How to dye Easter eggs using food colouring (a tutorial)

How to Dye Easter Eggs using Food Colouring

Plain eggs

Eggs in Dye

Colourful Easter Eggs

Using tape to create patterns

Colourful Easter Eggs

I cannot believe how fast these past few months have gone… it’s only a few weeks until Easter weekend! I though I’d share an easy way to dye brightly coloured Easter Eggs with you guys since they turned out so well the last time we made them. This is super easy and uses supplies that you probably have in your pantry!

How to Dye Easter Eggs using Food Colouring
(Method adapted from Martha Stewart)

You’ll need:
Eggs (hardboiled or emptied- see note below)
Warm water
Food colouring
White vinegar
A spoon
Stickers, tape, string, etc. for making interesting designs

Note: There is a great tutorial for emptying (“blowing”) eggs here. If properly cleaned, emptied egg shells can be stored and reused indefinitely. Hardboiled eggs, however, should be stored only for as long as you’d store any hardboiled eggs.

You will need a seperate glass for each colour you want to use.
In each glass, mix 1/2 cup of warm water, 1/2 tsp of vinegar, and a total of 15-20 drops of food colouring. Play with colour concentration or mix different colours for interesting effects.
To dye each egg, submerge in food colouring mixture for 5-10 minutes, depending on desired colour intensity. Carefully remove each egg from the food colouring mixture with a spoon and place in egg carton to dry.
Repeat as desired for layered colours. For patterned eggs, cover the area you don’t want dyed with stickers, string, or tape before submerging. Make sure that the first colour is dry before dyeing with a second colour. Be creative!

Let me know in the comments below if you’ve dyed eggs using this tutorial. Have a beautiful weekend!

Linking up with Pinworthy Projects.

Mom’s Chocolate Chip Cookies

Chocolate Chip Cookie (recipe 19/03/2013)

These cookies are the ones that everybody just seems to love. My mom has been making these for as long as I can remember, and they are still a staple. I remember bringing these to parties and bake sales and field trips… funnily enough, I can’t ever remember bringing any home afterwards!

(see below for the full recipe with measurements)

You’ll start out by creaming together some butter and brown and white sugar, either in your mixer or by hand.

Chocolate Chip Cookie (recipe 19/03/2013)

One egg and a splash of vanilla can go straight into the blender. In a seperate bowl, mix together the flour, baking soda, and salt.

Chocolate Chip Cookie (recipe 19/03/2013)

Mix the dry ingredients into the wet ingredients…

Chocolate Chip Cookie (recipe 19/03/2013)

And add the chocolate chips! You’ll get a much more even distribution of chocolate chips if your stir them in by hand instead of using your mixer.

Chocolate Chip Cookie (recipe 19/03/2013)

Drop the dough onto to sheets in teaspoonfuls. I usually fit a dozen on each sheet- they will expand quite a bit! (Also, no one would blame you if some of the dough, ahem, disappeared)

Chocolate Chip Cookie (recipe 19/03/2013)

Finally, the last step- you’ll have to trust me on this one. After your cookies have spent 8-10 minutes in the oven becoming lovely and warm and golden, take them out, hold the tray a few inches above your stovetop (or any other hard, heatproof surface) and drop the tray. Just drop it. I know this goes against everything you’ve been told about making cookies (“Keep them poofy! Don’t let them become flat!”), but it really does make them better- a slightly crisp exterior and a chewy, dense interior. Don’t be scared… they will be fine!

Chocolate Chip Cookie (recipe 19/03/2013)

Let them cool on baking sheets but eat them while they’re still slightly warm. Glass of milk not mandatory but highly recommended.

Chocolate Chip Cookie (recipe 19/03/2013)

Now just try not to eat the whole batch.

Mom’s Chocolate Chip Cookies
Yield: 4 dozen


1/2 cup butter
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
3/4 tsp vanilla extract

1 1/8 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 375 degrees.

Beat butter, sugar, and brown sugar together until fluffy.
Beat in egg and vanilla extract on medium speed until fully combined.
Combine flour, baking soda, and salt in a seperate bowl. Slowly add to wet ingredients, mixing slowly, then beat on medium speed until wet and dry ingredients are fully combined.
Add chocolate chips. Stirring by hand gives the best distribution of chocolate!
Drop by teaspoonful onto greased cookie sheets.
Bake at 375 degrees for 8-10 minutes or until cookies are golden brown around the edges.
For extra chewiness, upon removing the tray from the oven, hold it a few inches above your stovetop and gently drop the tray.

How to dye yarn with food colouring

Have you heard? The Tour de Fleece started on Saturday! It’s a world-wide spinning event and there are contests, teams, and prizes! The group is here on Ravelry and I’m a part of Team Rookies and Team Canada.

On the first day of the TDF, I finished spinning some white fibre and then I dyed it. A popular method for dying yarn is using Kool-Aid, which I saw on Pinterest and had planned to do. Planned, that is, until I discovered that Kool-Aid only comes in a half-dozen flavours (aka colours) in Canada. To get the really awesome colours, you have to go to the USA. So in order to use what I had around the house, I dyed my yarn with food colouring, and I thought I’d share how I did it. (I’m not the first one to come up with this and this certainly isn’t the only way of doing it).

Warnings before we begin:
-This will only work on animal fibres. Not plant fibres (like cotton) and not acrylic. They won’t “take” the dye and it will just wash out.
-If you don’t want rainbow hands and countertops, cover them. Use gloves. I didn’t. My hands are still kind of blue.

For the sake of this tutorial (and the TDF), I’m dyeing a handspun mini skein that is pure wool.

In order for the dye to actually set, you will need to use an acid. We’ll be using vinegar. I mixed 1 cup of water to a 1/4 cup vinegar and put it in a container just big enough for my yarn. If you want to dye more yarn than this, just increase the quantity of each. Submerge your yarn into the vinegar/ water and let it sit for about an hour.

Next, to prepare the dye, re-use the vinegar/ water solution. You can use all of it to make one colour or split it to make several. I split mine into three colours (but only ended up using two). I used liquid food colouring (about 15 drops) for my blue colour and gel colour (about 1/8 tsp) for my yellow colour. Both the liquid and the gel colours worked fine, but mixing them did not. (The other colour I made was a purple, using liquid blue and gel red. The red wouldn’t mix in after adding the blue colour).

Untie your skein and lay it out. I laid mine out in a big tupperware but you could also use a sheet of plastic wrap for a larger skein.

Spoon the dye onto the skein, alternating colours as you wish. Keep in mind that the colours will likely mix unless you use very little dye (hence my mostly green skein).

When you’re done, you need to heat your yarn to set your dye. Often people use a stovetop or microwave for this, but since it’s summer and beautifully sunny, place your yarn in a container and cover it with plastic wrap. Set this out in the sun for about 4-6 hours, or until the yarn has absorbed all of the dye and no colour comes out when you squeeze it.

Bring your yarn inside and rinse it with water until it no longer smells like vinegar (if it has been out in the sun for long enough, no colour should run out). Hang it to dry with a weight on the bottom. Once it’s dry, you can re-skein it and knit with it!

You can find my yarn on Ravelry here. Happy Monday!

(I’ll be linking this post with Nicole’s KCCO and Ginny’s Knit-Along this week.)