These baked blueberry doughnuts have blueberries inside and out, coated with a blueberry glaze but also contain a surprise ingredient!

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Happy National Doughnut Day! I almost waited until Sunday to share this recipe in memory of the Science Sundays posts I used to share but when I found out today was doughnut day I couldn’t resist spilling the beans/blueberries a bit early.

Two months ago I was discussing how to make blueberry doughnuts taste more blueberry-ish with the owner of a local doughnut shop, Rose Dough Donuts, and discovered that the answer is ground coriander! Evidently coriander enhances blueberries and I will try to briefly explain how and why I used it in my baked blueberry doughnuts today.

Terpenes are naturally occurring aromatic compounds produced by many plants for their smell, taste, and color. Linalool is one type of terpene found in both (you guessed it) blueberries and coriander so if you add just a little coriander, preferably freshly ground, it tricks our mind into thinking there is more blueberry flavor in there.

I did also add a bit of lemon zest because citrus is also helpful in boosting those bloobs. I wasn’t taking any chances even though I used very fresh ripe blueberries that I picked up from a Farmers Market the very same day I made these baked blueberry doughnuts. Stumbling upon that market might be the real reason these blueberry doughnuts were born.

While baked doughnuts are never going to hold a candle to fried doughnuts they certainly win points in the cleanup category as I hate dealing with frying food and already have doughnut pans in my arsenal. It is a special day that I willingly deal with a vat of hot oil. Since I bet I am not alone in this sentiment, I present to you my baked blueberry doughnuts! Glazed with even more blueberry puree just incase the coriander and lemon wasn’t already doing enough work. I am not messing around when it comes to my blueberry doughnuts as they are one of my absolute favorites.

You should also try my baked strawberry-ginger glazed doughnuts that I dream about as well.

BAKED BLUEBERRY DOUGHNUTS

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Yield: 18 servings Prep Time: 30 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGHNUTS

• 3/4 cup blueberries, coarsely chopped
• 1/2 cup sugar, separated
• 2 cups unbleached all-purpose flour
• 2 tsp lemon zest
• 1-1/2 tsp baking powder
• 1 tsp ground coriander
• 3/4 cup low-fat buttermilk, room temperature*
• 2 eggs, room temperature*
• 1/4 cup honey
• 2 Tbsp unsalted butter, melted*
• 1 tsp vanilla extract

GLAZE

• 1/2 cup blueberries
• 2 cups powdered sugar

Directions

1. Preheat the oven to 400°F. Coat 3 doughnut pans with non-stick spray and set aside.
2. In a small bowl, toss the shopped blueberries with 2 tablespoons of the sugar and set aside to macerate for 10 minutes
3. In a large bowl, whisk together the flour, remaining sugar, lemon zest, coriander, and baking powder. In another bowl, whisk together the remaining wet ingredients until incorporated.
4. Pour the wet ingredients over the dry ingredients stir until just combined. Fold in the macerated blueberries until distributed..
5. Spoon or pipe the batter into the prepared pans, filling each mold about 2/3 full.
6. Bake for 8 minutes, or until golden brown. Allow the doughnuts to cool in the pan for about 3 minutes before removing onto a cooling rack.
7. While the doughnuts cool, prepare the icing. Puree the blueberries in a small food processor and passage through a fine-mesh sieve placed over a small bowl**. 
8. In a medium bowl, whisk 1/4 cup of the blueberry puree and powdered sugar together. Dip doughnuts into the glaze, and allow to set for about 10 minutes. Serve immediately.

Notes

*It is very important that the ingredients are room temperature. If they are cold the melted butter will harden when added. **Should yield approximately 1/4 cup. Use a rubber spatula if needed to help dislodge particles to let the puree run through.

Source: Adapted from my Baked Strawberry-Ginger Glazed Doughnuts.

One small change and your classic potato casserole will never be the same. Cheetos cheesy potatoes have all the starchy cheesiness that you love but are finished off with an even cheesier topping.

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I couldn’t let my self-proclaimed birthday month of recipes go by without sharing one with Cheetos. This is simply a version of the classic cheesy potato casserole topped with Cheetos similarly to my Cheetos mac and cheese but a bit heavier on the Cheetos. It doesn’t get any cheesier than this.

These Cheetos cheesy potatoes were served at a friends BBQ cookout over Memorial Day weekend to which I also brought a more classic cheddar mac and cheese at the request of the host. Thankfully cheesy potatoes are easy to make so adding a second dish wasn’t a big deal. Of course I also brought dessert but that recipe is for another day…

Evidently cheese side dishes were in high demand because there were barely any leftovers. Guess Cheetos are like bacon – they make everything better. Who needs corn flakes on top when you can have Cheetos cheesy potatoes? I even had requests for the recipe despite the substitution being so simple. Just proves that small changes can make a difference after all.

CHEETOS CHEESY POTATOES

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Yield: 8 Servings Prep Time: 10 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

POTATO MIXTURE

• 1 (32 oz.) pkg. frozen diced hashbrowns, thawed
• 1 tsp salt
• 1/4 tsp ground pepper
• 1 (10.5 oz.) can cream of chicken soup
• 2 cups shredded cheddar cheese
• 2 cups sour cream*
• 1/2 cup unsalted butter, melted
• Dried minced onion, to taste

TOPPING

• 2 cups crushed crunchy cheese-flavored corn snacks** (Cheetos)
• 1/4 cup unsalted butter, melted

Directions

1. Preheat oven to 350 degrees. Grease a 9x13-inch baking pan, set aside.
2. In a large bowl, combine the potato mixture together, stirring until evenly distributed, and pour into prepared pan. In a medium bowl, stir together the crushed Cheetos and butter until coated. Sprinkle over the potato mixture.
3. Bake for 45 minutes or until bubbly and the topping is golden.

Notes

*Plain nonfat Greek yogurt also works if preferred. ** Don't completely pulverize them, but to the point that the largest pieces are pea-sized.

Source: Adapted slightly from my Cheesy Potato Casserole, inspired by my Cheetos Mac and Cheese.

Biscoff rice krispie treats are an upgrade to your favorite childhood treat with cookie butter blended into the marshmallow mixture and crunchy speculoos cookie pieces throughout.

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Apparently there are still people in my life that have never heard of Biscoff spread, aka Speculoos cookie butter, and it shocks me as it’s been a staple in my kitchen since 2011. It’s a food trend that has wavered over the years but it definitely has hung around enough that I thought it to be mainstream – evidently not.

I made these when friends came in town to visit Mother’s Day weekend (thank you for the distraction) and one of those friends is who I had to describe their flavor profile beyond “Biscoff” and “cookie butter”. They’re spiced but not just with cinnamon. From what I understand there is also nutmeg, cloves, cardamom, ginger, anise, and a bit of white pepper for that zing.

Thankfully you don’t need to know what Biscoff, or speculoos, or cookie butter is to enjoy these Biscoff rice krispie treats and the aforementioned friend devoured several of them. Similarly to my peanut butter version, there is cookie butter mixed into the melted marshmallow-butter mixture before blending in the puffed crispy rice cereal and chopped Biscoff cookies. For a little extra flavor and decoration I added a drizzle of cookie butter icing on top.

BISCOFF RICE KRISPIE TREATS

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Yield: 2 dozen Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

RICE TREATS

• 5 Tbsp unsalted butter
• 1 bag (10.5-oz) miniature marshmallows
• 1/2 cup speculoos cookie butter
• 6 cups puffed rice cereal
• 16 speculoos cookies, roughly chopped

TOPPING

• 1/2 cup speculoos cookie butter
• 2 Tbsp powdered sugar

Directions

1. Butter a 9 x 13 inch pan; set aside.
2. In a large saucepan, melt the butter over low heat. Add marshmallows, stirring frequently, until melted and smooth. Remove from heat and stir in the cookie butter. Fold in the cereal and chopped speculoos cookies until well combined and coated.
3. Transfer sticky cereal mixture to the prepared pan, pressing down until the top is level. Allow to cool completely before cutting into squares*.
4. In a small heatproof bowl, place the cookie butter for the topping and heat in a microwave for 15 seconds. Add powdered sugar and whisk until blended together. Drizzle** on top of cut rice treats. Allow to set before serving, about 30 minutes. 

