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Truffled Rosemary Monkey Bread Muffins
Upgrade your biscuit game with these incredibly delicious, simple and fun to eat muffins! I like to serve these with soup and they would be great at your holiday table as well! The cool thing is that because they’re cut into smaller pieces and tossed in the coating all the pieces have flavor!
Makes 12 large muffins
- 2- 16 oz packages buttermilk biscuits (you can find these at the local supermarket or my favorite store, Trader Joes!)
- 1 Tablespoon fresh rosemary finely chopped
- 3 Tablespoons butter, melted
- 2 Tablespoons truffle oil
- 1/2 Teaspoon salt
- 2 Tablespoons parmesan cheese
Preheat oven to 350 degrees.
Spray a muffin tin with cooking spray, set aside. Open biscuit packages and cut each biscuit into 6 pieces.
In a large bowl mix rosemary, butter, truffle oil and salt. Whisk together until combined, add biscuit pieces and toss until completely coated.
Sprinkle parmesan in the bottom of each muffin tin and fill with coated biscuit pieces until all pieces are gone. Press each one down slightly so the pieces stick together.
Bake for 9 minutes until the tops start to brown, then turn down the oven to
325 d egrees, cover with foil and bake for another 9 minutes.Remove from oven, let cool for 5 minutes before removing from muffin tin.
Enjoy these taste morsels of goodness!
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Butterhorn Cookies
I love the taste of Butterhorn cookies and have recently learned that they’re quite hard to find. I checked our local coffee shops, even Starbucks and Nordstrom cafe with no luck, so on a rainy Monday afternoon I decided to make my own, and I really liked the result (By liked the result I mean I ate 5 in the first 20 minutes of cooling!!)
Preheat oven to 350
- 2 cups flour
- 1 tsp. Salt
- 8 Tbsp Cold Butter (1 stick)
- 5 Tbsp. Cream Cheese (2.5 oz)
- 3/4 Cup Plain Greek Yogurt
- One Egg yolk
Filling:
- 3/4 Cups Brown Sugar
- 1 Tsp. Cinnamon
Mix flo
ur ,salt , Butter and Cream cheese until crumbly. Stir in Greek Yogurt and Egg yolk. Just until combined (You’re basically making pie crust!). Wrap the dough in plastic wrap and place in the refrigerator for 3 hours or overnight. Remove dough from Fridge, Cut dough into 3 equal pieces and roll out into a thin 12” diameter circle.Mix Brown sugar and cinnamon together and spread about 1/4 cup onto dough being sure to reach almost all the way to the corners. Cut into 12 triangles with a pizza cutter, roll them up and pinch together. Place on a cookie sheet seam side down.
Repeat with all remaining dough and filling.
Bake for 18-20 minutes. Let cool completely before serving.
Enjoy with a cup of tea or coffee!
xx,
T (Peanut Butter & Jelly Chronicles)
