Apple Cinnamon Crepes

Crepes are one of my favorite things to make. They're a great weekend breakfast, dessert, or snack.

They can be filled with healthy stuff like fruit (or veggies for a savory crepe) or good stuff like chocolate. When I make them for breakfast I try to be a little healthy and go the fruit route. Sometimes the fruit and the nutella route, but always a little fruit :).

This past Sunday I made apple cinnamon crepes. I used my favorite basic crepe recipe and filled each one with a few spoonfuls of apple pieces coated in cinnamon and sugar.

This recipe makes about 8 large crepes....which is enough for 2-3 people. Or just yourself if you're having a rough morning.

blueberry + vanilla sugar doughnuts

Doughnuts are the best. I cannot find much wrong with sugary, fried, dough.  My husband claims to "not like them" but he's a huge liar because he ate five of these in under ten minutes.. One of his first jobs after arriving in America was working the first shift at Dunkin' Donuts. I think he only lasted a week and developed a supposed aversion to doughnuts/donuts.

Making fried doughnuts can be a bit messy and time consuming, but it is worth it. A fresh, homemade doughnut is such a treat. I recommend not thinking about the future messy kitchen (or cellulite) and just going for it.

blueberry + vanilla sugar doughnuts (makes about two dozen)
-2 cups all purpose flour
-2 teaspoons baking powder
-1/4 teaspoon salt
-1 teaspoon cinnamon
-1/2 cup sugar
-2 tablespoons unsalted butter (at room temperature)
-1 egg
-1 teaspoon vanilla extract
-1 medium, over ripe banana (mashed)
-1/4 cup milk
-1 cup fresh blueberries
-3/4 cup white sugar and 1 teaspoon vanilla extract (for the vanilla sugar coating)
-canola or vegetable oil for frying (3-4 cups is plenty)

1. In a mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
2. Using an electric mixer, cream the butter and sugar until well combined - about a minute. Add in the egg and mix for another minute. Finally, add in the banana, vanilla extract, and milk and mix until well combined.
3. Next add the dry ingredients to the wet and mix until just combined. Scrape down the sides of the bowl to make sure that everything is incorporated. Last, fold in the blueberries. This dough is sticky, so it's helpful to refrigerate it for a few hours before frying.
4. While the dough is in the refrigerator, make the vanilla sugar by mixing a teaspoon of vanilla extract with 3/4 cup white sugar. If you have a vanilla bean, use this instead for a better vanilla flavor. Simply scrape out the inside of the bean and toss with the sugar.
5. After refrigerating the dough for a few hours, flour a work surface. I rolled my dough out on floured parchment paper because I find this helpful for flipping the dough over. Also, the parchment paper helps to cut down on the amount of flour you will have to use.
6. Roll out about a third of the dough at a time and cut with a round cookie or biscuit cutter. If you don't have one of these, use the top of a glass or round lid. The circle I made was about 3" wide. Once you have the circles cut out, cut out the middle with a smaller circle. I used the lid from a bottle of olive oil for the hole of the doughnut.

7. While you are rolling and cutting, have the oil heating over medium-high heat. Use a large pot and allow the oil to heat until small bubbles form along the sides of the pot. You can throw in a small piece of scrap dough to test the heat. The oil will be hot enough when the dough quickly rises to the top. Roll out all the dough (combining the scraps once you have cut the circles) and set the doughnuts aside. If you don't have room to lay out all the cut doughnuts before frying, you can roll, cut, fry, repeat - this is what I did.
8. Before frying the doughnuts, it is helpful to set up each "station." Next to the pot of oil, set a plate lined with paper towels. Next to the plate, put the dish of vanilla sugar (a shallow dish is best for this). Next to that, put a clean plate for the finished product.
9. Begin frying the doughnuts. I cooked three at a time by gently placing them in the hot oil and flipping (with a flat wooden spoon) after about a minute.

10. The doughnuts cook fairly quickly. Each one should take less than two minutes. After removing them from the oil, place on the paper towel lined plate in order to soak up some of the excess oil. While they are still hot, place them on the vanilla sugar plate and coat them with the vanilla sugar. When I finished with all the doughnuts, I fried the doughnut holes. So delicious!

In order to make this recipe go as smoothly as possible, prepare! Once the doughnuts are frying you will need to work fast. 

