But this monkey bread? Not so tangled nor complicated. Quite possibly one of the simplest and most satisfying recipes yet. It takes pre-packaged biscuits and turns them into something so much more than you could ever think possible. Really how could cinnamon, sugar and butter go wrong? It can't. And I do believe that is a fact. Cold hard facts people.
This bread is sticky sweet and slightly chewy in texture. It's quite sweet so I think a nice, steaming hot cup of black coffee would be the perfect accompaniment. Or even a cold glass of milk too! Enjoy the bread warm though, it's best that way!
Monkey Bread
Yields: 2 of the loaves shown above
Original recipe from Ryan via The Pioneer Woman, which can be found here.
1/2 cup brown sugar
2 sticks/ 1 cup butter
2 - 3 tsp. cinnamon
3 cans buttermilk biscuits (the non-flaky ones)
1 cup sugar
Preheat oven to 350 F. Open up all three cans of biscuits and cut each one into quarters. Combine the sugar and cinnamon in a large zip lock bag and shake it to mix evenly. Drop biscuits into cinnamon sugar mix, close the bag and give it a vigorous shake to nicely coat each piece. Spread them in any bundt pan of your choice. Melt the butter together with the brown sugar in a medium saucepan until the two become incorporated. Pour over the biscuits and bake for 30 - 40 minutes until the crust is a deep brown on top. Allow to cool for 15 - 30 minutes before turning it over onto a plate.
That's why I made these. Fall also marks the beginning of school for me. Times when I need something that sustains me yet is easy to bring around. Muffins qualify as a school-friendly snack to me. You can grab them and just go. But these? These will keep you satisfied since they're filled with loads of oats and yummy fall-ish pumpkin flavor. 
They're made with whole wheat flour, just a smidgen of sugar and oats. So that way you can snack and still feel good about it, well even feel great about it, since it tastes so yummy! Without the glaze it's more like a pumpkin bread but I think the glaze added the right amount of sweetness to qualify it as a muffin.
Yields: 12 muffins
Slightly adapted from here.
For the streusel:
2 tbsn. pumpkin puree
2 tbsn. honey
2/3 cup quick cooking oats
1/2 tsp. cinnamon
For the muffins:
1 1/4 cups whole wheat flour
1 1/4 cups quick cooking oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/8 tsp. ground allspice
1 cup pumpkin puree
1/2 cup mashed ripe bananas, about 1 large banana or 2 small
1/4 cup firmly packed brown sugar
2 tbsn. canola oil
1 large egg, lightly beaten
For the glaze (optional):
1/8 cup brown sugar
1 tbsn. milk/ half and half/ whatever you have on hand
1 tbsn. butter
1 tbsn. pumpkin puree
1/2 cup powdered sugar, as much as needed
Preheat oven to 375 F. Line a muffin tin with liners, set aside. In a bowl combine the flour, oats, baking powder, baking soda, salt and spices. In another bowl combine the pumpkin, bananas, brown sugar, oil and egg. Make a well in the dry ingredients and add the liquid mixture. Stir together until incorporated. To make the streusel, combine the pumpkin, honey and cinnamon. Mix well, then mix in the oats, set aside. Divide batter evenly among muffin tin, top with streusel and bake for 16 - 18 minutes or until an inserted toothpick comes out clean. Cool on a wire rack. To make the optional glaze, combine the brown sugar, milk and butter in a small saucepan. Heat until sugar is melted. Pour into small bowl, let cool a little then add in the puree and powdered sugar, mix well. Glaze each cooled muffin with 1 teaspoon of glaze. Enjoy!
http://www.ourbestbites.com/2009/09/cinnamon-caramel-corn-with-pecans-white.html
12 cups popped popcorn
1 cup roughly chopped pecans
1 cup brown sugar
3/4 tsp. cinnamon
1/4 cup Karo syrup or honey
1 stick or 1/2 cup butter
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark
Preheat oven to 250 F. Place popcorn and chopped pecans in a large bowl and set aside (and by large I mean twice as large as you really need to prevent splattered hot caramel). Combine brown sugar and cinnamon in a big, microwave safe bowl. Chop butter into chunks and place it on top of the sugar mixture, pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes, remove and stir then microwave 2 minutes more and it should be nice and bubbly. Remove from the microwave and add the vanilla and baking soda, it should foam up and double in size. Pour over popcorn and pecans and stir well until everything is well coated.
Spread mixture onto a foil lined pan and place in the oven and bake for 30 minutes, stirring every 10 minutes. After 30 minutes, take out a piece and let it cool. Sample it and if it is still not crunchy enough, let it bake for another 5 minutes, repeat process until satisfied with crunchiness. When done, give it a final stir and let it cool while you melt the almond bark/ white chocolate. Use a fork to drizzle the melted bark over the popcorn, let it harden and enjoy!
Yields: about 30
Original recipe can be found here.
1/2 cup butter
1 cup flour
1/2 tsp. baking soda
1/2 cup sugar
1 1/4 cups oatmeal, blended
6 oz. chocolate chips
1/2 cup brown sugar
1/4 tsp. salt
1 2 oz. Hershey's bar, grated
1 egg
1/2 tsp. baking powder
3/4 cups chopped nuts, of your choice
1/2 tsp. vanilla
Cream the butter and both sugars. Add egg and vanilla, mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, grated Hershey's and nuts. Roll into balls and place 2 inches apart on a cookie sheet and flatten slightly with fingertips. Bake for 10 minutes at 375 F.
