Sally McKenney's Blog, page 175

Photo A Day, June.

Welcome back to my Photo A Day posts. WHAT a month June was!

Let me sum it up…

Ran/power walked 102 miles
Had my bridal shower
Had 2 book signings and met some amazing readers
Am going crazy with wedding planning
We found a home in Philly!!
And we are in the middle of packing up our apartment

It doesn’t look like much in a little list, but everything all at once is quite a lot! I just gotta remember to breathe. Breathe breathe breathe. And wine wine wine.

Moving day is July 8th! I’m really going to miss Baltimore, where I went to college and my home for 9 years. We’re moving to Philly because Kevin got a new job up there, and it’s where I’m from. We’ll live right outside the city down the street from a few friends.

By the way… and this is the coolest thing ever… I will have two ovens in our new giant kitchen. Did you read that? TWO ovens. (I’m a dork.)

 

Continue reading:Photo A Day, June.

© Sally’s Baking Addiction 2012

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Homemade Monkey Bread (aka Cinnamon Roll Bites).

Classic monkey bread is sweet pull apart bread baked in a bundt pan. And my version is made from scratch – heavy on the cinnamon sugar and sweet vanilla glaze!

Have you ever had monkey bread before? You either (1) have eaten it and love it (2) have no idea what I’m talking about.

If you fall into the latter category, let me explain what this outrageous recipe is. Monkey bread is a sweet, sticky, gooey pastry made from little balls of dough rolled in cinnamon sugar and baked together in a bundt pan. You can have it for breakfast, brunch, or dessert. Or dinner, or 2nd dessert, or lunch, or snack…

Monkey bread is a giant cinnamon roll. A mountain of cinnamon rolls, if you will. To eat it, you tear the bread piece by piece – sort of like how little monkeys pick at their food.

In other words… monkey bread is awesome. See what I mean? ↑ ↑

It’s been awhile since I made it, and to be honest – I’ve only made it with caramel before. Monkey bread is sooooo (x 100) good with caramel sauce.

Today’s version doesn’t have caramel, though. Rather, I prepared it the traditional way. This monkey bread is completely smothered with a brown sugar sauce before baking and then topped with vanilla glaze.

You’re going to make the dough from scratch. No short-cuts here, please! Pure, homemade, soft doughy goodness tastes so much better than dough you get in a can. The dough takes about 15 minutes to prepare and you can make it the night before to save yourself some time in the morning. Not too bad, right?

The next morning, set aside 30 minutes to roll the dough into balls and coat in cinnamon-sugar. Little bakers love to help out with this step! Good thing to note: the heavier the cinnamon-sugar coating, the more these little monkey bread bites will taste like gooey cinnamon rolls. That’s a good thing, trust me.

I prefer to use Red Star Platinum in my monkey bread recipe. In fact, it’s what I use in all my sweet dough recipes. Its premium formula strengthens dough, increasing puffiness and spring in your finished recipe.

Here are some step-by-step visuals for you:

All of the little cinnamon-sugar bites you pull apart are so sweet ‘n sticky! In a good way, of course. You’ll be licking your fingers clean and grabbing more and more from the big pile of cinnamon sugar goodness.

Imagine the best cinnamon roll you’ve ever tasted. This monkey bread is better than that – and you get a huge mountain of it in bite sized form. A bundt pan of heaven.

If you already love monkey bread, then you have to try this homemade recipe… and if you have never tried monkey bread, then you have to try this recipe!

Though my homemade version takes a little more time to make than shortcut versions, you will be quickly thanking yourself for going the homemade route! Once you smell the ooey gooey cinnamon sugar bubbling in the oven, you’ll know you made the right decision.

Enjoy!

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Homemade Monkey Bread

Makes 1 bundt pan of monkey bread, about 14 servings. This is an overnight recipe you have to make ahead. Be sure to read all of the instructions before baking.

Prep Time: 9 hours (includes rising)

Total Time: 9.5 hours

Ingredients:
Dough

1 package (2 and 1/4 teaspoons) active dry yeast (recommended: Red Star Platinum)
1/4 cup warm water (110F-115F)
1 and 1/4 cups warm 2% milk (110F-115F, 2% or higher milk fat, no lower)
1/3 cup unsalted butter, melted
1/4 cup granulated sugar
2 large eggs
1 teaspoon salt
5 cups all-purpose flour

Coating

3/4 cup unsalted butter
1 and 1/4 cups granulated sugar
1 Tablespoon ground cinnamon
2/3 cup light or dark brown sugar
1 teaspoon vanilla extract

Vanilla Glaze

1 cup (120g) confectioners' sugar
3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
1/2 teaspoon vanilla extract





Directions:

