(no subject)
Simply amazing: I got out of bed on time. Yes, I know, a total pod person moment, I'm sure.
I have to attend aforementioned party tonight. I had to get up and make a monkey cake/ bread (depending on what you want to call it) to bring with me. (Cheap date.) If anyone cares, my attempt at writing the recipe is behind this cut:
Keep in mind that I really have no idea what I'm doing when I am attempting to cook (sort of like how I craft/draw). I just throw stuff together and it works. I'm also attempting to write this from memory because I don't have a real recipe for this. Also, I don't know how to write recipes, so I'm going to write this like a crafting pattern. Ha ha.
Materials:
1 small sauce pan
1 bunt cake pan
1 cookie sheet
1 bowl (I used an old sherbet bowl)
Ingredients:
7 TBSP Butter
1.5 - 2 cups brown sugar
cinnamon
3-4 cans of biscuits (Do NOT get the flaky or buttermilk ones!!)
2 TBSP hot water *OPTIONAL*
Pecans or Walnuts *OPTIONAL*
Notes:
# I have a pretty big bunt cake pan and I only use 3 tins of biscuits because, when the biscuits rise, they push out the syrup which burns in the oven and stinks up the whole house. Adjust your recipe according to the size of your pan.
# Some folks put nuts in their monkey cakes. I don't. I hate the taste of baked nuts because they are so easily burned. If I use nuts in this recipe, I sprinkle them on top once the cake has come out of the pan.
Assembly:
***Preheat oven to 400 degrees***
1) Open your biscuits and cut them into quarters.
2) Put 1.5 - 2 cups brown sugar and a lot of cinnamon into bowl. (The gauge is that when the brown sugar turns the color of cinnamon, you have enough.)
3) Roll your quartered biscuits in the cinnamon/sugar mix until well coated.
4) Put coated biscuits into bunt pan. When finished, set aside.
5) In saucepan, add your butter (about 7 TBSP) and melt. You should have some cinnamon/sugar coating leftover. Slowly add the coating leftovers, making sure to get out any lumps. As you stir, taste the syrup. Add more sugar or cinnamon as needed. Also, if it is too thick, add a bit of hot water. If you have leftover coating, just sprinkle it over the bottom of the biscuit quarters in the cake pan and give it a few good taps. That will make a crunchy addition in the cake.
6) Pour syrup over the cake bottom. It doesn't have to be evenly distributed. It will do that on its own inside when baking.
7) Bake for about 15 minutes at 400 degrees. BE SURE to put cookie sheet under the bunt pan just in case the syrup decides to ooze out over the top!! Don't want syrup on your heating elements.
8) Cool and pop out of pan. Add nuts to top if so desired.
9) Eat... and no, this is NOT a low calorie treat.
I think I have everything ready now. I just need to print off my speech/reading and then heat my dress to get the small wrinkles out. :-D YAY! Depending on when I get out of Lancaster, depends on if I will get online tonight.
I have to attend aforementioned party tonight. I had to get up and make a monkey cake/ bread (depending on what you want to call it) to bring with me. (Cheap date.) If anyone cares, my attempt at writing the recipe is behind this cut:
Keep in mind that I really have no idea what I'm doing when I am attempting to cook (sort of like how I craft/draw). I just throw stuff together and it works. I'm also attempting to write this from memory because I don't have a real recipe for this. Also, I don't know how to write recipes, so I'm going to write this like a crafting pattern. Ha ha.
Materials:
1 small sauce pan
1 bunt cake pan
1 cookie sheet
1 bowl (I used an old sherbet bowl)
Ingredients:
7 TBSP Butter
1.5 - 2 cups brown sugar
cinnamon
3-4 cans of biscuits (Do NOT get the flaky or buttermilk ones!!)
2 TBSP hot water *OPTIONAL*
Pecans or Walnuts *OPTIONAL*
Notes:
# I have a pretty big bunt cake pan and I only use 3 tins of biscuits because, when the biscuits rise, they push out the syrup which burns in the oven and stinks up the whole house. Adjust your recipe according to the size of your pan.
# Some folks put nuts in their monkey cakes. I don't. I hate the taste of baked nuts because they are so easily burned. If I use nuts in this recipe, I sprinkle them on top once the cake has come out of the pan.
Assembly:
***Preheat oven to 400 degrees***
1) Open your biscuits and cut them into quarters.
2) Put 1.5 - 2 cups brown sugar and a lot of cinnamon into bowl. (The gauge is that when the brown sugar turns the color of cinnamon, you have enough.)
3) Roll your quartered biscuits in the cinnamon/sugar mix until well coated.
4) Put coated biscuits into bunt pan. When finished, set aside.
5) In saucepan, add your butter (about 7 TBSP) and melt. You should have some cinnamon/sugar coating leftover. Slowly add the coating leftovers, making sure to get out any lumps. As you stir, taste the syrup. Add more sugar or cinnamon as needed. Also, if it is too thick, add a bit of hot water. If you have leftover coating, just sprinkle it over the bottom of the biscuit quarters in the cake pan and give it a few good taps. That will make a crunchy addition in the cake.
6) Pour syrup over the cake bottom. It doesn't have to be evenly distributed. It will do that on its own inside when baking.
7) Bake for about 15 minutes at 400 degrees. BE SURE to put cookie sheet under the bunt pan just in case the syrup decides to ooze out over the top!! Don't want syrup on your heating elements.
8) Cool and pop out of pan. Add nuts to top if so desired.
9) Eat... and no, this is NOT a low calorie treat.
I think I have everything ready now. I just need to print off my speech/reading and then heat my dress to get the small wrinkles out. :-D YAY! Depending on when I get out of Lancaster, depends on if I will get online tonight.