Peach Pie Cinnamon Roll Cobbler

I’m just gonna say it, peaches are the best stone fruit.

Yeah, nectarines are great. Plumbs are good too. But the real winner in this contest are peaches.

They have the most inviting smell when they are ripe. Cut one open or take a bite to reveal a soft, juicy fruit that just screams summer.

When I was pregnant with Autumn I craved them so much. I killed out grocery budget that summer with pounds and pounds of peaches. The baby gets what the baby wants!

I love peach pie and cobblers using fresh and frozen peaches, but canned peach pie filling was on sale recently so I grabbed some of that, and apple pie filling (stay tuned!). I have used that before in an awesome dump cake and let’s just say that was simple and delightful. Can’t beat some cake and fruit combined into a fruity, sweet cake. noms!

While the peach dump cake was nice and easy, this cobbler is EVEN EASIER than that!

This cobbler is just 2 ingredients!!! Just 2 cans of peach pie filling and a can of cinnamon rolls. I only suggest that you use the Duncan Hines Simply Fruit Pie Filling. Of course you can use whatever, but I think that is the best one. Totally not sponsored, I’m just opinionated about these things!

All you need to do it pour the pie filling into a pie plate, cut the cinnamon rolls into 4 pieces and top the pie filling with the pieces, bake, drizzle the frosting over it. It really takes about 5 minutes to make, and 40 minutes to bake. It can’t get simpler than that.

And you can definitely make this with cherry pie filling or apple pie filling. All of those options are delicious as well. Basically any fruit with cinnamon rolls is gonna be epic.

Be sure to enjoy your peach pie cobbler with some whipped cream or some vanilla ice cream. You won’t be able to resist.

 

Peach Pie Cinnamon Roll Cobbler

Makes 8 servings

Ingredients

  • 2 21-ounce cans of peach pie filling,
  • 1 can of 8 cinnamon rolls with cream cheese frosting

Process

  1. Preheat oven to 350F degrees. Spray a pie plate with non-stick cooking spray.
  2. Pour the peach pie filling into the pie plate.
  3. Cut each cinnamon roll into 4 pieces.
  4. Bake for 40-45 minutes, until the cinnamon rolls are golden brown.
  5. Drizzle the cream cheese frosting over the cobbler

 

 

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S’mores Monkey Bread

Do you know what doesn’t help you loose the baby weight?!

S’MORES WEEK!!!!!!

But it’s been worth it. How can it not be?!?!

Chocolate… check!

Marshmallow… check!

Graham Cracker… check!

And I really needed to step my game up this year as it is the 5th (!!!) year that Amanda and I have done S’mores week together. Holy cow!!

The funniest part of this whole thing is that I used to hate S’mores and now I love them. I just never liked the traditional S’more that much  since the graham cracker was so crunchy and the chocolate never melted much so it was just blah. The real star of the trio was the marshmallow, but now that I have mastered my S’more making techniques and have been having a blast making all these different variations.

Now that we have been doing this for 5 years, we have each made 25 S’mores recipes. Plus, some extras that are just in our S’mores Addiction Ebook, that we created last year. Clearly, we love s’mores. Maybe that should be our next matching tattoo that we get together? ha!

This S’mores Monkey Bread doesn’t disappoint!

I made this monkey bread and had to get it out of my house ASAP for fear of eating way, way too much of it. The flavor and texture was great from the S’mores mix in’s that are combined throughout the monkey bread. But then it gets even better from the toppings. That quick fudgy sauce is the real deal finisher for this bread.

Don’t say I didn’t warn you!

S’mores Monkey Bread

Makes 12 servings

Ingredients

For the monkey bread

  • 2 biscuit cans (1 lb each)
  • 1/2 Cup sugar
  • 1/2 Cup brown sugar
  • 1 Tablespoon cinnamon
  • 6 graham crackers broken into small pieces
  • 1 Cup chocolate chips
  • 1 Cup mini marshmallows
  • 1/2 Cup marshmallow bits
  • 12 Tablespoons unsalted butter, melted

