Painterly Dyed Easter Eggs

March 27, 2015  /   /   //  7 Comments

painterly_easter_eggs If you are anything like us, you are probably a little bored with PAAS-style dipped eggs. So, we’ve got a super simple way to put new life in your favorite Easter activity, which involves an unexpected secret tool—lip balm! Lip balm acts as a barrier to dye on an egg, much like wax on fabric in batik dying. We used ChapStick in this tutorial, but any kind of lip balm will work. You can use the balm to draw any shape or design, but because specific designs can smudge so easily we suggest using the smear technique shown here.

Start by washing and drying your eggs (white eggs produce the most vibrant colors, brown eggs will be more muted), prepare your dye in deep bowls or wide mouthed jars, and have some paper towels or absorbent cloths on hand. yellow_egg_dye Using a spoon, carefully dip the egg into the first color. Typically, choose lighter dyes first, then move to darker shades (see “Tips and Tricks” below for reasons you might want to ignore this). Dark blue and black should always be last. NOTE: If you want any white in your design, add lip balm first, and then start dying. On an un-dyed egg, whatever you cover with balm will remain white. lip_balm_egg_dye_technique Take the egg out when it reaches the desired shade. After drying off excess dye with a paper towel or cloth, place a bit of lip balm onto a few spots of the egg shell.
easter_egg_easy Using your finger, smear it around onto areas you wish to stay the current color of the egg. In this instance, what we covered in lip balm will stay yellow.
dyed_easter_egg Dip the egg into the next color.
egg_dye_wipe When your egg is the desired shade, carefully dab off the excess dye (without further smearing or taking off the lip balm!).
finished_painterly_dyed_easter_egg painterly_dyed_easter_eggs_DIY_easy Repeat this process by adding balm on the parts of the egg you want to be the next color. Continue dipping and adding balm until you’ve achieved your masterpiece!

Tips and Tricks

–It is often suggested to use the lightest dyes first—from yellow, to orange, to red, to green, etc.—but yellow dye tends to “eat” through the other dyes, producing a richer, more interesting yellow. Just remember, if you do use your yellow dye after you’ve dipped into say, green or blue, your yellow dye will become muddled. It will still dye yellow but eventually will become weaker with each use.

–If you are using a cloth, be careful not to accidentally rub lip balm onto other parts of an egg.

–Wear latex gloves if you don’t want dyed hands.

–Don’t overdo the use of lip balm on a multicolored egg. For each dip, leave some space for new colors.

This post was brought to you in collaboration with Elisa Parhad for Spoon Fork Bacon! Hope you guys love these eggs as much as we do!!!


Doughnut Popcorn + The Perfect Egg Giveaway

March 24, 2015  /   /   //  332 Comments

the_perfect_egg End_Page_Front popovers doughnut_popcorn_giveaway doughnut_popcorn Are you guys sick of giveaways with The Perfect Egg yet? We hope not! So this weeks giveaway is for TWO winners. Two people will get signed copies of The Perfect Egg plus 2 quarts of our Doughnut Popcorn, which some of you may know from our instagram. Doughnut popcorn is a secret recipe that we will not be sharing on the blog soon and we pretty much only make it for special occasions like this one. ☺
As a reminder you can pick up copies of The Perfect Egg here:


We hope you will because we poured ourselves into this book and it’s our best book so far! We know you will love it!

SO… To win this fantastic little giveaway leave a comment below and tell us what you will be doing while enjoying your new acquired doughnut popcorn. My answer would be sitting in my bed alone (so I don’t have to share my popcorn) and watching episode after episode of House of Cards. Entries will close Friday, March 27th at 6:00pm Pacific. US only please! Good luck!
♥ Teri


Doughnut Glazes

March 23, 2015  /   /   //  6 Comments

Doughnut Glazes Flavored Glazes Doughnut Glaze recipes

We’re celebrating the first week of spring with our Sweet Potato Spudnuts, although this time we’ve glazed them each with a variety of flavors. Springtime just screams fresh, bright and beautiful and since we’re big doughnut lovers over here, it all just works. The ratio I’ve used for the glazes are about 1/2 cup fruit puree to 2 – 2 1/2 cups powdered sugar OR 3 1/2 tablespoons whole milk to 2 – 2 1/2 cups powdered sugar. I like a glaze with some body to it, but I don’t like it to be thick like frosting. When it comes to doughnuts, it’s also nice to have a little bit of fun with the toppings. I like to use fresh/freeze-dried fruits and herbs for color, texture and flavor, but the options are endless, really…the black sesame seeds are also fun to use and look quite beautiful and dramatic.

Today we’ve topped our doughnuts with these glaze flavors: vanilla bean, blackberry, raspberry, and matcha, but you can really go crazy and play around with your favorite flavors. Enjoy! xx, Jenny


Smoked Trout on Toast

March 20, 2015  /   /   //  2 Comments

smoked_trout_toast_recipe appetizer_recipe smoked_trout_appetizer_process smoked_trout_appetizer smoked_trout_toast Today we have a really perfect little entertaining recipe that we have paired with Dark Horse Wine to bring you. We love spring (which officially begins today!) because of everything yummy that is coming into season, super fresh and healthy. I feel like naturally our bodies just want to start to eat healthier and the loaded cream based soups we were living on over the winter have been over indulged and just don’t sound as appetizing. What I really crave when the seasons change are huge salads, seafood, light grains, and Sauvignon Blanc (spring is basically the season of Sauvignon Blanc!). So we are excited to bring you this Smoked Trout on Toast recipe paired with Dark Horse Wine’s new Sauvignon Blanc. With its crisp acidity and citrus flavors, Dark Horse Sauvignon Blanc is a perfect pairing with our Smoked Trout on Toast recipe. Light and refreshing, much like the wine, this recipe won’t bog you down and can also be served over cucumbers for something even lighter if you wanted. This pairing is just so perfect for entertaining, and easy to whip up, and best of all, easy to prepare ahead! Not only do we love the light and crisp flavor of Dark Horse Sauvignon Blanc, but the affordability (under $10 a bottle!) is like icing on the cake! Enjoy!!

Smoked Trout On Toast
Makes 1 1/3 cups

8 ounces, boneless/skinless smoked trout, roughly flaked
3 ounces mascarpone, softened
1/2 cup sweet corn kernels
3 tablespoons finely diced shallots
1 1/2 tablespoons lemon zest
1 tablespoon fresh lemon juice
1 tablespoon minced tarragon
2 teaspoons thinly sliced chives
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

micro greens

1. Place all ingredients, (except crostini and microgreens) into a mixing bowl and mix together with a fork, flaking the fish as much as you can, but not overworking the mixture. Adjust seasonings.
2. Top each crostini with a couple tablespoons of the trout mixture and top with micro greens and more lemon zest, if desired.

*This post is sponsored by Dark Horse. Thank you for supporting our sponsors! It helps us keep going!*