Monkey Bread

True story: these photos were all taken with the iPhone 11 Pro, and I have to say they turned out pretty good. Portrait mode could be a game changer for bloggers who don't have the money to buy both a fancy camera (and learn how to use it) and a cellphone. Because honestly this looks pretty close to what I'd be able to do on a fancy camera with my basic skills, and the iPhone autocorrects the lighting as well, because it was fairly dark in the room too when I took these.

I promise, this isn't an ad for an iPhone! I just was impressed and thought I'd share.

I've made another version of Monkey Bread on here before that is very similar to this version. There are a few key differences - this one you make all at once, whereas the other you let sit in the fridge overnight, this one uses rapid rise yeast, whereas the other uses active dry, and this one just has a plain glaze whereas the other one uses one with orange extract added. So, if the other version sounds better to you, head on over and check it out.

Also, you may be wondering - where is the glaze in these photos? I think I put it on too soon, and it just started to melt right into it, soooo oh well. It still looks awesome without it, right? Yes, of course it does.

But, I'm gonna keep this short, so you don't have to read a bunch of stuff before getting to the actual recipe, because I know how I hate that when I'm reading blogs.

Monkey Bread
Author: Jen @ Fresh From The…
Servings: 6 to 8
Prep time: 02:30

Cook time: 00:30

Total time: 03:15

A breakfast classic alternative to cinnamon rolls.

Ingredients:

For the Dough
• 2 Tablespoons unsalted butter, softened, plus 2 Tablespoons, melted
• 1 cup warm milk (about 110 degrees F)
• 1/3 cup warm water (about 110 degrees F)
• 1/4 cup granulated sugar
• 1 package rapid-rise or instant yeast
• 3 1/4 cups all-purpose flour, plus extra for work surface
• 2 teaspoons table salt
For the Brown Sugar Coating
• 1 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 8 Tablespoons unsalted butter (1 stick), melted
For the Glaze
• 1 cup confectioners' sugar
• 2 Tablespoons milk

Instructions:

For the Dough
1. Adjust oven rack to medium-low position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.
2. In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.
For the Sugar Coating:
3. While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.
To Form the Bread:
4. Gently remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces.
5. Roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then, following photo 4 below, layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.
6. Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
7. Remove pan from oven and heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
For the Glaze:
8. While the bread cools, whisk confectioners' sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.

Recipe thanks to Cook's Country

Buttermilk Pancakes

I've made my share of pancakes for the blog here. Well, I say share as if I've made a ton, when really I should say I've made a few. The banana pancakes have to be one of my favorites, but this one is right up there as well. You know what I don't like in a pancake? Flatness. These pancakes have none of that! They're nice and tall and fluffy and oh so good.

It's funny, though, because typically I am more of a waffles person that a pancakes person. Technically I supposed waffles are easier to make then pancakes, because you just stick them in a waffle iron and kind of leave them to do their thing, but for some reason pancakes seem easier. What is that about? I suppose it might have to do with the hassle of actually getting the waffle maker out, and then having to clean it afterward, even though it's nonstick so it's not that hard to clean. Am I the only one who thinks this way??

Nevertheless, if you were to offer me these pancakes, I'd say yes please! The touch of vanilla in there gives them some oomph without being too overpowering, and I also like that this recipe doesn't make a crap ton of pancakes. That said, if you're feeding a family, you should probably double the recipe. As it stands, it's good for a couple of adults and maybe some small children, depending on the level of pancake love going on.

These are a great morning weekend recipe, so if you're looking for something easy and yummy for a Sunday brunch, definitely give them a try!

Buttermilk Pancakes
Author: Jen @ Fresh From The…
Servings: 12-14 small pancakes
Prep time: 00:10

Cook time: 00:05

Total time: 00:15

Delightful tall and fluffy buttermilk pancakes.

Ingredients:

• 2 Tablespoons unsalted butter, plus more for pan
• 2 Tablespoons granulated sugar
• 1 large egg
• 1/4 teaspoon vanilla extract
• 1/2 cup plus 2-4 Tablespoons buttermilk
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup all-purpose flour

Instructions:

1. Heat oven to 225F and place a large baking sheet inside.
2. Melt your butter halfway in a large bowl, then whisk in the sugar. Make sure it's lukewarm and not hot, then add in your egg and vanilla and whisk again. Then add in your buttermilk and whisk some more. Whisk in your salt and baking soda until fully combined, then wipe down the sides of the bowl and stir in your flour until it just disappears.
3. Heat up your griddle or frying pan over medium, plop on some more butter, then dollop your pancake batter. I used a cookie scoop and made little baby pancakes. Once bubbles form on the top, flip that baby.
4. Reduce your heat to medium-low, and cook the other side. Once golden brown on this side, remove to the oven. If you see some uncooked bits on the sides, that's fine, they'll cook in the oven the rest of the way.
5. Repeat for the rest of the pancakes.

