this is a page for

Monthly Archives: November 2015

Drunken Monkey Bread

drunkmonkeybread

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

Prep Time: 15 Minutes
Difficulty: Easy
Cook Time: 30 Minutes
Servings: 6 Servings 

Ingredients

  • 24 Frozen White Dinner Rolls
  • 2/3 cup sugar of your choice (it really doesn’t matter…It’s all just sugar in the end!)
  • 2 teaspoon cinnamon
  • 1/2 cup butter, melted
  • ½ jar Saucy Sister Boozy Caramel Sauce of your choice (I usually use Rum Away With Me®)
  • 1/2 cup pecans, chopped (if desired…I don’t like nuts. Of ANY kind. If you catch my drift.)

Directions

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

20151108_095930First, 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.

20151108_085108                        20151108_085136      

                        20151108_085753

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!

Nice and brown on top = gooey goodness underneath
20151108_104752
Yep. That’s me…In my Sunday best!

                   SSC_Caramels_016-Edit

I used Rum Away With Me, but any of our sauces will be fantastic in this recipe.                         

I Write. Therefore I’m…Stuck!

CONFUSED1I’ve been keeping a journal (which, at the moment, I can’t seem to locate) to jot down all my brilliant ideas that will keep you captivated, informed, entertained and buzzed…all at the same time.  Yes indeed. My blog will be the earth shattering, teeth chattering, bar stool tipping brilliance for which the female blogosphere has been bating their breath! A combination of Pioneer Woman meets The Bloggess meets the Hipstermom (she WAS my favorite. here’s why) meets EVERYTHING on Pinterest.

I’ve researched and read every article:

  • “How to Start Your own Blog in 10 minutes” (LIES! it has taken me 10+ hours…I’ll be writing about this for sure!)
  • “How to write a blog”
  • “How to NOT write a blog”
  • “How to grow your blog following in 500 easy steps”
  • “How to reach 5 bazillion viewers in 30 days” (step it up folks…it’s already been 5 days…tick tock!)
  • “How to make 10 bazillion bucks selling yourself out to ads and clicks and product spots” (I’m totally not above this btw…wink wink…I’m looking at you, Mr. Corporate ad man.)

Etc. Etc. My point is that I’m ready. Super duper ready to nail this blogging thing.

Now all I need are ideas. Good ones. Ready? GO!

Ready? GO! GO. go.

Ok. Maybe it isn’t as easy as they make it look. Maybe it isn’t about following the list of “how to’s”. I guess I’ll just write about:

  • What I know (and I know lots stuff about stuff…mostly food and booze and music and old books, bottles, keys, furniture…you get the point).
  • What I like (good food and booze…and cooking with booze!)
  • Where I go for fun and adventure (mostly places that serve good food and booze)

Are you seeing a theme emerge?

Don’t worry! I won’t write JUST about food and booze. I’ll think of something else. After all, I am a well-rounded, highly complex individual with varied interests and highly refined tastes. You’ll see. Stay tuned. Please come back.