 “Hot cross buns!
Hot cross buns!
One ‘a penny, two ‘a penny,
Hot cross buns!”
Was that the first song you learned on your musical instrument? Unless you’re a natural Bach or Beethoven, then it probably was. Now that the song’s stuck in your head, let’s talk about these sweet little pillows of heaven.
Hot Cross Buns are often baked and eaten on Good Friday with the white cross marked on top symbolizing the crucifixion. They also have quite a bit of superstition associated with them. Some say that if they are baked on Good Friday, they will keep fresh for the entire year. Others claim an exchange of the buns are responsible for blossoming friendships (hmmmm…I did give most of my batch to my neighbor). While another superstition states the buns are medicinally charged, mending any ailing folks who eat them. These are just few among others. What do these buns mean to me? Simply, a great breakfast! Traditionally, hot cross buns are made with currants or raisins, but I love this idea for a chocolate version. The rolls are brushed with a simple sugary syrup and topped with a white chocolate cross. You won’t believe how soft and wonderful they are!
Yes, I might be reminded of my early piano and saxophone days when “Hot Cross Buns” was the only tune I knew how to play. But, right now, all I can think about is how I can’t wait to wake up tomorrow morning and eat the leftovers with a big hot cup of coffee.
Chocolate Chip Hot Cross Buns
For the buns:
- 2 Tablespoons instant yeast
- 1/2 cup sugar
- 1 1/2 cups warm milk
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3 1/2 Tablespoons unsalted butter, melted
- 1 egg, lightly beaten
- 2 cups semi-sweet chocolate chips
For the glaze:
- 1/4 cup sugar
- 3 Tablespoons hot water
For the crosses:
- 2 ounces white chocolate (block or chips)
For the buns:
Combine the yeast, sugar and milk in a small bowl; set aside. After 10-15 minutes, the mixture should swell.
Whisk the flour and salt together in a large mixing bowl. Make a well in the center and add the melted butter, egg and yeast mixture, along with 1 cup of the chocolate chips. Mix together until a dough forms, then knead on low speed for about 5 minutes, until the dough is smooth an elastic. Add a little more flour, if needed.
Transfer the dough to a large greased bowl. Cover tightly with plastic wrap and let rise until doubled, about 1 hour.
Punch down the dough, then add the remaining chocolate chips, kneading lightly to incorporate them. Divide the dough evenly into 16 balls and place them close together in a parchment lined or greased baking pan.
Preheat the oven to 400 degrees F. Cover the hot cross buns with a clean kitchen towl and set aside to rise for 20 minutes.
Bake for 20 to 25 minutes, until golden brown and fragrant. While the buns are baking, prepare the glaze.
For the glaze:
Dissolve the sugar in the hot water. Once the buns are done baking, remove from the oven and immediately coat them with the glaze, using a pastry brush. Let cool in a pan on a wire rack.
For the crosses:
Melt the white chocolate in the microwave, stirring every 30 seconds. Transfer to a small zipper bag or piping bag, snip off the end and pipe crosses across the tops of the buns.
Serve warm.
Source: Adapted from Butter Baking 2.0 http://penniesonaplatter.com/2012/04/06/chocolate-chip-hot-cross-buns/ Copyright Pennies on a Platter 2007
 Easter is here! Now that Ben and I have our own family, we are excited to start our own holiday traditions. This bread made its mark with us this week, and I won’t be surprised if we continue making it every year for Easter now. When I first saw this, I was very intrigued by the egg in the center. Other Italian Easter breads make one large loaf, and spread the eggs around the outer edge. I love that this recipe yields six smaller loaves, with one egg in the middle of each. And, it cooks while in the oven! No need to hard-boil it first!
 Not only did I have fun making and shaping the dough, it was a fun project for Judah and I to color the eggs together. This was his first time dying Easter eggs and he thoroughly enjoyed it. He took control right away, and hardly made a mess! (What a surprise!)
The bread bakes up insanely soft, and is on the sweeter side. It reminds me of the Hawaiian bread you can buy in the grocery stores. So, if you like that, you will LOVE this. Don’t you love how beautiful it is!? I’m thrilled to tell you that the method is super simple! You’ll be impressing your Easter guests with little laboring…trust me. 
- 1 package (2 1/4 teaspoons) instant yeast
- 1 1/4 cups warm milk
- Pinch of salt
- 1/3 cup butter, at room temperature
- 2 eggs, lightly beaten
- 1/2 cup sugar
- 3 1/2 to 4 1/2 cups flour
- egg wash (1 egg, beaten with 1 teaspoon of water)
- 6 dyed, uncooked, Easter eggs (will cook in the oven)
- Sprinkles
Mix together the yeast, milk, salt, butter, eggs and sugar in a large mixing bowl. Add 2 cups of flour and beat until smooth, with the paddle attachment. With the mixer on low speed, continue to slowly add the rest of the flour just until a dough forms. Switch to the dough hook attachment and knead on low speed until the dough is smooth and elastic. Add more flour as needed so that it is tacky, not sticky. Alternatively, the dough can be kneaded on a floured work surface, by hand. Transfer to an oiled bowl, turning once to coat both sides. Cover tightly with plastic wrap and let rise in a warm, draft-free place until doubled, about 1 hour.
Line a large baking sheet with parchment paper or a silicone liner. Punch down the dough and divide into 12 equal pieces (about 3.5 oz each). Roll each piece into a 14-inch rope.
