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Easy Monkey Bread
Oprah's best friend Gayle loves this warm, buttery dessert. Try this recipe from Chef Art Smith, and top off with his delicious Caramel Sauce.  
Easy Monkey Bread with Caramel Sauce
Recipe courtesy of Art Smith
Servings: Serves 15-20
  • 1 cup sugar
  • 2 tsp. Saigon Saigon cinnamon
  • 2 ounces fresh fresh yeast
  • 1/2 cup honey
  • 1/2 cup warm warm water
  • Bloomed yeast
  • 1 egg
  • 4 ounces (1 stick) butter
  • 2 1/4 cup whole wheat whole wheat flour
  • 2 3/4 cup all-purpose all-purpose flour
  • 1 tsp. salt
Equipment Needed
Mixer with dough hook
Medium size non-stick Bundt pan
Pastry brush

To make cinnamon sugar: Mix cinnamon and sugar. Set aside for later use.

To bloom yeast: Mix yeast, water and honey for 10 minutes until foamy.

To make bread: Set oven to 350°.

Knead all ingredients in mixer with a dough hook until the dough comes together and pulls away from the sides of the bowl, about 8 minutes.

Remove dough and knead on a floured counter until smooth and elastic, about 10 minutes (adding some all-purpose flour if needed). Let the dough rise in warm spot until doubled in size, punch down and rise again for another 30 minutes.

Cut out 1-ounce pieces and roll into ball shape, Brush pan with melted butter and lightly coat pan with cinnamon sugar, place dough balls in Bundt pan. Begin to stack dough balls on top of each other until the bottom of the pan is covered, brush each layer with melted butter and sprinkle with cinnamon-sugar, repeat layers (2-3 layers high).

Fill the Bundt pan about half way with dough, place in the pre-heated oven for 25-30 minutes at 350°, rotating every 10 minutes. Monkey Bread will double in size once baked. Remove and let cool for 10 minutes, turn Bundt pan over onto a plate, spoon caramel sauce over and serve.
FROM: 25 Years of Oprah and Gayle's All-Time Best Adventures
Published on April 21, 2011



The Best Brunch Recipes
Hosting a brunch or planning breakfast in bed? Create your menu with a few of our favorite foods to eat before noon.
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Vegetable Frittata
Vegetable Frittata Recipe
Inspired by the harvest, chef Dan Barber came up with this fresh, organic frittata of eggs, broccoli, potatoes and goat cheese.

Get the Vegetable Frittata recipe



11 Scrumptious (and Energizing!) Breakfast Recipes
Whatever your morning holds, there's a nutritious breakfast to meet your needs. Each of these delicious morning meals (except one decadent sandwich) has 355 calories or less.
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Hot Pistachio Cereal with Greek Yogurt and Honey
The Hot Cereal You Never Saw Coming
The wonder seed quinoa may have found a place on lunch and dinner plates, but the economical, versatile and protein-rich food is also fantastic for breakfast. Buttery-tasting pistachios, a tiny dash of vanilla extract, sweet honey and tangy low-fat yogurt make this dish almost dessert-like.

Per serving: 260 calories, 11 grams protein, 7 grams fat, 11 grams fiber.

Get the recipe: Hot Pistachio Cereal with Greek Yogurt and Honey



High-Energy (and No-Guilt!) Cereal Bowls
coffee Low Fat
It's hard not to like Galaxy Granola—before baking, the oats are coated with pureed fruit (like applesauce) instead of oil, so there are just two grams of fat in each crunchy serving. Pour over protein-packed yogurt and top with banana slices for extra fiber. ($5.50;

graff Lower Sugar
Sometimes we crave cereal that reminds us of childhood—and it's a surprisingly good choice when it's low in sugar like these organic, gluten-free Amazon Frosted Flakes from EnviroKidz. The sweetness complements tangy, high-protein goat's milk, and blueberries and walnuts add antioxidants and healthy fats. ($4;

graff High Fiber
The new Kashi GoLean Crisp! combines lots of satiating protein and fiber—a serving provides a third of your daily fiber needs, nine grams of protein, and 18 grams of whole grains. It's also a good choice if you'd like to use a low-protein dairy substitute, like rice milk—the cereal packs enough nutritional punch on its own. Add any fruit you have on hand, like strawberries. ($4; grocery stores)

