This quick cooking, cinnamon sugar monkey bread recipe, is an absolutely phenomenal dessert! Oven baked in Less Than 30 Minutes, the aromatic cinnamon quickly fills the house with its enticing aroma, letting everyone know they will be having their favorite dessert tonight! Ingredients To Make Cinnamon Sugar Monkey Bread Recipe:
FOR THE BREAD
2 tablespoons solid vegetable shortening, plus more for pan and bowl
1/4 cup warm (110 degrees to 115 degrees) water
1/4 cup granulated sugar, plus a pinch for yeast
1 envelope dry active yeast (scant tablespoon)
3/4 cup warm (110 degrees to 115 degrees) milk
1 teaspoon salt
1 large egg
3 1/4 cups all-purpose flour
FOR THE COATING
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup firmly packed light-brown sugar
2 teaspoons ground cinnamon
1/2 cup pecans, coarsely chopped
FOR THE ICING
1/4 cup milk
2 cups confectioners’ sugar Directions To Make Cinnamon Sugar Monkey Bread Recipe:
1.Lightly coat a 10-inch Bundt pan and a medium bowl with shortening; set aside. Put the warm water and a pinch of sugar in a small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes.
2.Place shortening, milk, sugar, salt, and egg in the bowl of an electric mixer fitted with the dough hook.
3.Add yeast mixture to shortening mixture, and beat to combine. Slowly add flour. Knead on medium-low, 1 minute. Transfer dough to the prepared bowl. Cover with plastic wrap, and let stand in a warm place, 20 minutes.
4.Make coating: Place melted butter in a bowl. In a second bowl, combine brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons nut mixture into prepared Bundt pan.
5.Cut dough into 1/2-inch pieces. Roll into balls. Coat in butter, then roll in nut mixture, and place in prepared pan. Cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
6.Preheat oven to 350 degrees. Bake, 30 to 35 minutes. Let cool in pan for 15 minutes. Invert onto a serving plate, and let cool 20 minutes more.
7.Make icing: In a small bowl, combine milk and confectioners’ sugar. Stir until smooth. Drizzle over bread.
Super Chocolate Cake - This irresistable, layered chocolate cake recipe, can only be described as chocolate overload! Devils food cake mix starts it off, to which we added more chocolate, chips, and topped it off with, you guessed it,chocolate frosting! We’d call this chocolate dessert recipe a “Must Try”.
Prep Time: 10 mins Cook Time: 25 mins Servings: 6-8 Main Ingredient: Devils Food Cake Mix Difficulty Level: 2
Ingredients to make Super Chocolate Cake
1 box devil’s food cake mix (1 pound 2.25 ounces)
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 12-ounce packages semisweet chocolate chips (4 cups)
1/2 cup seedless raspberry jam
3 tablespoons unsalted butter
2 cups powdered sugar
Directions to make Super Chocolate Cake
Step 1:Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil\’s food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.
Step 2:Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
Step 3:Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)
Red Raspberry Chocolate Cake - This layered chocolate cake recipe has an exceptional taste of freshness, thanks to the ruby red raspberries. Tucked between the layers of homemade chocolate cake, and placed on top, not only do they add freshness, they make it look like something a professional made! You don’t have to tell anyone what a quick and easy dessert recipe it is, just smile and say thank you!
Baked Apple Pizza - Apple dessert just got a hip new update with this simple but always a favorite, dessert recipe. Plump, juicy apples and sweet, scented cinnamon, always a winning combination, are slowly oven baked into a bread dough, “pizza crust”. A sinfully, sweet topping is added to this pizza recipe, adding to the magnificent texture.
Prep Time: 20 mins Cook Time: 40 mins Main Ingredient: Apples, Bread Difficulty Level: 1
Ingredients to make Baked Apple Pizza
8 oz Frozen bread dough, thawed, one-half frozen loaf
8 oz Cream cheese; softened
1/4 c Sugar
1 Egg
1 ts Vanilla
4 c Apples, peeled, thinly sliced
2/3 c Sugar
1/4 c Flour
1 ts Cinnamon
TOPPING:
1/3 c Flour
1/3 c Brown sugar
2 tb Margarine, softened
1/2 c Slivered almonds
Directions to make Baked Apple Pizza
Step 1:Place bread dough on greased 12 inch deep dish pizza pan. When thawed completely, pat dough on bottom and 1/2 inch up sides of pan. Let rest 15 minutes.
