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dessert

Homemade Strawberry Sorbet

March 22, 2019

This mouthwatering Homemade Strawberry Sorbet is the perfect fresh strawberry treat to enjoy this summer. The touch of lemon gives it a pop of flavor to finish it off.

Post Contains Affiliate Links. Read my full disclosure HERE

Apparently, a lot of food blogs were sorta hacked yesterday and were redirecting their site visitors to porn sites. Fun times! 

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Filed Under: Frozen Desserts, Recipes, Strawberry Tagged With: dessert, ice cream maker, sorbet, strawberry, strawberry sorbet, summer fruit

Fluffernutter Bars

November 30, 2018

Flutternutter Bars- The classic sandwich that has been created into a delicious dessert. You’ll love these bars, especially the marshmallow buttercream!

Post Contains Affiliate Links. Read my full disclosure HERE

Florida has been experiencing winter this week!

It’s basically been unbearable in the mornings! It’s been in the low 40’s!!!! OMG!!! It’s the end of the world!!!

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Filed Under: Cookies, Bars, and Candy, Recipes Tagged With: creamy peanut butter, dessert, Marshmallow, marshmallow fluff, peanut butter

Cake Doughnut Bread Pudding

July 1, 2018

This Cake Doughnut Bread Pudding is the best way to bring new life to some old doughnuts. The sugary top has a nice crunch for the perfect bite. 

We have bikes!!!!

Well, I had a bike before, that I got earlier this spring off our community Facebook “For Sale” group. A blue cruise with a cup holder, where I stash our garage door opening and my phone when Autumn and I go bike riding.

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Filed Under: Custards and Puddings, Recipes Tagged With: Bread Pudding, dessert, donut, doughnut, stale donut, stale doughnut

Rolo Monkey Bread

October 23, 2017

“If you can lean, you can clean”

Back when I was a college freshman, working retail, I had a boss who would say that. If he caught anyone leaning against a wall or the column next to the register zoning out he would say that so that they got back to work. And if he caught you, he usually made you clean.

I feel that is my life now.

But I am catching myself and I then mentally freak the fuck out and then try to do 10 things to make up for that ‘clacking off’. I never feel like I can just sit and relax. Even if I am on FB, it’s generally to do something related to the blog account, some side hustle stuff, or the account for the dogs I am trying to figure out how I am going to build.

Or if I am on instagram, I am scrolling through and engaging with people that are niche related and I am

The trifecta of getting ‘ish done is when I am pumping, while sitting at the computer so I can write a blog post and search using a specific platform, earning me extra spending money. Extra points if I am listening to a pod cast and I remembered to plug my phone into the fast charger at the desk.

Life just never feels like it ever slows down.

And, in someways, we aren’t doing that much either. Autumn goes to gymnastics 1x a week and that’s it, but the general life maintenance makes things chaotic. From prepping clothes and bottles for the next day, laundry, walking dogs, cooking dinner and dishes, the week night quickly speeds by and before we know it, it’s time for bed and another day of madness until the weekend comes when we try to tackle bigger projects, hang with friends and family, and maybe even get in a nap.

It just feels that I need a month of no distractions and crap to get really caught up on life, with the things I need to do and just want to do.

But that’s why I am always looking for short cuts for things.

I certainly like to make monkey bread or pies or pizza by scratch, but there are times when it’s just easier to grab some biscuits or a pre-made crust or order take out.

And when you add some chocolate candy to the dough… dessert perfection!!!

I love that the Rolo candy, hidden inside the dough ball, gets all melty and gooey. The cinnamon glaze that envelopes each dough ball is perfect with that sweet caramel and chocolate filling too.

Serve this with some ice cream and you are in for a great dessert treat.

Some people might just think that monkey bread is for breakfast,but I think that you will convince them pretty quickly that it’s great for dessert as well when you serve up this sticky sweet caramel and chocolate treat!!

