Had a great weekend, very busy. We’re totally embracing the home-owners thing so did a bunch of little things around the house like hanging paintings, and lots of shopping…Home Depot, Hobby Lobby, World Market, PetCo, Staples, Books-A-Million, Old Navy, etc. Had a lot of fun, actually.
We also went to the Auburn CityFest, which was a lot of fun. We ended up walking the puggies around and looking at all the booths. Bought a few matted photographs from a photographer. And the puggies loved getting out in the sunshine, sitting and listening to music and picnicing.
I made breakfast on sunday morning, my yummy Monkeybread. What I love about this recipe is that it’s quick, cheap (the only thing you have t buy is a can of refrigerator biscuits) easy, and SO versatile in regards to making in large batches. Here, I’m showing a recipe for making it enough for 2 people with (our) appetites, or I suppose 4 people with small appetites.
- 1 can of refrigerator biscuits
- granulated sugar
- whole nutmeg
- kosher salt
- 4 T. brown sugar
- 4 T. butter
1. Preheat oven to 375^F. Spray the baking dish with Pam for Baking.
2. Prepare the sugar dust: Mix granulated sugar, cinnamon, and freshly grated nutmeg in a small bowl. I like to freshly grate my nutmeg because it really ads a depth…but if you don’t have fresh, you can use storebought. Make as much or little you need depending on how many cans of biscuits you’re using.
3. Cut each biscuits into 6 peices (bite size), then roll in the cinnamon-nutmeg-sugar mix, and place in your baking dish. I’m baking ours in a cast iron skillet, mostly because it’s the best size baking dish for making only enough for 2. But if you’re making 3 cans…a bundt pan would be beautiful.
4. Once all your bread bits are in the baking dish, you can prepare the carmel glaze. In a (recommended) non-stick saucepan, mix 1/4 c. brown sugar, 4 T. Butter and a few pinches of kosher salt. I love a touch of saltiness in my caramel – it’s a great flavor combo. Stir until cohesive and you can start to smell the carmel. Then drizzle over the top of the biscuits.
5. Bake for anywhere between 15-20 minutes (longer if you double/tripple batch…keep an eye on it for when it’s golden on top). Let sit and cool in pan for 5 minutes, then invert on a plate and dig in!
As you can see the carmel sauce drips down and gets all ooey-gooey all over between each of the puffed up peices of biscuit. Isn’t that delicious looking? Look at all that luscious salty-carmel? YUM!