Cooking is not my best thing. To be honest, it’s not even close. Whether cooking, baking, egg-scrambling, cheese-grilling…I’ve set off the smoke detector more times than I can count. It used to just be funny to me—my lack of kitchen skills grew to be somewhat of an inside joke. But now that I’ve grown out of college-living and will be getting married later this year, I want to learn my way around the kitchen and ultimately make delicious meals. Maybe, someday, even have a “specialty” that my friends and family look forward to—the way I do my grandma’s mashed potatoes or my mom’s crab and corn chowder.
And so, I’m working towards this goal by finding a few basic recipes and trying my best to make them well. Once I’ve mastered those few, I’ll move on to something harder (but that next step hasn’t happened just yet).
This was my first attempt at Monkey Bread and also my first encounter with the Stack Cooker.
Over the weekend I decided to try out my TupperWave® Stack Cooker. On Saturday morning I was expecting some friends and family over before we went shopping for bridesmaids dresses, and I wanted a yummy brunch snack that everyone could munch on before we left. This was my first attempt at Monkey Bread (though anything with cinnamon, sugar and butter can’t taste bad—right?) and also my first encounter with the Stack Cooker. What’s really awesome about the Stack Cooker is that setting off a smoke detector by microwave cooking is nearly impossible. Lucky for me.
I set the ingredients out on my counter and got to work, which, to my surprise, wasn’t really much work.
First I removed three rolls of biscuits from their packaging, cut them into quarters and tossed them into my Thatsa® Jr. Bowl.
Then I mixed together sugar, brown sugar and cinnamon, poured the mixture over the biscuits and closed the bowl up tight with the seal. I shook the sealed bowl around a few times to get the pieces coated really well with the sugary goodness.
After placing the coated biscuits in my Stack Cooker 3-qt./3 L Casserole with Cone, I topped it off with melted margarine and a little more brown sugar.
Then it was microwave time.
I checked on my Monkey Bread after 8 minutes, and it looked pretty good—but when I flipped the bread onto my Stack Cooker cover, it was clear that the bottom pieces were still very doughy. So, after another two minutes I checked it again. Still doughy. Then I tried five more long, microwave minutes. Five more turned out to be a little too long—some pieces were a bit harder than they should have been. But the end result was still pretty tasty…and extremely quick. Before trying this yourself, just be sure to get well versed with your microwave. Since all microwaves vary, it can be tricky (for us newbies) to get this bread cooked just right all the way through.
- 3 cans 10-count biscuits
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tsp. cinnamon
- 1 stick margarine
- Cut biscuits into quarters and place them in Thatsa® Jr. Bowl.
- In a separate bowl, mix sugar, ½ cup brown sugar and cinnamon. Pour cinnamon sugar mixture over biscuits, seal bowl and shake together to coat biscuits.
- Place Cone in 3-qt./3 L Casserole and add biscuits around it.
- Melt margarine and the remaining brown sugar, then pour it over the biscuits.
- Cover and microwave on high (about) 12 minutes. Let stand at least five minutes before inverting onto cover and serving.
1 tbsp. fresh ginger
1 jalapeño pepper, seeded
1 tbsp. green curry paste
1 lime, zested and juiced using Zest ‘N Press® Gadget
13.5 oz./400 mL can light coconut milk
1 lb./455 g fresh mussels, scrubbed and rinsed
1 green onion, sliced, green part only
Place garlic, ginger and jalapeño in base of Chop ’N Prep Chef. Cover and pull cord 4–5 times to process until finely chopped.
Add mixture to the Water Tray, along with the curry paste, lime zest and juice and coconut milk. Place the mussels in the Steamer Base, place over Water Tray, cover and microwave on high power for 6 minutes.
Divide the mussels, placing into individual bowls, stir the sauce in the Water Tray and pour ¼ cup over the mussels in each bowl. Garnish with sliced green onions.