious Homemade Monkey Bread:
Get the milk at the right temperature, since 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) because it makes rolling out the dough nice and easy.
Use a pizza cutter or a bench scrapper because it makes cutting the pieces out quick work.
Lastly, a nice large bundt pan or tube pan is key. However, an angel food cake pan will allow the melted butter you pour over the mix just seep out, so don’t use that!
Above all, serve the monkey bread warm from the oven. This will have everyone pulling piece after piece right out of it. Surely, it will disappear in no time.
I hoop you enjoy this Homemade Monkey Bread, and I hope you stay tuned Monkey Bread Monday this year. It’s time to have some fun, loaded up, over the top, delicious breads.
Homemade Monkey Bread
Yield:
12 people
Prep Time:
1 hour 20 minutes
Cook Time:
35 minutes
Total Time:
1 hour 55 minutes
Homemade Monkey Bread is the breakfast that will have you pulling piece after piece away from this classic treat made popular in the 1950's. Yum!!
Ingredients
- 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
Instructions
- Proof the yeast in the milk until the yeast is fragrant and bubbly, this takes a few minutes.
- 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.
- 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
- Remove the dough to a well greased bowl. Cover with plastic wrap and let raise for at least 1 hour.
- When ready to assemble the monkey bread, preheat the oven to 350 degrees.
- Butter a large Bundt pan or tube pan.
- Combine the granulated sugar and cinnamon together in a bowl.
- 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.
- 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.
- 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.
- Bake for 33-37 minutes, until the top the golden brown.
- Run a knife around the sides and center tube. Flip out onto a large serving dish. Enjoy!
Post Contains Affiliate Links
____________________
Suggest Products
____________________
Cheesy, Bacon, Tomato, and Spinach Strata
I can’t wait for Halloween!!!!!
I picked up a mermaid costume at Target this past weekend for our trick-or-treating. I even grabbed a red wing so when I put it on Autumn called me “Mommy Ariel” over and over again. My life is complete now.
…
Bacon Dusted Egg Topped Avocado Toast
Baked Pumpkin Oatmeal
This Baked Pumpkin Oatmeal highlights fall flavors with pumpkin and warm spices like cinnamon, nutmeg, and cloves. Hearty, healthy, and easy to make!
Enjoy a healthy, filling breakfast that will leave your satisfied all morning. Baked Pumpkin Oatmeal will help you get that pumpkin fix starting from sun up.
…Bacon and Chilies Egg Bake Tacos
It’s Tuesday! How’s your week going so far?
So far, so good over here.
I’m loving work so I every day is great since I’m working on things that I love. Which sorta makes up for Autumn having a meltdown every day at daycare drop off. Ugh.
At least they told me that she partnered up with another girl and they have been insuperable during the day. Yes!
The week is busy for both of us but this upcoming weekend is going to be really busy. We have a bunch of plans including checking out the Dragon Boat festival at the community where my dad lives on Saturday. Then we have an epic trip to Ikea planned so I can get my beloved hangers. (OCD much?!?!) And there is a Strawberry Festival that I am trying to squeeze in too!
No matter how you busy yourself this weekend, you should make these Bacon and Chilies Egg Bake Tacos.
I believe that you should consume as many tacos as possible so you should start the day with tacos to do just that.
Everything about this is delicious… eggs, cheese, bacon, and chilies.
When in doubt, make tacos for breakfast.
Bacon and Chilies Egg Bake Tacos
Makes 8 tacos
Ingredients
- 4 slices of bacon
- 1/4 Cup diced red onion
- 4 eggs
- 1 Cup whole milk
- 1/2 Cup shredded cheddar cheese
- 4 ounce can of diced green chilies
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 16 corn tortillas
Process
- Preheat oven to 350 degrees.
- Cut the bacon into 1/2 pieces. Cook over medium heat until golden brown and the fat has rendered off. Remove all but 1 Tablespoon of fat.
- Turn the heat down to low and add the diced onion. Cook for about 5 minutes, until just softened.
- In a large bowl, beat the eggs, milk, shredded cheese, green chilies, salt, and pepper. Add the cooked bacon and onion to the egg.
- Pour into greased 8×8 pan. Bake for 35 minutes, or until the center of the pan is no longer jiggly.
- Slice in half and then into 4 equal segments in the other direction to create 8 pieces. Serve on warmed corn tortillas with your choice of toppings like sour cream, salsa, guacamole, hot sauce, etc.
Everything Bagel Waffle Eggs Benedict
This epic brunch is brought to you by the incredible edible egg.
No, it’s not a sponsored post, but it sure uses a bunch of eggs. ha!!!
