Heavenly Caramel Apple Cake

Good evening my friends!  I have missed this place!  I have been so busy, as you all know.  I am back and wanting to share a recipe that was quite a happy accident!

My daughter in law had stopped over and sweetly announced she was "hungry for something sweet".  "Let's bake something"!    I told her I wasn't up for anything major, but I agreed.  She said, "you have apples, and angel food cake mix".  I gave her the deer in headlights look, mostly to say, "OK. go for it,  make something amazing".   So this was her idea, I just brought it to life and it turned out really good.  You don't get the texture of angel food cake, but you get the flavor.  The apples will settle at the bottom and then you have the caramel on top, oh YES!  I was clearly unsure how this would turn out.  I figured the worst case scenario is we could sit on the sofa, digging it out of the pan while watching Little House On The Prairie.  Good times....

If you want to use a homemade angel food cake recipe, go for it.  I, however, wasn't going to all that work when I was changing the texture anyway.  If I were serving a true angel food cake, I would have.  OK, let me be honest, I PROBABLY would have!

Enjoy my daughter in law's cake, and make it for someone you love!

You will need:
1- Angel Food Cake Mix
50 Kraft Caramels
1 cup milk
3 apples, peeled and diced FINE

In a small saucepan, place unwrapped caramels and milk.  Heat on low, stirring constantly until caramels have melted and mixture has become smooth.  Remove from heat and let stand until cooled. 

In a large bowl follow angel food cake instructions.  When it is a fluffy and combined, fold in finely diced apples and  HALF of the COOLED caramel sauce.  Pour mixture into an angel food cake pan, sprayed with nonstick cooking spray (well).  Place into a preheated 325 oven for 35-45 minutes.  Use the toothpick test to check when it is done!  Let stand 5 minutes and carefully run a knife around the edges, inside and out.  Turn out onto a plate for serving.  Let cool 20 minutes.  Pour over the rest of the caramel sauce and serve!  If the caramel cools to much and won't drizzle, just heat it back up for a minute until it is pourable again.  (I doubt this will happen but just in case)

ENJOY!

Peanut Butter Eggs

Hi friends.  I hope you seeing this via the FB link provided but I just can't guarantee it.  With that said, please come to the website, it is as easy as clicking JOIN THIS SITE.  Facebook is going down, and fast, and I know you have all seen it and heard it but the reality is that, it is a huge social medium for bloggers, businesses, etc.  So it hits us really hard.  People undoubtedly prefer everything in one place.  You can go to Facebook and get your links to anyone you like, all on one website but you are no longer able to count on that.  Please consider joining me here, and/or via email updates.  There is NO spam, simply notifications 3 times a week of my new posts in your email.  It is so discouraging, but I am grateful for still being able to chat more "real time" on my fan page there.  Remember you can also find me on Pinterest, Instagram, and Twitter.

Disclaimer:  I am NO sculptor so no dogging on my lack of ability to create a proper egg shape, GOT IT? HAHA!

Now for these eggs.  My husband was CONVINCED he could come up with a peanut butter filling that was far closer to the real Reese's peanut butter filling than just a creamy peanut butter.  He wanted the texture and consistency, so on his day off we went at it.  I think we hit it pretty good.  It definitely isn't just creamy peanut butter, and the consistency is fairly nice.  So if you think this is just another peanut butter egg recipe, it is, but it ISN'T! 

Thank you George for your constant inspiration, challenges, love, and support, I never take for granted how blessed I am to have a husband who is in complete support of my life and my life ambitions. 

So, there is only ONE small thing about these eggs.  You need to just free form them, and when you do, put them on parchment and FREEZE them.  Because the filling is a bit of a different texture, they take a bit to freeze well enough to dip.  I would suggest putting them on a fork and then spooning chocolate over the top.  I might even secretly suggest DOUBLE dipping them!  Just make sure you allow a couple of hours for them to set a bit in the freezer before dipping.  No fridge.....FREEZE.

