I hope that everyone had a safe and happy 4th of July! And for my Canadian readers, I hope you had a great Canada Day earlier this week! Yesterday was filled with good company, good (I mean great) food, laying on the couch with tummy-fullness, and watching the fireworks. My old roommate and his boyfriend came over to grill with my husband and I, and it was great. They brought “white hots,” which is a Western New York specialty, as well as a homemade orzo salad. I made two appetizers and dessert.
This post will focus on one of the appetizers and the dessert, as they were 4th of July themed…I know, I’m a day late, in case anyone would have wanted to make these, but you can bookmark/pin/fb it and use it next year! Or adapt for any other holiday.
I made red, white, and blue health-ified deviled eggs. It was actually a lot easier than I initially thought it would be. Well, peeling the eggs was NOT easy (thankfully my sweet husband stepped in and peeled most of them), but everything after that was super simple. All you do is soak 1/3 of the whites in red food colouring and 1/3 in blue food colouring, following package instructions (for mine, 1cu hot water, 1tbsp white distilled vinegar, and 1tsp food colouring). The original blogger’s recipe said to soak for about one minute, but I let them soak for about 5 minutes (and whipped up the yolks during that time), and they turned such a vibrant colour, as you can see in the pictures. They also dyed my hands blue. It’s mostly gone today, except there is some blue in the crevices of my fingernails. The yolks ended up really runny, and I dropped one deviled egg yolk-side-down onto the platter, so I apologize for the unflattering pictures. Despite the runniness, they were sooo good, and we gobbled up about half of them. We would have eaten more, except we consumed ourselves with the other appetizer, and my roommate’s boyfriend brought Red Vines as a snack, also. The yolks call primarily for low fat plain yogurt, which is the health-ified part of this (most of the time, deviled eggs call for a lot of mayo, and if you don’t use reduced fat mayo, that can add up the points/calories/fat/etc. very quickly). I think if you reduce the amount of yogurt, then it’d be less runny. I also included a sprinkle of paprika in the eggs, and several grinds of salt and pepper, as I thought they were a bit bland using the original recipe. This would be a great idea with other holidays as well – red and green food colouring for Christmas, orange and black food colouring for Halloween, etc.
I also made firecracker sprinkle cookies from Simply Gloria’s blog. OMG this was the best idea ever. Seriously, who would have thought to use store-bought cake mix to use in lieu of traditional cookie dough?? We have all decided we will never use regular cookie dough again. The cookies were so soft, moist, chewy, and just utterly delightful. I realize that I am starting to sound cheesy, but there is just no other way to describe it. We may or may not have had all the cookies but one yesterday (in my defense, our roommate also had some, so they were divvied up among 5 people). The sprinkles added a nice, festive touch, and the white chocolate chips added some delicious amazingness (yes, that’s a word…I think). This recipe is also versatile, as you can use different coloured sprinkles for different holidays. Please make this soon. I’m begging you. In fact, my husband wants to buy another box of cake mix today, so I can make the cookies again tonight. Additionally, I saw another recipe that was similar, using the cake mix, however it called for baking powder and vegetable oil, instead of butter, and it didn’t include the white chocolate chips…that might be healthier, but trust me, the chips and butter are perhaps what made it even more amazing that it already was.
Firecracker Sprinkle Cookies
-1 box French Vanilla Cake mix
-1cu butter, melted (1cu = entire stick. deal with it.)
-1 egg, beaten
-1tsp vanilla extract (original recipe called for imitation rum extract or almond extract)
-1cu white chocolate chips (I only used 3/4cu and it was perfect)
-red, white, and blue sprinkles (as much or as little as you want)
-Preheat oven to 350 degrees.
-In a large bowl, melt the butter. Stir in the vanilla cake mix. Add the beaten egg and extract. Pour and stir white chocolate chips with the sprinkles.
-Roll the cookie dough into balls with your hands, smash a little with your pal, then place on a greased cookie sheet.
-Bake for 8-10 minutes. Allow the cookies to finish baking on the baking sheet for another 5-7 minutes after you take them out of oven.
-Serve hot or cold, either way they’re delish.
Red, White, and Blue Deviled Eggs
-1doz hard boiled eggs
-1/2cu non fat or low fat plain yogurt (I’d recommend using less than 1/2cu)
-1/2tsp dry mustard
-salt & pepper, to taste
-I added a sprinkle of paprika
-Cut eggs in half, take out yolks and place them in a medium bowl.
-Mix 1cu hot water, 1tsp food colouring, and 1tbsp white distilled vinegar. Soak 1/3 of the whites in red and 1/3 in blue, let soak for 1-5mins.
-Meanwhile, mash the yolks with a form, then add yogurt, mayo, mustard, salt and pepper, and whip up with spatula or fork until smooth and creamy.
-Take out egg whites and place on paper towel to allow excess color to drip off, then arrange on a serving platter.
-Pipe the egg yolk mixture into the egg white halves, using a pastry bag with a tip, or just with a spoon.