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GREEN MAGIC SMOOTHIE

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I go through fazes when it comes to sweets. At times, I can resist easily and am not at all bothered by watching others indulge in front of me. Then there are times when I am completely addicted. I go on big baking kicks and have “sharing” sized bags of candy hidden in my desk drawer at work. A month ago, I was on a huge sweets kick – HUGE. I was eating skittles by the handful, a few times per day. Not good, friends. This was not good. So, I made a commitment to give up sweets for Lent this year. Not only that, I added in daily exercise – a minimum of 10 minutes but striving for 30 each day. I’m nearly half way through my 40 days without sweets and am happily back to the point where I’m not excessively tempted. My body is also happy with the changes I’ve made. I’m feeling a bit more energetic and definitely feeling more capable of keeping up with my energetic toddler. I’m always a work in progress (aren’t we all?) but I’m thankful for the changes I’ve seen so far.

One of the perks of giving up sugary treats is that naturally sweet foods, such as fruit, taste more vibrant. Smoothies are a great example of this! You can keep on track with healthy eating habits while satisfying any lingering temptations for something sweet. I’ve been a big fan of green smoothies for a long time and finally decided to create my own.  A blend of both fruits and vegetables with a lightly sweet flavor. We are loving this new smoothie recipe in our house. It is also a great way of getting extra servings of fresh produce into my daughter’s diet.

Green Magic Smoothie

A blend of both fruits and vegetables with a lightly sweet flavor.
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Course Drinks
Servings 2 Smoothies

Ingredients
  

  • 4 cups fresh spinach
  • 2 kiwi, peeled
  • 1 frozen banana
  • 1 cup frozen broccoli
  • 1 cup frozen pineapple
  • 1 cup frozen peaches
  • 1 cup almond milk
  • 1 tablespoon agave (optional for added sweetness)
  • 2 teaspoons ground flax seed (optional)

Instructions
 

  • Place all ingredients in a blender and blend on high until smooth.

Notes

You can portion out the fruit and veggies ahead of time and place them in a bag in the freezer. When you’re ready to make your smoothie, empty the contents of the bag into your blender and add the almond milk
Keyword Green Magic Smoothie, Green Smoothie, Smoothie, Smoothie Recipe

Love this recipe? You might also enjoy this Pomegranate Blueberry Smoothie.

SHEET PAN VEGGIE TACOS

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My first year of graduate school, I was blessed with a roommate who also loved spending time in the kitchen. We often weren’t home at the same time which left little room for cooking together. Instead, I might come home from class and find his homemade bread sitting on the counter. Or, he would come home to a slice of homemade cheesecake. Baking was truly the passion of the household. However, we also had a routine of taco night once a week. This was our favorite meal to share with friends and we had an entire speech that we would serve up with the food. The ingredients were routine but ample – ground beef, shredded cheese, avocado, tomatoes, sour cream, etc… The speech we gave encouraged our friends to make their taco experience their own. Add what you want, skip the toppings that aren’t your favorite. Taco night never disappointed.

Fast forward a few years and taco night has become a national trend. Hello, #tacotuesday! Over the years, I have also expanded on my taco repertoire. In particular, I love changing up the fillings. Lately, I’ve been making lots of veggie tacos. This is basically a sheet pan dinner – who doesn’t love an easy sheet pan dinner?! You’ll get your veggies plus protein from chickpeas all flavored in what you’ll recognize as classic taco seasoning.

Sheet Pan Veggie Tacos

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Course Dinner, Main Course
Servings 12 Tacos

Ingredients
  

  • 3 cups butternut squash, cut into 1/2" cubes
  • 2 cups red cabbage, chopped into 1" pieces
  • 1/2 lb Brussels sprouts, ends trimmed, then cut in half length wise
  • 15oz can chickpeas, drained and rinsed
  • 1 medium jalapeno, stemmed, seeded and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 12 flour or corn tortillas
  • Optional toppings: avocado, salsa, hot sauce

Instructions
 

  • Preheat oven to 420°F.
  • Place squash, cabbage, Brussels sprouts, chickpeas, and jalapeno in a large bowl. Stir in olive oil and all spices until vegetables are evenly coated.
  • Spread vegetable mixture out on a sheet pan and bake for 20minutes, stirring halfway through.
  • While vegetables are cooking, wrap tortillas in foil then place in oven for the last 10 minutes of vegetable cook time.
  • Fill tortillas with vegetable mixture and toppings as desired.