For the topping

  • 1/2 Cup chocolate chips
  • 1/4 Cup heavy cream

Process

  1. Preheat oven to 350F degrees. Grease a 12-cup bundt pan.
  2. Cut each biscuit into 8 pieces. (I suggest using kitchen shears)
  3. Combine the sugar, brown sugar, cinnamon, graham cracker pieces, chocolate chips, and marshmallows to a very large bowl.
  4. Add the biscuit pieces in batches and mix to coat.
  5. Pour the coated biscuit pieces into the bundt pan with the s’more mixture. As you do this you want to make sure the graham cracker pieces, chocolate chips, and marshmallows are evenly distributed throughout the bundt pan.
  6. Pour the melted butter evenly over the monkey bread mixture.
  7. Bake for 40-45 minutes, until the top is golden brown. Rotate in the oven half way through.
  8. Just prior to the monkey bread being done baking, make the sauce by combining the chocolate chips and heavy cream. Heat over low heat, stirring as it melts. (You can even do this in the microwave by heating for 15 second intervals at 50% heat, stirring until smooth).
  9. When the monkey bread is done, immediately flip it out onto your serving dish.
  10. Top with the chocolate sauce, graham cracker crumbs, and mini marshmallows.

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Check out Amanda’s awesome S’mores Frozen Yogurt!

It will be your new favorite summer treat! It starts with regular vanilla yogurt and turns into the most delicious S’mores Froyo with a fudge swirl, graham crackers, and mini marshmallows.

 

Slow Cooker Monkey Bread

I am going to conquer our little office this weekend. Well, I hope.

I have a plan for our little office nook. It’s an outcove off our kitchen area, on the way to the bathroom. It’s quite efficient for space so there aren’t too many options for it. We have a folding table there now but that isn’t a long term solution.

Since there isn’t too much to it, we are going to install a counter there. This was an option for the builder to do but it was crazy expensive. There was no way we were paying $2K for this area. Sure, it would have been great to have a matching counter to our kitchen, but that was an expense that we were just not interested in paying.

So I am heading over to Ikea to pick up a kitchen counter for $45. It will need to be trimmed about a foot or so but there is not much to it. Then we’ll get some brackets up and set it on there. Done and done. Then Price will set up the computer again since I’m useless in that department. I need things color coded or something to hook it all back up properly.

One thing I can simply operate is the slow cooker. ha!

Making monkey bread in the slow cooker is as simple as it gets. You place the coated, cut-up biscuit pieces.

While this method takes longer than your typical baking method, I think it would work well on a morning when you are hosting people or need to get out the door and the rest of the family is sticking around.

I find that cutting the biscuits with kitchen shears to be the easiest way to cut the biscuits. It makes the job super quick as well.

You house will be filled with the sweetest cinnamon roll smell as it cooks.

Slow Cooker Monkey Bread

Makes 8 servings

Ingredients

For the monkey bread

  • 2 cans of large buttermilk biscuits (1 pound each)
  • 2/3 Cup sugar
  • 1 1/2 teaspoons cinnamon.
  • 1/2 Cup butter
  • 2 teaspoons vanilla extract

For the glaze

  • 4 ounces of cream cheese, softened
  • 2 Cups powdered sugar
  • 1 -2 teaspoons milk

Process

  1. Cut each biscuit into 8 equally sized pieces.
  2. Combine the sugar and cinnamon in a bowl. Coat the pieces with the cinnamon sugar mixture.
  3. Add the sugar coated biscuit pieces to the slow cooker that has been sprayed well with non-stick cooking spray.
  4. Melt the butter and then add the vanilla extract. Evenly pour the butter over pieces.
  5. Turn slow cooker on to  the 2 hour setting (high) for 2 hours. After 1 hour, run a rubber spatula between the monkey bread and the side of the slow cooker. Repeat 30 minutes later.
  6. Just prior to the monkey bread being done, make the glaze by combining all of the ingredients.
  7. When cooking is complete immediately remove the slow cooker vessel from the warming element. Drizzle with the glaze.

Strawberry Cheesecake Monkey Bread

So Friday started off really well and then it went all down hill.

The plan was that Autumn would go to my mom’s house for the weekend giving Price and me a bit of a break. Autumn loves staying at my mom’s house. They have a blast together so it’s a win/win for everyone.

I was going to meet my mom about half way at a shopping center so we could have some or lunch and for her to get Autumn. Some Outback lunch and then shopping at Ulta for some shampoo and Old Navy to shop their clearance sale… a great Friday afternoon!!

Autumn had ‘water day’ at daycare so I picked her up right after that since she loves playing in the splash pad there. We headed up to meet my mom, sending her a fun selfie before pulling out of the parking lot. Clearly, I was amped.

Things are smooth sailing until traffic started to back up just 5 miles into the trip. I was thinking “It better clear up around this curve I don’t want to be late for lunch.” Clearly, I was hungry. Almost instantly, traffic checked up in my lane and several of us had to hit the breaks hard to come to a stop. I JUST MISSED the car in front of me. “Damn that was close!” And then BANG! I was hit from behind. And then I hit the car in front of me, who hit the car in front of her.

