America’s Test Kitchen Deviled Eggs

As I’ve mentioned before, my husband doesn’t have much of a sweet tooth. In fact, the one food weakness he has is deviled eggs. Not just any deviled eggs. These.

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I love my America’s Test Kitchen Cookbook. Something about the detail and testing that encompasses each recipe appeals to my logical nature. I don’t just want a recipe to be successful, I need to understand WHY it is so.

America's Test Kitchen Deviled Eggs - Bakerlady

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Totally Delicious and Easy Campurritos

I may have stumbled upon the most perfectly transportable, absolutely delicious breakfast food ever. These breakfast burritos are fantastic for your next camping trip because they can be made in advance and just thrown on the fire. Camping + burritos = campurritos. Thanks to Ninth and Bird for the awesome name! What other breakfast food can you eat outside in mismatched jammies, while hanging with horses? They’re also fantastic for busy mornings at home. My kids are 5 & 7 and they’re completely capable of heating these up on their own from frozen. You know, while mommy catches up on her beauty sleep gets in an early morning workout.
This recipe is easily adaptable to your own tastes. You can use sausage, ham, bacon, leftover ground taco filling…whatever you’d like for the meat. I added potatoes, onions, eggs and cheese to a Hillshire Farm Smoked Sausage and they were fan-freakin-tastic.

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Eric A. Strata

Let me warn you right up front that for the next week or so, you’ll be hearing a whole lot about my best friend Bethany. You may remember her from these Salted Caramel Chocolate Cupcakes I made to say goodbye when she (sob) left me to move to Maui. Obviously there are benefits to her living there. Namely, we have a place to stay for the very reasonable price of free. Actually, Bethany does requires one thing…that you allow her to Martha Stewart you while visiting. She’s a meet you at the airport with a lei, basket of chocolates and lotions on your bed, act as your chauffeur/chef/activity coordinator, wash and fold your clothes, play with your children, pack a cooler and a bag of goodies for the beach, provide you with rockin’ sunblock, and set up an umbrella so your pale freckly skin is protected kind of friend. Being with Bethany is, in a word, ah-mazing. Bonus, we have equally out of control hair and manic smiles when being blown off the edge of the world on top of Haleakala. It’s always a good thing to have friends who are equals on the crazy train of life.

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Honeyed French Toast

I’ve been making french toast the same way for years. Eggs, a little milk, some sugar and vanilla. Beat, dunk, pan fry. Nothing to write home about, but good enough. Until I made THIS recipe I didn’t know just how delicious french toast could taste.

I guess I never realized what good french toast was supposed to be like. Now I know. Here’s what it should NOT be.
1. Dry in the middle
2. Soggy in the middle
3. Bland
4. In need of a gallon of syrup to make it delicious

The technique for this recipe is the key. Yeah, the custardy egg dip is delicious. I’ll bet you can guess the secret ingredient just by the recipe name. Ya’ know, cause you guys are super-genius type people. Honey makes the eggs sweet and thick. Yum. First, we soak our bread well then set on a cookie rack to settle in the eggs for just a minute.

Then, melt up some butter. Mmmmmm. Butter.

Grill up two pieces at a time in the butter.

Set all the finished pieces on the cookie rack inside a cookie sheet. Bake for 5 minutes.

The fry then bake gives you a nice golden crust on the outside and perfectly consistent cooked sweet eggy bread throughout. Gloriously good.

This golden toast doesn’t even really need syrup. My kids (ages 3 and 5) gobbled down several pieces each with only some strawberries on top. Not one complaint.

It’s that fantastic. Rich, moist and delicious.

Honeyed French Toast
from Alton Brown

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

Directions

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Easy Cheesy Breakfast Bake

This is a delicious filling breakfast dish that you can easily make for brunches, playdates, lazy Saturday mornings or whenever you have a hankerin for a special (but simple) breakfast. You can put the whole thing together the night before and just pop it in the oven at your leisure in the morning. I absolutely LOVE recipes you can make in advance. You won’t believe how easy it is to throw together. You’ll be out of the kitchen in about 10 minutes flat. [Read more…]

Simple Egg Salad Sandwich

It is practically a requirement to eat egg salad sandwiches the day after Easter. Or for an entire week after Easter if you have lots of kids who collected gads of eggs. Funny story actually, at my parents yesterday there were LOADS of kids scurrying about collecting eggs (we have a big family). Candy filled, some with money in them, bubble eggs, confetti eggs – we had the whole spectrum of oval-shaped delights. As I was watching kids eagerly scooping them up and into their baskets, I saw one little girl pick up a “real” egg. When she realized it wasn’t chocolate coated, sugary or filled with a treat/toy – she turned up her nose in disgust and put it right back where she found it. It was cause for great amusement among the adults who witnessed it, but made me a little sad that our kids don’t realize the simple joy of an egg anymore. Eggs are like the perfect food. In addition to being a great source of protein, the hard-boiled ones are easily transportable and delicious. I’m glad my munchkins brought home a bunch of them for me yesterday so I could make this salad for our sandwiches today. [Read more…]

Perfect Hard-Boiled Eggs

It’s Easter time and everyone is getting their eggs ready to be dyed, hidden, found and gobbled up. I’ve discovered a couple of things that help create absolutely perfectly hard-boiled eggs. You may be thinking “How hard can it be? Throw some eggs in some bubbling water, right?” Wrong! It’s really a science. There are atrocities passed off as hard-boiled eggs on every buffet table in America. No more I say! No chalky yolks. No ugly gray rim where the yellow meets the white. No dry rubbery texture. And most importantly of all, no pockmarks where you’ve spent 30 minutes picking off miniscule pieces of shell that stubbornly cling to the egg despite your best efforts. I believe in a better egg! Ok, climbing off my soapbox now to tell you exactly how to do it! [Read more…]

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