Onion soup:
Overall, I'd say I liked it. There were two things that I didn't like one of which was my fault. The first problem (the one that was my fault) was that I added too much pepper. You only need about a half a tsp of pepper. The second was that it lacked a lot of body, which I know is the point when you are only making onion soup, but as a suggestion I would add potatoes if you are trying to make it a soup for a meal.
Ingredients (I halved the recipe and that was enough to serve at least 3):1.5 onions (I used 1 white and half a yellow onion)
2 tbsp unsalted butter (called sweet butter in this recipe)
1 quart Beef stock (the recipe says beef, I used chicken and it was fine... I'm sure veggie would be ok too)
Salt and Pepper
Instructions:
Slice onions so that they make circles. Slice down the length of the onion in straight lines making different sized pieces of onion, but mostly small pieces.
Saute over low heat in pan with 2 tbsp unsalted butter until slightly browned.
Put onions in a medium-large pot and SLOWLY add the stock.
When all added season with salt and pepper to taste (I recommend 1/2 tsp pepper and 1/2 tsp salt).
Let cook over medium low heat for 20 mins. 
Blueberry cake:
This cake was actually a wedding cake I guess. The book says that it used to be tradition that the bride bakes a wedding cake to show off her mad skillz. Fortunately that is not the case anymore. No one needs more stress surrounding their wedding. One note I will say before I talk about the recipe is that this cake is really more scone-like in texture, and it wont bake smooth on the top, so it might not be ideal for a birthday cake. Also, I hope you enjoy the decorations in honor of shark week.
Ingredients:
Cake:
2 cups flour
1/2 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sour cream
3/4 cup whole milk
Glaze (the recipe did not have this, but I thought it would be a nice touch...plus I need it to be blue for the ocean):
2 tbsp butter
1 quarter of a lemon
1/2 tsp lemon extract
1 cup confectioners sugar (more or less)
2-3 tbsp cream
Instructions:
Preheat oven to 350 and grease pan.
Wash and leave to dry 1 cup of blueberries.
In medium bowl stir together 2 cups flower, 1/2 cup sugar, 1/2 tsp baking soda, and 1/4 tsp salt. Make sure that there are as few lumps in the dry mixture as possible.
In slightly larger bowl combine sour cream and milk.
Add dry ingredients slowly and mix completely.
Put in pan, and bake for about 20 mins. DO NOT OVER-BAKE it will cause the cake to be tough (I over-baked mine a little bit, and it is still really good, but not as tender as it should be)
While it is baking prepare the glaze.
Melt butter completely.
Add juice of 1 lemon quarter and lemon extract.
Stir in about 3/4 of the confectioners sugar.
Add the cream.
Beat until smooth.
Add the rest of the confectioners sugar.
Beat until smooth.
When the cake is done take it out and pour glaze over top when cool.
Nut brittle:Making candy is really hard. The first and foremost thing that I want to say is that this recipe is time consuming. In order to melt the sugars without burning them you have to stir them constantly for about 45 mins.
Ingredients:
1 cup peanuts
1 cup cashews
2 cups sugar (you can also use 1 cup sugar and 1 cup light brown sugar)
Pinch of salt
Instructions:
Chop peanuts and cashews and place on pan.
Toast in oven at 300 degrees (leave the door open) stir occasionally.
After about 5-10 mins take them out and let them cool.
In a pan add sugar and heat over low heat.
STIR CONSTANTLY or else it will burn until sugars are completely melted. Remove from heat and stir in the salt and pour over nuts.
Let harden then break into smaller pieces.
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