Notes

*You can also drizzle the topping before you cut them into squares. **Use a spoon, or a piping bag/zip-top bag with a corner snipped off for thinner/more precise lines.

Source: Adapted from my Peanut Butter Oreo Rice Crispy Treats.

Chocolate chip cookie dough cheesecake bars are the cheesecake dreams of cookie dough monsters.

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Somehow I made peanut butter cup cookie dough cheesecake bars before the classic cookie dough cheesecake bars but today I am remedying that oversight. Although given my affinity towards peanut butter I suppose it’s not entirely shocking that a peanut butter version came first. I do spend most of the entirety of fall and the start of winter celebrating all things peanut butter and chocolate during The Ohio State Buckeyes football season.

The recipe title says it all but in case you need further clarification, these cookie dough cheesecake bars have a classic graham cracker crust and egg-free chocolate chip cookie dough distributed throughout the layer of otherwise classic cheesecake. The pieces on top obviously get a little bit of a baked-cookie texture rather than cookie dough (these bars are baked after all) and I suppose I could have made no-bake cheesecake bars to avoid that, but personally I prefer the texture of baked cheesecake. Besides the cookie dough embedded in the cheesecake is perfectly doughy.

I made these before friends came to visit for the Sonic Temple 4-day rock music festival which brough me to LIFE. It’s hard to beat the euphoria seeing your favorite music performed live. And then we brought our fulfilled but tired feet home every night to these as our late night snack!

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS

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Yield: 24 Servings Prep Time: 20 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 2 cups graham cracker crumbs (~13 sheets)
• 8 Tbsp (1 stick) unsalted butter, melted

COOKIE LAYER

• 1-1/2 cups unsalted butter, room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup mini chocolate chips

CHEESECAKE LAYER

• 16 oz. cream cheese, room temperature
• 1/2 cup sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract

 

Directions

1. Preheat the oven to 325 degrees. Line a 9-13 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. In a small bowl, mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 6 minutes, remove to a cooling rack, and keep oven on.
3. While the crust is cooling, prepare the cookie layer. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed until just incorporated. Fold in the chocolate chips by hand. Distribute half of the cookie dough over the crust, flattening each piece to cover as much as of the crust as possible. Set aside the remaining half.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter over the cookie dough in the prepared crust. Spread to cover evenly.
5. Distribute the rest of the cookie dough onto the top of the cheesecake batter, flattening each piece to cover as much of the cheesecake as possible.
6. Bake for about 45-55 minutes, until the top feels dry and firm, is just starting to turn golden, and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
7. Lift the bars out by the overhang. Slice into desired size and store in the refrigerator until ready to serve.

Source: Adapted from my Peanut Butter Cup Cookie Dough Cheesecake Bars.

Ramen egg lovers, rejoice. These soy-marinated Asian deviled eggs are filled with a creamy miso-yolk filling and topped with chili crunch, green onion, and sesame seeds.

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It’s no surprise that deviled eggs are showing up for my birthday month of favorite things. These Asian deviled eggs mark my 15th deviled egg recipe – 18th if you count the non-egg versions (potato, strawberry, and cookie). I should also get bonus points for sharing this recipe during National Egg Month and National Vinegar Month.

I was inspired to make Asian-inspired deviled eggs after recently making soy-marinated eggs for the first time. I might be obsessed, I don’t even need ramen to crave them. Best part is that you can reuse the marinade for a couple weeks because it seems wasteful not to with all the soy sauce and seasonings.

