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Granny's 5-Ingredient Monkey Bread

INGREDIENTS
3 packages of buttermilk biscuit tubes
1 cup sugar
2 teaspoons cinnamon
1 cup butter (2 sticks)
ยฝ cup packed brown sugar
INSTRUCTIONS
Prepare Bundt pan by heavily greasing with butter. Preheat oven to 350 degrees F.Cut each biscuit into four equal sized pieces.
Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag. Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared Bundt pan.
In a small sauce pan, combine ยฝ cup of the remaining sugar cinnamon mixture with ยฝ cup brown sugar and 1 cup butter. Bring mixture just to a boil and then immediately remove from heat. Carefully drizzle the mixture over the rolled dough balls in the Bundt pan.
Bake in preheated oven for 30 minutes.Allow pan to rest for about 5 minutes, then cover with a large plate and invert bread. To eat, pull desired amount off with your fingers and enjoy the gooey sweet sinful treat.
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My sister made monkey bread for her office once! They were obsessed.
This is the worst thing EVER to have in the house cause I can't have just one slice, I eat like half a loaf!
I've never actually made this myself but it looks perfect for a brunch with friends (mimosas too!)
This is seriously the most beautiful monkey bread I've ever seen!
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๋Œ€์™• ํ‚ท์บฃ ์ฟ ์…˜ ํ”„๋กœ๋ชจ์…˜ ํฌํ•จ, ๋˜ํ‚จ x ํ‚ท์บฃ '์ด๋‹ฌ์˜ ๋„๋„›' ์ถœ์‹œ
๋‹ฌ์ฝคํ•œ ์—ฐ๋ง ํŒŒํ‹ฐ๋ฅผ ์œ„ํ•œ ๋˜ํ‚จ(Dunkin)์ด ๋‹ค๊ฐ€์˜ค๋Š” ์—ฐ๋ง๋งž์ด, ์—ฐ๋ง ํŒŒํ‹ฐ๋ฅผ ๋”์šฑ ๋‹ฌ์ฝคํ•œ ์‹œ๊ฐ„์œผ๋กœ ๋งŒ๋“ค๊ณ ์ž ํ‚ท์บฃ(KitKat)๊ณผ ๋งŒ๋‚ฌ๋‹ค. ๋…์ผ ์ˆ˜์ž… ์›๋ฃŒ๋กœ ๋งŒ๋“  ์˜ค๋ฆฌ์ง€๋„ ํ‚ท์บฃ์ด ํ† ํ•‘๋œ ์ด๋‹ฌ์˜ ๋„๋„›์€ ์ดˆ์ฝ”๋ง๊ณผ ๋ ˆ๋“œ๋ฒจ๋ฒณ, ์ดˆ์ฝ”ํ•„๋“œ, ๋จธํ•€ ๋“ฑ. ํ•œ์ž… ๊ฐ€๋“ ๋ฒ ์–ด ๋ฌผ๋ฉด ๋ฐ”์‚ญํ•œ ํ‚ท์บฃ๊ณผ ๋‹ฌ๋‹ฌํ•œ ์ดˆ์ฝœ๋ฆฟ์ด ์ž… ์•ˆ ๊ฐ€๋“ ํ–‰๋ณต์„ ์ „ํ•ด์ค€๋‹ค. ๋˜ํ•œ ์ด๋ฒˆ ํ˜‘์—…์„ ๊ธฐ๋…ํ•ด ๋˜ํ‚จ ์ œํ’ˆ 1๋งŒ ์› ๊ตฌ๋งค ์‹œ, ๋Œ€์™• ํ‚ท์บฃ ์ฟ ์…˜์„ 4,900์›์— ์ฆ์ •ํ•˜๋Š” ํ”„๋กœ๋ชจ์…˜์ด ์ง„ํ–‰ ์ค‘. ํ‚ท์บฃ์„ ํ˜•์ƒํ™”ํ•œ ๋…ํŠนํ•œ ์ฟ ์…˜์€ ๋ฉ”๋ชจ๋ฆฌํผ ์†Œ์žฌ๋ฅผ ์ด์šฉํ•ด ํ‘น์‹ ํ•˜๊ณ  ๋ถ€๋“œ๋Ÿฌ์šด ์ด‰๊ฐ์€ ๋ฌผ๋ก  ๋’ท๋ฉด ๋ฒจํฌ๋กœ๋กœ ๋†’์€ ์‹ค์šฉ์„ฑ์„ ๊ฒธ๋น„ํ–ˆ๋‹ค. ๊ณง ๋‹ค๊ฐ€์˜ฌ ํ™€๋ฆฌ๋ฐ์ด์—๋Š” ์†Œ์ค‘ํ•œ ์‚ฌ๋žŒ๋“ค๊ณผ ํ•จ๊ป˜ ๋ˆˆ๊ณผ ์ž…์ด ๋ชจ๋‘ ์ฆ๊ฑฐ์šด ํ‚ท์บฃ ๋„๋„›์œผ๋กœ ํŒŒํ‹ฐ๋ฅผ ์ค€๋น„ํ•ด๋ณด๋Š” ๊ฒƒ์€ ์–ด๋–จ๊นŒ. ๋”๋ถˆ์–ด ํ•ด๋‹น ์ฟ ์…˜์€ ์กฐ๊ธฐ ์†Œ์ง„ ์‹œ ํ”„๋กœ๋ชจ์…˜์ด ์ข…๋ฃŒ๋˜๋‹ˆ, ๊ตฌ๋งค๋ฅผ ์›ํ•œ๋‹ค๋ฉด ์ง€๊ธˆ ๋ฐ”๋กœ ๋งค์žฅ์— ๋ฐฉ๋ฌธํ•ด๋ณด์ž. ๋”ย ์ž์„ธํ•œย ๋‚ด์šฉ์€ย <์•„์ด์ฆˆ๋งค๊ฑฐ์ง„>ย ๋งํฌ์—์„œ
์ดˆ๋ณด ์‚ด๋ฆผ๊พผ์„ ์œ„ํ•œ ์‹ํ’ˆ ๋ณด๊ด€๋ฒ• 6๊ฐ€์ง€!
์‚ฌ๋†“๊ณ  ๋‹ค ๋จน๊ธฐ๋„ ์ „์— ์ƒํ•˜๋Š” ๋„ˆ๋ฌด๋‚˜๋„ ์•„๊นŒ์šด ์‹์žฌ๋ฃŒ๋“ค! ๊ฐ„๋‹จํ•œ ๋ฐฉ๋ฒ•์œผ๋กœ ์‹์žฌ๋ฃŒ๋ฅผ ์˜ค๋žซ๋™์•ˆ ๋ณด๊ด€ํ•˜๋Š” ๋ฐฉ๋ฒ•์„ ์ค€๋น„ํ–ˆ์Šต๋‹ˆ๋‹ค. [๋ช…์ ˆ์— ์„ ๋ฌผ ๋ฐ›์•„ ๋„˜์น˜๋Š” ๊ณผ์ผ๋“ค] 1. ๋”ธ๊ธฐ ๋”ธ๊ธฐ๋Š” ์”ป์ง€ ์•Š์€ ์ƒํƒœ๋กœ ์šฉ๊ธฐ์— ๋„ฃ์–ด์ฃผ์„ธ์š”! ์ด๋•Œ ๊ผญ์ง€๊ฐ€ ์•„๋ž˜๋กœ ํ–ฅํ•˜๊ฒŒ ๋„ฃ์œผ๋ฉฐ ์•ฝ๊ฐ„์”ฉ ๊ฑฐ๋ฆฌ๋ฅผ ๋‘๋ฉด ๋” ์ข‹์•„์š” 2. ์‚ฌ๊ณผ ์‚ฌ๊ณผ์—์„œ ๋‚˜์˜ค๋Š” ์—ํ‹ธ๋ Œ๊ฐ€์Šค๋Š” ๋‹ค๋ฅธ ๊ณผ์ผ์„ ๋นจ๋ฆฌ ๋ถ€ํŒจ์‹œํ‚จ๋‹ค๋Š” ์‚ฌ์‹ค! ์—ํ‹ธ๋ Œ๊ฐ€์Šค๋ฅผ ํก์ˆ˜ํ•ด์ฃผ๋Š” ๊ทธ๋ฆฐ๋ฐฑ์— ๋‹ด์•„ ๋‹ค๋ฅธ ๊ณผ์ผ๊ณผ ๋ถ„๋ฆฌ ๋ณด๊ด€! [์‰ฝ๊ฒŒ ๋ฌด๋ฅด๊ณ  ์ƒํ•˜๋Š” ์ฑ„์†Œ๋“ค] 3. ๋Œ€ํŒŒ ๋จผ์ € ์ง€์ €๋ถ„ํ•œ ์žŽ์„ ์ œ๊ฑฐ! ํŒŒ๋ฟŒ๋ฆฌ, ์žŽ, ์ค„๊ธฐ๋กœ ๋‚˜๋ˆ  ์ ๋‹นํ•œ ํฌ๊ธฐ๋กœ ์ฐ์–ด์ค€๋‹ค ํŒŒ๋ฟŒ๋ฆฌ๋งŒ ๊นจ๋—์ด ์”ป์–ด ๋ฌผ๊ธฐ ์ œ๊ฑฐ ํ›„ ๋ถ€์œ„๋ณ„๋กœ ๋”ฐ๋กœ ๋ณด๊ด€! TIP! ํŒŒ๋ฟŒ๋ฆฌ - ์œก์ˆ˜์šฉ / ์žŽ - ์ฐŒ๊ฐœ์šฉ / ์ค„๊ธฐ - ์–‘๋… or ๊ตญ๋ฌผ์šฉ 4. ์˜ค์ด ์”ป์ง€ ์•Š์€ ์ƒํƒœ๋กœ ๊ทธ๋ฆฐ๋ฐฑ์— ๋‹ด๋Š”๋‹ค ํŽ˜ํŠธ๋ณ‘ ์œ— ๋ถ€๋ถ„์„ ์ž๋ฅธ ๋’ค, ์˜ค์ด ๊ผญ์ง€๊ฐ€ ์œ„๋กœ ์˜ค๋„๋ก ํŽ˜ํŠธ๋ณ‘์— ๋ณด๊ด€ TIP! ์Œˆ์ฑ„์†Œ๋„ ๊ฐ™์€ ๋ฐฉ๋ฒ•์œผ๋กœ ์ค„๊ธฐ๊ฐ€ ์•„๋ž˜๋กœ ํ–ฅํ•˜๊ฒŒ ๋ณด๊ด€! 