1 cup CREAMY peanut butter
1/2 cup peanuts (chopped FINE)
1/2 cup powdered sugar
1/4 tsp salt
1/2 cup powdered milk

Mix by hand until all ingredients are combined.  And JUST IN CASE you were going to ask if you could just use chunky peanut butter, the answer is yes, but you still need to add the chopped peanuts, trust me.

Form into eggs, however you choose and place on a parchment paper lined baking sheet and FREEZE for at least 2 hours before dipping. 

2-3 cups of milk chocolate chips, your choice.
vegetable oil (optional)

Melt your chips in a bowl, 30 seconds at a time in the microwave.  When melted, if you need it a bit more runny, add a few drops of vegetable oil and stir well.  You can add it until you have the right consistency that you prefer for dipping.

Like I said, this feeling is a WEE bit soft, but will be so worth your efforts, trust me.  I, again, suggest using a fork to dip, so the entire egg is supported if it is flat on one side.  If you formed regular shaped eggs, you will be find!  Place back on parchment and refrigerate for 1 hour to set.  Decorate how you want, keep them smooth, swirl them on top or use colored melts, melted down to decorate.  Maybe even some sprinkles!

Store in the fridge until time to serve!!

ENJOY!!

Hot Cross Buns

So, is it wrong to mess with tradition?  I mean, putting you own twist on it is one thing but completely omitting things that some say, and surely are, imperative to a dish, is another.  Should I be proud that I did both?

 

There are as many recipes for "Hot Cross Buns" as there are people who love them.  My husband said in England he doesn't recall them having anything in them.  No dried or candied fruits, currants, raisins, citron, etc.  But I know that is traditional.  I read that in Australia and New Zealand, they do chocolate chips, YUM.  Well I decided to omit all of that.  In fact I even omitted some likely important spices.  No cloves for this girl, and no ginger either.  Cinnamon seems pretty traditional but I didn't want to feel like it was just another kind of cinnamon roll, so I threw that to the wind as well!

These look hard, but they aren't, so give them a try, they are definitely delish.  Share some with a friend, I hear that is good luck for your friendship!

I wrote this in the order of how I made it.  All ingredients are in bold purple.  Go for it!  Get your Hot Cross Buns on!

1/2 cup milk, heated to approx. 110-112 degrees F
1/2 cup flour
1 packet active dry yeast

Mix flour and yeast into heated milk.  Let sit for 10 minutes until it becomes slightly foamy. 

In a large mixing/stand mixer bowl combine:

1 2/3 all purpose flour
1/3 cup sugar
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 cup butter that has been cubed and then brought to room temperature
2 tsp vanilla extract
1 egg
yeast mixture
1 egg (egg wash)

Mix all ingredients, except yeast mixture, with a paddle attachment or hand mixer until combined.  When it is mixed, add in yeast mixture and egg and continue to mix until you get a dough.  Using your dough hook or hands, knead for 2 minutes, until a smooth ball of dough is achieved.  (did I just really use the word "achieved" in a recipe? YUCK!)

Butter a large bowl and place dough inside, flipping it a couple of times to coat the entire ball of dough.  Cover and let sit in a warm place approx. 1-1 1/2 hours until it is doubled in size.

Remove dough on to your counter and divide into 12 equal parts.  I rolled it into a log to do this, it just made it easier.  Roll each of your 12 pieces into a ball and place on a parchment lined cookie sheet.  Using scissors or a knife, cut a cross into the top of each one.   Cover with a towel and let raise another 30-45 minutes. Beat one egg with a splash of water and brush over the tops and sides of the rolls.  Bake at 375 degrees for 15 minutes.  WHILE THAT IS HAPPENING....

In a teeny weeny saucepan heat together

3 tbsp. sugar
2 tbsp. water

Bring to a bubble and set aside.

