Hot Cross Buns

Every time I hear "Hot Cross Buns" blaring out of my car CD player I wonder what they are. So I looked them up and found that you should make these on Good Friday, which is the Friday before Easter. They were named in 1733 and have a lot of history behind them. My favorite superstition is that if I hang one in the kitchen, it is said to " . . . protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year." (Wikipedia) I wonder how it makes the kitchen smell as the months go by. I recommend eating them instead of hanging them as they are really good.

Ingredients:

3/4 cup lukewarm milk

3 tablespoons butter, melted

1 egg

1 egg white

1 teaspoon vanilla

1/4 cup white sugar

1/4 teaspoon salt

1/2 teaspoon allspice

1 teaspoon cinnamon

3 cups bread flour

1 tablespoon active dry yeast

3/4 cup raisins or other dried fruit

1 egg yolk

2 tablespoons water

cream cheese frosting

Directions:

Put all ingredients except egg yolk and 2 tablespoons water in bread maker pan in order listed. Set to dough setting. Or use a mixer to mix and rise until double. When done mixing and rising, punch down dough on floured surface, cover, and let rest for 10 minutes. Shape into 12 balls and place in a greased 9 x 13 pan. Cover and let rise in a warm place till double, about 35 - 40 minutes. Mix egg yolk and 2 tablespoons water. Carefully brush on rolls. Bake at 375 degrees for 20 - 25 minutes. When cooled completely put frosting in a zip lock bag, cut corner and make an X on each bun.

Chocolate Peanut Butter Bars

I have been searching for a great peanut butter bar recipe. In college I remember having a few black sharpie fights in order to either confiscate or claim my friend Erica's peanut butter bars. They were usually being held hostage by Dave. I still haven't found a recipe that requires sharpie fighting, but this one is close.

Adapted from Once Upon a Plate

Ingredients:

3/4 cup butter

3/4 cup brown sugar

3/4 cup granulated sugar

3/4 cup peanut butter, smooth or chunky

2 eggs

1 teaspoon vanilla extract

3/4 teaspoon baking soda

1 1/2 cups flour

1 1/2 cups rolled oats (regular or old fashioned)

Topping:

3/4 cup peanut butter

1 cup granulated sugar

1/2 cup heavy cream or evaporated milk

5 tablespoons butter

1 cup chocolate chips

Directions:

Position oven rack to center position. Preheat oven to 350 degrees. Grease a 10 x 15 inch baking pan, set aside.

In a medium-sized bowl whisk together flour, baking soda and salt. Set aside.

Cream together butter, brown sugar, granulated sugar, and peanut butter in a large mixing bowl. Add eggs and vanilla to butter mixture; beat until combined. Add flour in 2 additions, mix well but do not over-beat. Stir in oats by hand until evenly distributed.

Spread mixture evenly into prepared baking pan. Bake for 20 minutes until golden brown and slightly firm. Remove from oven and quickly place spoonfuls of the 3/4 cup peanut butter on the surface. As the peanut butter melts, spread evenly with a knife. Allow to cool completely. When cool, make the chocolate topping.

Bring sugar, cream and butter to a full rolling boil. Boil for 45 seconds. Remove pan from heat and add the chocolate chips. Whisk gently or stir until chocolate mixture is smooth. As soon as mixture is smooth, pour evenly over the cooled cookie and peanut butter base. Allow chocolate to set up and harden. When set, cut into squares and serve.