Kaela and Kelly
Hi, we're Kelly and Kaela, the mother-daughter team of Oodalollie.
Ooda-what?"Oodalollie" – It’s definition is simply an “expression of joy”. On this blog we will write about the things that bring us joy; sharing precious time with family, growing in our faith, cooking and eating, and having fun and creative projects scattered all over the house. We are not professional decorators and we can’t tell you how many calories are in our recipes, but we will share with you everyday life as we know it, and hope that this blog will inspire you to express a little joy of your own. Welcome to Oodalollie.
Tag Archives: Cream cheese
Ok, who does not love warm, sweet, gooey goodness, straight from the oven? That’s right, no one! Berries and Cream Cheese Monkey Bread is the perfect treat for dessert, for breakfast, or really any time of the day. On a side note, I wish I knew how this style of bread got the name “monkey bread”. I of course Googled it like I do most things, and did not get a clear answer, but after watching my family tear into it with their fingers and gobble it down, I started to get a clearer picture of how the term “monkey” was a good description. This recipe is super easy, inexpensive, and requires very little ingredients.
I initially found the recipe on Pinterest here. I decided though, that it needed a few modifications, so here is my version.
- 2 (11 ounce) cans of Pillsbury Thin Crust Pizza Dough
- 1/2 cup strawberries
- 1/2 cup blueberries
- 3 tablespoons sugar
- 1 (8 ounce) package of cream cheese
- 1/c cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla
- 1 tablespoon softened butter
Preheat the oven to 350 degrees. Spray a spring-form pan with non-stick spray and set aside. Leave the pizza dough in the fridge until you are ready to use it.
Take all the berries, cream cheese, and 2 tablespoons sugar and mix in a food processor. Feel free to use any other berries you like. I was thinking raspberries might be nice too. Now, I don’t have a food processor, so I used a blender. This takes a little longer and you have to stop to stir it a few times, but it worked fine. Blend until smooth. Take your berry mixture and place it in the fridge, until you are ready to use it. In the meantime, grab the pizza dough. Open and unroll one can on a lightly floured counter or cutting board. I also rolled mine a little with a rolling pin. It’s very stretchy, so try to keep it in a rectangle the best you can. Spread half of the berry mixture evenly onto the dough about an inch or two away from the edge. Put the unused portion back in the fridge. By letting the ingredients sit out, they get too runny and soft making them difficult to work with. Regardless, it will be slightly runny, like yogurt, but keeping it cool helps.
Roll up the dough on the long side, like a jelly roll and cut them into 1 inch pieces.
Now start to place each piece in your spring form pan. Grab the second pizza dough can, the remaining berry mixture, and repeat the process again, until your pan is full. Take the remaining tablespoon of sugar and sprinkle over the top.
Bake for 35 minutes until the bread is lightly golden. While the deliciousness is baking, combine all the glaze ingredients in a bowl and blend until smooth. When the bread is done, release the spring form pan and place warm bread on serving platter and drizzle with glaze.
Now, step back and steer clear of crazy monkeys that will come in for the attack!