Edibles

Great Edibles Recipes: Marijuana Monkey Bread, Source: http://saucymommy.wordpress.com/2011/10/23/sunday-morning-treat-monkey-bread/If you’ve never had the privilege of eating monkey bread, look no further! The missing link to your happiness is here. Monkey bread is a fun rip-apart bread, dripping in buttery and sugary goodness. This recipe is extremely simple to make, and generously feeds a good amount of people, making this a perfect breakfast dish. Also, you probably have most of these ingredients already in your home pantry, making this a recipe you can create again and again!

Breakfast treat, serves 4-6

Here’s What You Need:

  • 2 cans of original home-style pre-packaged biscuits (not the flaky-layers)
  • 1 cup sugar
  • 2 oranges zested
  • 1 teaspoon cinnamon
  • A pinch of salt
  • 1 cup light brown sugar
  • 1 stick of butter
  • 1 stick of cannabutter
  • 1 tablespoon organic pure vanilla extract
  • 1 bundt cake pan
  • Non-stick baking spray

How to Make Marijuana Monkey Bread:

To begin, preheat your oven to 350 degrees Fahrenheit and leave your 2 cans of biscuits in the refrigerator until immediately before you plan on using them – the colder the biscuits, the less likely they will stick together during the sugar-coating process.

First, add the white sugar, orange zest, cinnamon and a pinch of salt to a gallon-size re-sealable plastic bag.

Once your sugar bag is ready, you may remove the two cans of biscuits from the refrigerator and open them. Using a pair of kitchen scissors, cut each biscuit into quarters. After cutting roughly 3-4 biscuits, add the pieces to the plastic bag, seal it, and shake the bag around until all the pieces are covered in the sugar/orange zest blend.

It is recommended that you add batches of 3-4 biscuits to the sugar bag at a time, as this will help prevent the pieces from clumping together into one big ball of dough. Repeat this process until both cans of biscuits are quartered, tossed in the sugar bag, and evenly coated.

Next, generously spray your bundt pan with some non-stick baking spray, making sure to cover every nook and crevice.

Pour the contents of the bag evenly into your bundt pan, rearranging some pieces of biscuit if need be. Set the bundt pan to the side for now.

In a medium skillet, heat up your butter and canna-butter over medium to medium-low heat, until just about fully melted – do not burn the butter. Add in your light brown sugar and vanilla extract and stir until almost thoroughly combined. It’s okay if there are some small chunks of brown sugar still in the butter.

Then, carefully pour your butter/sugar mixture over the chunks of biscuit, turning the bundt pan as you pour to ensure even coverage. Shimmy the pan when you’re done to make sure all the butter and sugar finds its way to the bottom of the pan.

Pop the bundt pan in the oven for 35-40 minutes, checking often towards the end of the cook time. No spaces in between bits of biscuit chunks should appear doughy, and the top of the monkey bread will have a delicious golden brown color.

Remove the bundt pan from the oven and onto a cooling rack for 10 minutes and WAIT! This is the most difficult part!

You need to allow the buttery, caramel sauce to cool enough so that when you flip over the bundt cake pan, the sauce does not drip all over and create a huge mess.

After 10 minutes have passed, carefully flip and transfer your monkey bread to a large platter. Be careful as the bread will be extremely hot!

Serve and enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!

0 comments