Here comes Peter Cottontail, hopping down the bunny trail. Hippity-hoppity, Easter's on its way. The grass is getting green; leaves are starting to sprout; gophers coming back up and messing my lawn. Spring is here!
I’ve been in a pastels type of mood lately. Everything gets better with some bright colors and soft tones. Yes, I have been looking at some paint samplings. I find it rather calming to wander through Home Depot’s paint section. Now for something to actually paint. I have so many projects in my Pinterest DIY board, but no time to actually do any of them. But, we will see what happens. Maybe, I’ll get around to it and make a projects category here.
Also I apologize for the spasticity of this post, I'm typing from a plane while sitting next to a girl typing a novel in what I'm assuming is Korean. She's typing with such ferocity that I'm about to request an oxygen mask on her behalf.
Anyways, I did discover this cool little project though. The kids love it. It’s so easy and fun to decorate. You can change the size based on what muffin time you have. Adjust the sugar level based on what frosting you want to use as "glue." Chocolate frosting helps because it looks like dirt, but some honey, agave, or sugar syrup would've done the trick too. Definitely play around with what works best for your flavor palette.
INGREDIENTS:
1 can biscuit dough (Pillsbury are usually on sale), cut into quarters
2 tablespoons coconut oil, melted*
1/2 cup brown sugar
2 tablespoon ground cinnamon
1/2 cup chocolate frosting
1/2 cup shredded coconuts, toasted
1 package mini Cadbury eggs
*I did not mix any oil with my sugar mixture because I felt that the biscuit dough was greasy enough can did not want to add more oil. If you do wish for that stickiness to better hold the pieces together, you can use any oil or butter substance. I just think coconut oil brings out the coconut flavors later on.
INSTRUCTIONS:
Heat oven to 350°F. Lightly spray 12 regular-size muffin cups with cooking spray or brush with melted coconut oil.
Mix brown sugar and cinnamon (and coconut oil/butter, if desired) together in a small bowl.
Roll quartered biscuit dough into rough ball shapes. Dunk dough into sugar mixture, roll around until evenly coated. Repeat method until all dough pieces are covered with the sugar mixture.
Place approximately 3 sugar coated dough pieces into each muffin cup. It will rise when baked, so don't fret about it appearing flat.
Bake for approximately 12-16 minutes.
In the last 3-5 minutes of baking, spread your shredded coconut on a baking sheet and place on a spare rack in the oven. Toast your shredded coconut until golden brown.
Remove from oven. Allow to cool. If you skip this step, your "glue" (whether it be frosting, syrup, honey, or agave, will melt and cause a mess).
Frost the tops of your monkey bread muffins.
Generously sprinkle your toasted shredded coconut over your frosted muffins. This will be your straw nest.
Arrange Cadbury eggs atop your "nest". Serve and enjoy!