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For a lot of this pregnancy, I didn’t want sweet things at all. Ice cream didn’t even sound good. I ate fruit. I craved Very Veggie salad and some days could eat a whole bag of it. Yep, pretty much crazy, although it made my midwife happy.
Perhaps that, and my on-and-off-until-22-weeks sickness can account for the fact that I’ve gained a total of 4 pounds this whole pregnancy.
But in the last four or five weeks? Oh, I want the sweet things. Specifically, sweet breakfast breads. See: Bread Machine Cinnamon Rolls, Graham Cracker Banana Bread … and my dreams are of Boston Cream doughnuts. (In my opinion, the only doughnut really worth eating.)
So I used this month’s Secret Recipe Club as an excuse to make yet another sweet breakfast bread.
My assigned blog this month was The Cookin’ Chemist. The author is Tessa, a young bride and pharmacist who uses her skills as a former chemistry major in the kitchen! I’ve bookmarked many recipes from her site to try later, like the Balsamic Chicken Noodle Bowl, Crazy Feta Dip, and Smoked Mozzarella-Stuffed Meatballs.
But for today, I decided on Monkey Bread. Because I’ve been craving it for weeks.
Despite what we told our daughter, Monkey Bread doesn’t involve actual monkeys. (Libbie thought it might have bananas in it – also not true, although an idea …) I loved that Tessa’s version features a yeasted dough in the bread machine. It’s a little different from your traditional canned biscuit dough (which I generally cannot bring myself to buy, anyway).
I would have – of course – added pecans to this if my children were not so picky. But even without them, it was darn good. Enjoy!