Perfect Instant Pot Hard Boiled Eggs

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I’ve tried too many versions of Instant Pot hard boiled eggs to count.  But this is definitely the best in my opinion.  By using low pressure the whites stay more tender, the yolks are still perfectly cooked without a dark ring (which indicates overcooking). Cooking on high pressure for 8 minutes works well also, but the low pressure is definitely better.  And the best part? Pressure cooked eggs are unbelievable easy to peel! I always make a lot of deviled eggs for our family holidays and every time I am immensely annoyed peeling all the eggs and how tedious it is.  Not anymore!

Perfect Instant Pot Hard Boiled Eggs

Eggs, how every many you want
1 cup cold water

Place a steamer basket in the instant pot and pour the water in as well.  Place the eggs in the basket, making sure the eggs are not in the water.
Cook on low pressure for 12 minutes, then quickly release the pressure.
As soon as the pressure drops, open the lid and place the eggs in ice water to stop the cooking.
Remove after about 5 minutes when eggs are cool and peel or refrigerate and peel later.

Perfect Instant Pot Hard Boiled Eggs

Ingredients

  • Eggs, how every many you want
  • 1 cup cold water

Instructions

  • Place a steamer basket in the instant pot and pour the water in as well. Place the eggs in the basket, making sure the eggs are not in the water.
  • Cook on low pressure for 12 minutes, then quickly release the pressure.
  • As soon as the pressure drops, open the lid and place the eggs in ice water to stop the cooking.
  • Remove after about 5 minutes when eggs are cool and peel or refrigerate and peel later.
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    Bruleed Ham

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    If you like Honeybaked ham, you’ll love this.  Using sugar and a kitchen torch you can get a sugar crisp on the ham.  I’ve tried using both white and brown sugar, and brown sugar gives the best flavor I think.  Since my ham glaze has honey in it I just use that to brush on the ham first before coating it with sugar.  But you could also just brush with straight honey, I tried it and it was very good as well.
    If you REALLY want to knock everyone’s socks off this Easter, smoke your ham instead of baking it, then brulee it!

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    BRULEED HAM
    Spiral sliced ham
    Glaze of choice, I use my recipe found here
    Honey, optional
    Brown sugar

    Smoke or cook ham with glaze of choice.
    At the end of cooking press sugar over entire surface of ham.  (Brush with honey first if you didn’t use a glaze)
    Use a kitchen torch to “brulee” the sugar until it is golden and crisp.
    Slice and serve!

    Bruleed Ham

    Bruleed Ham

    Ingredients

    • Spiral sliced ham
    • Glaze of choice
    • Honey, optional
    • Brown sugar

    Instructions

  • Smoke or cook ham with glaze of choice.
  • At the end of cooking press sugar over entire surface of ham. (Brush with honey first if you didn't use a glaze)
  • Use a kitchen torch to "brulee" the sugar until it is golden and crisp.
  • Slice and serve!
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    Super Fizzing Eggs

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    This is one of the funnest sensory activities we’ve done.  Both my girls thought these were amazing.  You know those “hatching eggs” they sell? You know, those “eggs” that “hatch” when you put them in water for a couple days… and cost $10 for a flimsy plastic toy you probably want to throw away?
    Every time my 7 year old sees them she thinks they are the coolest thing ever and wants to buy one.
    These totally save the day.  Not only are they cheap to make but they are a really fun activity.  I used some small dinosaur figures but of course you could use larger ones as well.

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    SUPER FIZZING EGGS
    makes 4 to 5 small eggs

    Small plastic figures
    1 cup baking soda
    food coloring, optional
    2 T citric acid
    1 T oil

    Mix together the baking soda, coloring, and citric acid.
    Add the oil, using just enough to get it to stick together when pressed.  Add more, a 1/2 tsp at a time if needed.  Just be careful not to add to much, this shouldn’t be a wet dough.

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    Form dough around small figures, we used dinosaurs, and leave on a tray to dry overnight at room temperature, uncovered.

