Monkey Bread

This is a party hit that is served as a "finger dessert."  Sugary, cinnamon-y, yumminess. :)

Monkey Bread

Original recipe from JoCooks

Ingredients:

• 3 cans Pillsbury biscuits (10 in each can)
• 1 cup sugar
• 2 tsp cinnamon
• 2 sticks butter
• 1/2 cup brown sugar

Directions:

1.  Preheat the oven to 350 degrees F.

 

2. Cut each biscuit into quarters.

3. In a big Ziploc bag, add a cup of sugar, 2 teaspoons of cinnamon and mix it well. Add the biscuit pieces to the bag. Close the Ziploc bag and shake until each piece is fully coated in the cinnamon sugar.

4. Put the cinnamon sugar coated pieces of biscuits in a bundt pan.

 

5. In a sauce pan melt the butter and add the brown sugar to it. Once the butter is melted and the sugar fully dissolved, pour it over the biscuit pieces.

6. Bake this for about 45 minutes, or until the top is dark brown.

Another batch of ccc

Another attempt of mine to find the perfect chocolate chip cookie recipe...I'm still looking...

Chewy Chocolate Chip Cookies
Original recipe from Barbara Bakes

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups firmly packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 (12-ounce) bag semisweet chocolate chips

Directions:

1. In a medium bowl, sift together flour, baking soda and salt.
2. In a medium-sized bowl, use an electric mixer to cream the butter and brown sugar.  Beat in the eggs and vanilla.  Gradually add the flour mixture.  Stir in the chocolate chips with a spatula.
3. Preheat oven to 400 degrees F.
4. Drop dough in 2-tablespoon portions, 2 inches apart, onto baking pans lined with parchment paper. Bake until the cookies are lightly browned, 12-15 minutes.

Cowboy Cookies

Cowboy Cookies

Original recipe by Martha Stewart

Ingredients:

• 3/4 cup pecans (3 ounces)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 sticks unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned oats (not instant or quick-cooking)
• 6 ounces semisweet chocolate
• 1/2 cup shredded unsweetened coconut

Directions:

1. Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 5-8 minutes.  Let cool, then coarsely chop.  Set aside.
2. Into a bowl, sift together flour, baking soda, salt, and baking powder.
3. With an electric mixer, cream butter and both sugars.  Add eggs and beat in vanilla.  Gradually add flour mixture.  Stir in oats, chocolate, pecans, and coconut until just combined. 
4. Line baking sheets with parchment paper. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
5. Bake until edges of cookies begin to brown, 16 to 18 minutes.