My Doodlebug

Today, our little Sis turns 8 years old. She is the cutest, sweetest, roughest, toughest, smartest, most beautiful, most gentle, coonhunting, sewing, cooking, creating, drawing, painting, helping, loving little girl you'll ever meet. Below you'll see her in her new boots we got her for her birthday. As you can see, they are John Deere pink, and I think they describe my Madelyn's personality perfectly!

A tradition around our house is to have Monkey Bread for birthday mornings. (recipe below) Here we are for our living room picnic breakfast.

Happy Birthday, Doodlebug! Mama is so proud of you, and I thank the Lord for all the joy He's given me through you!

Monkey Bread (with the bread machine)

1 c. water

1/4 c. butter

1 egg

1/4 c. sugar

1 tsp. salt

3 Tbsp. powdered milk

3 1/4 c. bread flour

1 1/2 tsp. yeast

Place ingredients in machine on dough cycle. In a small bowl, mix 3/4 c. sugar and 1 1/2 tsp. cinammon. Set aside. When finished, remove dough and cut in half continually until you have 16 pieces of dough (about tennis ball size). Grease large bundt pan. Take each piece of dough and pinch into 5 small pieces, dip them liberally in sugar and then place them in bundt pan. Cover and let rise 35 minutes in a warm place. In a small saucepan, heat 1 stick of butter and 1 c. brown sugar just until melted. Pour over bread. Bake at 350 degrees for 25 minutes. Cover with aluminum foil and bake 15 minutes more. Remove from oven and immediately invert onto serving place. Remove pan after 1 minute. Let Monkey Bread stand 10 minutes before serving.*

And remember, it's never too late to start a fun family tradition!

*CHEATER'S VERSION: (if you don't have a breadmaker)

Take 3 cans of Texas style butter flavor biscuits and cut into quarters. Dip into sugar and place pieces into bundt pan. Melt butter and brown sugar and pour over. Bake at 350 for 30 minutes. Cover with foil and bake 5 minutes more.