Going Apples (Bananas) For Sweets

This weekend marks the unofficial end of summer, but we started Fall a little early and took our troops apple picking.  Our rascals swung from tree to tree looking for the sweetest, juiciest ingredient for this Saturday’s Caramel Apple Monkey Bread. We had more fun than a barrel of monkeys and ended up with a treat worthy of going Apple! Happy Labor Day weekend! 


Caramel Apple Monkey Bread

Ingredients

1/2 cup sugar

1 teaspoon ground cinnamon

2 (16.3-oz.) cans refrigerated biscuits

1 1/2 cups small diced apples

1 cup packed light brown sugar

3/4 cup unsalted butter, melted

1 cup pecan pieces

1 cup Heath Butter Brickle

DIRECTIONS

Preheat the oven to 350°F. Grease a bundt pan with cooking spray.
In a medium bowl, stir together the sugar and cinnamon. Set aside.
Separate the dough into 16 biscuits then cut each biscuit into quarters. Add each piece of dough to the bowl with the cinnamon and sugar, tossing it to coat it on all sides. Layer the coated dough pieces with the diced apples in the prepared bundt pan.

In a small bowl or liquid measuring cup, mix together the brown sugar, melted butter, Heath, and pecans. Pour the mixture evenly on top of the dough. Bake the monkey bread for 28 to 32 minutes until it is no longer doughy in the center. Remove the bread from the oven and allow it to cool for 5 minutes in the pan before placing a serving plate on top of the pan and flipping it upside down. Serve the bread immediately.
*recipe inspired by Just A Taste

A Sweet Rehearsal

Do you have a favorite Christmas morning treat? One that’s easy, yet yummy? Monkey bread has always been our go-to, but this year we thought we might spice things up a bit and try making Cinnamon Sugar Pumpkin Donut Holes. This Saturday we are doing a trial run by baking up a batch. We want to make certain our new breakfast treat is as delicious as our old-stand-by. I mean, why make a change if it isn’t better than the original. Guess what? After sampling many, many, many, we have undoubtedly deemed them our newest Christmas morning breakfast treat. “Do-not” know why we didn’t make them sooner.

Happy holidays!
Love,
Sister Sweetly

doughnuts
5 tablespoons melted butter
2 large eggs
1 cup sugar
1 cup pumpkin purée (canned pumpkin)
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1 1/4 cups Unbleached White Whole Wheat Flour

coating
Cinnamon-Sugar

1) Preheat the oven to 350°F. Lightly grease a mini muffin pan.

2) Beat together the butter, eggs, sugar, pumpkin, spice, salt, and baking powder until smooth.

3) Gently stir in the flour.

4) Spoon the batter evenly into the prepared pan, filling the cups almost full.

5) Bake the doughnuts for 10 minutes, or until a tester inserted into the center of one comes out clean.

6) Allow the pan to cool slightly. Loosen the edges of the doughnuts if necessary, and gently turn them onto a rack to cool briefly.

7) Grease the pan again, and bake as many more batches as necessary to use up the batter.

8) For sugar-coated doughnut holes, roll them in cinnamon-sugar while still warm.

9) For glazed doughnut holes, roll them in glaze once they’re completely cool.

Yield: 30 to 32 doughnut holes.

*recipe adapted from King Arthur Flour

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Easter Sweets

Hooray! Not only is it Saturday, it’s Easter weekend too. We hope you have lots and lots of fun things planned. We sure do! And fortunately our events revolve around yummy treats! Trina will be bringing a yummy Easter mix of GORP to her in-laws and I will be whipping up a batch of ooey gooey Monkey Bread to take to my in-laws. If you need a last minute idea of what to take to your Easter gathering, why not give one of these a try. They are always crowd pleasers. Happy “Hoppy” Easter!

Monkey Bread

monkey bread

Monkey Bread Recipe

GORP

GORP

GORP Recipe

Good Morning Sweetie

Although we indulged in two treat cheat days last week, boy are we glad Saturday has come around. This time we’re not monkeying around waiting to treat ourselves in the afternoon. No siree! We’re having our dessert first thing in the morning. What could be easier than make-the-night-before monkey bread!  Seriously, you just throw a few ingredients in a bundt pan, let it rise overnight and pop it in the oven the next morning. It’s the perfect start to your morning.

monkey bread

Monkey Bread

36 frozen yeast rolls, like Rhodes
1 cup packed light brown sugar
1 sm. box butterscotch cook and serve pudding mix, not instant!
2 tsp. cinnamon
1 cup chopped pecans, optional
1 cup butter, melted

In a well-greased non-stick bundt pan, place frozen rolls. Mix sugar, pudding mix, nuts and cinnamon and sprinkle over rolls. Pour butter over top. Cover loosely with foil being sure to grease the side that will touch the cake to prevent sticking. Place on a cookie sheet in a warm area overnight. In the morning, remove foil and bake in a 350 degree oven for 25-30 minutes or until golden. You will need to place a pan or foil under you bundt for drips. Once baked, loosen around the edges with a knife, cover with an inverted plate and very carefully flip over. Spoon any excess sauce from the pan over the cake.

*recipe adapted from Big Red Kitchen