Recipe via Smitten Kitchen

Blueberry Coffee Cake

You know when it's a weeknight, but you want something quick and easy and delicious for dessert? Yeah, that's what box mixes were made for, I'm sure, but this blueberry coffee cake is almost as easy as a box mix. 

Okay, let's be real, nothing is as easy a box mix, which involves dumping a box into a bowl, adding some oil and eggs, and sticking it in the oven. But still, this is easy. And you know what?

It's dang delicious.

Can I be honest? This coffee cake was so much better than I was expecting it to be. You take a bite, and at first you're like okay this is coffee cake, I get it. But then you realize, dang, this is actually really good coffee cake. It's dense but not goopy, with just the right amount of blueberries and crumb topping.

The original recipe called for 1 cup blueberries and 1 cup chopped nuts, but I was like nope, 2 cups blueberries and no nuts, please! I think the nuts would actually make the cake a bit drier than with all of the blueberries, which were frozen. That also adds some more water content, so I can't speak to how it turns out with fresh blueberries...yet. I'm not sure when I'd try with fresh as I tend to have frozen ones on hand a lot more, but if any of you try it, you'll have to let me know!

I bet this would also be nice with blackberries, marionberries, or boysenberries as well. Okay apparently all of those are just a version of the blackberry. Who knew! But yeah I would say raspberries might work, but strawberries probably not, as they are just too watery in comparison. A mix of blueberries, raspberries and some type of blackberry might also be nice. This is actually similar to my Summer Berry Bundt Cake, but easier and perfect for a weeknight.

Pretty sure you won't regret making this one.

Blueberry Coffee Cake
Author: Jen @ Fresh From The…
Servings: 9 Pieces
Prep time: 00:15
Cook time: 00:40

Total time: 00:55

A lovely coffee cake appropriate for breakfast or dessert, chock full of blueberries.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1/2 cup milk
• 2 cups blueberries, fresh or frozen
For the Streusel Topping:

• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 cup cold unsalted butter

Instructions:

1. Preheat oven to 375°F.
2. Whisk flour, baking powder, and salt in a small bowl. Set that aside while you beat together the sugar and butter until fluffy.
3. Add in the egg and milk and beat until mixed well. Stir in the dry ingredients. Fold in the blueberries. Spread into a 9 inch square pan (you can spray it if it usually gets sticky for you, but I never do).
4. For the topping, combine the sugar and flour together, then cut in the butter until it's nice and crumbly. Lay that over the top of the mixture.
5. Bake until a tester inserted in the center comes out clean, about 35-40 minutes. Your time will vary based on whether you used fresh or frozen blueberries (the frozen will take a bit longer). Cool on a wire rack.

Recipe adapted from Taste of Home

Classic Light and Fluffy Waffles

Well, it's been a while, hasn't it? I know! But here's what happened - I moved into a new apartment a few months ago. One that magically has a dishwasher. Having not had a dishwasher for many years, I thought everything should be given a go in it, to make sure they were actually clean. The mistake, however, was including the Kitchenaid mixer metal attachments. Note to everyone: DO NOT put those in the dishwasher! They will come out with this strange silver film all over them. It's something about aluminum and blah blah. I just assumed they would be stainless steel. WRONG!

Anyway, so the story is this: these attachments have still not been replaced. So the baking being done has been rather limited since that happened a couple months ago. As you can see, this recipe isn't even one that requires baking!

Yes, today I am talking about waffles! I haven't made waffles in some time, mostly because these banana pancakes are super easy and have become something of a tradition on weekends. But this past weekend, I woke up thinking I wanted to do something different. I wanted to do... waffles! However, the waffles I've made in the past have not always lived up to the hype. I love waffles, but my homemade ones have been... well... meh.