Personally I love reusing those 32 oz deli containers from takeout orders (that build up in our food container drawer, making it difficult to open) for this purpose because they are *just* the right size to fit 6 eggs and the marinade. I can even carefully squeeze some of the air out to ensure complete coverage. But you could also use a zip-top bag if you don’t have anything similar on hand.

After the eggs marinade in the soy sauce mixture for at least 8 hours, the process to make the Asian deviled eggs is very similar to traditional deviled eggs. Slice the eggs open lengthwise, scoop out the yolks, and blend them with mayonnaise. The changes are adding white miso paste and rice vinegar instead of mustard. I did consider using Chinese mustard instead, but I’m not made at how these turned out. Clearly, otherwise I would have remade them with Chinese mustard.

After spooning or piping (you can just use a zip top bag with a corner snipped off) the filling back into the egg halves, they are topped with chili crisp, green onion, chili powder, and sesame seeds. You can obviously play around with the toppings based on your preferences.

I brought these soy-marinated Asian deviled eggs over to our friends’ house for dinner as they requested I bring an appetizer. I knew they were making garlic noodles with veggies so they fit right in! In fact not a single one remained by the end of the evening. Guess that means I get to marinade more eggs to make more – oh darn!

SOY-MARINATED ASIAN DEVILED EGGS

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Yield: 1 dozen Prep Time: 8 Hours 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MARINATED EGGS

• 6 large eggs
• 1/2 cup light soy sauce
• 1/4 cup dark soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp granulated sugar
• 3 garlic cloves, skins removed and lightly crushed
• 2 whole star anise
• 3 black peppercorns
• 2 cardamom pods
• 1 tsp crushed red pepper
• Approximately 1 cup cold water

FILLING

• 3 Tbsp mayonnaise
• 1/2 Tbsp white miso paste
• 1/2 Tbsp rice vinegar
• 1/8 tsp fresh ground black pepper
• 1/8 tsp salt

TOPPING

• Chili crisp
• Fresh green onions, thinly sliced
• Crushed red pepper or chili powder
• Sesame seeds

Directions

1. Place eggs in a medium pot and cover with water. Place over medium-high heat and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath to let cool, then peel.
2. In a quart sized airtight container, add soy sauces, rice vinegar, sugar, garlic, anise, black peppercorns, cardamom, and red pepper. Stir until the sugar dissolves then add peeled eggs. Add enough water to cover the eggs. Cover with lid and chill for at least 8 hours or up to 48 hours.
3. Remove eggs from the marinade and slice in half lengthwise. Remove egg yolks from the egg and place into a large bowl. Add mayonnaise, miso, rice vinegar, black pepper, and salt, then whisk until smooth.
4. Spoon or pipe filling into each egg half. Refrigerate until ready to serve**, garnished with chili crisp, green onion, crushed red pepper, and sesame seeds.

Notes

*Marinade stored in the fridge can be reused for a couple weeks to marinade more eggs. **Can be made a day ahead, but wait to garnish until ready to serve.

Source: Adapted from The Flavor Bender and Misfits Market.

Get the party started with this easy no-bake funfetti dessert lasagna. Tastes like my childhood, licking funfetti batter off the beaters.

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All these years of blogging and I’ve only missed posting on my birthday once. It was 2019 and I was in Italy for our belated honeymoon. I was too busy eating gelato for breakfast – good enough excuse right? For 41, I decided that every new recipe I share this month will be inspired by one of my favorite things. I started with a Hawaiian SPAM pizza because I love a fruited pizza, especially the OG.

Since my birthday is also May the Fourth be with you I often post a Star Wars-inspired recipe today for my actual birthday but decided to take my Funfetti stuffed cookie for one into a multi-serving dessert instead. No-bake dessert lasagnas are one of my favorite desserts in general especially the first one I ever made – peanut butter cup dessert lasagna. I have made several variations over the years and it was finally time to make a funfetti dessert lasagna.

