Curried Deviled Eggs #Recipe


Last week, I made these Curried Deviled Eggs for a ladies group I’m a member of. Everyone asked for the recipe, so I’m providing it here for all my friends. Enjoy!

Curried Deviled Eggs

6 Boiled Eggs, peeled
1/3 Cup Mayonnaise
2 Teaspoons Yellow Mustard
1 Teaspoon Curry Powder
1/4 Teaspoon Salt
2 Tablespoons Celery, minced
2 Tablespoons Zucchini, minced
Sweet Paprika for garnish


1.     Cut the eggs in half, placing the yolks into a bowl and the whites on a serving plate.
2.     Combine the egg yolks with the mayonnaise, mustard, curry powder, and salt. Stir until completely combined. Add the celery and zucchini to the filling mixture and stir to incorporate.
3.     Fill the egg cavities with the filling, mounding it up for a nice, generous portion. Garnish each egg with a bit of paprika. Cover and chill thoroughly before serving. Store leftovers, covered, in the refrigerator. Curried Deviled Eggs can be made ahead and will keep for up to three days.

Chocolate #Recipe! And A #99cent eBook!


I recently made a Boston Cream Pie and the recipe called for the cake to be topped with chocolate ganache. Well! Let me tell you, I have been making chocolate ganache and drizzling it on everything: ice cream, brownies, cakes, cookies, fresh fruit. You name it, I’ve drizzled it. And I think you should, too. Here’s the recipe so you can give ganache a try. The corn syrup offers a glossy finish. Don’t have corn syrup? No problem. Leave it out.

Chocolate Ganache

1 cup semi-sweet chocolate bits
2 tablespoons white corn syrup (optional)
1/2 cup whipping cream

Stove top method: Add chocolate bits and corn syrup to a bowl. Heat cream in a small saucepan until just at the simmering point. Pour hot cream over chocolate and stir until chocolate is fully melted and mixture is smooth. Drizzle over your favorite dessert.

Microwave method: Add all ingredients to a bowl and microwave for 30 seconds. Stir. If mixture is not warm enough to melt chocolate, microwave for an additional 15 seconds. Be careful not to scorch the chocolate! Stir until chocolate is fully melted and mixture is smooth. Drizzle over your favorite dessert.

I've made this chocolate ganache using both methods and each method works just fine. Use whichever you prefer. 

~~oOo~~

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Celebrating My Birthday with Boston Cream Pie #Recipe @DonnaFaz


I celebrated a milestone birthday last week. My birthday cake was a delicious Boston Cream Pie. I found this recipe at Life, Love, and Sugar, and after a tiny bit of tweaking, I made my cake. There are three components to this dessert: the cake, the cream filling, and the chocolate frosting. The recipe looks a little complicated, but it’s not at all difficult and the result is scrumptious! I hope you’ll give this recipe a try.

Ingredients:

For the cake:
2 1/2 cups all purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
3/4 cup butter, softened
3 tablespoons vegetable oil
1 1/2 cups sugar
1 tablespoon vanilla extract
4 large eggs, room temperature
1 1/4 cups milk

1.      Preheat oven 350° F. Spray two 9-inch round cake pans with baking spray, line bottoms with parchment paper.
2.    Stir together the flour, baking powder, and salt in a bowl and set aside.
3.    In the bowl of electric mixer, cream together the butter, oil, and sugar until light and fluffy, about 4-5 minutes.
4.    Add the vanilla and mix to combine. Add eggs one at a time and beat on medium speed until well incorporated. Scrape down the bowl and beater to ensure all ingredients are combined.
5.     With the mixer on low speed, add half of the flour mixture, then add the milk. Add the remaining flour mixture and beat on medium speed only until flour is incorporated, stopping to scrape down the sides as needed. Over beating at this stage results in a cake that is dense and tough rather than light and fluffy.
6.    Divide the batter evenly in the pans and bake 23-26 minutes, or until a toothpick inserted in the center comes out clean. (While cakes are baking, make the cream filling.)
7.     Remove cakes from the oven. Allow to cool in pans for 5 to 8 minutes. Then turn out cakes onto racks to cool completely.