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    Now comes the fun part! You can even put these in the bathtub, or in a tray of water.  We had the most fun spraying them with vinegar.  While the citric acid will create fizz with water alone using vinegar will REALLY make them fizz!
    Slightly adapted from Fun At Home With Kids

    Peanut Butter Truffle Eggs

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    One of our favorite Easter books to read is The Golden Egg.  So I used an chocolate making egg mold to make some golden eggs to go with the book.  Using my trusty Peanut Butter Truffles recipe, I adapted it to be softer for a filling and it worked perfect.  A little gold luster dust and there you go, golden eggs!  If you really wanted to you could use a yellow candy melt and coat with gold luster dust, or make them in Easter colors.  I’ve never had a complaint for the classic peanut butter and chocolate combination before though!  These do freeze well, so they are great for making ahead of time as well.  For a sweet Easter gift these are so sweet presented in an egg carton or small basket too.

    PEANUT BUTTER TRUFFLE EGGS (OR GOLDEN EGGS)

    Chocolate of choice for coating (or candy melts)
    1 cup smooth peanut butter
    1/4 cup butter, at room temperature
    1 1/2 cups powdered sugar
    1 cup Rice Krispy cereal
    7 oz jar marshmallow creme
    gold luster dust, optional

    In a medium bowl cream together the peanut butter, butter, and powdered sugar until smooth.
    Add the cereal and marshmallow creme and stir in until combined well.
    Melt the chocolate and coat the egg mold.  Let chocolate set until firm, then fill cavity with peanut butter filling.
    Add melted chocolate to cover the back.

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    When chocolate is set remove from molds and if desired, dust with gold luster dust.

    Peanut Butter Truffle Eggs

    Ingredients

    • Chocolate of choice for coating (or candy melts)
    • 1 cup smooth peanut butter
    • 1/4 cup butter, at room temperature
    • 1 1/2 cups powdered sugar
    • 1 cup Rice Krispy cereal
    • 7 oz jar marshmallow creme
    • gold luster dust, optional

    Instructions

  • In a medium bowl cream together the peanut butter, butter, and powdered sugar until smooth.
  • Add the cereal and marshmallow creme and stir in until combined well.
  • Melt the chocolate and coat the egg mold. Let chocolate set until firm, then fill cavity with peanut butter filling.
  • Add melted chocolate to cover the back.
  • When chocolate is set remove from molds and if desired, dust with gold luster dust.
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    Rice Krispy Treats Panoramic Eggs

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    Does anyone else remember making sugar panoramic eggs as a kid?   I picked up some molds at the Decorette Shop in Portland a few years ago and was determined to make them with my girls.  I found a handful of recipes online and tried them all… and they all failed.  This last time I thought maybe I was going to get lucky..

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    Uhhh, nope.  I gave in.  Too many failed batches.

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    But I still wanted to do something fun with the panoramic egg idea.  So I decided to try using rice krispy treats instead of the sugar mixture.  And guess what? It worked amazing!  I added a coating of candy melts to keep their shape, and you could certainly do any color of those you like.   I liked the colorburst ones, which are white with little dots of color.
    The best part is making these with kids.  If you don’t want to use royal icing, you could always just use additional candy melts to glue the 2 halves together and let firm up ahead of time, then just use plain frosting or more candy melts for the kids to glue their pieces inside.  And if all else fails, just let them eat them. 🙂
    Oh, and if you can’t find some molds just look down the Easter aisle and you should be able to find a big egg shaped container to use.  Just look for one that has the seam going lengthwise and not down the width.

    RICE KRISPY TREATS PANORAMIC EGGS

    Various candy for filling, or pictures
    candy melts in desired color (I used Wilton’s colorburst)

    For Rice Krispies:
    3 T butter
    10 oz regular marshmallows (about 40), or 4 cups mini marshmallows
    6 cups Rice Krispies, cocoa krispies, or fruity Pebbles (or like sized cereal)

    Melt butter in a large pot on medium low heat.  Add marshmallows, stir until combined and melted.
    Remove from heat, stir in cereal until well coated.
    For Royal Icing:
    1 lb powdered sugar
    2 T meringue powder
    6 T water (or replace water and meringue powder with 3 egg whites)
    1/2 tsp cream of tartar

    Mix all icing ingredients together and whip to stiff peaks.