I debated using birthday cake Oreos instead of graham crackers but I didn’t want this to be an Oreo and Funfetti desert lasagna because the grocery only had the classic chocolate Oreo version, none of the vanilla Oreos. Although Oreo Funfetti would be delicious I wanted the cake batter flavor to shine – and if I’m being honest I find the cake batter creme in those Oreos is extra artificial tasting. I’d rather a classic Oreo than the birthday ones and that defeats the purpose of using the Oreos in the first place. But I digress.

This Funfetti dessert lasagna is pretty simple but has all the birthday vibes. Layers of graham cracker soften overnight between layers of a filling reminiscent of Funfetti batter/cheesecake Finished with a layer of whipped toping and lots of sprinkles! And yes I did eat a slice of this for breakfast this morning.

FUNFETTI DESSERT LASAGNA

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Yield: 2 dozen Prep Time: 6 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup heavy cream
• 1 (3.4 oz.) package vanilla instant pudding
• 3 (8 oz.) packages cream cheese, room temperature
• 1 cup white or yellow dry cake mix*
• 1 tsp cake batter flavor (or vanilla extract)
• 24 oz. frozen whipped topping, thawed, divided
• 1 (14 oz.) box classic graham crackers
• 1/2 cup rainbow sprinkles**, plus more for garnish

Directions

1. In a medium mixing bowl, whip together the heavy cream and instant pudding mix. Add cream cheese, cake mix, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add 16 ounces of the thawed whipped topping, 1 cup at a time. Continue to whip until fluffy and light. Fold in the rainbow sprinkles. Set aside.
2. In a 9 x 13 inch dish place one layer of graham crackers (I used 7-1/2 per layer). Spread 1/3 of the filling mixture over the graham crackers. Gently press the next layer of graham crackers into the filling and repeat, ending with the final third of the filling.
3. Cover and chill for at least 4-6 hours (overnight for best results). When ready to serve, top with remaining 8 oz. of whipped topping and decorate with more rainbow sprinkles before cutting into 24 squares.

Notes

*Heat treat raw flour before consuming. Toast it in the oven at 350F for about 5 minutes, or microwave for 1 minute, stirring every 15 seconds, until an instant thermometer reads 160F. **Use jimmies as the nonpareils color bleeds easily.

Source: Adapted from my No-Bake Peaches and Cream Dessert Lasagna.

Hawaiian Pizza but make it with SPAM. Instead of Canadian bacon, this already controversial pineapple topped pizza is topped with SPAM for a fun twist.

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In honor of my birthday month and the famous meme for “it’s gonna be May” I’ve decided to declare that this whole month is gonna be about me. While I don’t normally share recipes that don’t have my stamp of approval, this month every recipe is going to be focused on my favorite things.

To start, it’s pizza! My favorite pizza is actually a Hawaiian pizza but somehow the only version I have shared on here is a sweet and spicy version. While delicious, it’s hard to beat the original. But of course that means I had to attempt to change it up anyway – so naturally I substituted the Canadian bacon for SPAM to make a Hawaiian SPAM Pizza!

Somehow this is only my second SPAM recipe ever. I have created all kind of hair-brained ideas for Cheetos (will I come up with another this month?) but only 2 for SPAM? While I admit the SPAM tacos are supreme, I think there is room for more SPAM recipes so it’s time to change that.

Probably one of my favorite recipes using SPAM is a simple maple glazed version from the Korean American Cookbook that we did for Cookbook Club. I almost made that to top off this SPAM pizza but decided to keep it simple and instead sliced it up as it if were still Canadian bacon.

I did also add a little bit of dried basil and sliced red onion to the toppings and then a drizzle of hot honey post-oven. Honestly, I think SPAM was meant to be on pizza and this will definitely be making another appearance. If for no other reason than I want to try brushing the SPAM with honey first to see if it will crisp up some more because I don’t want to deal with dirtying another pan by cooking it first.

