Game of Thrones Cocktails

Game of Thrones Cocktails

Only six more days until the Game of Thrones finale! I’m beyond excited for it but also dreading the end of my favorite show… It feels like the show just came back. This past weekend I had the best time coming up with Thrones themed cocktails to make for the finale. After much deliberation, I settled on The Red Wedding (blood orange sangria), The White Walker (Columbian coco loco), The Wildfire (green apple and ginger martini), The John Snow Cone (blackberry lime margarita snowmen), and The Mother of Dragons (prosecco with dragonfruit).  Hope you enjoy these as much as I did!


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Traditional Sangria with Blood Oranges

Ingredients (Serves 4):

  • 1 apple, cored and sliced into small pieces
  • 1 blood orange, rind on, sliced into small pieces
  • 3 – 4 tablespoons sugar or agave
  • 1 cup orange juice
  • 1/3 cup brandy or rum
  • 1 750 ml bottle dry red wine

Method:

  1. Place the apples, oranges, and sugar in a large pitcher and muddle with a muddler or wooden spoon.
  2. Add the orange juice and brandy, then muddle again for approximately 30 seconds.
  3. Add the red wine and stir to incorporate, then taste and adjust flavor as needed.
  4. Add ice and serve as is. Garnish with a blood orange segment and wedding cupcake topper (I printed mine and glued it to a toothpick)

 

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Coco Loco (Columbian Coconut Cocktail)

Ingredients (Serves 4):

  • 1/4 cup rum
  • 1/4 cup vodka
  • 1/4 cup tequila
  • 2 cups coconut cream
  • 1 cup coconut water
  • Juice of 4 limes
  • 2 table spoons sugar or agave

Method:

  1. Place all ingredients in a blender and blend for a few seconds until smooth.
  2. Pour over ice and serve with a blue sprinkle-rimmed glass.

 

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Green Apple Ginger Martini

Ingredients (Serves 4):

  • 1 cup vodka
  • A small piece of ginger, grated
  • 2 large tart green apples (plus an extra for decoration)
  • 1/2 cup water
  • The juice of 3-4 limes
  • 1 tbsp simple syrup (boil equal parts sugar/honey and water until fully dissolved)
  1. Make the ginger infused vodka ahead of time by stirring the grated ginger into the vodka and refrigerating for at least two hours. The longer you leave it, the spicier the ginger flavor will be.
  2. Slice the apples and blend them with the lime juice and water on high speed until smooth. Pour the liquid through a fine mesh strainer to remove any pulp and foam.
  3. Add the apple/lime juice, the vodka, the simple syrup, and ice to a cocktail shaker and shake will before pouring into a chilled martini glass. Garish with a thin apple slice, carved into the shape of a flame and tinted with green food coloring.

 

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Blackberry Lime Margarita Snow Cone

Ingredients (makes 5 1/2 cups of margarita syrup):

  • Ice
  • 6 cups sugar
  • 1 1/2 cups water
  • 1/3 cup lemon juice
  • 1/3 cup lime juice
  • 1/4 cup Cointreau
  • 1/2 cup tequila
  • 1/2 cup blackberries
  1. Bring the sugar and water to a boil and stir until the sugar dissolves completely. Remove from the heat and allow to cool completely.
  2. Mix in the alcohol and citrus juices with the sugar water and mix well. Divide in half and chill in the fridge.
  3. Blend the blackberries with 2 tablespoons of water on high speed in a blender until liquified. Pour through a strainer to remove the seeds and mix the blackberry mixture with half of the margarita mixture. Refrigerate that as well.
  4. When you are ready to serve, blend your ice in a powerful blender (or use a snow cone maker if you have one! I believe places like Target sell them?). The ice should be as soft and fluffy as possible.
  5. Fill the glass half full with the blended ice and pour the lemon/lime mixture over it until the ice is fully coated. Then scoop a large ball of ice on top of that and pour the blackberry mixture onto that. Garnish with a blackberry and cocktail sword (or make one with a toothpick and aluminum foil like I did).

 

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Prosecco with Dragonfruit:

Ingredients:

  • Prosecco
  • Dragonfruit

Method:

  1. Use a melon baller to carve out three balls of dragon fruit. Place them in the bottom of a champagne flute.
  2. Pour the chilled prosecco over the fruit and serve immediately.

