Hot Cross Buns

I've seen Hot Cross Buns being sold in grocery stores in every grocery store weeks before Easter all my life. I've tasted a few and they were always dry and didn't have any raisins. So when I saw this recipe in Cooks Country, I knew I'd have to make these for us and I'm so glad I did! Dr. Sweetpea was very skeptical initially but it only took one bite for him to be absolutely addicted to these Hot Cross Buns! He took five rolls to work one morning to eat throughout the day!

Hot Cross Buns

(Source: Cooks Country)

BUNS

3/4         cup raisins

2              tablespoons water, plus ¾ cup warm water (110 degrees)

3              large eggs, plus 1 large egg, lightly beaten

6              tablespoons unsalted butter, melted

4              cups (20 ounces) all-purpose flour

1/2         cup (3 1/2 ounces) granulated sugar

2 1/4      teaspoons instant or rapid-rise yeast

1 1/4      teaspoons salt

ICING

1              cup (4 ounces) confectioners' sugar

4              teaspoons milk

1/8         teaspoon vanilla extract

Pinch salt

FOR THE BUNS: Combine raisins and 2 tablespoons water in small bowl; cover and microwave until steaming, about 1 minute. Let sit until softened, about 15 minutes. Drain raisins and discard liquid.

Whisk warm water, 3 eggs, and melted butter together in 4-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt on low speed until combined, about 30 seconds. With mixer running, add egg mixture and mix until dough comes together, about 2 minutes.

Increase speed to medium and knead until dough is smooth and elastic, about 10 minutes. Reduce speed to low, add raisins, and knead until combined, about 2 minutes (dough will be sticky and some raisins may not be fully incorporated into dough at this point; this is OK).

Turn out dough and any errant raisins onto lightly floured counter and knead by hand to evenly incorporate raisins into dough, about 1 minute. Form dough into smooth, taut ball; transfer to greased large bowl and cover with plastic wrap. Let rise until doubled in size, 2 to 2½ hours.

Grease 13 by 9-inch baking pan. Turn out dough onto lightly floured counter and divide into 12 equal pieces. Form each piece into rough ball by pinching and pulling dough edges under so that top is smooth. On clean counter, cup each ball with your palm and roll into smooth, tight ball. Arrange in prepared pan in 3 rows of 4 and cover loosely with plastic. Let buns rise until nearly doubled in size and starting to press against one another, 1½ to 2 hours.

Adjust oven rack to middle position and heat oven to 350 degrees. Brush buns with beaten egg. Bake until golden brown and centers register at least 190 degrees, 24 to 26 minutes. Transfer pan to wire rack and let buns cool until just warm, about 1 hour.

FOR THE ICING: Combine all ingredients in bowl until smooth (icing will be very thick). Transfer icing to small zipper-lock bag. Cut off very tip of 1 corner of bag. Pipe continuous line of icing across center of each row of buns, then pipe icing in lines perpendicular to first to form cross in center of each bun. Serve.

Pear Almond French Tart

I recently went to a baking class where I learned how to bake variety of tarts. My favorite out of all the ones that I learned was the pear tart since I love anything lots and lots of almonds. I was surprised to learn the filling of the tart is made of almond flour and the texture is extremely light. The chef didn't share the recipe with us but I combined a few recipes that I saw online to come up with my own version. This tart is just as good as what I learned in the class and it'll be a keeper. Dr. Sweetpea also loves this tart as much as I do.

Pear Almond Tart

(Sources for various recipes listed below) 

Basic Sweet Tart (Source: Payard Desserts Cookbook)

125 grams unsalted butter

125 grams granulated sugar

1 large egg

250 grams all purpose flour

62 grams almond flour

2.5 grams salt

6 grams cold water

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 2 minutes. Add the egg and mix until blended. Add the flour, almond flour, and salt and mix on low speed until combined. Add the water and mix until just combined. 

Transfer the dough to a work surface and shape into two disks. Wrap each disk in plastic wrap and refrigerate for at least two hours, or for up to 3 days. The dough can be frozen for up to 1 month. 

Almond Cream (Source: Bouchon Bakery Cookbook)

73 grams almond flour

7 grams all purpose flour

73 grams unsalted butter, at room temperature

73 grams powdered sugar

44 grams eggs (it was 1 egg for me) 

Sift the almond flour into a medium bowl; break up any lumps remaining in the sieve and add to the bowl. Add the all-purpose flour and whisk together. 

Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low, warming the bowl as needed, until the butter is the consistency of mayonnaise and holds a peak when the paddle is lifted. Sift in the powdered sugar and mix on the lowest setting until incorporated, then increase the speed to low and mix until fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Add the almond mixture in 2 additions, pulsing to combine and then mixing on low speed for 15 to 30 seconds after each one. Scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. 

Add the eggs and mix on low speed until combined, smooth and holds it's peak, about 30 seconds. 

Pear and Almond Tart recipe (adapted from Epicurious) 

Canned pears in juice

Slivered almonds

Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork.

Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center. Sprinkle slivered almonds over areas that don't have pears. 

Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

(*I used a 6 inch tart pan and baked for 45 minutes)

Ritz Carlton Lemon Pound Cake

I pinned this recipe several years ago but never made it until now. I'm so sad that I waited for so long to make this recipe because it's perfectly lemony and it's amazing with our morning cup of coffee. Dr. Sweetpea raved about how good this cake was and it'll definitely be one that I make for family/friends/neighbors!

Ritz Carlton Lemon Pound Cake

(Source: PlainChicken.com)

3 cups all purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

3 cups sugar

1 cup unsalted butter, room temperature

1/2 cup shortening, room temperature

5 large eggs

1 cup whole milk

6 tablespoons lemon juice

1 lemon, zested

Preheat oven to 350ºF. Spray or butter and flour 2 loaf pans or one large Bundt pan. Sift flour, baking powder and salt into medium bowl.  Set aside. Using an electric mixer, cream together butter, shortening and sugar.  Add eggs one at a time, beating until well blended after each one. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest. Pour batter into prepared pans.  Bake cakes until tester inserted into center comes out clean, about 55 minutes.  Cool cakes in pans for 15 minutes.  Turn cakes out onto racks and cool completely.

The Best Banana Bread

This is the best banana bread that I've ever made! It's so good that Dr. Sweetpea ate most of the banana bread in like two days.  It's from the Baking Illustrated cookbook and I'm so glad I found this recipe.

Banana Bread

(Source: Baking Illustrated)

2 cups (10 ounces) all purpose flour

1 1/4 cups walnuts, chopped course

3/4 cup (5 1/4 ounces) granulated sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

3 very ripe bananas, mashed well (about 1 1/2 cups)

1/4 cup plain yogurt

2 large eggs, beaten lightly

6 tablespoons unsalted butter, melted and cooled

1 teaspoon vanilla extract

Adjust oven rack to the lower-middle position and heat oven to 350 degrees. Grease the bottom and sides of a 9x5 inch loaf pan; dust with flour, tapping out the excess. Spread the walnuts on a baking sheet and toast until fragrant, 5 - 10 minutes. Set aside to cool. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside. Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. 

Tangy Achiote-rubbed Grilled Chicken Tacos

Dr. Sweetpea and I love the chicken burritos from Chipotle. I've been searching for a marinade that I can make at home and taste similar to the chicken that we have at the fast food chain and I found it! It's from the Tacolicious Cookbook and since we live in Houston, it was super easy to find all the ingredients that I need to make this delicious chicken taco. It's definitely a keeper for us!

Tangy Achiote Rubbed Grilled Chicken Tacos

(Source: Tacolicious Cookbook)

2 pounds boneless, skinless chicken thighs

2 tablespoons ground annatto seeds

1/2 teaspoon ground allspice

1/2 teaspoon ground tumeric

2 tablespoons arbol chile powder

2 tablespoons kosher salt

2 tablespoons dried mexican oregano

2 teaspoons agave nectar

4 cloves garlic, crushed

2/3 cup cider vinegar

1/4 freshly squeezed orange juice

Put the chicken in a large, heavy duty zip top plastic bag. In a small bowl, combine the annatto seeds, allspice, tumeric, chile powder, salt, oregano, agave nectar, garlic, vinegar, and orange juice and mix well. Add the spice mixture to the chicken and seal the bag closed. Massage the contents of the bag to coat both sides of the chicken evenly with marinade. Let the chicken marinate in the refrigerator for 2 hours or overnight. Prepare a medium fire for direct heat cooking in a grill. Bring the chicken thighs to room temperature and remove them from the marinade. Place the chicken on the grill rack directly over the fire and cook, turning after about 10 minutes. Cook for another 10 minutes on the other side. If the chicken is starting to burn or cook too quickly, move to a part of the grill with indirect heat and continue to cook. The chicken is done when an instant read thermometer inserted into the thickest part registers 165 degrees.