5. ๊ณ ์ถ” & ๋งˆ๋Š˜ ์„ธ์ฒ™ ํ›„ ํƒํƒ ํ„ธ์–ด ๋ณด๊ด€ํ•˜๋Š” ์Šต๊ด€์€ ๊ทธ๋งŒ! ๋‚จ์€ ๋ฌผ๊ธฐ๊นŒ์ง€ ์™„๋ฒฝํ•˜๊ฒŒ ์ œ๊ฑฐํ•ด์•ผ ์˜ค๋ž˜ ๋ณด๊ด€ ๊ฐ€๋Šฅ [์ƒํ•˜๋ฉด ๋„ˆ๋ฌด ์•„๊นŒ์šด ์ตœ์• ํƒฌ ์œก๋ฅ˜] 6. ์œก๋ฅ˜ ๋ฉ์–ด๋ฆฌ or ์–‡๊ฒŒ ์ฌ ๊ณ ๊ธฐ๋ฅผ ์†Œ๋ถ„ํ•œ๋‹ค ์†Œ๊ณ ๊ธฐ๋Š” ์‹์šฉ์œ ๋‚˜ ์˜ฌ๋ฆฌ๋ธŒ์œ ๋ฅผ ๋ฐ”๋ฅด๊ณ  ๋žฉ์œผ๋กœ ๊ผผ๊ผผํ•˜๊ฒŒ ๊ฐ์‹ธ ๋ƒ‰๋™๋ณด๊ด€ํ•œ๋‹ค TIP! ํ•˜๋ฃจ ์ „๋‚  ๋ƒ‰์žฅ์‹ค์— ์˜ฎ๊ฒจ ํ•ด๋™! BONUS -๋–ก๊ตญ ๋–ก- ๋‹จ๊ธฐ๊ฐ„ : ์Œ€๋œจ๋ฌผ๊ณผ ํ•จ๊ป˜ ๋ƒ‰์žฅ ๋ณด๊ด€ (์Œ€๋œจ๋ฌผ์ด ๋ณด์กด์ œ ์—ญํ• ) ์žฅ๊ธฐ๊ฐ„ : ๋จน์„ ๋งŒํผ ์†Œ๋ถ„ํ•˜์—ฌ ๋ƒ‰๋™๋ณด๊ด€! TIP! ๋ง๋ž‘ํ•œ ์ƒํƒœ์˜ ๋–ก์„ ๋ƒ‰๋™ ๋ณด๊ด€ํ•˜๋ฉด ๋จน์„ ๋•Œ๋„ ๋ง๋ž‘! [๋ณด๊ด€ ์šฉ๊ธฐ ๊ณ ๋ฅด๋Š” TIP] ์‹์žฌ๋ฃŒ ๋…ธํ™”์˜ ์›์ธ์€ ์—ํ‹ธ๋ Œ๊ฐ€์Šค! '์ œ์˜ฌ๋ผ์ดํŠธ'์ฒ˜๋Ÿผ ์—ํ‹ธ๋ Œ๊ฐ€์Šค๋ฅผ ํก์ฐฉ, ์ œ๊ฑฐํ•˜๋Š” ์šฉ๊ธฐ๋ฅผ ์‚ฌ์šฉํ•˜๋Š” ๊ฒƒ์ด ์ข‹๋‹ค! ์ด์ œ ์˜ฌ๋ฐ”๋ฅธ ๋ณด๊ด€ ๋ฐฉ๋ฒ•์œผ๋กœ ์•„๊นŒ์šด ์‹์žฌ๋ฃŒ ์˜ค๋ž˜ ํ™œ์šฉํ•˜์ž! ์‹ํ’ˆ๋ณด๊ด€์— ํ•„์ˆ˜ํ…œ ๊ทธ๋ฆฐ๋ฐฑ์ด ํ•„์š”ํ•˜๋‹ค๋ฉด? http://bit.ly/2nKaKp6 <<< ์—ฌ๊ธฐ๋กœ ใ„ฑใ„ฑ!! * ๋ณธ ์ฝ˜ํ…์ธ ๋Š” 'GS SHOP'์˜ ์ œ์ž‘ ์ง€์›์œผ๋กœ ๋งŒ๋“ค์–ด์กŒ์Šต๋‹ˆ๋‹ค.
