The Cake Boozy Eggnog

Eggnog lovers alert: this is like a slice of eggnog in cake form. Booze up the homemade eggnog to your liking.
For Cake:
  • 1 1/2 cups (10 1/2 ounces) granulated sugar
  • 3/4 teaspoon salt
  • 3 large eggs
  • 8 tablespoons (4 ounces) unsalted butter, very soft
  • 4 teaspoons vanilla extract
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon nutmeg
  • 1 cup milk, warmed
For Eggnog Sauce:
  • 4 large yolks
  • 1/2 cup (3 1/2 ounces) granulated sugar, divided
  • Pinch salt
  • 1 1/2 cups milk
  • 3/4 teaspoon nutmeg, divided
  • 1/3 cup bourbon or dark rum (or to taste)
  • 2 cups heavy cream
  1. Adjust oven rack to middle position and preheat to 350°F. Grease 9- by 9-inch baking pan. Stir sugar and salt in large bowl to combine. Whisk in eggs, one by one, until lightened. Whisk in softened butter and vanilla until combined.
  2. Add flour, baking powder, and nutmeg to bowl and whisk to combine. Slowly whisk in milk until combined and smooth (batter will seem thin). Pour into pan and bake until golden and top is set, about 35 minutes. Transfer to wire rack to cool until warm.
  3. When cake is cooled to warm, make eggnog sauce. Whisk yolks with 1/4 cup sugar and salt until smooth. Scald milk in small pot over medium heat. Slowly whisk in half of the hot milk into egg mixture. Return egg and milk mixture to the pot and cook on medium low heat, stirring with wooden spoon, until mixture thickens slightly and coats the back of the spoon (see note). Stir in 1/2 teaspoon nutmeg and bourbon. Add more bourbon if desired (see note).
  4. Poke several holes in cake and cut into squares (either 9 or 12 squares). Slowly pour hot sauce over cake, opening up cuts into the cake to allow the sauce to fully soak in. Chill at least 4 hours (preferably overnight).
  5. Beat cream and remaining 1/4 cup sugar to medium peak. Spread over cake, dust with remaining 1/4 teaspoon nutmeg and serve.

Blueberry Tart Cheesecake

  • 1½ cups all-purpose flour
  • ¼ tsp salt
  • ½ cup icing sugar
  • ¾ cold butter, cut into small chunks
Cream Cheese Filling
  • 8oz cream cheese, softened (1 package)
  • ½ cup icing sugar
  • 1 tbsp vanilla extract
  • ½ cup heavy whipping cream, whipped
Blueberry Topping
  • 2/3 cup sugar
  • 3 tbsp cornstarch
  • ½ cup water
  • ¼ cup fresh squeezed lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla
  • 3 cups blueberries, fresh or frozen


Preheat your oven to 350ºF with a rack in the middle position.

Put the flour, salt, and icing sugar into the bowl of a food processor and mix to blend. Add the butter chunks and pulse until a coarse meal forms with a few pieces of pea sized butter left.

Press the mixture into the bottoms and sizes of a tart shell so that it is at least ¼" thick everywhere.

Lightly cover the tart with foil and add pie weights (or dried beans) to ensure that the tart shell doesn't bubble up. Bake in the preheated oven for 15-20 minutes, until light golden brown. Cool completely.

Cream Cheese Filling

Beat the cream cheese and icing sugar together until light and fluffy. Beat in the vanilla. Fold the cream cheese mixture into the whipped cream until completely uniform. Spread into the cooled tart shell and refrigerate until firm.

Blueberry Topping

Put the sugar, water, cornstarch, lemon juice, lemon zest, and vanilla into a large sauce pan and whisk until smooth over medium heat.

Stir in the blueberries and bring to a boil, stirring constantly, for about 2 minutes until at least half of the blueberries have broken down and it has thickened up significantly.

Let cool, then pour onto the top of the tart. Keep the finished tart refrigerated.


  • 1 package pre-made cookie dough *optional* extra for topping
  • 3 8-oz packages of cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 tsp vanilla extract
  • 3 eggs

Preheat oven to 350°F/180°C. Press a package of pre-made cookie dough into a springform pan.
In a bowl, mix the cream cheese and sugar until fluffy.
Add sour cream and vanilla and mix.
Add the eggs, one at a time, mixing thoroughly after each one. Pour into springform pan.
*Optional* drop half teaspoonfuls of cookie dough on top of the cheesecake batter. Bake for one hour, cool completely, then refrigerate overnight.

