Thursday, December 26, 2013

Garlic Monkey Bread

OK, admit it.  You have had an occasional moment of feeling like you were sick of the same old way you made something and after a bit of thought, decided to try something new.  In the end it was either amazing, or it sucked so bad, you had to throw it away.  Right?  You remember it well, don't you? 

I had one of those moments the other day.  It involved bread for a huge pot of spaghetti.  I just, I just....couldn't do regular garlic bread.  My sister does this thing with mayo on garlic bread and the thought of heating up mayo and then consuming it almost makes me erp, so that was NOT an option.  I had to come up with something new.  So I did it. Oh yes, I did, I did it, I dared mess with monkey bread.  And trust me on this one, you are going to be so glad I did.  It turned out so perfect, that even I, still can't quite believe its delight.   Have I verbally patted myself on the back enough?  HA! 

So to my "Monkey Bread Queen" sister, Patty, instead me saluting you is time you get up and salute ME!  I took your monkey bread, I MONKEYED with it.  (hardy har har, I know).  So take that one, Martha Monkey Bread Stewart!

When you make this bread, use the cheapest, little biscuits you can find.  That is what I used.  I mean you could use the big ol' Grandes but, why?  Trust me when I tell you this in Unhealthy enough, it doesn't need help.  Serve this alone with dinner, or serve it with a bowl of marinara for dipping for a party! 

Garlic Monkey Bread:
3 cans small refrigerator biscuits
1 cup grated Parmesan cheese
1 cup butter, melted  (zip it)
2-3 cloves of garlic, grated (I used 4, because I don't believe in to much garlic)
1 tbsp. olive oil
1/4 tsp salt

Preheat your oven to 375 degrees F.  Make sure you biscuits are cold when you start, or you get to spend time pulling apart, warmish globbed together dough and it isn't fun.   So let's start with something else.  In a medium bowl combine, parm cheese, garlic, olive oil, and salt.  Use a fork and just combine all ingredients.  Set aside.  Using a pastry brush or paper towel, brush your bundt pan with some melted butter.  Not all of it, just dip in and butter it well.  You could also spray with some nonstick spray, or both, I mean, let's pull out all the stops here! 

Now take your biscuits and cut each biscuit into 4 pieces and throw it in the Parmesan cheese mixture.   Continue until half the biscuits are cut up.  Toss biscuits in the Parmesan cheese mixture and then spread evenly in the buttered/sprayed bundt pan.  Drizzle over HALF of the melted butter.  Repeat with the second container and a half of biscuits, and then drizzle over the second half of melted butter. 

Bake for 25-35 minutes.  It will be golden and beautiful and the smell will make you need a bib.  Seriously!  Let cool for 5 minutes in the pan, and then you can turn it out on to a plate or platter!
Enjoy my friends!
Your "garlic is my blood supply" Chefwannabe