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 Popcorn + The Perfect Egg Giveaway

March 24, 2015  /   /   //  289 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


Doughnut Glazes

March 23, 2015  /   /   //  6 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!*


Smoked Trout on Toast

March 20, 2015  /   /   //  1 Comment

the_perfect_egg egg_crate_1 egg_crate_2 Hello! We have another giveaway for you! This time it is our new book The Perfect Egg (duh) and this beautiful egg crate from this wonderful Belgium store Comptoir Des Objets. I would recommend you take a minute to poke around their site because some of the kitchen stuff they have is totally amazing and stuff you just can’t find in the states.
My favorite section of their site is here:
They ship to the US on request!! (and worldwide)

They were nice enough to offer up this really neat egg crate, so different and unique from all of the other egg crate I have seen. SO NICE! We love it. :) And we hope you will too!

To enter: Please leave a comment below and let us know your favorite way to use eggs in a dessert. Comments will close this Friday the 20th at 6pm Pacific. US only please :)

Also, if you have yet to buy our book you can order from these places:

Also, you can order a pre signed copy from Omnivore books here!


Ceramic Egg Carton Giveaway + The Perfect Egg

March 17, 2015  /   /   //  164 Comments