Two weeks ago the Urban Vegan, Dynise Balcavage, posted a mouth-watering recipe for monkey bread that I knew I had to make the moment I saw it. The timing of the recipe couldn't have been better - I was looking for something sweet to make for the week, and I came thisclose to making my cinnamon rolls for lack of inspiration (not that my cinnamon rolls aren't delicious, but I was hoping for something new to pique my baking interest). This monkey bread was exactly what I was looking for - something I've never made (but something I've seen non-vegan versions of throughout the midwest); the promise of cinnamon & sugar (one of the best combos ever); and, I have to admit, since getting over my fear of baking with yeast about two years ago, I crave yeast-based treats.
I ended up making these on a Sunday, and few days are as perfect for baking with yeast as Sundays. Dynise's recipe is very straightforward. I used apple cider in place of the orange juice because it's what I had on hand. Also, after the first hour my dough hadn't risen enough, so I let it rise for an additional 50 minutes before proceeding with the recipe.
These. Are. So. Good. I intended to get more photos of these in smaller dishes, but as soon as they were dished out they were consumed. The monkey bread is a good idea for holiday brunches with family - make it the day before and then heat it up in the oven right before serving to get it all warm and gooey. I'm pretty excited to have a new dessert/brunch staple, and anyone hanging out with me in the next few months will definitely get to enjoy some yummy monkey bread.
Sunday, November 13, 2011
Saturday, November 5, 2011
Wednesday, November 2, 2011
Pumpkin chocolate chip bundt cake. Looking at these pics makes me want to make this again Right. Now. Recipe was veganized from here (the recipe calls for 4 eggs; I did a combo of 1/2 cup applesauce and 2 Ener-G replacers), and the chocolate sauce was melted chocolate chips, Earth Balance and vanilla. Super yum.