Brown Butter Butterscotch Monkey Bread

That’s a mouthful!


My kids love monkey bread. They love when I buy it at the local bakery. I knew they would get a kick out of this easy make-at-home recipe.

This was the first thing I ever made in the kitchen. My grandma and I would make it all of the time. Then we moved on to a children’s cookbook. We rarely made monkey bread after that. This recipe brings back such memories of nostalgia, as only the tantalizing scents of cinnamon and sugar together can evoke. Has there ever been a more perfect pairing?

This recipe is fantastic to bake with kids. They love cutting up the biscuits and shaking the dough in the sugar. It is a quick and easy treat. Perfect for those of us who need immediate gratification.

This recipe was adapted from The Pioneer Woman and the butterscotch pudding part was courtesy of my good friend, Kerri. She once made the stuff and I dreamed about it for weeks. The brown butter part is strictly from my gluttonous imagination.


Bundt Pan


3 large cans of refrigerated biscuits (I use 2 regular and one buttermilk)
1 cup sugar
1/2 cup brown sugar
1 Tablespoon ground cinnamon
1 cup salted butter (2 sticks)
1 3.4 oz. package of regular (not instant) butterscotch pudding

You can get crazy with this treat! Dare I say, if you monkey around with this recipe in the kitchen, the possibilities might be endless.


Let me hang and scratch my embarrassed head.

On to the baking:

Preheat oven to 350 degrees F.

Generously grease bundt pan.


Cut biscuits into small pieces with a pizza cutter. I cut one can of biscuits into shapes of four, one can in shapes of six, one can in shapes of eight. I like a variety of sizes in my monkey bread. Let’s call them squirrel monkey, chimpanzee, and gorilla sizes. Because we can? We’re quite passed the point of should. We’re using two sticks of butter and over a cup of sugar here, peeps. Crazy names for biscuits are the least of our worries.


Combine the regular sugar and cinnamon. Add the brown sugar and mix. Place in a gallon sized bag. Or if you reach this step and realize you are completely out of gallon sized bags, call yourself a monkey’s uncle and mix the ingredients in a large mixing bowl. Primitive times are these, my friend.

Add cut biscuits in the bag of sugar mixture and shake. If you added it to the bowl, please do not shake, just mix. Of course, you knew that. But if a monkey child is reading this, I want to be specific.


In a small saucepan on the lowest heat on your largest burner on your stovetop melt the butter. Stir every minute or so. When the foam starts to turn a caramel brown (usually about ten to twelve minutes) turn off the heat. Your nose will be able to tell you when the butter is brown because it will smell like the most glorious nutty caramel. The foam will start to bubble up in a gluttonous display of brown surrender. This means it is done. Remove from heat.

Now pour the sugar-coated biscuit dough and all of that glorious sugar mixture evenly into the bundt pan (I have a vintage yellow one from Etsy. You can find them there for around $15. It won’t make your monkey bread taste better but it will make you feel better).


Mix the pudding mix into the brown butter. Edited to add: I do this with a fork. Beat it for just thirty seconds or so like you would an egg. It does not have to dissolve all of the way. It will do that when baking. If there is any bigger bits, just put it on the money bread. It will bubble up in the oven and become one gooey mixture. Oh, take a moment, if you must. This is the part where I get teary eyed. Pour brown butter pudding mixture over the top of all of the biscuit dough. Try to do this as evenly as possible.


And scrape up all of the decadent brown bits at the bottom of the pan and put on top of the dessert.

Place in the oven and bake for 60 minutes. Cover the top with foil after it has been baking for twenty five minutes so that it does not get too crunchy and brown on top.


Remove from the oven. Allow to cool for 20 minutes. Turn over on serving plate. It is easiest to hold the hot pan with a cloth kitchen towel versus the bulk of oven mitts. Say a quick prayer to the monkey Gods. Offer up a banana sacrifice, if you must. This part is tricky. The caramel in the pan will be hot, be careful not to burn yourself. Gently pull up on the bundt pan. If there is any caramel mixture on the bottom, scrape it up and put it on the monkey bread.


Whoooo! Whoooo! Heeee! Heeee! Haaaa!


The monkey bread will pull apart in yummy gooeyiness.

Scratch your underarms and scream in triumph at the magnificent success. And if some of the monkey bread sticks to your pan just place it back on the dessert. Or if it completely falls apart (happens to the best of us, rearrange the pieces in two loaf pans. No one will be the wiser. Besides it will be gone before anyone, or any primate for that matter, would ever notice, anyway.


Enjoy! I don’t mean to brag, but my brain thighs are entirely made of this stuff.

Pioneer Woman’s Best Chocolate Cake


A few months ago, I finally made a cake I had been wanting to make for forever. It was the Pioneer Woman’s Best Chocolate Cake. I have to agree with her. It really was the best chocolate cake I have ever had.