I guess it's The Pioneer Woman to the rescue, because these waffles are in fact her recipe, and I can confirm that they are deliciously light and fluffy. I'm pretty sure it has to do with the separating of the eggs and getting some stiff egg white action going on. Also? I had to beat those things by hand. See above re: mixer issues. I would highly recommend using a mixer, my friends. Highly. My arm was not so happy about this whipping by hand situation.

But, yes! If you want a nice, light, fluffy, and sweet waffle recipe, give this a go! I don't think you'll be disappointed.

Classic Light and Fluffy Waffles
Author: Jen @ Fresh From The…
Servings: 8 Waffles
Prep time: 00:10

Cook time: 00:10

Total time: 00:20

The traditional homemade waffle recipe you expect. Light and fluffy and delicious.

Ingredients:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 ½ cups milk
• 2 whole egg yolks
• 1 stick (1/2 cup) butter, melted
• 4 whole egg whites

Instructions:

1. Preheat your waffle iron at its regular setting (mine only has one setting!).
2. Sift together (or whisk, which is what I did) the flour, baking powder, salt, and sugar in a bowl.
3. In another bowl, whisk together the milk, egg yolks, and vanilla. Gently stir that into your dry ingredients about halfway, then add in your melted butter. Continue mixing gently until combined.
4. In another bowl (or use a mixer, which is easier), beat your egg whites until they form stiff peaks. Carefully fold those into your batter until they are just about all the way mixed in.
5. Scoop out your batter into your waffle iron per your individual waffle iron's instructions. Cook, eat, and enjoy! 

Recipe via The Pioneer Woman 

Easy Banana Pancakes

I woke up last weekend wanting to make some kind of breakfast, but soon realized my idea of breakfast burritos wasn't going to work when all of my eggs had gone bad and I didn't want to go to the store. I mean, I really hate grocery shopping. I don't know why, but I do.

Anyway! I ended up searching around and discovered that I could make some pancakes pretty easily without any eggs. Yay for the versatile banana! Technically the recipe I found was vegan and Gluten-Free, but I adapted it a bit back to gluten-full and used some regular milk. Of course, you can totally do her vegan variety, I just can't attest to what they're like.

But the ones I made? They're pretty dang delicious, and pretty dang easy too. Not that pancakes should be hard, but you know what I mean. What I enjoy most about these is that they don't even really need syrup, though you can always dribble some on if you want, I won't stop you. I used some, too, but soon realized it wasn't super necessary. They're sweet from the banana and honey, but not too sweet. Just right.

Easy Banana Pancakes
Author: Jen @ Fresh From The…
Servings: 6-7 Pancakes
Prep time: 00:10

Cook time: 00:10

Total time: 00:20

Dense banana pancakes that can easily be made vegan – no eggs needed!

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk or soy milk
• 1 Tablespoon honey
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons extra virgin olive oil
• 1 large mashed banana

Instructions:

1. Mix dry ingredients in a bowl (flour, baking powder, salt).
2. Mix wet ingredients together in a separate medium bowl (milk, honey, vanilla, oil). Add in the mashed bananas and mix well.
3. Combine wet and dry ingredients.
4. Place 1/4 cup batter on a lightly greased hot pan. The batter is pretty thick, so I spread it a little with my spatula to make a bigger, more even, pancake. Cook for about 1 minute per side.

Adapted from Simple Vegan Blog 

Cinnamon Banana Bread with Crumble Topping

You know how you buy bananas sometimes, and then don't get around to eating them, and they become so ripe and soft that they seem inedible anyway? So you stick them in the freezer to use later, and then forget they're in there and eventually have to throw them away because they've gotten kind of gross? Well, don't let that happen! Use those babies for, you guessed it, banana bread. Seriously, why am I not making more banana bread?

Here's the thing about banana breads - a lot of them have nuts in them. And, I don't know, I'm not the biggest fan of nutty breads. I would much rather have this dense, moist dreamboat with a, gasp, crumble topping. Did I just say crumble topping? You bet I did. The stuff dreams are made of. Seriously, what is not made better by a crumble topping? Pretty much everything is made better by a crumble topping, and this is certainly no exception. I mean, just look at it:

Right? But also? Dare I say that this bread tasted better the second day? It was good the first day, sure, but the second day it had seemed to absorb even more moisture and was pretty much amazing. And it stays that way for days after, not that it will last that long. Particularly not when you have some banana bread enthusiasts in the house. Great for a breakfast or a dessert. Get on it!