    Spray mold lightly with nonstick spray, then using fingers or the back of a spoon push rice krispies into mold, keeping thickness under 1/2 an inch.

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    Turn out egg shapes onto a tray and place in the fridge or freezer to firm.  After firm use a small knife to carefully carve out a window in one of the halves.
    Alternatively, you can cut an end off both halves for a different view.  If you don’t have a base mold go ahead and cut a flat edge for the egg to stand.

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    Melt the candy melts and coat the inside of the egg halves.  (I placed them back in the mold for this, then popped in the freezer for a moment to firm.)

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    When the candy melts are set up turn egg halves back onto a tray.
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    Now coat the outside of the egg halves with more candy melts.  Use a pastry brush to get them evenly coated.  Let candy melts set up until hard.
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    Make the royal icing and use to glue the 2 halves together (and fill any gaps).  Then pipe some grass inside the egg through the opening (alternatively you can position the candy figures or pictures before gluing the front half on, then fill in the front through the opening).  Pipe over the glued edge and around the front opening.
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    For this style you will want to make your little scene before gluing the halves together:
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    We used little gummy bunnies, peeps, and jelly beans…
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    I love the bases.  With a little bit of royal icing for glue the eggs stay on well.
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    And my little one had to have hers pink… with 2 pink bunnies inside of course 🙂
    I let my daughters decide how they wanted them done, and assisted with doing the piping.  We’ll see how long they last.  But I would much rather they eat these than the pure sugar ones!
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    Rice Krispy Treats Panoramic Eggs

    Ingredients

    • Various candy for filling, or pictures
    • candy melts in desired color (I used Wilton’s colorburst)
      For Rice Krispies:
    • 3 T butter
    • 10 oz regular marshmallows (about 40), or 4 cups mini marshmallows
    • 6 cups Rice Krispies, cocoa krispies, or fruity Pebbles (or like sized cereal)
    • .
      For Royal Icing:
    • 1 lb powdered sugar
    • 2 T meringue powder
    • 6 T water (or replace water and meringue powder with 3 egg whites)
    • 1/2 tsp cream of tartar

    Instructions

    Make the Rice Krispies:
  • Melt butter in a large pot on medium low heat. Add marshmallows, stir until combined and melted.
  • Remove from heat, stir in cereal until well coated
  • Make the royal icing:
  • Mix all icing ingredients together and whip to stiff peaks.
  • Spray mold lightly with nonstick spray, then using fingers or the back of a spoon push rice krispies into mold, keeping thickness under 1/2 an inch.
  • Turn out egg shapes onto a tray and place in the fridge or freezer to firm. After firm use a small knife to carefully carve out a window in one of the halves.
  • Alternatively, you can cut an end off both halves for a different view. If you don’t have a base mold go ahead and cut a flat edge for the egg to stand.
  • Melt the candy melts and coat the inside of the egg halves. (I placed them back in the mold for this, then popped in the freezer for a moment to firm.)
  • When the candy melts are set up turn egg halves back onto a tray.
  • Now coat the outside of the egg halves with more candy melts. Use a pastry brush to get them evenly coated. Let candy melts set up until hard.
  • Make the royal icing and use to glue the 2 halves together (and fill any gaps). Then pipe some grass inside the egg through the opening (alternatively you can position the candy figures or pictures before gluing the front half on, then fill in the front through the opening). Pipe over the glued edge and around the front opening.
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    Peter Rabbit Cake

    peter rabbit cake
    The Spring Garden Cake needed just one addition in my opinion. 🙂
    A torn blue jacket.  And I don’t have to tell you why, do I?
    To make, just use the tips on the spring garden cake post to add the jacket using marshmallow fondant.
    I made a rectangle from blue, then folded the ends to the center:
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    Then added some sleeves (formed from 2 skinny rectangles, ends formed together to make tubes)
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    Then of course a little rip, and a few brown buttons.  Place in the radish patch, of course!
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    Spring Garden Cake

    spring garden cake

    I got a little carried away with this one 🙂
    But my girls have SOOOOO much fun doing it with me, it really isn’t work, it’s a fun kitchen art project.  Marshmallow fondant is super easy to work with, and is like edible playdough, so mistakes are taken care of rather quickly!
    To make coloring the fondant easier, put a small amount into sandwich ziplock bags (one for each color you’ll need), then add a little gel coloring.
    Massage color into fondant through the bag, this way you don’t get the coloring all over your hands, and you can close the ziplock when not in use.
    You could make this a day in advance as well.
    Check back tomorrow, I’ll show you a little something you can add to change this up too. 🙂

