Here's what happened over the weekend while you were busy stuffing your face with chocolate and hunting
for colored eggs:
I still don't know when the cut off age
for coloring eggs & Easter baskets is.
There is no shortage of formulas describing methods
for coloring eggs using everything from onion skins to beets to turmeric.
Not exact matches
Easter Bunny — a magical rodent who squirts out
colored hard - boiled
eggs out of its rec «tum
for you to EAT....
We learn that there is not Easter bunny and that it is quite impossible in real life
for rabbit to do those things with
colored eggs.
Now, it has become a mechanism
for crass eugenics, such as using embryo or
egg selection not just
for health, but
for hair
color, intelligence, etc..
Again, a plausible scenario of the future might well include a picture of a husband and wife shopping at the local «sperm and
egg bank»
for the desired characteristics of sex, IQ, temperament, and eye and hair
color for the new baby they want.
In a stand mixer or with a hand mixer, beat
eggs on high
for 4 - 5 minutes until a pale yellow
color.
I decided to go
for a vegan mushroom and walnut ragu filling, a vegan bechamel sauce to add a splash of green
color and more nutrients, and enrich the dish with free - range
eggs.
For a little extra heat and a pop of
color, drizzle a few drops of Sriracha over the
eggs right before serving.
These cute little Clean Eating Gluten - Free Vegan Gingerbread Cookies are a healthy replacement
for traditional gingerbread cookies that are normally made with white flour, butter,
eggs and decorated with food
colorings and GMO sugar - filled candy toppings.
I made a batch yesterday and wanted to make two
colors, so I made two half batches of the almond paste (in other words 70 g almond flour, 70 g icing sugar and 25 g
egg whites
for each) to which I added the
color.
Though green and vibrant in
color, you'll never taste the avocado flesh, just get that fatty mouthfeel you're looking
for from
eggs (or even butter).
directions: Make the crust: place butter, sugar,
eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed
for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in
color, and doubled in volume.
I brushed an
egg yolk with a bit of cream over the crust
for color, however my mother in law advised that maybe next time I should add a bit more cream so the
egg wash didn't brown quite so dark.
They
colored the
eggs a deep shade of purple, almost black, if you leave the
eggs for a few hours in the dye.
This recipe makes enough
for half a dozen of one
color of pickled
eggs.
Add 1 Tbs white vinegar to each cup of dye, and leave the
eggs overnight
for the richest deep blue
colors.
RED Of all the
colors, red seems to be the most elusive, at least
for me, which is a bit ironic, as this is the most traditional
color to dye Easter
eggs with.
Add the
egg and vanilla and mix
for several minutes until light, fluffy and a pale yellow
color.
for the frosting: 3
egg whites 150 grams (3/4 cup) sugar 45 grams (3 tablespoons) water 1/2 teaspoon kosher salt 335 grams (3 sticks, 1 1/2 cups) butter, softened scrapings of 2 vanilla beans few drops pink food
coloring
Throw
eggs and pesto in the blender
for a frothy, fluffy, and forcefully
colored twist on the breakfast favorite.
Most cooks consider paprika when preparing dishes like deviled
eggs or potato salad, using it more
for color than flavor.
For Decoration: 1 14 - ounce bag sweetened flaked coconut 6 - 8 drops liquid green food
coloring egg - shaped Easter candies (I used Reeses Pieces Eggs)
ingredients:
for the cake: 113 grams (8 tablespoons) butter, softened 30 grams cocoa powder 333 grams (1 1/2 cup plus 1/3 cup) sugar 3/4 teaspoon kosher salt 2
eggs 2 teaspoons red gel food
coloring 2 teaspoons vanilla extract 240 grams (1 3/4 cups) flour 240 mL (1 cup) buttermilk 1 teaspoon vinegar 1 teaspoon baking soda
Beat the
eggs for a minute or two until they lighten in
color slightly.
Then mix in the
egg for tenderness, a little vanilla extract and the red food
coloring.
-- On a lower speed, add
eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go
for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate
for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in
color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)
Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies
For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions:
For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2
eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food
color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips
for garnish Directions:
for garnish Directions: 1.
Using the same lard in your frying pan, in medium heat, re-fry the jalapeno
for about 2 minutes per side, until the
egg is cooked to a light golden
color and until it's a little crispy around the edges or the cheese starts to melt out of the jalapeno.
With so much
color and flavor
for one meal you'll make this quick and easy bo ne Vietnamese steak and
eggs often.
Just like the standard recipe, they were brushed with
egg wash and sprinkled with coarse sea salt, then baked at 450 Fahrenheit
for about 12 minutes, until the pretzel bites were a beautiful golden brown
color.
add more
color with easter
egg radishes if you can find them... note - you can not substitute Jalapeno
for Fresno, totally different flavors!!
Brush each pie with the
egg wash and then place the baking sheet in the oven
for about 15 - 20 minutes or until the pies are golden brown in
color.
183g (3/4 cup)
Egg Whites 96g (1/2 cup) Granulated Erythritol (i use low calorie sugar
for cook / baking) 14g (1 tbs) Grapeseed Oil 2 tsp Stevia Extract (i didn't use it) 2 tsp Vanilla Extract 1 tsp Butter Extract (i didn't use it) 120g (1 cup) Oat Flour (I use Modified cassava or Mocaf Flour) 120g (3/4 cup) Brown Rice Flour 32g (1/4 cup) Arrowroot Starch 1 tsp Baking Powder 1/2 tsp Salt 15g (3 tbs) Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food
Coloring (I used Natures Flavors) 1/2 tsp Baking Soda 1 tbs White Vinegar (I use Apple Vinegar)
The yogurt,
eggs, and oil are what create the golden
color and crispy texture, which will have you coming back
for bite after bite.
