Carrot Fries with Lemon Mint Dip

Post by Corri McFadden of Glitter & Bubbles

Carrot Fries with Lemon Mint Dip

Vegetables and kids? Now, that’s a struggle! Zelda instantly glares at me with her “Not The Veggies” look anytime she thinks some are coming her way. The only way I know how to get some veggies into her diet is to transform them into something else! Knowing how irresistible french fries are, we created these yummy Carrot Fries along with Lemon Mint dip. This light, refreshing dip is one of the best I’ve ever had and makes the perfect dunking addition to these “fries!”

To make the carrot fries you will need:

  • Eggs
  • Panko bread crumbs
  • Long carrot sticks
  • Salt and pepper

For the dip, you will need:

  • 1 cup sour cream
  • 1/3 cup freshly chopped mint
  • 1½ tablespoons lemon juice
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions for Carrot Fries with Lemon Mint Dip:

  1. Start by mixing all of the dip ingredients together in a bowl until well blended, then cover and let the drip chill in the fridge for 1 hour.
  2. Preheat the oven to 425° and line a baking sheet with parchment paper.
  3. Peel your carrots and then cut them down to your desired “fry” size.
  4. Then, separate your egg yolks from the egg whites, keeping the whites in a medium bowl.
  5. In another bowl, pour in your panko.
  6. Start your coating process by dipping the carrots in the egg whites, coating them in panko, and finally, placing them on the baking sheet.
  7. Bake your fries in the over for 20-30 minutes, or until they’re golden brown and crispy.

Carrot Fries with Lemon Mint Dip

Serve them with the chilled Lemon Mint Dip and you little ones won’t suspect a thing!

Corri McFadden is the owner and founder of eDrop-Off Luxury Consignment.  As a Style Expert and successful blogger, she hosts a weekly fashion segment on Chicago’s “You and Me This Morning”, and features “Style Recipes”, videos and Fashion “Must Haves” on her self-titled lifestyle website Corri McFadden.  Most recently, she launched Glitter and Bubbles, a modern day moms guide for those looking for inspiration through fashion, food and décor.

Meringue Easter Nests

Post by Giulia Doyle of Audrey’s

Meringue Easter Nests

I wanted to create something really cute and precious for Easter. I was thinking of something whimsical in pastel colors, something sweet, but not a cupcake. I’m not sure why, but that’s where my mind was taking me. I had seen these Martha Stewart Meringue nests, which were cute; but then Sweetapolita upped the ante by coloring her nests blue. I wanted to make my nests pink at first, but realized that I didn’t have any red food coloring left – so blue it was. I kept them simple by adding a couple of chocolate eggs in beautiful pastel colors. This way they make an instant Easter treat and are easy to hand over as a gift as well.

Meringue Easter Nests - Making MeringueWhile meringue is not hard to make, it does take time. So make sure you’ve got a couple of hours at home. Once you have the nests, your options are limitless. Fill them with candy like I did above, add some butter-cream like Rosie did, add fruit like Martha did, fill them with melted chocolate or make some lemon curd with the left-over egg yolks. I made this lemon curd and filled a couple of nests. It makes for a nice flavor combination, but they do get messy with all that sticky sweetness.

Meringue Easter Nests - Adding Candy

You can also store your meringue nests in an air tight container for a couple of days, just make sure you don’t crush them as they are quite fragile. The perfect bit of pastel whimsy just in time for Easter. And yes, we did give most of them as gifts, because there’s only so much sweetness I want to keep in our house.

Meringue Easter Nests with Lemon Curd

Meringue Easter Nests – adapted from Sweetapolita and Martha Stewart

Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Yield: Approximately 14 three inch nests


  • 5 egg whites, at room temperature
  • Pinch of cream of tartar
  • 1 cup superfine (caster) sugar or regular sugar
  • Drop of food colour or food gel colour of choice


