Chocolate Banana Cupcakes

Hello blog. How's it going? Good. I'm glad to hear that. Me? Oh, I'm a hot mess.

I baked a beautiful lemon cake last night. My punk ass didn't let it finish cooling. When I flipped it, a small part of the top stayed behind. Real slick. That's what you get for baking when you're tired. People say, "Oh I don't have time for baking." Really? Me neither!

This is what I call the Wonder-Woman complex. I can't say Super-Woman, that's reserved for my friend Jess. Will power decrees everything and anything is possible. Just give me 5 minutes- I can bake a cake, finish laundry, edit music, apply for grad school, and feed the cats. Don't tell me take it easy... I have things to do. That's the point where Handsome Boy Modeling School's version of Jack Johnson's "Break Down" starts playing in my head.

So the luscious lemon love was marred by my reckless watch. Still tastes amazing. On the side I was making peach frosting. I think it came out right. We'll see tonight. My mind wouldn't let me sleep until 2AM. The alarm didn't go off because my Verizon phone is schizophrenic. Got to work by 9 but I like 8:30 more. Fun.

Usually this would not phase me but I'm tired. My Achilles. It's a beautiful day, stop whining.

This cupcake is a superb blend of banana and chocolate. The frosting is very soft, not ideal for decorating but the flavor is on point. For some reason, mine looked like seashells! This cupcake is a combination of Love and Olive Oil and Banana Butter Icing . Bang on.

Cake:

1/2 cup coconut milk
1/2 cup ripe banana (about 1 banana)
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon

Preheat oven to 350. Line muffin pan with paper liners.

In a small bowl, mash the banana. Whisk in the coconut milk, sugar, oil, and vanilla extract until incorporated. Mixture will be a little lumpy because of the nature of the banana, but whisk out as many large lumps as you can.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Make a well in the center of dry ingredients and pour in banana mixture. Stir until just smooth (do not over mix).

Pour into liners, filling each 2/3 full. Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Frosting:

1/4 cup butter, softened
1/2 cup mashed bananas (1 banana)
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 1/4 cups confectioners' sugar

Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed. Makes about 2 1/3 cups.

Roast Banana-Pumpkin Breakfast Bread

Despite all the delicious, sinful things I tend to post- I am a healthy person. I lead an active lifestyle and spending time in the kitchen is my idea of unwinding. I primarily write about baking because it is more of a science than the way my family cooks. When we make chicken, everything is a guess-timate. Show us a tablespooon and we'll slap it out of your hand. One way or another, I stumble upon a baking recipe or notice a surplus of an ingredient in our house. Then that itch kicks in to create.

This weekend, it was bananas. I heart bananas- they're filling and good for you. Perfect for breakfast or when I'm rushing out of work on Monday to go teach my weekly dance class. Plus, the potassium eases sore muscles. Bless the banana! I have already posted my family's standard issue Banana Bread Recipe. My original search was banana frosting (later this week), then I found this recipe from 101 Cookbooks. Bananas.. Coconut milk... Pumpkin seeds... Done.

The interesting thing about this recipe is the pre-roasted bananas. That's a new one for me. I took out the raisins, I'm not a huge raisin fan as spectacular as they sound. See Heidi's post for the rum-soaked raisin version. This recipe is delicious! It's on the healthy end of the spectrum and I love the pumpkin seeds! It really is great for breakfast because it's light and tastey. Yes, I likes.

2 ripe bananas, unpeeled
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
2/3 cup sugar
2 large eggs
1/2 cup unsweetened coconut milk
1 teaspoon pure vanilla extract
1/2 cup toasted pumpkin seeds
Powdered sugar (optional)

Preheat the oven to 325 degrees.

Place the bananas on a cookie sheet. Bake in the oven for 12 minutes, or until the skins are black and they have started to seep. Remove from the oven , set aside, and let cool.

Meanwhile, toast the pumpkin seeds. I did it on the stove at a medium temperature for about 5 minutes. Continually stir the seeds so they get a nice even color. Be careful not to burn them!

