Painting with Leftover Easter Egg Dye!

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Hi everybody!

Sorry for the little leave of absense.  Spring Break has been crazy!  Looking for houses, doing college stuff, weddings, and just family/friend time has made it really hard to do blog-y stuff.

Anyways, I’m back and ready to blog! I hope you all had a wonderful  Easter!  I most definitely did.  My family had a relaxing day at the house, ate a big dinner, and dyed Easter eggs.

Plus, I got Les Mis from the Easter bunny, so that definitely gave me something to do on the last day of Spring Break!

Since we’ve been so busy lately, I didn’t get to dying Easter eggs until today.  Which was fine because I got to do it on actual Easter which was a ton of fun!

The idea to paint with leftover Easter egg dye didn’t really occur to me until I was in the process of dying eggs.

And yes, I am way too old to be painting with Easter egg dye, but I thought it was such a great idea that I had to test it out so that parents might be able to try it with their kids!

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This was the perfect project to do while waiting for the eggs to turn bright colors.

To do this project, I used the “vibrant” colors, meaning I used 1 tablet, 3 Tbs. of white vinegar, and 1/2 c. water.  The other methods would probably be too light to show up on paper.

Then, I just started painting and it worked out great!

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Trees are always fun to paint.

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The more water you paint on, the more color.  You’ll have to add a lot of water to get color so you’ll probably want to hang them up somewhere to dry.  You will also get little dots all over your paper, but when the picture dries the dots will disappear.

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Obviously, I’m not an artist.  But it was still a ton of fun to paint while waiting for my eggs to dye!  Plus, it gives kids something to do before you throw out all that dye.

Another fun thing to do is paint on paper towels (preferably the non-patterned kind), because it looks like tie-dye.  Super cool!

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Here’s a picture of some of our eggs!  I love my dark green one.

And even though I got to this late, painting with Easter egg dye should be a great idea for Easter next year!

Let me know what you guys think.  I hope you have a wonderful night celebrating Easter with your families!



Best Ever Bread Pudding


Hi guys!

I hope you’re all having a wonderful St. Patrick’s Day.  I’m definitely wearing green.  It’s my favorite color!

For St. Patrick’s Day, we are having some family and my boyfriend over for some good food and graduation planning!  Crazy, it’s just a few months away!

Yesterday, I had some extra time so I went down to the grocery store and asked the bakery for some day old bread.  Then I got to work.

This is my “signature recipe” and has been since I was about 11 or 12.  It’s so good and my parents absolutely love it.  It has been changed over the years so feel free to adapt!  It’s the perfect recipe to do so. 



5-5 1/2 c. day old French bread, cubed

1/4 c. butter, melted

3 eggs

2 c. whole milk

1/2 c. white sugar

2 tsp. vanilla extract

3/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Pinch ground ginger

1/4 tsp. salt

2 Tbs. brown sugar


For the sauce:

4 Tbs. butter, cubed

2 Tbs. sugar

1 Tbs. cornstarch

3/4 c. whole milk

1/4 c. light corn syrup

1 1/2 tsp. vanilla extract

Pinch salt



Place the bread cubes in a casserole dish.  Coat with butter and arrange in a single layer.


Whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg, allspice, ginger, and salt.  Pour over the bread cubes.


Press the cubes into the egg mixture to coat each one. 

Sprinkle brown sugar over the bread pudding. 

Bake at 375* for 40-45 minutes.



For the sauce:


Melt butter in a saucepan.  Combine the cornstarch to the milk.  Add the sugar to the melted butter with the milk slurry.  Add the corn syrup and salt and stir.  Bring to a boil and let it boil for about two minutes.  Remove from heat and add vanilla.



Serve warm sauce over warm bread pudding.  Delicious!

You could add fruit, pecans (which would be awesome!), anything!

Let me know what you guys think.

Stay Serendipitous!



Easy Egg Flower Soup

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Hey guys!

You might notice that I really like Asian food.  It’s super easy to make for lunch when I get home, and also easy to throw in a crockpot.  So although I cannot promise that I will stop making Asian foods, I can promise there will be new types appearing on my blog!

This is super easy and delicious for lunch or a side to your homemade Chinese takeout!  Plus, it’s low-cal!


1 tsp. olive oil

1 small garlic clove

1/2 tsp. ground ginger

1 1/4 c. low sodium chicken broth + 1/4 c. set aside

1/2 Tbs. cornstarch

1 egg

Splash of milk

1/4 c. peas

1/4 c. corn

2 tsp. chives

Salt and Pepper, to taste


In a pot, saute the garlic and ginger in the oil.  Add the 1 1/4 c. chicken stock, peas, and corn.  Let it heat to a boil. 

Meanwhile, whisk together the egg and milk.  Also mix together the cornstarch and leftover stock.  Reduce the chicken stock to a simmer.  Using a fork, stream the egg into the liquid, like ribbons.  Use a thin stream or it will clump up and most likely scramble.

Stir in the slurry (chicken stock and cornstarch) and cook until slightly thickened.  Add salt and pepper.  Sprinkle with chives.

That’s it!  Super easy.

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Might I suggest you serve it with a little low sodium soy sauce…?

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Or some hot chili paste…?

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Becuase that’s what I would do.

Stay Serendipitous!



Healthy Raspberry and Greek Yogurt Popsicles

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Hello everyone!

It’s starting to get hot in Vegas already!  Just when it gets nice and cold, it just heats right back up again.  I just want snow, Vegas!  I just want snow!

But since that is apparently not possible, I decided to take advantage of the good weather and make some healthy Greek yogurt and fruit popsicles!

You can use whatever fruit you like, or have available, but since I really like raspberries, I went with those.

These are super yummy and super easy to make. 


1 regular container vanilla or plain Greek yogurt

1 c. frozen or fresh raspberries, or whatever fruit you prefer (I recommend berries for the best effect)

3 Tbs. hot water

Honey, Splenda, Agave, etc.  You’ll need some sweetener for sour fruits (and I know, everyone is against Splenda.  But there is no proof that it’s bad for you so I’m sticking with it!)

1 tsp. vanilla

Cups, Sticks, Popsicle molds, etc.


Spoon yogurt into a medium sized bowl.  Next, puree your raspberries with your water.  When it’s completely smooth, you can strain the fruit to remove seeds.  This is optional.  There will still be seeds, but a lot less.  It makes the popsicles more enjoyable (trust me!)

Fold the puree into the yogurt.  Add the sugar and vanilla.  It will be liquidy.  Spoon the mixture into cups or popsicle molds.  I used small cups with tinfoil over the top.  Then I poked the sticks through!  It worked perfectly.

Lastly, freeze for about four hours.


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Then just peel that paper back and enjoy!

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Perfect for summer!

Stay Serendipitous!