If blueberries aren't your thing, try substituting strawberries or raspberries or fresh, diced peaches. Yum, peach doughnuts sound pretty amazing - I think that might be my next doughnut project ;).

healthy pad thai

Whenever I get back from vacation, I have to reacquaint myself with healthy eating. I always go a bit overboard when I am traveling so I decided to jump right back in to my (mostly) Whole 30 eating. I was on the Whole 30 path before we left for Ireland and felt amazing. Four days back and I have been good about 90% of the time. 

I created this pad thai recipe based on a few different ones I found while searching Pinterest. I used zucchini and carrots for the noodles and made a simple peanut sauce that is delicious. I didn't have any chicken at home when I made this and kind of regretted it. I think this dish would be perfect with chicken. Or shrimp, if you're a seafood eater.

healthy pad thai (serves about 5)
-2 zucchinis - cut into "noodles" with a cheese grater
-1 large carrot - peeled into strips
-1 medium onion - thinly sliced
-2 cups thinly sliced kale
-a few radishes - thinly sliced
-a cup or two of bean shoots
-a small handful of cilantro - chopped
-3 eggs - whisked
-1/2 cup chopped peanuts

sauce
-1/2 cup unsweetened peanut butter
-2 teaspoons red curry paste (if you don't have this or don't want to buy it, try a tiny bit of red pepper flakes for spice)
-1 tablespoon fresh ginger (or use a teaspoon ground - but fresh is SO good!)
-1 tablespoon soy sauce
-the juice from three small limes
-1/2 cup light canned coconut milk

1. Make the "noodles." I used a cheese grater for the zucchini and a peeler for the carrot. The cheese grater is a quick option - just make sure to drag the zucchini all the way down the grater top get longer pieces. Put the veggie noodles in a bowl and toss in the radishes, bean shoots, and cilantro.
2. In a large pan, saute the kale and onions until soft. Add in the whisked eggs and scramble them with the kale and onions.  Once the eggs are cooked (this will happen very quickly) transfer the mixture to the veggie noodles. 
3. To make the sauce, just add all of the sauce ingredients into a food processor (or blender) and process until smooth. 
4. Pour the sauce over the veggies and toss to combine. Top the dish with the chopped peanuts and serve. This dish will last about two days in the refrigerator.

dark chocolate sea salt caramel cookies

I went almost two weeks with NO sugar in my life (besides fruit). For a sugar-aholic like me, that was really hard. My original idea was to last the entire month of April but I am heading to Florida this week to visit friends and then Ireland the week after that. I like to enjoy my vacations and enjoy = indulge in my mind.

For the past two weeks, I cut out sugar, most dairy, grains, and alcohol. I pretty much only ate fruit, veggies, meat, eggs, beans, olives, and nuts. The plan I kind of followed is called Whole 30. I adjusted it here and there by putting a tiny sprinkle of goat cheese on my salads and eating some beans and dried fruit.

Other than that, I did really well and after two days I stopped craving ALL THE FOODS all day long. 

My favorite thing about the Whole 30 concept is that you just eat real food all the time. I don't know if I lost much weight but I felt amazing. I was waking up every day at 6am, wide awake and ready to go.

After two weeks, I was ready to treat myself so I made chocolate sea salt caramel cookies. I also made myself sick with over eating but it was worth it :). 

The cookies are amazing. I used the same base recipe as my favorite cookies and cream cookies and added in chopped dark chocolate and tiny pieces of Trader Joe's Fleur de Sel caramels, which added a nice, salty touch. If you can't find these caramels, any caramels will work and you can sprinkle the cookies with a tiny bit of sea salt to achieve the salty/sweet flavor.

dark chocolate sea salt caramel cookies (makes about 3 dozen)
-2 1/4 cups all purpose flour
-1 teaspoon baking soda
-1/4 teaspoon salt
-3/4 cup packed brown sugar
-1/2 cup white sugar
-1/2 cup butter (softened or left at room temp for a few hours)
-1 teaspoon vanilla extract
-2 large egg whites
-1/4 cup chopped dark chocolate (I used 1/3 of a bar of 72% cacao dark chocolate but any type of chocolate or chocolate chips will work)
-about 8 caramel candies, chopped into small pieces (I used Trader Joe's Fleur de Sel caramels but any kind will work)

1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, and salt and stir with a whisk.  Set aside.
3. Put sugars and butter in a large bowl and mix with an electric mixer at medium speed until well combined.  Add vanilla extract and egg whites and beat for another minute.  Add flour mixture and beat until just combined.  Lastly, mix in the chocolate.
4. Roll the dough into balls about 1"-1 /2" in diameter and press a small piece of caramel into the center. Put the cookies on baking sheets that have been lined with parchment paper (or coated with non-stick spray).  
5. Bake for 10-12 minutes.  Remove from oven and allow the cookies to cool on pans for two minutes and then transfer them to wire racks or a plate in order to cool completely.  

healthy-ish shamrock shake

I love a shamrock shake. Every year I get myself at least one. A few weeks ago, I was craving a milkshake (I have a milkshake problem) and headed out for one. I started towards Jack in the Box (like I said, I have a problem) but then I realized it was shamrock shake season and beelined towards McDonalds.