Notes

Alternative methods for warming tortillas:
  • Heat tortillas, one at a time, in a skillet over medium heat for about 30 seconds then flip and heat for another 30 seconds. Repeat this for each tortilla.
  • If you have a gas stovetop, you can heat tortillas, one at a time, directly over the flame, flip with tongs after 15 seconds. You might need to flip them a few times in order to get them slightly toasted. ***Keep flame low and watch the tortillas closely so you don’t catch them on fire.***
Keyword Sheet Pan Dinner, Veggie Taco Recipe, Veggie Tacos

SUPER MOIST & FLUFFY CORNBREAD

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I’m not sure if you’ve noticed, but lately I’ve been on a big comfort food kick. One Pot Vegetarian Chili. Semi Homemade Pot Pie. Orange Spiced Monkey Bread. Guess what? The trend is not ending just yet. While we’ve had some random, gorgeous, warm days here in San Antonio, we’re mostly still experiencing colder temperatures. After spending six years living in Buffalo, NY and another 3 years living in picturesque Colorado, I’ve done my time in cold weather and truly prefer warmer days throughout most of the year. My coping mechanism for dealing with cold temperatures is cozy comfort food. Anyone surprised by this? I didn’t think so, lol.

I’ve been working hard to fine tune my corn bread recipe and I finally have it down. This definitely wasn’t one of those recipes that came together on the first or even second try for me. But let me tell you, it was worth all the trial and error! Just as it says in the name, this corn bread is super moist and fluffy. Most importantly, it is also incredibly easy to make. Say goodbye to dry, crumbly, bland cornbread forever – this is the only recipe you need.

Super Moist & Fluffy Cornbread

Sarah Baade
Say goodbye to dry, crumbly, bland cornbread forever – this is the only recipe you need.
 
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Course Side Dish
Cuisine American

Ingredients
  

  • 1 cup corn meal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 tablespoon vinegar
  • 1/4 cup honey
  • 1 egg
  • 1/2 cup unsalted butter, melted and cooled slightly

Instructions
 

  • Preheat oven to 350°F. Grease or line an 8x8baking pan with parchment paper.
  • In a medium bowl, whisk together corn meal, flour, sugar, baking powder and salt. Set aside.
  • In a large bowl, stir together milk and vinegar. Stir honey and egg into milk mixture. Slowly pour in melted butter while constantly stirring quickly.  
  • Gradually stir dry ingredients into wet ingredients.
  • Pour batter into prepared baking pan and bake 45 minutes or until cake tester comes out clean.
Keyword Cornbread, Easy Cornbread, Fluffy Cornbread, Homemade Cornbread, Moist Cornbread

SEMI HOMEMADE POT PIE (TWO WAYS)

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Comfort Food

Let’s talk comfort food. When I think about some of my favorite comfort foods, the recipes are often quite lengthy. These are perfect for special occasions, holiday meals, celebration meals of one sort or another. They are worth the effort when you have the time but a lot of us don’t have an extra few hours to spend on a single dish. But what do you do when you want, no, NEED comfort food but don’t have the time or energy for one of those special, hours to prepare dishes? I’ve got you covered with these semi homemade pot pie recipes. I’m just going to throw it out there that this is also a perfect dish to take to someone who needs a meal. Perhaps someone just had a baby, or just had surgery, or is just going through a difficult time in life. Cook this up and take it to them! These comfort food recipes are practically a hug you serve up in a pie dish.

Two Versions

I’ve been making the original version of this chicken pot pie for about 15 years and, to be forthcoming, it is not my recipe. The OG version comes from a collaborative recipe book put together by employees from some random company. In other words, I don’t know the exact source but wish I did so that I could give the person full credit on this one. However, I have updated it to literally double the filling. This means, you can feed more people without having to make a second pie. When I started eating a more plant based diet, I also created a vegetarian version of this pot pie. Both versions are semi homemade which means you can put them together in about five minutes and then relax while they bake into sheer comfort food. I guarantee you’re going to want second helpings on this one. Oh, and if you happen to have leftovers, this also tastes fantastic reheated.