…
Eggs Hussarde Benedict: Toulouse Petit- Seattle
Eggs Benedict is my favorite brunch dish. I love to try it everywhere we go from greasy spoons to top rated restaurants. I love the classic version, but I also love trying other fun variations. I share my experiences and personal ratings in my Eggs Benedict Reviews in my Dining Out Section. Check them all out!
I practically jumped out of my seat when my best friend emailed me some suggestions for places to eat and I saw all of the Eggs Benedict options that Toulouse Petit.
EIGHT DIFFERENT EGGS BENEDICTS TO CHOOSE FROM!!!
I was blown away by their options for Eggs Bendict, but also from the brunch menu as a whole. They had so many offerings that all sounded so good. I knew I would get an Eggs Benedict dish, but I have to admit that I was temped with the Bananas Foster Pancakes ($12) and the Croque Madame ($14).
One of the coolest things about Toulouse Petit is that they have a “Breakfast Happy Hour” that runs Monday through Friday from 8am to 11am. While we didn’t visit Toulouse Petit during those hours, it’s a very cool offering as the majority of their menu is $9.
We started out brunch with some great drinks. The selection of drinks included the classics, like Bloody Mary’s and a Sazeracs, and ones that were Toulouse Petit creations like the kahula and coffee based Mud Bug and the grapefruit vodka and sparkling wine Madame Toulouse. No matter what drink you pick, they are all $8.50 before 4pm.
Emily got the Dungeness Crab and Asparagus Scramble ($18). In addition to the crab and asparagus, there were tender shallots in the scramble. It was then topped off with chervil, chives,and a light mornay sauce. This scramble is served with a side of potatoes. She really enjoyed the scramble, with the exception of the shallots, which she just prefer to typically omit.
I decided to get the Eggs Hussarde Benedict as it sounded just so very good with its artisanal ingredients. The ‘Eggs Hussarde’ ($18/$15 during ‘Breakfast Happy Hour’) consists of a toasted split English Muffin, Snake River Farms Ham, poached eggs, the Veal Shallot Pan Sauce, and a Hollandaise Sauce.
Snack River Farms is an Idaho based farm so it’s not quite local but it’s in the region. And it’s well known for their meats. The ham was sliced thinly and was lean. The quality was top notch.
One of the reasons that I love Eggs Benedict so much is its saucy goodness. So I was in utter bliss considering that this had not one, but 2 sauces. Both were incredibly flavorful, smooth, creamy, and rich. Both sauces added so much to the dish from the creamy Hollandaise to the salty, rich pan sauce.
And of course one of the best things about the english muffin base of eggs benedict is that soaks up the Hollandaise so well. And in this case there were two delicious sauces!
The poached eggs were cooked nicely. Slightly cooked more than I prefer as the yolks were a bit firmer than I prefer but they were still pretty runny. Thankfully.
This was one of the best Eggs Benedict dishes that I’ve ever had!
Plus, there were 2 sauces! Not just your typical Hollandaise Sauce, but there was a Veal and Shallot Pan Sauce.
We both really enjoyed out breakfast so much that I can easily see why it’s consistently voted one of the best brunch places in the United States.
Rating
English Muffin– 18/20 pts
Snack River Farms Ham– 20/20 pts
Poached Egg– 22/25 pts
Veal Pan Sauce and Hollandaise- 25/25 pts
Homefries– 9/10 pts
Total: 93/100 pts
___________________
Toulouse Petit
601 Queen Anne Ave N
Seattle, WA 98109
(206) 432-9069
____________________
Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
Bacon Chocolate Chip Waffles
I have a new addiction. Oh baby, it’s a good one!
I can’t stop watching “Married At First Sight”. I just discovered it a few weeks ago so I am so into now. I am watching the latest episode as I write this. I know it’s going to take me 5x longer to write this post as I will be so distracted watching it.
ummm, 5 minutes just passed as my fingers rested on the keys as I watched…
It’s so interesting! It’s so weird. It’s so amazing. I mean, these 3 couples met each other at the alter. For real, they learned their names then. That’s insane, but cool.
I can’t figure out which couple I like the most. Or which one will actually continue on by committing to stay married after the ‘experiment’ phase.
All I do know is that I love to watch the current season and watching last season.
Anyway, I made these Bacon Chocolate Waffles a few years (ago and shared it then but I wanted to share it again as I had make some tweaks over the years. Mainly more bacon and more chocolate, obviously.
They do such a good job of combining the salty and sweet flavors. Every bite gets a bit of bacon and chocolate. I’ve made them with both regular semi-sweet chocolate chips and mini chips. It’s good both ways. When you make it with regular chips you get bigger bursts of chocolate in each bite, but with the mini chips you get more chocolate coverage. You can’t go wrong either way.
I insist that you make these! Plus, you gotta binge watch “Married at First Sight” so that we can catch up and dish on your favorite couple!!
