Resuming Where We Left Off

First, I'm not quite sure why I haven't posted in 8 months. Although the timing of the abrupt stoppage was coincidentally around the time when 4th year rotations started. Thinking back, I have been alternating between busy and really really busy ever since rotations began. Work life does suck all the energy outta ya... The last thing I want to do when I finally get home after putting in my 9-10 hours at work is spend more time in the kitchen. 

So, less free time + much less energy = no cooking, and definitely no blogging.

But, I remembered why I started my blog in the first place (outlet source). And right now, I definitely need a distraction and a satisfying project in my life to take my whirling mind off of residency applications. Food + pics always places a warm, fuzzy feeling of accomplishment in me. 

I saw a picture of these individual portions of monkey bread on allrecipes.com (4th or 5th favorit-est website) yesterday. Had all the ingredients. Had a little bit of time. Was and have been craving sweets.  Sooo... I got my lazy butt off of the couch and peeled my eyes away from Big Bang Theory for a moment. Voila! Be warned, these go fast- I can probably eat all 6 in one sitting if I allowed myself!  

Monkey Bread in a Muffin Tin - modified from allrecipes.com 

(makes 6 muffins)

1 12 oz. can biscuit dough

1/4 cup white sugar

1-2 tsp. cinnamon

1 tsp. nutmeg (optional)

1/2 cup brown sugar

3 tbsp. butter

1. Preheat oven 375 degrees F. Line 6 muffin tins with paper liners. 
2. Combine white sugar, cinnamon, and nutmeg in a mixing bowl. Cut each biscuit into quarters, and thoroughly coat each piece of dough in cinnamon-sugar mixture. (Alternately, you can place the cinnamon-sugar in a large ziplock bag, add biscuit dough pieces, then shake to coat.) Place 6-7 pieces of dough in each muffin tin. 
3. In a small saucepan over medium heat, combine butter and brown sugar. Bring to a bubbling simmer, stirring constantly, and heat until sugar is dissolved. Spoon mixture evenly over each muffin tin. 
4. Bake for 8-12 minutes, until biscuit dough is lightly springy.