When the roll are done, IMMEDIATELY use a pastry brush and dab all of the tops with the simple syrup mixture.  Let cool 15 minutes before icing!

Icing
2/3 cup powdered sugar
1-3 tsp milk

Mix this together until you get a thick icing that you can easily pipe onto the buns!  I used a small tip in my pastry bag but you could use a simple Ziploc as well to pipe a cross on top.

I hope you enjoy these NON-traditional hot cross buns, and make them for your Easter dinner!

Easter Egg Nest Cupcakes

Did you know Easter is my favorite holiday?  I love it for all it stands for but I also love, Easter bunnies, flowers, and spring time!  Easter has always been the holiday closest to my heart religiously....... and because of CADBURY EGGS!  OH, OH, OHHHH I love Cadbury Eggs!  I mean, let's be real, I have been through a bag of these already.  I stalk the Easter aisle at every store.  I hoard these babies.

These cupcakes are SO fun.  They take one batch of a recipe I have already posted on Chefwannabe and some cupcakes.   Now as I always say, if you have a cupcake recipe you LOVE, use it.  I used a box.  You know why?  Because I did.  That is why.  I was at my parents and doing this project with my ma, so I wanted it to be quick, she has little to no attention span and her OCD about each cupcake having different colored eggs almost drove me nuts.  I love ya ma, but Lord help me.  HAHA!

Just get some cupcakes.  Chocolate, vanilla, whatever you like.   You should have plenty of topping for all of your cupcakes.

You will need:

1 recipe of Haystacks
1 large bag of Cadbury Eggs
24 cupcakes

Make sure your cupcakes are cooled.  Use about 1 heaping teaspoon of haystack mixture for each cupcake.  Use your spoon to make a dent in the middle and place your eggs snugly in.  This would be awesome for kids to do!!  I did them with my mom, that turned out not so awesome because after she ate 6 eggs, did 4 cupcakes she did this to me, with God as my witness she pushes it away from her and says, "ok this isn't fun anymore because I don't have enough blue eggs".  GAH!

When you are all done, let them sit, or refrigerate until set.  Little festive cupcakes for Easter!

Enjoy! And by an extra bag of Cadbury Eggs!!

Carrot Poke Cake Supreme

Ok so let me tell you all how this started.  You may or may not have heard of the blog thecountrycook.  Well Brandi posted a photo of a Pudding Poke Carrot Cake.  The photo had me drooling and all I have been able to think about for 24 hours is how to recreate it!  I am still on my use up kick and wanted to find things I had in the house to use.  So while they are definitely different, my cake was inspired by this mouth watering recipe!  Thanks Brandie for the inspiration!

Now I don't know how you roll with carrot cake, but I like it plain  No pineapple, no coconut, no nuts, no nothing.  Ok, maybe nuts.  OMGOSH definitely NO RAISINS! BLEH!  If I wanted all that stuff, I would make some kind of fruit cake!  Every time I order carrot cake for dessert I have to interrogate the wait staff on what its IN the carrot cake!  Now don't get me wrong, you can feel free to add any of those things, HOWEVER, it won't be my delicious goodness!  Who started or made this whole pineapple, coconut, raisin rule anyway, I want her number!

Ok, since I made this and hurried up and got this blog written so you could have it for Easter, I won't hold this up any longer.  I made the carrot cake from scratch.  Not difficult, and I am kinda gettin' in that whole cakes from scratch groove thang.   Also, if you use the caramel chips, they are awesome.  They are this very chewy bite here and there.  If you decide to make this cake, plain with just the icing, it will NOT be disappointing, the cake is awesome and SO moist.  But I dare you to change it up and go full monty...no wait, full speed ahead and make it like I did!  Mine isn't "poked" as well as Brandie's, but I hear she is a poke cake master!  I coulda, woulda, shoulda poked my holes bigger.  Have you ever tried getting a photo of a poke cake and slicing it in just the right place to find the pokes?!  Yea well.......me either, until now.  That cake looks like it was in a car accident now! LOL  Oh also, I poured my pudding on when it was still very liquid so it would get down into my "to small" holes.  Just work that out however you want!  Here is my Carrot Cake Supreme!!!