Rolo Monkey Bread

Makes 8 servings

Ingredients

  • 2 rolls of biscuit dough, 16.3 ounces each (8 biscuits per roll)
  • 32 Rolos
  • 2/3 Cup brown sugar
  • 2/3 Cup sugar
  • 2 teaspoons cinnamon
  • 1/2 Cup butter, melted

Process

  1. Preheat oven to 350F degrees. Spray a bundt pan with non-stick cooking spray.
  2. Cut each biscuit into 2 equal pieces.Stretch each biscuit out
  3. Combine the sugars and cinnamon in a bowl.
  4. Dip each dough ball into the melted butter, then into the sugar mixture.
  5. Place each coated dough ball into the bundt pan. Pour any remaining butter over the dough balls.
  6. Bake for 35-40 minutes, until golden brown and the top pieces are firm.
  7. Let cool for 5 minute before inverting on a serving plate.

 

Filed Under: Uncategorized Tagged With: candy, caramel, chocolate, dessert, monkey brad, monkey bread monday, rolo, rolos

Homemade Monkey Bread

January 2, 2017

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!!

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. 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.

homemade-monkey-bread_01

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.

homemade-monkey-bread_02

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.

homemade-monkey-bread_05 homemade-monkey-bread_06

homemade-monkey-bread_07 homemade-monkey-bread_08

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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.

homemade-monkey-bread_11 homemade-monkey-bread_12

homemade-monkey-bread_13 homemade-monkey-bread_14

homemade-monkey-bread_15 homemade-monkey-bread_16

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!

homemade-monkey-bread_03

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_04

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

  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!

Did you make this recipe?

Tag me in your Instagram pic @iamahoneybee

© iamahoneybee
Cuisine: American / Category: Breakfast

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Filed Under: Uncategorized Tagged With: bread, breakfast, dessert, Homemade Monkey Bread, monkey bread

Arroz Con Leche (Mexican Rice Pudding)

December 13, 2016

arroz-con-leche

Can someone get addicted to Jimmy John’s?

I’m asking for a friend…

arroz-con-leche_01

 

Their #12 Beach Club is sooo soo sooo good. And their pickles are awesome too. Grab an unsweetened ice tea and I have my current favorite lunch. 

It’s becoming board line problematic.

Anyone else with this Jimmy John’s problem? What is you #?

arroz-con-leche_02

I can’t believe that my year of Taco Tuesday series is coming to a close. Just 2 more recipes to make! I am excited about my next venture as well as bummed as I only just scratched the surface on all the taco, burrito, enchiladas, cookies, drinks, desserts, etc I wanted to make. I had such a long list at the start of the year and had to narrow things down more and more to pick my favorites for the year to make. Just means I will need to continue to make all these goodies in the next year as well.

I did realize that I didn’t share soo many desserts so that is why this awesome Arroz Con Leche is gracing the blog today. Can’t resist a good rice pudding, esp one made with condensed milk. Bliss.

I was so excited about making this rice pudding since every recipe that I have ever tried from Marcela Valladolid has been a smashing success. I can’t wait for her next cookbook to come out this spring. In the mean time, I’ll made and remake my favorite of her recipes- her Chocolate Margarita… oh you’ve been warned!

The main thing that I changed up from the original recipe is that it called out for golden raisins, and I left them out. One… my rabbit has recently eaten the last of them so I was fresh out. Two… I like my rice pudding creamy so I don’t like the texture of raisins in it. If you like raisins in your rice pudding, and you actually have some, then add them in.

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Be sure to save some room after your taco dinner for some of this rich, creamy and delcious Arroz Con Leche. Happy Taco Tuesday!

arroz-con-leche_04

Arroz Con Leche (Mexican Rice Pudding)

Makes 6 servings

Ingredients

  • 7 cups water
  • 1 cup long-grain white rice
  • 1 (4-inch) cinnamon stick
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can condensed milk
  • 1 cup whole milk
  • 1 teaspoon vanilla extract, or the caviar of 1 vanilla bean
  • 3/4 cup golden raisins (optional)
  • Ground cinnamon, for dusting

Process

  1. In a medium-size heavy saucepan over medium-high heat, combine the water, rice, and cinnamon stick. Bring to a boil, uncovered, and cook until the rice is tender, about 18-20 minutes. Strain out rice and discard the cinnamon.
  2. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk.
  3. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes.
  4. Add the vanilla extract and golden raisins, and stir well.
  5. Serve warm or chilled. Dust the top of the pudding with ground cinnamon prior to serving.