Vegetable Pot Pie (Semi Homemade)

Sarah Baade
This pot pie comes together quickly and serves up pure comfort food.
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Course Dinner
Cuisine American
Servings 6 Servings

Ingredients
  

  • 2 9" unbaked pie crusts
  • 2 16oz bags frozen mixed vegetables (blend of carrots, corn, peas & green beans)
  • 1 cup frozen diced potatoes
  • 2 10oz cans cream of celery condensed soup

Instructions
 

  • Preheat oven to 425°F.
  • Unroll one unbaked pie crust and place in a 9” pie dish.
  • In a medium bowl, stir together frozen vegetables, potatoes and condensed soup.
  • Spread mixture into pie crust and top with remaining unbaked pie crust.
  • Pinch edges of crusts together to create a seal.
  • Cut several slits into top pie crust.
  • Bake 45 minutes or until crust is golden brown.

Notes

If you prefer a shiny crust, whisk together 1 egg with 1 tablespoon of water then brush the mixture over the top pie crust before baking.
Keyword Easy Pot Pie, Pot Pie, Semi Homemade Pot Pie, Vegetarian Pot Pie

Chicken Pot Pie (Semi Homemade)

Sarah Baade
This pot pie comes together quickly and serves up pure comfort food.
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Course Dinner
Cuisine American
Servings 6 Servings

Ingredients
  

  • 2 9" unbaked pie crusts
  • 2 16oz bags frozen mixed vegetables (blend of carrots, corn, peas & green beans)
  • 2 12oz cans premium white chicken
  • 2 10oz cans cream of chicken condensed soup

Instructions
 

  • Preheat oven to 425°F.
  • Unroll one unbaked pie crust and place in a 9” pie dish.
  • In a medium bowl, stir together vegetables, chicken and condensed soup.
  • Spread mixture into pie crust and top with remaining unbaked pie crust. (You're going to feel like you can't fit all of the filling in there but trust me, it will work. Just pile it high!)
  • Pinch edges of crusts together to create a seal.
  • Cut several slits into top pie crust.
  • Bake 45 minutes or until crust is golden brown.

Notes

If you prefer a shiny crust, whisk together 1 egg with 1 tablespoon of water then brush the mixture over the top pie crust before baking.
Keyword Chicken Pot Pie, Easy Chicken Pot Pie, Pot Pie, Semi Homemade Chicken Pot Pie

Looking for more comfort food recipes? Try this Tot Topped Shepherd’s Pie or my One Pot Vegetarian Chili.

CHOCOLATE CHIP COOKIE BARS

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A friend of mine was commenting on my Peanut Butter Cut-Out Cookie recipe the other day and said she plans to make those for her kid’s class party this week. First and foremost, I was thrilled that she wanted to use my recipe. However, my second thought was complete shock. I was shocked that any kind of peanut product was allowed in her daughter’s classroom. I was also shocked that homemade treats were allowed. Here in San Antonio, I don’t know of any schools that allow nut products of homemade treats in the classrooms. This is true even at the daycare level. I understand the risks to those with nut allergies, and I’m not necessarily complaining here. I think it just makes me realize how much things have changed since I was a kid. Most people brought homemade cupcakes or cookies to class when we had parties back in the day. There is a part of me that is sad I’ll never be able to bring my daughter’s favorite homemade treat to her class. But you know what? Part of me is also relieved. There will never be that pressure to create some fancy homemade treat at the 11th hour the night before a class party.

When my daughter’s current classroom has parties, they ask us to sign up to bring something off of a premade list of foods. This week, our contribution is Valentine colored m&m’s. Perfect. Easy. Done. But for home, I still wanted my daughter to have a fun treat made by mom. Inspired by pink m&m’s, and my daughter’s love for chocolate chip cookies, I’ve created these chocolate chip cookie bars. Mixing up the dough is easy and adding m&m’s along with sprinkles adds a festive flare. I also love that you end up with two dozen servings all done at once. No scooping. No swapping out baking sheets. It is all in one pan and then you simply cut it as you’re ready to serve.

