It's

Cozy Food Friday!

That means it's time to share a recipe from 

another great cozy mystery!

This week's recipe is from

CAKE POPPED OFF

Book 2 in the Cupcake Catering Mysteries

by Kim Davis

Cupcake caterer Emory Martinez is hosting a Halloween bash alongside her octogenarian employer, Tillie. With guests dressed in elaborate costumes, the band is rocking, the cocktails are flowing, and tempers are flaring when the hired Bavarian Barmaid tries to hook a rich, hapless husband. Except one of her targets happens to be Emory’s brother-in-law, which bodes ill for his pregnant wife. When Emory tracks down the distraught barmaid, instead of finding the young woman in tears, she finds her dead. Can she explain to the new detective on the scene why the Bavarian Barmaid was murdered in Emory’s bathtub with Emory’s Poison Apple Cake Pops stuffed into her mouth?

With an angry pregnant sister to contend with, she promises to clear her brother-in-law’s name. As Emory starts asking questions and tracking down the identity of the costumed guests, she finds reasons to suspect her brother-in-law has been hiding a guilty secret. Her search leads her to a web of blackmail and betrayal amongst the posh setting of the local country club crowd. Can Emory sift through the lies she’s being told and find the killer? She’ll need to step up her investigation before another victim is sent to the great pumpkin patch in the sky.

Includes spooky Halloween recipes!

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CAKE POPPED OFF

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BLOODSHOT DEVILED-EGG EYES

All food photos are property of Kim Davis

Ingredients

6 large eggs

1/3 cup mayonnaise, divided

2 teaspoons mustard (regular or Dijon)

1 teaspoon white vinegar

1/4 teaspoon garlic powder

Salt and pepper to taste

1 teaspoon hot sauce

1/2 teaspoon chili powder

2 teaspoons ketchup

4 pimento-stuffed green olives

Instructions

1.     Insert a steamer basket into a saucepan and add enough water to fill the pan to just below the basket.

2.     Heat water to boiling then carefully add cold eggs to the steamer and cover pan with a lid. Reduce heat to medium and steam the eggs for 13 minutes.

3.      While the eggs cook, prepare the bloodshot sauce by mixing 2 tablespoons mayonnaise with the hot sauce, chili powder, and ketchup. Place in a piping bag fitted with a size 1 or size 2 piping tip. Refrigerate until needed.

4.      Carefully remove eggs from steamer basket and soak in an iced water bath until cooled.

5.      Remove the shells from the eggs and dry the eggs.

6.      Cut the eggs in half lengthwise and separate the yolks from the whites.

7.      Mix the egg yolks with the remaining mayonnaise, mustard, garlic powder, and vinegar until smooth. I like doing this with my handheld immersion blender. Season to taste with salt and pepper.

8.      Place the mixture in a piping bag fitted with a large round tip and pipe into the reserved egg whites.

9.      Dry and then cut the olives into slices and place on top of the egg-yolk mixture for the pupils.

10.  Pipe the bloodshot sauce in squiggly lines on the egg whites.

11.  Refrigerate until ready to serve.

Note:

Recipe can be doubled, but be sure the steamer basket and cooking pot are large enough to cook the eggs in a single layer. Don’t stack the eggs, or they won’t cook evenly.

SPOOKY SPIDER DEVILED EGGS

Ingredients

6 large eggs

1/4 cup mayonnaise

2 teaspoons mustard (regular or Dijon)

1 teaspoon white vinegar

1/4 teaspoon garlic powder

Salt and pepper to taste

18 - 20 black olives

Instructions

1.      Insert a steamer basket into a saucepan and add enough water to fill the pan to just below the basket.

2.      Heat water to boiling then carefully add cold eggs to the steamer and cover pan with a lid. Reduce heat to medium and steam the eggs for 13 minutes.

3.      Carefully remove eggs from steamer basket and soak in an iced water bath until cooled.

4.      Remove the shells from the eggs and dry the eggs.

5.      Cut the eggs in half lengthwise and separate the yolks from the whites.

6.      Mix the egg yolks with the remaining mayonnaise, mustard, garlic powder, and vinegar until smooth. I like doing this with my handheld immersion blender. Season to taste with salt and pepper.

7.      Place the mixture in a piping bag fitted with a large round tip and pipe into the reserved egg whites.

8.      Dry and then cut olives into halves, lengthwise, and place 12 of the halves on top of the egg-yolk stuffed eggs for the spider body. Use the remaining halves to slice thin crosswise pieces to create “legs” for the spider. Position 3 “legs” on each side of the spider’s body, using the yolk mixture to anchor them.

9.      Refrigerate until ready to serve.

 Note:

Recipe can be doubled, but be sure the steamer basket and cooking pot are large enough to cook the eggs in a single layer. Don’t stack the eggs, or they won’t cook evenly.

How fun are these?

Perfect for a Halloween party!

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