Hot Cross Buns

When I told my children I was making hot cross buns, they instantly started singing the song. At a certain point, I caught myself singing the song with them. Well now, they can actually say they had hot cross buns. I really had to adapt this recipe. I know they are suppose to have dried fruit in them. My family just wouldn't have eaten them. When these buns were baking, the kitchen smelled delicious. They taste really good. Surprising, they aren't really sweet. The cinnamon adds a nice touch. These buns were a hit in my house and it wasn't just because of the song. I made them for supper and everyone liked them. I even had one for breakfast toasted and they were good. Any leftovers, I plan on making some french toast or bread pudding. I hope you have a great Friday!

Hot Cross Buns
1 (.25 oz) envelope instant yeast
1 cup water (110 degrees F)
4 cups bread flour
1/3 cup sugar (plus pinch for the yeast)
1 Tbsp pumpkin pie spice
1/2 tsp salt
1/8 cup milk
1/4 cup butter, melted and cooled slightly
1 egg, beaten
Topping:
1 egg
1 tsp water
1/4 cup all purpose flour
1 Tbsp sugar
1/4 cup water  
 
Directions:

1. In a small bowl, combine the yeast with the water plus a pinch of sugar.
2. Set aside for 5 minutes.
3. In a large bowl, combine the flour, sugar, pumpkin pie spice, and salt. 
4. Add the yeast water, milk, and butter to the bowl. Mix well.
5. Add the egg and mix well until the dough comes together into a bowl. (If the dough is too sticky add a little more flour. If it is too dry, add a little more milk.)
6. Form a ball and place onto a cleaned table which was lightly dusted with flour.
7. Knead the dough for ten minutes. The dough should be smooth and elastic. (*See hint below.)
8. Place the dough into the mixing bowl. Cover with plastic wrap sprayed with nonstick spray to prevent sticking. Allow to rise for at least 1 hour.
9. After it doubles in size, punch it down. Place the dough onto a clean, lightly floured surface and knead for another 5 minutes.
10. Divide the dough into 12 balls. 
11. Place the balls onto a parchment lined baking sheet. Space about 1 inch apart. 
12. Cover with the sprayed plastic wrap and allow to rise for about 30 minutes or almost doubled in size. 
13. Preheat the oven to 400 degrees.
14. In a small bowl, combine the egg with 1 tsp of water. Brush each bun gently with the egg glaze.
15. In a small bowl, combine the 1/4 cup all purpose flour, 1 Tbsp sugar, and the 1/4 cup of water until smooth.
16. Spoon the flour topping into a pastry bag (or sandwich bag with the top sealed).
17. Very gently, slice a cross on the top of each bun with the back of a knife.
18. Pipe the flour topping into the sliced cross on top of each bun.
19. Bake the buns in the oven for 15 minutes or until golden brown.           
20. Remove from oven and allow to cool before pulling the bread apart.

Recipe adapted from The Ultimate Bread and Baking Book. 
*Helpful hint: My son helped knead the bread. He also karate chopped it many times after he kneaded it a few times. The karate chop doesn't harm the recipe in any way.* 
 
One year ago.......................I made Peanut Butter Ice Cream.

Did you already know.........
-Hot Cross buns are a popular Easter treat.
-Hot Cross buns are very symbolic of the Christian faith.
-By sharing a hot cross bun will ensure a friendship throughout the year according to English folklore.

Sugar Cookies with Sprinkles

Spring is here! The snow is almost gone. At least, we can see the ground! Maybe the snow would have helped hide all the colorful Easter eggs better. My sister's husband hides the Easter eggs anyways so my sister can participate. She takes her Easter egg hunting seriously. I still think the kids find more than her. It could be that I secretly hand them a couple I find but Shh......don't tell her.

Sugar Saucers with Sprinkles
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup powdered sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sprinkles

Directions:

1. In a large bowl, mix the butter until fluffy.
2. Add the oil and mix well.
3. Add the sugar and powder sugar. Mix well.
4. Add the egg and vanilla. Mix well.
5. Stir in the flour, baking soda, and salt. Mix well. 
6. Fold in the sprinkles until incorporated. 
7. Refrigerate the dough for an hour.
8. Preheat oven to 350 degrees F.
9. Line a baking sheet with parchment paper and set aside.
10. Once the dough has chilled, scoop the dough with a standard size ice cream scoop. Place the cookie dough onto the parchment lined baking sheet. 
11. Space the cookies at least 2 inches apart.
12. Gently,press the dough down until the cookies have flatten to about 1/4 inch thickness.
13. Bake the cookies about 12 minutes or until the edges are golden. 
14. Allow the cookies to cool for at least 10 minutes on the baking sheet before transferring to a wire rack. 

Recipe adapted from The Pastry Queen Cookbook by Rebecca Rather.
One year ago..................I made Patty Melts.

Did you already know.....
-Easter is observed at different times depending on the religion.
-The Christian Church observes Easter on the first Sunday after the vernal equinox full moon by the Gregorian calendar.
-Easter has no set date but is observed any time between March 22 and April 25. 