But? Just a tip - please make sure to use at least a 9 inch size bread pan when you make this. I used only an 8 inch and it, well, let's just say it had a bit of an overflow problem. Things were dripping to the bottom of my oven and burning up and it was just generally not good. The bread, however, turned out tasting just fine despite that, even though I had to bake it longer. But just avoid that in general and use a larger pan. End PSA.

Cinnamon Banana Bread with Crumble Topping
Author: Jen @ Fresh From The...
Servings: 10 Pieces
Prep time: 00:15
Cook time: 00:50
Total time: 01:05

A delightfully moist banana bread that goes over the top with a yummy crumble topping.

Ingredients:

For the Bread:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup buttermilk
• 2 overripe bananas, mashed
For the Crumble Topping:

• 1/2 cup powdered sugar
• 1/2 cup all-purpose flour
• 4 Tablespoons unsalted butter, melted
• 1/2 teaspoon cinnamon
• pinch of salt

Instructions:

1. Preheat your oven to 350°F. Spray a 9-inch loaf pan with non-stick spray and set aside for now. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, egg, and vanilla until combined. Add in the butter and beat until smooth. Then, beat in the buttermilk and bananas. Slowly stir in the dry ingredients into the wet until the flour is all incorporated. Pour your batter into your prepared loaf pan.
3. For the crumble topping, combine the powdered sugar, flour, cinnamon, salt and melted butter. Using your hands (it's easiest), crumble the mixture over the batter in the pan. Bake for 45-50 minutes or until a tester inserted in the center comes out clean.

Recipe via Little Bits Of...

In Photos:

Mash those bananas!

Whisk together your flour, baking powder, baking soda, salt and cinnamon and set aside.

In your mixer, beat together your egg, sugar and vanilla.

Add in your butter and beat until smooth.

Then beat in your banana mash and buttermilk.

And, finally, slowly mix in your flour mixture.

Put that in your prepared pan. I recommend a 9 inch pan. This is an 8 inch and, well, you'll see what happened.

Mix up your crumble topping - flour, powdered sugar, cinnamon, butter, pinch of salt.

Using your hands, crumble that over the top. Bake at 350F for 45-50 minutes until a tester inserted in the center comes out clean.

Mine overflowed a bit, as you can see! If you use a larger pan, this will not be an issue. I also had to bake it for probably 60 minutes in this smaller pan as well.

 See? Whoops. Still tastes amazing despite the overflow, though!

Cut 'er up and serve!

My Favorite Easter Appropriate Recipes

Easter is a bit of an odd duck holiday to me. I guess maybe because I'm not really religious, it's more of a holiday about food and chocolate than it is about anything else. Oh yes, and egg decorating and hunting. Don't forget the egg hunts.

Why did egg hunts become a thing for Easter?! So strange.

Anyway, because it's holiday mostly about the brunch and candy, I figured I would feature some of my favorite recipes ripe for the making this weekend. 

Chocolate Chip Easter Egg Cookies

You know those little chocolate eggs you can buy, with the candy shell? Yes, cookies are full of chocolate egg bits. Perfect to satisfy your sweet tooth.

Soft and Light Sugar Cookies

Of course, if you're feeling more traditional, you can make some sugar cookies. These aren't cutout cookies, but rather a much lighter and flakier cookie. You can still add some cute sprinkles to Easter it up. Yep, using Easter as a verb now!

Orange Glazed Monkey Bread

I've made this for a couple of Easter brunches, and it has always been a hit. Monkey bread is a pretty simple idea. Chunks of bread bits rolled in some butter and cinnamon-sugar and topped with a delicious glaze. You can't go wrong.

Challah Bread (for French Toast, etc)

Challah Bread is seriously awesome. Especially when it's homemade. It can bit a bit on the labor intensive side, but the good news is, you can make this ahead if you're going to use it for french toast, because, ummm... yeah. French toast is always better with slightly stale bread, as it will soak up your milk/egg juices more.

Cinnamon Sugar Pull Apart Bread

 Another great brunch option if you want to bring something to a party pre-made. This is basically a loaf version of a cinnamon roll situation. What you'll love the most? Pulling it apart with your hands.

Pretzel Jello Salad

 I wish I had a better picture of this lovely thing, because this does not do it justice. I will make it again someday and remedy that situation. But this is great for more of an afternoon brunch. It's got a slightly dessert-feel, but there's also fruit, so you know, some health factor. This is a staple in my family for most family gatherings, and you should definitely try it if you haven't.