Crescent Roll Monkey Bread with Pecans

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Hey there! I shared a really simple recipe for crescent roll monkey bread with pecans over on RecipeChatter last week! If you love bread and cinnamon and breakfast, or even if you don’t, you’ll love this very classic monkey bread recipe. Personally, I take breakfast very seriously. I will skip lunch and dinner but the only time you’ll see me skip breakfast is when I’m waiting for brunch. 

Head over to RecipeChatter for the recipe for this deliciously gooey monkey bread! 

Brown Butter Snickerdoodle Popcorn

Brown Butter Snickerdoodle Popcorn | RevamperateI’m generally not the popcorn maker in this household, but I thought I’d try a new recipe and add in a cookie-inspired twist. Thus, I made brown butter snickerdoodle popcorn, and it’s so wonderfully easy to make you won’t even believe it. And yes, the brown butter totally makes it. You can use regular butter instead of taking the time to brown it, but I really do think the rich nuttiness of the brown butter adds something extra. Andrew is my personal popcorn maker because he always makes PERFECT popcorn. My skills are not quite as developed, so I usually leave it up to him. Even when I made this snickerdoodle popcorn, I was pretty sure Andrew could have made it even better! Next time, I need him to start sharing his secrets for making the perfect popcorn.

Brown Butter Snickerdoodle Popcorn | Revamperate Brown Butter Snickerdoodle Popcorn | RevamperateIngredients:

  • 1-2 tbsp vegetable oil 
  • 1/2 cup popcorn kernles
  • 1/4 cup butter
  • 1 tsp cinnamon
  • 2 tbsp granulated sugar 

To pop the popcorn, pour the vegetable oil (can substitute other types of oil) into the bottom of a large pot with a lid. Heat on medium heat. If you splash a tiny bit of water into the pot, it should sizzle to let you know it’s hot enough to begin popping. Add the kernels in one layer (if piled too high, it will not pop well) and replace the lid. 

Let sit on medium heat for about a minute until you can hear the sizzling. Grab your pot holders, lift the pot a couple inches above the hot burner and shake. Shake until you hear the kernels pop and as soon as they begin to slow down, set the pot back on the burner and turn off the heat. When the popping stops, immediately pour the popped popcorn into a large bowl. 

In a small bowl, toss together the cinnamon and sugar and stir to mix. 

Then brown the butter. Melt the butter in a small saucepan on medium heat. Stir constantly with a whisk or spatula for several minutes. It will bubble and foam before it begins to turn a reddish brown and gives off a nutty aroma. Remove from heat and drizzle over the popcorn. Shake the popcorn to distribute and sprinkle with the cinnamon sugar mixture, toss until evenly distributed. 

Brown Butter Snickerdoodle Popcorn | RevamperateThen start snacking! I would recommend tasting as you go to ensure the popcorn isn’t too sweet for you – I thought it was perfect, but Andrew thought it was on the sweeter side, so adjust your cinnamon/sugar combination as you wish. This also makes a pretty large batch, so you can half it fairly easily if you need to. Nonetheless, it was pretty easy to eat the entire batch! Pour the popcorn into a few treat bags or containers, and they also make great gifts!

Cinnamon Roll Cheesecake Bars

Cinnamon Roll Cheesecake Bars | Revamperate
If you want your house to smell absolutely amazing, you’ve got to try this. I sort of wanted to bottle the smell of cinnamon topping and carry it with me…is that weird? Whatever. These cinnamon roll cheesecake bars are delicious, and it’s that cinnamon topping that really makes it. It smells like fall, which is just around the corner! I could have easily eaten five of these in one sitting but I refrained (barely). They’re an awesome combination of cinnamon sugar and cream cheese that taste like you’re eating a creamy cinnamon roll.

Also, I had no idea I could make cheesecake with so few ingredients. My first attempt at this recipe left me with icky, lumpy cream cheese. I was very disappointed as it meant I had to wait an extra day to get more ingredients and ultimately wait an extra day to eat these, but the second batch came out really great. 

