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Skinny Monkey Bread {for Girl's Night In}

Posted Oct 14 2011 5:27pm

  
There is nothing better than a girl's night in. 


I can't think of a time when getting together with a few close friends over dinner and a glass of wine was ever a bad time. 


We laugh, we're loud, we talk and giggle, we {spill}....and we SMILE!


It's what girls do... young and old. 


So when my girls decided to get together for a girls night I was ecstatic. With all the weddings and pre-made plans we've all had all summer it was very hard to ever find time to all get together so this was a night I was sure not to miss out on. 
So of course the big decision comes... what to make? 

I knew my girlfriend Erin was going to be making a fabulous dinner so I handled the challenge of dessert.
I am not the biggest fan of bread-dessert, probibly because I never had it much growing up and with my new-found hobby I have yet to get around to making on yet but I had always remembered hearing about  Monkey Bread , WHAT is that?

 I hadn't really grasped the understanding of this dish until this past months issue of  Cooking Light  magazine came out and I saw this heavenly dessert that was apparently "healthy" for you. What? How is that possible?
Well, healthy is a relative term because we are still talking some very sweet and decadent ingredients here but again, sometimes you need to let the calories fly and enjoy a night with your girls.
This pull-appart treat was perfect. It brought me right back to when I was a kid and my mother made a whole jar of "the sweet shaker" which was just cinnimon and sugar and we would shake it over a buttered slice of bread in the morning {our weekend treats}.


The gooey drizzled topping added such a smooth texture to the fluffy bread bites. This dessert was defiantly a good choice and one we all got our fingers into...{Jess!}. 


A fabulous dessert {pick} for your next girls night IN!

Skinny Monkey Bread {for Girl's Night In}

Photos by A Healthy Jalapeño 

Original recipe from  Cooking Light

Ingredients
3 cups all-purpose flour
1 cup whole-wheat flour
1 teaspoon salt
1 package quick-rise yeast (about 2 1/4 tsp)
1 cup very warm fat-free milk
1/4 cup very warm orange juice
1/4 cup honey2 tablespoons butter, melted
Cooking spray
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
4 1/2 tablespoons fat-free milk, divided
2 tablespoons butter, melted
1/2 cup powdered sugar
1 tablespoon 1/3-less-fat cream cheese
1 teaspoon vanilla extract

Combine flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined. With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 7 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. 
Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a seperate shallow dish, stirring with a whisk.
Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1-inch ball. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. 





Cover and let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size.
Preheat oven to 350°.

Bake at 350° for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread.
Enjoy!


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