For as long as I can remember, Chase has ranted and raved about his grandfather’s wife’s recipe for Monkey Bread. If we ever discuss sweets and he mutters the words “You know what’s good?”, I know which dessert he’s going to reference. It’s always Pat’s Famous Monkey Bread.
She graciously gave me the recipe last Thanksgiving and I even purchased the ingredients. For some reason, I could never find the time or energy to bring myself to just break down and bake it. Recently, I was perusing Pinterest (of course) and stumbled across a recipe for individual servings of monkey bread and was instantly intrigued. Perhaps it’s my petite frame or child-like appetite, but I thoroughly enjoy smaller versions of food items.
I decided to finally attempt baking monkey bread biscuits and boy was it a hit. I loved the idea of the individual servings which were the perfect portion size for an after dinner dessert or breakfast and also made storing a breeze. I modified the recipe slightly from the one I found online in order to reflect more accurately the monkey bread Chase had been desiring.
This is a quick and easy dessert that you can literally throw together. If you’re counting calories, don’t. You’ll lose count. My mom would conclude this blog by saying something silly like “Stop monkeying around and go bake it.” I just love her corny sense of humor. Complete side story. While working at the TV station in Charlotte, I was trying anything and everything to be seen and for the powers that be to notice my seriousness about wanting to be a hard hitting news reporter. When breaking news developed about a trailer filled with cows that had overturned on a busy highway, I recommended we use the caption “Moooove Over” for the story. Needless to say, my journalism career (thankfully) never transpired. I am my mother’s child.
1 Can of Biscuits (I used a package with ten.)
1 Package of Cream Cheese
1 Can of Sweetened Condensed Milk
Note: The best part of this recipe is the lack of measurement cups needed. You can literally toss the ingredients in and put as much or as little as you want.
1. Spray your muffin pan with non-stick cooking spray.
2. Add a dab (Very technical.) of butter to each muffin cup. (Your discretion for how much butter.)
3. Place 1/8 teaspoon of sugar and 1/8 teaspoon of cinnamon into each muffin cup.
4. Add a dollop of cream cheese to each muffin cup. (I made some with lots of cream cheese for Chase and some without for me.)
5. Place a biscuit into each cup on top of the ingredients.
6. Top each biscuit with 1/8 teaspoon of vanilla extract, 1/8 teaspoon of sugar, 1/8 teaspoon of cinnamon and a little butter.
7. Bake for 10 minutes or until golden brown.
8. While biscuits are still warm, drizzle with sweetened condensed milk. Serve, eat and magically watch your butt enlarge.