Monkey Bread and the Hardest Step [RECIPE]
Good Morning Everyone!
Let’s get real together today. Do you have your cup of coffee, tea, or juice? Okay good. Let’s go. Today I’m feeling a bit emotional, so please forgive this rant. I did it. I went through my entire cupboards and fridge and looked at every nutritional label and tossed anything with sugar. Guys… I was pissed. Sugar really is in everything! You see, for the past several weeks I’ve been mulling over, no mulling isn’t really the right word. I’ve been seriously contemplating going Vegan. I’ve read books and analyzed the pros and cons. At a glance it’s not that big of a step for my family. We already cut out a lot of meat. We love tofu like no other. You could call us “veg-heads” because we really do enjoy eating the rainbow, etc. etc.
But let’s pause and talk about sugar and why I’m so emotional about it. For me, sugar is a weight killer. I don’t know why, but if I eat anything with sugar I gain weight. It’s like Gandalf in that one scene of Lord of the Rings when he says…
Yeah, Gandalf is sugar and my metabolism just wants to burn off food but he says, “nope! Not happening, bud”. So, then I have to step back and ask myself how I can make a change. And really, something has to change. Because all of my life I’ve been called “fat” “fluffy” “big-boned”– which, for the record, I’m NOT big boned. I do not have actual big bones! I seriously hate that saying. No, I just have cellulite that I want to get rid of. Anyway, something has to change. Why? Well, let’s rewind the clock and show you where I was…
Yup, that’s me circa May 2014. I was 326 pounds and REALLY unhappy with my body. I also had sleep apnea (which I didn’t know until I was in the hospital), a hidden hernia, and pre-hypertension. I had no choice but to get weight loss surgery to save my life. But WLS isn’t a miracle drug. It helps, sure. But it isn’t a “quick fix”. And I think that’s what doctors fail to impress upon people who elect for this surgery. You’re still going to crave sugary stuff. Or if you were a big meat eater, (which I wasn’t), but if you were… you’re still going to want that Kentucky Fried Chicken Bucket. Well guess what? Odds are really good your new stomach can’t handle it. I’m getting off on a tangent here. Let’s refocus.
So that (points up at my picture) is the reason that I am terrified of sugar. I don’t want to regain the weight and end up like that again. I refuse to. Since my weight loss surgery I’ve been able to ride a bike again, dance with my family, sit down in chairs without fear of them breaking, and just enjoy life.
But I haven’t hit my weight loss goals yet. So… I did it. I went through my cupboards and tossed out everything that had sugar. Y’all I did it! I’m going Vegan. So what does that mean for you? Well, you’re going to see an overhaul of recipes on here. I’ll leave up the old ones because not everyone wants to be Vegan, and I truly believe you have to do what works best for you! But here are some things to expect from me in the coming posts:
- Sugar free desserts. You didn’t think I would give up dessert just because I’m going Vegan did you? Of course not silly! 🙂 I’m just going to make really, really healthy desserts that have no sugar. (Gandalf not required).
- Back to the basics. Going Vegan also means changing my cooking methods. That’s probably going to be the hardest part. There’s not going to be any deep-fat frying recipes on here. And if I do fry, it will be with… water! *gasps* I know, I’ve seen it done time and time again. So now I’m taking the plunge. Bye bye oil!
- Super fresh recipes. Guys I’m not going to break the bank to go Vegan either. These recipes will be fresh, flavorful, but easy to make. I’m still a Noob Chef after all 😉
- Lastly, I think… and pray… that going Vegan will help make me a happier, healthier person. While I’m still young I want to grab life by the… horns… and really run with it 🙂 I think I’m going to feel great! But! I’m going to be blogging about it all along the way for you to read.
So I guess what I really want to say is: Thank you! Thank you to YOU, dear reader-friend, for sticking with me through this rant, AND for reading my blog in general. This tiny place in the vast internet is where I am simply me. 🙂 It is where I cook, fail, pick myself up, and try, try again! It is where I share laughs, joy, and sorrow with you. It is where I gush about my favorite recipes and ponder all kinds of things. And YOU have been so kind to listen. So THANK YOU!
And now… let’s get to that FINAL sugary recipe. 🙂
Monkey bread. Who in God’s great creation doesn’t love monkey bread? Just look at it! 🙂 No, I’m serious. Look at that picture. I’ll wait 🙂 . Yes, that is challah bread dough with butter, sugar, and cinnamon all over it. As it bakes the bread soaks up the butter to make a fluffy, sticky, rip apart cake that is perfect for gatherings… or if you’re saying goodbye to sugar! 😉 It’s delicious and really simple to make. Not sure how to make challah dough? Just check out my challah bread recipe and with a bread maker you are good to go! Alright, have a beautiful Saturday everyone and as always, (say it with me), keep on cooking! ❤
Challah Monkey Bread
Serves: 6-8 (or 4 really hungry people!)
- 1 challah dough (see bread maker recipe)
- 1 cup light brown sugar
- 5 tablespoons melted butter
- 1/2 tablespoon ground cinnamon
- Give yourself 1 hour and 30 minutes to make challah bread dough in your bread maker. Follow these steps to make that dough.
- Then once the dough is made, set out a bundt pan and spray with non-stick cooking oil.
- Set out a bowl with the melted butter and another bowl with the cinnamon and brown sugar. Cut the challah dough into small pieces (somewhere between 40-60). Roll them into a ball and dip each piece into butter, then cinnamon-sugar, and place into the bundt pan. Repeat until all the pieces are coated.
- Seal with plastic wrap and set in a warm place to rise for an additional hour.
- Preheat the oven to 350 degrees (F).
- After an hour of rising, pop the monkey bread into the oven to bake for 30 minutes.
- After baking let it cool for 5 minutes. Then invert onto a platter and serve warm. Enjoy!