I have been SO excited about starting my new blog…Really, I have! But, boy oh boy, you couldn’t tell that by visiting, could you? Seems I have elevated my procrastination skills to include even things I love…. Like this blog.
This got me thinking… Is procrastination itself something I love to do? What is special about “putting off” and why does it feel so good? Why am I so productive while I’m avoid being productive?
I don’t watch much t.v. so it’s not a satisfying activity when I’m looking to procrastinate. Instead, here are some of the satisfying activities I’ve relished in while working to stay away from my WordPress dashboard.
1. Clean out drawers. My kitchen drawers have never been so organized as they are right now while I’ve put off this blog.
2. Never mind the weather. Take a walk! I have taken some breath taking walks around the farm this past month.
3. Naps are delicious!
4. Planned a vacation to Europe. It’s beautiful there this time of year. Do you know how many pubs there are in Dublin? A LOT. I want to visit them all!
5. Picked all the fruit off my orange and lemon trees and conducted extensive research on clever and delicious ways to use them. How about a Margarita Bar! And since we were hosting over 30 friends for Superbowl, we had to juice a lot of citrus. What a great excuse to use my very fun and efficient Kitchen Aid juicing attachment! (btw… this recipe for pulled pork will leave you weak in the knees!)
Ok. So here’s my point about procrastination: it’s ok. The work WILL get done eventually. See? Here I am. writing. for you.
Now I just have to finish the other 5 articles I started while putting off this one.
Here’s what I hate about food blogs: the blogging. Why must one scroll through an entire novel just to glean a simple recipe? We’re all grown women here (regardless of our behavior). Give me the stinkin’ recipe and let’s get on with it!
Therefore, I hereby promise not to drag you through my in-kitchen therapy session just to get a list of ingredients. I wish everyone would just stick the darn recipe at the top. If you want to hold my hand and take a trip down memory lane and relive my experience then scroll down, sister. I may even show you what I was drinking at the time! Oh, maybe that should be included with EVERY recipe….
Starting now. Here it is:
Drunken Monkey Bread
Thaw rolls until just soft enough to cut soft (about 30 minutes at room temperature). Pour ½ jar of your favorite Boozy Caramel Sauce in the bottom of a bundt pan. Cut each roll in half. In a medium bowl, mix sugar, cinnamon, and together. Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated. Cover with a hand towel and place is warm oven (about 200⁰) and let rise until double in size (about 2 hours). Bake at 350°F for 30 to 35 minutes. Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate. Warm the rest of the sauce and use it for dipping. Or, better yet, say you used the whole jar and save the rest for yourself!
Play by play
First, I made a drink. If you’ve never used the KitchenAid juicing attachment, it’s super fun and efficient. Since we were hosting Sunday Funday Football Brunch, and because my friends generally drink. a lot. I needed to juice about 15 grapefruit (off my own tree no less), so I decided to give it a whirl.
I also buy the 2-pack of large champagne bottles from Costco for $12. Not super high end, but if you’re just mixing then you can’t go wrong!
Next step: Sip your drink and prep the pan. I try to thaw the frozen dough just enough to cut them. They’re too gooey and difficult to handle when fully thawed.
Don’t worry about stacking the little nuggets neatly, just evenly. (side note: My beloved likes to eat them raw after I dip them in the butter and sugar/cinnamon. No judgment, but….Yuck!)
I am not a particularly particular kind of gal (if it’s not obvious by now) and I go for flavor over beauty. You’ll see this theme repeated over and over.
Once you have those gooey little sugar balls all nestled snuggly in the pan then you’re ready to let ’em rise…Sorry no pics… but, they should double in size, filling up the pan. I usually don’t bother to cover the goodies with a towel because the kids (and guests) enjoy watching them do their thing…
Finally, you’re ready to bake. Crank the heat up, poor yourself another cocktail, and put your feet up. Or, if you’re like me, prep your next dish. This particular Sunday brunch also delighted with bacon-tatertot-cheesy-egg-casserole. Stick around…we’ll get to that one later!
Whoala! Easy Peasy! Just be careful when flipping the pan onto the platter. This baby is molten hot. Keep the kids back, use oven mitts on BOTH hands and do it quickly or the whole thing will fall apart. Don’t be afraid, though. Believe me, if I can do it then so can you!
I used Rum Away With Me, but any of our sauces will be fantastic in this recipe.