sriracha + honey deviled eggs

 

remember when lorelai & rory gilmore devil egged jess' car (refresh memory here)?! THAT was the inspiration for today's blog post!

scene:

jess: someone egged my car

luke: these eggs are cooked. they're not raw eggs, they look like deviled eggs."

jess: someone devil egged my car?

luke: that IS paprika!

jess: someone prepared deviled eggs to throw at my car?!

luke: wow they must really hate you.

okay, sorry! before i go all gilmore girl crazy & start reciting all my favourite scenes, let's get back to the eggs. so happy march! with easter approaching i wanted to create a tasty brunch or appetizer recipe. i decided to go with a sweet & spicy combination, because i personally cannot handle straight up spice on it's own. plus, i didn't want just any old deviled egg. these turned out really delicious. these are the deviled eggs that made me actually like deviled eggs. i wasn't sure about how everyone felt about deviled eggs... do you love them, do you hate them? if you hate them, try these & ask yourself that question again! if you aren't a spice baby like me, serve with a drizzle of sriratcha sauce for an extra kick (dad, i'm looking at you). now brb while i go binge watch gilmore girls on netflix until i recieve the "are you still watching" screen & feel judged by my television.

xo

ingredients

  • 6 large eggs, boiled & cooled
  • 1/4 cup mayonnaise
  • 1 tablespoon sriratcha
  • 1 tablespoon honey
  • 1 pinch paprika, plus more for sprinkling
  • 1 small shallot, pureed*
  • salt & pepper, to taste

directions

  • peel & slice hard boiled eggs in half, length wise. scoop out the yolks & place in a bowl.
  • add mayo, sriratcha, honey, paprika, shallot, salt & pepper. whip until fluffy.
  • pipe or spoonful mixture back into the egg white. refrigerate & serve!

note: it is important to puree the shallot if you plan on piping the filling, otherwise the piping bag may get clogged (i speak from experience!). if simply spooning mixture back into the egg white, skip this step.

the modest marce lair

 

so i worked on a little living room transformation with my friends over at west elm. you can read all about it over on west elm's blog front & main here!

get the look below:

white chocolate matcha cake

 

last year my friend from japan came to visit & brought with her a ton of matcha flavoured treats for us to try. matcha is a specially blended green tea powder from japan that is incorporated into various foods, drinks & desserts. while some of the treats i tried were a bit too strong for my liking, the thing i loved most was the green tea kit kat bar. they have SO many unqiue flavours of kit kat available, omg. the combination of the sweet white chocolate & earthy matcha made for the most perfect pairing. well i have yet to come across it again, today's cake is inspired by that green tea kit kat! a matcha layer cake frosted with a creamy white chocolate buttercream. i was so tempted to add a little green tea powder to the frosting & make it an ombre cake.. maybe next time! i used aiya matcha's cooking grade blend which is specially blended for cooking & baking because it's aromas will come through even when the matcha is mixed with various ingredients! a little goes a long way. also, matcha is very healthy because it is high in antioxidants, making this cake healthy! right?!?

ingredients

for the green tea cake

  • 1 1/4 cup raw sugar
  • 1/2 cup unsalted butter, room temperature (can subtitue equal parts vegetable oil)
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons aiya matcha powder (i used the cooking grade)
  • 2 cups all purpose flour, sifted
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt

for the white chocolate buttercream

  • 1 pound unsalted butter, room temperature
  • 3 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 50 grams white chocolate, melted & cooled (i used lindt)

directions

  • preheat oven to 325 degrees.

  • in a mixing bowl cream butter, sugar & oil. add eggs one at a time.

  • mix in milk, vanilla & matcha powder.
  • in a separate bowl sift flour, baking powder & salt. add the dry ingredients to the wet ingredients & beat until fully incorporated.
  • evenly divide batter between two greased & floured 8-inch cake pans.
  • bake for 20-25 minutes, or until the cakes are fully cooked. let cool completely before flipping & frosting.
  • once cakes have cooled, begin to make the frosting. using an electric mixture with the paddle attachment add butter, icing sugar & vanilla. mix until light & fluffy, about 5 minutes. slowly pour in the melted white chocolate until incorporated.
  • frost cakes as desired & sprinkle with a touch of matcha!

thank you so much to aiya matcha for sponsoring this post! all opinions are my own. the cooking grade matcha blend that i used is available here. xo