Monkey Bread

My blog has been lacking because I’ve been extremely distracted by my current obsession. Nothing about this first section relates to food, but you can say it is ‘more than a craving’.

A Star is Born.

If you haven’t seen it, then what are you doing with your life right now? Watch it. Take yourself on a little adventure because I will guarantee that this movie will move you in a way that no other film has. At least that’s what my experience has been.

Wow. What a phenomenal performance by both Bradley Cooper and Lady Gaga. I am in love with Bradley Cooper’s singing voice. I am in love with his character, Jackson Maine. I am in love with him being in love with Lady Gaga’s character, Ally. I am in love with his blue eyes. I am in love with Lady Gaga’s natural beauty, her powerful voice, and her effortless acting.

The soundtrack (with dialogue) is on repeat and I am on the verge of losing my voice because I am determined to learn and sing these songs. Every time I sing I’ll Never Love Again, I burst into tears because I feel what she felt singing that song. Not even joking. I cried about 6 times today and there’s plenty of tears left.

This movie has dug deep into the pits of my soul and captured my heart. While I can’t completely relate to the story line, the emotions are real and genuine. They are raw. They are undeniable. They are beautiful.

MONKEY BREAD

INGREDIENTS (one large bundt cake size, cook time 25 – 30 minutes)

2 cans refrigerated biscuits
1 cup brown sugar
1 1/2 stick unsalted butter
1 tsp ground cinnamon
1/2 cup granulated sugar
1 block cream cheese or 2/3 cup chocolate chips (optional)

PREPARATION

Preheat oven to 350°F
In a small sauce pot, add butter and brown sugar. Whisk until it’s completely combined and looks like caramel. Set aside.
Combine sugar and cinnamon in a small bowl.
Separate biscuits. Flatten a biscuit and either use the cream cheese or chocolate chips as filling. Crimp the ends together, like you would if you were making a hand pie. If you’ve never made a hand pie before, then take the edges and put them together. Pinch it tight.
Using a lightly standard sized bundt cake pan, add a few tablespoons of the caramel.
Roll the biscuits in the cinnamon sugar mixture and place it in the bundt pan. Alternate layers with caramel and biscuits until you’re out of both. I like to go a little heavier with the caramel towards the bottom of the pan (which is technically the top) so when it bakes, it coats the biscuits.
Cover it loosely with foil and bake for 10 – 15 minutes. Remove foil and bake for another 10ish minutes until it’s risen and looks golden brown.
With your platter of choice, place at the top (technically bottom) of the bundt pan and carefully, turn it upside down. Release the monkey bread and watch the caramel slowly drip down the sides. That is if you did it correctly…

I hope to be back to my regularly scheduled food posts soon. For now, I’ll be listening to this soundtrack. I’ll be replaying the movie in my head and slowly riding that emotional rollercoaster.

“All I really know, you’re where I wanna go. The part of me that’s you will never die.”

Holy crap. I’m crying. Again.