Wednesday, April 17, 2013

Boardwalk Eats I am lucky enough to get a little midweek get-away with David's friends at a wine tasting in Atlantic City.  It starts at 4:00 so as an even better perk, I get to take a half day on a Wednesday.  Considering the past work week I've been having, this is a much needed reprieve from the craziness.  Since Atlantic City is famous for its boardwalk, I thought I would pass along a recipe to an enduring boardwalk treat, Monkey Bread.  While my personal favorite is still Johnson's caramel popcorn and Jen's go-to is the polish water ice, Monkey Bread is still a fan favorite of almost anyone who's had it.

I hope you are all having a great hump day and wish me luck on the black jack tables!

Monkey Bread
DSC_0050From: The Pioneer Woman Cooks

Brown Sugar - 1/2cup
2 sticks of butter
Bundt Cake Pan
Cinnamon - 2-3 teaspoons
3 cans of Buttermilk Biscuits

Sugar - 1 cup

Preheat oven to 350.  Open up all three cans of biscuits and cut each biscuit into quarters.  Combine the 1 cup of regular sugar with 2-3 teaspoons of cinnamon.  Dump these into a 1 gallon zip bag and shake to mix evenly.  Drop all of the biscuit quarters into the cinnamon-sugar mix.  Once all the biscuit quarters are in the bag, seal it and give it a vigorous shake.  Spread these nuggets out evenly in your bundt pan.  Melt the two sticks of butter together with 1/2cup of brown sugar. This can be light or dark brown sugar.  Stir together over a medium-high heat until mixed.   Once the brown sugar butter has become one color, you can pour it over the biscuits. Bake at 350 degrees for about 30-40 minutes until the crust is a deep brown on top.

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