Slightly adapted from Marcela Valladolid, via Food Network

Filed Under: Uncategorized Tagged With: arroz con leche, dessert, mexican rice pudding, Rice, rice pudding, taco tuesday

Mexican Chocolate Cake

December 6, 2016

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We got a big update on our house and its schedule today! So exciting!

I’ve been meaning to do a big house update but it keeps getting pushed aside in the busy holiday hustle and bustle. Plus, we had some drama related to some framing in our house and I didn’t think it was appropriate to write about it we figured it out.

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That being said, the drywall is up in our house and the stucco will be getting applied this week. Ultimately all of this will work out that our house will be move in ready for the end of January/ start of February. I just can’t wait to move in!

We have already purchased our fridge, washer, dryer, our bed frame, and dining room set. Other things have been picked out like Autumn’s bed and some artwork for some walls but we have lots of shopping to do! I’m currently obsessed with curtains so I’m trying to figure them out in all the different rooms. So far, we only have the curtains for the bonus room and I am in love with them. Plus, I got them for a steal as they were sale and I have a designer discount too!

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I’m looking forward to getting it all set up and feel like home. It is going to be so incredible!

In other news, I’m addicted to this cake.

mexican-chocolate-cake

It’s the perfect balance of chocolate and spice. The spice being the cinnamon, so it’s not spicy, but it adds an extra perfect something that is killer in this cake. The way that salt brings out flavors, the cinnamon really amps up the flavors of the chocolate.

Plus, it has an incredible frosting on top that seals the deal. Bliss.

The cake and frosting are both really easy to make so I hope you’ll whip it up asap so you can enjoy a big slice, just like me!

mexican-chocolate-cake_03

Mexican Chocolate Cake

Makes

Ingredients

For the Cake

  • 1 Cup water
  • 1/2 Cup butter
  • 1/2 cup oil
  • 4 tablespoons cocoa
  • 2 cups unsifted flour
  • 1 teaspoon baking soda
  • 2 cups sugar
  • 1/2 cup sour milk (buttermilk)
  • 2 eggs, beaten
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

For the Frosting

  • 1/2 Cup butter
  • 4 tablespoons cocoa
  • 6 tablespoons milk
  • 1 pound (1 package) confectioners’ powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans

Process

  1. Preheat your oven to 350 degrees. Butter a 9×13 metal pan.
  2. In a medium sauce pan over medium heat, combine the butter, oil, cocoa, and water. Heat until the butter is melted and everything is combined. The mixture just needs to be warm enough to melt the butter, do not make it to hot or it will scramble your eggs
  3. Combine the flour, baking soda, sugar, buttermilk, eggs, cinnamon, and vanilla in a large bowl. Add in the melted butter mixture.
  4. Pour the batter into the greased pan. Bake 20 to 25 minutes.
  5. Five minutes before the cake is done, prepare the icing. In a medium saucepan, combine the butter, cocoa, and milk. Heat on medium until bubbles form around edge. Remove from heat, the add the vanilla extract and the confectioners’ sugar. Then mix in the nuts.
  6. Let cake cool before you pour the icing over the whole cake.

Cake and frosting recipes adapted from Martha Stewart

Filed Under: Uncategorized Tagged With: Baking, cake, chocolate, dessert, Mexican Chocolate cake, taco tuesday

Easy Pumpkin Crumble Cake

September 19, 2016

 easy-pumpkin-crumble-cake

I hope you had a wonderful weekend!

My mom had Autumn this past weekend and it was awesome for everyone all around.

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Filed Under: Cakes and Cupcakes, Pumpkin, Recipes, Thanksgiving Tagged With: cake, dessert, dump cake, pumpkin, pumpkin dump cake, pumpkin puree

The Laziest Peach Pie Cake

August 26, 2016

The Laziest Peach Pie Cake

So this cake is typically called a dump cake, but I just can’t deal with making a cake with such a horrible name.

