Sticky Bun Monkey Bread

It’s Babymoon time!!!!

We are going away for a quick Babymoon this weekend. I am so excited!!

Last time, we took a trip to the Florida to visit The Keys for a long weekend but since we are here in Florida now, we are just staying local. I’d love to take another trip to The Keys but I didn’t feel like flying, err spending money on flights, really.

Price found a local resort and spa for us to visit. The idea of a prenatal massage and bumming it by the pool without a toddler asking you to go in and out and in and out again is pure bliss.

Generally, I feel good at 32 weeks but I am so blah and sore all over so I just need my slightly ever present charlie horses to be worked out. (Seriously, they are the worst things ever to wake up to in the middle of the night!!!) Thankfully, Price snagged the last one available for the day and I picked up the required doctor’s note so I am just counting down the minutes until the appointment.

The worst part is that I keep reading things included in our package and it just makes me want to stay forever. Well, more specifically, go back AFTER the baby is born for the unlimited drinks. Hello, unlimited mimosas at brunch!

If you aren’t going away this weekend, I insist you make this Sticky Bun Monkey Bread. It’s stupid good. And goes great with mimosas too. (Truth be told, everything goes with mimosas. It’s a fact!)

 

But seriously, this Sticky Bun Monkey Bread is a real crowd pleaser. It tastes just like a sticky bun with the sticky caramel syrup that you drizzle all over the cinnamon and sugar coated biscuit pieces.

I used refrigerated canned biscuits to make this process easier, but you can follow my recipe for Homemade Monkey Bread for the dough, and then add the nuts and caramel sauce to it.

The caramel is everything. Whatever you do, don’t just dip a finger in there to try it. Nor is it a good idea to immediately grab a piece of monkey bread right after you flip it out on to the serving platter. No, I def didn’t try that and burn the crap out of my fingers and then my mouth as the quickest thing I could think of was ‘ahh my fingers!’ so shoving it in my mouth was the next logical thing to do. Nope…

Let’s fast-forward to the weekend, shall we?

I’ll be ready for my prenatal massage and you will be ready to enjoy this Sticky Bun Monkey Bread. And a few mimosas in my honor.

Sticky Bun Monkey Bread

Makes 16 servings

Ingredients

  • 3/4 Cup granulated sugar
  • 2 teaspoons cinnamon
  • 3 cans refrigerated buttermilk biscuits (10 biscuits per can)
  • 4 ounces of chopped pecans
  • 3/4 Cup butter
  • 1 Cup packed brown sugar
  • 1/3 Cup heavy cream
  • 2 teaspoons vanilla extract

Process

  1. Preheat the oven to 350 degrees.
  2. Combine the sugar and cinnamon in a bowl. Set aside.
  3. Spray a tube pan with non-stick cooking spray. Sprinkle 1/3 of the nuts in the bottom on the tub pan.
  4. Cut the biscuits in 4 equal pieces. Roll them in the cinnamon and sugar mixture
  5. Add half of the coated biscuit pieces into the tube pan. Sprinkle with 1/3 more nuts. Add the rest of the coated biscuit pieces and then the remaining chopped nuts.
  6. In a small saucepan, combine the butter and brown sugar. Melt together over medium- high heat. Mix in the cream and bring to a boil, stirring occasionally. Bring to a boil for 1 minute. Remove from heat and mix in the vanilla extract.
  7. Evenly pour the caramel mixture over the coated biscuits.
  8. Bake for 35-45 minutes.
  9. Flip over onto a serving dish. Enjoy!
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Quick Apple and Pecan Cinnamon Swirl Cake Bars

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I always told myself that I’d never have a fake Christmas tree.

It just didn’t jive with me. I couldn’t imagine not going to buy one and the smell. Oh, the smell is the best part!

But…

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We now have a fake tree up in our living room.

First I got a pre-lit fake Christmas tree. And now it’s already up before Thanksgiving. What is going on here?!?

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You see, we found a great 6 1/2 foot pre-lit tree for under $100 that was just too good of a deal to pass up. So what?

Well, our place is itty bitty so we’d have to get a small tree, which is still pretty pricey here so the fake tree is actually a good investment. We figure that it will pay itself off in like 3 years. Plus, we already have a hard time just keeping our heads straight so I can’t imagine us properly managing watering it, which if you don’t do properly just makes it drop more needles, which means you need to vacuum even more! Yes, I’ll miss the smell of the fresh tree but I always have so many candles going that I’ll get over it.

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Okay, so the tree is up and lit. I’m staring at it right now. It just doesn’t have any ornaments on it. We’ll get to that this week. It’s only been up since Sunday night so it’s not like it’s just been hanging out naked in our living room for all that long. Besides, that is when I think Autumn will be interested in it, so far so good. We’ll just have to see how things go when it’s all decorated.

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I guarantee that you’ll have as much luck holding back when it comes to these bars as will Autumn when it comes to ornament hanging on the tree.

Promises!

