What’s Cooking

Two recipes, both simple, both worth keeping in your back pocket. One is savory and snackable—the kind of thing that shows up at brunch or a casual get-together and somehow disappears first. The other is soft, citrusy, and just sweet enough to feel like a treat without going overboard….or something you absolutely justify eating for breakfast.

Alongside each recipe, you’ll find a few product recommendations—tools and essentials we love and trust in our own kitchen to help make the process just a little easier (and more enjoyable).

Bacon Deviled Eggs

Ingredients
3 strips bacon (regular, not thick-cut)
12 large eggs
Kosher salt
1 tablespoon white or cider vinegar
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

Instructions:

Bacon:

Line a rimmed baking sheet with parchment paper or foil, (or use the Bacon Mat by Talisman Designs!) Arrange the bacon in a single layer and place in a cold oven. Set the temperature to 400 and bake for 10-15 minutes until desired crispiness is achieved. Transfer to paper towels to drain, then crumble into small pieces once cooled. Set aside. *And don’t forget to save the fat! The Bacon Bin by Talisman Designs is perfect for saving that liquid gold.

Eggs:

Place the eggs in a large saucepan and cover with cold water by about an inch. Add a generous pinch of salt and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes.

Transfer the eggs to a bowl of cool water. We love using The Negg for peeling hard boiled eggs - it makes quick work of peeling and the kids can help! Pat peeled eggs with a paper towel.

Slice each egg in half crosswise (trim a tiny bit off the ends if you want them to sit flat). Carefully remove the yolks and place them in a bowl.

Mash the yolks with a fork, then add the vinegar, mayonnaise, Dijon, cayenne, black pepper, and a pinch of salt. Stir until smooth and creamy. Taste and adjust seasoning as needed.

Spoon or pipe the filling back into the egg whites. Piping the filling not only looks nicer, but it gives you a smoother, lighter texture and it’s easier to work with.*We carry disposable and reusable pastry bags, as well as single piping tips and sets.

Finish with a sprinkle of the crumbled bacon and place on your favorite egg tray. *We love this long Porcelain Egg Tray from Kitchen Basics.

Lemon Olive Oil Cake

Bake time:

• Springform pan: 40–45 minutes

• Bundt pan: about 50 minutes

• 10-inch loaf pan: about 1 hour

For the pan:
Olive oil, flour, and parchment paper

Ingredients
2 cups (240 g) all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
1½ cups (300 g) sugar
3 large eggs, room temperature
2 tablespoons lemon zest (from about 3 lemons)
1 cup good-quality extra virgin olive oil (we like Durant)
1 cup whole milk
3 tablespoons fresh lemon juice (from about 2 lemons; save the third for the glaze if you like)

Instructions:

Preheat the oven to 350°F.

Lightly coat a 9-inch springform pan or 10-inch loaf pan with olive oil. Line the bottom with parchment, then oil the parchment and sides and dust lightly with flour, tapping out any excess. If using a Bundt pan, simply grease it well with olive oil and dust with flour. Set aside. *We love Fat Daddio pans, especially for this recipe. The anodized aluminum finish is non reactive - a must for any citrus-based recipe.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.

In a large bowl, combine the sugar, eggs, and lemon zest. Beat with an electric mixer on medium-high speed until the mixture becomes pale, thick, and creamy—about 3 minutes.

With the mixer running, slowly drizzle in the olive oil, then continue beating for another 2–3 minutes, until fully incorporated and slightly thickened.

In a small bowl, stir together the milk and lemon juice. *The Fluicer is a Pepperberries favorite - it gets every last drop of juice from citrus fruits, and folds flat for easy storage.

With the mixer on low speed, add the dry ingredients and milk mixture alternately, starting and ending with the flour mixture. Scrape down the sides of the bowl as needed. Pour the batter into the prepared pan.

Bake until the cake is set and springs back lightly when touched:

• 40–45 minutes for a springform pan

• 50 minutes for a Bundt pan

• About 1 hour for a loaf pan

If using an instant-read thermometer, the center should register about 200°F.

Let the cake cool on a rack:

• 20 minutes in the pan for a springform

• 30 minutes for a Bundt or loaf pan

Run a knife around the edges to loosen.

• For a springform, release the sides and allow the cake to cool completely (about 1 hour).

• For a Bundt, invert the cake onto a rack to finish cooling.

• For a loaf, invert the cake, then carefully turn it right-side up to cool.

Optional Lemon Glaze

Whisk together 1½ cups sifted powdered sugar, 2 tablespoons milk, and 1 tablespoon lemon juice (from the reserved lemon). Add a small pinch of salt and whisk until smooth. The glaze should be thick but still pourable—perfect for drizzling over the cooled cake so it slowly runs down the sides.