As I drove home and sipped my favorite seasonal shake, I was so disappointed! It was soupy, so sweet it burned the back of my throat, and they forgot the cherry. Major let down, but maybe I have outgrown these shakes? Probably not. I just think the McDonald's by my house is the worst. I will try again in the future but for now, I made my own version. The McDs version is good but so bad. They are full of chemicals, the opposite of natural in all ways, and not at all good for you.

Despite my disappointment, I love the shamrock shake idea. They are minty and green and so cute for St. Patrick's Day. I looked around on Pinterest for a healthier option and almost all the recipes I found have spinach in them. I get that spinach is an all natural way to make the shake green but personally, I don't want spinach in my milkshake. I am fine with it in a smoothie, but a milkshake should be just a little bit indulgent, don't you think?

I whipped up this version that is healthy-ish. Much healthier than any McD's shake and not full of crazy chemicals and green dye. I used two scoops of vanilla ice cream, a handful of fresh chopped mint leaves, a frozen banana, and unsweetened coconut milk. I topped the shake off with a raspberry, a tiny bit of real (not cool whip) whipped cream, and dark chocolate shavings.

This version is really good. It isn't super green, but it's delicious and has a great minty flavor. If you add more ice cream, it would probably be even better....

Happy St. Patrick's Day!

chia seed pudding - three ways

The past few months I have seen chia seed pudding on just about every blog. I was kind of skeptical because, why mess with pudding? And maybe the texture would be gross? But I am making a huge effort to health up my diet (my eating has been out of order since Christmas....actually since Thanksgiving) and decided to try a healthier option to quell my sweet tooth.

I whipped up a basic batch last week and guess what? It's really good! And healthy. And you can add whatever you want as a topping. It makes for a fun breakfast.

After my first attempt, I decided to try it again with a few variations. I tried cinnamon (perfect for breakfast), double chocolate (a perfect dessert when you are trying to not always eat ice cream), and banana (a perfect sweet snack).

Making chia seed pudding is easy. You just mix a few things together and let it sit in the fridge for a few hours to set. You can use any non-dairy milk you like. My favorite is unsweetened coconut milk but unsweetened almond milk would be really good too.

chia seed pudding - three ways

-cinnamon (1/4 cup chia seeds, 1 cup Silk Unsweetened Coconut milk, 1 teaspoon cinnamon)
-double chocolate (1/4 cup chia seeds, 1 1/4 cup Silk Unsweetened Coconut milk, 1 tablespoon cocoa powder, 2 tablespoons honey, chopped dark chocolate - about 1/4 cup)
-banana (1/4 cup chia seeds, 1 cup Silk Unsweetened Coconut milk, 1 tablespoon honey, 1 mashed banana)

Put the ingredients of each in three separate bowls, mix together, cover, and refrigerate for at least four hours before eating. These puddings will last for about a week. The banana version will last just a few days because the banana starts to brown.

I have been eating the "cinnamon" version every morning topped with berries. It is kind of like plain yogurt so you can top it with whatever you might put on plain yogurt.  Also, the chocolate is amazing with a few raspberries on top.

If you're interested in trying this simple recipe, grab some non-dairy milk such as Silk. I have always been pretty grossed out by cow milk but the Silk products taste really good and they're a great way to add more plants to your diet.

Stop by Silk, register, and get a coupon for your next purchase.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

blueberry dutch baby pancake

I love dutch baby pancakes. They are SO simple and quick to make and usually consist of just eggs, a little flour, a little butter, and some fruit. Basically they are like a huge souffle and I love a souffle (you might remember my souffle obsession from last year).

I made one last Saturday with blueberries because that's what I had in my kitchen. Other berries or pears or apples would work well in this recipe. If you want a slightly sweeter version, just add a few tablespoons of honey or powdered sugar to the batter.

