LIL DEVILS DEVILED EGGS
The Lil Devils can be made, of course, with your favorite deviled egg recipe; I'm enclosing the recipe my mother was famous for, and which I've taken over myself. The Lil Devils were first served at a Halloween party for adults in 2007, but these could also be great adapted at a child's party anytime. Also, I'm not great at measuring (nor was she), but the quantities for ingredients are in the right ballpark. As for decorating: let ingredients at hand and your imagination be your guide. In the photo that will be included, I omitted toasting the pine-nuts which is why you can't really see them.
Provided by Diann is Cooking
Categories < 4 Hours
Time 1h15m
Yield 24 Lil Devils
Number Of Ingredients 10
Steps:
- Slice eggs in half, and remove yolks to a separate bowl.
- Combine mustard, mayonnaise, curry powder and salt with yolks, mashing with the flat end of a large spoon. You may have to adjust mustard and mayonnaise quantities to reflect your taste for moisture of the deviling, and the size of the yolks.
- Mix in the chopped dill pickle or the capers (if necessary, drain them first).
- Stuff the egg white "boats" using a spoon. You may stop here and chill in refrigerator until serving, OR you may go on to make the decorated eggs.
- To decorate the Lil Devils: the capers become eyes, the pine nuts and pimento become noses, more pimento for mouths and for devil horns. The dill serves as hair and as beards. Create some Devils as victims, too. Round mouths, the like. Roasted pepper works well as pimento (is really the same thing), just cut or slice it to the shapes you want.
LITTLE DEVIL'S FOOD CAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.
- Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk 1 at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.
- Bring water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Divide the batter among the muffin cups filling them 2/3 full. Bake until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting.
- For the frosting: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil. Pour cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in 1 of the flavorings, if desired. Dip the tops of the cooled cupcakes into the frosting. (Frosting can also be chilled and whipped, then piped or spread onto the cupcakes.) Set them upright and let stand 1 or 2 minutes, until frosting is slightly set, then decorate with fresh berries, candies, or chopped pistachios, if desired. Let cakes stand on rack until frosting is completely set.
SPEEDY LITTLE DEVILS
I"m not sure where I got this recipe from, but it sure is yummy and oh so fast and easy. It's more of a bar than cake...enjoy!
Provided by CoffeeB
Categories Bar Cookie
Time 30m
Yield 3 dozen
Number Of Ingredients 4
Steps:
- Combine melted butter and dry cake mix.
- Reserve 1 1/2 cups of this topping for top crust.
- Put remaining crumb mixture into an ungreased 9x13 cake pan.
- Top that layer with combined peanut butter and marshmallow cream and spread evenly.
- Crumble remaining mixture over that and gently press into filling.
- Bake 20 minutes at 350°F.
- Cool.
Nutrition Facts : Calories 1466.8, Fat 79.1, SaturatedFat 29.6, Cholesterol 81.3, Sodium 1926.3, Carbohydrate 185.2, Fiber 6.7, Sugar 100.3, Protein 21.7
LITTLE DEVIL DEVILED EGGS
Make your deviled eggs devilishly cute with this Little Devil Deviled Eggs recipe. The best part of our Little Devil Deviled Eggs are that they are a Healthy Living recipe so get out the grape tomatoes and olives and let's get started.
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add dressing, pickles and hot sauce; mix well.
- Spoon yolk mixture into resealable plastic bag. Cut small corner from bottom of bag; use to pipe yolk mixture into egg white halves. Sprinkle with paprika.
- Decorate with remaining ingredients as shown in photo, trimming olive pieces as needed.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
DEVIL'S FOOD CAKE I
This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.
Provided by Debra Steward
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g
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