Gwannys Double Eggs Recipes

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Steps:

• Preheat the oven to 325°F. Spray your molds with nonstick spray (I, obviously, use egg-shaped molds. You can use a muffin pan or any other small baking molds.)
• Sift together the flour, baking powder, salt, and nutmeg. Set aside.
• In an electric mixer fitted with either the paddle or the whisk attachment, whip the butter and sugar together until light and fluffy.
• This can take up to 10 minutes, depending on the temperature of your butter.
• As you're whipping away, stop and scrape down the sides of the bowl to make sure all the butter is incorporated into the sugar.
• You can't make magic without a lot of patience. So keep whipping and keep scraping.
• Add the eggs one at a time, whipping after each one until the egg is fully incorporated into the batter.
• Scrape down the bowl every now and again as well.
• Add the vanilla.
• Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly.
• After they are well incorporated but not overbeaten, take a rubber spatula and fold the batter a few times to make sure everything is evenly distributed and the batter is smooth.
• Distribute the batter into your molds, filling each cavity a little less than halfway.
• Bake for about 15 minutes. Baking time varies depending on the size of your mold, so check for a very light golden brown color and make sure the cake springs back when you touch it.
• Unmold your little cakes and while they are still warm, dunk them quickly in the melted butter, then dredge them in the cinnamon and sugar.
• One warning: people are going to call you a stinking liar. They will not believe that these precious morsels aren't fried like a donut. But that's the cost of making magic.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and extract. Gradually beat in flour. Refrigerate, covered, for at least 2 hours., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 325° until bottoms are brown, 13-16 minutes. Remove to wire racks to cool completely., In a large bowl, beat the first five frosting ingredients until blended; beat in enough eggnog to reach desired consistency. Spread over cookies; sprinkle with additional nutmeg. Let stand until set. Store in airtight containers.