Monkey Bread – April I MADE IT Challenge

I was fortunate enough to host this months ‘I Made It Challenge”’, I settled for Monkey Bread.  I know a few people wonder…how do you get to that, how do you choose something as random as Monkey Bread? It was easy to be honest.  Firstly, I love Monkey Bread, I learnt about it while in the USA, secondly, I found a new product I desperately wanted to try which would fit in with this challenge, and thirdly, I wanted my fellow bloggers to think outside the box.

So I experimented with two different versions of monkey bread, one use a plain bread dough, the other using a sweet biscuit dough, which was store bought.

When you watch American sitcoms, you often see sad, depressed women eating cookie dough, straight from the can, I found a very similar product in my local Spar, which I just HAD to try.  To see if it was the same and all that…

Today’s Biscuit dough comes in 3 different flavours, Vanilla, Chocolate and Ginger, of course I wanted to add a little more depth to my Monkey Bread, so I used the Ginger flavour. This is so easy, that I can’t call it a real recipe!

todays biscuit dough

Ginger, Cinnamon and Nut Monkey Bread

1 packet of Today’s Ginger Biscuit Dough
1 cup brown sugar
3 tbsp ground cinnamon
Roughly chopped ground mixed nuts

Preheat the oven to 180°C

Line a muffin tray with cupcake holders (I got 6 out of this)
Throw away the empty packet of biscuit dough; the instructions on there will not work for this.
Defrost the biscuit dough, cut into small pieces and roll into balls.  You do not want it to big, but you also do not want it to small either.

Roll the balls in the cinnamon sugar mixture, and stack into the muffin cups.

In between the dough balls, sprinkle a few mixed nuts; I love the texture of the nuts between the layers of soft gooeyness.
Bake for 25 – 30 minutes, just until it is nice and golden brown.

Remove from oven, and now the fun starts.   You can glaze it with just icing sugar and butter mixture, or softened cream cheese.

monkey bread muffins

Those who know me, know that sweet treats are not my deal, so I had to make something savoury out of this challenge too!

Pizza Monkey Bread

Basic Pizza dough -  I use the Jamie Oliver Pizza Dough recipe, which is always a winner.
Homemade tomato sauce, which you can find the recipe here
Grated cheese – I used mozzarella and cheddar mixture
Bundt cake pan, greased with butter & flour (or cook n spray if you wish)

Now this is your creative side comes in.
Use your favourite pizza toppings; I had little bowls of already chopped toppings:
Ham, Salami, Mushrooms, Green Peppers, Peppadews, Danish Feta, Basil Pesto, Garlic, Camembert, Green Fig, Blue Cheese etc.

Preheat your oven to 200°C

Pull small balls off the pizza dough, mine weighed anywhere between 30g – 40g, roll them out and fill with your toppings of choice. Roll up the ball again and stack into the pan.

Between each layer, brush on some tomato sauce and sprinkle grated cheddar, the top later I made smaller balls, just to fit the bundt pan.

Once you have layered the bundt cake pan full, bake for 35 – 50 minutes, depending on your oven. Work on as if you were baking a bread from scratch. The time would be more or less the same.

I didn’t manage to get a photo of this one, but it was absolutely delicious, it was small stuffed balls of pizza happiness.

©-I-Made-It-150x150

I will do a round up of all the bloggers that have taken part in the challenge the first of the new month.  There are some great recipes!  There is still time to submit your Monkey Bread recipe!

Quick and Easy Scones

I had to make scones today for a kid’s party and although I did not use this recipe today, it did remind me of this easy peasy quick recipe that anyone can do! It’s a great way to enjoy a quick Sunday afternoon tea when you have unexpected guests.

Easy Peasy Scones made with Sprite

4 cups self raising flour
Generous Pinch of salt
125ml fresh cream & 125ml half buttermilk mixed together
1 can Sprite

Sift flour and add salt
Slowly add cream & buttermilk, the mixture should look like coarse crumbs
Add sprite to crumb mixture, slowly mixing in the liquid. Knead lightly– careful do not over knead
Roll out dough onto floured surface and pat down. Using a dough cutter, cut your required size.

Bake in a preheated oven 190 C for about 12 – 15 minutes.

Peanut Butter Cookies

Peanut Butter Cookies

1 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated white sugar
1 large egg
1 teaspoon vanilla extract
1 cup crunchy peanut butter
2 cups all purpose flour, sifted twice
1/2 teaspoon baking soda
1/4 teaspoon salt

Direction:

Preheat oven to 170 C
Line baking trays with grease proof paper
Beat the butter and sugars until light and fluffy, beat in peanut butter.
Add the egg and vanilla extract and beat to combine.
In a separate bowl sift together the flour, baking soda, and salt.
Add to the peanut butter mixture and beat until incorporated.
If you find that your batter is a little runny, just place in the fridge for an hour or so.
Roll the batter into balls. Then, using a fork, make a crisscross pattern.
Bake the cookies for about 10 to 15 minutes, or until the cookies are lightly browned around the edges.