Hot cross buns! Hot cross buns! One ha’ penny, two ha’ penny, Hot cross buns! If you have no daughters, Give them to your sons…
I love, love, love me some hot cross buns. Waking up on Easter morning, running into the kitchen to see Hot Cross Buns in the oven was life altering. Something so simple and easy yet so irresistibly good – how could they not change lives?!
Of course we always had them on Good Friday, but us kids didn’t really understand what that was. But boy, when we got tucked in and told we were having Hot Cross Buns in the morning it was like Christmas Eve.
You remember that anticipation that kept you from closing your eyes for more than a few minutes at a time.
I love that my son gets to embrace this tradition today, and I imagine he’ll share it with his children too. Or at least marry someone who will. Everyone has their own way of making hot cross buns, and I’ve added a little twist to mine. My mom used to use raisins her mom used currants, I use white chocolate chips. Don’t judge me, they’re soo good!
I make my Hot Cross Buns pretty big, but we like ’em big. Truth be told, they would probably bake better if they were smaller. We’ve never had enough leftovers to need to freeze them, but I imagine they would keep for a couple days at least. What do you think?
I was trying to find something to go along with my baked manicotti and happened upon this recipe from White on Rice Couple. The recipe is for Garlic Knots and they looked too good to not try. I knew I wanted some type of garlic bread without it being a plain garlic bread. With the Garlic Knots we had something to dip in the left over easy marinara sauce.
I altered the recipe a bit and only used half of the dough. I put the remaining dough in a Ziploc bag and have it in the fridge for future use. Reading through the comments on the original recipe’s post I see that the dough will keep up to a week and still be good (longer yields a sour dough type bread.) I know we’ll use the dough because these are absolutely amazing.
The main changes I made to this recipe was the garlic sauce. I used 2 sticks of unsalted butter and only a drizzle of oil (swirled around the bowl once.) I also used garlic powder instead of garlic cloves because I ran out. Good enough reason!
Ever noticed how sometimes the simplest dinner can be all the rave? Take Sloppy Joe as an example. It’s something we’ve enjoyed for generations and come on, what kid doesn’t love them?
The beauty of making your own Sloppy Joe’s is you get to choose what goes in it. Peppers, onions, mushrooms – anything and everything you desire can be added – or omitted. Go all out or keep it simple. See, beautiful! Here is a great recipe for Sloppy Joe’s that seems very customizable.
Pair them with homemade French Fries and homemade hamburger buns and you’re set. Of course you could just buy the buns from the store, but where’s the fun in that? Don’t be intimidated at the thought of homemade hamburger buns – you can do it.
Making your own hamburger buns is a great way to ensure only the best for your family. You control the size and know the ingredients. Not to mention it’s so easy to make them. No – really, super easy!
On a day when I don’t feel like spending hours in the kitchen, this is my go to, healthy and hearty meal; what’s your?