Or maybe one day I will go ahead and go completely rouge and come up with appropriate toppings to pair with the maple glazed SPAM. What do you think? SPAM pizza can’t possibly be weirder than some of the fruit topped pizzas I’ve come up with over the years.

HAWAIIAM SPAM PIZZA

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Yield: 3-4 Servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup favorite pizza sauce
• 1 tsp dried basil
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded provolone cheese
• 1/2 cup chopped SPAM
• 1/2 cup chopped fresh pineapple
• 1/4 cup sliced red onion
• Hot honey (optional)

Directions

1. Preheat oven to 500 and move rack to just above the center with pizza stone*. Allow stone to preheat for at least 30 minutes.
2. Roll out pizza dough and transfer to a pizza peel* sprinkled with cornmeal.
3. Spread pizza sauce evenly over the pizza dough, leaving a crust, followed by dried basil, cheeses, SPAM, pineapple, and and red onion.
4. Shimmy the pizza off the peel and onto the stone and bake for 10-15 minutes until the crust is crispy and brown and the cheese is bubbly. Carefully remove from oven, let cool slightly, drizzle with hot honey (if using,) then slice and serve.

Notes

*If you don't have a pizza stone or peel, you can just assemble the pizza on a baking sheet.

Source: Adapted from my Sweet ‘n Spicy Hawaiian Pizza.

Wake up your taste buds with a fiesta in a dish, featuring spicy chorizo, sweet cornbread, and zesty peppers, all baked into one glorious Mexican breakfast casserole!

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Breakfast Casserole and Overnight French Toast are two of my favorites to make when we have visitors. Being able to prepare them the night before and just pop them in the oven the next morning is the primary reason. The second reason is that they are both delicious. As we prepare for a lot of visitors over the next couple of months I was inspired to try a variation of one of those two favorites.

This Mexican breakfast casserole is very similar to the original, but I used chorizo instead of breakfast sausage, cornbread stuffing mix and pepperjack cheese, and substituted half of the bell peppers for a drain can of tomatoes with green chilies. Serve it topped with fresh minced green onions and you’re ready to party.

Of course since our visitors are not here just yet, that means Bob and I are enjoying this Mexican breakfast casserole all week because it makes 12 servings! Fine by me as I love leftovers and it makes my mornings much easier having something I can just reheat. My point being, you don’t need to have company staying the night to make this.

If you don’t like eating the same thing every day, you could also wrap it up tight and store it in the freezer until you are ready to dive back in. Just make sure you thaw it in the fridge first before reheating.

MEXICAN BREAKFAST CASSEROLE

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 1 Hours 10 Minutes 1 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups cornbread stuffing mix
• 1 lb. chorizo sausage
• 2 cup shredded pepperjack cheese
• 1 red bell pepper, chopped
• 1 (10 oz.) can died tomatoes with green chilies, drained
• 1 (10 oz.) can cream of mushroom soup
• 2 cups milk
• 8 eggs
• 3/4 tsp dry mustard

Directions

1. The night before: Spread dry cornbread stuffing evenly in the bottom of a lightly greased 9×13-inch baking dish.
2. In a large skillet, crumble the sausage and cook until browned. Drain and sprinkle evenly over the croutons, followed by the cheese, chopped bell pepper, and drained tomatoes.
3. In a large bowl, whisk together the soup, milk, eggs, and dry mustard. Pour over casserole mixture. Cover and refrigerate overnight.
4. In the morning, preheat oven to 325 degrees. Uncover and bake for 1 hour or until set*. Allow too cool slightly before serving.

Notes

*To be extra safe, use an instant read thermometer to ensure it reaches at least 165F.

Source: Adapted from my Sausage and Egg Breakfast Casserole.

Don’t be fooled, these deviled egg cookies might look like your standard party eggs on the appetizer table but they are meant for the dessert table!

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My original plan was to share these deviled egg cookies on April Fools’ Day because I legit fooled people into thinking they were deviled eggs, but alas I lost track of time and missed it by 2 days. Over the years I’ve not been the best at catching this holiday but I have shared plenty of silly-fun food recipes of the years.