Cinnamon Roll Cheesecake Bars | Revamperate
Graham cracker crust:

  • 10-12 graham crackers
  • 3 tbsp butter, melted
  • 2 tsp cinnamon
  • 1/4 cup sugar 

Preheat the oven to 350 degrees.

Line a pan (I used a 9 x 9in) with parchment paper and lightly spray with cooking spray. 

Grind the graham crackers, sugar and cinnamon in a food processor and pulse until the crumbs are fine. Add melted butter and pulse for a few more seconds. Press the graham cracker mixture into the pan and set aside. 

Cheesecake filling:

  • 16 oz. cream cheese, room temperature
  • 1 egg
  • 1/2 cup sugar
  • 1 tbsp vanilla

Beat the cream cheese until smooth and creamy. Mix in the sugar, then the egg and vanilla, beating well between each addition. Pour the cheesecake filling over the crust and smooth with a spatula. 

Cinnamon Roll Cheesecake Bars | Revamperate Cinnamon Roll Cheesecake Bars | Revamperate
Cinnamon roll topping:

  • 1/4 cup butter
  • 1 tbsp cinnamon
  • 1/2 cup brown sugar 
  • 1 tsp vanilla extract
  • 1 tbs flour 

Prepare the cinnamon roll topping by melting the butter in a small saucepan on low-medium heat. Stir in the brown sugar and cinnamon. Remove from heat and stir in the vanilla and flour, which will thicken the mixture. 

Drizzle the cinnamon roll mixture over the cheesecake and use a toothpick to swirl a pattern on the top. Bake the cheesecake bars for 18-20 minutes until the cheesecake sets, making the middle of the cheesecake jiggle only slightly. Remove from the oven and leave to cool. When the pan is cool enough to touch, move it to the fridge to cool completely. 

Once cooled for at least an hour, pull the cheesecake out by the parchment and cut into squares. Yes, they taste as good as they smell. I dare you to only eat one…let me know how that goes for ya. Enjoy!

The Best Snickerdoodles

The Best Snickerdoodles | Revamperate The Best Snickerdoodles | Revamperate

I hope you had a happy holiday weekend! I am so exhausted after a weekend with family. We had a huge family reunion on Saturday and I met family members I hadn’t ever met before, and we spend most of the day eating and swimming. It was fantastic…and now it’s back to the real world. Sorry Monday, I’m just not interested.

Snickerdoodles have always been one of my all time favorite cookies. Of course, they’re a classic favorite for most people (including most of my coworkers, apparently). Everyone claims to make the best snickerdoodles or the best cookie of any kind, and that’s entirely subjective. After all, some people like their cookies cripsy, others soft. Some like thin cookies, and some like thick. Personally, I like medium-thickness and perfectly soft, so that’s what I made! Depending on your definition of a “perfect” cookie, these are the BEST snickerdoodles, and even the cookie dough is enough to make you love them. Just ask Andrew – I think we ate most of the cookie dough before I even baked any cookies. They’re that good…

Ingredients (makes 15-20 cookies):

  • 1 cup + 4 tbs butter, soft
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 3/4 cups flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Cinnamon sugar topping:

  • 1/4 granulated sugar
  • 1 tbs cinnamon

The Best Snickerdoodles | Revamperate The Best Snickerdoodles | Revamperate
Whisk together the flour, cream of tartar, baking soda, salt and cinnamon in a bowl and set aside. Then mix together the softened butter and sugars until creamy. Beat in the egg and vanilla. Little by little, mix in the dry ingredients. It might become difficult to mix, so if that’s the case, use your hands to knead the remaining dry ingredients in.

Combine the sugar and cinnamon topping in a bowl and mix. Roll the sugar cookie dough into 1-inch balls and coat them in cinnamon sugar. Place them on a lined cookie sheet and press down lightly with the palm of your hand, and bake them at 10-12 minutes for 10-12 minutes until the edges are very light brown. Let them cool before devouring them all in one sitting (you know you want to)! Enjoy!

