Silk Dyed Eggs

Months ago, my neighbor, Mrs. Betty, told me about an egg dying technique called silk dyeing. After some additional research on the internet, I would love to show you how to do this super cool egg decorating method.

Go to your local thrift store and peruse the men's ties and ladies blouses for 100% silk fabrics. The slinkier and darker, the better. Stiff silk (like dupioni) do

not transfer color very effectively.

Here are the items you will need for this project:

Eggs

Silk

Scissors

White Cotton or Muslin (an old clean bed sheet that you do

n't mind cutting up works well)

String or Embroidery Floss

Pot

Water

Vinegar

Cut up your silk into large squares. Pull the center seam out of the ties to open them up. You should be able to make 2-3 eggs out of each tie.

Wrap your silk as tightly as you can around your egg and tie closed.

Cover the silk with a square of muslin, and tie closed.

Pour a 1/4 cup of vinegar into your pot of water and bring to a boil. Gently place your covered eggs into the pot and allow to simmer for 20 minutes.

Drain eggs and rinse in cool water. When cool to the touch cut the

ties and carefully unwrap your eggs.

The paler eggs were from "stiffer" silk. The more vivd eggs came from slinky soft silk.

This is one of my favorites! It's a tulip from a women's blouse.

Lookin' Good! And so fun! Also try them with Blown Eggs!

Jump in and make some silk dyed eggs!

Triple Chocolate Break Your Heart Brownies

This recipe was originally from America’s Test Kitchen on PBS. I tweaked it here and there and now it is mine!!! But still, it’s eerily similar to theirs, so I have to give them credit.

These brownies are so rich and dense that I cut them into 1 inch squares. Oh, and they are ESPECIALLY good straight from the fridge, although my husband insists that they are best warm. You will have to decide for yourself!

Ingredients:

5 oz. semisweet chocolate chips

2 oz. unsweetened chocolate, chopped

8 T (1 stick) unsalted butter, quartered

3 T cocoa powder

3 large eggs

1 1/4 c. sugar

2 t vanilla extract

dash of salt

1 c. flour

Also need:

aluminum foil

8”x8” baking pan

cooking spray

whisk

small pot

heat proof bowl

medium mixing bowl

wooden spoon

toothpicks

Preheat oven to 350 degrees

Adjust oven rack to lower-middle position

Fold two pieces of foil lengthwise to fit into 8”x8” pan crosswise. Push foil into corners and up sides of pan. The overhanging foil on all four sides will aid in removal of baked brownies. Spray foil with cooking spray.

In a medium heatproof bowl set over a pot of simmering water,

melt chocolates and butter, stirring until smooth.

Whisk in cocoa until smooth. Remove bowl from simmering pot and set aside to cool slightly.

In a separate medium bowl, whisk together eggs, sugar, vanilla and salt until combined (about 15 seconds).

Whisk warm chocolate mixture into egg mixture at a slow but steady pour.

With a wooden spoon, slowly stir flour into bowl until just combined.

Pour mixture into prepared pan, be sure spread mixture into corners and shake pan gently to level surface.

Bake 30-40 min, until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs. DO NOT OVER BAKE.

Cool on wire rack for a couple of hours. Do not cut until ready to serve.

Caution: these brownies have been known to cause hearts to flutter and uncontrolled mouth watering.

ENJOY!