Monday, January 21, 2013
PB&J Monkey Bread
We're enjoying a nice, relaxing day at home. Inside of course, it's seriously frigid outside. I went out for a little bit to get some groceries and that was enough time outside for me. I don't know about you but I'm ready for spring to come anytime now.
I mentioned on Saturday we had a very busy weekend in store and I've been so thankful to have today to recuperate. It was great to not have to wake up to an alarm today. We seriously lived at the bowling alley; the girls did great in their tournaments and we raised a lot of money in our friend's honor. The money goes towards scholarships for high school students and I'm so happy that we were able to be apart of that.
Monkey bread is one of those snacks that's well loved by all kids. We don't make it often as it certainly has no nutritional value but every so often I like to surprise the girls with this cinnamon-sugary goodness.
For Christmas I received a stack of cookbooks, one of my favorites has been the Picky Palate cookbook. I was intrigued by Jenny's twist on the standard monkey bread recipe so we decided to give this peanut butter and jelly version a try last week for an after school snack. I'll be honest, it received mixed reviews. One child does not like peanut butter, never has and I'm sure she never will. I think it was okay, I'm not a big pb&j fan either but it wasn't bad. I added some of my homemade strawberry jam, but you can certainly use whatever jelly or jam you have on hand.
If you're a big pb&j lover I think this fun snack will be a hit in your household. If not, you'll have to give it a try and see what you think. You just might be surprised.
PB&J Monkey Bread
1 can refrigerated biscuits (8 count)
1/2 stick butter, melted
1/4 c sugar
1/4 c creamy peanut butter
1/2 c jam
1 c powdered sugar
2 tbsp milk
Preheat oven to 350 degrees. Spray a 9-inch cast iron skillet, 8x8-inch baking dish, or 9-inch cake pan with nonstick cooking spray. I used a 10-inch nonstick skillet that is oven safe. Cut each biscuit into fourths. Add melted butter to a medium sized bowl and then add in cut biscuits. Toss biscuits with butter, add in sugar and mix to combine. Pour the coated biscuits into prepared skillet or pan.
In a small microwave-safe bowl, heat peanut butter for about 30 seconds. Do the same with the jam and then drizzle over biscuits. Bake for 20-22 mins, until cooked through and golden.
In a small bowl mix together powdered sugar and milk. Stir until icing comes together, add more milk or powdered sugar if necessary. Drizzle over warm biscuits. Serve warm.
Adapted from: The Picky Palate Cookbook