People manage stress differently: Some overeat, others dip into the liquor cabinet, I bake, which is what I did over the weekend as the deadline for my cookbook drew near and I didn’t know what to do with my nerves. I fixated on a single recipe from the desserts chapter, an Apple Carrot Bundt Cake, that despite having been tested and approved multiple times, was suddenly “all wrong.”
I threw myself into reworking the cake with the sort of obsession more appropriately directed toward cancer research or the global warming crisis. By day two and on my third makeover (or cakeover, as it was) Mr. Mom’s Kitchen edged into my lair near the KitchenAid mixer to find me wild eyed and elbow deep in batter. He suggested, not gently, that it was time to put down the pastry flour.
Eventually I did, and the cake was a success, better than the original: moist, tender, wholesome. Best of all, the process seemed to calm me enough that I was finally able to sit down and edit the book one last time. Yesterday, after several deep breaths, I pushed the “send” button on an email, book copy attached, to my editor at Chronicle Books.
The last handful of anxiety-racked days aside, writing a cookbook has been practically, nearly, wholly delightful. I’ve been wowed by friends who stepped up to pitch in: Claire, Jane, and Pam, my talented, trustworthy recipe testers, Alison, who read every page in the few spare minutes she has each day, and my intern Kate, who helped with research and recipe analysis despite having two little ones underfoot. Thanks ladies!
You’ll have to wait a good while to get a peek at the book, but in the meantime, I thought I’d share a few photos I’ve snapped along the way:
Apple Carrot Bundt Cake
A Lunchbox Salad
Italian Quesadillas
I also want to pass along one teensy recipe — So Simple Deviled Eggs — that I’ve found myself making more than any other single dish in the cookbook. I figured you might like it too.
When I was a kid, deviled eggs were kind of a big deal. They came out for big summer picnics and adult birthday parties accompanied by a lot of fan fare, “oohhh, they’ve got deviled eggs.” As I grew into a teenager and learned about things like calories and carbs, I stopped eating them because they were deemed “fattening.” Funny thing is, done by my method, they are neither time consuming nor unhealthy. They are in fact, quite wholesome.
Consider the duo of deviled beauties in the photo above. Once the eggs are boiled, you can knock those out in two minutes, tops. The pair of them, which I make with light mayo, weigh in at less than 100 calories and about 2 ½ grams of saturated fat. Give them to your kids for an afternoon snack and it will nourish and fill them up far better than anything you’ll find in any of those “100 Calorie” snack bags.
My cookbook includes a “how to” on hard boiling eggs, which is so dependable, I’m thinking of having it patented. You’ll have to use your own method for today’s deviled egg recipe … I’m keeping mum until my book’s published.
So Simple Deviled Eggs
Start with a hard boiled, peeled egg. Cut in half lengthwise, scoop out the cooked yolk, and put into a small bowl. Add 2 teaspoons of mayonnaise, a small pinch of salt, and a couple of turns with a pepper grinder. Mash with a fork until creamy. Fill the cavity of each egg half with the yolk mixture. Top with a dash of paprika or a pinch of fresh, minced chives.
Find more of my breakfast, lunch and snack recipes and “how to” cooking videos at 
Katie, I am so proud of you. I can’t wait to get a copy of the book. The photos are gorgeous!! A fan.
Congratulations Katie! Can hardly wait for the book to be available!
Now to enjoy your efforts!
Congratulations Katie! I can’t wait to get your book. I know I’ll use it all the time as I do your recipes on this blog.
You did it! Congratulations, what an achievement. x
Congratulations! I’m so excited to see the finished book!
And now I’m off to boil some eggs – too bad they won’t look as pretty as your picture. Neither my at home version, or the one packed into lunches, will turn out as nice.
As a professional writer, I know first hand how satisfying it is to file such a big project. I am so excited for you & look forward to the day I stand in line at a book store to get my copy signed!
Can’t wait to buy the book! Will you please let me know if you have any book-signing events in the area? I’ll invite friends!
Of course!
Can’t wait to buy the book. Will you pls. let me know if you have any book-signing events in the city? I’ll bring friends!
Yay Katie! I am so in awe of all the work you have done! CONGRATULATIONS!!!
you are funny and sweet even through the stress. amazing lady you are. thank you for sharing your many gifts.
I think your next career is in food styling–the pix are gorgeous. Congrats!!!
This recipe certainly brings back memories of church picnics and family gatherings in my youth. Living here in the UK for some 24 years, deviled eggs are not really something you ever see but this charming post reminds how good they really are when done right. Huge congrats on your nearly-published cookbook. I for one will look forward to getting my hands on a copy. I may contact your publisher for a review copy (which I will giveaway on my blog) as well, if you don’t mind.
Thank you….though publishing date is a year-plus off!
I”m sure it will be worth the long wait, but a year+ will be hard, especially waiting for that Apple-Carrot Bundt Cake. Kate’s kids and I can make it when they visit us. Congratulations on finishing the book.
Thanks you