1 tablespoon canola oil 1 tablespoon skim milk 1 large
egg white 1/2 teaspoon vanilla extract 2 tablespoons sugar 4 tablespoons unbleached all purpose flour 1/2 teaspoon baking powder food
coloring (red, orange, yellow, green, blue, purple)
For the Frosting: 2 tablespoons unsalted butter, room temperature 4 ounces 1/3 less fat cream cheese, room temperature 1/8 teaspoon vanilla extract 1/2 cup powdered sugar
ingredients
FOR THE POUND CAKE: 2 1/2 cups all - purpose flour 3/4 teaspoons Kosher salt 2 sticks butter 6 ounces cream cheese 2 cups sugar 3/4 teaspoon pure vanilla extract 4 large
eggs (at room temperature)
FOR THE SPOOKY «CHEESE»: 18 ounces white chocolate compound chocolate 3/4 cup light corn syrup gel food
coloring (orange and black) TO ASSEMBLE: 1/2 cup sugar 1/2 cup water 1 stick butter (softened)
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large
egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food
coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large
egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.
Rainbow Cake
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large
egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food
coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large
egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.
In a bowl, beat the
eggs with an electric mixer
for about 5 minutes, or until very creamy and light yellow in
color.
Wheat Waffles - 3 large (12 small) squares or about 5 8» round waffles - 1
egg, separated, white whipped; 2 cups baking mix PLUS 1/2 cup whole wheat flour, 2 tablespoons sugar (
for golden
color), 1 1/2 cups milk, mixed with 2 tablespoons vegetable oil (
for tenderness) and the
egg yolk.
1 1/3 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 large
egg 2 tablespoons butter, melted and cooled to lukewarm, plus more
for cooking 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure mint extract (or pure peppermint extract) 3 to 4 drops green food
coloring (optional) 3/4 cup mini semi-sweet chocolate chips, plus more
for garnish Whipped cream
for serving Vanilla ice cream
for serving Hot Fudge
for serving
In a large bowl add
eggs with both sugar and mix
for few minutes until creamy and lighter in
color.
Filed Under: Breakfast, Bulk Meals, Dairy Free,
Egg Free, Gluten Free, Lunch, No Artificial Colors, Nut Free, Oil Free, Pantry, Recipes, Recipes by Meal Type, Recipes by Special Diet, Recipes for Meal Planning, Sugar Free, Vegan, Vegetarian, VitaMix & Blender, Whole Food Tagged With: all natural, breakfast, budget, bulk recipe, dairy free, dye free, egg free, Featured, fruits, gluten free, healthy, homemade, kids, sugar free, vegan, vegetarian, video, vitamix, wheat free, whole f
Egg Free, Gluten Free, Lunch, No Artificial
Colors, Nut Free, Oil Free, Pantry, Recipes, Recipes by Meal Type, Recipes by Special Diet, Recipes
for Meal Planning, Sugar Free, Vegan, Vegetarian, VitaMix & Blender, Whole Food Tagged With: all natural, breakfast, budget, bulk recipe, dairy free, dye free,
egg free, Featured, fruits, gluten free, healthy, homemade, kids, sugar free, vegan, vegetarian, video, vitamix, wheat free, whole f
egg free, Featured, fruits, gluten free, healthy, homemade, kids, sugar free, vegan, vegetarian, video, vitamix, wheat free, whole food
In a large bowl, cream
eggs and sugar on high speed of electric mixer
for about 3 minutes, until light and lemon -
colored.
Without the
egg yolks, the filling is a beige
color — the freeze - dried banana does oxidize slightly, but it's still just as tasty and good
for you!
In a mixing bowl, whisk together the granulated sugar, vegetable oil, and
eggs for several minutes, or until lighter in
color.
Water, Buttermilk (Cultured Nonfat Milk, Milk, Sodium Citrate, Vitamin A Palmitate), Yogurt (Cultured Pasteurized Grade A Milk, Nonfat Milk, Pectin, Carrageenan), Soybean Oil, Cotija Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Distilled Vinegar, Onion Puree, Poblano Pepper, Whey Protein Concentrate, Avocado Puree, Salt, Cilantro, Acid Reduced Pineapple Juice Concentrate,
Egg Yolk, Xanthan Gum, Lime Juice, Spice (Black Pepper, Cumin, Mustard Seed), Garlic Puree, Onion Powder, Natural Flavor, Fruit Juice Concentrate Blend (Watermelon And Huito (
For Color), Turmeric Extract (
For Color).
For the Meringue Kisses: (store - bought meringue cookies can be substituted for a shortcut) 3 large egg whites, at room temperature 3/4 cup (150 grams) granulated sugar ⅛ tsp salt ⅛ tsp cream of tartar, optional 1/4 teaspoon pure vanilla extract or 1/2 imitation vanilla flavoring Red gel food coloring, optio
For the Meringue Kisses: (store - bought meringue cookies can be substituted
for a shortcut) 3 large egg whites, at room temperature 3/4 cup (150 grams) granulated sugar ⅛ tsp salt ⅛ tsp cream of tartar, optional 1/4 teaspoon pure vanilla extract or 1/2 imitation vanilla flavoring Red gel food coloring, optio
for a shortcut) 3 large
egg whites, at room temperature 3/4 cup (150 grams) granulated sugar ⅛ tsp salt ⅛ tsp cream of tartar, optional 1/4 teaspoon pure vanilla extract or 1/2 imitation vanilla flavoring Red gel food
coloring, optional