Make the dough: In a large mixing bowl, dissolve yeast in warm water. Stir it around a bit and let it sit for about 2 minutes. Add the milk, melted butter, sugar, eggs, salt, and 3 cups of flour. Beat on high speed for 3 minutes (using a dough hook if you have a stand mixer or using a hand mixer). By hand add enough remaining flour to form a firm dough. About 5 cups total.
Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. I greased the bowl with cooking spray. Cover tightly with plastic wrap or aluminum foil and refrigerate for 8 hours or overnight.
Make the coating: melt 1/2 cup of butter in a small bowl. Mix granulated sugar and cinnamon together in another small bowl. Set aside. You will use the rest of the butter, brown sugar, and vanilla later.
Spray a 10-12 cup bundt pan with cooking spray. Set aside. Punch the cold dough down very gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about 1.25 inches in diameter. You will need 40-45 balls total, so be modest with their size. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange them in the bundt pan as you go. If you did not use Red Star Platinum yeast, cover the pan and allow dough balls to rise again for about 45 minutes at room temperature. If you did use Red Star Platinum yeast, move ahead to the next step and bake right away.
Preheat oven to 350F. Melt the remaining 1/4 cup of butter and whisk in the brown sugar and vanilla until combined. Pour the buttery mixture over the dough balls in the bundt pan. Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly. Cool for 5-10 minutes and invert onto a large serving plate.
Top with the glaze. Simply whisk all of the glaze ingredients together and pour over the bread. You may either cut the bread into generous slices or let everyone pick off the gooey pieces themselves. Monkey bread tastes best served on the same day, but will stay fresh for 3 days if stored covered at room temperature or in the refrigerator.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Try my Homemade Monkey Bread with Caramel next!

 

This stuff is seriously the best. Happy Monday!

 

 

 

© Sally’s Baking Addiction 2012

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Saturday Seven, 2.

Welcome back to my Saturday Seven series. A little weekend tribute to a few (7!) favorite seasonal recipes. My mind explodes with things I want you to make every week and I need somewhere to spurt it all out.

And even if you don’t make any of these, you can still look at the pictures. Pics are calorie free, just like all of the indulgent desserts below. Just kidding. #dreamworld

Also, you should probably get this spatula.

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Double Chocolate Chip Swirl Cookies.

Soft-baked and completely irresistible chocolate chip cookies swirled with chocolate white chocolate cookies. Say goodbye to your self control!

It’s the freeeeeeeakin’ weekend! And my bridal shower is on Sunday.

Question. Do you like these gold wedges for it? My dress it white.

By the way, my friend texted this to me yesterday. And it explains me (and you?) to a T. The kicker? I got her text while I was in Target buying a candle I don’t need.

So, I’m going to make today’s post short and sweet. If you are on a diet, please do yourself a favor and step away from the computer. You won’t resist these hypnotizing swirls.

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© Sally’s Baking Addiction 2012

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Easy Coconut Shrimp.

This is the best coconut shrimp recipe I’ve tried and you won’t believe how easy it is!

I know what you’re thinking. Who am I and what have I done with Sally? Shrimp on a baking blog. Have I lost my mind? The answer is yes.

I’ve been all over the place this week! Popsicles, cheesecake, quiche, and shrimp. You can attribute my randomness to what my life is like at the moment. Packing, moving, wedding planning, friends visiting, bridal shower, cookbook signings, and 100 mile goals. Someone pass me a glass of wine. Or perhaps a coffee IV?

The only thing keeping me same at the moment is leftover chocolate chip zucchini bread.

While quite the random recipe, I must say that this coconut shrimp recipe is heaven sent. Yes yes, it really is. Golden, sweet, crispy, coconut encrusted shrimp.

I played around in the kitchen last week to test recipes for a 4th of July shindig. And after one taste of this homemade take-out favorite, I am sold. It is, by far, the best coconut shrimp I’ve ever had. And I’ve had my fair share!

Continue reading:Easy Coconut Shrimp.

© Sally’s Baking Addiction 2012

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Blueberry Swirl Cheesecake.

Ultra creamy homemade cheesecake swirled with sweet blueberry sauce. All on top of my favorite buttery graham cracker crust.

Hello, gorgeous.

If I had to choose a dessert to enjoy for the rest of my life (and there would be no savory food allowed at all in this dream), I would absolutely choose cheesecake. Or apple pie. With a never-ending supply of peanut butter on the side. But definitely cheesecake, too.

This is why I have a dessert blog.

This show-stopping blueberry swirl cheesecake needs to come with a warning label. Really, it does. Cheesecake so creamy, a graham cracker crust so buttery, and blueberry swirls sooo swirly. You will not be able to stop at one sliver. Dangerous, I tell ya!