Carrot Cake
2 cups white granulated sugar
2 tsp baking soda
1 cup vegetable oil
1/2 tsp salt
4 eggs
2 tsp vanila extract
2 tsp cinnamon
2 cups flour
3 cups finely grated carrots (this took 1lb plus 2 or 3 for me, but they were smallish to medium)
1 1/2 cups walnuts (crushed, smacked, or beat up)
2 small boxes of Vanilla INSTANT pudding

Preheat oven to 350 degrees.  Spray a 9x13 pan with nonstick cooking spray and flour it! Set that aside.   Put all ingredients except flour, and carrots, into a bowl.  Mix until completely combined.  Add in flour and mix just until the flour is absorbed.  Fold in carrots.  Pour into prepared baking pan and bake for 55-60 minutes, or just until a toothpick comes out clean!  I used my kitchen aid of course but this can easily be done in a bowl with a whisk and spatuler, I mean a.  When it is done, let it cool completely before moving on. 

Using the round handle of well, anything that has a larger round handle, poke holes all over the cake! Then...prepare instant vanilla pudding according to package directions.  Whisk until combined and pour over the top of the cake.  Refrigerate for 1 hour. 

Now it is time to prepare your frosting.  It is a lightened up traditional cream cheese icing, just cut with some cool whip!

Cream Cheese Icing
8 ounces cream cheese at room temperature
4 tbsp softened butter
1 tsp vanilla extract
1 1/4 cup powdered sugar
1 small tub of cool whip

Beat it baby!  I mean, beat with a hand mixer until smooth and creamy!

When you are all done, keep refrigerated.  I would suggest a couple of hours at least in the fridge before serving!

Enjoy a special holiday with family, friends!!

Your "Easter is so special to me" Chefwannabe

Broken Glass Jello

Hello friends!  Hoping this finds you having a wonderful day and getting ready to enjoy your evening, doing what it is you do to relax!  Reading this blog maybe? :))

The topic tonight, is jello.  If you have been reading or following me on FB awhile you know how I feel about jello.  It is not my favorite and by that, I don't mean taste, I mean texture.  I won't get into my comparisons here but, it takes me a good bit of "talking myself through" to eat jello!  However, I was watching one of my favorite YouTube channels, and could not resist sharing this with you.  Check out the video here, Yoyomax12-Rainbow Broken Glass Jello.  I adore this channel, Tammy makes the most FUN stuff ever!  Check her out!

Like I said, since I also enjoy "fun" food, I had to share this with you all.  So I went and bought my 6 colors of jello, and while I was doing it found some awesome flavors.  Great alternatives for the old regulars, of lemon, orange, strawberry, etc.  I think I used Island Pineapple, Raspberry, and Peach instead.  Just a few examples, but when you don't eat jello on the regular, it is amazing all the cool new (to me) flavors they have!!  Just get your 6, all colors of the rainbow!  I used Blue....somethingberry and grape, lime, and those above.  Fun stuff!

Now where I grew up, jello is part of a meal.  Just as you have meat, potatoes, veggies, etc, you also have jello.  When I moved to the east coast, I would see "jello" listed as a dessert.  I was like, "whaaaaa"?  My husband (boyfriend at the time) informed me, it WAS dessert.  I checked him, before I wrecked him, "Um, NO, jello is part of dinner, not dessert, dinner".  Well, needless to say, different strokes for different folks.  I had made a jello salad for a family meal as an experiment, and I put it on the table during dinner, so I could sit back and observe.  Sure enough, nobody touched it...UNTIL I had cleared dinner from the table.  Strange. 

Anyway, this is a alot of gelatinous fun in one pan.  Jiggle it, wiggle it, or slurp it down.  Just enjoy it!

