Hear, ye children, the instruction of a father, and be attentive to know understanding.
Yesterday would have been my dad’s 79th birthday. I wasn’t sad. I smiled all day, and told as many people as I encountered. I was blessed with a wonderful father. When I reminded my husband of the significance of the day, he said, “we should celebrate. Maybe we’ll get a cake.” That’s when I remembered how much I loved my husband for the way he gets me, and when the idea was born….I’m going to try something I saw online and call it “Dad’s Boiled Eggs.”
Cruising FB, I came upon the creative idea of baking cupcakes in real egg shells. I tried it, and will append this 5 Minute Friday exercise with pictures and a recipe. I smiled when I saw today’s 5 Minute Friday prompt because I knew yesterday was all about God and my dad collaborating to give me yet another gift.
I had the blessing of a wise and wonderful mighty man of God as a father. I am pleased to remember him, to share those stories with my children, and to live my life in a way that acknowledges the tremendous impact he had on me.
It also got me to thinking about how God uses ordinary things for extraordinary purposes, like eggshells for cupcakes. I hope that my ordinary blog, my ordinary life, the simplest things I do or say might be repurposed as vessels to carry His message and His mercy to the world. To do so would be worthy evidence that God is good. (I MADE IT!)
Backstory~Stef, from the Cupcake Project inspired me to try her “Easter Cupcakes in Real Egg Shells.” I am not ordinarily sufficiently ambitious to attack a project like this, but for whatever reason, I found this particularly compelling, particularly when I remembered:
a) how much my dad liked boiled eggs,
b) how my family doesn’t particularly like cake (after a slice or two, we’re done, so I never keep it in the house except when we’re entertaining), and
c) how this is probably as close as I’m ever going to get to an April Fool’s prank (I sent pictures of these to two girlfriends and called it “the fake out.”
This was remarkably simple, easy, and I’ll definitely do it again. Besides, it puts one really cool unique technique in my kitchen diva file, and who wouldn’t want that??
First, you prep 10 eggshells. Using a corkscrew, pierce and gently peel away the smallest portion of eggshell that allows you to dump out the contents. I tried to go no larger than a dime. The first egg you will use to make the cupcakes, 2-9 go into a bowl that keeps us in omelets through the weekend. After emptying out the contents, rinse the shells in clear water. Submerge them in a bowl of heavily salted water for at least 30 minutes. Drain the cleaned shells on absorbent paper (I put a paper towel on a cooling rack and left them until I was ready to fill and bake them. Preheat the oven to 350˚.
½ C flour
¼ t baking powder
1/8 t baking soda
¼ C butter (one stick at room temperature)
Zest of one lemon
Juice of ½ lemon
2 heaping T fat free sour cream
Sift together dry ingredients. With a hand mixer, blend egg and lemon first, then add sugar and butter until creamy, Add in dry ingredients, and finally sour cream.
Transfer the batter into a zip top bag for piping into shells. I stood the shells in a mini muffin pan, and carefully filled them. This is key-and more art than science. Fill shells ¾ full. The batter will expand, and you want to preserve the mystery in presentation. Next time I will fill each shell to half, and then top them all off.
Bake 23 minutes. Remove from the oven and cool. Keep the carton for presentation and display. I faked my kids out because they knew I’d never leave fresh eggs sitting out on the dining room table. When you crack the shells, there are about 2 perfect bites, making one of the best things about this recipe that it is literally a “little sweet,” just enough to satisfy with no guilt. And, it brings a smile to your face, particularly mine, as I know my dad would have loved it.