The Best Cream Cake

  • 6 eggs, separated
  • 3/4 cup sugar, divided
  • 1/4 cup flour
  • 1/3 cup dried bread crumbs (plain)
  • 1 cup ground hazelnuts, divided
  • 3 cups whipping cream
  • 1 1/2 tsp vanilla
  • 2 tbsp icing sugar
  1. Preheat your oven to 325ºF with a rack in the middle position. Grease two 8" round pans and set aside.
  2. In a large bowl, beat the egg whites until soft peaks form. Sprinkle on 1/4 cup of sugar, then continue beating to stiff peaks. Set aside.
  3. In a second large bowl (use a stand mixer if you have one), beat the egg yolks until very thick and lemon coloured. Add the remaining 1/2 cup sugar and beat until blended (it will be thick, and light yellow in colour). Add the flour, breadcrumbs, and 2/3 cup of ground hazelnuts. Mix to combine, so there are no streaks of flour left.
  4. Pour the flour mixture into the bowl with the egg whites. Use a large rubber spatula to fold the mixture together. Be careful not to just stir it, as you want the mixture to be light and airy. It's finished once there are no streaks of white remaining, but take your time!
  5. Pour the batter equally among the two pans, and bake for 40 minutes. When done, a toothpick will come out from the center clean, and the tops will be a golden brown and spring back when you touch them.
  6. Invert the cakes out of the pans and let cool completely on a wire rack.
  7. When the cakes are completely cooled, use a bread knife to cut each one in half, creating your four layers.
  8. Place the whipping cream in a large bowl, and whip on high speed until almost thickened enough to spread. Add the vanilla and icing sugar. Continue to whip until light fluffy, and it holds a peak when you pull out the beater. Be careful not to over beat it.
  9. Frost as you would any cake. Use the remaining 1/3 cup of ground hazelnuts to decorate the sides of the cake. See notes for an easy way to do this.
  10. Serve the same day that you frost the cake, and keep it refrigerated once frosted! You can bake the cake a day ahead - just let it cool completely, then wrap with two layers of plastic wrap.

Cake With Caramel Frosting


  • 1 cup butter
  • 1/3 cup molasses
  • 1/3 cup golden corn syrup
  • 1 cup brown sugar
  • 2 eggs
  • 1¼ milk (I use whole milk, but 2% isn't the end of the world)
  • 3 cups flour
  • 2 tsp baking soda
  • 4 tsp ground ginger
  • 3 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp salt
Caramel Sauce
  • 1 cup plus 2 tbsp sugar
  • 1¼ cups heavy cream
  • ¼ cup butter (half a stick)
  • 1 tsp salt
  • 15 tbsp butter, room temperature
  • 2 1/3 cups icing sugar
  • ½ cup caramel sauce


Preheat your oven to 350ºF and grease two 8" round cake pans well. If you're worried about sticking, you can place a sheet of parchment paper on the bottom.

Put the butter, molasses, and corn syrup in a medium saucepan over medium heat until the butter melts. Turn off the heat and stir in the brown sugar.

In a small bowl, whisk together the milk and eggs very well. Slowly pour into the butter mixture, whisking quickly so the eggs don't start to cook.

Put the flour, baking soda, ginger, cinnamon, cloves, and salt into a large bowl and whisk together. Add the butter mixture and stir until just combined.

Pour the batter evenly between the two prepared pans, and bake for 30 minutes, until a toothpick comes out with just a few crumbs attached.

Set on a wire rack to cool completely, then cut off the domed tops and split the cakes in half to create four even layers.

Caramel Sauce

While the cake is cooling, make the caramel sauce.

Add the sugar to a medium saucepan set over medium heat. Watch very carefully. Swirl the pan as the sugar starts to melt so the solid sugar mixes into the liquid. I'm not against using a whisk during this part, even though all the pros tell you not to.

Once the sugar has completely melted and is an amber colour, turn off the heat. Add the butter, heavy cream, and salt, and whisk until completely combined. If it seems like it's hardening up again, put it back over a medium-low heat while you whisk.

Set aside to cool.


Add the butter to the bowl of your stand mixer with the paddle attachment and beat for 5 minutes, until light and fluffy.

Add the icing sugar, and beat for another two minutes until well combined. Add the caramel sauce and beat until evenly combined.


Spread about ¼" of frosting on top of the first layer of cake. Using your offset spatula, make the frosting so that there is a slight lip of frosting around the outside edge (this is to keep the caramel sauce from running out.

Add 3 tbsp of the cooled caramel sauce on top of the frosting.

Repeat with the second and third layers of cake.

When you put the top layer of cake on, frost the entire cake, and then put it in the fridge for at least 30 minutes. Put the remaining caramel sauce in the fridge as well. Once the cake has cooled, and the frosting hardened, pour the caramel sauce slowly over the top of the cake, letting it pool down the side a little bit. You probably won't need all of the sauce.