My whole family helped me make the first one. It was a fun family creation. It had enough steps where every one had a task. But it was still very easy.


I actually bought a commercial sheet pan from Amazon just to make this cake. When you think about how much a sheet cake costs at the store, this $12 was actually an incredibly decent price. The cake fits perfectly in this pan.


My husband requested this chocolate cake for his birthday cake two weeks ago. I decided to add something to the recipe. Sigh. I had read the comment section on her website. It seemed like a lot of people had this cake recipe in their family, except their family added cinnamon. We love cinnamon in our household. I figured it was a safe bet to try.

So, I added 1/4 of a teaspoon of cinnamon to the cake batter. That is it! 1/4 of a teaspoon! And it ruined the cake. It overwhelmed the cake. It was not good. At all. So, please just follow her recipe. Do not add the cinnamon or you will be crying on the inside as you throw away an entire sheet cake five days after you made it when nobody in your family will eat it. The first cake? Completely gone in four days.


I cannot wait to make this cake again! Sans cinnamon. It is amazing.

Have you made this cake? Have you ever added a seemingly innocent ingredient to a recipe only to have it completely fail?

“It Tastes Like A Cinnamon Roll” Cake


This cake is actually called “Honey Bun Cake.” However, after eating a bite of this cake, my child exclaimed, “it tastes like a cinnamon roll.” And you know what? It kind of does.

But better.

This cake began when I was looking around for a recipe with honey in it to try. I was feeling guilty that my father is a beekeeper, and yet, I rarely cook with honey. I found this cake. After glancing at the recipe I realized that there is no honey in the ingredients. But it looked delicious. I HAD to make it. I found two versions of it that varied slightly. I figured I would just combine them to my liking. I used the cake portion from this Betty Crocker Recipe and the glaze is from Michelle’s Honeybun Cake on All Recipes. It worked out perfectly.


This cake was incredibly easy to make. It smells like fall to me. Cinnamony and warm.


1 box yellow cake mix
4 eggs
2/3 cup vegetable oil
1 cup sour cream (8 oz.)
1 cup brown sugar
2 tsp. cinnamon
2 cups powdered sugar
1/4 cup milk
1 tsp. vanilla extract

Grease a 9 X 13 pan. Set aside.

Preheat your oven to 350 degrees or 325 degrees convect bake (if you have a convection oven)


Pour cake mix, vegetable oil, and sour cream into a bowl. Mix in your mixer or with a hand mixer just until it is all incorporated. Now mix in each egg and combine until batter is smooth.


In a separate small bowl mix together brown sugar and cinnamon.


Pour half of the batter evenly in your greased 9 X 13 baking dish.


Sprinkle brown sugar mixture evenly over top.


Pour remaining batter over cinnamon mixture. This is the tricky part. Carefully spread the batter so that the cinnamon mixture is not getting incorporated in the batter. Do this until the top layer is even.

Put in the oven and bake 45 minutes.


Remove from oven.


Immediately mix powdered sugar, milk, and vanilla in a bowl with a fork.


When it is runny, prick numerous holes in your warm cake with a fork.


Pour glaze over cake evenly.




Allow cake to completely cool (about 45 minutes) and then indulge! I cut our cake after thirty minutes. That was as patient as we could be. It smelled so good. It was also an hour before dinner. Maybe not the right choice, but definitely the right loveliness for our mouths.


My husband said, “I might like this better than peach cake!” Being that peach cake is his very favorite, I will take it that this recipe is a keeper.

Enjoy! (We did with ice cold glasses of milk.)

Lemon Sopapilla Cheesecake

Have you ever had sopapilla cheesecake? It is a recipe floating around using refrigerated crescent rolls for the dough. I have an obsession with all things sopapilla. And cheesecake. Who doesn’t love that? I say, “True love does exist!”


2 cans of crescent rolls (I used Trader Joe’s)
2 8 oz. packages of softened cream cheese
1 cup sugar
1 teaspoon vanilla
1/4 cup melted butter
1 tsp. vanilla
1/2 tsp. lemon juice
1/2 tsp. lemon rind








It is so easy. You just add a mixture of cream cheese, sugar, cinnamon, butter and vanilla. It is basically just layer and bake, but I suggest you read the recipe. I am not posting the full directions, because I (unfortunately) am not the creator of this recipe. I just love to share things I have made with you guys.

It is delicious. I first tried the original version at bunco. I have since become obsessed.

And then, I spotted this guy on Barnes and Noodles: Lemon Sopapilla Cheesecake.

Um, hello, lover.

I made it when the kids were gone camping. I am selfish like that. If you don’t tell, I won’t either.

This was a cinch to whip up. Definitely something I would put together again. You can leave out the lemon zest for a more traditional flavor.

I cooked mine for 34 minutes.

I ate mine twenty minutes after taking it out of the oven. It was not as good refrigerated. Much better the first day!