Craving something cinnamon-y, chewy, creamy and comforting during this holiday season? (Not to mention simple, affordable and easy to make!) I’ve got the perfect solution for you. You only need six basic ingredients! CREAM CHEESE MONKEY BREAD. It will make all of your dreams come true.
I think I spent a total of less than $6 to make these. Spectacular right? The biscuits and cream cheese were majorly on sale at the time, which made a huge difference, but I can’t imagine having to spend more than $10 total any given day. It’s basically a quick and easy trick for a frosted cinnamon roll craving. It tastes just a Cinnabun but without all of the yeast rising waiting business. I bought a new bundt pan especially for this recipe, but I’m sure you could just as easily glob the biscuits together in a round springform or cake pan. This is amazing heated up for breakfast with a cup of tea or coffee, but especially straight out of the oven!
You’ll sleep good the night after you eat this!
Cream Cheese Monkey Bread
Recipe adapted from Pip & Ebby
- 2/3 cup dark brown sugar
- 2/3 cup granulated sugar
- 1 tablespoon cinnamon
- 1 teaspoon cardamom (optional)
- dash of nutmeg (optional)
- Two 12-ounce tubes refrigerated flaky buttermilk biscuits
- One 8-ounce package neufchatel cream cheese, cut into 20 cubes
- 3⁄4 cup unsalted butter, melted
- Preheat oven to 350ºF. Spray a 12-cup bundt pan with cooking spray; set aside. In a medium bowl, combine the sugars and spices; set aside.
- Slice 10 discs of dough from each tube of biscuits. Set discs on a flat surface and set one cube of cream cheese in the center of each piece of dough. Wrap edges of dough up and around the cheese so all that is visible is the top side of cream cheese cube. Place 10 dough-wrapped cheese cubes, cheese-side-up, in bottom of prepared pan. Top with half of the sugar mixture and half of the butter. Top with the remaining dough-wrapped cheese cubes, cheese-side-down, the remaining sugar and remaining butter.
- Bake in the preheated oven for 40 minutes. Invert onto a serving platter and serve!
What happens when you combine owls and pumpkins? A massive explosion of love and goodness happens.
At least in my eyes…
More like these mini owl pumpkin cakes. But really, a massive explosion of love and goodness, too.
Owls and pumpkins are meant to be together. Especially at this time of year. And they happen to be two of my favorite things that exist on this planet.
When I found this owl mold “muffin” tin at Cost Plus last week, I was ecstatic. I had no idea what in the world I would do with it, but I knew it would be something good. Chocolates? Cakes? Muffins? Jello? The possibilities are endless.
It’s hard to beat hand-held bite-sized pumpkin bread loaves shaped into a little owl, though…
Perfect for a Halloween party, crafting party, owl-themed birthday party, or any reason at all!
Owl Pumpkin Cakes
Adapted from BHG Pumpkin Bread, Fall Baking 2012 Issue
Makes 24 mini loaves
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 1/2 cup canola oil
- 2 eggs
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice
- 3/4 teaspoons salt
- 1/3 cup almond milk
- 7-8 oz. (about half a 15 oz. can) pumpkin puree
- Preheat oven to 350°F. Spray cooking spray on the owl pan; set aside. In an extra-large bowl combine granulated sugar, brown sugar, and oil. Beat with an electric mixer on medium speed until well combined. Add eggs; beat well. Set aside.
- In a large bowl combine flour, soda, cinnamon, pumpkin pie spice, nutmeg, and salt. Alternately add flour mixture and the water to the sugar mixture, beating on low speed just until combined. Beat in pumpkin.
- Drop batter evenly into pans, about 2/3 full (will puff up a lot!). Bake 15-18 minutes, or until a toothpick inserted near the center comes out clean. You will only be able to make 12 the first time, and then make the remaining after the first batch is done (that is, of course, if you only buy one pan).
- Flip pan over onto wire racks and let cool. Store in an air-tight container!
As you all well know, sometimes it takes me a little while to post the latest recipes of things I’ve baked or created, or I just don’t get around to posting anything at all. WELL! This is an exception. I baked this yesterday! Fast turnaround, I know. It’s because I seriously cannot get over how tasty this banana bread is and want to share it with the whole wide world (err, web). If you’re not a believer of vegan, this will surely make you one, I swear. At first I had my doubts about this recipe. “Lower Fat Banana Bread” with only 10 ingredients and barely any oil involved? Just the basics of what you need in any banana bread recipe, except this calls for one magical ingredient: APPLESAUCE! Applesauce is an amazing ingredient to substitute for oil. It gives such a great flavor and texture and no one will even know. Typically in the past I’ve turned to this recipe whenever I want to use ripe bananas (both recipes were created by the same person). Don’t get me wrong, that one is great too. But this… this outbeats anything. It’s almost like a borderline gingerbread, due to the dark, deep rich flavor of molasses. And I took a chance and replaced the regular sugar with sucanat and I think that made a major difference. I’m just now beginning to explore the bigger world of natural sugars and it’s really exciting. And for my birthday, one of the great gifts I just received is Heidi Swanson’s “Super Natural Cooking” (thank you Colleen!) which focuses on using “alternative” unrefined sugars and oils and which ones are better for you and the planet. Next time I’ll put a twist on it when I’m feeling more adventurous–peanut butter or chocolate chips, walnuts, pecans, or do a pistachio/cardamom type thing. Ok, so enough said. Bottom line: MAKE THIS BANANA BREAD.
Lower-Fat Banana Bread from Veganomicon
Makes one loaf
2 large or 3 small very ripe bananas
1/4 cup applesauce (I used cinnamon spiced)
1/4 cup canola oil
1/2 cup sucanat sugar
2 tablespoons molasses
1 cup all-purpose flour
1 cup white whole wheat flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.
In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. If you’re using chocolate chips or nuts, fold them in here.
Transfer the batter to the prepared pan and bake for 45 to 50 minutes (it took 50 for me). The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and let cool!
I have been baking and cooking so much the past two weeks, it’s hard to keep up. Hopefully I’ll be able to display everything relatively soon before I go back to school in two weeks. Here’s something I did with some really ripe bananas and a little bottle of rum. Obviously that equals rummy banana bread. It was quite good! Simple ingredients, lots of bananas, and the rum definitely shined through. Oh and the best part: the “loaf” was shaped into a pumpkin, due to my pumpkin cake mold. Yes, I’m starting my Fall sooner than others. It’s the only way to do it!
Banana Bread with Rum
1/4 cup plus 2 tablespoons all-purpose flour
1/2 cup whole wheat flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups very ripe bananas, mashed (about 3)
2 tablespoons butter, melted and cooled
1/4 cup dark rum
2 tablespoons molasses
1/3 cup walnuts, chopped
Preheat oven to 350 F. Grease and lightly flour a 9 x 5 inch loaf pan (or pumpkin pan!).
Sift flours into a mixing bowl. Add sugar, baking powder, salt, bananas, butter, rum molasses and egg. Beat for 3 minutes with an electric mixer set on medium. Stir in walnuts.
Pour batter into loaf pan. Bake in preheated 350°F oven, on rack set on middle rung for 55 to 60 minutes or until toothpick comes out clean. Allow to cool in pans for ten minutes on a wire rack. Then invert and remove from pan to finish cooking, also on wire rack.