Anniversary and Cake-er-versary

Andrew and I just celebrated our 2-year anniversary. Can you believe it has been TWO years? Crazy. Anyway, he was very sweet to me and picked up 2 very large cupcakes from Crumbs for our anniversary dessert. One was Brownie and the other was Caramel Apple. I should have taken their pictures before we cut them, but I forgot. They were delish.

We were in Mexico for our 1 year anniversary last year, so we never got around to eating the top of our wedding cake. It has been in my mom's spare freezer. I know what you are thinking- ew, gross, right? Well, we defrosted it this week, and I have to say, we were pleasantly surprised! It held up really well. No freezer burn or anything! And completely edible! How romantic!

The Magical Properties of Peanut Butter

Did you know that if you micro peanut butter (go for the low-fat Skippy) and a few tablespoons of fat free half-and-half for 30 second intervals and stirstirstir, you get a magical peanut butter sauce?? OK, maybe it is not magical, but it is very delicious on fat free fro-yo! Can you see why I have not had time to blog?? I have been too busy discovering magical things in the kitchen!

Fancy Devil

I love making devilled eggs. Especially the testing part of "making."

I don't follow a recipe. Sorry. I know that's annoying, but it's a pretty simple process.

I use eggs, mayo, salt, black pepper, and a bit of dry mustard (secret ingredient). I keep tasting little bits until the amounts are right. (Don't worry, you will have plenty!) The trick is to get the consistency you want with the yolk and mayo, then add just a bit of salt/pepper/dry mustard at a time until you love it. Good advice, yes? It won't take as much salt as you may think because of the mayo. Nothing against salt, of course. You know how I love it. Just being honest.

Everyone likes a different "devil-level," so I add just a light sprinkle of cayenne pepper to the tops once they are filled for those that like it hot (and I mean a light sprinkle- don't sprinkle from the jar. Use your fingers, then WASH THEM). Then they get paprika for more color. Those that don't like it hot, get paprika only.

The eggies in the photo were made with a decorating tip and frosting bag because it was a special occasion (Rosh Hashanah). Usually, I just use a tiny spoon.

Please do not ask me about hard-boiling eggs. It is a crap-shoot, especially with an electric range. Sometimes the shells stick, and sometimes they don't. If anyone knows the trick (and don't say "run them under cold water as soon as they are cooked") please do tell!

Look, Mom!

We took your advice!

I can only take credit for the eggs. The pizza (potato, bacon, onion, rosemary) is curtesy of Butera's of Seaford. Yum! I love brunchy things!