 Twist two ropes to form a "braid", then join the ends to loop into a circle while pinching the tips together. Place on the prepared baking sheet.
 Repeat with remaining dough ropes. Cover with a clean towel and let rise again until nearly doubled, about 1 more hour.
Preheat the oven to 350 degrees F. Brush the tops of the dough "nests" with the egg wash. Decorate with the sprinkles.
 Place one egg in the center of each nest, pressing down lightly to secure. Bake in the preheated oven for 20 to 25 minutes, until golden brown. Cool on a wire rack. Serve warm or at room temperature.
Recipe Note: The eggs can be eaten by cracking and dipping the bread in them, however, I would recommend discarding them if not consumed within a few hours.
Source: Adapted from The Italian Dish 2.0 http://penniesonaplatter.com/2012/04/03/italian-easter-bread/ Copyright Pennies on a Platter 2007
 There is this amazing lady we got to know during our 1 1/2 years in California, who inspires me on so many levels. She is a loving mother, a loyal friend, a devoted worker, a faithful follower of Christ, and an outstanding cook! Right before we moved, she made an Italian chicken dish for us that quickly became a favorite of ours in our own home (after she shared the recipe). I have yet to snatch a good photo of it, so it hasn’t appeared on the blog. But…
…last week, I decided to throw together a pizza inspired by this chicken dish, and it turned out just the way I’d hope! It is somewhat similar to our Mediterranean pizza, because it is a little more “zesty” as Ben described to me. However, instead of the zing coming from artichokes and Kalamata olives, the responsible parties in this pizza are capers and sun-dried tomatoes. No sauce is needed, except for a brushing of olive oil.
Although there is an extra step in prepping the ingredients (cooking the chicken and a quick sauté of the shallots and garlic), the pizza still comes together swiftly if you already have the dough made. So, take my advice and make a batch of my favorite pizza dough now, store it in the freezer, and then throw it in the fridge the morning you plan to use it for dinner. It can rest on the counter while the oven is preheating and you’re prepping the toppings. No floury fuss, and an unforgettable pizza!
- Olive oil
- 1/2 cup flour
- 2 large chicken boneless, skinless chicken breasts, pounded thin
- Salt and pepper, to taste
- Italian seasonings, to taste
- 1-2 shallots, sliced thin
- 2-3 garlic cloves, minced or pressed
- Juice of one lemon
- 1/4 cup dry white wine
- 1 pizza dough (store-bought or homemade)
- 1 cup shredded cheese (Mozzarella or a blend)
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup black olives, sliced
- 2-3 Tablespoons capers
Adjust the oven rack (with pizza stone) to the lower rack. Preheat the oven and pizza stone to 500 degrees F for at least 30 minutes.
Meanwhile, prepare some of the toppings: Heat 2 Tablespoons olive oil in a large sauté pan over medium-high heat. Scoop the flour into a shallow bowl. Coat the chicken breasts with flour and place in the heated pan. Sear for 2 to 3 minutes each side, lightly seasoning with salt, pepper and Italian seasonings. Continue to sauté the chicken until cooked through, while using your spatula to cut the chicken into 1-inch pieces. Transfer to a plate and set aside.
Lower the heat to medium and pour another Tablespoon or two of the olive oil into the hot pan. Add the shallots and sauté until just soft. Mix in the garlic and cook until fragrant, about 30 seconds. Deglaze the pan with the lemon juice and white wine. Cook for another 3-4 minutes to burn off the alcohol and absorb the liquid. Remove from heat and set aside.
Roll out the pizza dough. Brush the surface and outer crust with olive oil. Sprinkle with half of the shredded cheese. Layer with cooked shallots, chicken, sun-dried tomatoes, olives and capers. Top with remaining cheese.
Bake at 500 degrees F for 8-10 minutes, or until the crust is golden brown and cheese is melted and bubbly. 2.0 http://penniesonaplatter.com/2012/04/02/roman-chicken-pizza/ Copyright Pennies on a Platter 2007
 There’s not much to say about this one. The other week’s Shaved Asparagus Pizza inspired me to incorporate my leftover shaved asparagus into a salad. I also had carrots on hand, so I thought “why not give them a little shave, too?” I then piled the ribbons over top a handful of lettuce, drizzled with a quick citrusy homemade dressing and served it along side our dinner. I loved having a new green leafy option. In other words, it definitely beat grabbing a handful of salad mix from the bag and dowsing with bottled Ranch. Just sayin’… 
Shaved Asparagus and Carrot Salad with a Creamy Citrus Dressing
For the citrus dressing:
- 1 Tablespoon orange juice
- 1 Tablespoon lemon juice
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For the salad:
- 4 to 5 asparagus spears, washed and dried
- 1 to 2 large carrots, peeled
- lettuce or salad mix
In a small bowl, whisk together the orange juice, lemon juice, honey and Dijon mustard. Season with salt and pepper; set aside.
Using a vegetable peeler, shave the asparagus and carrots into thin ribbons. Arrange a handful of lettuce or salad mix onto two or three small salad plates, then top with the vegetable ribbons. Drizzle each salad with dressing; serve immediately. 2.0 http://penniesonaplatter.com/2012/03/28/shaved-asparagus-and-carrot-salad-with-a-citrus-dressing/ Copyright Pennies on a Platter 2007
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