Curried Deviled Egg Recipe

While you’re cooking up a batch of hard boiled eggs to dye, make sure you save some for this delicious twist on classic Easter brunch fare. The curry and herbs add a pop of color and taste. Try them yourself to see!

Curried Deviled Eggs
Serves 6; 10 mins prep time

Ingredients:
6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon Madras Curry Powder
1/4 teaspoon Ground Mustard
1/4 teaspoon salt
1/8 teaspoon Black Pepper
1 tablespoon each: chopped chives, rosemary and parsley

Directions:
1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
2. Stir in mayonnaise, lemon juice, curry powder, mustard, salt and pepper until smooth and creamy. Spoon or pipe mixture into egg white halves. Sprinkle with chives.
3. Refrigerate 1 hour or until ready to serve.

Cooking Tip: How to hard cook an egg
Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 12 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 12 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

For creamier deviled eggs: Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.

Even more Easter treats!
> Make your own chocolate peanut butter eggs

Chocolate Peanut Butter Easter Egg Recipe

With Easter around the corner, why not surprise your friends and family with some home made peanut butter eggs? They are easy to assemble and make a fun project for all family members. Here’s a great recipe I found for these mouth watering treats.

Homemade Chocolate Peanut Butter Eggs
yield: about 15 eggs; prep time: 1 hour; total time: 1 hour

Ingredients:
1 cup creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
2 cups milk chocolate chips (or 12 ounces milk chocolate, chopped)
2 tablespoons vegetable shortening

Directions:
1. Line a baking sheet with wax paper or parchment paper; set aside.

2. In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.

3. Using a medium cookie scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. I found it easiest to roll the scoop into a ball, and then roll it into a short cylinder. I placed it on the baking sheet, and then used my fingers to shape the ends into an egg-like oval. Refrigerate to allow the peanut butter eggs to set, about 30 minutes.

4. Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted. One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet, and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired. Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes. Store in the refrigerator in an airtight container until ready to serve.

Bake this!
> Matcha Green Tea & White Chocolate Sugar Cookie Recipe

A Chinese New Year-Inspired Menu

For a meet and greet at DeVries Global Public Relationships, I developed an afternoon tea menu that celebrated the Chinese New Year. With a nod and a wink to the East, I cooked up Chinese chicken salad and smoked salmon and dill mascarpone tea sandwiches; served crudite and artisanal cheese on pretty China plates; and baked candied ginger & coconut brownies and Chinese Five Spice & white chocolate blondies. Goodbye horse, hello year of the sheep!

See More!

> Lemon Five Spice Semolina Shortbread Cookie Recipe

Fill Your Fridge With Healthy Meals To Go

Everyone wants to come home to a fridge full of delicious and nutritious, home-cooked meals that they can just warm up and enjoy. Not everyone has the time or ambition to figure out what they like and what their family likes to keep that promise of healthy and tasty food alive. Allow me!

I prepare healthy meals with a variety of of lean protein, grains and vegetables for clients. I use fresh ingredients and create flavorful meals that are easy to take with you wherever you go — all stacked neatly in your fridge in Tupperware.

Email anthony@anthonyleberto.com to learn more about pricing and menu options. See some of the menu offerings below and here:

See More!
> Check out what Anthony Leberto Catering can cook up for your next baptism, wedding or work event

Chocolate Meringue Drops Recipe

Light and fluffy with a chocolate base that you can cover in the topping of your choice, meringue drops are a beautiful wintry treat. Take this Martha Stewart recipe and alter it to suit your tastes. I go with coconut and walnuts for Christmas!

Chocolate Meringue Drops

Ingredients:
3 large egg whites
3/4 cup sugar
1/8 teaspoon coarse salt
1/8 teaspoon cream of tartar
1 1/2 teaspoons Trablit coffee extract (available at culinarydistrict.com) or 1 tablespoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
1 1/2 cups walnuts or coconut

Instructions:
1. Preheat oven to 200 degrees. Combine egg whites and sugar in a bowl set over a saucepan of simmering water, and whisk until sugar is dissolved and mixture is warm, about 3 minutes. Whisk in salt and cream of tartar; remove from heat.
2. Beat mixture with an electric mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in extract.
3. Fit a pastry bag with a 3/8-inch round tip (Ateco #804) and fill bag with meringue. Pipe meringue “kisses,” each 1 inch in diameter, releasing pressure and pulling pastry bag straight up to create each, 1 inch apart on parchment-lined baking sheets. Bake until crisp on outside and able to release easily from parchment, about 1 hour, 15 minutes. Transfer to a wire rack and let cool completely.
4. Melt chocolate in a bowl set over a saucepan of simmering water, stirring until smooth; remove from heat. Working 1 at a time, dip base of each meringue in chocolate, then coat base completely with nuts. Transfer to parchment-lined baking sheets and let stand until set, about 1 hour. Meringues can be made 5 days ahead and stored in a cool, dry place at room temperature.

