Posts from the ‘breakfast’ Category

Monkey Bread

I actually had to convince a little girl that this had nothing to do with actual monkeys. It was not monkey brains or monkey guts, like she was being told by all of the evil men (her father included) around her. Oh well. It certainly disappeared fast enough, monkey association or not.

So far, this holiday season I’ve made this twice, and the boy has requested it for Christmas morning, so I’ll be making it at least once more. Low calorie it is not, but it’s delicious. Hey, it’s the holidays. Holiday calories don’t count.

Pastor Ryan’s Monkey Bread

  • 3 cans Buttermilk Biscuits (the Non-flaky Ones)
  • 1 cup Sugar
  • 2 teaspoons (to 3 Teaspoons) Cinnamon
  • 2 sticks Butter
  • ½ cups Brown Sugar
  • Chopped pecans (optional)

Note: I assemble everything except for the butter and brown sugar drizzle the night before, then throw it in the oven the next morning while I’m showering/ whimpering that I’m awake so early.

Grab a giant Ziploc bag and throw in the sugar and cinnamon. Cut each biscuit into four pieces (I use kitchen shears) and drop in the bag as well. Seal the bag and shake it all up, getting the pieces well coated in goodness. Grab a bundt pan and put pecans in the bottom. Scatter the biscuit pieces in the pan. At this point I tend to cover the  pan and stick it in the fridge overnight, but that step is completely optional. Either way, the next step is melting all of the butter in the microwave, then mixing in the brown sugar. Pour this delicious mixture over the biscuits. Yes, it will look like way too much, but it’ll all work out in the end. Bake at 350 for about 30 minutes until golden brown. Your house will smell heavenly. Let it cool for about 5 -10 minutes, then invert on a big plate and start inhaling.


The Runaway Pancake

I love the book The Runaway Pancake, mainly because John Lithgow narrates a version of it, and it always makes me smile. Also, I love pancakes. I really don’t like making them though. Every time I move (which seems to be often), I have to learn a new stove, and they inevitably seem to have hot spots and tricky heat, and all of these make pancakes a pain. Then there’s the fact that if you’re making them for more than just yourself, you wind up standing at the stove for what seems like hours, waiting till you can finally sit down and eat.

I’ve seen the recipe for a giant pancake quite a few times over the years, and always think of how great it might be. I never seem to get around to doing it though. That finally changed when a friend came in town this past weekend and I wanted to impress her with my mad domestic skills.

It worked beautifully.

Giant Pancake

  • 1/3 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 eggs, lightly beaten
  • Pinch of nutmeg
  • 4 tablespoons of unsalted butter
  • 2 tablespoons powdered sugar
  • Juice of half a lemon
  • 1. Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.

    3. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.

    4. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice.

    We ate it with some bacon, and it was delicious. Just the right amount of sweetness, but still fresh from the lemon juice. I’ll definitely be making again, and soon.

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