Annie's Syrup

Ingredients:

1 cup sugar

1 cube margarine/butter

1/2 cup heavy whipping cream

1 tsp vanilla

1/2 tsp baking soda

Directions:

Start melting butter in a saucepan. When almost all the way melted, add sugar and cream. Bring to a boil.

Remove from heat and add vanilla and soda.

xoxo -from the kitchen of Annie

*recipe from the lovely Annie Pinegar

Perfect Fluffy Omelet

I never knew how to cook light and fluffy eggs, until now. Apparently the secret is water and lemon juice.

Ingredients:

2 eggs

1/2 teaspoon lemon juice

1/8 cup water

1 tablespoon (or less) butter

sea salt

Filling:

whatever filling you desire

Directions:

Mix eggs, lemon juice, water and pinch of salt with a fork. Melt butter on a small skillet over medium heat. When butter is melted, pour egg mixture on the skillet. As eggs start to cook, very carefully lift the edges of cooked eggs, and let the uncooked portions of the mixture drain into the naked portions of the skillet. This helps to cook the omelet more evenly. Once eggs seem mostly cooked, add cheese and whatever filling you want to one half of the skillet (I like feta cheese and tomatoes). Cook for 30 more seconds and carefully flip one half of the omelet onto the other. Slide onto a plate and enjoy!

*adapted from The Williams-Sonoma Cookbook

Death by Chocolate Cake

Ingredients:

1 pkg. Devil's Food Cake mix

1-1/3 cup water

1/2 cup oil

3 eggs

16 oz. chocolate or 2-1/2 cups choc. chips

1-1/3 cup heavy cream

1/4 cup butter

Directions:

Make cake mix using the water, oil, and egg amounts listed above. Let cool.

Melt chocolate in a medium saucepan over low heat. In a separate saucepan, heat heavy cream and butter, until it boils. Pour cream mixture over melted chocolate and stir with a wire whisk until smooth. Let cool 20 minutes.

Line a 8" or 9" round cake pan with foil or wax paper.

Cut cooled cake into cubes. Place cake cubes in a large mixing bowl and pour 1-1/3 cups of the ganache into bowl. Mix on low speed until texture is like thick fudge. Spread evenly into prepared pan, smoothing top. Freeze for 1 hour.

Unmold cake, place on serving plate, remove foil or wax paper and coat cake on the top and sides with remaining chocolate ganache. Store in refrigerator.

When ready to eat, cut a small slice, and heat in the microwave for 30 seconds.

The ganache will melt a little and fall over the sides.....Mmmmmmmm!

*recipe from Linda Larsen via busycooks.about.com