I typically see dutch baby recipes made in cast iron skillets. I don't have one so I just used a plain glass pie dish. A cast iron skillet is on my kitchen wish list but I need to get rid of some kitchen items before I bring in any other new things!

blueberry dutch baby pancake (serves about three)
3 eggs
1/2 cup milk
1 cup blueberries
1/2 cup flour
1/4 teaspoon salt
3 tablespoons butter
powdered sugar (for dusting)

1. Preheat the oven to 400 degrees. Put a 10 inch pie dish (or 10 inch cast iron skillet) in the oven with a tablespoon of butter in it.  The butter will melt while the oven preheats.
2. In a mixing bowl, whisk together the eggs and milk until well combined. Add in the flour, salt and two remaining tablespoons of butter (melt these two tablespoons first) and continue to whisk until the batter is lump free.
3. Remove the heated dish from the oven and swirl around the melted butter until it coats the bottom and the sides and the dish. Pour in the batter and top with blueberries.
4. Bake at 400 degrees for about ten minutes (until puffed and golden), then reduce the heat to 350 and continue to cook for another ten minutes (until the pancake is set).

Remove from the oven and dust with powdered sugar.

I hope you guys all had a great weekend! Mine was spent mostly being productive (cleaning, working, organizing my studio, etc) at home. This dish made for the perfect Saturday morning treat.

banoffee custard pie

Last weekend was Neil's birthday, so I made him a banoffee pie.  

I love banoffee pie. It's a popular dessert in Ireland and traditionally is made from a cookie crust (I used graham crackers, but plain digestives would be used in Ireland), a layer of toffee, a layer of bananas, and a layer of whipped cream. I decided to add a layer of banana custard because....why not? Custard only makes this pie better.   

My banoffee custard pie is buttery, sticky, sweet, creamy, and so delicious. Not one bit of it is healthy or slimmed down in any manner but whatevs, sometimes you just need a full on dessert. This pie should serve about ten people. 

We had it in our refrigerator for three days and every time I went into the kitchen, I would take a bite. It was bad. But also so good.

This dessert has several steps but each one is really easy. I suggest making the bottom three layers (crust, toffee, and custard) several hours ahead of time and them finishing off with the banana and whipped cream topping an hour or so before serving.

banoffee custard pie (serves about 10)

for the crust-
2/3 a box of graham crackers (I used two out of the three packs in the box)
6 tablespoons of melted butter

for the toffee
one can of sweetened condensed milk
2 tablespoons brown sugar
4 tablespoons butter

for the custard
1 3/4 cup milk (fat free or full fat, either works)
2 tablespoons cornstarch
1/4 cup white sugar
1/2 teaspoon vanilla extract
a generous sprinkle of cinnamon
1 small banana
pinch of salt

topping
one large banana (or two small - enough slices to cover the top of the pie)
one cup of heavy whipping cream
dark chocolate shavings (optional)

1. To make the crust, put the graham crackers in a food processor and process until they are crumbs.  This should take less than 30 seconds. Once they turn to crumbs, pour in the melted butter.  The crust will begin to come together after a few seconds.  
2. Dump the graham cracker/butter mixture out into a nine inch springform pan. Use clean hands or a spatula to spread the mixture along the bottom and somewhat up the sides of the pan.
3. Set the crust in the freezer for about ten minutes while you make the toffee.

4. For the toffee, melt the butter and brown sugar in a saucepan.  Stir in the can of sweetened condensed milk and whisk all together.  
5. Bring to a boil and stir constantly.  Boil and stir for about 3 minutes.  When the color of the toffee has darkened to a light brown, it's finished.
6. Remove the crust from the freezer and pour the toffee into the pan.  Set aside for about ten minutes so that it can cool slightly.

7. While the toffee is cooling, make the custard.  Put the milk, sugar, and cornstarch into a small bowl or liquid measuring cup and whisk.  Pour this into a blender with a small banana.  Blend until smooth and pour the mixture into a small saucepan.  Do not turn on the heat yet.  First let the blended mixture settle for about ten minutes, as it will have a layer of foam on top from being blended.
8. After the foam has settled, turn the heat to medium-high and stir almost constantly.  Bring the custard to a boil and then begin to constantly stir, scraping the bottom and sides of the pan.  Allow this to boil for about a minute, remove from the heat, and stir in the vanilla and cinnamon.
9. Spread the custard out over the toffee, allow the pie to cool at room temp for about 30 minutes and then put in the refrigerator for several hours (at least three).