Step 2:Combine cream cheese, 1/4 cup sugar, egg and vanilla until smooth. Spread over bottom of crust. Combine apples, 2/3 cup sugar, 1/4 cup flour and cinnamon. Arrange evenly over cream cheese mixture.
Step 3:In a small mixing bowl, combine 1/3 cup flour and brown sugar. Cut in margarine until mixture is crumbly. Add almonds. Sprinkle evenly over apples. Bake at 350F for about 40 minutes, or until golden brown. Serve warm or cold, with whipping cream, whipped topping or ice cream.
Angel Pie with Meringue - You too can make a wonderful, lemon pie with meringue for dessert! This very easy to follow, simple recipe takes you step-by-step through the entire process, from beginning to end. A lovely, light ending to any meal.
Prep Time: 10 mins Servings: 6-8 Main Ingredient: Lemon, Meringue Difficulty Level: 2
Ingredients to make Angel Pie with Meringue
4 ea Egg Whites
1/4 ts Cream of Tartar
1 c Sugar
1/2 c Sugar
3 tb Lemon Juice
1 ea Lemon,grated rind from
4 ea Egg yolks
Directions to make Angel Pie with Meringue
Step 1:MERINGUE: Beat egg whites until foamy. Add Cream of Tartar then beat until the whites stand in peaks. Add sugar a little at a time, beating well after. Beat for a minute or two after adding all the sugar. Butter & flour pyrex pie plate. Spread the meringue in the plate. Bake 1 hr & 10-15 minutes in a 275 degree oven, then raise temp to 300 degrees and bake for additional 20 minutes.
Step 2:FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in double boiler until thickened. Cool. Whip 3/4 cup of whipping cream and sweeten with 2 T powdered sugar. Cover meringue with half of cream then lemon filling and then the rest of the cream. Leave in refrigerator overnight.
Blackberry Pie - Now here is one extremely easy dessert! No one will ever guess by the taste, that there are only five ingredients in this one. For something so secretly simple, it is just overflowing sweet, creamy, fruit flavor.
Prep Time: 10 mins Cook Time: 45-50 mins Servings: 6-8 Main Ingredient: Berries Difficulty Level: 1
Ingredients to make Blackberry Pie
1 10inch Unbaked Pie Shell
1 Qt Berries,washed
1 C Flour
2 C Granulated Sugar
1 C Milk
Directions to make Blackberry Pie
Step 1:Fill shell with berries. Mix flour, sugar, and milk. Pour mixture over berries.
Step 2:Bake at 350 for 45 to 50 minutes until center is set. If desired, brown under broiler.
Chocolate Brownie Pie - This is for those times when you just need to indulge, a brownie pie! What better way than this rich, sweet, nutty, easy dessert? Overflowing with chocolate, how can it not be fabulous.
Prep Time: 10 mins Cook Time: 50 mins Main Ingredient: Chocolate Difficulty Level: 2
Ingredients to make Chocolate Brownie Pie
2/3 cup Sugar
1/8 teaspoon Salt
1 cup Light corn syrup
4 ounces Sweet cooking chocolate
3 tablespoons Butter
3 Eggs,beaten
1 teaspoon Vanilla
1 cup Pecans
1 Unbaked pie shell
Directions to make Chocolate Brownie Pie
Step 1:Combine sugar, salt and cyrup in saucepan. Bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat.
Step 2:Stir in chocolate and butter and stir until melted and smooth. Cool. Gradually beat chocolate mixture into beaten eggs, stirring constantly. Mix well. Add vanilla and pecans.
Step 3:Pour into pie shell.Bake at 350 degrees for 50 minutes.Cool.
Fruit Toppped Boston Cream Pie - This is the best dessert recipe for all those who simply love to bake and do it often. Sinfully sweet boston cream pie, made from scratch, topped with even sweeter fresh berries, of your choice. We think you should try this one soon!