Chocolate Chip Cookie Bars

Sarah Baade
The all-American classic chocolate chip cookie turned into a bar.
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Prep Time 15 mins
Cook Time 35 mins
Course Dessert
Cuisine American
Servings 24

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips or dark chocolate chips (whichever you prefer – you just want variety from the semisweet you'll be adding in)
  • 3/4 cup semisweet chocolate chips
  • Optional toppings: 1/4 cup candy coated chocolates such as m&m's, 1 Tablespoon jimmie sprinkles

Instructions
 

  • Preheat oven to 350 degrees F. Grease or line a 9×13 pan with parchment paper.
  • In a medium bowl, combine flour, salt and baking soda. Set aside.
  • In a large bowl, beat brown sugar and granulated sugar with butter.
  • Add eggs and vanilla.
  • Mix in dry ingredients 1 cup at a time, until all ingredients are fully combined.
  • Stir in chocolate chips.
  • Press cookie dough into pan. If adding candies and sprinkles, spread them evenly and press into the top of cookie dough.
  • Bake 35-38 minutes or until a test toothpick comes out clean.
  • Let cool completely before cutting.
Keyword Chocolate Chip, Chocolate Chip Cookies, Cookies, Dessert Recipe, Easy Cookies, Easy Recipe, Homemade Cookies, Valentine’s Treat

EASY BUFFALO DIP

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I can remember when Buffalo Wild Wings opened in Manhattan, Kansas. I was in my final year of school at Kansas State University and everyone was so excited to eat there. Everyone… except me. I understood the price point was spot on for a college student’s budget. I think they offered 10c wings on Tuesdays or something like that. I tried them. I tried them several times. Those wings just never hit the spot for me. (No offense to BWW or anyone who loves them.) Fast forward to grad school in Buffalo, NY – home of the original buffalo wings. I very quickly became a convert. I had wings at more restaurants than I can count and loved them! When you live in Buffalo, you eventually claim one of two places as the best in town for wings. Anchor Bar or Duff’s. To be clear, I am a Duff’s girl.  The wings are crispy, the fries are crispy, the sauce is incredible. If you’re ever in Buffalo, you’ve got to stop by and have an authentic wing experience.

These days, I don’t eat much fried food and I lean toward a vegetarian diet. In other words, I can’t even remember the last time I had wings. However, I’m still a fan of buffalo sauce and enjoy incorporating it into other foods. Here, I’ve created an easy buffalo dip recipe. This is perfect for game day parties or even just to have on hand for a snack. Serve it up with a variety of vegetables and chips or spread it onto a sandwich. Eat it warm or cold, either way it is delicious!

Easy Buffalo Dip

With just 6 ingredients, this buffalo dip comes together in less than 5 minutes.
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Course Snack
Cuisine American

Ingredients
  

  • 8 oz sour cream
  • 8 oz cream cheese, softened
  • 3/4 cup buffalo sauce
  • 1 Tablespoon honey
  • 1/2 teaspoon garlic powder
  • 1/4 cup blue cheese crumbles Additional blue cheese crumbles for garnish if desired.

Instructions
 

  • Place all ingredients in a medium sauce pan and whisk together over medium heat until cheese has melted and all ingredients are fully combined.
  • Serve warm or cold.
  • Enjoy with vegetables, chips, pretzels, or spread it onto a sandwich.
Keyword Buffalo Dip, Buffalo Sauce, Chip Dip, Party Dip, Snack Dip

ONE POT VEGETARIAN CHILI

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People spend years perfecting their chili recipe. Years. My dad included. Getting to that point of self-proclaimed perfection requires passion. Trial and error on spices. A commitment to eating LOTS of chili. Do you make it all meat and no beans? (hi there, Texas, I’m looking at you.) Do you pour it over pasta? (Cincinnati, I’ve never tried it but I’m sure it’s delicious.) If you’re going vegetarian, do you use beans exclusively or add in a variety of other veggies?  I kind of consider Chili to be a personal journey – find a style you like and then perfect it to your own flavors from there.

Every year for the Super Bowl, we head over to a friend’s house for a big get together. The game is on for those who are interested but they also hold a chili competition. I’ve used other people’s recipes for this in the past but this year I look forward to bringing my own. Here, I’ve created a vegetarian chili that is bean and tomato based – no other veggies added in. I feel like it gives more of a classic, hearty feel to it while still giving you a meatless recipe. On that note, if you are cooking for a meat eating crowd, you can absolutely brown up a pound of ground beef and add it in here.