Sift the flour, baking powder, baking soda, and salt into a mixing bowl. Set aside. In the bowl of an electric mixer, cream the butter and sugar. Turn the machine to low and add 1 egg. Mix until completely incorporated and then add the second egg. Mix again until completely incorporated.

Meanwhile, squeeze the flesh of the bananas out of the skins and into a small mixing bowl. Add the coconut milk and vanilla and mash together. Add half of the banana mixture to the butter/eggs mixture and blend thoroughly on low speed. Add half of the flour mixture and mix until combined. Add the remaining banana mixture, blend thoroughly, and add the remaining flour mixture; mix just enough to thoroughly blend the ingredients.

Fold the pumpkin seeds into the batter and pour it into a lightly greased 9 by 5-inch loaf pan. Bake in the oven (still at 325) for about 1 hour or until a toothpick inserted in the center comes out clean. Cool on a rack, slice, and serve warm. Sprinkle with powerederd sugar (optional). Pack it up for breakfast or as a snack!

Puppy Parade in Maryland

Beautiful weather, good company, frozen yogurt, and puppies. Who could ask for a better day? The 5th annual Strutt Your Mutt puppy parade was held in Bethesda, Maryland. I found out about this event through my girlfriend Dskco. She really does know everything poppin in the DMV. This event is a nice oppurtunity for shelters and vendors to get some publicity. Thanks to all the puppies and their kind owners. Special thanks to the Rotary Club of Bethesda for hosting this event!

I love all animals. What I love most about dogs is they are just as happy to see me as I am to see them. There's that unmistakable grin and wiggly butt that I can't help imitate. Animals are pure and innocent. There's something refreshing and uplifting about that. If I could, I would have a farm full of animals.

I've never been to downtown Bethesda so this was a real treat. There are no cookie cutter homes- they're beautiful old houses kept in pristine condition. I could not help but oo and aww as we drove through. The downtown section is very clean and boojie. There are plenty of nice shops and restaurants; good for an evening stroll and dinner.

The boyfriend and I got there before our friends. We took advantage and grabbed some frozen yogurt from Sweetgreen. This is real frozen yogurt- none of that sugar blasted crap. There are a million yogurt shops like this popping up all over the place. My tummy aint complaining!

After yogurt, it was time to pet all the puppies. We brought our Jack Russell- Jack. Yes- I know he's a stuffed animal but this is as good as it gets for now. It was cute to see all the owners so willing to let their pups pose with mine. Jack was a little sensation in himself.

So remember to keep your eyes peeled for next year! This is an event you do not want to miss!

Alexandria, VA: Interview with Occasionally Cake

Months back, my co-worker came in and told me some wonderful news: a bakery had opened down the street! I immediately investigated and was pleased to meet “Occasionally Cake.”

The display case is filled with delightful cupcakes in a myriad of flavors. They change every day and it’s hard to pick just one. I don’t think there’s a flavor these ladies couldn’t turn into cake. Check out their website for daily updates! You won’t be disappointed.

The primary business, as it turns out, is custom cakes. The cupcakes in the window are to lure food fools like me. They won the 2009 local Best New Business award, so they must be doing something right! During my visits, I had the good fortune to meet the owners and had the bright idea—“hey! What’s it like to own a cake shop?” Who better to ask then the people that run the show…

Meet Sabrina Campbell of Occasionally Cake!

Sabrina is a local of the Mount Vernon area of Virginia. Her great-grand parents emigrated from Italy to Uruguay and then her mother came to the United States where she met her husband. Hence, Sabrina holds a unique food and cultural background.

Fun Facts

- Color: blue
- Food: Italian (real Italian)
- Animal: pet golden retriever
- Kids: 2 daughters
- Books: “Alchemist” by Paulo Coelho and “Great Expectations” by Charles Dickens
- Movie: “Gone with the Wind”
- TV: Cake shows! (“Top Chef”, “Cake Boss,” “Ace of Cakes” etc)—homework and inspiration!
- Krispy Kreme vs Dunkin Donuts: Krispy Kreme
- Peeve: Crappy, rude drivers
- Inspiration: Norman Davis, Gordan Ramsey, Ron Ben Israel, and Bronwen Webber to name a few.