You will need:
6 colors of jello (I used blue, red, purple, green, orange, yellow)
1 14oz can sweetened condensed milk
2 packets unflavored gelatin

Use 6 bowls, of about the same size.  I used square Rubbermaid bowls.  You need one bowl for each color.  Put one box of jello per bowl.  Now, add 1 cup boiling water to each bowl, one at a time, mix thoroughly until the jello is dissolved.  Remember just ONE cup, do not follow the pkg instructions, as it will call for 2 cups of water. When you have mix them all put into the refrigerator to set.  This will take a bit, so be patient. 

When the jello is set, cut it into cubes, in the bowl or you can flop it out and cut into cubes.  Do this with all of them and then put into a 9x13 pan.  Just mix up the colors so there is a little bit of everything, everywhere. Just try to make it sort of evenly distributed.  

Now, in a medium size bowl or large (4 cup) measuring cup add in both packets of unflavored gelatin, 2 cups of boiling water and sweetened condensed milk.  Mix until gelatin is dissolved and condensed milk is combine with the water and.....STOP!!!  Here is where I went a little wrong and got some blurring of colors so to speak in mine.  LET IT COOL a few minutes before pouring over the jello cubes.  Pour over and put into the fridge to set. 

There you have it.  As I was just starting to pour the condensed milk mixture over my jello cubes in my head I was thinking, "self, this is gonna melt the jello and the colors are going to run everywhere".  What I didn't tell myself was to STOP POURING.  My husband said, "Chris, it shows in BIG WHITE LETTERS right on the video to let it cool".  Sorry Tammy.  Missed that boat for sure.  It won't affect your flavor or texture or anything, just the "pretty" factor.  I still think it is pretty and it is really good! 

On that note, I hope you enjoy this fun dish/dessert, whatever you do with it!!

Your "wonders if my butt wiggles like jello when I walk" Chefwannabe

PS.  This is SO incredibly budget friendly and you can use colors that coinside with each holiday, you don't have to always use 6 different colors.  Maybe for St. Patty's Day you would want to use all green, etc...

Sweet Glazed Carrots

Are there certain vegetables and/or fruits that you like cooked, but not raw?  Or, enjoy raw but not cooked?  Maybe I am the only one. There are certain vegetables I will eat raw but just prefer cooked, including carrots.  Carrots are ok raw, but I LOVE them cooked.  Same with celery.  Now if you go glazing things up with some goodness, carrots get even BETTER!

These are just an easy side dish I have been making for a long time.  I use them mostly for holidays or special occassions but who says you can't have them more often than that?  I mean, if anyone can take beautiful, healthful carrots and make them bad for you, I can.  We established that long ago.  Hey, I am not necessarily proud, but in this case, I am dang thankful!

I was sure if I slathered some veggies up in sweetness and butter I could get hubs to eat them.  No go.  He declines them, with the most refined manners, every, single, time.  Secretly I am glad, because it means more for me.  So although these are a very easy side dish, I decided to share them anyway, we are all at different cooking levels and I think that anything that is this good, and this easy, should be a staple in your recipe collection!

These carrots are steamed or boiled to perfection, not mushy, not crunchy but tender on the outside with a WEE bite on the inside.  Then glazed with fabulous, simple ingredients that will make your company think you are a master in the kitchen!  I always top mine with a little chopped green onion!

Here is what you need:
1lb carrots, chunked (or I used a 1lb bag of baby carrots)
1/3 cup brown sugar
1 tbsp butter
1 tbsp honey
1 green onion/scallion chopped for garnish (optional, could use parsely or chives as well)

Place carrots in a medium saucepan.  Fill with water, add some salt, and bring to a boil.  After they begin to boil, keep boiling for 3-5 minutes.  This really depends on how you like them, so go longer if you like a softer carrot. Drain.  Put carrots back in the saucepan and add in brown sugar, butter and honey.  Toss until coated and continue to stir over medium heat for 2 minutes.  The sugar will be disolved and the glaze will be smooth.  Pour into a serving dish and top with chopped green onions/scallions

Enjoy these little bites of sweet goodness, and make sure to make extra, trust me, you will need them!!!