Peanut Butter Frosting

Do you like those peanut butter cups that are shaped like Easter eggs? They are so addicting so I have not had one. I can't say the same for my husband. I think sometimes when you avoid something than you want it even more. Yes, I have been baking with a lot of peanut butter but I still haven't had any of those PB eggs. It doesn't help since my family have been requesting more peanut butter recipes lately. My youngest son even requested chocolate cupcakes with peanut butter frosting for his birthday party. My oldest daughter tried to talk him into the cookie dough frosting since it is her favorite but he wanted peanut butter. I decided to make them both happy and adapted the recipe. Oh, it came out really good. Now, if I had only cut up some of those PB eggs for a topping then they would have been decadent.

Peanut Butter Frosting  
16 Tbsp unsalted butter, softened  
1/2 cup brown sugar  
2 1/3 cups powdered sugar, sifted
2/3 cup all purpose flour  
1/4 tsp salt
1 cup peanut butter  
1/4 cup milk
1 tsp vanilla

1. In a large bowl, cream the butter and brown sugar until fluffy.
2. Slowly add the powdered sugar until smooth.
3. Add the flour and salt. Mix well.
4. Mix in the peanut butter until incorporated. 
5. Add a little milk and vanilla extract until well blended and the desired consistency.   

Recipe adapted from here. 

One year ago..................I made Sloppy Joes. 

Did you already know...
-The first person to patent peanut butter was Marcellus Gilmore Edson from Quebec in 1884.
-In 1904, C.H. Sumner introduced peanut butter to the U.S. in St. Louis.
-In the U.S. Krema is the oldest peanut butter company. 

Peanut Butter Cups Oreo Brownie Cupcakes

My oldest daughter told me that she had been car hunting with her uncle. Laughing, my son asked kidding, "Oh, where did you go into the jungle to find a car? Were you able to catch any?" My daughter said, "No, they were too fast." Well, I'm going to show you a fast recipe. You can always use your favorite brownie recipe in place of a box. I have been encouraging my children to bake more. I think small steps are easier to start learning and then build on what they know.

PB Cups Oreo Brownie Cupcakes
1 (18.3 oz) box of Fudge Brownies
1/3 cup water
1/3 cup vegetable oil
2 eggs 
12 Oreo cookies, crushed
12 miniature peanut butter cups, chopped roughly

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a muffin tin with cupcake liners. Set aside.
3. In a medium bowl, mix the brownie mix, water, vegetable oil, and the eggs until well incorporated.
4. Fill the cupcake liners half full.
5. Evenly sprinkle the crushed Oreo cookies over the batter.
6. Top the crushed Oreo cookies with some of the chopped peanut butter cups.
7. Cover the peanut butter cups with the remaining batter.
8. Bake the brownie cupcakes for about 15 minutes or until a toothpick inserted into the cupcakes comes out almost clean.

Recipe adapted from The Girl Who Ate Everything.

One year ago...............................I made Dark Chocolate Cookies.

I will catch a car eventually.

Did you already know.................
-According to The New York Times, European car sales have dropped this year compared to last year.
-In the U.S., car sales have increased.
-Car sales have also increased in China, Brazil, Russia, and India.

Chocolate Chip Oreo Cookies with PB cups

Sometimes I need a quick recipe for a last minute party, school function, holiday, celebration, or insanity. Only during last minutes desperation, I will make these cookies. Why? Because they are so good. I have several family members that love me when I bring these cookies to a party. Now, you can make your favorite chocolate chip cookie recipe for these cookies. I even have several chocolate chip cookie recipes that you can try. I am only showing you the quick way so you can save time. I normally make my desserts by scratch but if I'm going to save time it will be with this dessert.

Chocolate Chip Oreo Cookies with PB cups
1 (32 oz.) Nestle Toll House Chocolate Chip Cookie Dough
12 miniature peanut butter cups, chopped roughly
12 oreo cookies (even the colorful stuffing works fine)

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. In a thick freezer bag, crush the oreo cookies with the filling. 
4. Take about 1 1/2 inch scoop of the cookie dough and flatten.
5. Place in the bag and press the crushed cookie into the dough.
6. Roll the oreo dough into the chopped peanut butter cups.
7. Form the dough into a ball.
8. Roll the dough back into the crushed cookies to coat.
9. Place the dough onto the baking sheet with 2 inches between each cookie dough ball.
10. Bake the cookies for about 10 minutes and set aside.
11. Allow to cool for about 5 minutes on the baking sheet before transferring to a cooling rack.

Recipe adapted from Picky Palate. 
*Throw out any remaining crushed oreos and PB pieces since they were rolled in raw cookie dough.

One year ago.........................I made Rice Pilaf.

Did you already know...........
-There are 36 Reece's miniature peanut butter cups in a bag.
-A 32 oz. package of toll house cookie dough will make 36 cookies.
-There are 30 oreos in a 18 oz. package of Oreo Cookies.