One Pot Vegetarian Chili

This hearty chili will warm you up and fill your belly – no meat required.
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Course Dinner, Main Course
Cuisine American

Ingredients
  

  • 1 Tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 15oz cans kidney beans
  • 1 15oz can pinto beans
  • 1 15oz can black beans
  • 1 7oz can diced green chiles (mild)
  • 2 28oz cans fire roasted diced tomatoes
  • 1 14oz can fire roasted crushed tomatoes
  • 3 Tablespoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 Tablespoons Worcestershire sauce
  • 1 1/2 cups vegetable broth

Optional toppings:

  • sour cream, plain greek yogurt, avocado, shredded cheddar cheese, corn chips

Instructions
 

  • In a Dutch oven or large pot, heat olive oil over medium heat. Add onions and cook until translucent. Add garlic and cook an additional 2-3 minutes. Stir in beans, chiles and diced tomatoes. Stir in spices and Worcestershire sauce. Pour in crushed tomatoes, Worcestershire sauce, and vegetable
    broth and stir together. Increase heat to bring pot to a boil. Reduce heat and let simmer 30 minutes.
  • Top with desired toppings and serve with corn bread or a loaf of rustic bread.
Keyword Chili, Easy Chili Recipe, Healthy Chili, One Pot Chili Recipe, One Pot Vegetarian Chili, Vegan Chili, Vegetarian Chili

EVERYTHING SEASONING

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Everything bagel toasted with vegetable cream cheese and a glass of orange juice. This was it. My must have order at my neighborhood bagel shop when I was in high school. It might sound strange but I have so many fond memories that took place at this bagel shop. Every Friday, two of my teachers would send me off campus (against school policy) to pick up a bagel for each of them. In exchange for risking getting caught, they would also pay for my bagel. I surprised my then best friend there to take her on a scavenger hunt for her 16th birthday. This was the place I would hang out with my youth group friends on Sundays after church.

That bagel shop is long gone and, frankly, I don’t eat bagels on the regular any more anyway. However, I love incorporating that nostalgic everything seasoning into other dishes these days. Yes, if you have a Trader Joes nearby, you can purchase a pre-made blend of the seasoning. Not everyone has that luxury though. Thankfully, everything blend is incredibly easy to make and very versatile in cooking. I routinely sprinkle everything seasoning over avocado toast, on salads, on biscuits or bread just before popping them in the oven. I think it would be incredible on pizza crust as well. Let me know how you end up using this everything seasoning!

Everything Seasoning

A versatile, easy to make savory spice blend.
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Cuisine American

Ingredients
  

  • 2 Tablespoons poppy seeds
  • 1 Tablespoon sesame seeds
  • 1 teaspoons black sesame seeds
  • 2 1/2 teaspoons minced garlic
  • 2 1/2 teaspoons minced onion
  • 2 teaspoons flaked salt

Instructions
 

  • Stir all ingredients together in a small bowl. Store in a sealed container.
Keyword Everything Seasoning

OATMEAL CHERRY COOKIES

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We are in full cookie exchange season and I am loving it! This week I participated in an exchange at work and we ended up with seven varieties of cookies (and recipes). SEVEN!!! It had been several years since I last participated in a cookie exchange and I had kind of forgotten how great it is. I love seeing what people bring in and the stories behind the recipes. This is such a great way of using food to create community. With each story that is told about a recipe, we get to know each other a little bit better.

I am a huge fan of any category of dessert – cakes, pastries, tarts, etc. But let’s be real here, cookies are awesome for several reasons. They are typically easy to make. Most recipes make at least a couple dozen cookies which means you have more to share. If you aren’t needing a few dozen cookies to share, you can always freeze them for later. Actually, you can freeze the dough into individual cookie dough balls and then bake them when the craving strikes. OR, you can bake them all from the get go and just thaw them out when you’re ready for a treat. Cookies really do have a flexibility that most other desserts just don’t have.

