Monkey Bread

Although the holidays have come and gone, the bone-chilling cold is still with us - yes, even us here in the sunshine state. Ok, our bones may be chilled a little more easily than all of you to our north, but still. I even spotted icicles hanging by the entrance to the law school the other day. I'm still new to this whole being-a-Floridian thing - but that seemed pretty significant. So, where ever you may be I hope the future holds a party with friends or a lazy day cuddled under the blankets munching away on one of these. I made two this holiday season - one for Christmas and one for a friend's party - and it's always a crowd pleaser.

This is super easy - I made it in my mother's "kitchen" (as pictured below).

Monkey Bread

Ingredients:

3 10 oz. cans of refrigerator biscuits (go for the buttermilk - the flakey ones or the butter flavored ones don't quite work right)

2 tbsps. cinnamon

1 stick of butter

1 cup white sugar

1 cup packed brown sugar

1/2 cup pecans

Bundt Pan

Plastic bag

Method:

1. Preheat oven to 350 degrees.

2. In a gallon sized ziploc bag mix the sugar and cinnamon - shake to homogenize.

3. Cut biscuits into quarters then put dough into the cinnamon sugar mixture and shake until coated. Do a couple biscuits at a time to keep from overcrowding. Layer the biscuit pieces in a greased bundt pan and intermittently sprinkle the nuts throughout.

4. When all of the biscuits are in the pan melt the butter and brown sugar in a saucepan. When melted, evenly pour the butter and brown sugar over the biscuits. Bake for about 45 minutes, until biscuits are golden and cooked through.

Note: It's kind of tricky to tell when the monkey bread is done, but the good news is that it's easy to pull a piece out and check! Let the monkey bread cool for at least 20 minutes, then turn over onto a plate to serve. It's best to just pull it apart instead of cutting pieces. Enjoy!