Balsamic Pickled Eggs

14 eggs
1/2 onion, sliced
1/2 cup balsamic vinegar
1/4 c. white vinegar
1/2 cup water
1/2 tsp salt
5 cloves garlic, crushed

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!

Yellow Pickled Eggs

http://allrecipes.com/Recipe/Yellow-Pickled-Eggs/Detail.aspx?prop24=RD_RelatedRecipes

12 eggs
 1 medium onion, thinly sliced
 3/4 cup water
 1 cup white sugar
 1 1/4 cups white vinegar
 2 teaspoons salt
 1 teaspoon dried dill weed
 1/4 teaspoon garlic powder
 1/2 teaspoon mustard seed

Directions
Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar.

In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!

Raspberry and lemonadve cupcakes

http://www.allparenting.com/my-table/articles/965727/raspberry-lemonade-cupcakes

Raspberry lemonade cupcakes
Makes 24 cupcakes

Ingredients:
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2-1/2 cups granulated sugar
3 lemons, zested and juiced (3 tablespoons zest, 3/4 cup juice)
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs
2 egg whites
1 teaspoon pure vanilla extract
1-1/4 cups buttermilk

Directions:
Preheat your oven to 350 degrees F.

In a large bowl combine the flour, baking powder and salt. Whisk to combine.
In the bowl of a stand mixer combine the lemon zest and sugar with a fork until the sugar is coated with lemon. Add the butter and cream until it is light and fluffy, about 3-5 minutes. Add the eggs, egg whites and vanilla. Mix it until it is combined. Add the lemon juice and mix it well. (Your mixture may start to look funny here, just continue with the next step.)

With the mixer on low add 1/3 of the dry ingredients to the bowl and allow that to combine. Then add 1/2 of the buttermilk and wait for that to combine. Add another 1/3 of the dry ingredients and mix. Add the other 1/2 of the buttermilk and mix it. Then finally add the remaining of the dry ingredients. Mix it until they are combined. Stop to scrape down the bowl as often as needed. Do not over mix.

Pour the batter into a muffin pan prepared with paper liners. Fill the liners about 2/3 full.
Bake 12-14 minutes or until a toothpick comes out with moist crumbs.

Cool the cupcakes in the pan 1-2 minutes, then carefully remove them from the pan and allow to cool completely on a wire rack.

Frost with some raspberry buttercream frosting (recipe below) when they are completely cooled.


Raspberry buttercream frosting
Ingredients:
1-1/2 sticks unsalted butter, softened
3/4 cup vegetable shortening
8 cups confectioners' sugar
1 teaspoon vanilla
6 ounces raspberries, pureed and pushed through a sieve
1/2 teaspoon salt

Directions:
In the bowl of an electric mixer, combine the butter and shortening (about 30 seconds). Add the vanilla extract and powdered sugar. Mix on low speed until it is well combined. Increase to medium speed and beat until it begins to get fluffy. Add the raspberry puree and salt. Beat until it is fluffy, about 1 minute.
Use immediately or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Bret's Blue Cheese and Sage Biscuits

Bret's Blue Cheese and Sage Biscuits in 20 Minutes
makes approximately 24 biscuits

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp black pepper
1 tsp. ground dried sage
1 Tbsp garlic powder
¾ teaspoon kosher salt
1 stick unsalted butter
1 cup whole milk
1 cup shredded sharp cheddar cheese
2 oz crumbled blue cheese
½ teaspoon dried parsley

Preheat oven to 450°F.  Line a baking sheet with parchment paper.  Add 1 stick of butter to a small microwave safe mixing bowl.  Microwave for 30 seconds or until butter is melted.  Set aside.

In a large mixing bowl combine flour, baking powder and seasonings.  Whisk until well combined.  Add butter and milk and whisk just until flour is all wet, do not over mix.  Add cheeses and fold in with a spoon.

Drop heaping spoonfuls onto baking sheet.  Bake for 10-12 minutes, until biscuits are golden brown.

v
Meanwhile melt remaining ½ stick of butter in small mixing bowl.  Microwave for 30 seconds or until butter is melted.  Add ¼ teaspoon salt and parsley.  Stir with pastry brush.

Remove biscuits from oven, brush with melted butter mixture.  Serve and enjoy!

British Digestive Biscuits

Ingredients:

3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 cup wheat bran
4 tablespoons butter
5 tablespoons brown sugar
1 tablespoon Crisco
1/2 teaspoon vanilla
3 tablespoons half-and-half cream
Directions:

1
Preheat oven to 350°F.
2
In a large bowl, mix together the flours, bran, baking powder, baking soda, and cream of tartar with a pastry blender. Mix in sugar with the pastry blender. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with pastry blender until it is uniform and resembles really soft playdoh.
3
You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars).
4
Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack.
5
Optional: spread the backs of the cooled biscuits with melted semi-sweet chocolate (as in chips - almost everyone has these for chocolate chip cookies). Set the biscuits chocolate side up on the rack until chocolate hardens.
6
Store in an airtight tin -if storage is even necessary! They will go fast.

Read more: <a href="http://www.food.com/recipe/digestive-biscuits-455682?oc=linkback">http://www.food.com/recipe/digestive-biscuits-455682?oc=linkback</a>