For example: my recent carrot cake crepes, new ways of thinking of deviled eggs in the form of deviled potatoes and deviled strawberries, disaster turned fun holy crap cookies, rice krispie sushi for a nephew’s birthday, buckeye AND chocolate deviled eggs, and my every growing collection of Halloween and Cheetos recipes.

Some might say I have a thing for deviled eggs and deviled egg-like food. Some might be right, because obviously today is yet another silly deviled egg creation. This time instead of testing peoples limits by making a dessert filling for a real hard boiled egg white (it’s not that weird I promise, the egg white is just a mostly bland vehicle anyway) I went for something less scary for those that are not as adventurous – sugar cookies.

I baked these deviled egg cookies in an egg-shaped silicone baking mold a friend gifted to me for the sole purpose of making these (thanks Beth!). We had seen others online baking similar things but I had an idea – what if I dipped the tops in white chocolate to make them look like true egg whites? Sure enough if you dip them in white chocolate and lay them face down on wax paper, once they set and you peel them off they really do look like little egg white cavities ready to be filled with deviled egg filing. All that remained was a little lemon curd frosting for the filling and red sanding sugar for “paprika” to lock it in.

I do have to admit I was a little distressed that the white chocolate coated eggs weren’t perfectly shaped despite my best efforts to remedy the fact that the cookies obviously weren’t perfectly flat. However several people said they are more realistic to the struggles of peeling eggs to make deviled eggs which was hilariously accurate.

So instead of trying to make these again but *prettier* I decided to just go for it and share them in all their imperfect glory. The internet needs a little more reality even if it’s just in the chocolate coating of a cookie to make it look like a deviled egg. Even if deviled egg cookies are a bit of a distortion of reality – whoops!

DEVILED EGG COOKIES

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Yield: Approximately 20 Prep Time: 1 Hour 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SUGAR COOKIE

• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

TOPPING

• 6 oz. white chocolate candy coating
• 2 Tbsp unsalted butter, room temperature
• 2 Tbsp lemon curd
• 1/2 cup powdered sugar
• Yellow and red food coloring
• Red sanding sugar

Directions

1. Preheat oven to 350 degrees. Coat three 8-cavity egg-shaped silicone baking molds with nonstick spray; set aside.
2. In a large bowl, cream together the butter and sugar. Blend in the egg and vanilla just until incorporated.
3. In a medium bowl, sift together the flour, baking powder, and salt. Add to the butter mixture 1/3 at a time until incorporated.
4. Place a 1-1/2 tablespoon ball of dough into each cavity (I used a medium cookie scoop). Place silicone trays on a cookie sheet and bake for 15 minutes, rotating halfway through, or until the tops are slightly golden.
5. Remove from oven and immediately press an small indentation (where the egg yolk would have been if it were an egg) using the back of a measuring spoon. Allow to cool 10 minutes before inverting onto a wire rack to cool completely.
6. While the cookies cool, prepare the white chocolate. Line a flat tray with wax paper; set aside.
7. Melt white chocolate in a double boiler (or metal/glass bowl over a pot of lightly simmering water). Stir occasionally until smooth, and remove from heat.
8. Dip the top (flat side with indent) of the egg cookies into melted chocolate letting excess drip off. Place on wax paper, chocolate side down. Repeat with remaining cookies then refrigerate for 30 minutes or until set. 
9. While the chocolate sets, prepare the frosting. In a small bowl, beat together the butter, lemon curd, and powdered sugar until creamy. Add a couple drops of yellow food coloring and the smallest drop possible of red, mixing into the frosting to create a rich yellow color. Add a little milk or powdered sugar to reach desired consistency, but should remind you of deviled egg filling.
10. Spoon or pipe into the indentations of the cooled, white chocolate topped egg cookies. Sprinkle to red sanding sugar to resemble paprika. Serve immediately or store in an airtight container in the fridge.