Salted Caramel Chocolate Chip Cheesecake Bites โ™ฅ โ€“ย Sally's Baking Addiction
Oh my goodness gracious I need these in front of me RIGHT NOW. I'm obsessed. Those adorably tiny chocolate chips? And sweet caramel goodness? And Oreo cookie crust?! And CHEESECAKE, for Pete's sake?!? It just really couldn't be any better, dessert-wise. Sally's Baking Addiction, I salute you for creating this incredible little treat that's sure to be the reason I gain 300 pounds over the next month. โ™ฅ To make your own batch of these decadent little treats, you will need: 18 whole Oreos (Double Stuf or regular) 1/4 cup (60g) unsalted butter, melted 16 oz (448g) full-fat cream cheese, softened to room temperature 3/4 cup (150g) granulated sugar 1/4 cup (60g) yogurt (you can also substitute sour cream) 2 large eggs 1 teaspoon vanilla extract 1 cup (180g) mini semi-sweet chocolate chips homemade salted caramel sauce (you can find the recipe here!) Here's what you do! 1. Preheat your oven to 350ยฐF. Line two cupcake pans with 18 paper or aluminum cupcake liners. 2. Make the crust: Use a food processor to reduce Oreos into a fine, crumbly texture. In a medium-sized mixing bowl, combine cookie crumbs and melted butter. Spoon one heaping tablespoon of the mixture into each liner, then press down firmly and uniformly with fingers. You should have enough for 16-18 liners. Bake for 5 minutes and allow to cool while you make the filling. 3. Make the filling: In a large mixing bowl, use an electric beater to beat the cream cheese on medium speed until smooth. Add sugar and yogurt, and beat to combined. Turn mixer down to low speed and add eggs one at a time. Finally, beat in vanilla and mini chocolate chips. Remember to scrape down the sides of the bowl with a spatula as needed! 4. Use a spoon to fill cupcake molds with batter until almost full. Bake for 20-23 minutes. When you remove the cheesecakes from the oven, their centers will still be slightly jiggly and they may have inflated a bit. That's all perfectly normal. Allow to cool at room temperature for an hour. 5. After they've cooled at room temp, place the cheesecakes in the fridge and allow to chill another two hours. Top with salted caramel and additional mini-chips just before serving. Note: You can store cheesecakes in an airtight container in the fridge for up to 5 days. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight. Let me know if you make these!! :D I know they're top priority on my To Bake list. Thanks again to Sally's Baking Addiction โ€“ all photos and ideas are hers! Happy baking, Vinglers :) Update: Super-awesome Vingler @PikaPixie made a great card showing her experience making these delicious treats! Check it out here for photos :)
OMG Samoa Brownies โ€“ย Girl Scout Cookies Gone Wild
Somebody pinch me. Am I dead? I must be dead. Because I am IN HEAVEN. These Samoa Brownies, brought to you by Broma Bakery, are all I've ever needed in a dessert: gooey chocolate brownie, toasted coconut, and sweet caramel. I thought Samoa girl scout cookies were as good as it gets โ€“ and then I met these brownies. Samoas Brownies Recipe by Sarah Fennel at Broma Bakery Ingredients For the brownies: ยพ cup cocoa powder 1ยฝ cups sugar 2 eggs 12 tablespoons unsalted butter ยฝ cup all-purpose flour 2 teaspoons vanilla extract ยฝ teaspoon salt ยฝ cup bittersweet chocolate disks 1 teaspoon brewed coffee (optional) For the coconut caramel: 1 cup granulated sugar 6 tablespoons unsalted butter, room temp, cut into tablespoons ยฝ cup heavy cream, room temp 2ยฝ cups sweetened, shredded coconut For the chocolate drizzle: ยผ cup chopped bittersweet chocolate 1. Brownies: Preheat oven to 350ยฐF. Line an 8"x8" baking dish with parchment paper and set aside. In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, salt, and optional coffee. Once combined, fold in cocoa powder and flour. Toss in bittersweet chocolate disks. Pour the brownie batter into the baking dish, spreading evenly to the edges. Bake for 35 minutes, or until a knife inserted in the center of the brownies comes out clean. Remove from oven and allow to cool for 15 minutes before topping with caramel sauce. 2. Coconut Caramel Sauce: While the brownies are baking, make your coconut caramel. In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don't stir too often, just enough to keep everything evenly cooking. After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You're doing it right. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes. Next, pour in the heavy cream and sea salt. You can use 1 to 1ยฝ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat. Stir in coconut flakes. Set aside until brownies are cooled. 3.) Assemble the Brownies: Once the brownies have cooled for 15 minutes, run a knife along the edges so they don't stick to the pan. Spread the coconut caramel on top of the brownies. Again, run a knife along the edges to prevent anything from sticking to the pan. Heat the drizzling chocolate in a microwave-safe bowl in 30 second increments. Stir in between each heating. Spoon melted chocolate into a small ziplock bag, creating a makeshift pastry bag. Cut a small (tiny!) slit at the bottom corner of the bag. Drizzle the melted chocolate over the coconut caramel. Set in the fridge to cool for about 1 hour. Cut into 9 brownies and serve! If you liked this Girl Scout cookie remix recipe, try making your own Homemade Thin Mints!