Is this recipe made up, you wonder?
Yep, it is.
All because I fell in love with some chipotle mayo from Yutzy’s Farm Market and I use it on everything that I think it might possibly go with.
We had a fish fry last night. One of the couples from church (Jr. and Darla) go up to Lake Erie to fish every year. Then, they clean the fish. And then, they GENEROUSLY share them with us. I know. We’re privileged. And we realize it and are very grateful.
They and their kitchen helpers fry/bake the fish (there’s some of each) and make a big roasterful of scalloped potatoes and do pork chops for anyone who doesn’t like fish. Then, the rest of us bring salads and desserts. It’s quite a spread… the row of food tables is roughly the length of an airport runway (give or take a few hundred yards) and is lined down both sides with food food food. Good stuff! I’m wishing right now that I’d have taken my camera along to take a picture of it.
So, anyway, I was trying to decide what to make in the salad category. I just got a new Dessert Decorator, and it HAD to be something that I could use that for. The decorator was a just-for-anyhow gift from my husband, which are THE best kind of gifts.
So now, we’re only eating soft foods that can fit thro the decorator… but hey, at least we’re eating pretty stuff. 😉
I made twice-baked potatoes a couple days ago and piped them into the shells with the decorator, but then I had a problem. I hadn’t thought of the cheese. So it was forfeit cheese and see the beauty or have potatoes with yummy melty cheese on top. The cheese won. Oh well. I still had fun doing it.
Anyway, back to what to take to the fish fry, I thought of Deviled Eggs.
And while I was getting the yolks out of the whites, I thought of my beloved Chipotle mayo and decided to throw some of that in there. Next time, I’d add more… it adds a little kick and I didn’t want to add too much kick for some unsuspecting person at a church fish fry who doesn’t like kick.
Chipotle Deviled Eggs
3/4 cup mayo (use less if you prefer a stronger egg yolk taste)
2 tsp. Dijon mustard
1 Tbsp. Roasted Chipotle Mayonnaise (more would be better 😉 )
1/4 tsp. salt
1/2 tsp. pepper
Hard boil the eggs. Peel and cut in half. Put yolks in a food processor; set whites on a serving tray.
Running the yolks thro’ the food processor makes for a creamier filling. After there are no chunks left, add the rest of the ingredients. Pipe the filling into the egg white shells. (Side note: sometime, try piping egg filling into an egg white with one hand WHILE holding still enough to take a picture with the other hand )
Here’s a little tip: when you’re getting the last of the filling out of the bowl, it’s nice to have one hand to hold the bowl and one hand to use the scraper, putting the filling right into the decorator as you’re scraping. This leaves no hand to hold the decorator so… prop it in a cup.
If you want to garnish the tray with tomato roses, but don’t know how, this link is for you: How to Make Tomato Roses.
Coming up in the next few posts: Tiffany’s ladybug birthday cake, Fun play-with-your-food Spring-themed stuff, and Donut Muffins.
This is just going to be a miscellaneous post of 12 pictures that have to do with kitchen/cooking/eating that happened in the last few months. It’s called catch-up. These incidents fall into one of 2 categories:
1. Not important enough to merit their own post.
2. Happened too long ago that a whole post on them now would be like digging up old bones.
I didn’t know I was going to do this post, or I would’ve just thrown my Before/After picture in this list because that whole deal was a bit embarrassing in the previous post. I’m not going to keep talking about my diet in future posts, but I do know that getting it out in the open now definitely makes me feel more accountable, which is a good thing.
First up is a birthday cake by Lexi and Tiffany. Lexi is 8 and Tiffany is 4. This was this past January and since then, Tiffany had a birthday and turned 5… her ladybug cake will be featured sometime soon. But here, it was Shannon’s birthday. The cake was Lexi’s idea, so I let them have at it. It’s a chocolate sheet cake with peanut butter icing… because a sheet cake would give them more room to scribb—oops, I mean, decorate, than a 9×13 would. I helped with the baking and spreading the frosting, but they did ALL the decorating. Lexi made the smiley face and the heart and did all the writing… meanwhile, Tiffany did the picture down in the corner (yeah, not exactly sure what it’s supposed to be, but I think I can make out a person on the left of it). Lexi was surprised how hard it is to write with frosting. 😉 (And no, she doesn’t have her eyes closed like it looks.) This is a pie from one time a few months ago when I NEEDED a chocolate peanut butter fix NOW. I pulled a baked pie crust out of the freezer, spread a layer of peanut butter on it, filled it with some instant pudding, put chocolate and Cool Whip on top, sprinkled it with Nestles powder, and TA-DA! I had a ready-to-eat-pie in 10 minutes flat!
