Over the Easter weekend my mom came in to town to visit. Usually she makes strawberry pies and deviled eggs. It’s always something I look forward to every Easter. We decided to make it together this year and I’m so glad I finally learned her recipes. It’s so much easier than I thought! I will definitely be making these more than just one time a year!
-12 large eggs
-4 tablespoons mayonnaise
-3 tablespoons sweet pickle relish
-2 teaspoon prepared mustard
-2/8 teaspoon salt
Dash of pepper
1.Place eggs in sauce pan.
2. Add water to cover eggs.
3. Bring water to boil.
4. Remove pan from heat and let stand for 15 minutes.
5. Drain water and add ice cold water to eggs. (This will help to peel easily.) Let eggs chill.
6. Peel eggs.
7. Cut eggs length wise and carefully take out yolks. Place yolks in a bowl.
8. Add mayonnaise, relish, mustard, salt, and pepper, Mix well.
9. Place mixture in eggs and garnish with paprika.
With Easter coming up, I thought I’d repost a wreath that I made a couple of years ago! It’s a super cute and easy DIY.
– wicker wreath
– spray paint
– pastel plastic eggs
– hot glue gun
1. Spray paint the wicker wreath. You might need two coats depending on how evenly you applied it.
2. Hot glue the plastic eggs around the wreath.
Recipe: Basic Cake Balls
I’ve been on a major cake ball kick lately. I first made them at the beginning of the month for Easter and then this past weekend for a bachelorette party. I have a Nordic Ware cake ball pan, so that makes it so easy, especially when using a cake mix like I did!!
– 18.25-ounce box cake mix
– cake ball pan
– 32 ounces (2 pounds) candy coating
1. Make cake mix according to box and cut the baking time in half.
2. Place on cooling rack after they come out of oven.
3. Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
4. Place the candy coating in a deep, microwave-safe plastic bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl without burning your fingers. (I usually work with about 16 ounces of coating at a time.)
5. Melt the candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring with a spoon in between. You can also use a double boiler. Either way, make sure you do not overheat the coating.
6. Now you’re ready to coat. Take a few cake balls at a time out of the refrigerator or freezer to work with. If they’re in the freezer, transfer the rest of the balls to the refrigerator at this point, so they stay firm but do not freeze.
7. Place one ball at a time into the bowl of candy coating. Spoon extra coating over any uncoated areas of the cake ball to make sure it is completely covered in candy coating. Then lift out the cake ball with your spoon. Avoid stirring it in the coating, because cake crumbs can fall off into the coating.
8. Holding the spoon over the bowl, tap the handle of the spoon several times on the edge of the bowl until the excess coating falls off and back into the bowl. This technique also creates a smooth surface on the outside of the cake ball.
9. Transfer the coated cake ball to another wax paper-covered baking sheet to dry. Let the coated cake ball slide right off the spoon. Some coating may pool around the base of the ball onto the wax paper. If so, simply take a toothpick and use it to draw a line around the base of the cake ball before the coating sets. Once the coating sets, you can break off any unwanted coating.
10. Repeat with the remaining cake balls and let dry completely.