Gorilla Bread
By lisagayj
0 Picture
Ingredients
- 1 stick butter
- 1 cup packed brown sugar
- 2 cups coarsely chopped pecans
- ½ cup granulated sugar
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 8 ounce package cream cheese
- 2 8 count cans jumbo refrigerated biscuits
Details
Servings 16
Level of difficulty Average
Preparation time 35mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 350°.
Step 2
Spray a 13 x 9 pan with nonstick cooking spray.
Step 3
In a skillet over low heat, add the butter, brown sugar and pecans, stirring well. Cook for an additional 5 minutes after the butter and brown have been thoroughly incorporated.
Step 4
Mix the granulated sugar, cinnamon and nutmeg and place the sugar mixture in a plastic sandwich size zip bag.
Step 5
Cut the cream cheese into 16 equal cubes.
Step 6
Press the biscuits out one by one with your fingers and shake in the bag. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
Step 7
Place the biscuits in the pan and sprinkle with remaining granulated sugar mixture. Sprinkle on the nut mixture and cook for 25-30 minutes. Remove from the oven and serve warm.
This becomes a more budget friendly recipe whenever you can catch the biscuits and cream cheese on sale
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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