Apple Pie Parfait

DSC_0549DSC_0543Apple pie is my guilty pleasure. While everyone else gushes over pumpkin spice, I’m all about the apple cinnamon this time of year. To satisfy my apple-love, I whipped up this sweet but semi-healthy apple pie parfait. Seriously, it just makes me feel like I’m eating autumn out of a jar (that’s not weird, right?) The great thing about this treat is it’s easy to make as individual cups for groups – perfect for parties and get-togethers. It tastes just like dessert but with a lot less calories! Let’s dig in, shall we?DSC_0536These quantities will make one parfait, so adjust accordingly if you want to make multiple:

  • 1 cup of vanilla yogurt
  • 1/2 cup ground gingersnaps or cinnamon graham crackers
  • 1/3 can of apple pie filling
  • 1 teaspoon cinnamon
  • 1 teaspoon confectioners sugar

To start, separate your apple slices  into a bowl and sprinkle in about 1 teaspoon of cinnamon and 1 teaspoon of sugar, mixing together with a spoon.

If you haven’t already, you need to grind your gingersnaps. I use these Dutch cookies that taste just like a gingersnap, but you can also use cinnamon graham crackers or something similar. Grind them up either in a food processor or by placing them in a bag and using a rolling pin to grind them into fine pieces.

Then it’s time to start layering your materials. Layer about 1/3 of your yogurt and gingersnaps, and then follow it with a layer of apples. Continue this layering method as you see fit. Depending on the size of your glass and whether or not you use a true parfait glass, you might see your layers turning out differently. Because my glass was tall, I was able to achieve several layers of each ingredient, topping off my parfait with the yogurt and a little bit of gingersnap.DSC_0563 DSC_0561Now, dig in! Serve these at a party and your guests will devour them, I’m sure of it. If you love apple recipes as much as I do, you’re in luck. Fall is just beginning, so I’m looking forward to making even more apple pie-inspired treats.

Thanks for stopping by!

Classic Monkey Bread

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Did you ever have those days as a kid when you would wake up to the smell of sugary cinnamon in the morning? Those were always the best mornings – usually after a sleepover at my friend’s house.

Monkey bread is a symbol of my childhood and a staple of those weekend mornings. This weekend, I tried my hand at the age-old classic, and the result was deliciously sweet!

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To make classic monkey bread, you’ll need:

  • 2 cans of biscuits (approx. 16 oz each)
  • 1/2 cup sugar
  • 3 tbs cinnamon
  • 3/4 stick of butter
  • 1/4 cup brown sugar
  • Cooking spray (not pictured)
  • Bundt pan (approx. 6 cup/8inch pan)

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Start by preheating the oven to 350 degrees. While your oven heats, pop open the cans of biscuits and cut each one into fourths. Then combine 1/2 cup sugar and 2 tbs cinnamon in a large ziplock bag (or mixing bowl), close and shake until well mixed. If you prefer a more cinnamon-y flavor, add an extra tablespoon to the mix.

Drop in a few biscuit pieces at a time into the bag, close and shake until the pieces are well covered. Spray your bundt pan with a nonstick cooking spray and place the sugared pieces into the pan. Repeat until the pan is almost completely filled. Because the biscuit pieces expand, it could overflow if you fill it too high.

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In a small saucepan, heat 3/4 stick of butter on low until melted, and slowly add in 1/4 cup of brown sugar. Mix well and remove from heat. Carefully pour the butter mixture over the bundt pan until you have completely covered all the pieces. The butter will drip down and pool toward the bottom (which is why that’s the BEST part of the monkey bread). Personally, I don’t think an extreme amount of butter is necessary for monkey bread if you distribute it well, but you can always add more melted butter and brown sugar if you feel you need more to cover all of the pieces.

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Pop the pan in the oven and cook for about 40 minutes. If you’re worried about overflowing like I was, place a cookie sheet underneath to catch any of the mess. After about 40 minutes or until the top appears golden brown, take it out of the oven to cool, flip your bunt pan and serve warm! I served it with a side of blended chia for me and coffee for Andrew – perfect way to start a Saturday morning.

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