The Start

“People thought we were crazy because of the economy.” This is Sabrina’s 1st store and was harder to open than expected (stupid permits). It took some thought but she wouldn’t have opened shop if she didn’t think it would succeed. She’s a decisive and calculated person.

Her husband thought of the store name and she immediately loved it. There’s a lot of love in the shop from the paint to the added carpentry thanks to the efforts of friends and family.

The crew started with just Sabrina and her partner, Marcia Crandall. They are now up to 4 with the added talent of Mod Rao and Lindsey Durrant.

The location is not designed as a sit down, café. Serving beverages requires a whole new fleet of permits. There is one simple table for cake design consultation

Experience

Cooking runs in the family. Her uncle and aunt own a restaurant in Manassas, the City Square Café. Put a chef with a pastry chef like Sabrina in the family, and you can imagine the food for the holiday gatherings! She started baking as a teenager when her family would watch football games. As a perfectionist, she appreciated the precision involved in baking. You cannot really go to school for certain aspects of this field, so it truly does take a lot of practice. She does a little bit of everything in the kitchen.

Why Custom Cakes

If you do too many things, it becomes mediocre. If you want something good, you want someone who specializes in it. “If you want it to be good… and I mean real good… you cannot over extend yourself.” It’s the difference between generic and precision.

Where do the Flavors come From

Some are standard, some are unique. Inspiration is everywhere. The Peach Mango Fusion comes from a 7-11 slurpee. The Caramel Apple comes from a carnival. She tries to appeal to a more sophisticated palate. And yes, the Pink Champagne actually does have pomegranate in it. A lot of the recipes have the same base ingredients and are tweeked depending on flavor; some are unique.

What it Takes

They make about 100 cupcakes per day, Wednesday being the busiest as they prepare for the weekend. They usually get in around 10AM and try to keep things as laid back and fun as possible. However, do not speak to Sabrina on Fridays- they are the most stressful. It is time consuming and hopefully the balance between the shop and family evens out with time.

Hardest Cake Ever

Took 100 man hours and cost $3,000. The cake was for a fundraiser so it was for free (“never again”). It was designed as the building for the Brown Academy. Sabrina didn’t realize it was going to be so much work. They hand painted by brick work and made everything to scale. It was a learning experience.

Other ‘Cupcake’ Stores

A recent trend is the cute little cupcake shops. The first I noticed was Georgetown Cupcake, then Cake Love, then Red Velvet, etc.

Occasionally Cake isn’t just cupcakes. Its specialty is custom cakes. However, in Sabrina’s opinion, they’re cupcakes are better than most, equal to some. There’s enough business for everybody. It’s their custom cakes that set them apart from the competition. Never slam other cake people- they deserve respect. Everyone is just trying to make a living and they should make one another aspire to be better. She’s learned a lot from others. It’s all about karma.

Ingredients

If you’re going to do it, do it right. Incorporate good fats; don’t skimp on them. Real ingredients are healthier and you can pronounce them.

Location

The shop is located on route 1 by Fort Belvoir, not the place I would envision this sort of market. When I think route 1, I think of car dealer ships and sketchy folk walking around. Hey, I live off route 1 up in Woodbridge!

As it turns out, the shop is super close to her home and her kids. The shop has visibility from the road and size was just right. Her sole complaint is the small parking lot. It adds a lil panache to the area and locals certainly appreciate it.

Down the Road

In 5 years, her husband wants to open a DC location. Sabrina feels they will expand and may have find a new location as they outgrown the space. The store is there to stay (“so long as I can keep Marcia!")

Lesson

Sabrina’s piece of advice: “BE CREATIVE!!!!!!”



Occasionally Cake
8859 Richmond Highway
Alexandria, VA 22309
703-780-CAKE

Serious Yellow Cake

Truth be told, I'm not a big yellow cake fan. I didn't even really know what "yellow cake" meant until this recipe (simply flour, eggs, and some vanilla). We've always used the "just add water" box mixes. My 2nd mom (my mom's best friend) hates the stuff.

This is a solid, standard issue yellow cake. Easy to make. Simple flavor. Big and moist. It is quite impressive to look at. It got a lot of props. I'm a little more amiable towards yellow cake now.