Bacon Chocolate Waffles
Makes 12-14 (4″ Square) waffles
Ingredients
- 1/2 pound of bacon
- 2 cups of all-purpose flour
- 1 1/2 tablespoons sugar
- 1 tablespoon baking powder
- 2 cups of buttermilk
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 eggs
- 1 Cup semi sweet chocolate chips
Process
- Cut the bacon into small pieces. I suggest using a scissor. In a skillet, cook the bacon until crisp. Remove and place on paper towels to drain away the excess fat.
- Whisk the dry ingredients together in a medium-sized bowl.
- Whisk together the egg, oil, vanilla and buttermilk in a small bowl.
- Add the wet ingredients to the dry and stir to combine. Fold in the chocolate chips and crumbled bacon.
- Preheat your waffle iron. When ready, scoop a 1/3 Cup of batter into your waffle iron. Cook until the steam has finished escaping out the sides and the waffles are golden brown. Serve with syrup & fresh fruit.
*If you don’t have buttermilk on hand you can make your own with 1 tablespoon of lemon juice or apple cider vinegar for every cup of milk and let it sit for 5 minutes
Whole Wheat Carrot Cake Waffles with a Maple Cream Cream Cheese Drizzle
I feel so out of the loop with things at times.
I’m out of the loop with movies, books, shows, news. You name it. But the thing I am most out of the loop with is movies. The last movie I saw in theaters was Flight… back in November of 2012. Lame.
This weekend Price binge watched a whole bunch of the Fast and Furious movies after Autumn went to sleep. I had no idea what was going on. I think I stopped watching the F&F movies after the second one. It was cool to watch the action scenes but I had no idea who was who or what was going on while I edited photos and drafted up blog posts.
He had seen them before so he schooled me on the movies but it was like in one ear and out the other. I did kinda understand what he was saying about the different movie names, although they still do sound the same to me. Like the first one was The Fast and The Furious and the fourth one was Fast and Furious. Not confusing at all guys…
I would like to actually watch all of the F&F movies at some point. But I think I’ll just be super sad watching so much Paul Walker. 🙁
Anyway, today Price and I are starting Whole30 again for the month of April. I’m excited to be doing it again as we really enjoyed the results of our first Whole30. Plus, my friend Kellie is joining in on the action! Yes, it’s strict but it’s so worth the effort. I am going to miss having waffles for the month but absence makes the heart grow fonder, right?!?
So while I won’t be enjoying these waffles this month, you should. They will make for the best start for Easter morning.
I swear that even the Easter Bunny will enjoy these waffles.
They are such a great flavor and texture. I love carrot cake so I loved these waffles.
But the thing that makes this breakfast so incredible is the drizzle. It has a cream cheese base, which is reminiscent of the cream cheese frosting you get on carrot cake. BUT it also has maple cream in it. It is the perfect mash up of cream cheese frosting and maple syrup.
A few weeks ago I met Carrie for brunch and she generously gifted some homemade maple cream to me and Liz. I had never had maple cream before so I was so excited to try it. Of course, I immediately fell in love with it. I use some in the drizzle for these waffles but if you don’t have some then use some maple syrup. But I think that you need to try some maple cream as it’s so, so good.
I hope that you enjoy these waffles as much as we did. xox
Whole Wheat Carrot Cake Waffles with a Maple Cream Cream Cheese Drizzle
Makes
Ingredients
For the waffles
- 1 Cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground ginger
- 1 large egg
- 2 Tablespoons packed brown sugar
- 1 Cup milk
- 4 Tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
For the Maple Cream Cream Cheese Drizzle
- 4 oz cream cheese, at room temperature
- 2 Tablespoons Maple Cream or maple syrup
- 1 Cup powdered sugar
- approximately 2-3 Tablespoons milk
Process
To make the Waffles
- Preheat your waffle iron per the manufacturer’s instructions.
- Into a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a separate bowl whisk together the the egg, sugar, milk, melted butter, and vanilla extract.
- Add the liquid ingredients to the dry ingredients. Mix until just combined.
- Fold in the shredded carrots.
- Laddle 1/4- 1/3 Cup of batter into your hot waffle iron. Cook until the
To make the drizzle
- Beat the 4 oz of cream cheese until smooth and fluffy.
- Add the maple cream and continue to mix.
- Add the powdered sugar and beat until creamy.
- Starting with 2 Tablespoons slowly add the milk until you have reached the desired consistency.
Waffles adapted from Bakeaholic Mama,
Double Chocolate Chip Banana Muffins
Muffins make me super happy.
They are really so good. Just delightful. A great way to start your day. Or have as an afternoon snack. Taking the time to bake them up on the weekend just signifies taking the time to treat yourself. Plus, they make your house smell so good. That smell should be a candle. Well, it probably already is.
