Apple Cinnamon Monkey Bread

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This past Friday, I was “volunteered” to help host our monthly staff meeting/birthday acknowledgement party, in which we take that time to cover a ton of important information in a short amount of time, and eat as much as we can according to a theme chosen by the two people hosting.  Lucky for me, I got a two-fer:  September and October were combined into one jam-packed meeting, which meant that I, with the incredible help of my colleague (and partner-in-crime), had to plan, shop, set up, bake, bake, and bake for our 40-person staff to recognize 8 birthdays.  Challenge accepted.

Two reasons why I was so excited about this:  one, the theme of autumn/Halloween awesomeness was a given, and two, it would be one of my greatest cooking challenges of all time.  Sure, I have taken on plenty of cooking quests:  creating a Kosher gumbo, baking a decent gluten-free bread, perfecting an edible low-fat, low-carb cheesecake, and you might be familiar with some of my bread-shaping fun times (I will post more this season).  But this… this was an undertaking of massive proportions.  Why?  Sure, cooking for large quantities of people is stressful, but I am well-accustomed to that.  Between pot-lucks at work, moving feast parties, and hosting various large events, it’s not a huge deal to me.  No, feeding dozens of coworkers was only a minor role in my dilemma.  So, what was the issue?

No oven.

Yes, I have gone on and on about how much I L-O-V-E living in the heart of Boston, but it, like anything else, has its set-backs.  The greatest sacrifice I had to make by moving to my fab location was losing my well-equipped kitchen in the ‘burbs.  Instead of a full-range stove top, gas oven, dish washer, and counter top, I have the dreaded kitchenette:  two stove-top electric burners and a sink.  That’s all, folks.  Yep, the adjustment has been rough, but I enjoy an adventure.  If anything, it helps me grow, I keep telling myself.  If I can cook a decent meal here, I can make anything in any situation!  Unless it’s out in the wilderness.  Bugs?  I’m screwed.

So, I have had to tap in to my creativity here for my recipes.  For anything on my site that I do bake, my parents graciously bought my a NuWave oven; it would never replace a traditional oven, but I enjoy playing with it so far!  In addition, I am having a blast with all things stove-top, no-bakes, and the wonders of the crock pot.

So, what did I make for this staff celebration?  I narrowed it down to three goodies:

  • Pumpkin No-Bake Cheesecake, which is a HUGE crowdpleaser.  I’ve made the baked version a lot, and will share with you when I make it again.
  • Oatmeal No-Bake Cookies, which were just okay.  I felt they were missing…. something.  I can’t put my finger on it.
  • Apple Cinnamon Monkey Bread (aka pull-apart bread, or bubble bread), which was AMAZING.  The aroma filled the room like apple pie and warmth.  Folks (including myself) couldn’t get enough of this stuff.  So, I thought I would start by sharing this here.  Serve warm.  Enjoy 🙂

Apple Cinnamon Monkey Bread (adapted from bhg.com)

Materials:

  • three mixing bowls
  • rubber spatula
  • measuring cups and spoons
  • cooking spray
  • crock pot
  • kitchen shears (or knife, but shears make it a LOT easier)

Ingredients:

  • 1/2 cup white sugar
  • 1 cup packed brown sugar
  • 1 T ground cinnamon
  • 1 tsp ground ginger
  • 3  cans refrigerated biscuits
  • 2 apples, peeled and diced
  • 1/2 cup butter, melted
  • 1/3 cup apple cider
  • 1 T vanilla

Directions:

  1. Set your crock pot on HIGH.  Spray the bottom and sides of the crock pot.
  2. Mix sugars, cinnamon, ginger, and nutmeg in one bowl.  Sprinkle a little into the bottom of the crock pot to coat. FullSizeRender_2 (3)
  3. In your other bowl, cut your biscuits into quarters.  FullSizeRender (4)
     Mix with your diced apple pieces. FullSizeRender
  4. Toss your biscuit/apple mixture into your sugar/spice mixture to coat.  FullSizeRender_2 (2)
  5. Layer your coated biscuits and apples into the crock pot. FullSizeRender_1 (2)
  6. Mix melted butter, cider, and vanilla in a bowl.  IMG_2612
  7. Pour mixture over your finished layers in your crock pot.  FullSizeRender (3)
  8. Cover, and let it cook on HIGH for about 2-2 1/2 hours.
  9. To serve, run a rubber spatula carefully around all of the edges, then turn upside-down onto a plate or platter.  FullSizeRender (5)
  10. Have guests pull apart the heavenly goodness you’ve just created 🙂 FullSizeRender_2 (4)
  11. Enjoy! FullSizeRender_1 (4)

 

Apple Cinnamon Monkey Bread

  • Servings: 12-16
  • Time: 3 hrs
  • Difficulty: easy
  • Print

(adapted from bhg.com)

FullSizeRender (5)

Materials:

  • three mixing bowls
  • rubber spatula
  • measuring cups and spoons
  • cooking spray
  • crock pot
  • kitchen shears (or knife, but shears make it a LOT easier)

Ingredients:

  • 1/2 cup white sugar
  • 1 cup packed brown sugar
  • 1 T ground cinnamon
  • 1 tsp ground ginger
  • 3  cans refrigerated biscuits
  • 2 apples, peeled and diced
  • 1/2 cup butter, melted
  • 1/3 cup apple cider
  • 1 T vanilla

Directions:

  1. Set your crock pot on HIGH.  Spray the bottom and sides of the crock pot.
  2. Mix sugars, cinnamon, ginger, and nutmeg in one bowl.  Sprinkle a little into the bottom of the crock pot to coat.
  3. In your other bowl, cut your biscuits into quarters.  Mix with your diced apple pieces.
  4. Toss your biscuit/apple mixture into your sugar/spice mixture to coat.
  5. Layer your coated biscuits and apples into the crock pot.
  6. Mix melted butter, cider, and vanilla in a bowl.
  7. Pour mixture over your finished layers in your crock pot.
  8. Cover, and let it cook on HIGH for about 2-2 1/2 hours.
  9. To serve, run a rubber spatula carefully around all of the edges, then turn upside-down onto a plate or platter.  Have guests pull apart the heavenly goodness you’ve just created 🙂
  10. Enjoy!

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