Prep Time: 30 mins Main Ingredient: Cake, Berries Difficulty Level: 4
Ingredients to make Fruit Toppped Boston Cream Pie
WHITE CHOC. PASTRY CREAM
2 c Milk
1/4 c Cornstarch
1 Vanilla bean,split,lengthwise
6 lg Egg yolks
6 oz White chocolate,finely chopped
3/4 c Plus 1 tablespoon granulated sugar
2 tb Unsalted butter
GENOISE CAKE
7 lg Eggs
1 1/2 c All-purpose flour
7 lg Egg yolks
7 tb Unsalted butter,melted
1 c Granulated sugar
GANACHE
3/4 c Heavy cream
1 lb Semisweet chocolate,finelt chopped
3 tb Water
Directions to make Fruit Toppped Boston Cream Pie
Step 1:PASTRY CREAM: In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined. When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. This may be made one day in advance.
Step 2:GENOISE CAKE: Position a rack in the center of the oven and preheat to 350F. Line the bottoms of two 13 1/2 x 9 1/2-inch baking pans with nt or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess. In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter. Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack.
Step 3:GANACHE: In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth.
Step 4:ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake. Leave the circles in place until you’re ready to use them, but lift off the scraps of cake from the pan and discard them. Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread one-third of the pastry cream over this layer. Top with another cake layer. Spread one-third of the pastry cream over this layer. Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve. When you’re ready to serve the cake, remelt the ganache over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake. Garnish the cake with fresh raspberries.
Sweet and Sassy Chocolate Cheesecake - Here is your new favorite dessert! Sinfully rich cheesecake is the base, to which we added chocolate and amaretti, for the sweet, and amaretto for the sassy. This is almost as decadent as they come.
Prep Time: 30 mins Cook Time: 45 mins Main Ingredient: Chocolate, Cheesecake Difficulty Level: 3
Ingredients to make Sweet and Sassy Chocolate Cheesecake
CRUST:
7 oz Amaretti (see note)
2 Tbsp granulated sugar
1 oz unsweetened chocolate,1 sqare
5 Tbsp sweet butter
FILLING
6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur
1 1/2 lb cream cheese
1/4 cup granulated sugar at room temperature
4 eggs (large or extra-large)
1/2 cup heavy cream
Directions to make Sweet and Sassy Chocolate Cheesecake
Step 1:(CRUST) Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.
Step 2:(FILLING) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside.
Step 3:the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.) Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled.
Step 4:NOTES Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you’re going to grind some of the wafers and break the others into chunks, it doesn’t matter which size you start with.
Aloha Streusel Pie - Aloha! That is what this fresh, fruity dessert will have you thinking. With the tropical fruit tastes of pineapple, banana and lemon, you can close your eyes and almost smell the ocean! Perfect for summer entertaining!
Prep Time: 10 mins Cook Time: 45 mins Main Ingredient: Banana Difficulty Level: 2
Ingredients to make Aloha Streusel Pie
Pastry for single crust pie
4 c Ripe bananas,sliced
1/2 c Unsweetened pineapple juice
2 tb Lemon juice
1 1/2 ts Finely shredded lemon peel
1/4 c Sugar
1/2 ts Ground cinnamon
1 t Cornstarch
STREUSEL
1/2 c Flour
1/2 c Brown sugar,packed
1/3 c Macadamia nuts,chopped
1 t Ground cinnamon
1/4 c Butter or margarine
Directions to make Aloha Streusel Pie
Step 1:Prepare and roll out pie crust. Place pastry in 9 inch pie plate. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake 4-6 minutes more or until pastry is golden. Remove from oven. Reduce oven temperature to 375 degrees.
Step 2:Meanwhile, in medium mixing bowl gently toss together bananas, pineapple juice, and lemon juice. Drain, reserving juices. Gently toss bananas with lemon peel, sugar and cinnamon. Turn mixture into pastry shell. In a small saucepan, combine the reserved juices and cornstarch. Cook and stir over medium heat till thickened and bubbly. Pour over banana mixture in shell.
Step 3:For streusel, combine the flour, brown sugar, nuts and cinnamon. With a pastry blender or 2 forks, cut in the butter until mixture resembles coarse crumbs. Sprinkle banana mixture. Cover edge of pie with foil. Bake in a 375 degree oven for 40 minutes or until topping is golden and edges are bubbly
This quick cooking, cinnamon sugar monkey bread recipe, is an absolutely phenomenal dessert! Oven baked in Less Than 30 Minutes, the aromatic cinnamon quickly fills the house with its enticing aroma, letting everyone know they will be having their favorite dessert tonight!