10. A little bit before serving, make the whipped cream.  Whip the cold whipping cream until stiff peaks form.
11. Top the pie with slices of banana, then spread a thick layer of the whipped cream over the bananas.
12. Finish off with dark chocolate shavings and enjoy!  It's totally worth all the steps. 

caramelized pear bread pudding

One thing I really love about the holidays is cooking (and eating) special recipes that I don't often make throughout the year. Since we were home for the Christmas week, I kind of over did it on the food thing.  And by kind of, I mean totally.  I totally over did it.  So fat right now but so worth it.

My husband loves bread pudding so I made one on Sunday.  It was four days after Christmas but I am in full "eat like it's a holiday" mode until January 6th.  I just can't stop.  

Anyways...enough of my bad eating habits....bread pudding is such a simple dessert. Anyone can make it.  I made a small-ish recipe but it can easily be double or tripled.    The amounts below should be enough for at least six people.

caramelized pear bread pudding (serves about six)
-two thirds a loaf of challah bread
-3 eggs 
-1 cup milk
-2 teaspoons vanilla extract
-5 small-medium pears - diced
-3 tablespoons butter plus a little extra for greasing the baking dish.
-3 tablespoons honey

1. Preheat the oven to 375 degrees.
2. Use a little butter to grease a square baking dish (a 9"x9" size is good) and set aside.
3. In a skillet, melt the three tablespoons butter.  Slowly cook the pear pieces in the butter until nicely browned.  Stir in the honey and remove the pan from the heat.
4. Whisk together the eggs, milk, and vanilla extract.
5. Layer a few slices of bread in the bottom of the baking dish, top with half the pears, then more bread.  Pour the milk and egg mixture over the bread and bake for 25 minutes.  After 25 minutes, pour what remains of the pears, butter, and honey over the top of the bread pudding and bake for another 15 minutes.  You will know it is done when it is golden brown and has puffed up.  Serve as is or with ice cream or whipped cream.  Or...both :).

apple donut muffins

A few weeks ago, I stopped into Azucar, one of my favorite places in San Diego for a treat. They have the best cookies and scones and coffees and everything.  I am a little addicted to the place.  Anyways, when I was there I saw something called a "donut muffin" and I had to try one. Well, my mind was blown.  Amazing.

The next day I decided to try my own donut muffins.  I looked around online and put together a recipe that is a slightly dense muffin.  After baking you roll the mini muffin in melted butter and cinnamon-sugar.  You can make this recipe in a traditional sized muffin pan but I love the mini's.  The denser texture combined with the butter-cinnamon-sugar coating gives these little muffins the perfect donut taste.  SO good.

apple donut muffins (makes about 30 mini muffins)
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/3 cup brown sugar
3 tablespoons melted butter
1 cup cider
1 egg
1 teaspoon vanilla extract
1 medium apple - peeled and grated
2 teaspoons cinnamon + 1/4 cup sugar + 4 tablespoons melted butter (for after baking)

1. Heat the oven to 350 degrees and grease a mini muffin pan.
2. In a larger bowl, whisk together the dry ingredients (flour, baking powder, salt, nutmeg, cinnamon, and brown sugar).  Set aside.  In a different bowl, mix the 3 tablespoons of melted butter, cider, egg, vanilla extract, and the grated apple.
3. Combine the wet and dry ingredient and spoon into the muffin pan.
4. Bake for 15-20 minutes.  Remove the muffins from the pan and dunk first in the bowl of melted butter, then in the bowl of cinnamon-sugar.
5. Set the coated muffins on a plate to cool.  I found that these muffins tasted more "donut like" when they had cooled for about 15 minutes.  When they were piping hot, the texture was more muffin-esque. Try it, you'll see what I mean :).  Also, depending on how buttery and sugary you want your muffins to be, you might need more than the amounts of cinnamon, sugar, and butter that I recommended for the topping.

mini pumpkin nutella swirl cakes

Every Fall I make something pumpkin.  I am not a crazy - pumpkin-in-everything kind of person, but I do like it.  Originally, I wanted to make pumpkin chocolate chip muffins but I was out of chocolate chips so I went with the one thing I rarely neglect to restock - nutella. I decided to make mini pumpkin bundt cakes (a muffin tin is fine too) swirled with nutella.  They were perfect - I want to swirl nutella into all my baked goods :).

