Sprinkle Cake Cookies

These are crazy delicious. If you love funfetti cake, you will love these cookies even more!

Flour (3/4 cup)
Funfetti Cake Mix (1 1/4 cup)
Baking Soda (1/4 tsp)
Butter, softened ((3/4 cup)
Egg (1 large)
Egg Yolk (1 large)
Vanilla (2 tsp)
Sugar (1/2 cup)
Brown sugar (1/2 cup)

Cream together the butter and sugars. Mix in the egg yolk, egg, and vanilla until creamy. Add in the flour, cake mix, and baking soda. Refrigerate for at least an hour.

Preheat oven to 350. Scoop heaping tablespoons of dough onto cookie sheets. Bake for 12-15 minutes, until the edges are golden.

Source: http://www.lovintheoven.com/2011/07/cake-batter-cookies.html

Hollandaise Sauce

Traditional Hollandaise Sauce

Butter (10 tbsps)
Egg Yolks (3 large)
Cold Water (1 1/2 tbsps)
Lemon Juice (1/2 to 2 tsps)
Cayenne Pepper
Salt
Pepper

Melt butter over low heat (or in the microwave) and skim the foam off the top. Whisk the egg yolks and the cold water in a glass bowl. Place the bowl over barely simmering water and continue to whisk until the eggs are thickened, 3 to 5 minutes. Remove the bowl from the heat and continue whisking. Whisking constantly, very slowly add the butter leaving the white milk solids behind. Whisk in the lemon juice slowly, tasting to determine what level of lemoniness you prefer. Add salt, pepper and cayenne to taste. If the sauce is too thick, whisk in drops of warm water.

Yield: 1 cup

Quick Whole-Egg Hollandaise

Eggs (3 large)
Lemon Juice (4-5 tbsps)
Water (3 tbsps)
Butter (6-7 tbsps)
Salt

Whisk the eggs, lemon juice and water in a bowl until thoroughly blended. In a non-stick pan, melt the butter. Slowly add the egg mixture until the sauce has thickened, being careful not to overcook. Salt to taste.

Yield: 1 cup

Taken from Joy of Cooking

Blender Mayonnaise

Egg, large
Mustard Powder (1 tsp)
Sugar (1 tsp)
Cayenne Pepper
Salt (1 tsp)
Olive Oil (1/4 cup)

Vegetable Oil, fresh (1 cup)
Lemon Juice (2 tbsps)

Add all of the first 6 ingredients to your blender. Blend on high until combined. With your blender running, add 1/2 cup vegetable oil slowly. Then add the lemon juice and keep blending. Slowly add the last 1/2 cup vegetable oil and blend until thick.

Yield: 1 1/2 cups
Taken from Joy of Cooking

Omelettesques

These are like what would come out if an omelette and a frittata got together and laid an egg. Thick, with lots of ingredients mixed right into the egg.

Eggs (3 large for one huge serving or more if serving to multiple people)
Cream (~1 tbsp)
Cheese, shredded (Cheddar is ideal, but almost anything would work)
Salt
Pepper
Paprika
Onion Powder

PICK AND CHOOSE:
Onions
Green Onions
Red Pepper
Meat (Sausage, Ham, Bacon, Chicken, etc)
Broccoli, cooked
Hashbrowns, cooked
Mushrooms, cooked
Tomatoes, diced
Leeks
Chili Powder
Leftovers?

Whip the eggs and cream together. Then add the rest of your ingredients and flavourings and whip briefly again. Pour quickly into a lightly oiled non-stick pan preheated on medium heat. Once the mixture has landed, it cannot be moved. Add a lid to the pan and cook until you see that the sides have browned. Now you need to flip the omelette, which can be a delicate procedure. Try using two flippers. Good luck. Once the other side has cooked, simply turn the pan upside-down over a plate. Serve with ketchup, if you like.

Glazed Meatloaf

This recipe is totally delicious and man-approved (mine voted it his favourite food ever).

Meatloaf
Oil (2 tsps)
Onion, chopped (1 medium)
Garlic, minced or pressed (4 cloves)
Eggs (2 large)
Mustard (2 tsps)
Worcestershire Sauce (2 tsps)
Salt (1 tsp)
Pepper (1/2 tsp)
Buttermilk OR Yogurt (1/2 cup)
Beef AND/OR Pork AND/OR Veal (2 lbs) — I used only beef
Bread Crumbs OR Crushed Crackers (2/3 cup)
Parsley, minced fresh or dried (1/3 cup)
Bacon (8-12 slices)

Brown Sugar-Ketchup Glaze
Ketchup (1/2 cup)
Brown Sugar (1/4 cup)
Vinegar, cider or white (4 tsps)

EQUIPMENT
Don’t make this in a loaf pan! Instead fold a few layers of foil to form a large rectangle. Place foil on wire cooling rack and place the rack over a rimmed baking sheet. Poke holes in the foil with a skewer about half an inch apart. Spray the foil with cooking spray.

Adjust oven rack to middle position and heat oven to 350 degrees.

First quickly mix up the glaze by adding all the ingredients to a saucepan and heating until thickened slightly. Set aside.

Saute onion and garlic with oil over medium heat until softened, about 5 minutes. Set aside to cool.

Mix eggs with salt, pepper, mustard, Worcestershire, and buttermilk/yogurt. Add egg mixture to meat in a large bowl along with the bread/cracker crumbs, parsley, and cooked onion and garlic. Mix with fork until evenly blended and the meat mixture doesn’t stick to the bowl. If it does stick, add more buttermilk/yogurt until it no longer sticks.

Turn the meat mixture onto a work surface. With wet hands, pat the mixture into a 9×5 in. loaf shape. Place the formed loaf onto your foil rack setup. Brush with half of the glaze and then arrange the bacon slices, crosswise, over load, overlapping slightly and tucking the tip ends under the loaf.

Bake loaf until bacon is crisp and loaf registers 160 degrees on a meat thermometer–about 1 hour. Cool for 20 minutes. Slice and serve with leftover glaze.

Inspired by: Cook’s Illustrated Glazed Meatloaf

Toffee Nut Cake

Brown sugar (2 cups)
Butter, salted (1/2 cup)
Eggs (2 medium)
Vanilla (1 tsp) *Optional*
Flour (1 cup)
Toffee Bits (1/4 cup)
Pecans (1/4 cup)

Preheat oven to 350F. Melt brown sugar and butter on the stove or in the microwave until the sugar is dissolved–this takes about 2-3 minutes. Add the eggs and vanilla and beat until the mixture becomes smooth and very viscous. Stir in the flour. Once mixed thoroughly, add in the toffee bits. Pour the mixture into a 9×9 inch greased cake pan, then add the pecans on the top so they get nice and toasty in the oven. Bake for 20-30 minutes or until browned on the edges and a toothpick through the middle comes out clean.

Inspired by: Rogers Sugar recipe

Sweet Potato Ravioli with Walnut Sauce

Filling:
Sweet Potato (2 medium)
Russet Potato (1 medium)
Butter (2 tbsps)
Salt
Pepper
Parmesan (3/4 cup)
Parsley
Walnuts, toasted, minced (1/2 cup)

Sauce:
Butter (3 tbsps)
Shallot, minced (1 small)
Garlic, minced (3 cloves)
Walnuts, toasted, chopped (3 tbsps)
Cream (1 cup)
Parmesan (3/4 cup)
Parsley
Salt (1 tbsp)
Pepper

Ravioli:
Egg (White or Beaten)
Wonton Wrappers (or homemade pasta)

Preheat oven to 375F. Pierce potatoes with fork. Bake 50-60 minutes or until completely tender.

Break potatoes in half and set one half down in ricer, flesh side down. Press potato through ricer into medium bowl; remove and discard skin. Repeat until all potatoes have been riced. Add butter, salt, pepper, cheese, parsley, and walnuts and mix well.

To prepare sauce, melt butter in saucepan over medium-high heat. Add shallet; saute 3 minutes. Add garlic and saute an additional 2 minutes. Stir in walnuts and saute 1 minute. Pour in cream and reduce heat to low, simmering for 4 minutes. Stir in cheese, parsley, salt and pepper.

To make ravioli, fill each wonton wrapper with 1 teaspoon filling, brush all sides with egg, and close sides to form a triangle. Use tines of fork to press edges of ravioli together to seal, making sure there are no air pockets. This process takes a while because you’ll be making enough raviolis for about 6 meals. Grab a partner to help speed up this part.

Fill large pot with water, add 1 tablespoon salt, and bring to a boil. Cook ravioli for 1 minute if you used wonton wrappers or 2 minutes for homemade pasta. Use slotted spoon to remove ravioli from water. Divide evenly among plates; spoon sauce over each portion.

Taken from: Michele Anna Jordan’s Lotsa Pasta

Brown Butter Macadamia Cookies

Flour (1 3/4 cups)
Baking Soda (1/2 tsp)
Butter (1 3/4 sticks or 14 tbsps)
Sugar (1/2 cup)
Brown Sugar (3/4 cup, packed)
Salt (2 tsp)
Vanilla Extract (1 tsp)
Eggs (2 large)
Macadamia Nuts (3/4 cup)

Preheat oven to 375F. Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in nuts.

Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Inspired by: http://familyfriendsandfood.blogspot.com/2009/03/improved-tollhouse-cookies.html