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Irish Soda Bread

irish-soda-breadIngredients
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

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Welcome Tisha!

TishaWe’d like to give a warm welcome to our newest ItzDone team member, Tisha Duggan​! As our Operations Aficionado, Tisha will be an integral part of the day to day operations at ItzDone. Tisha has over 25 years of experience in publishing with Time Inc., and Bonnier Corporation in New York City. We are thrilled she joined the ItzDone team!

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Restaurant Uniforms

restaurant-groupIf you own a restaurant, it is important to have restaurant uniforms so your employees can represent your brand the way you envision. Everything a patron experiences at your restaurant —  the sign on the door, the menu, the employee uniform — is an opportunity for branding. Uniforms compliment the restaurant atmosphere and sell the brand.  Call us today about our restaurant uniform packs at 866-846-8708 or info@itzdone.com.

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Red Velvet Sandwich Cookies

vday1 (18.25 ounce) box red velvet cake mix
2 eggs, lightly beaten
1/2 cup vegetable oil
1 tablespoon bourbon

Icing
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 teaspoons evaporated milk
1 teaspoon vanilla
1/2 cup flaked coconut
4 cups confectioners’ sugar
1/2 cup chopped pecans

Directions
Preheat the oven to 375 degrees F (190 degrees C).

Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.

Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the confectioners’ sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.

Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies.