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Food Bloggers Support for Sandy: Monkey Bread

Posted Nov 09 2012 9:48am

Sometimes it is easy to get sucked into your own little world, and forget about others.  But, this is important to me as I am a true New Yorker at heart. I grew up in New York until I was 16, then moved here to the South. So, this post is dedicated the relief effort for anyone who wants to find out more info about donating or helping out!

Ways to Help:

  • Local organizations collecting donations:

    Organizations you can donate to by text:

    • Salvation Army: Text the word STORM to 80888 to make a $10 donation. To confirm the donation, respond with the word “Yes.”
    • Red Cross: Text the word REDCROSS to 90999 to donate $10 to American Red Cross Disaster Relief. (If you change your mind, text the word STOP to 90999.)
    • Tunnel2Towers: Text the word RESTORE to 80888 to make a $10 donation. To confirm the donation, respond with the word “Yes.”

    Places to donate supplies:

I decided to re-post a comforting dessert recipe. Everyone has done many entree recipes, but why not the most “comforting” sinful dish I can think of! At least my version is trans fat free, and improved ingredients :-)

I used  Immaculate Baking Company’s  cinnamon bun dough and biscuit dough which contains no trans fat.  

Trans Fat Free Monkey Bread Recipe

  • 2 cans cinnamon bun dough (see above)
  • 1 can non-flaky biscuit dough (Immaculate Baking Co.)
  • 1 stick Earth Balance
  • 1 stick butter (you can use 2 sticks Earth Balance, total, instead of butter if you like)
  • 1 tsp. cinnamon or pumpkin pie spice
  • 3/4 cup white sugar (you could substitute 2-4 Tbsp. stevia substitute and 1/2 cup real sugar–you need real sugar for the caramelization)
  • 1/2 cup brown sugar, packed when measuring


  1. Preheat the oven to 350 F. Open all the biscuit dough and cut each biscuit into quarters. See  Pioneer Woman recipe  for monkey bread to get a better idea of the step-by-step.
  2. Toss all the biscuit dough pieces into a gallon zip top bag with the white sugar and cinnamon. Shake around to coat the pieces.
  3. Heat the butter and brown sugar in a small sauce pan over medium-low heat until the mixture turns brown and the sugar melts more. *You can do this in the microwave if you like
  4. Dump the biscuit dough pieces into a bundt pan (you do not need to grease the pan). Press down gently on dough in the pan.
  5. Pour the butter/brown sugar mixture over top of the dough. Place in the oven.
  6. Cook for about 35-42 minutes until it looks dark brown and the edges look crispy.
  7. Cool 15 minutes, then turn out, and see warm. The bread will stay warm for a few hours if you keep it covered.

This is what it should look like when you take out of the oven, and then (below) when you turn it upside down. Delicious! …not so nutritious, sorry. Everyone loves it though. A definite crowd pleaser.

The goal here was not to make health food. So that is not what this is. It’s just a slightly healthier alternative to the traditional treat. Small tweaks and changes help without having to sacrifice flavor. And, it’s all about moderation and getting comfortable with that moderation. If you have a few bites of this–it won’t hurt you.

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