Bread Recipe #47 - Chocolate Monkey Bread

This is definitely not for monkey consumption. I made 1/2 recipe so mine wasn't as high as it should be (I only used one can of biscuits), but the taste is over the top. I really like regular monkey bread or gorilla bread (with cream cheese), but this one, with the addition of chocolate, is my all-time favorite. Ingredients: 1 cup packed brown sugar, 3/4 cup butter, cubed, 2 cans (16.3 ounces each)large refrigerated buttermilk biscuits, 64 milk chocolate kisses (I used the dark), 1/2 cup granulated sugar, 2 teaspoons ground cinnamon. Instructions: Preheat oven to 350 degrees. Generously grease a 10-inch fluted tube pan (or bundt pan); set aside. In a small saucepan, combine brown sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until sugar is melted; set aside. Cut each biscuit into quarters. Shape each piece around a chocolate kiss (unwrapped); pinch seams to seal. In a large resealable plastic bag, combine the sugar and cinnamon. Add biscuits, a few at a time, and shake to coat. Spoon 1/4 cup caramel (brown sugar/butter mixture) into prepared pan. Arrange a third of the biscuits in pan and drizzle with 1/4 cup more caramel. Repeat layers twice. Bake, uncovered, in preheated 350 degree oven for 40-45 minutes or until golden brown. Cover loosely with foil if biscuits brown too quickly. Immediately invert onto a serving plate. Let stand for 10 minutes before serving. "Taste of Home Annual Recipes 2014", Reiman Media Group, Inc., Greendale, WI, 2013, pg. 85. "Rolling in the dough!"

Bread Recipe #19 - Almond-Studded Chocolate Loaf

This is almost dessert-worthy; a scoop of ice cream on a slice drizzled with some chocolate syrup would be superb! Ingredients: 2 cups all-purpose flour, 1/4 cup baking cocoa, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1 egg, 1 cup 2% milk, 3/4 cup packed brown sugar, 1/3 cup canola oil, 1/2 teaspoon almond extract, 1 cup plus 2 tablespoons chopped almonds, divided, 3/4 cup plus 2 tablespoons miniature semisweet chocolate chips, divided. Instructions: Preheat oven to 350 degrees; grease a 9x5 inch loaf pan. In a large bowl, combine the flour, cocoa, baking powder, salt and baking soda. In a small bowl, whisk egg, milk, brown sugar, oil and extract. Stir into the dry ingredients just until moistened. Fold in 1 cup almonds and 3/4 cup chocolate chips. Spoon into the prepared loaf pan. Sprinkle with remaining almonds and chips. Bake in preheated 350 degree oven for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes: 1 loaf or 2 mini loafs (reduce baking time for mini loafs). "2013 Taste of Home Annual Recipes", Reiman Media Group, LLC, 2012, presented by Lisa Varner, El Paso, TX, pg. 92. "Rolling in the dough!"