MONKEY BREAD MUFFINS

Everyone in my house LOVES monkey bread. It is so addictive and sadly so bad for you; I don't make it often but when I do I prefer using muffin tins versus a bundt pan. 

MONKEY BREAD MUFFINS

Adapted from here

makes 6 large muffins

1/4 cup granulated sugar
1 teaspoon cinnamon
1 can (16.3 oz) Pillsbury™ Grands! Homestyle refrigerated buttermilk biscuits
1/2 cup firmly packed brown sugar
1/3 cup butter 
(Add a walnuts and raisins if desired..I don't desire!)

Heat oven to 350°F. Lightly grease 6 extra-large muffin pan (or you can do 12 regular muffins with a shorter baking time)  with shortening or cooking spray. Note: do not use liners because they will stick. Mix granulated sugar and cinnamon in a large bowl.

Separate dough into 8 biscuits; and cut each biscuit into 9 pieces. Add pieces to sugar and cinnamon bowl and coat each piece completely. Add 12 pieces to each greased muffin cup, add walnuts and raisins among the biscuit pieces if using.

In small pan, melt the butter and add the brown sugar; once combined pour over biscuit pieces.

Bake approximately 15 minutes or until golden brown and no longer doughy in center. 

Cool in pan 10 minutes. 

Turn upside down or gently lift up with a fork onto serving plate. Serve warm.

 Enjoy...

The only thing my son wants for Christmas this year is a stuffed minecraft dog...and of course no one makes it so I have been sewing for the last two weeks making this dog...

 I made the collar removable to he can "tame" it with a bone...

 I cant wait to see his face when he opens the box...

PRINTABLE RECIPE

POMEGRANATE SALSA

POMEGRANATE SALSA

2 Tablespoons fresh mint, chopped

2 Tablespoons fresh cilantro, chopped 

2 Tablespoons Italian flat-leaf parsley, chopped

1/2 cup small red onion, chopped

1 pomegranate, skin and light-colored membrane removed 

6 Tablespoons fresh lime juice

2 teaspoons grated lime zest

1 jalapeno pepper, chopped

1 serrano pepper, chopped

1 1/2 cup large tomato, diced

1 Tablespoon olive oil

salt and fresh ground pepper, to taste

Here is a good tutorial for how to get those tricky little seeds out of the pomegranate if you are unfamiliar.

In a medium bowl, toss together mint, cilantro, Italian flat-leaf parsley, red onion, pomegranate, lime juice, lime zest, jalapeno pepper, serrano pepper, tomato and olive oil. 
Season with salt and pepper. 
Cover, and chill in the refrigerator at least 2 hours before serving.

Our little elf returned on Thanksgiving and he has been busy creating mischief...again.

PRINTABLE RECIPE

ROASTED PUMPKIN SEEDS

I hope everyone had a fun and safe Halloween last night. We had fun dressing up and trick or treating but it was a little chilly for the costumes so it was short lived which was fine by me...less candy the better! My daughter wanted to carve another pumpkin today, so while she was busy with the jack-o-lantern I made the pumpkin seeds to snack on.

Roasted Pumpkin Seeds
Adapted from simply recipes

Seeds from a carved pumpkin
olive oil 
salt

Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Carve your pumpkin and place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.

Measure the pumpkin seeds. Place the seeds in a medium saucepan. Add 4 cups of water and 2 tablespoon of salt to the pan for every 1 cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Cover and bring the salted water and pumpkin seeds to a boil, turn down heat and let simmer for 10 minutes. Remove from heat and drain.

Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan. I like to sprinkle a little course salt on the seeds and then bake on the top rack until the seeds begin to brown, for medium seeds about 10-15 minutes. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don't get over toasted.

 When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating. 

A treat even for the pickiest of eaters...

Always ready to dress up...

New to all this...

 Ready to go...

Printable Recipe