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Chick Deviled Eggs

~ lindy

My Eggs aren’t perfect in any way but they were fun to make.  I’ve tried lots of ways to get eggs to come out smooth every time but I think it can just be the eggs themselves.  I think thicker shells have a lot to do with the outcome.  Some say using  eggs that aren’t real fresh, cook this way or that but I just always bring my eggs to a boil and then put the lid on and take off the heat and let continue cooking for about 12 minutes for hard-boiled eggs for our altitude  in Northern Utah.  Then I drain off the water and add cold  water along with Ice, allow them to cool completely and peel them under cold water. If yours turn out perfect every time I would LOVE to know your trick.

These Chick Eggs are all over Pinterest.  I used sliced cut carrots and cut each slice into fourths and for the nose and black peppercorns  for the eyes.

Deviled Egg Mixture:

*12 Hard Boiled Eggs, peeled and cut each egg laying on its side, 1/3 of the egg for the head and 2/3 for the body and remove egg yolks into bowl

*1/2 cup Olive Oil Mayonnaise

*2/3 cup Plain Greek Yogurt

*2 tablespoon Sugar or  Honey or Sweetener of your choice

*1/2 teaspoon Smoked Paprika

*Sea Salt and Black Pepper (not freshly ground)

*1/4 teaspoon Vanilla Extract

Pipe or spoon the egg yolk  mixture into and pile onto the top/center of the egg white body.  Then add the head part of the cooked egg white and place it so the front has the egg yolk mixture showing for the face.  Add two pepper corns for the eyes and a triangle piece of carrot for the nose.

Enjoy!

Lindy

Peanut Cakes

~ lindy

Peanut Cakes

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Makes 20 Peanut Cakes

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Sponge Cake:

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*1 Heaping cup All-purpose Flour, sifted

*1 Heaping teaspoon Baking Powder

*1/4 teaspoon Sea Salt

*4 Egg Whites, whipped to stiff peaks

*4 Egg Yolks, beaten

*1/2 cup cold Water

*1/4 teaspoon Almond Extract

*1 teaspoon Vanilla Extract

*1 (16 ounce) Unsalted Peanuts, chopped small, topping

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Instructions:

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1. Sift the flour, baking powder and salt 5 times. Set aside.
2. In a bowl add egg whites, use a hand mixer and whip egg whites until frothy and makes stiff frothy peaks.
3. In another bowl add egg yolks, vanilla and almond extracts, use a hand mixer to beat the egg yolks. Then slowly add the water and flour mixture, alternating beat until combined.
4. Now, fold in the egg whites into the egg yolk flour mixture.
5. Pour mixture into 2 parchment lined quarter baking sheets
**Note:  For another option is to use a standard cake pan lined with parchment paper.  Then after baking and cooling cut them into 20 squares and then turn each square on its side and cut again down the middle of each square making 40 squares.). I cut them with sharp scissors or use a serrated knife.
6. Bake in a 325*F. (Pre-heated oven) for 25-30 minutes.
7. Remove from the oven and lift out holding onto the parchment paper and allow to cool on cooling rack/racks.
8. Cut cooled cake into 20 squares or number of squares desired. Frost each square. (Recipe below)
9. Frost all sides of the cake except the bottom of each square.
10. Now place the chopped peanuts in medium bowl and dip/drop the top each frosted square into the chopped peanuts and then sprinkle or push the chopped peanuts onto the sides of the peanut square.
11. Pick up the peanut square and place in an airtight container. Repeat until all squares have been dipped and refrigerate until ready to eat and enjoy.

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Butter Cream Frosting

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*2 tablespoons Meringue Powder plus 6 tablespoons water, whipped together with hand mixer, set aside

*1/2 cup Butter, almost room temperature

*1 to 2 tablespoons Heavy Whipping Cream

*4 cups Powdered Sugar-more as needed, for a semi thick frosting for frosting cake squares

*1/4 teaspoon Almond Extract

*1/2 teaspoon Vanilla Extract

*Pinch of Sea Salt, literally

1. Using a stand mixer with paddle attachment on medium speed: cream together the butter and powdered sugar, adding a cup at a time until combined.  Then add the whipped meringue mixture.  Beat together on medium high for 2 to 3 minutes. Then add the almond and vanilla extract. Add pinch salt.
2. Slowly add the more powdered sugar as needed for a semi-thick frosting.
3. Frost sponge cake squares as explained above.

Enjoy!

Lindy