Monkey and Gorilla Bread

I found this recipe on the food network website and it looks so, so yummy.



Make each of these breads in separate bundt pans. For serving, layer the 2 cakes, with the Monkey Bread as the top tier and the Gorilla Bread as the bottom tier.

Prep Time:1 hr 0 minInactive Prep Time: hr minCook Time:35 min
Level:
Intermediate
Serves:
about 25 servings

Make each of these breads in separate bundt pans. For serving, layer the 2 cakes, with the Monkey Bread as the top tier and the Gorilla Bread as the bottom tier.

Monkey Bread (recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 teaspoon ground cinnamon
30 buttermilk canned refrigerator biscuits
1 stick butter, plus more for pan
1/2 cup brown sugar
1 cup walnuts

Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F.

Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.

Bake for about 30 minutes. Remove from the pan when it's still hot to avoid
Gorilla Bread (recipe may be doubled depending on the bundt pan):

Flour, for pan
1/2 cup sugar
1 tablespoon cinnamon
20 buttermilk canned refrigerator biscuits
8 ounces cream cheese, cut into 20 cubes
1 stick butter, melted, plus more for pan
1 cup brown sugar
1 1/2 cups walnuts
Butter and flour a bundt pan. Preheat oven to 350 degrees F.

Combine sugar and cinnamon. Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit. Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat. Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits. Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts.

Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.

Peanut Butter Buckeyes

Makes 7 dozen buckeyes

1 1/2 cup peanut butter
6 cups confectioners sugar
1 cup (2 sticks) butter, softened
1/2 tsp. vanilla extract
6 whole graham crackers, made into crumbs (optional)
4 cups semisweet chocolate chips

Line cookie sheet with waxed paper; set aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla, and graham crackers, if desired, in large bowl. The dough will look dry.

Roll the dough into 1-inch balls. Set on cookie sheet and insert a toothpick into each ball. Chill in freezer until hard - about 30 minutes.

Melt the chips in bowl above a pot of simmering water over med-high heat. Stir until smooth. Remove pan. Using toothpicks, dip balls into chocolate, leaving a small circle at the top uncovered. Place dipped candies back on sheet and refrigerate until chocolate is set, about 2 hours. Store in airtight container in refrigerator.

Hot Chocolate Float

Make your favorite hot chocolate drink. Like a rich & decadent double fudge hot chocolate. Served with a scoop of peppermint ice cream...