Chocolate Spice Crackle Cookies Recipe

Simple cookies with a bit of a bite, these chocolate spice cookies from epicurious are crackly on the outside and soft on the inside. Low in both calories and fat, you can enjoy relatively guilt-free! Mix these into your cookie box order for a filler cookie that will sneakily become the dark horse treat to beat this holiday.

Chocolate Spice Crackle Cookies
Makes about 36 cookies

Ingredients:
1 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
1/3 cup alkalized (Dutch process) cocoa powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1 cup sugar
1/4 cup unsweetened applesauce
1/4 cup molasses
2 cookie sheets or jelly-roll pans lined with parchment or foil

Instructions:
1. Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
2. Sift the dry ingredients into a bowl and set aside.
3. In another mixing bowl, beat the butter and sugar together with a large rubber spatula. Beat in the applesauce and molasses. Stir in the dry ingredients to make a soft dough.
4. Drop tablespoons of the dough (or use a small ice cream scoop) an inch apart on the prepared pans.
5. Bake the cookies for about 10 minutes, changing the position of the pans about halfway through the baking. Exchange the top pan and the bottom and also turn them back to front at the same time. The cookies will still be fairly moist when they are done. Avoid overbaking them or they will be dry and hard.
6. Slide the papers from the pans to racks to cool the cookies.

Gluten-Free Chocolate Cherry Cookies Recipe

Inspired by a flourless chocolate pecan cookie recipe from Martha Stewart, this gluten- and dairy-free cherry chocolate cookie is soft, chewy and tangy sweet. Be prepared for the guest with diet specifications (and for those who just plain love chocolate!) with a batch of these on the holiday dessert table.

Gluten- and Dairy-Free Chocolate Cherry Cookies

Ingredients:
3 cups confectioners’ sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups cherries
4 large egg whites, room temperature

Instructions:
1. Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and cherries. Add egg whites and stir just until incorporated– do not overmix.
2. Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely.
To store, keep in an airtight container, up to 3 days.

Grandmom’s Orange and Cocoa Jam Cookies

A Leberto family favorite, this is a unique recipe. Saltines, grape jelly, cocoa and orange zest come together in this bite-sized piece of our family history.

Grandmom’s Orange and Cocoa Jam Cookies

Ingredients:
For dough
½ cup oil
4 eggs
1¼ cups sugar
5 cups flour
5 teaspoons baking powder
Zest and juice of 1 orange

For filling
1-pound jar grape jelly
1 cup toasted almonds (chopped)
¾ cup cocoa
2 cups sugar
2½-3½ cups crushed saltines
Zest and juice of 2 oranges

For royal icing
2 cups confectioners sugar
4 teaspoons powdered egg whites (meringue powder)

Instructions:
1. To make the dough: In a large bowl, mix sugar, oil, eggs, and orange juice together until well combined. In separate bowl, mix or sift flour and baking powder. Gradually add dry ingredients to sugar/oil mixture. Blend well, until it is a cohesive dough.
2. For the filling: In a medium saucepan, combine all ingredients except saltines. While stirring, heat on medium until mixture comes to a boil. Once filling comes to a boil, add the saltines. Allow to cool
3. Preheat oven to 350 degrees. On a floured surface, roll out the cookie dough ¼-inch thick. Pipe the filling into the center of the dough, then fold both sides of the dough into the center. Cut into squares.
4. Place cookies on parchment lined baking sheet and bake for about 12 minutes.
5. While cookies are baking, make icing: In a large bowl, whisk together confectioners’ sugar, powdered egg whites, and ¼ cup water (if needed, adjust consistency with confectioners’ sugar). Transfer icing to a pastry bag with a small tip, or place in resealable plastic bag and snip a small hole in the corner.
6. After baking allow cookies to cool, then decorate with royal icing.

Oatmeal Peanut Butter Chocolate Chip Cookie Recipe

Peanut butter and two types of chocolate chips make this cookie a favorite addition to the traditional holiday cookie roster. Try this recipe  from Very Best Baking for December and every other month of the year.

Oatmeal Peanut Butter Chocolate Chip Cookies

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1/4 cup Dark Chocolate Morsels
1 1/2 cups quick-cooking oats

Instructions:
1. Preheat oven to 375° F.
2. Combine flour, baking powder and salt in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
3. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and oats.
4. Drop by rounded tablespoon onto ungreased baking sheets.
5. Bake for 10 to 12 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Tips:
For larger cookies, drop dough by 1/4 cup amounts about 3 inches apart onto ungreased baking sheets. Bake for 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 24 cookies.

Salty Chocolate Chunk Cookie Recipe

Salty and sweet are a match made in cookie heaven. (Bon Appetit knows its cookie recipes!) Sprinkle these perfect chocolate chippers with a little sea salt to achieve this delectable balance.

Salty Chocolate Chunk Cookies

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/2 cup sugar
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
Maldon or other flaky sea salt

Instructions:
1. Place racks in upper and lower thirds of oven and preheat to 375 degrees. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl. Set aside.
2. Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
3. Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt.
4. Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.