    SPRING GARDEN CAKE

    Carrot Cake and Cream Cheese Frosting
    Marshmallow Fondant
    Gel icing colors: orange, green, red, brown
    Green jimmies
    Crushed chocolate graham crackers

    I baked my carrot cake in an 8 inch round pan, and a 9 inch square pan.
    Make path dividers using folded strips of foil, then fill your “garden plots” with the “dirt” (crushed chocolate graham crackers).
    Fill the path with green jimmies.  Carefully remove dividers.100_7546

    Make the path stones:
    Work some brown color into some fondant,  but not mixing all the way through, so as to leave some marbling.  Roll out to about 1/4 inch thick in between 2 layers of wax paper, then cut out using a small square cutter or freehand with a knife.  place along the green pathways.100_7531

    make the basket:
    Color some fondant light brown, and make very skinny ropes. Twist lightly together:

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    Then shape into a basket:

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    Make the carrots:
    color fondant orange, then shape into carrots. Use a knife to make little marks.  Can make some as short ones since they will be “underground”:

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    make some stems with green fondant:

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    use a toothpick to push the end of the stems in:

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    Make radishes:
    Form teardrops from red fondant, and make leaves by curling a little circle into a point on one end and inserting into rounded end of teardrop.

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    Make watermelons:
    marble a couple shades of green and shape into ovals.  Make some coiled stems.
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    Make the cauliflower:
    Form balls from white fondant, then add some texture to the tops.

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    For the cabbage leaves, indent leaf lines on small circles

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    Then form 3 or 4 around each cauliflower.

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    Fill the basket with some veg, and add a handle over the top, if desired.  Place foods in ea garden bed, then make signs with food markers on a small rectangle of white fondant, and place on a toothpick stake.  Use the full carrots and radishes for the basket, and the shorter ones to go in the dirt.

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    How To… Peel Eggs


    Wether I’m making my deviled eggs for a holiday, or for a salad, I HATE peeling eggs.  It’s such a pain.  A friend told me about this trick and I had to try it.  I was amazed, it really did work!  Not all of mine  come out “perfect” still, but most of them really do.  And it saves SO much time!  Give it a try!

    How To… Peel Eggs
    Place eggs in a single layer in a pot and add water, you want the water about an inch higher than the eggs.  Add a pinch of salt and heat to boiling over medium high heat.
    As soon as the water boils, remoce from heat and cover.  Set the timer for 12 minutes.
    When the 12 minutes is up, pour off all the hot water.

    Add ice to pot and cold water to cover.  You want the water to feel cold.  If it doesn’t, drain off warm water and add more ice and cold water.

    Let sit for 10 minutes, or until eggs feel cold.
    Drain off all but about 1/2 to 1 inch of water and cover.

    Now gently shake the pot back and forth, letting the eggs knock against each other.  Do this for about a minute.

    Some shells should be totally fallen off, others may still be on partially.
    I usually stop at this point, but you could keep shaking a bit more.
    If you get too vigorous though, your eggs with have “potholes” from being thrashed about too hard.
    Rinse off remaining shells under cool running water.
    Store in the fridge for later use.

