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Behind the Scenes: Anklets

A sneak peek at the creation of the new Anklets Collection! Our gals, Rachael and Danielle were stoked to be the official ankle models for the new collection of anklets at Dogeared! They even got to bring in their favorite pumps! Here is an inside look at the production of Anklets and their talented photographer, Matt, hard at work!

shop the look

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Happy Halloween

Happy Halloween from team Dogeared! Visit our Facebook for even more pics!

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Pie Baking Contest

Last week, Dogeared held a pie baking contest! We could barely snap a photo before the judges (and everyone else) dug in! The winning pies were cranberry/walnut, blueberry and key lime—but they were all deee-licious!

If you want to try your hand at recreating our faves, try the recipes (generously provided by the winners)

1st Place: Seaport Cranberry Pie by Aubin

Mix together in the bottom of a pie plate:
1 bag of whole cranberries
1/2 cup chopped walnuts
1/2 cup sugar
Mix together and pour over berry and nut mixture:
1 cup sugar
3/4 cup melted, unsalted butter
2 eggs, beaten
1 tsp. almond extract
1 cup flour
Bake 35-40 minutes @ 375 degrees.

2nd Place: Fresh Blueberry Pie by Callie

1 prepared 8 inch pastry shell, baked and cooled
1 T butter
2 pints (4 cups) fresh blueberries
1 T. lemon juice
1 T. flour
1/2 c. sugar
Pour 2 cups of the blueberries into the baked pie shell. Combine the remaining 2 cups berries, flour, butter, lemon juice and sugar into a small saucepan. Mix thoroughly and bring to just a boil over medium heat. Berries should begin to pop open.
Pour cooked berries over fresh berries. Chill pie and serve with whipped cream.

3rd Place: Key Lime Pie by Stephanie

Crust:
1 1/4 cup cinnamon graham cracker crumbs
5 1/3 tbsp melted, unsalted butter
Filling:
3 egg yolks
1 14oz can sweetened condensed milk
1/2 cup + 2 tbsp fresh key lime juice
2 tsp grated lime zest
Topping:
Cool Whip + 1 Tbsp fresh key lime juice
Preheat oven to 350 degrees.
To prepare the crust, mix the butter and cinnamon graham cracker crumbs together in a small bowl. Press into an 8″ pie pan and bake for 5 minutes.
For the filling, combine the egg yolks and condensed milk. Beat on high until light and fluffy (about 5 minutes). Gradually beat in the key lime juice and zest. Pour into the crust and bake for 15 minutes or until set. The 15 minute mark is a rough guideline. Depending on your oven, this can vary considerably. It is done when a toothpick comes out clean.
Cool the pie completely before topping it with the whipped cream.

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