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The majority of the cake is from a boxed mix. Cheater! Yep, a boxed mix. But you are jazzing it up with the apple and pecan, which go so well with the cinnamon topping. And, of course, the glaze too! The added apple and pecans add a lot of fun fall favors- which we are still technically in, although it’s been getting ‘winter’ cold lately.

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Oh man, looking at this just makes me drool. I should run out to the store to get another box of quick bread mix. And then grab another so I always have one on hand to whip this up whenever the craving hits.

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Quick Apple and Pecan Cinnamon Swirl Cake Bars

Makes 16 squares

Ingredients

  • 1 17.4oz package of Cinnamon Swirl Quick Bread Mix AND ingredients per box
  • 1 -2 apples, should yield 1 heaping cup when chopped
  • 1 cup chopped pecans

Process

  1. Preheat the oven to 350.
  2. Mix the quick bread mix according to the package instructions.
  3. Peel and chop the apple. Add the apple pieces and pecans to the prepared batter.
  4. Pour half of the batter in a 8″ x x 8″ greased baking pan. Sprinkle 1/3 of the packaged cinnamon mixture. Pour the remaining batter over the layer of cinnamon topping. Sprinkle the remaining cinnamon topping on the batter.
  5. Bake for 30-40 minutes, or until the tooth pick inserted in the center comes out clean.
  6. Let cool and drizzle the glaze on the cooled bar bars. Cut into 16 equal sized squares.

Double Chocolate Pecan Pie

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MAYDAY PEOPLE!!!

We are now less than a week from Thanksgiving. It’s the Super Bowl of food. I’m sure I could come up with something about how the QB is the turkey and the special teams is dessert, but that would be ridiculous as there are times when I barely understand football and, well, it’s just lame. Oh, look I did it… I’m lame.

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I’m looking forward to Thanksgiving but I’m mainly looking to the time off of work. FOUR DAYS! And I just can’t wait to watch the parade followed up by the dog show.

Sure, the food is great but it’s a whole hell of a lot of work. The turkey isn’t that bad in terms of prep & active cooking time but it’s all the sides. And the sides are the best part. Spoonfuls of mashed potatoes, rolls, green bean casserole. Nothing is too difficult buy you just have to plan, prep, and cook according so that it’s all ready at the right time. TA-DA!!!

I feel that Thanksgiving is also about the appetizers. That might be my favorite part of Thanksgiving. I love snacking so I love snagging some Swedish meatballs, pepperoni, veggies and dip, and cheese and crackers. I love it so much that I’m barely hungry when it comes time for dinner. And forget about dessert. Stuffed.

So I’m enjoying my dessert early!

I totally enjoyed having a slice of this Double Chocolate Pecan Pie while staying up late to work on a deadline this week. It made staying up to work on it pretty enjoyable. Have a bite. Write some sheet notes. Have a bite. Tag elevations. And so on.

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This pecan pie is for the chocolate lovers in your life. There are chocolate chips and chocolate liqueur in the pie. Unlike Bourbon Pecan Pie, you don’t really taste the booze. It doesn’t have that kick like the bourbon, just a nice smooth chocolate flavor.

I suggest that if you make the pie a day or so in advance that you put it back in the oven on a low temperature (200 degree or so) just to gently warm it up so that chocolate just gets ooey gooey again. Then you top it off with some whip cream. I added some of the chocolate liqueur to my whipping cream before I beat it. Sorry, I just couldn’t resist.

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Pecan Pie is Prices favorite Thanksgiving food. I love the appetizers. What are you most looking forward to?

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Double Chocolate Pecan Pie

Makes a 9″ Pie

Ingredients

  • 1/2 Cup sugar
  • 1/4 Cup (1/2 stick) unsalted butter, room temperature
  • 1 Tablespoon all purpose flour
  • 3 large eggs
  • 3/4 Ccup dark corn syrup
  • 1/4 Cup chocolate liqueur
  • 1 teaspoon vanilla extract
  • 6 ounces chopped pecans
  • 3/4 Cup semisweet chocolate chips
  • 1 purchased frozen deep-dish 9-inch pie crust, or a homemade crust
  • 1/2 Cup Heavy Whipping Cream
  • 2 Tablespoons chocolate liqueur

Process

  1. Preheat oven to 375°F.
  2. Beat thesugar and butter in medium bowl until smooth; beat in flour. Gradually beat in the eggs, corn syrup, then chocolate liqueur, and vanilla extract. Mix in chopped pecans and chocolate chips. Pour filling into crust.
  3. Bake pie until filling is puffed around edges and just set in cente, about 45 minutes. Cover the pie crust edge if browning too quickly.
  4. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
  5. Beat the cream and chocoalte liqueur in a medium bowl until peaks form. Serve with the pecan pie.

Slightly adapted from Bon Appétit | December 1996

Bourbon Pecan Pie

Bourbon Pecan Pie

Tuesday is Autumn’s first birthday. {Que freak out}

So we are hosting her farm themed party tomorrow.

