Hot Cross Buns. One a penny, two a penny....

I love the warm spicy smell of them, warm from the oven, split and spread with lashings of butter and washed down with a cup of tea. Or toasted for breakfast the next day. They are simple to make, the only time consuming part being the dough rising. I just put sultanas in mine because I am not a fan of mixed peel, but you can add any dried fruit or mixture of fruits that you like.

I just throw everything into my Kitchenaid and let the dough hook do the hard work. When they dough looks smooth and elastic, leave the dough in the bowl (covered in clingfilm) in a warm place for an hour or so until it has doubled in size. After this first rising, punch the dough down and divide into 8-10 pieces, shape into balls and place on a greased baking sheet. Cover the buns with oiled clingfilm and leave in a warm place again for 30-40 mins to rise for a second time (Or you can at this stage leave them overnight in a fridge on the baking tray, take them out the next morning and leave in a warm place for 30-40 mins)

Before baking, the only 'fiddly bit' is doing the crosses. Mash about a tablespoon of soft butter or margarine into 2 tablespoons of plain flour with a fork and mix to a soft pipe-able dough with cold water. Put this dough into the corner of a plastic sandwich bag, snip the corner of the bag with a scissors and use it like a piping bag to make a cross on each bun. You can of course use a proper piping bag and plain writing nozzle for this but that would make more washing up!

Bake the buns at 180C for 20-25 mins until nicely browned. While they are still warm out of the oven, brush them with the milk and sugar glaze. Then put on the kettle and enjoy!

Hot Cross Bun Recipe:

210ml warm milk (30 secs in the microwave)

1 egg

450g Strong White Flour

1 sachet easy-blend yeast

50g soft butter or margarine

1 1/2 teaspoons mixed spice

1 teaspoon cinnamon

pinch salt

3 handfuls sultanas (or any other dried fruit)

Place all of the above into a food mixer fitted with a dough hook and mix on a low speed for 7-10 minutes until the dough looks smooth and elastic. Follow directions as above.

Milk Glaze:

Put about 200ml of milk in a saucepan and add 2 heaped tablespoons of sugar. Heat and stir until the sugar has dissolved, but dont let the milk boil. Brush over the hot buns as soon as they come out of the oven.

21st Birthday cake

Its not too often that I get the chance to make a proper celebration cake, and I certainly do not profess to being a professional decorator, but when my Daughter turned 21 recently and decided to throw a party, I just had to rise to the challenge and produce something a bit special. I would have loved to make her one of those fabulous topsy turvy cakes that you see on Ace of Cakes, but that was stretching things a bit so I had to decide on a simpler design.  It had to be pink (everything has to be pink where she is concerned) and she wanted it stacked like two presents. We made a chocolate biscuit cake for the base, Nigella's buttermilk birthday cake (How to be a domestic goddess) for the top.  The cakes were covered in a thin layer of white marzipan before I covered them with fondant icing. I was pleased as punch with the bow I made for the top of the cake with some Sugar Florist Paste as it was the first time I had used it. I made the bow a few days beforehand and filled the centres with paper towel before leaving to dry out. Then I simply stuck on cut-out flower shapes and piped a few swirls on the cakes. I wrapped the stems of a few ready made sugar flowers around a pencil to add a quirky corkscrew effect. The finishing touch was a light coating of pearl lustre spray all over the cake to add a nice glistening shine. Not such a professional cake close up, but I dont think it was a bad amateur attempt!

Butterfly

We have just got these amazing Nordic Ware cake tins into the shop (and available on the website). These heavy duty, professional weight aluminium tins are exquisitely detailed and the girly side of me couldn't wait to try out the Butterfly cake pan. I would definitely recommend using Wilton Cake Release to grease the tin and ensure the cake will easily slip out of the tin. I have to admit that I cheated and used an odlums quick cake mix as I was too impatient to get the ingredients together. It worked like a dream. No problem turning out the cake (leave it in the tin for 10mins -no more, no less- when you take it out of the oven)

I could barely wait before I let loose on the pink and white icing. Ok, I won't win any prizes for my decorating skill, but what little girl (or big girl!!) wouldn't be delighted with this?

Other favourite shapes for me are the backyard bugs muffin pan, which can be used for cakes or jellies, the Beehive pan and the beautiful Rose bundt pan, which would be lovely filled with fresh fruits and simply dusted with icing sugar.

Eat Me!

Loving anything to do with cupcakes I was dying to buy this new book by Xanthe Milton aptly called "Eat Me" - The stupendous, self-raising world of cupcakes & bakes according to Cookie Girl. Its so pretty and pink and full of cupcake and cookie recipes.  I was particularly attracted to the French Toast cupcakes as I like anything with cinnamon.
As you can see they turned out perfect and luckily I had lots of tasters in work to eat them up! I would recommend using a large closed star nozzle from Kaiser for the buttercream icing, as the size of the nozzle means you can cover the cakes in two quick swirls.

Quick Update!

Apologies for my absence lately! We have been very busy for Christmas (good complaint!) and I am really only coming up for air now. Thought I had better put a small update here.
Jim's Kitchen cookbook sold out within weeks of its launch and happily it went to print again and we have just got copies of it back in stock so order now before it's gone again!
January is a quiet month as we wait for the trade shows in February. Thats when we get to see whats new and exciting for the Kitchen and get to place our orders for new stock, so keep an eye out for something fresh for the new year soon.
You can now find us on Facebook so please become a fan and we will keep you up to date with what's going on at The Kitchen Dresser.

'Jim's Kitchen' new cookery book

We are very privileged to have been chosen to sell the new cookery book from popular Portlaoise chef, Jim Tynan. His book, Jim's Kitchen, is filled with delicious recipes, many from his restaurant in Portlaoise. Most of the recipes are simple and wholesome and Jim's philosophy for using quality, local and seasonal ingredients shines through.
In April 1982 Jim opened his first premises in Portlaoise. His business has grown over the years and The Kitchen and Foodhall is now a popular cafe/restaurant and a must-see for anyone visiting Portlaoise. His popularity was confirmed in 2007 when he won Laois Person of the year.

We were delighted to host a Christmas Cake demonstration by Jim in our store last Wednesday night and we were astonished that over 120 people showed up to see him demonstrate simple techniques for making, baking and icing Christmas cakes. (His christmas cake recipes are in the book) It was a very enjoyable night for all and hopefully we will be hosting other demonstrations in the near future.

Home Sweet Home

We love all things retro at The Kitchen Dresser and we know our customers love the retro/vintage look too. So we are very excited to have got in these retro metal signs from €4.95, 'Home Sweet Home' Blackboards , €14.95 (hang in the kitchen for those essential family reminders) and these homely 'Home Sweet Home' Mugs - a bargain at only €3.95 each.

Also new in we have these really cute and colourful paper chain kits and paper bunting. A real blast from the past and great fun for the kids. At only €6.95 they are sure to be a big hit at your next party or celebration