Recipe Round-Up

2 cups (283g) all-purpose flour (scoop and level to measure*)

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg, plus more for topping

1/2 tsp ground cinnamon

3/4 cup (170g) unsalted butter, at room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light-brown sugar

2 large egg yolks

1 tsp vanilla extract

1/2 tsp rum extract

1/2 cup eggnog  

Frosting: 

1/2 cup (113g) butter, at room temperature

3 - 5 Tbsp eggnog

1/2 tsp rum extract

3 cups (360g) powdered sugar  

Preheat oven to 350°F (180°C). 

In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside.  In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy.  Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.  

Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.  Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.   

For the eggnog frosting: In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

1 napa cabbage or 2 small heads 

 4 green onions  

 For dressing mix: 

 1/3 cup white vinegar  

 1/3 cup light olive oil 

 1/3 cup sugar 

 1 tablespoon soy sauce 

 Place in airtight container and shake.

Sauté until slightly brown. Stir often and watch carefully (easy to burn) 

1/2 stick butter 

2 packages of Ramen noodles - Break into small pieces

2 Tablespoons sesame seeds

1 small packages sliced almonds

Shave napa cabbage and slice greens onions (very thin.)  Toss everything when ready to serve. Crowd pleaser!!

 2 1/2 cups all-purpose flour, spooned and leveled

1 teaspoon baking soda

1 teaspoon baking powde

1 teaspoon salt

1 teaspoon cinnamo

1 teaspoon ground ginger

1/2 teaspoon allspice1

/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg 

1 1/2 cups light brown sugar, packed

1 cup vegetable or canola oil  

1 cup buttermilk*  

1/2 cup applesauce  

1/4 cup molasses  

4 large eggs, at room temperature   

1 to 2 teaspoons vanilla extract  

 Cream Cheese Frosting: 

8 ounces cream cheese, softened to room temperature (use brick style, do not use anything labeled lite, lowfat, or spreadable)  

1 stick salted butter, softened to room temperature  

3 cups confectioners' sugar, sifted (do not skip sifting)

Preheat oven to 350F and spray two 9-inch round springform pans OR two high-sided (at least 2 inches) 9-inch round cake pans with cooking spray or floured cooking spray. Using scissors, cut out two circles of parchment paper and place them on the bottom of each cake pan.

Spray again with the cooking and baking spray, making sure to get the sides; set pans aside. 

To a large bowl, add the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, clove, nutmeg, and whisk to combine the dry ingredients; set aside. Tip - If you like a spicier or more robustly flavored spice cake, feel free to add a bit more of each spice, to taste.

To a separate large bowl, add the brown sugar, oil, buttermilk, applesauce, molasses, and beat on medium-high speed with a handheld electric mixer to combine. Add the eggs, vanilla, and beat to incorporate. Stop to scrape down the sides of the bowl. Add the dry ingredients mixture to the wet, and using a spatula to ensure you don't overmix, fold in the dry ingredients until just combined. Evenly divide and pour the batter between the two cake pans. 

Bake for about 22 to 26 minutes, or until done. Always bake until done in your oven and if it takes 30 minutes, so be it. Cakes are done when a toothpick inserted into the centers comes out clean or with a few moist crumbs but no matter. The tops should be set and lightly springy to the touch and possibly slightly domed but will fall a bit upon cooling which is normal. Allow the cakes to cool in the pans for about 5 minutes before turning them out onto wire racks to cool completely.