 

Cheers!

-Kirby

 

The Perfect Fruit Tart

Fruit TartLast week we had to skip our first week of blogging since we launched Glü. Michelle travelled back to L.A. for a visit and the day we planned to make something, we both got job interviews, Michelle had to fly back to San Francisco, and then all of a sudden we were both employed! The chaos led to a slight moment of panic for me but I soon relaxed after everything settled down. This past weekend I was able to spend a warm Sunday afternoon making my favorite summer (or any season really) dessert – this fruit tart – for a game night with family and friends.

The beauty of this recipe is its ability to be both deceptively easy and show-stopping. It can make any amateur baker look like a professional, and can vary in difficulty depending on the variety of fruit you use. Plus this homemade version, with fresh fruit, a vanilla cream cheese filling, and a citrus glaze, is so much better than anything you will find in a grocery store.


Ingredients:

Crust:

  • 1/2 cup powdered sugar
  • 1 1/2 cups flour
  • 1 1/2 sticks unsalted butter, softened and cubed

Filling:

  • 1 8oz package of cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • Fresh fruit (I chose raspberries, blueberries, strawberries and kiwi)
  • 1 tbsp cornstarch

Glaze:

  • Juice of 2 lemons
  • Juice of 1 large orange (or two small ones)
  • 2 tbsp water
  • 1/4 cup granulated sugar

Preheat your oven to 350º F. In a large bowl, combine the powdered sugar, butter and flour until completely incorporated and you can form a compact ball.

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Press the crust into a buttered tart pan. I only had a deep dish tart pan so I filled the dough half way up the sides, but a shorter one would be much easier. Make sure that the crust is completely even on the base and sides, and use a sharp knife to trim the top of the edges for a cleaner presentation.

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Poke a few holes in the base of the crust and bake in the oven for approximately 15 – 20 minutes, until the crust is a pale golden color around the edges.

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While the crust cools, whisk the cream cheese, vanilla and sugar in a bowl until smooth.

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Then spread the mixture over the cooled crust with the back of a spoon until even.

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Wash your fruit and then go ahead and slice all of the pieces you plan to use. It’s much more enjoyable to have your materials ready so that you can sit down and enjoy the fun part – decorating.

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Now time to get creative! Arrange the fruit however you would like, in pretty circular patterns or stripes. My mom likes to make this tart with just raspberries, the perfect compliment for the cream cheese filling and much easier for those who don’t like the idea of decorating.

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To make the glaze, combine the citrus juices, water and sugar in a small sauce pan. Whisk over low heat until the sugar has dissolved. Then add the cornstarch and whisk quickly until the cornstarch is fully incorporated. Bring the liquid to a rapid boil and then immediately remove from the heat. The glaze should be semi-thick and slightly yellow/orange in color. You can place it in the fridge or freezer to seed up the cooling process.

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Using a kitchen brush, gently coat the fruit with your cooled glaze to add the final glistening touch to this beautiful dessert.

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Serve right away or place in the fridge to eat later.

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Happy baking!

-Kirby

 

Emoji Lollipops

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Emojis have always held a special place in my heart. They add a little something extra to my digital life and are often the primary reason that I laugh out loud from texts with my friends. From my days recreating emojis with Snapchat’s drawing feature to procrastinating studying for finals to everyday texting with my friends and family, Emojis have always had my back. There is an emoji for pretty much everything and every mood. Can you even imagine a world without them??? (cue eye roll from mom and dad).

As Kirby and I are always looking for new and unique crafts to try for our blog, we absolutely love taking suggestions from our readers. We’d like to give a special shout-out to Diane Estephan for giving us this awesome idea. We had so much fun turning our favorite emoji faces into tasty lemon lollipops to share with everyone. 😍😂😳😉😎


Materials:

  • 2 cup sugar
  • 2/3 cup corn syrup
  • 1/4 cup water
  • 1 tsp lemon flavoring (we used these)
  • Yellow food coloring
  • Candy thermometer
  • Lollipop molds and sticks
  • Royal icing (black, white, red, blue – find our recipe here)
  • Piping bags or ziplock bags

Combine sugar, water, corn syrup, lemon flavoring, and food coloring into a large saucepan over high heat.