The frosting I used was the chocolate ganache from the Perfect Chocolate Cake. I love this frosting! It's great to work with because you can prep one layer of it, let it harden, and then come back to perfect it. Oh, did I mention it's delicious?

Serious Yellow Cake
by Smitten

4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

Preheat oven to 350 and prepare your pan(s) of choice. I used two 8-inch squares pans. Squares pans are cute to me for some reason.

Sift together flour, baking powder, baking soda, and salt in a medium bowl.

In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and cool completely, about 1 hour.

While it's cooling, prepare the frosting. Once everything has cooled down, trim the cake so it's even. The sides tend be a little more cooked so I like to take those off so the entire texture is uniform. Do your first coat of frosting to make sure everything is nice and even. Let it cool.

Apply the second coat and smooth out the edges. This is why I LOVE this frosting... it's so easy to work with and tasty. Decorate away!

Mineola, NY

My cousin Steven's wedding was last weekend. Salude to him and his lovely wifey! It was a really great time and a joy to see my family. Out of the entire family, we're the only ones in VA. You can imagine how special the time is when I do get to see them. Sometimes I wished I was up there to have more of an influence on my younger cousins and help out with babysitting.

After the church ceremony, we had some time to kill. So my brother, cousin Mikey, and I decided to hit up our usual bakery in Mineola: Baker's of All Nations. Now... I don't know why they call it this because it's not really multicultural. It's Portuguese pastries and probably the best you're going to find in Long Island. My heart will always belong to Riviera in New Wark, NJ.

It wouldn't be a real Portuguese pastry store if it didn't have Pastel de Nata. Nata refers to things made of egg. These are a trademark desert and they're tricky to make. It's hard to find a place that makes them well. It's the pastry shell that's difficult. My brother tried to make it once and he cheated by using store bought pastry shell.

Back in college, a good friend of mine was home sick. He grew up in Hong Kong. On a whim, I dropped off a Pastel de Nata after a weekend home. As soon as he saw it, he could not stop grinning. Apparently- these are called Egg Tarts in Hong Kong. Good food know no bounds.

So if you're ever in Mineola, check it out!

Bakers of All Nations

54 East Jericho Turnpike
Mineola, NY 11501-3141
(516) 294-4034

Key Lime Cheesecake

We've told our mom a million times how much we love her, but that does not mean we will ever stop trying to find ways to show her. For Mother's Day, my brother and I cooked lunch. Joey got the idea to keep it traditional and do a small Churrascaria. Our version included:

- bbq chicken (must have that piri piri)
- rice with beans
- salad
- black and green olives
- fried potato slices (batatas fritas)
- sangria

The bro killed it on the bbq and potatoes. This is the same man that would ask me to cook when mom wasn't home during highschool cuz he was helpless. As an adult, he is a force to be reckoned with in the kitchen. Ladies, calm down. Tall, dark, independent, intelligent, handsome, and can COOK? Crazy. I know.

This left the question of desert. I had recently done the Tiramisu cake for her birthday. I racked my brain for something traditional and savory. Bread pudding? Flan? Pastels de Nata?

I tossed tradition to the side. She loves caramel macchiato. I began to research the potential of transforming it into cheesecake but was told caramel + cheesecake = ew. Then I stumbled on Key Lime by Smitten.

If you like Key Lime- you will LOVE this cheesecake. My brother said it was perfect. Other said it was a touch tart. Everyone adored the crust.

Note: This recipe requires Key Lime Juice. You could torture yourself by squeezing a ton of key limes... or simply buy some. I found some near the drink mixer/soda aisle. If all else fails, ask someone who works at the grocery store. I used Nellie & Joe's (see Filling section for image).

Crust.

1 1/4 cups fine graham cracker crumbs (5 ounces)
3 tablespoons sugar
1/2 stick (1/4 cup) unsalted butter, melted

1/3 cup shredded coconut (optional)

Filling.:

2 (8 ounce) packages cream cheese at room temperature
1 cup plus 2 tablespoons sugar
3/4 cup fresh key lime juice
1/2 cup sour cream
1/2 teaspoon vanilla
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs

Topping.:.