Tiffany was playing with her little doll named Paige while drinking chocolate milk. She thought it was so cool that Paige would stay hanging when she’d let go of her.
(And no, she doesn’t have her eyes closed like it looks.)
This is a pie from one time a few months ago when I NEEDED a chocolate peanut butter fix NOW. I pulled a baked pie crust out of the freezer, spread a layer of peanut butter on it, filled it with some instant pudding, put chocolate and Cool Whip on top, sprinkled it with Nestles powder, and TA-DA! I had a ready-to-eat-pie in 10 minutes flat!
You know how when you have a problem, you try to find a solution? And then sometimes the solution doesn’t work because it hinges on another problem? And then you have to back up and fix that problem before you can fix the initial problem?
Is anyone still with me? If you didn’t follow, I’ll explain it using a few more words… I know I was kind of concise in that first paragraph. Ok, just kidding.
Well, here’s my problem: I miss this cooking site. And having fun in the kitchen. And trying new stuff, making tried-and-true stuff, playing with food, etc.
Solution: Ok, duh, so start cooking, making, playing, and updating!
Problem hinging on that solution: I’m on a South Beach diet, and I couldn’t eat 90% of the stuff I’d make. And if I can’t taste it, how would I rate it? Plus, it would take ALOT of the fun of cooking away. I started posting alot around Christmas time and was planning to keep it up, then one day in January, I looked in the mirror, and decided to go on a diet, and well, you know the rest of the story (see above).
So, I found a solution: Make a diet exception. So, I did that. I decided that I can have 1 serving of anything I put on here. It’ll just be, you know, a cross I have to bear, you know, because I really DO actually want to stay on my diet, you know.
I hope you won’t get tired of me posting cheesecakes ALL. THE. TIME! 😉
When I was thinking out loud, rambling to Shannon about my problem/solution/problem/solution and told him how I’m solving it all, his comment was (as if he was saying this one day after my blog was up and going regularly again), “37 posts on Kitchen Scrapbook today?! and 24 yesterday?!!!”
Here’s where the out-of-my-comfort-zone tidbit comes in… I’m putting on a Before/After picture of myself. WAY out of my comfort zone…even if I keep the pictures small …and even if the pictures are in poor lighting. But by posting this, it’ll give me some accountability to keep on and get to the Final picture. So, here you go, this is what the halfway mark looks like, I just passed it a few days ago…
Now, onto the mints. Not sure if you can trust my judgement on these… of course they were good! Hello… it’s CARBS!!
Ahhh, carbs. How I love thee.
Maybe if I was eating normally, they’d get a good/average rating instead of a ‘they were absolutely awesome’ rating. I don’t know. So, just make them yourself… they’re easy enough!
This recipe was not taken from a cookbook. It was taken from the book The Hand that Rocks the Cradle. The book title doesn’t even have to finish that sentence …we all already know that we rule the world. If you’re a mom and don’t have that book, you should. It’s great. Every 2-page spread is loaded with inspiration, Bible verses, real life experiences, and here’s my favorite: little sayings/quick quips/advice. A few pages have some fun little recipes on them, like page 145 with Mint Patties.
1 lb. powdered sugar (I’ll save you some research… that’s 3 3/4 cups)
2 tsp. cream
1 Tbsp. soft butter
1 egg white (unbeaten)
1 tsp. vanilla
Mix together and shape into patties. Dip in chocolate.
And there you have it, simple as that. I got done putting all the ingredients in and then thought “Uhhhh, MINT patties? It must mean mint patties in looks only, because there’s no mint in the recipe.” So, I added about 1/2 tsp. of peppermint extract.
I just threw everything into a bowl and mixed it, but it made little pea-sized balls, so I added a bit more cream and then it all blended together like a dough.
Instead of shaping the patties (which I thought would be too time-consuming), I rolled the ‘dough’ out and used cookie cutters. Got a variety of shapes that way too, which inspired me to make a mental note that these could go with any theme or holiday… just make it in whatever shape is right for the occasion!
I chilled the patties in the fridge for about a 1/2 hour before dipping them. I dipped some, half-dipped some, and ‘scribbled’ on some. You could even leave some plain, or add a tint of green food coloring.
This recipe made about 6 dozen mint patties.
So, I can only have 1 serving… how many patties is 1 serving? Just wondering, because the recipe doesn’t say. Oh well, I’ll just assume the whole batch is 1 serving. 😉