How To: Mix together 1/2 cup boiling water, 1 tsp white vinegar, and 20 drops of food coloring in a glass or bowl. Immerse hard-boiled eggs in the dye for at least 5 minutes. Remove the eggs from the dye and buff with a soft cloth and drop of olive oil. This makes them shiny and picture perfect!
I subscribe to Cook’s Illustrated magazine and I highly recommend it! Each month, the Cook’s Illustrated kitchen puts recipes through multiple tests, perfecting the ingredients and procedures until they reach the best result. This month, I was intrigued by the “Best Blueberry Muffin” recipe. The test cook made 6 different batches of muffins before determining the best method. Although the final recipe was a lot of work, I think the result is well worth it. These muffins are packed with blueberry flavor and very moist. Yum! I can’t give the full recipe due to copyright issues, but I think the secret is using 1/2 regular blueberries, 1/2 blueberry jam. Sometimes when you add all of the berries to the batter at once, they sink to the bottom of the muffin cups. However, by including 1/2 the berries in the batter and swirling in a dollop of blueberry jam just before baking, you keep the flavor consistent throughout. These were so good warmed up and topped with butter!