mini pumpkin nutella swirl cakes (makes 12 mini bundt cakes or 12 muffins)
-2 cups all purpose flour
-3 teaspoons baking powder
-1 teaspoon salt
-3/4 cup white sugar
-one can of pumpkin puree
-2 tablespoons vegetable oil
-1 large egg
-1/2 cup of nutella

1. Pre-heat the oven to 350 degrees
2. In a bowl, whisk together the flour, baking powder, and salt.  Set aside.
3. Using an electric mixer, mix together the pumpkin, sugar, oil, and egg until well combined.  Add in the dry ingredients and mix until just combined.
4. Heat the nutella in the microwave for about 20 second (you don't want it to be hot, just slightly pourable) and stir into the batter.  Don't stir until it is completely mixed in.  Just do a few turns of the spoon so that it is swirled into the pumpkin batter.
5. Spray a muffin pan or mini bunt pan (I got one at Target and love it) with non-stick spray and fill with the batter.
6. Cook for about 25 minutes.  Allow the cakes to cool in the pan for about ten minutes before removing.  Store in an air tight container for up to three days.  

apple-cinnamon-sugar pancakes

I made these last weekend and they're my new favorite pancake.  Super easy, quick, and perfect for Fall.  

apple-cinnamon-sugar pancakes (this recipe will make about 12 pancakes)

-1 cup of four

-1/2 teaspoon baking soda

-1/4 teaspoon salt

-1 egg

-3/4 cup of milk

-1 apple (grated with a cheese grater)

-2 tablespoons of melted butter (cooled)

-cinnamon and sugar (for dusting the pancakes)

1. In a bowl, whisk together all the flour, baking soda, and salt.  

2. Stir in the remaining ingredients (except the cinnamon and sugar for dusting).

3. Heat a non-stick skillet over medium-high heat and rub with butter or spray with non-stick cooking spray.  Pour 1/4 cup of the pancake batter in the pan (I did three pancakes at a time).  Wait for bubbles to form, flip, and cook for another minute.  Remove from pan and repeat until all the batter is gone.

4. Fill a small bowl with 1/4 cup white sugar and cinnamon (I used about two teaspoons).  Mix the sugar and cinnamon together and sprinkle over the pancakes.  This cinnamon-sugar coating gives the pancakes the nicest, sweetest crunch.  It's so perfect.

Enjoy!

weekly snapshots: 3

1 - Finally pulled out my moccasins this week.  Feels like Fall.

2 - Tortellini soup.  So good.

3 - My little monkey.

4 - Sweet potato donuts.  Nothing wrong with fried dough.

5 - Unmade bed, covered in clothes, and Finn makes himself comfortable.

I hope you guys all had a good week :).

mini monkey bread

To me, monkey bread is a total 1980s dessert. I think this is because the first time I had it was in the 80s. I was maybe in kindergarten?  I don't remember but for some reason, I was sent home with a little book of recipes and a recipe for monkey bread was in the book.

This recipe is so sweet and buttery and not a health food at all. It's also incredibly easy.  If I made it when I was five....you can easily make it now.  It's a hard one to screw up ;).

I used a mini bundt pan because I just thought it was so much cuter than an average bundt pan, but either will work.  You can even make this in a square baking dish or muffin tin.

mini monkey bread
-one package of store bought biscuits (if you are using a standard sized bundt pan, you can make this with two packages of store bought biscuits)
-3/4 cup sugar
-a few teaspoons of cinnamon (use more or less depending on how cinnamon-ey you want the bread)
-a stick of butter, melted

1. Heat your oven to 350 degrees.
2. Pull the biscuits apart and cut each in quarters.  I used whole wheat biscuits but it doesn't matter. Whatever kind you use, they will just end up tasting like delicious pieces of butter, cinnamon, and sugar.

3. Mix the cinnamon and sugar in a large bowl and toss in the biscuit pieces until well coated.  Press the sugar coated biscuit pieces in the bundt or mini bundt pan.  If you use the mini one, only put in about three pieces.  I over stuffed a few of them and there wasn't enough room for the butter to coat each piece.  

4. Pour melted butter over the top and bake for about 30 minutes.  If you do minis, 30 minutes is enough time.  A whole cake will likely take about ten minutes longer.  You will know this recipe is done when the biscuit pieces have puffed up and are golden brown.  This dessert is best served warm.

You have been warned - these little guys are addicting.  I ate at least five of them.  What can I say?  I'm a sucker for cinnamon-sugar :).