 

Stir continuously until mixture is brought to a boil. Insert a candy thermometer and keep stirring until the mixture reaches 310˚F.

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Once the mixture has reached 310˚F, remove the saucepan from the stove and transfer it into another container with a spout (I used a Pyrex measuring cup). Carefully pour the mixture into the lollipop molds. Immediately after, insert the lollipop sticks. It is important not to wait too long as the mixture hardens relatively quickly!

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Let cool for at least 30 minutes before removing from the molds.

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After removing the lollipops from the molds, you may begin turning the lollipops into your favorite emojis with royal icing!

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Allow the icing to set and harden before handing out and embracing your inner-emoji!

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Enjoy!

– Michelle

Homemade Strawberry Rhubarb Pie

pie (13 of 17)There is nothing quite like pie for the 4th of July! When thinking about what dessert I wanted to make for this year’s celebration, I quickly settled on a summer staple in the Feagan household: strawberry rhubarb pie. It is the perfect balance of sweet and tart, and when homemade, it is so comforting and delicious. Served warm with vanilla ice cream and it is pure perfection. While apple pie is the typical American staple, I thought this recipe would fly for the holiday as long as I dressed it up a little for the festivities.

I hope everyone’s holiday is filled with friends and family, BBQs, parades, fireworks and sunshine. And for our non-American followers, this pie tastes good on any continent! 😉

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Ingredients & Materials:

  • Two pie crusts (I like this recipe)
  • 4 cups chopped rhubarb
  • 3 cups chopped strawberries
  • 1/2 cups sugar
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 1/2 teaspoon orange zest
  • 2 tablespoons fresh orange juice
  • 2 tablespoons butter
  • 1 egg yolk
  • 1 9-inch pie pan
  • vanilla ice cream (optional)

Dice your rhubarb and strawberries into approximately 1/4 inch pieces.

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Mix all of the ingredients together in a large bowl until the dry ingredients are fully incorporated into the fruit juices, then set aside.

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Roll out your first pie crust on a floured surface and gently place in a greased pie pan.

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Trim the edges so that they just slightly extend past the pan edge.

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Pour your filling into the pie. Don’t worry if you don’t use all of the filling, you don’t want the pie to overflow. I always use all of the fruit but then pour in part of the liquid until the pie is full.

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Place the pie in the refrigerator to chill while you roll out the second pie crust. Use a sharp knife to cut your crust into inch-wide strips (you can use a ruler if you want to be more precise).

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Cut your butter into small chunks and evenly disperse them across the surface of your pie filling. Then use the strips to make your lattice. I like to lay half of the strips one way first.

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Then weave the remaining strips going the other direction. Trim the edges and press them down once the lattice is in place. Finish the crust by brushing whisked egg yolk over the surface and sprinkling with sugar. That will give it a nice shiny golden brown color and a sweet sugary crunch.

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Preheat the oven to 375º F and place the uncooked pie back in the fridge until your oven is fully heated. Once the oven is hot, bake your pie for approximately an hour and a half. Once the top and the edges begin to brown, cover the pie with foil so that it doesn’t burn as it continues to bake.

 

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Allow the pie to cool slightly before serving, and don’t forget the ice cream!

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Happy 4th of July!

-Kirby

Graduation Cake Pops

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Well, we did it! We finally graduated from UCLA this past weekend. Somehow it was four years ago that we met as timid young freshmen, new to the city of Los Angeles. Looking back on all the friends and memories we’ve each made during our time here, graduation feels almost surreal. It’s the end of an era!! Despite the sadness that comes with leaving behind our friends, our apartments, and our beautiful campus, we are beyond excited to begin the newest chapter in our lives.

Starting this week, we will be working on this blog together from different cities (Michelle is headed to San Francisco and Kirby will be staying in Los Angeles), but we look forward to collaborating on ideas from afar and co-writing our content. To celebrate the end of the best four years of our lives, and the last craft we’ll be making together for a while, we made these graduation cake pops. Of course we made ours blue and gold for UCLA, but they are easily customizable to any school colors. They were (almost) too cute to eat!


