Monkey Lunch Recipes

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MONKEY CAKE



Monkey Cake image

An animal theme can really get things swinging at a kid's birthday party. Indulge your child's penchant for monkey business with a fanciful banana cake with chocolate buttercream icing shaped and decorated to look like a curious friend.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Number Of Ingredients 15

3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
3 cups sifted cake flour (not self-rising), plus more for dusting
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
3 very ripe, large bananas, mashed (about 1 1/3 cups)
3/4 cup buttermilk
1/2 teaspoon vanilla extract
1 1/2 cups packed light-brown sugar
3 large eggs
1 cup chopped pecans, optional
Fluffy Chocolate and Yellow Buttercreams
2 black-licorice drop candies
Black-licorice rope, for decorating

Steps:

  • Preheat oven to 350 degrees. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or ovenproof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes. Mix in eggs. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture. Stir in pecans.
  • Fill prepared muffin cup three-quarters full. Transfer remaining batter to prepared baking bowl. Transfer to oven, side by side. Bake cupcake until a cake tester comes out clean, about 30 minutes. Let cool in tin on a wire rack. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total). Let cool in bowl on a wire rack 30 minutes. Invert bowl to remove cake; let cool completely.
  • Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate buttercream on top of flat layer. Top with domed layer. Transfer to a cake plate. Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
  • Place remaining chocolate frosting in a piping bag fitted with a small plain round tip (such as Ateco #5). Pipe dots around bottom edge of cake in a continuous line. Switch to a small multi-opening tip (such as Ateco #233); pipe hair on top of head.
  • Fill another piping bag fitted with a large plain round tip (such as Ateco #11) with yellow buttercream. Pipe an oval near the front base of cake. Fill in with frosting, and smooth. Place 2 small pieces of licorice rope inside for nose. Add a long piece of rope for mouth. Place licorice drops above oval for eyes. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth. Decorated cake can be refrigerated up to 3 hours.

MONKEY LUNCH



Monkey Lunch image

One of the greatest milkshakes for adults! My husband and I had this drink When we were in Hawaii on the North Shore of Oahu at a little restaurant, the food was just as great as this shake! Talking about it makes me wish we were still there!

Provided by Beaner in Washington

Categories     Shakes

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 3

1 ounce Kahlua (or more)
1 fresh banana
French vanilla ice cream

Steps:

  • Add all ingredients and blend in blender.

Nutrition Facts : Calories 197.4, Fat 0.5, SaturatedFat 0.2, Sodium 3.5, Carbohydrate 40.2, Fiber 3.1, Sugar 27.6, Protein 1.3

MONKEY MUNCH



Monkey Munch image

This recipe is from the show Jon & Kate + 8. My daughter loves to take this with us when we go place for a snack.

Provided by JNutley

Categories     Lactose Free

Time 2m

Yield 1 large ziploc bag

Number Of Ingredients 6

9 cups Crispix cereal
1 cup non-dairy chocolate chips
1/2 cup peanut butter
1/4 cup celeb lactose-free margarine
1 teaspoon vanilla
1 1/2 cups icing sugar

Steps:

  • Melt together chocolate chips, butter and peanut butter.
  • Stir in vanilla.
  • Add cereal and stir until well coated.
  • Place cereal in a ziploc bag with the icing sugar. Shake the bag until all the chocolate is covered with sugar.
  • Place on a cookie sheet to dry. Then refridgerate.

Nutrition Facts : Calories 2488.7, Fat 68.6, SaturatedFat 14, Sodium 2657.1, Carbohydrate 437.2, Fiber 11, Sugar 219.8, Protein 49.2

MONKEY BREAD



Monkey bread image

This American, pull-apart sweet treat is sticky, spiced and stuffed with pecans - an indulgent breakfast, brunch or dessert to share

Provided by Jane Hornby

Categories     Afternoon tea, Breakfast, Brunch, Dessert, Treat

Time 1h50m

Number Of Ingredients 18

200ml semi-skimmed milk
85g unsalted butter
2 large eggs
550g strong white bread flour , plus extra for kneading if doing it by hand
2½ tsp fast-action dried yeast
50g golden caster sugar
oil , for greasing
125g unsalted butter , plus extra for greasing
1 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
225g light muscovado sugar
140g pecans , toasted then roughly chopped
100g icing sugar , sifted
½ tsp vanilla extract
1 tbsp semi-skimmed milk
pinch of ground cinnamon
2 tbsp unsalted butter , melted

Steps:

  • Start with the dough. Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins, then beat in the eggs with a fork. Mix the dry ingredients in a large bowl with 1½ tsp fine salt, then add the liquid and stir to a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.
  • To assemble, grease a 25cm bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the spices and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.
  • Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there's a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let prove.
  • Cover the pan with oiled clingfilm then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.
  • Heat the oven to 180C/160C fan/gas 4. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp rap on the counter. Leave in the tin until just warm.
  • Whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Turn the monkey bread onto a serving plate, then drizzle with the glaze. Let it set, if you can bear the wait.

Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

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