Instant Pot Monkey Bread

Guys!!!! We have power!!!!! I still can’t believe it!!!!

Did you hear that yelling?! That was me in utter excitement that we still have power even after Irma has hit FL this weekend.

We occasionally lose power during an afternoon thunderstorm. It might just blink or we might lose it for 1-10 minutes, or a few hours. So I was sure that we would be without power for several days. It surged about 8 times last night, but we certainly lucked out and didn’t lose it.

At one point over the weekend, I pulled up a hurricane tracker and it basically had the eye of the storm going right over our community and continuing right on up through Tampa. I could zoom in enough to the map to see that the black spaghetti line was within walking distance to our house and you could zoom in and see our lot. WTF. That was scary to see.

I’m really glad that Irma changed its course and continued hits northerly trek up the state of FL further East of what was predicted, keeping us, and Tampa, on the West side of the storm, which is the weaker side. While it worked out well for us, I know a lot of people still effected here in the area, and elsewhere. I have a lot of friends without power in the Tampa area and I know people in Miami that have a lot of clean up to do. Shoot, my mom had a tree fall on her house! Thankfully, it landed on the part of the house that house where her garage is, but it still caused some damage. Plus, it scared the shit out of her when it happened! OMG!

Since I had thought that we wouldn’t have power for at least 3 days, I prepped and prepped and prepped for that. We had plenty of water, iced teat, juice, seltzer and soooo much food to get us through it. I bought bread and frozen it for PBJ’s. I organized the fridge so that I could know where everything was so I could open it, grab something, and close it immediately. I had prepped tons of meals that I frozen anticipating them staying chilled or thawing out and then we could just reheat them on the gas stove. My instant pot was my best friend during all of this.

I having been using my Instant Pot for everything that I can think of. Soup! Rice! Spaghetti! Taco Meat! Pulled BBQ Chicken! The list goes on and on. I really love how quickly everything comes together and there is so little clean up. I still love my slow cooker but there are times when I want something, like a roast, done in an hour or so and the Instant Pot is perfect for that.

Using a 6-Cup Bundt Pan, I made monkey bread in my 6-Quart Instant Pot in just 20 minutes. Normally it takes 45 minutes for a monkey bread in the oven, and you make a biiiiiig one. But this guy was a mini version and took half the time. It was great that I didn’t need to heat up the oven, which always makes our house so hot, and it was a smaller sized monkey bread.

The one thing that I would note is that it does have a spongier texture compared to the monkey breads I make in the oven. I certainly didn’t think it was a bad thing, still really enjoyable, but I wouldn’t be a good blogger if I didn’t give ya all the facts, now would I?

Let’s hope that we don’t have any other hurricanes for a long time, but at least now we know how to best prepare for it. Or how to get the hell out of dodge if it’s going up the West Coast of FL. With my Instant Pot with us, of course!

Instant Pot Monkey Bread

Makes 4 Servings


  • 1 large can of Grands Biscuits (16.3 ounce)
  • 1/3 Cup
  • 1/3 Cup
  • 2 heaping teaspoon cinnamon
  • 1/2 Cup chopped walnuts
  • 1/4 Cup butter, melted


  1. Spray a 6-Cup bundt pan with non-stick cooking spray.
  2. Pour 1 1/2 Cups of water into your 6 Quart Instant Pot. With the handles folded under, place the trivet into the pot. Pull off about 6″ of tin foil and fold it over 2x to create a sturdy handle to help you remove the bundt pan, set aside.
  3. Cut each biscuit into 8 pieces.
  4. Combing the sugar, brown sugar, and cinnamon in a large bowl. Add the cut biscuit pieces to the sugar combination. Coat well.
  5. Sprinkle some nuts into the bundt pan, then place a layer of the coated pieces into the pan, sprinkle with more nuts, add the remaining the coated pieces.
  6. Sprinkle any remaining cinnamon and sugar mixture over the filled bundt pan. Pour the melted butter evenly over the pieces.
  7. Place the filled bundt pan into the pot on the trivet, with the piece of foil under it, with edges extending up for easy removal. Fold over so they don’t interfere with the lid.
  8. Seal and then set on MANUAL on HIGH for 20 minutes. When done, do a quick release.
  9. Remove and carefully invert onto a plate. Enjoy!


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S’mores Monkey Bread

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


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


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


  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.


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


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


  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


  • 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


  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’


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


  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!