Get 9 more scrumptious (and energizing!) breakfast ideas



Caramel Sauce
Make this recipe for Caramel Sauce as a topping to Chef Art Smith's Easy Monkey Bread.
Monkey Bread with Caramel Sauce
Recipe courtesy of Art Smith
  • 2 cups sugar
  • 1/2 cup Karo Karo corn syrup
  • Water , as needed
  • 5 Tbsp. butter
  • 2 cups heavy heavy cream
  • 1 tsp. vanilla bean paste or vanilla extract
In a small heavy gauge sauce pot, combine sugar and Karo syrup, stir in water until the mixture resembles wet sand.

Cook, without stirring, over medium heat until mixture is amber in color.

Once desired color is achieved, remove from heat and whisk in butter (until completely melted), then warm heavy cream and vanilla.

Be careful when adding cream as steam and bubbles will rise. Cool and serve on top of Easy Monkey Bread.

FROM: 25 Years of Oprah and Gayle's All-Time Best Adventures
Published on April 21, 2011



Bruschetta with Crostini or Grilled Polenta
If you need an easy appetizer, this tomato treat is always a crowd-pleaser! I always keep prepared polenta in a tube in the fridge to grill. It comes in handy when I need something quick. I won't hesitate to also serve this to company at the start of a meal. It's simply delicious!

Watch Cristina make this recipe! Watch
Cristina Ferrare's Bruschetta with Crostini or Grilled Polenta
Recipe created by Cristina Ferrare
Servings: Makes approximately 2 dozen
  • 12 Roma Roma tomatoes , skinned, seeded and chopped
  • 3 cloves garlic , crushed
  • 1/3 cup extra-virgin extra-virgin olive oil
  • 2 tsp. kosher kosher salt
  • 1 Tbsp. Italian Italian parsley , coarsely chopped
  • 1 Tbsp. fresh fresh basil , finely chopped
  • Shaved Parmesan cheese , enough to garnish
  • 1 baguette , sliced on the diagonal about 1/4 inches thick
  • 1 tube polenta
  • Extra-virgin Extra-virgin olive oil to season hot grill pan
  • Kosher Kosher salt to taste
  • Cracked Cracked pepper to taste
To make bruschetta topping: Score the tomatoes by making an X, and plunge into rapidly boiling water for 30 seconds.

With a slotted spoon, put the tomatoes into a bowl and immediately run cold water over them. The skins should pull off easily. If not, place them back into the boiling water for 15 seconds more.

Cut the tomatoes in half from the top of the stem to bottom with a paring knife. Dislodge the core and scrape it out along with the seeds. Cut the tomatoes in strips, then chop into small pieces and place in a glass bowl.

Add garlic, olive oil, parsley, basil and pepper. Cover and chill. Just before you are ready to serve, add the salt and mix. Serve over grilled polenta or crostini bread!

To make crostini: Preheat oven to 450°. Slice a baguette on the diagonal—about 1/4 inches thick. Place on a cookie sheet and bake for 10 minutes, or until crusty, crunchy and golden.

To make grilled polenta cakes: Preheat oven to 350°. Slice the polenta into 1/2-inch pieces. Brush both sides of the cakes with olive oil. Sprinkle on a healthy pinch of salt and pepper.

Heat a grill pan until really hot. Add the polenta cakes and grill for 5 minutes on each side. Arrange on a platter and sprinkle on fresh, chopped basil and parsley. Then, top with bruschetta topping and garnish with shaved Parmesan cheese.

Watch Cristina make this recipe! Watch