yall. it's been SO long. that's a recurring theme every single time i've posted lately. but 2 months? really, sonya?
to be honest, it's not that i haven't baked anything in a while. in fact, when i was on cardiology last month (which was AWESOME, by the way), i actually baked quite a lot. when you're cooped up in the hospital all day, no matter how fun it is, you need some sugar to keep you moving.
i made monkey bread a few times now, the classic way with cinnamon and brown sugar. i wanted to make it again because it's a really easy crowd-dessert. you just pull the pieces off and voila. no cutting, no need for tons of table space with cupcakes. this sucker has 80 mini pieces in it. enough for thirds! with easter here, i wanted another monkey bread but with a springy flavor. you probably know i adore lemon and coconut, as seen here with these bars. so, i mustered up this thing. i've seen recipes around using butterscotch pudding mix in monkey bread - so why not lemon? and there you have it. the perfect dessert. i think i really got it this time. took a trial of this to work earlier this week and banked.
look at it. in all it's sunshine glory.
now go make it.
here's how.
lemon-coconut monkey bread (serves an army)
1 package cook-to-serve lemon pudding mix (NOT the instant kind)
3/4 cup sugar
1/2 cup sweetened coconut flakes
2 16-oz cans of refrigerated jumbo buttermilk biscuits
1 stick unsalted butter
to be honest, it's not that i haven't baked anything in a while. in fact, when i was on cardiology last month (which was AWESOME, by the way), i actually baked quite a lot. when you're cooped up in the hospital all day, no matter how fun it is, you need some sugar to keep you moving.
i made monkey bread a few times now, the classic way with cinnamon and brown sugar. i wanted to make it again because it's a really easy crowd-dessert. you just pull the pieces off and voila. no cutting, no need for tons of table space with cupcakes. this sucker has 80 mini pieces in it. enough for thirds! with easter here, i wanted another monkey bread but with a springy flavor. you probably know i adore lemon and coconut, as seen here with these bars. so, i mustered up this thing. i've seen recipes around using butterscotch pudding mix in monkey bread - so why not lemon? and there you have it. the perfect dessert. i think i really got it this time. took a trial of this to work earlier this week and banked.
look at it. in all it's sunshine glory.
now go make it.
here's how.
lemon-coconut monkey bread (serves an army)
1 package cook-to-serve lemon pudding mix (NOT the instant kind)
3/4 cup sugar
1/2 cup sweetened coconut flakes
2 16-oz cans of refrigerated jumbo buttermilk biscuits
1 stick unsalted butter
- in a large ziploc bag, shake together the pudding mix, sugar, and coconut flakes. zip and set aside.
- take a pair of kitchen shears, and snip each biscuit round into 5 pieces (80 total). place in a large mixing bowl.
- melt down the butter and pour it over the biscuit pieces. mix well (with yo' hands!) to make sure they're coated evenly.
- put the coated biscuit pieces into the ziploc bag, seal, and shake vigorously. really hard. till the pieces are all coated. you may have some extra sugar-mix in the bag; that's okay!
- spray a bundt-pan with non-stick baking spray (or grease and flour). arrange the biscuit pieces inside, evenly. you can pour the remainder of the sugar if you'd like - first pour in half, then shake the pan so it settles. then pour the second half and you're done!
- bake at 350F for 30 minutes. remove and let cool before flipping onto a serving dish.
- smell. pull apart. devour. love.
love my easter tablescape?
yeah... a bit contrived, but i'm struggling here.
be warned: this ish is addicting! and nowhere NEAR healthy!
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