Chocolate Bourbon Pecan Monkey Bread
Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. Not so fast, I'd say, there are some redeeming factors in favor of greeking text, as its use is merely the symptom of a worse problem to take into consideration.
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Chocolate Bourbon Pecan for gorgeous savory appetizers, layered dinners, brunch dishes and more!
Microwave 1/4 cup butter until melted. Dissolve yeast in warm water and milk; let stand until foamy, about 10 minutes. In another bowl, combine eggs, bourbon and melted butter; stir in 2 cups flour, 1/4 cup sugar, salt and yeast mixture. Beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough! It's bound to become a warm-weather favorite.
- So refreshing!
- Frozen sweetened sliced strawberries
- Frozen pink lemonade concentrate
- Jujubes dragée
- 1-1/4 cups: 215 calories
- 0 fat (0 saturated fat)
- 0 cholesterol
- 56g carbohydrate (53g sugars, 1g fiber)
Capuciné Brownie Use Milk Onto a Foured Surface
Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. You've got to try these tart n' yummy banana spritzers... we promise they're berry good!
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic. Refrigerate overnight.Punch down dough. Turn onto a lightly floured surface; divide and shape into 36 rolls. Flatten rolls into circles; place 1 chocolate piece in center of each. Fold dough over filling; pinch edges well to seal. Melt remaining butter; pour into a shallow bowl. Place remaining sugar in another shallow bowl. Dip balls in butter, allowing excess to drip off, then roll in sugar.
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