Eggnog is one of those tasty treats that many of us love to indulge in during the Christmas holidays but it’s easy to end up with a lot of it left when the party is over! The good news is that eggnog makes a tasty addition to a lot of other recipes! Here are 7 great ways to use leftover eggnog! 7 Ways to Use Leftover Eggnog I started to post these tips after Christmas but I just realized there will be a lot of eggnog served at Christmas parties over the next week or two. Instead of saving these leftover eggnog tips until after Christmas, here are a couple more ways to use leftover eggnog now: Use leftover eggnog...
My love for lavender is no secret. Lemon and blackberries are up there too. Why not throw them all into a cake, right? That’s what we do here. This cake calls for lavender oil to flavor. You could also find an extract or emulsion. I like to use the oil because you scarcely need a drop, a little goes a long way. The flavor it lends is so pure. If you would like to do a little painting on your cake, as I did, make sure and reserve a cup or so of the frosting. You may even want to times the frosting recipe by 1 1/2 to make sure that you have enough. I...
Developed as a small 6-inch cake, this Mini Strawberry Chiffon Cake is perfect for small celebrations and intimate gatherings - I’m looking at you, Mother’s Day! What is a Chiffon Cake? A cross between a sponge cake and oil cake, this hybrid is soft and pillowy from whipped egg whites but rich and tender from the addition of oil and fatty egg yolks. The fluffy texture of a chiffon cake is achieved by beating egg whites then folding them into the batter. Since air can’t be beaten into the oil (like you can with solid fats (butter) using the creaming method), the addition of whipped whites helps aerate and lighten the batter. Unlike some sponge cakes, the addition of baking...
Two fluffy layers of buttery almond cake are slathered in luscious cream cheese frosting in this “naked” Almond Layer Cake. I am all for simple bakes and less fussy recipes these day, but like, I still wanna make ‘em fancy. Keep it simple with just a sprinkle of shredded coconut or dress it up with a few buttercream flowers, because even days spent at home in our pj’s deserve to be celebrated. I am loving this cake for so many reasons right now. At only two layers tall, it yields fewer servings. And with less mouths to feed during this time, this smaller layer cake is perfect for just me and my family. Celebrations aren’t cancelled, but they look a...
I woke up yesterday with a little more lightness in my heart than had been there earlier this week. And when I’m feeling lighthearted, my first instinct is to bake. There are so many things I might have posted on this Easter Sunday. Hot cross buns, which I’ve been wanting to make (and make well—my last batch was a total fail) for a while. Pie. A brunch dish, like French toast. Chocolate eggs. Any number of different cakes. But all I’ve been able to think about is carrot cake. Maybe not surprising, since carrot cake is my favorite cake. And since cake is my favorite dessert, that puts carrot cake at the top of my treats hierarchy. This isn’t my...