    Bunny Munch

     First there was Monster Munch, then there was Leprechaun Munch, now there is BUNNY MUNCH! I seem to keep changing it for different holidays, but it’s fun and easy to make with the kids and kids young and old all seem to love it.  I used Crispix this time instead of chex and it was a big hit!  I thought about throwing some jelly beans in too but thought that might be taking it a bit too far. ; )
    BUNNY MUNCH
    Recipe by My Stained Apron
    14 oz candy coating, almond bark, or chocolate*
    5 cups Crispix or Chex (corn or rice)
    1 cup peanuts
    2 cups pretzels
    1 cup spring M and M’s
    1/2 cup powdered sugar
    1 1/2 cups bunny marshmallows
    Mix together cereal, peanuts, pretzels, and M and M’s in a large bowl.
    Melt candy coating and pour over.
    Stir quickly with a large spoon.
    Sprinkle powdered sugar over chex and stir together.
    Lay out on a large cookie sheet lined with wax paper to dry.
    Mix in marshmallows before serving.
    *You can do this in 2 batches if desired, using different colors for each batch. Then mix together after candy coating is set.
    Bunny Munch

    Ingredients

    • 14 oz candy coating, almond bark, or chocolate*
    • 5 cups Crispix or Chex (corn or rice)
    • 1 cup peanuts
    • 2 cups pretzels
    • 1 cup spring M and M's
    • 1/2 cup powdered sugar
    • 1 1/2 cups bunny marshmallows

    Instructions

  • Mix together cereal, peanuts, pretzels, and M and M's in a large bowl.
  • Melt candy coating and pour over.
  • Stir quickly with a large spoon.
  • Sprinkle powdered sugar over chex and stir together.
  • Lay out on a large cookie sheet lined with wax paper to dry.
  • Mix in marshmallows before serving.
  • You can do this in 2 batches if desired, using different colors for each batch. Then mix together after candy coating is set.
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    Homemade Peeps

    This recipe is for my sister Melissa, who much to my dismay lives far away in Arkansas! : )  She loves Peeps, so I just had to make a homemade version for her.   They are super light and so much fun to make.  I made mine thinner by using a large cookie sheet, but they’d be nice a little thicker as well I think if you want to use a 9 by 13″ pan.  I couldn’t decide between pink bunnies or yellow chickies so I made a double batch, then divided it into 2 and colored them seperately.  I also used a strawberry candy flavoring instead of plain vanilla.  Happy Easter!
    2 pkgs unflavored gelatin (about 2 T)
    1 cup cold water, divided
    1 1/2 cup sugar
    1 cup corn syrup
    2 tsp vanilla (or other flavoring)
    food coloring
    colored sugar
    Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
    Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
    Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
    Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
    Fit mixer with a whisk attatchment and turn on high.
    While running, slowly pour in the sugar syrup into the gelatin.
    Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
    Add vanilla or other flavoring and coloring in the last minute.
    Spray either a 9 by 13″ pan or large cookie sheet generousely with nonstick cooking spray. You can also line bottom of pan with a silicone mat, and spray well.
    Spread marshmallows in pan.
    Let sit 4 hours up to overnight.
    Sprinkle top of pan with colored sugar.
     Coat completely with the colored sugar.
     Turn out onto a cutting board, remove silicone mat if you used one.
     Coat again with sugar.  Cut out into desired shapes.
     Roll in more colored sugar to coat sides.
    Store in airtight container for a few weeks.
     
    Homemade Peeps

    Ingredients

    • 2 pkgs unflavored gelatin (about 2 T)
    • 1 cup cold water, divided
    • 1 1/2 cup sugar
    • 1 cup corn syrup
    • 2 tsp vanilla (or other flavoring)
    • food coloring
    • colored sugar

    Instructions

  • Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
  • Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
  • Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
  • Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
  • Fit mixer with a whisk attatchment and turn on high.
  • While running, slowly pour in the sugar syrup into the gelatin.
  • Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
  • Add vanilla or other flavoring and coloring in the last minute.
  • Spray either a 9 by 13" pan or large cookie sheet generousely with nonstick cooking spray. You can also line bottom of pan with a silicone mat, and spray well.
  • Spread marshmallows in pan.
  • Let sit 4 hours up to overnight.
  • Sprinkle top of pan with colored sugar.
  • Coat completely with the colored sugar.
  • Turn out onto a cutting board, remove silicone mat if you used one.
  • Coat again with sugar. Cut out into desired shapes.
  • Roll in more colored sugar to coat sides.
  • Store in airtight container for a few weeks.
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