Materials & Ingredients:

  • Cake (no shame in a box mix!)
  • Frosting
  • Cake pop sticks
  • White candy melts
  • Chocolate fondant
  • Yellow and black/brown royal icing (you can find our recipe here)
  • Ziplock bag or piping bag
  • Sprinkles
  • Baking sheet
  • Styrofoam or cardboard box for holding the finished cake pops
  • A knife
  • Scissors

Bake your cake and allow to cool completely.

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Mix the icing in little by little until the mixture is moist enough to form a ball, but not too sticky that it will fall off of the stick — we used about 1/4 of a container. Form as many golf ball-sized cake balls and place them on the baking sheet.

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Insert your sticks into the balls. Our secret is to melt a little bit of the candy melts and dip the sticks into the melted chocolate before inserting them into the cake balls. This insures that they won’t fall off the sticks when decorating. Then place the tray in the freezer for at least 30 minutes.

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While the cake pops chill, you can make the fondant graduation caps. They aren’t hard to make but take a few steps so following these pictures might help! On a powdered sugar surface, roll out your fondant to about an 8th of an inch. Cut half of the fondant into little squares and cut the other half into thin strips. Cut your strips into 1.5 inch segments. Make your royal icing. You can get away with just half or even a quarter of the recipe. Dye half of it yellow and the other half black or brown, and place each color in a piping bag or ziplock. Cut a tiny hole in the edge. Use the black/brown icing to pipe on the end of your 1.5 inch long fondant segment. Then roll it into a circle, and repeat for each segment. Then pipe the black icing onto the top of the circle and place the square fondant piece on top. Finish them up with a little yellow icing tassel on top!

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Once you have finished the grad caps, set up your decorating station. Lay out your sprinkles, set aside your grad caps, and prepare your cardboard box or styrofoam to hold the finished cake pops. If you use a cardboard box, poke holes in the bottom and flip it upside down to hold the individual sticks. Melt your candy melts in a deep, narrow bowl or cup.

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Dip the chilled cake pop into the melted chocolate in one fluid motion. Avoid twisting or bending the cake pop, just pull it out.

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Immediately dust the cake pop with sprinkles.

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And finally, finish it off with a graduation cap. Place the finished cake pop in the styrofoam block or cardboard box to cool and harden, and repeat the process until you have finished all of the pops.

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Go Bruins and Happy Graduation!

-Michelle and Kirby

 

Father’s Day Beer “Can”dles

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For every Father’s Day since I was a little girl, I have hand crafted gifts for my dad. I’ve made cards, pop-up books, picture frames, paintings, placemats – you name it. In fact the other day when he and I were cleaning out the storage closet, I found a leaf family I once made him. There were dried leaves with cut out lips and eyes and paper hair that matched our family’s. It was pretty funny and also really sweet to see that he still had it. I never really believed him when he said he preferred handmade gifts and always vowed to buy him nice things once I had my own money, but now that I’m older I understand where he’s coming from.

These candles incorporate a classic dad favorite: beer. You can transform your dad’s favorite beer into decorative “can”dles (ha, get it?) that will always remind him of you.

I hope all the hardworking and loving fathers out there enjoy the holiday, as well as those who have selflessly stepped up and taken on that important role for children who aren’t as lucky as I’ve been to have an awesome dad. A special thanks to my dad, who loves and supports me endlessly, always pushing me to be courageous,  adventurous, curious, passionate, and kind. I’m very fortunate to have such an incredible role model.


Materials:

  • Wax
  • Empty beer cans
  • Candle wicks
  • Scissors
  • A funnel
  • Glass bowl
  • Can opener

First determine how many candles you plan to make and remove as much wax as you will need for them from the packaging. Cut the wax into smaller pieces so that it will melt easier. Place the pieces into a glass bowl and microwave on medium power for 30 second intervals until completely melted.

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While the wax melts, use a can opener to remove the top of the can. Be careful not to cut your fingers!

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The remaining lip of the can should be nice and smooth.

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Use oven mits to remove the hot wax. If you want to add a scent to your candle, go ahead and add that now. My dad isn’t a big fan of scented candles so I left mine unscented. Then dip the base of the wick into the wax and carefully position it in the bottom of the can. Allow the wax to harden for a few seconds so that the wick is secure.

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Insert the funnel so that the wick is in the middle.

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Pour the remaining hot wax into the funnel until the can is almost filled to the top.

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Leave the candle to completely cool and harden.