Vanilla sponge cake recipe

  • 4 large eggs, room temperature (200g) (very important)
  • 2 cups white sugar (400g)
  • 2 cups cake flour (250g) or sub all purpose flour (260g)
  • 2 tsp baking powder (10g)
  • ¼ tsp salt (2g)
  • 1 cup whole milk (8 fl oz)
  • 8 tbsp butter (112g)
  • 1 tbsp vanilla extract
  1. Preheat your oven to 350ºF with a rack in the middle position. Grease two 8" circular cake pans.
  2. Whip the room temperature eggs in your mixer on high speed (using the whip attachment), until foamy. Very slowly, pour in the sugar. Continue to whip until the mixture reaches the ribbon stage (when you lift the whisk out, the mixture with flow off in a wide, thick, pale yellow ribbon), about 5 to 7 minutes.
  3. Add in the flour, baking powder, and salt, and mix on low speed until combined.
  4. Put the milk and butter in a medium microwave safe bowl (or in a pot on the stove top), and heat until the butter is melted and the mixture is hot.
  5. Whisk 2 cups of the cake batter into the hot milk mixture. Add it all back into the remaining batter.
  6. Add the vanilla and mix until evenly combined.
  7. Pour the batter evenly between the two cake pans.
  8. Bake at 350ºF for 25 minutes, then reduce the oven temperature to 325? and continue baking until finished (about 10 minutes, watch carefully). The cake it done when you gently press at the center and it springs back immediately.
  9. Remove from the cake pans and let cool completely on wire racks before slicing or icing.

Chocolate Sponge Cake Recipe

  • All purpose flour / Maida - 2 cup
  • Cocoa Powder - ½ cup
  • Baking Powder - 1 tsp
  • Baking soda - 1 tsp
  • Salt - ¼ tsp
  • Condensed milk - 400 g
  • Unsalted butter - 100 g ( Melted and cooled )
  • Vanilla Extract - 1 tsp
  • Coke - 200 ml
  1. Pre heat the oven to 180 degrees C.
  2. Grease and line a 9 inch baking pan.
  3. Mix Maida, cocoa powder, baking soda, baking powder and salt in a bowl.
  4. Sieve 2 times so that all the ingredients mix well with each other.
  5. Mix condensed milk, unsalted butter, vanilla extract and whisk for 2 minutes.
  6. Add half of the flour mixture and half of the coke in the condensed milk and whisk until combined.
  7. Add the remaining flour mixture and coke and whisk well.
  8. Pour the batter in the prepared tin.
  9. Bake for 25-30 minutes until a tooth pick comes out clean.
  10. Remove the pan from the oven.
  11. Cool the cake on a wire rack.

Very good chocolate sponge cake with apple

  • 2/3 cup sugar (can be reduce to 1/2 cup)
  • 1 cup unsweetened applesauce (make your own from local apples)
  • 1/3 cup Grandma Fancy Molasses
  • 2 eggs well beaten
  • ½ cup soft butter
  • ¼ tsp. salt
  • ¾ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 cups flour (stone ground spelt or whole white, if you have it)
  1. In one bowl place sifted dry ingredients.
  2. In another bowl beat applesauce, molasses, eggs, and soft butter.
  3. Combine wet and dry ingredients.
  4. Beat well by hand or with an electric beater for 3 minutes.
  5. Pour into greased and floured 9″ round or square cake pan and bake at 350°F for 30-35 minutes, until a tester comes out clean.
  6. Cool 10 minutes then remove from pan to finish cooking.
  7. To serve, dust with icing sugar and cut into wedges.

Spicy crab cakes

Ingredients 12 servings
  • 2 lg. eggs
  • 1/2 lb. fresh lump crabmeat
  • 1 c. ricotta cheese
  • 1 c. (4 oz.) shredded Monterey Jack
  •  cheese with jalapenos
  • 3 tbsp. snipped chives
  • 3/4 c. fine seasoned dry bread crumbs
  • 1/4 c. salad oil
  • 1 (7 oz.) jar roasted red peppers,
  •  drained
  • 1/3 c. mayonnaise

 In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and
1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch
thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.
Preheat oven to 325 degrees. Line baking sheet with paper towels. In large
skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a
time, until golden on both sides, about 3 minutes in all. As cakes cook, remove
from pan, drain on prepared baking sheet and keep warm in oven. In food
processor, process red peppers with mayonnaise until smooth. Serve with crab

Chocolate Cake, healthy and tastes good

  • ½ cup plus
  • 2 Tbsp butter
  • 1 cup sugar
  • 1 ½ cups Crosby’s Fancy Molasses
  • ¼ tsp ground cloves
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • ¼ tsp allspice
  • 1 ¼ tsp baking soda dissolved in 2 tsp of warm water
  • 2 eggs
  • 1 cup milk
  • 2 ¼ cups flour
  • ¾ cup cocoa
  • 1 cup chocolate chips (optional)
  1. Preheat the oven to 350ºF.
  2. Line a 9 x 13 pan with parchment paper or grease and flour it well.
  3. Melt the butter along with the sugar, molasses and spices. Whisk it well and remove from heat.
  4. Whisk in the milk, eggs and baking soda-water mixture.
  5. Add the flour and cocoa and beat.
  6. Stir in chocolate chips.
  7. Pour into prepared pan and bake for 55 minutes to an hour, depending on the texture you prefer. If you’re planning to serve it warm for dessert with a little something alongside or poured over, it could stand to be a little sticky so you could pull it out after 50 minutes. But if you prefer it a little dryer (and if you plan to have some leftover for packing in lunches) then I’d recommend baking it longer