  1. Line two baking sheets or one large baking sheet with parchment paper and preheat oven to lowest temperature (for my oven this is 175°F).
  2. Separate your eggs (best done when cold) and add the 5 egg whites into a clean metal mixing bowl. If you get any yolk into the mixing bowl, remove all contents and begin again. Leave bowl on counter until they come to room temperature.
  3. Once egg whites are room temperature (warm is best), place bowl back on mixer and fit with whisk attachment. Mix on low speed until egg whites become frothy, about 2 minutes, and add cream of tartar.
  4. Increase speed to medium-high and beat until soft peaks form, about 2 minutes. Gradually add all of the sugar and beat on high speed until stiff peaks form. You should be able to hold the bowl upside down over your head with no meringue falling out. Add food colour and beat until combined.
  5. Fit a large pastry bag with a large tip and pipe approximately 3-inch circles, working from the middle outwards, followed by two full rings atop one another around the perimeter of the nest. Pipe 14 nests placing a few inches apart.
  6. Bake in oven until completely dry and crisp, but not browned, about 90 minutes (this can take much longer, depending on your environment). Nests should lift from parchment with ease. Turn off oven and leave nests inside until oven has cooled, then remove nests from oven.


If you don’t want to pipe your nests, you can spoon the meringue on to the parchment and use a spoon to create a small indentation. This will create more organic looking nests.

Post by Giulia Doyle of Audrey’s

Nectarine and Blueberry Millefeuille


Aren’t these pretty? I’ve been eating my share of nectarines this year – at least one a day, usually with a paper towel or napkin next to me to catch the drips. While eating my allotment of fresh fruit, I was thinking about a fancier way to present these lovelies – something that looks impressive, but is easy to make. Puff pastry fits that description – it’s easy to use, versatile and looks impressive. Add a little vanilla whipped cream and a couple of blueberries for colour (and antioxidants) and you’re done.


I use frozen puff pastry – I’ve never attempted to make the pastry from scratch. Having a couple of rolls in the freezer has made many fast meals possible. I’m also using the term ‘millefeuille‘ with creative freedom here. While there are three layers of puff pastry, and there are variations with whipped cream – this version doesn’t include icing and has fruit, which I think makes it prettier.

Nectarine and Blueberry Millefeuille

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes


  • 1 sheet of frozen puff pastry, defrosted
  • 1 cup of whipping cream
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of sugar
  • 1 nectarine, sliced thinly
  • A few blueberries
  • icing sugar


  1. Preheat oven to 400F
  2. Cut puff pastry into rectangles on parchment – about 3×2 inches
  3. Transfer pastry on parchment to cookie sheet and cover with another piece of parchment. Cover second parchment with another cookie sheet to weigh down puff pastry while baking
  4. Bake about 12-15 minutes until edges are golden.
  5. While pastry is baking, whip cream with sugar and vanilla. Whip by hand for fluffier texture.
  6. Once pastry has finished baking, remove top cookie sheet and parchment and let cool completely.
  7. Assemble dessert by starting with one pastry base, dust with some icing sugar, add a dollop of cream, some blueberries and 2-3 slices of nectarines. Add a second piece of pastry, push down gently, repeat sugar, whipped cream and fruit layer. Cover with last piece of pastry, whipped cream and decorate with final fruit. Finish with a dusting of icing sugar right before serving.


Make sure to weigh down your pastry while baking or it will puff too much and you won't be able to stack it.


Post by Giulia Doyle : Audrey's

Watermelon & Tomato Salad

At Nod, we believe your home should be a celebration of family. We'll be featuring our Managing Director, Michelle, at home celebrating her own family with recipes, crafts and décor created by our friend Sweet Paul

I love to have a simple yet interesting go-to summer salad recipe each year.  This year I’m thrilled by the combination of herbaceous fresh tomatoes coupled with supremely sweet watermelon.  The simple dressing of lemon juice and oil brightens everything up into a salad that sings!  Bring it to your next potluck barbecue and I’m SURE you’ll be going home with an empty bowl!

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Serves 4

1/4 watermelon
24 red and yellow cherry tomatoes, cut in half
4 cups watercress
4 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper

1. Use a melon baller and make a bunch of watermelon balls.
2. Place them in a bowl with the tomatoes and watercress. 
3. In a small bowl mix together olive oil, lemon juice, salt and pepper. 
4. Pour the dressing over the salad, mix and serve.

By Paul Lowe:

When it comes to making simple crafts or elegant meals, Paul Lowe is the man to call. His blog, Sweet Paul has now spun into a successful magazine, providing tons of useful design tips.