1/2 cup chilled heavy cream
1 tablespoon sugar

Special equipment: a 9- to 9 1/2-inch springform pan

Preheat oven to 350 and butter bottom and side of springform pan.

Make the crust... Preheat oven to 350°F and butter bottom and side of springform pan.

Stir together crumbs, sugar, and butter in a bowl with a fork until combined well, then press evenly onto bottom and one-third up side of pan. Bake crust in middle of oven 8 minutes and cool in pan on a rack.

Make filling... Reduce oven temperature to 325°F.

Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add lime juice, sour cream, and vanilla and beat until smooth. Mix in flour and salt at low speed, scraping down side as needed, until just incorporated, then add eggs all at once and mix just until incorporated.

Pour filling into crust and set springform pan in a shallow baking pan. Bake cake in middle of oven until set in center, 1 hour to 1 hour and 10 minutes. Cool completely in springform pan on rack. Cake will continue to set as it cools.

Run a thin knife around edge of cake and remove side of pan. If desired, transfer cake with a large metal spatula to a serving plate.

Make the topping... Beat cream with sugar in a bowl with electric mixer until it just holds stiff peaks, then spread over top of cheesecake.

Garnish... I used mangoes (like Smitten) but with a different approach. After peeling, I cut them into slice and lightly sketched heart-shapes with the tip of a knife. I carefully cut them out and dipped them in some of the lime juice (this helps keep color and adds some zest).

Serve to people you love.

Homemade Pizza

Case of the Mondays. Always makes me think of Garfield. At least the weekend was laid back and nice. Watched Iron Man II (good stuff), baked/cooked, picked on my big bro, etc. Happy (Belated) Mother's Day to all!

After watching the movie, the bf and I were supposed to go to Maryland for a flip session. Then our tummy's growled, we sensed the traffic on glorious I-95, and stared at a Pizza Hut across the stop light. The clouds parted and a voiced whispered... "Make Pizza. Now."

This was my first time making a pizza from scratch and I'll be honest... it was pretty damn good. The crust was soft and the sauce was on point. I'm more of a thin crust, crispy pizza kid but this one was not super doughy. It was a perfect compromise for my palette and I cheesed the entire time munching.

Use any topping you would like! We used red/green peppers, onions, mushrooms, pepperoni, spinach, etc. Plus, put as much mozarella cheese as you desire.

Quick cheat on toppings: get them at the salad bar of your local grocery store. Save yourself the excess chopping, wasted leftovers, and extra $$. Allows you to have more variety and really cuts back on time!

Note... do not judge how we decorated the pizza. No, it's not flashy and perfect. It was just us being goofy and having fun in the kitchen :D

Crust
Modified from Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water
2 cups bread flour + 1/2 cup for kneading
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon basil
2 teaspoons white sugar

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar, garlic powder, basil, and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Brush lightly with olive oil. Cover and rise until doubled in volume, about 30 minutes.

Meanwhile, preheat oven to 400 and make the sauce (see below).

Turn dough out onto a well floured surface. Using the extra 1/2 cup of flour, form dough into a round and roll out into a pizza crust shape. Cover with sauce (see below) and toppings and bake until golden brown, about 20 minutes.

Sauce
Modified from Easy Pizza Sauce

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons ground oregano
2 teaspoons basil
2 teaspoons crushed red pepper (I like a little heat)
1/2 teaspoon sugar
1 1/2 teaspoons dried minced garlic
1 teaspoon ground paprika

In a medium bowl, mix together tomato sauce and tomato paste until smooth. Stir in the rest of the ingredients.

Have fun with it!

Getting Fresh With Limeade

Once upon a time, in a place far far away... well Long Island in the summer of 1991. There was a table of young children selling home-made lemonade on the corner. As we drove by, my aunt got the idea that we should purchase some refreshments. My mom agreed and handed me some cash. I hopped out of the car, dropped the cash in their brown box, and scuffled back to car. As we drove away, my mother looked back in the rear view mirror and saw that the little girls were ecstatic. Hopping up and down with joy and high pitched giddyness. They had struck it rich!