For this year’s cookie exchange, I reached into my grandmother’s recipe box. To be fair, I chose this Oatmeal Cherry Cookie recipe partly because I already had all but one ingredient in the house and partly because it sounded like a fun twist on the more traditional oatmeal cookie. The maraschino cherries add a different sweetness than the raisins you would typically find in an oatmeal cookie but they also give a festive pop of color. These cookies are a bit smaller than what most recipes seem to make but I actually really love the size. It gives you that sweet treat that you’re looking for without over indulging. This recipe is also perfect for a cookie exchange because it makes FIVE dozen cookies. That’s right, no need to double the recipe. You’ll get five dozen little cookies out of the recipe as it is. You’re welcome.

OATMEAL CHERRY COOKIES

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Course Dessert
Cuisine American
Servings 5 dozen cookies

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 3/4 cup shortening
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3 cups old-fashioned oats
  • 3/4 cup red maraschino cherries, chopped

Instructions
 

  • Preheat oven to 350°F.
  • In a medium bowl, whisk together flour, salt, cinnamon, baking soda and cloves. Set aside.
  • In a large bowl, beat shortening, sugars, egg, and vanilla extract.
  • Stir dry ingredients into sugar mixture.
  • Stir in oats and cherries.
  • Drop dough by the teaspoonfuls, two inches apart on a parchment lined cookie sheet. Bake 12-14 minutes.

Notes

Tip: Wear food safe gloves when chopping the cherries so the food dye doesn’t stain your hands.
Keyword Oatmeal Cherry Cookies, Oatmeal Cookies
Original recipe source unknown. Recipe has been modified from this version for the purpose of this blog.
If you enjoyed this recipe, you might also like:

Peanut Butter Cut-Out Cookies

Soft Batch Chocolate Chip Cookies

Potato Chip Cookies

Lemon Iced Ginger Cookies

Vegan Shortbread Cookies with Dark Chocolate Drizzle

Stir-N-Drop Sugar Cookies

ORANGE SPICED MONKEY BREAD

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Before we ever met, my husband and I each had a family tradition of making Monkey Bread during the holidays. One year we even had a bake off with the two family recipes. I can’t recall who the judges were but I sadly didn’t win that competition. We had a lot of fun but, if I’m honest, we also had way too much monkey bread for two people to finish off.

A couple of weeks ago we lost my oldest brother in a car accident. There is a void in the family. I loved baking with my brother, Ron. We didn’t see each other often but when we did, activities often revolved around food. He was the bread master of the family and would make delicious loaf breads and bagels. My absolute favorite of his? Orange rolls. Nothing can compare to his orange rolls.

Let me just admit right here that breads are not my specialty. As much as I love baking, I can screw up bread with the best of them. In other words, replicating those orange rolls on my own is not a very realistic goal. To honor Ron’s baking legacy, and still keep things really easy, I’ve mashed up the family tradition of monkey bread with the flavors of his orange rolls. This orange spiced monkey bread is much lighter in flavor than the traditional version. It is bright and sweet and a perfect dish for sharing with family as a dessert or a breakfast option.

ORANGE SPICED MONKEY BREAD

Sarah Baade
Citrus and spices give this monkey bread a bright twist to the classic monkey bread.
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Course Breakfast, Dessert
Cuisine American

Equipment

  • 12 cup Bundt Pan

Ingredients
  

For the Monkey Bread

  • 1 1/4 cup sugar
  • 1 1/4 teaspoons ground ginger
  • 2 1/2 teaspoons ground nutmeg
  • 2 Tablespoons orange zest
  • 2 packages 8-count canned flaky biscuits
  • 1/2 cup unsalted butter, melted

For the Glaze

  • 1 1/2 cups powdered sugar
  • 3 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon orange zest

Instructions
 

  • Preheat oven to 350°F. Grease a 12cup sized bundt pan.
  • In a medium bowl, stir together sugar, ground ginger, ground nutmeg and orange zest. Set aside. Cut each biscuit into quarters. Dip each piece of biscuit into melted butter then coat with the sugar mixture. Arrange coated biscuit pieces evenly in the bundt pan.
  • If you have any remaining melted butter and sugar mixture, stir them together and pour over arranged biscuit pieces. Bake for 35-40 minutes or until cooked through.
  • Let cool 5-10 minutes then turn over onto a serving plate.
  • For the glaze, stir together powdered sugar, milk, vanilla extract and orange zest. Drizzle over monkey bread and serve warm.
Keyword Monkey Bread, Orange Monkey Bread, Orange Spiced Monkey Bread
Love and miss you, big brother.