Your "sweet carrots, YES PLEASE" chefwannabe

Roasted Leg of Lamb, Simmerman style.

 Can I tell how much I dislike lpreparing lamb?   I don't dislike it, if I don't have to cook it.  But let me explain why I can't eat it if I have prepared it.  The texture of the skin on a leg of lamb, feel much like cutting human skin to me.  OK.  Gross, I know.  But, has that ever stopped me before?  I seriously can't believe I just wrote that, but, my bigger concern is you all wondering how I know what cutting human flesh is like. (if you could hear how hard I am laughing, I think out of nervousness). I just can't prepare it, and then have to eat it.  I will eat it from a restaurant, no problem.  But there are a few other misconceptions about lamb I want to set straight.  Well, according to me anyway.

"You must eat lamb with mint of some sort".  Not in my world.  In my world mint is to cover up the flavor of a poorly prepared roast.   I had lamb the first time years ago and it tasted "dirty" to me.  After I met my husband the lamb lover,  I took some tips from him, and learned to roast this to perfection.  We don't use traditional items, mint or rosemary.  We do however use TONS of garlic!  I guarantee your lamb will be perfect every single time, full of flavor, and moist!!  The flavor will be amazing and you will wonder how you ever didn't like it before.  So for the sake of my undying love for my hubby, (and son, who always requested leg of lamb for his birthday meal) I bring you, a lovely roast leg of lamb

You can prepare this lamb as per the directions, put it in a large Ziploc or cover tightly and let sit in your fridge for up to 24 hours.  I did not marinate mine, and it was still incredible.  So if you are a "do ahead" kinda person, you have the option.   Purchase a leg of lamb, bone IN as big or small as you need it.  Lamb is expensive right now.  I happened to hit a 50% off sale using my member card at this grocery store I loathe.  That is an entirely different blog.

You will need:
1 bone in leg of lamb
1 head of garlic, separated, peeled and left whole (12-15 cloves)
2 tbsp dried Italian seasoning
1 tbsp dried basil
olive oil
salt and pepper

You will preheat oven to 350 degrees.  Place lamb into a large baking pan or roaster.  Taking a knife, cut deep slits all over the outside.  Make as many slits as you have pieces of garlic.  (feel free to use even more garlic if you like).  After you have placed your garlic, drizzle about 3-4 tbsps of olive oil all over.  Take your dried spices and sprinkle or rub into the meat all over.  Salt and pepper as much or as little as you prefer.  Oh yea,  I believe I used about 15-20. It should look like this....

Cover with foil, and roast until your internal temp is 140-150.  We like ours pretty med-rare so I roasted it to 140 degrees.  Perfection.  It took approx 2.5 hours for a 7 lb leg of lamb but make sure to use your meat thermometer, that is the only way to make sure it is cooked to a safe, and preferred temperature!  I removed my foil about 30 minutes before I took it out.  Let it rest a good 15-20 minutes before slicing!

Here is what we got when we pulled it out...(I made a big one and didn't even have a big enough platter so plastic it was!)

 

So there it is.  I know what you are thinking there is no way it can be juicy when I have cut all those slits in it.  It is, they are all on top, no juice runs out the bottom and it is so juicy you can SEE it in the cover photo!  No mint, no dirty taste, simply a masterpiece! HA! The Simmermans way to a beautiful roasted, garlictabulous roast leg of lamb!  Forget about the human flesh thing and just enjoy! xoxo

 

Your "still SLIGHTLY unsure about lamb in general" chefwannabe

 



 



 



 

 

 

 

Adorable Cake Filled Easter Eggs

Let me first get this disclaimer out of the way.  This is MY photo.  This is NOT my idea.  I have seen this around a few times and just had to try it.  I usually only do original recipes but sometimes I find things so cool I have to give a go myself and want to share with you all!  I changed up the cake and such as well.  