Turns out.. she had handed me a $20 thinking I'd ask for change. Woops?

Lemonade is just fine... but I prefer Limeade with Mint. Here's one version of a classic. This weekend, I intend on trying this one by Laylita. Another amazing spot for Minty Limeade is Al-Zaytoun Kabob & Grill. Do not be fooled by it's simple website- the food is amazing, owner's super friendly, and their version of Mint Tea is perfect.

Grated zest of one lime (about 1 tablespoon)
1 cup lime juice (6 limes)
Granulated sugar (to taste.. about 3/4 cup)
3 cups water
Several sprigs of fresh mint, chopped

This makes about 4 cups of limeade; double it up if need be!

In a small saucepan bring to a boil the sugar, one cup of water, and the lime zest. Once the sugar is dissolved, remove from heat and let cool. The amount of sugar depends on how sweet you like your limeade.
Place a strainer over a bowl and pour the sugar syrup through it, straining out the lime zest. Add the lime juice and 2 cups of water. Taste for sour/sweet balance. If too sweet, add a little more lime juice. Add the chopped of fresh mint. You can either let it sit in the limeade for a few minutes then strain, or drink with the bits of mint floating around. Serve over ice.

Monkey Bread (thanks Susana!)

On occasion, my sister e-mails me recipes to try. Not for her to make... just me. Yes, she's a funny bunny. Initially when I saw "monkey bread" I thought "watagatapetisberry?" (song title) Never heard of it my life. Quite frankly, I was slightly turned away by name. Then I read more about it and became clear... you must make this. This is a modified version from Cook's Illustrated.
The result.... awesome. Everyone was raving about it. I deal with some serious food critiques. My brother said, "This is one the best things you've ever made"... even the boyfriend requested more. This recipe is time consuming but wow... it's worth it. It tastes like a cinnamon bun in the form of donut holes you can pluck off. Fluffy and delicious.

Dough

4 tablespoons unsalted butter, super softened
1 cup milk, lukewarm
1/3 cup water, lukewarm
1/4 cup granulated sugar
1 package or 2 1/4 teaspoons rapid rise, instant or bread machine yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons table salt

Brown Sugar Coating

1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick or 4 ounces), melted

Cream Cheese Glaze

3 ounces cream cheese, softened
3 tablespoons powdered sugar, plus extra if needed
2 tablespoons milk, plus extra if needed
1/4 teaspoon vanilla extract

Butter Bundt pan lightly. Set aside.

In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Note, it has to be luke warm. If it's too hot, the yeast will fizzle up. Set aside.

In a stand mixer, mix flour and salt with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. (The dough should be sticky but if it is too wet to come together into anything cohesive, add an additional 2 tablespoons flour.) Turn dough onto lightly floured counter and knead briefly to form smooth, round ball.

If you're doing it by hand, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth, about 10 minutes. Shape into taut ball.

Coat large bowl with nonstick cooking spray or a tablespoon of neutral oil. Place dough in bowl and coat surface of dough with more cooking spray or oil. Cover bowl with plastic wrap and place in a high location until dough doubles in size, 50 to 60 minutes.

When that's just about done, prepare the brown sugar coating... place melted butter in one bowl. Mix brown sugar and cinnamon in a second one. Take any left over butter and drizzle against sides of bundt pan.

Form the bread... flip dough out onto floured surface and gently pat into an 8-inch square. Here's an easy cheat: take a regular sheet of paper to measure (8.5x11). Using a pizza cutter, bench scraper or knife, cut dough into 64 pieces. I used the pizza cutter because it's quick and easy.
Roll each piece of dough into ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. I highly recommend chop sticks for this process. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.
Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

Remove pan from oven and heat oven to 350. Unwrap pan and bake until top is deep brown and caramel might begin to bubble around edges, 30 to 35 minutes. Cool in pan for 10-15 minutes then turn out on platter and allow to cool slightly.

For the glaze... Beat cream cheese with powdered sugar until smooth and light. Add milk and vanilla. If you want it thinner, add a little more milk.

Drizzle the glaze over monkey bread, letting it run over top and sides of bread.

Serve warm.