17 Responses

  1. Natasha February 19, 2013 at 11:00 am · Reply

    Who doesn’t love monkey bread? It’s the best of breakfast all in one. Looks delicious!

  2. Johanna Mellis February 19, 2013 at 11:06 am · Reply

    This looks delicious! I don’t have a Bundt pan but I’ll have to borrow one from a friend to make this.

  3. Amy February 19, 2013 at 2:44 pm · Reply

    Everytime I think of Montauk I think of Eternal Sunshine of the Spotless Mind… and it looks freezing and freaking cold in the movie! Then again, I shouldn’t be talking because in Washington beaches look like that year nearly year round, haha. Still sounds like a fun trip, though.

    And this looks soooo good. I remember learning how to make “monkey bread” in 6th grade home ec, and we used pillsbury biscuit dough cut up. Sigh, I think it’s time for a do-over to make up for the poor tastes of my 12-year-old self.

  4. Izy February 19, 2013 at 6:46 pm · Reply

    Oh man, I’ve been there, it’s so hard to function without internet – if the wifi is down, I’m just straight up using the internet on my phone! Although, it does get a lot easier to get work done, as without internet, I’ve found myself with a LOT more hours in the day (I think the internet just shortens time, I don’t know how, but 30 minutes on pinterest feels like 30 seconds). Plus, more time means I’m able to linger over kneading bread dough, so I can make monkey bread like this! Looks delicious :)

  5. funbrain February 20, 2013 at 2:20 am · Reply

    I would love to be monkey with that bread.

  6. thelittleloaf February 20, 2013 at 4:19 am · Reply

    I’d never seen or heard of monkey bread until recently – now I’ve seen two recipes in the last week and I want them both! (yours looks best though). Yum!

  7. carey February 20, 2013 at 9:17 am · Reply

    Ooooh what a gorgeous monkey bread! Love that shot of you snagging the first piece. (And I spy a new bench scraper!) (:

    It is amazing how northeastern tourist areas become complete ghost towns in the off-season. Johnny and I stopped in Lake George in October on our way down to Nyack, and it was completely deserted. Barely anything was open (except for a delicious Middle Eastern restaurant, thank goodness), and it almost felt like we weren’t supposed to be there. Like getting trapped in a mall after its closed or something.

    Only 2+ more days till the return of the Internet! That is forever. I’d make one of those paper countdown chains we used to make in elementary school for the December days leading up to Christmas, except each link would represent hours instead of days.

  8. Meghan {For the Love of Dessert} February 21, 2013 at 10:55 am · Reply

    Wow. Just wow. This is so beautiful I would feel KIND OF bad eating it.

  9. Baker Bettie February 21, 2013 at 11:44 am · Reply

    That is so beautiful! I have never made Monkey Bread, but I think my Chris would freak out too. Interactive food is the best!

  10. Ashley @ Wishes and Dishes February 21, 2013 at 12:14 pm · Reply

    I’ve always wanted to try monkey bread! Looks amazing!

  11. Laura (Blogging Over Thyme) February 23, 2013 at 11:29 pm · Reply

    This looks SO.GOOD. I’ve been meaning to make monkey bread for years!!! (I mean, part cinnamon bun, donut, etc. is a pretty good sales pitch). Honestly, have no idea why I still haven’t done it…

    Kinda wish I could grab a chunk of that through the screen right now! Just discovered your blog and loving it, can’t wait to explore more! :)

  12. Erika February 13, 2014 at 3:19 pm · Reply

    Your writing is so, so beautiful! I feel smarter just reading it (I had to google the definition of two words so far and I’m only two blog posts in! My vocabulary is clearly limited…) and I love the description of the beach. And the photos of this monkey bread, which I want to make RIGHT NOW. And also, you should be a hand model! It just looks so graceful!

  13. Lisa September 22, 2014 at 2:15 pm · Reply

    I made this bread last weekend. After putting the dough balls in the Bundt pan I put it in the refrigerator overnight without letting it rise first. It rose in the fridge and then the next morning I pulled it out and set it on the counter while the oven preheated and then I baked it. I skipped the glaze because it was sweet enough without it. It looked beautiful and tasted even better! Thank you!

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