Ok, though this is very easy, it is a little bit of a process so lets get started with what you will need for the whole shootin' match.  I of course, forgot to take a photo of my ingredients for you all.  I am slow getting my mojo back I think!  Oh heck, it is after 3pm.  A glass of wine will surely help, BRB.  

OK, back.  Yes, I can already tell it is helping!

Now you will make an entire cake mix, but unless you want more than a dozen eggs, just use the leftover for some cupcakes!  I make them when I have leftover batter and I freeze them and then put them in a huge Ziploc bag in the freezer.  Need some treats? Whip out some cupcakes!  Oh and I also made sure to use a cake mix that used the whole egg.  You are going to have 12 eggs here, at least make it so you can use some of them in the actual cake mix, then you have breakfast for tomorrow!  (or bread pudding for tonight)

1 yellow or white cake mix
1 dozen eggs
2 colors of food coloring (optional)
aluminium foil
cupcake pan
container for extra eggs
Easter Egg Dye Kit (optional....I guess)

Get your oven preheated to 350 degrees

 

First, lets deal with the eggs.  I used just 3 colors of dye.  Use however much you want, but do not boil eggs first, dye them raw.  If you don't know how to do this, read the box, and then go back and re-live your childhood because you missed out big time!  You can draw on them carefully with crayons first if you like, all that normal stuff, just get them dyed and set out on a paper towel to dry.  

Once the eggs are dry, using the tip of a small knife pierce one end, begin removing bits of the egg shell until you have opening big enough for the yolk and whites to get through.  It takes a little waiting and jiggling but they will come out of a smallish hole.  I would go maybe the size of your pinky fingernail size!  Real scientific terminology around here, eh?  Do this with all eggs.  Make sure to drain however many eggs you need for your cake into a separate bowl so you can add them.  

Now carefully rinse the inside of your eggs out with lukewarm water and set so the hole is facing down and they can drain and dry.  While they are doing that let's get to the cake mix.

Mix the cake according to package directions.  Use the eggs you drained for your egg requirement.  I also divided my cake into 2 bowls and colored them, one yellow and one red.  This is completely optional or use whatever colors you like.  Put the batter in Ziploc bags, that you will snip the corner of when you are ready.  Don't do that part yet!!!!

 

Get your cupcake tin ready.  Using small pieces of tin foil, use them to set the eggs upright, do one at a time get the foil in and then set the egg in so it will hold the batter and bake evenly. Do this with all the eggs.  Now spray the inside of your eggs with a little bit of nonstick cooking spray, do as thorough as a job as possible!

 

Now, snip a SMALL bit off of the corner of your Ziploc bags and fill the eggs a little less than 3/4 of the way full.  Do not worry if you get it a bit more full then you want, I will tell you how to deal with that when they are done baking.  I did half one color and half another and then took a long skewer and attempted to swirl them a bit.  

Now bake for 23 minutes.  Not 22, and not 24, 23.  I don't know why, I used the cooking time from a different recipe and it worked perfectly.  If there is cake overflow and I am sure there will be.  Use a knife or your fingers, or both and scrap off the cake, make sure to eat it!  Use a damp towel to wipe off the egg and just put that part down since it will remove a BIT of the dye.  

 

Let cool 15-20 minutes.  Serve in a basket full of Easter grass, hole side down.  When your children or company crack one open it will be full of cake!!!

Before I cleaned off the overflow

AFTERTHOUGHT- I decided since these eggs had no frosting they needed "something".  I took some vanilla pudding in a pastry bag and a star tip.  Inserted it until I felt it was int he middle and shot it with some pudding filling!  You could use jelly or whipped cream, or just leave them plain!

Your "this is kinda cool guys" chefwannabe

Chris