Source: Adapted from my Sugar Cookie Spoons.

The adorable carrot cake crepes will be the star of your brunch spread this spring season, made easy with premade crepes.

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It’s the last day of Spring Sweets Week and I saved the cutest recipe for the end – carrot cake crepes that look like carrots! Seriously, how stinking cute are these? And they are so simple to put together using premade crepes.

The filling is a blend of cream cheese, whipped topping, pulverized carrot cake flavored Oreos (but you can substitute dry carrot cake mix), fresh shredded carrots, and pecans. Add a little orange for extra flavor and you’re ready to spread that creamy carrot cake filling over half a crepe to then be rolled up into a cone/carrot shape.

But the real trick is saving some of that filling before adding the smashed Oreos, carrots, and pecans, adding food coloring to dye it orange, drizzling on top and then sticking in some fresh parsley, cilantro, or maybe you have some carrot greens leftover from the carrot you shredded.

If you did happen to snag some carrots with the greens still attached, chances are you have a ton left (and carrots), so you should just go ahead and make carrot gnocchi with carrot top pesto to use them up and then serve these carrot cake crepes for dessert. Although I guess crepes are for breakfast? Do whatever feels right. Just know these don’t store well and are best enjoyed immediately.

Check out even more Spring Sweets Weeks recipes to serve along with these carrot cake crepes:

• Orange Poppy Seed Muffins by Hezzi-D’s Recipe Box
• Pineapple Pistachio Cake by A Day in the Life on the Farm
• Deviled Egg Sugar Cookies by Jolene’s Recipe Journal
• Carrot Cake Tamale by A Kitchen Hoor’s Adventures
• Dubai Chocolate Easter Eggs by Magical Ingredients
• Kentucky Derby Pie by Art of Natural Living
• Fresh Strawberry Snacking Cake with White Chocolate Chips by Karen’s Kitchen Stories
• Lemon Raspberry Pound Cake by Rave About Food

EASY CARROT CAKE CREPES

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Yield: 20 Crepes Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. cream cheese, room temperature
• 8 oz. container frozen whipped topping, thawed
• 2 Tbsp orange juice (~1/2 orange)
• Red and yellow food coloring
• 3/4 cup chopped carrot cake Oreos* (~8 cookies)
• 1/2 cup chopped walnuts or pecans**
• 1/2 cup shredded carrots
• 10 crepes, halved (I used Melissa's Produce brand)
• 2 tsp milk
• Fresh cilantro, parsley, or carrot top greens, for garnish
• Orange zest, for garnish

Directions

1. In a medium bowl with a hand mixer, blend together the cream cheese, whipped topping, and orange juice. Remove 1/2 cup of mixture and place in a small bowl; set aside. To the medium bowl of filling, fold in the carrot cake cookies, chopped walnuts and shredded carrots until evenly distributed.
2. Spread 2 Tbsp of filling over each crepe half, leaving 1/2-inch around the edges. Starting at one end, roll the crepe up to create a cone/carrot shape. Repeat with each crepe half***.
3. To the small bowl of reserved filling, add a couple drops of red (~2) and yellow (~4) food coloring and stir to create an orange color. Add 2 teaspoons of milk to thin it enough to drizzle over the crepes.
4. Insert the stems of the carrot greens, mint, or parsley into the top of each crepe with leaves sticking out to resemble a carrot. Sprinkle with orange zest, if using, and serve immediately.

Notes

*If you cannot find the carrot cake Oreos, swap for 2/3 cup carrot or spice cake mix, but make sure to heat treat by heating in microwave to 160 degrees F - about 1 minute stirring every 15 seconds. **You could also add/substitute nuts for toasted coconut or raisins if you prefer. ***If not serving immediately, keep components separate until ready.

Source: Adapted from my Carrot Cake Dip, Cake Batter Fruit Dip, Oreo Cheesecake Fruit Dip, and A Season to Smile.