The best (most dangerous?) part: you can easily use frozen blueberries in this cheesecake recipe– making this a fruity dessert you can enjoy year round.

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© Sally’s Baking Addiction 2012

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3 Ingredient Strawberry Banana Popsicles.

Healthy strawberry banana popsicles made with only 3 ingredients. You’ll crave them all summer long.

How was your first official weekend of summer? What did you do? ☀

While Kevin was at the beach with his friends doing normal summer things like riding jet skis and drinking orange crushes, I was slowly packing all 15,983 fragile food props that I own. (And simultaneously regretting buying every-single-one.)

If that sounds like a nightmare to you… it was.

Yep, we are officially moving! Kevin got a new job in Philadelphia and we found an adorable house. I am thrilled to finally work in a kitchen larger than a small closet and to move back to where I was born and raised. Though I’ll miss you charm city!

Alright, let me present you my new favorite snack. These healthy strawberry banana popsicles are summer on a stick. They’re a snap to make and just what the doctor ordered as the temps rise. Turn off that oven, crank up the AC, and go get yourself an ice pop mold.

Bonus: only 3 ingredients needed to make them!! Music to my ears.

Bonus #2: they’re obnoxiously PINK.

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© Sally’s Baking Addiction 2012

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Saturday Seven.

Here’s the plan. We’re shaking things up!

It’s the weekend. Not only that, it’s the first day of summer. You know what that means. Summer concerts, wine nights, road trips, pool parties, roof decks, 8pm runs, farmer’s market, neon sunglasses, and iced coffee. And more guacamole eating than I care to admit.

This time last year I was making S’more Cookie Bars and working on my cookbook table of contents. And now, one year later, I’m doing book signings and still making s’more cookie bars. ((If you’ve tried them, then you know.))

By the way, thank you to all my readers who came to the book signing on Thursday night! Lindsay, Victoria, Daniela, Allie, Stephanie, Lauren, Samantha, Mariah, Anne, Holly, Cindy, Katie and everyone else. There aren’t enough ways to say thank you.

Today I’m going to share some summer recipes I’m dying to make right now. Since my life revolves around food and baking and finding any excuse to talk about food and baking. Here are 7 recipes you should put on your “to-bake” list too.

Wait, do you have one of those? #myweirdlife

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110 Calorie Crustless Veggie Quiche.

A lightened-up, healthy crustless quiche with heavy flavor and little calories. Get creative and use your favorite vegetables and spices!

I have been in the kitchen nonstop this week. It’s really all because of the 100 degree weather outside. Where did spring go? It snowed in April, was 50 in May, and now it’s 100 degrees. Looking on the bright side, at least we can cool off with a frozen cocktail or two.

A few weeks ago, Kevin and I stayed at our friends’ house and made one heck of a feast for brunch the next morning. Complete with a cheesy spinach quiche.

However, for the quiche – we went low carb. Crustless style! After sharing on Instagram, many of you emailed me for a new crustless quiche recipe packed with veggies and extra egg whites. Here you go! A healthy twist on the breakfast classic.

Are you ready for this? This quiche is epic! That’s quite a statement to say about eggs and vegetables, right? Well listen up. This satisfying, vegetable and protein-packed quiche has only 110 calories per enormous serving. Typically a quiche this size can serve 8, but let’s face it – I can eat a lot more than 1 little sliver of quiche. My stomach is a bottomless pit at breakfast. Well, all the time really.

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© Sally’s Baking Addiction 2012

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Award-Winning Zucchini Bread.

This classic recipe gets an upgrade with buttery oat streusel, brown sugar, chocolate chips, and lots of sweet spices. No wonder it won first place!

I am SO excited to share this recipe with you! This award-winning zucchini bread recipe comes from Mr. Sally’s Baking Addiction himself. He definitely does not know I am calling him that, nor would he approve. He’s not reading, don’t worry.

Kevin is the man who came up with this recipe, bought me these the day they came out, and encouraged the glaze on these … he clearly knows his desserts. When we began dating and he learned about my sweet tooth, he shared this zucchini bread recipe with me.

When he was young, he entered it into the Maryland State Fair and it won 1st place. Knowing this makes me smile because Kevin is snowboarder and biker who sometimes rocks a mohawk and rides a motorcycle… and he likes to bake on the side.

If you make one zucchini bread recipe in your life, this has got to be it. It’s beyond simple, makes great leftovers, freezes well, and can easily be doubled, tripled, or even quadrupled to make multiple loaves. Use your bounty of zucchini this summer!

There is plenty of room for nuts or chocolate chips in this brown sugared, cinnamon-spiced zucchini bread recipe. I skipped the nuts and added more chocolate chips. And extra streusel. If someone asks, the answer is always extra extra extra streusel.

Continue reading:Award-Winning Zucchini Bread.

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