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Use scissors to trim the wick, and just like that, you have beer candles!

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Happy Father’s Day!

-Kirby

Homemade Raspberry Jam

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Summer is coming! We honestly could not be more excited. With summer comes berries and with berries come all our favorite berry recipes — ice cream (if you haven’t seen last week’s post on homemade blackberry vanilla bean ice cream, definitely check it out), pies, and of course, berry jam! This week, we decided to share our favorite homemade raspberry jam recipe with you all. From morning breakfasts with toast, brunch with croissants and brie, or tea with scones, this jam is a staple item in our diets.

Whether you want to add a little something extra to your meals at home or you need the perfect summer gift for your friends, this jam is your answer. It’s surprisingly easy to make your own jams at home and delightfully better than anything you can buy at your local grocery store – guaranteed!


Ingredients/Materials:

  • 1 lb raspberries
  • 4 cups sugar
  • 1 lemon
  • Saucepan
  • Wooden spoon
  • Ladle
  • Candy thermometer
  • 5 8oz. mason jars
  • Twine
  • Labels

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Wash your berries well before you begin.

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Combine sugar, raspberries, and lemon juice into a large saucepan over high heat.

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Stir continuously until mixture is brought to a boil.

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Insert a candy thermometer and keep stirring and skimming foam from the surface (as needed) until the mixture reaches 221˚F.

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To test if the mixture is ready the be jarred, scoop a small amount into a bowl and place into the freezer for 3 minutes. If the jam has a gelatinous consistency when taken out, you’re ready to proceed.

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Using a ladle, transfer the jam from the saucepan into the mason jars. Seal and place in the fridge for 12-24 hours for best results. If you are gifting the jam and want to add an extra touch, create labels and attach to the jar with twine. Enjoy!

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** Note: in the interest of time, we did not go through the canning process. This process is not necessary unless you plan on storing the jam over a period of months.**

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Happy jamming!

– Kirby and Michelle

 

 

 

Homemade Blackberry Vanilla Bean Ice Cream

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Alas! Summer is near and our favorite foods are once again returning to our daily lives (watermelon, gazpacho, peach cobbler, rosé anyone??). A few weeks ago when the sun was out and early signs of summer were wafting throughout the air, we caught the ice cream bug. A little too chilly for sorbet, but warm enough to daydream of tropical fruit and juicy, plump berries, we settled on this recipe. This homemade vanilla bean ice cream with fresh blackberry swirled throughout is such a special treat and one that really makes it feel like summer is just around the corner.


Ingredients:

  • 2 cups heavy cream
  • 1 cup half & half
  • 1 cup granulated sugar
  • 2 vanilla beans
  • 6 large egg yolks
  • 1 small container of blackberries
  • 1 lemon

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Prepare an ice water bath by filling a large mixing bowl with water and ice, then set aside. In a medium saucepan, combine the cream, half & half, and 2/3 cups of sugar. Split the vanilla beans in half and carefully scrape away the seeds into the pan. Simmer over medium heat for approximately 12 minutes, until the sugar is dissolved.

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While that simmers, whisk the egg yolks in a large bowl until slightly frothy.

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Remove the cream mixture from the heat and slowly pour 1 cup of it into the egg mixture, continuously whisking until smooth. Pour the egg/cream mixture back into the saucepan and cook over low heat for about 2 minutes, constantly stirring, until you have a creamy custard.

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Remove the mixture from the heat and pour it into a fine sieve, using a spoon to press it through.

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Place the bowl of strained custard into the ice bath and allow to chill until completely cool.

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Meanwhile, place the blackberries into a small sauce pan, along with the remaining 1/3 cup of sugar and the juice of half a lemon. Cook on medium heat, occasionally stirring, for about 15 minutes, until the berries have broken down and the sugar is dissolved. Don’t be afraid to mash the berries as they cook.

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The result should be a thick, ruby red sauce filled with seeds.

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Press the sauce through a sieve to remove those pesky seeds.

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When the vanilla custard has cooled, pour it into the ice cream maker (or any tupperware container if your don’t have one). Turn the mixer on and allow your ice cream to freeze until it is the consistency of soft serve. Then gently pour your blackberry sauce into the ice cream, folding it a few times. Be careful not to overfold or you will lose the pretty red swirls and it will just turn pink.