 

Long story short, we were all okay. Indy, our car, was not. And we were not making our lunch date with my mom. 2 fire trucks, 4 cop cars, and then the highway patrol came to check us all out and get all the info needed to process the accident and file claims.

My mom came down to get Autumn and they had a wonderful time together that weekend. I took it easy the rest of the weekend and I am now awaiting

So that’s that.

Now, let’s talk this Strawberry Cheesecake Monkey Bread! The biscuit pieces are filled with a mixture of fresh strawberries and cream cheese. It’s a great combination of sweet strawberries, slightly tangy cream cheese, and the deliciously sweet and sticky caramel sauce that is created while it bakes Your family won’t be able to resist pulling this monkey bread away and gobbling it up.

Enjoy and wish me luck in getting the car fixed quickly. Let’s hope I get a sweet rental, ha!!

Strawberry Cheesecake Monkey Bread

Makes 1 5″x 9″ loaf

Ingredients

  • 1 roll buttermilk biscuits (8 count)
  • 12 ounces strawberries, tops removed, diced
  • 4 ounces cream cheese, cut into 1/4″ thick slices
  • 1/2 Cup sugar
  • 1 Tablespoon cinnamon
  • 1/2 Cup unsalted butter, melted

Process

  1. Preaheat oven to 350F degrees. Spray a loaf pan with non-stick cooking spray
  2. On a floured surface, roll out each biscuit until 1/8″ thick, cut in half.
  3. On each biscuit half, add 3-4 diced strawberry pieces and a pinched off piece of cream cheese. Pinch together the edges to make a filled dumpling.
  4. Combine the sugar and cinnamon together in a bowl and then roll each each filled biscuit in the mixture.
  5. Add half of the sugar coated biscuit pieces to the loaf pan, sprinkle the remaining cream cheese pieces on, then top with the rest of the sugar coated biscuit pieces.
  6. Evenly pour the melted butter over the filled loaf pan.
  7. Bake for 40-45 minutes, until bubbling along the sides and is golden brown. If the monkey bread is browning too quickly, cover with foil. Remove from oven and immediately flip onto serving dish. Let cool and enjoy.

Mini Lemon Blueberry Monkey Bread Muffins

Let’s talk The Handmaid’s Tale!!!

I am addicted. Seriously addicted. I have watched and re-watched the available 5 episodes. And I am counting down until the new episode is released on Wednesday.

The storytelling is amazing, the acting is incredible, the costumes are well developed… I could go on and on. It’s scarily so well thought out and horribly believable. It gives me chills watching it.

Insist that you watch it.

Then you must come back here and tell me what you think!!!

I also insist that you make these Mini Lemon Blueberry Monkey Bread Muffins

Autumn inhaled 2 of them after eating her dinner. I guess she liked them. She even ate one while getting a bath. (Of course, I had to snap this to Amanda as ongoing documentation of the weird stuff my kid eats while in the tub- previous to this it’s been buttered french bread, pasta, and cous cous- clearly she likes carbs!)

I honestly was surprised since they are a bit tart from the lemon in the muffin and the lemony glaze but the gobbled them right up. She is a big fan of blueberries so they were right up her alley.

I hope that you enjoy them just as much as we all did too.

Mini Lemon Blueberry Monkey Bread Muffins

Makes 12 ‘muffins’

Ingredients

For the muffins

  • 1 can of buttermilk biscuits (8 pack, 16.3oz)
  • 1 Cup sugar
  • 1 Tablespoon lemon zest
  • 1 Cup blueberries
  • 1 tablespoons butter, melted

For the glaze

  • 1 1/2 Cups powdered sugar
  • 1-2 teaspoons lemon juice

Process

  1. Preheat oven to 350. Spray the cavities of a muffin tin.
  2. Cut each biscuit into 10-12 small pieces.
  3. Combine the sugar and zest. Add the pieces to the sugar mixture to coat them. Add about 2/3 of the biscuit pieces to the muffin tin cavities, add the blueberries, top off with the remaining biscuit pieces.
  4. Evenly pour the melted butter into each muffin cavity.
  5. Bake for 18- 20 minutes. Remove from the oven and let cool for 5 minutes prior to removing.
  6. Combine the powdered sugar and lemon juice to make a glaze. Drizzle over the warm muffins and enjoy!