I thought Mr. Magritte would appreciate that this post contains only the idea of a peanut butter cookie recipe. The fact of the matter is around 10:30 pm last evening when I should have been preparing for a restful evening slumber, I decided to make peanut butter cookies. I’ve been craving peanut butter, especially since these little Reese’s peanut butter hearts and Girl Scouts’ peanut butter sandwich cookies have been floating around the office. It was also a co-worker’s birthday today so I thought I’d bring a plateful of the cookies to share.
But because I was in a rush in the working woman’s wee hours of the night, I did not stop to take any photographs. Not a single one.
And the even more truthful fact of the matter is: the peanut butter cookies went like gangbusters. They’re all gone. Less than 12 hours after I baked them, all that’s left to photograph of their remnants is an empty peanut butter jar and an empty plate.
Oh, don’t worry. I’ll make some more. Perhaps this weekend. And I’ll document the whole process before offering anyone a bite. And then you will find a post containing a peanut butter cookie recipe.
In the meantime, would you settle for a post about monkey bread?
Are you familiar with this dish? Alex was not, though it’s full of ooey gooey stuff he loves. He kept forgetting the name “monkey bread,” but he was able to list several other anatomical features of a monkey that this dish resembles, which resulted in some more
amusing crude (and less appetizing) alternate names.
Smitten Kitchen’s background info will explain that monkey bread caught on after Nancy Reagan served it at a White House Christmas dinner. The rise of convenience foods led many American housewives to make this sweet using canned biscuit dough. Certainly a shortcut, if you’ve got canned biscuits lying around, but I made mine fresh using some buttermilk bread dough I had standing by in the fridge (in the style of Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois).
Monkey Bread (adapted from Smitten Kitchen)
Yum Factor: Alex – 9, Jessalyn – 7
– a large, cantalope-sized piece of prepared buttermilk bread dough
1. Shape the dough into a smooth ball and let it come to room temperature – about 1 hour. Cut the dough into small squares.
– 1 stick unsalted butter
– 1 cup light brown sugar
– 2 teaspoons cinnamon
2. Melt the butter in a small saucepan. Keep warm over low heat. Stir together the light brown sugar and cinnamon in a separate bowl.
3. Lightly spray a bundt pan with nonstick spray and preheat the oven to 350F.
4. Set up your assembly station: Roll the small squares of dough into a ball shape. Dip and roll around in the melted butter. Drop in the brown sugar/cinnamon bowl and roll to coat. Place in bundt pan.
5. Once all the dough balls are layered into the bundt pan, bake at 350F 35-45 minutes (depending on your oven; mine took closer to 45). Remove from oven and let cool in pan for 5 minutes before inverting onto a plate.
Enjoy by tearing off little bite size pieces of bread, and while it’s warm so that it’s ooey gooey like this:
Not bad for not being a peanut butter cookie recipe, right? Somewhere in between a cake, a bread, and a sweet breakfast pastry, you can reheat this baby for breakfast or a midnight snack (something to munch on while you make late-night peanut butter cookies, perhaps?) It’d be great when you’re having guests for breakfast or brunch or need to bring something to coffee hour after church. Do serve it warm though–that’s my only advice.
Still wishing for that peanut butter cookie recipe? Check back soon. I hope to make another batch this weekend.