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There is a very good chance we are gonna have about 30 kids and adults in our tiny townhouse. So we have been cleaning and purging and busting our asses to get the house ready for everyone coming to celebrate. Its been a long 2+ weeks.

It’s fun and exciting and I love to chaos leading up to things like this. I have my lists on what needs to get done broken down in priority and time frame. Like washing the sofa cushions was done last night and the last bit of vacuuming is for Saturday morning. When it comes to food, Price made Rice Krispie Treats last night, I’m making 2 cakes tonight, and I’ll frost them Saturday morning after they have completely cooled. The slow cooker chili is also for Saturday morning. Easy peasy. I think.

Oh, there will be a point when I wish we just decided to do a pizza theme and ordered 8 pizzas and picked up a sheet cake but I live for this organized chaos.

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I like to think of myself as a small scale Regina Charboneau, who I just read about this week in the New York Times. She hosts about 150 people for Thanksgiving so she preps weeks in advance and approaches it in a very organized fashion. I’m not to her level yet, hardly, but one day I’d love to be. Actually I don’t think I even really know 150 people. We’re having about half of that at our wedding.

Wait, what am I talking about…a birthday party, Thanksgiving, our wedding? I dunno. Let’s move on, shall we?

It’s Friday so it time for a pie! Since Thanksgiving is fast approaching, I made this Bourbon Pecan Pie so it could grace your table in about 2 weeks.

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You know how is able to pull off all her massive Thanksgiving dinner flawlessly? She knows when to source out. She has family help pick up things along the way. And she buys pie crusts from a bakery in town.

With so much going on this week, I knew that I didn’t need to add ‘make pie crust’ so I followed the wise words of Mrs. Regina Charboneau and bought a prepared pie shell. Yes, making pie crust is easy but when your to do list has 30+ items on it you don’t need to add another thing.

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Besides the pie is so rich that I don’t think most people would mind that you took that short cut. But, hey, if you have time then go for it.

 

All that matters is that you enjoy this Bourbon Pecan Pie. It’s a slam dunk if you like bourbon. If not, I dunno. Just go home. You’re not wanted here. ha!

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Bourbon Pecan Pie

Makes a 9″ pie

Ingredients

  • 3 Tablespoons butter
  • 1 Cup sugar
  • 1/2 Cup dark corn syrup
  • 3 eggs, beaten
  • 2 Cups pecans, chopped
  • 3 Tablespoons Bourbon
  • 1 9″ pie crust, homemade or store bought

Process

  1. Preheat the oven to 375 degrees F.
  2. In a medium bowl, stir together the sugar and melted butter.
  3. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined.
  4. Pour the mixture into an unbaked pie shell, and place on a heavy-duty rimmed cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 30 minutes, or until pie is set.
  5. Remove from oven and cool on a wire rack.

Slightly adapted from Paula Deen

German’s Chocolate Pie

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I’ve been looking forward to Friday all week!!

Sure, it means it’s the end of the work week but what it really meant is that I got to share this recipe for German’s Chocolate Pie. Soo yummy!

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Price’s birthday is Monday so I made this pie in honor of that as German’s Chocolate Cake is one of his favorites. I made him a German’s Chocolate Cake (< pardon the old photos!) for his birthday before so I wanted to do that again, but with a twist!

We both loved this pie! It’s such a good combination of chocolate, coconut, and pecans- all elements in German’s Chocolate Cake’s super rich condensed milk based frosting. The pie basically uses the same ingredients as the cake but with a twist.

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When I was making this I was thinking it would be pretty dense from the sweetened condensed milk but it ended up being pretty light and fluffy, which is from beating the eggs very well when they are incorporated into the chocolate and butter. It still was really rich but the light texture helped make it feel a little less indulgent.

Anyway, since it’s almost Price’s birthday we are celebrating it this weekend. We always try to do something big and fun for birthdays so we have a trip planned. There has been plenty of research related to all the good things we can eat and things we can see. At least there will be plenty of walking to help work off all the BBQ!

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Hope you have a great weekend!

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German’s Chocolate Pie

Makes a 9″ Pie

Ingredients

  • 2 4-ounce bars Baker’s sweet chocolate, broken into pieces
  • 1/4 Cup unsalted butter
  • 1 13-ounce can sweetened condensed milk
  • 3 eggs, slightly beaten
  • 1/2 Cup sugar
  • 1  Cup  shredded coconut
  • 1 Cup finely chopped pecans
  • 1 9-inch unbaked deep-dish pie shell (I used half of this crust recipe)

Process

  • Preheat oven to 400F degrees.
  • In a saucepan, melt chocolate and butter over medium heat.
  • Removed from the heat, and add the sweetened condensed milk end eggs mix well to fully incorporate.
  • Add the sugar, coconut, and pecans. Stir until blended.
  • Pour into the unbaked pie shell
  • Set pie on a cookie sheet and bake for 30 -40 minutes, or until the center is set while slightly shaken.
  • Serve warm or after the pie has cooled. Store in refrigerator

Inspired by Easy Baked