Monkey bread

I'm back!!

Well, sort of. Patrick might dispute that statement, seeing as how he has yet to reap many benefits of my culinary adventures of late, but I have been using the kitchen for more than a workspace these days.

I made a chicken pot pie and cookies yesterday for some friends who just had a baby, (I made a double batch of cookies for Patrick, too, so don't feel too sorry for him), I made fruit dip (recipe coming soon) and monkey bread for a baby shower last weekend, and I also whipped up some cranberry "stuff" for Thanksgiving (that recipe is coming soon, too).

See, I've been cooking! But, did you happen to notice the glaring absence of dinners? Hmm... perhaps I should get back on that track?

But first -- MONKEY BREAD!!

This is one of my absolute favorite holiday season recipes. It just takes me back to my childhood. Plus, who can resist biscuits, butter, cinnamon and sugar? What a winning combo! I know that everyone and their mama has a monkey bread recipe, but I needed a recipe for the blog, so here's mine (actually, it's my mom's). It's the recipe I grew up on, and it never fails. In fact, I'm making it again tomorrow morning for our breakfast (I can get away with that because Patrick and I only got to enjoy a bite or two from the baby shower leftovers).

Monkey Bread
Courtesy of Mauri Norman, a.k.a. Mom
3 cans buttermilk biscuits (I actually use the handy four-pack that comes bundled together because it's easier to just grab it than three individual cans, and it works out perfectly.)
1 cup sugar
2 tablespoons cinnamon
1/2 teaspoon nutmeg

Topping:
3/4 cup brown sugar
3/4 cup butter
2 teaspoons cinnamon

Cut biscuits into quarters. Combine 1 cup sugar, 2 T. cinnamon and nutmeg in a large Ziploc bag. Drop biscuits into bag and shake till coated (I do them in six-piece increments to ensure that they all get coated well, but you could also save time and drop them in all at once). Stack into a well-greased bundt pan (I like to sprinkle some of the sugar/cinnamon mixture in between each layer).

In a saucepan, combine brown sugar, butter and 2 t. cinnamon. Heat until sugar dissolves. Pour over biscuits.

Bake at 350 for 30-35 minutes. Cool for 5 minutes, then turn out onto a serving plate and enjoy!