The leaves are a’changing, football is on the TV…that can only mean one thing: Fall is here, indeed!
At Johnny Pomodoro’s we love celebrating the harvest season. The rich colors and flavors of the season and the chill in the air make it one of our favorite times of the year. And from the first day of fall to Halloween — and everything in between — we’ve got all you need to get your home festive, inside and out!
We’re getting our store all decked out, too, and we want help from your little artists! Kids 12 and under can complete a Halloween coloring page, and when you bring it back to the store by Oct. 30, receive a free pie pumpkin! Download the coloring sheet here or pick one up in store. All of the artwork will be displayed in our store.
To get your home decked out, we’ve got pumpkins, gourds and corn stalks galore! (Because who doesn’t love decorating the front porch this time of year?)
With specials and savings happening each and every week, you can get everything you need at the right price at Johnny Pomodoro’s. And in the spirit of the fall harvest season, here’s a recipe from our Pinterest page to sweeten up any dinner table. Don’t forget to pair this with a cup of Hy’s apple cider, now in store!
Caramel Apple Monkey Bread
- 2 cans Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
- 2 cups apples, chopped into 1/2″ pieces, divided
- 2 Tbs brown sugar
- 2 Tbs sugar
- 1/2 tsp cinnamon
- 2/3 cup packed brown sugar
- 1/4 cup butter
- 1/4 cup heavy whipping cream
- 4 Tbs butter, melted
- 1 cup brown sugar
- Preheat oven to 350 degrees.
- Grease bundt pan.
- Combine 2 tablespoons brown sugar, 2 tablespoons sugar, and 1/2 tsp cinnamon in medium bowl. Toss apples to coat. Reserve half a cup of apples.
- Open the biscuits and cut each biscuit into quarters. Press flat and place one apple piece in the center of each.
- Fold the dough around the apple and pinch the edges to close. Repeat for all 64 quarters and set aside.
- Bring butter, brown sugar, and cream to a boil in a small saucepan, stirring occasionally.
- Continue cooking for three minutes, stirring frequently.
- Pour one third of the caramel sauce into the greased bundt
- Sprinkle the half cup of reserved apples on top of the caramel sauce.
- Roll each biscuit ball in melted butter and then the brown sugar and place in bundt pan. Use only a couple tablespoons of brown sugar at a time so it doesn’t get clumpy.
- Place about 20 balls in the pan and then pour another third of the caramel sauce over the top.
- Repeat. Top with remaining balls.
- Place bundt pan on a foil lined baking sheet to keep your oven clean in case it bubbles over.
- Bake for 40 minutes, or until cooked through, checking at 30 minutes to see if it’s too brown. If it’s getting dark, tent foil over the top of the bread to keep it from browning further.
- Let cool for 20-30 minutes, then invert pan over a serving dish or cake plate before serving.