So much for being frugal and creative
Well, I was going to post and share a recipe (probably about the unhealthiest one ever posted here, but it looked good and easy, nonetheless!) I made for a get-together tonight. It used up the last of my free Pillsbury biscuit dough and I was feeling rather frugal and creative about it.
That was, until the topping needed more butter and I ended up having to add in another whole stick and that still didn't seem right. Then, about 20 minutes into the cooking time, the kitchen started filling up with smoke. I opened up the oven to find smoke pouring out, gooey sugar dripping everywhere, and a burned-looking pan of pull-aparts. And, the recipe still was supposed to cook for 25 more minutes!
I put a pan underneath to catch the dripping sugar glaze, but after a few more minutes of cooking and our whole main floor filling up with smoke and the smoke alarm going off twice in a short space of time, I gave up, pulled the thing out of the oven, and decided it was beyond hope.
It was only then that I went back to look at the recipe and found out other people warning of all of this in comments section. Why oh why do I just blindly follow recipes off the internet without at least first checking the comments from others?
I guess we'll bring veggies and dip tonight instead.
That was, until the topping needed more butter and I ended up having to add in another whole stick and that still didn't seem right. Then, about 20 minutes into the cooking time, the kitchen started filling up with smoke. I opened up the oven to find smoke pouring out, gooey sugar dripping everywhere, and a burned-looking pan of pull-aparts. And, the recipe still was supposed to cook for 25 more minutes!
I put a pan underneath to catch the dripping sugar glaze, but after a few more minutes of cooking and our whole main floor filling up with smoke and the smoke alarm going off twice in a short space of time, I gave up, pulled the thing out of the oven, and decided it was beyond hope.
It was only then that I went back to look at the recipe and found out other people warning of all of this in comments section. Why oh why do I just blindly follow recipes off the internet without at least first checking the comments from others?
I guess we'll bring veggies and dip tonight instead.
posted by Crystal Paine at 12:58 PM
13 Comments:
Sorry about the smoke! It sounds like you're making Monkey Bread. The pan they told you to use was way too small. Try a bundt cake pan next time. This is the recipe we use and it's perfect every time! http://allrecipes.com/Recipe/Monkey-Bread-I/Detail.aspx
I used a recipe off allrecipes.com and ended up with a super soggy desert. I wish I had also read the comments first. You better believe I never made that mistake again :-)
If this is monkey bread that you are talking about it is hard to make. You wouldn't think so. I have tried twice to make this for my mommy group and it has ended up soggy or not enough butter. If anyone has any tips or a better recipe to try please share.
Chrissy
Eeesh...sounds like me trying to make a pie crust on Sunday. I was practically in tears over wasting a cup of flour and 3/4 cup shortening. And that was from a Betty Crocker cookbook!
I've had iffy recipes from All Recipes before...I try and stick to ones that are sourced from cookbooks or cooking magazines. *Usually* these recipes are tested in their test kitchens for success, etc.
Don't let it bug you...we can't be frugal to the point of being misers! Happens to the best of us!
Seems life holds plenty of learning experiences...and there is always some cost to learning, even if only time. Do not be disccouraged...even after cooking now for about 43, especially when trying out something new (which is a frequent occurance due to trying to find ways to fit our food allergies)...still sometimes things get pitched, or not enjoyed a whole lot in the eating! At least you are trying out new ideas!
Try this Monkey Bread recipe:
2 cans biscuits
3/4 c. sugar
1 tbsp cinnamon
1 stick butter
1 c. brown sugar
Mix the sugar and cinnamon in a baggie. Quarter the biscuits and shake them in a baggie with the sugar and cinnamon mixture. Place them in a well-greased Bundt pan. Heat butter on stove until melted. Add brown sugar and bring to a boil. Boil 1 minute, stirring constantly. Pour over biscuits in pan. Cook 30 minutes at 350. Remove from oven and let sit for 15 minutes. Invert onto serving plate, pull apart and enjoy!
This is delicious and very easy!
I make a smaller version of that with only one can of biscuits and I use only a tablespoon of butter and maybe a tablespoon of sugar and cinnamon to taste. And it only cooks for 13 minutes. I use a 10" saute pan from the pampered chef, which can go in the oven. That makes it really easy! Melt the butter, mix in sugar and cinnamon, toss biscuit quarters with mixture, put the whole thing in the oven for 13 minutes and you have the world's easiest monkey bread. :-)
I make something called monkey bread. I have never really messed it up too much. I posted the recipe on my blog if you would like to check it out. :)
Hello Crystal! I hope you don't mind, but we've added your site to our blog. Your site has been such an inspiration to our family.
I'm not a fan of monkey bread, but we love this recipe called Bubble Bread. We make it for Christmas morning as well. It's gooey and incredible!
Bubble Bread
18 frozen dinner rolls
1 c packed brown sugar
1 box butterscotch cook n serve pudding
1/4 c granulated sugar
1 tsp. cinnamon
1/2 c butter melted
1/2 c chopped pecans (optional)
Grease and flour bundt pan. Place frozen rolls around sides and bottom of pan. Mix remaining ingredients (except butter) together and sprinkle over rolls. Pour melted butter over top. Place uncovered on counter over night. Next morning bake in preheated oven 350 degrees for 30 min. Let cool for about 10 min. Carefully invert onto a round platter with an edge on it. (you can also prep in the morning and let rise all day to bake for a dessert)
I think I want to try to make a monkey bread but I don't know how. I know I'm probably sooo stupid now... but "refrigerated biscuit dough" and "open the biscuits and cut each biscuit into four pieces"?????? Does this mean you can buy biscuit dough that's already shaped like biscuits??? (sounds a bit boring by the way, not much to do for the one baking :):):):))... (I really hope that the reason I have no idea what you are talking about here is that I'm not American instead of it being that I'm... uhmm... the only person on earth not knowing simple things like this :))
J.
Yes, J. - In America people don't often make biscuits from scratch - they buy refrigerated or frozen biscuit dough. Weird, isn't it? You'd be amazed at how little from-scratch baking actually seems to go on around here. We have canned, and processed, and frozen everything. It's pathetic in my opinion, especially when most of that stuff is loaded with chemicals and much more expensive. Off my soapbox, though - The majority of people do not things from scratch unless you are a "weird" old-fashioned person like me who likes things from scratch better. :) The only time I buy biscuit dough is when I can get it for free (with coupons and deals). Otherwise, we much prefer homemade biscuits!
I'm pretty positive you could make your own dough, though, and just cut it in small pieces (like the size of a fourth of a biscuit) and make it that way. It would probably be better anyway. Anyone tried it like this?
Absolutely, Crystal!!
When I make monkey bread, I first make a richer yeast dough in the bread maker (something with a little extra butter, maybe an egg) and let that go through its cyle. Then I just break off smaller-than-an-egg size pieces and dip them first in melted butter, then in the cinnamon/sugar mixture. Using brown sugar instead of white is a fun twist, too. I used a well-greased 10 cup bundt pan for it all (yes, it all fits!), and let it rise until double (30-45 min. or until dough is almost or just at the rim of the pan). Then I bake at 350 for probably 30-35 minutes or so. I use a cake tester to see if I get any sticky dough on it. When it's done, I pull it from the oven and invert onto a cooling rack centered on a cookie sheet. There's never been a problem getting rid of it.
If you've got a good smock/apron for Katharine, she would probably love the ooze and goo of dipping (maybe a drop cloth is a good idea, too!). I'm sorry about the experience that you had. It's great, though that you have a sense of humor about it--that's what helps!!
Krista
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