We haven’t been eating muffins as much as before as we have been following a more Paleo- friendly diet, but that hasn’t stopped me from making them. We bring them to work or Autumn’s daycare. Sharing is caring.
But the thing I love most about muffins now is that Autumn and I get to make them together. She really wants to be involved when I am in the kitchen. I’ve found that baking works pretty well as there are no sharp knives. Yeah, knives don’t really work with tiny toddler hands. But she likes when I count out the Tablespoons or Cups of ingredients. and he LOVES cracking eggs. Seriously loves to crack eggs. She loves when I make crustless quiche as she can crack a dozen eggs.
So when it came to picking the recipe for month’s Secret Recipe Club post I knew I would have to check out all the baking related recipes from Karen’s Kitchen Stories so I could keep Autumn envovled. And Karen has so so many awesome recipes. I enjoyed browsing through all of Karen’s bread recipes as her recipe annex is quite extensive and they all looked so good. I have bookmarked so many recipes like her Chocolate Walnut Babka, Overnight White Bread, and Transitional Whole Wheat Sandwich Bread.
While bread would have been delicious to make I wanted to make something that Autumn could really help with. So I turned back to her well organized recipe index to find another recipe. I saw these Double Chocolate Chip Banana Muffins and knew they would be a great muffin and something manageable to involve a toddler.
These muffins are a real breakfast treat as they have 2 kinds of chocolate in the batter. But some days you just need a treat. But the banana makes them healthy, right? ha! The recipe calls for the addition of sour cream to the batter, but I didn’t have that on hand and knew I wouldn’t use the rest of the container, so I used Greek yogurt. I thought the taste and texture of the muffins so I think the ingredient swap worked just fine.
I also added chocolate chips to the tops of the muffins as you can’t have too many chocolate chips. That’s a fact.
I really suggest that you whip up a batch of these Double Chocolate Chip Banana Muffins for, or even with, the ones you love. Thanks for such a good recipe Karen!! So yummy!
Slightly Adapted from Karen's Kitchen Stories
Double Chocolate Chip Banana Muffins
Yield:
12 Muffins
Ingredients
Instructions
Notes
____________________
____________________
Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
Banana Buttermilk Waffles
I’m going to Seattle tomorrow!! And I am so freaking excited!!! SO EXCITED!!!
I am going there to visit my best friend Emily, who moved out there just about 2 summers ago. I haven’t seen her since last Christmas (’13) when she was back visiting family in CT and came up to Boston for an overnight so we could hang and she could meet Autumn. So it’s been far too long since I’ve seen her.
I’ve had this trip planned for months and months. I’m packed and ready to head to the airport from work. Autumn is staying home with dad so this is the longest time that I will be away from her. That will be hard but I think the trip would be tough on he/us. Plus, they get to have a funny Daddy & Daughter weekend together.
Emily and I have been planning fun things to see and do. And, of course, delicious things to eat and drink.
I’m looking forward to checking out Pike Place Market, Gas Works Park, and taking a Ferry Ride. Plus, I think I kinda have to check out the Sleepless in Seattle houseboat. Oooh, maybe even the Grey’s Anatomy House. I’m such a dork.
We have been sending back a “Seattle Restaurant Tread” email for the past few weeks that is stuffed full of restaurants and bars that we could check out. The plan is so eat, walk, eat walk, and repeat all day. I can’t wait to check out places like Revel, Local 360, Toulouse Petit, and Marination in Ma Kai. So good!!!
I’ve posted a few banana enhanced waffle recipes recently, so I was not too sure about posting these Banana Buttermilk Waffles now, but I couldn’t resist.
Buttermilk waffles are always a great waffle. A family favorite! And with the added banana it just knocks the flavor out of the park. Plus, it just enhances the texture.
We always have bananas on hand and sometimes they get too brown and soft to eat, I’m sure the same happens in your house, so whip up these waffles with those brown bananas.
So, while you are enjoying these waffles this weekend I’ll be enjoying Seattle. I think it will be a great weekend!
Banana Buttermilk Waffles
Makes approximately 16 waffles, depending on waffle maker
Ingredients
- 2 bananas, mashed
- 8 tablespoons (1 stick) unsalted butter, melted
- 2 Cups all-purpose flour
- 1/3 Cup packed light-brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 2 cups buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
Process
- Preheat your waffle iron according to your manufacturer’s instructions.
- In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the egg yolks, buttermilk, melted butter, and the vanilla extract. Pour into dry mixture, and combine.
- In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
- Ladle about 1/4-1/3 cup batter, depending on your waffle iron, onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake until steam no long emerges from waffle iron, about 3 to 5 minutes.
- Transfer the cooked waffles to a cooking rack lined baking sheet; place in an oven set to low heat, about 200 degrees, while you finish making the rest of the waffles.
Adapted from Martha Stewart
You must be logged in to post a comment.