For real, it’s horrible.

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Filed Under: Cakes and Cupcakes, Fruit Desserts, Recipes Tagged With: cake, dessert, dump cake, lazy cake, peach dump cake, peach pie dump cake, peaches, The Laziest Peach Pie Cake

Ricotta Cheesecake Parfaits

February 22, 2016

Ricotta Cheesecake Parfaits

So, it’s been one week since Autumn, Bunny, and I have moved to the Tampa area from Boston.

It’s been a whirlwind of a week but has gone pretty dang well!

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Filed Under: Custards and Puddings, Recipes Tagged With: dessert, no bake dessert, Secret Recipe Club

The Best 5 Minute Dessert Ever

February 11, 2016

5 Minute Chocolate and Strawberry Shortcake

I originally was going to miss Valentine’s Day with the Hubs. Ya see, I was planning on moving on Saturday, the 13th, to give us time to get settled before I start work on the 16th, but the flights were INSANE that day. It would have cost us about $1,100 dollars for Autumn and I to fly 1-way to Tampa. ONE WAY! Stupid school vacation week!!!!! So I jiggered things around and picked flights for Monday, the 15th, for $630. So much better!

5 Minute Chocolate and Strawberry Shortcake-01

Plus, it would give me an extra weekend with Price and the dogs. I’d like to say that I’m excited about Valentine’s Day but we aren’t too into it. I can’t even exactly remember what we did last year off the top of my head. I’m good like that…

But I think we will do something fun this weekend since we won’t see each other for a few weeks until he moves and arrives. Ah crazy times.

5 Minute Chocolate and Strawberry Shortcake-02

I was browsing Trader Joe’s recently and spotted a Chocolate Pound Cake and I knew I just had to have it. I had no plans other than just eat it. But then I saw big, beautiful strawberries and I knew what I had to do!

Strawberry shortcake is one of my favorite desserts so I ran with it and whipped up this 5 Minute Dessert subbing out the shortcake biscuit for the pound cake. I quickly cooked the strawberries instead of letting them macerate for a long time. Then just topped it off with whipped cream and some salted caramel sauce.

5 Minute Chocolate and Strawberry Shortcake 5 Minute Chocolate and Strawberry Shortcake

5 Minute Chocolate and Strawberry Shortcake 5 Minute Chocolate and Strawberry Shortcake

Yes, you can totally make the pound cake, caramel sauce, and whipped cream yourself, but I say there are times when you should give yourself a break!

With Valentine’s Day right around the corner, it’s time to plan your menu and this dessert should be on it. Take the time to plan out and make your appetizer and entree but keep dessert simple. You’ll already have a sink full of dishes and plenty of better things to do than add more dishes to it.

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I hope you have a wonderful upcoming Valentine’s Day!!

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The Best 5 Minute Dessert Ever

Makes 2 servings

Ingredients 

  • 4 slices of chocolate pound cake
  • 1 1/2 Cups strawberries, tops removed and then thinly sliced
  • 1 Tablespoon sugar
  • 2 teaspoons vanilla extract
  • warmed salted caramel sauce
  • whipped cream

Process

  1. In the low broiler setting, toast the pound cake until just toasted.
  2. Combine the strawberries, sugar, and vanilla extract in a skillet over medium heat. Stirring occasionally, cook for 3-4 minutes.
  3. Shingle 2 slices of pound cake per plate. Spoon the strawberries over the pound cake then top with whipped cream and warm caramel sauce.

Filed Under: Uncategorized Tagged With: 5 minute dessert, chocolate, dessert, Happy Valentine's Day, strawberries

Brownie Waffle Sundae

March 25, 2015

Brownie Waffle Sundae

I really believe that we all need to give each other a break more often.

I had a rough week last week. Too busy. Too rough around the edges. Just too much.

…

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Filed Under: Frozen Desserts, Recipes Tagged With: breakfastnight, brownie waffle, brownie waffle sundae, dessert, gluten free waffles, ice cream, Krusteaz, Krusteaz brownies, waffle brownie, waffle dessert, waffle wednesday, waffles

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