For the cream filling:
3/4 cup sugar
4 tablespoons cornstarch
2 cups milk
4 egg yolks
2 tablespoons butter
2 teaspoons vanilla extract

1.      In a medium size saucepan, mix together the sugar and cornstarch. Add the milk and stir to combine. Cook over medium heat, stirring constantly, until mixture boils and thickens. Turn down the heat and simmer for a couple of minutes. Remove from heat.
2.    Place egg yolks in a medium size bowl and whisk until smooth. Temper the yolks by adding a small ladleful of hot, thickened milk mixture to the yolks and whisk briskly. Add another ladleful of the milk mixture to the yolks and whisk again. Then add the tempered yolk mixture to the pot of cream filling and whisk together. Place pot back on the heat and simmer, whisking constantly, for 2 minutes. Remove from heat.
3.    Add butter and vanilla, stirring to combine. Pour cream filling into a bowl, cover with cling film, placing the plastic directly on the surface to prevent a skin from forming. Place in the refrigerator to cool.

For the chocolate topping:
1 cup semi-sweet chocolate chips
2 tablespoons white corn syrup
1/2 cup heavy cream

1.      Place chocolate chips and corn syrup in a small bowl.
2.    Heat the cream in a small saucepan until just at the simmering point.
3.    Pour hot cream over the chips and allow to sit for 3 minutes, then stir the chocolate until smooth and silky.

Assemble the Boston Cream Pie by placing one layer of the cooled cake on a cake plate. Spread the cream filling on the cake layer. Top the cream filling with the second cake layer. Pour the chocolate sauce over the top of the cake, allowing the sauce to drizzle over the sides. Refrigerate until ready to serve. Cake is best eaten the day it is baked but can be kept, covered, in the refrigerator for up to 3 days.


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Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting #Recipes #Foodies

My son recently celebrated his birthday and he requested this cake for the small family celebration we had in his honor. The 3-layer cake is exceptionally moist and the frosting is, I believe, the best I've ever made (I kept dipping into it with a spoon! lol). 

For the Lemon Poppy Seed Cake:

3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons lemon zest
8 ounces butter, room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla extract
3/4 cup whole milk
1/4 cup lemon juice
3 tablespoons poppy seeds

For the Lemon Cream Cheese Frosting:

16 ounces cream cheese, softened
8 ounces unsalted butter, softened
4-6 cups confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice

Make the Lemon Poppy Seed Cake:
1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment.
2. Whisk together 3 cups cake flour, baking powder and salt. Add lemon zest and whisk again. Set aside.
3. In a small bowl, combine milk and lemon juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk.
4. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 3 minutes. Scrape down bowl. With the mixer on low, add eggs one at a time.  Mix well after each egg. Add vanilla extract. Mix to combine.
5. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture.  Do not over mix. Add poppy seeds and mix to combine. Stop the mixer and scrape down the bowl and the mixer blade. Batter will be thick and fluffy.
6. Divide batter evenly between the three 8″ round pans. Smooth tops with rubber spatula or knife to evenly distribute batter in the pan. Bake for 25-27 minutes, until toothpick inserted into center comes out clean. Let cool in pans for 10 to 15 minutes. Remove to wire rack to finish cooling.

Make the Cream Cheese Frosting:

1. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
2. Add vanilla, lemon zest and juice and mix until combined.
3. Gradually add confectioners sugar, adjusting amount, until desired sweetness is reached. Scrape down the sides of the bowl. Whip until smooth.

Assemble the Cake:
1. Place one layer of cake onto serving plate or cake stand and top with about one cup of lemon cream cheese frosting.  Repeat with second cake layer, more frosting and then last layer of cake.  Crumb coat and frost cake with remaining frosting.
2. If desired, create soft swirls in the frosting by lightly placing the tip of an offset spatula against the frosting while spinning the turntable. Your spatula will naturally move up the side of the cake, leaving a imprinted swirl.
3. Decorate with lemon slices and a sprinkle of poppy seeds, if desired.
Serve at room temperature. Store, covered, in the refrigerator.

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