Marbled Loaf Cake

This cake has a texture like pound cake. It's DENSE. I admit, the entire reason I made this cake was to use my brand new Kitchenaid stand mixer. It is a sexy, sexy bitch. No more making mousse by hand for me!

YOU WILL NEED

4 eggs
1 1/2 cup sugar
6 tbsp sweet cream butter
1/2 cup milk (I used fat-free, the original recipe called for whole)
2ish tsp vanilla
1 3/4 cup flour
1 tsp baking powder
3 oz semi-sweet chocolate
3 oz white chocolate

three mixing bowls


Start off with four eggs. Leave them at room temperature for about half an hour. I prepped other food (like my cream cheese fudge) while I was waiting.
Crack your eggs into a medium to large mixing bowl. Break the yolks and stir 'em a bit.
Melt your butter. I popped it in the microwave for 30 seconds, checked it, and added time in ten second increments. Add 1 1/2 cup of sugar to your butter and stir it until the sugar is incorporated.
Add your sugar mixture to the eggs. If you're using a stand mixer, keep it on a slow stirring speed.

Preheat your oven to 350F.
Grease and flour a 9x5x3 loaf pan. Set it aside.
Combine the flour and baking powder (and 1/4 tsp salt, if using unsalted butter) in a different bowl.
Add milk and vanilla to your sugar-egg mixture. Mix until smooth.
Add the flour. Mix until all the flour is worked into the batter, then turn off your mixer (if you're not doing it by hand, obviously).

Melt your chocolates, either in the microwave (watching carefully to avoid scorching) or in a double-boiler. Do not melt them in the same container.
Portion out roughly 1/3 (a generous one-cup scoop) of the batter into two mixing bowls, leaving 1/3 in the original bowl. In one, mix your white chocolate until it is smooth. In the other, mix the semi-sweet until smooth.
Spoon or pour your batter into the prepared loaf pan, alternating as you desire. I split the unflavoured batter, layering plain - white - plain - semi-sweet - plain.

Place in oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.

Fried Egg Sammiches

One of these days, I'll remember to take pictures.
I can always edit them in later, I suppose!

I always make these with English muffins. You can use toast, if you prefer, or whatever other bready thing you think would be delicious.

2 English muffins, halved
2 large eggs
Sausage patties or bacon (optional)
1/2 cup shredded cheddar cheese (I use sharp, but I'm aware a lot of people don't like it. More or less cheese to taste.)
butter or margarine for frying

If you're using sausage or bacon, do that first. You could also use some ham, if you're trying to get rid of leftovers.
Get the butter melting in your frying pan (you may not need it if you made bacon). Toast the English muffins.
Fry your eggs over medium heat. I aim to cook the eggs over medium, but over hard works nicely, too, if you really hate runny yolks. Over easy is WAY too runny for these, unless you plan on eating it with a fork.
Shred your cheese.

If you have meats, put it on the bottom of each English muffin. Add the egg on top, then the shredded cheese. Put the tops on.
If the cheese won't melt, you can pop them in the microwave for a few seconds. If you time the toaster so it pops up right when you're done with the eggs, it works beautifully.

ALTERNATE:
Don't like fried eggs? Scramble 'em! Just before you're done cooking them, throw the shredded cheese in so it's melty, but not burnt. Build the sammiches the same way, topping with extra cheese if you so desire.