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Place the ice cream in the freezer and continue to chill until it hardens to your desired consistency. Then serve with fresh blackberries!

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Happy one month until summer!

-Kirby and Michelle

My Mom’s Deviled Eggs Recipe

Deviled eggs LA (20 of 22)Deviled eggs were one of those foods that as a kid, I decided I hated (despite trying them), and very adamantly stuck to that decision. I thought they were so gross, and I never understood why everyone flocked to them at family gatherings, gobbling down one after the other. It wasn’t until a few years ago when I was working in a restaurant and I had to taste everything on the menu, that I tried my first deviled egg. And I fell in love. Silly child me.

Although a bit fiddly, they are so simple to make, and everyone somehow has their own version of the recipe. In my family, my mom makes the most amazing deviled eggs and everyone knows it. They are a bit tangier and spicier than most – just the way I like them. A few weeks ago my boyfriend Alex and I (and our dog Lola) drove to Santa Fe to visit my mom. We had the most incredible visit filled with delicious food, cozy movie nights, and board games on the patio by the fire. It was perfect. I took advantage of the trip to get her famous deviled eggs recipe to share with you all. They go great with margaritas 😉

Happy belated Mother’s Day to my incredible mother Jody, the strongest, most inspiring woman I know.

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Ingredients: (yields 24 deviled eggs)

  • A dozen eggs
  • 3 tablespoons unsalted butter, softened
  • 4 tablespoons mayonaise
  • 4 tablespoons rice vinegar or apple cider vinegar
  • 1 teaspoon sugar
  • 2 tablespoons grainy mustard or dijon mustard
  • hot sauce, to taste
  • salt and pepper, to taste
  • Sieve
  • Piping bag or plastic ziplock bag
  • Star shaped piping tip

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Fill medium pot half way with water and bring to a boil. While the water heats, prepare an ice bath in a casserole dish or large bowl. Gently place the eggs into the boiling water and allow to cook for 11 minutes. Carefully remove with a slotted spoon

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Place the cooked eggs into the ice bath and leave them there until they are completely cool.

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Gently peel away the shells, careful not to peel away and of the egg whites. Discard the shells and rinse the peeled eggs so that no remaining shell bits are stuck to the outside.

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Cut each egg in half.

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Carefully pop the yolks out of the egg whites and place them in their own bowls.

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Mix all of the ingredients except the salt, pepper and hot sauce in with the yolks. Throughly mash with a fork to get rid of any lumps. Spoon the mixture into a sieve. Using the back of a spoon or your clean hands, press the yolk mixture into the sieve and into a bowl beneath it. This will give you a perfectly creamy consistency. And yes, I now realize I need to buy a new sieve.

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The mixture should be smooth and lump-free. Now you can add the salt, pepper and hot sauce to your liking. You can adjust the recipe at this point to however you like it. If you prefer it a little tangier, add more vinegar and mustard. If you want it creamier, add butter or mayo.

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Once the filling is exactly how you like it, spoon it into a piping bag or plastic ziplock fitted with a star shaped tip. Pipe the eggs full of mixture. Don’t be afraid of using too much because you won’t run out – remember you’ve added a bunch of stuff to the yolks!

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Finish by garnishing with paprika and/or dill.

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Serve with cornichons on the side. Margaritas are optional – but highly recommended.

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Happy belated Mother’s Day to all the moms out there!

-Kirby

Homemade Sugar Cube Tins

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Is there any time in a day more important than coffee time? When we’re moaning and groaning at 6:30 a.m., hair in a nest on our heads, drool still dried onto our faces, the only thing that gets us out of our warm beds is the comfort of the glorious coffee maker.

This craft makes that coffee time a little bit more special (it’s true, that is possible!). We made our own sugar cubes and decorated little tin cans to put them in. It is pretty enough to set out on the counter and we don’t know why but for some reason sugar is much more exciting when it comes in tiny cubes! We made one batch plain and one with cinnamon and cocoa. In the future we’ll try out some new ideas such as raw sugar or adding dried mint leaves for tea.


Materials

  • Sugar
  • Cinnamon and cocoa (optional)
  • Sugar cube molds

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sugar cubes (1 of 17)

 

sugar cubes (8 of 17)

sugar cubes (11 of 17)