Cannoli Cake

Cannoli Cake is a special cake version of the popular Italian Cannoli. My family most often gets the cake from Vesuvio Bakery in North Riverside. You can't go wrong with anything from Vesuvio, but this year, for Meg's Birthday, I thought I would try making a Cannoli Cake.

Cannoli Cake is usually done as a layer cake. You could do a pan cake and just use the cannoli filling as a frosting. But a layer cake is special, so I made 3 cake layers for this cake. I used a box yellow cake mix or easily make your own yellow cake. The cannoli filling is what makes this cake. If you plan to use the cannoli filling as a frosting, instead of whipped cream frosting, you might want to preserve some of the filling without chocolate chips for the outer frosting. The recipe makes enough cannoli filling to fill a two-layer cake and frost the cake.

When I made this cake, I tried to make fresh whipped cream frosting. But, I did not leave myself enough time and the frosting was not stiffening enough, so I had to resort to using frozen whipped topping, which worked just fine.

Cannoli Cake 

• Yellow Cake mix or make your own
• 15 ounces ricotta, drained overnight
• 16 ounces mascarpone cheese
• 3 cups powdered sugar
• 1 tsp. vanilla
• 1/2 tsp. lemon juice
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 10 ounces mini chocolate chips
• Whipped cream frosting

The day before making the cake, drain the ricotta overnight in the refrigerator using cheesecloth lining a strainer. Bake the cake using the type of pan. I used 3 eight inch round pans. 

While the cake cools, prepare the cannoli filling. Blend the ricotta and mascarpone cheese in a bowl with an electric blender until well combined. Beat in the powdered sugar, vanilla, lemon juice, cinnamon, and salt. Fold in chips.

Assemble the cake by spreading the filling between the cake layers. Frost the cake with the whipped cream frosting. Enjoy!

Layer Bars

This recipe is a classic recipe that is also known as Seven Layer Magic Bars. The recipe is super easy and requires no mixing. Instead, the seven ingredients are layered into a pan before baking. This recipe could not be easier. And the resulting bars are so delicious.

When I made this recipe, I used the classic ingredients, but the flavors could easily be changed. You could use any type of cookie crumb instead of graham cracker crumbs. You could use different flavor chips. You could leave out the coconut or nuts, if you prefer. You could even add dried fruit. But the sweetened condensed milk is the magic ingredient that should not be changed because it makes the bars come together. You can use any type of chopped nuts; I used slivered almonds because I had them on hand.

Layer Bars 

• 1/2 cup melted butter
• 1 cup crushed graham cracker crumbs
• 1 cup coconut flakes
• 1 cup chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped nuts
• 1 can (14-15 ounces) sweetened condensed milk

Pour butter into 9x13x2 pan. Sprinkle a layer of crumbs over the butter. Then, sprinkle the coconut, chocolate chips, butterscotch chips, and nuts. Pour milk over all and spread evenly. Bake at 350 for 30 minutes. Allow to cool before cutting. Enjoy!

Eggnog

Eggnog is a Christmas and New Year's Eve classic. Mom often bought eggnog around Christmas each year. I always loved its rich creamy taste. Then, as an adult, I found that adding eggnog to coffee is an excellent treat. I had been wary of making eggnog because many recipes do not cook the eggs, so I have relied on store-bought eggnog. This year, I did some internet searching to create a recipe using cooked eggs. This recipe makes a delicious and thick eggnog that is better than store-bought eggnog.

The name eggnog likely relates to Old English origins of either a wooden cup that it had been served in or the strong alcohol used. Because I got hooked on eggnog as a kid, I never really had a taste for adding rum, whiskey, or brandy to the eggnog. But this eggnog could easily be mixed with whatever alcohol you might like. But, I do like a Tom and Jerry, an eggnog-related drink served at Miller's Pub only in December.

Eggnog 

• 2 cups milk
• 1 tsp. vanilla
• 2 eggs plus one egg yolk
• 1/3 cup sugar
• 1 tsp. cornstarch
• grated nutmeg, to taste

Heat 1 1/2 cup milk and vanilla in saucepan; simmer over medium low heat. In a bowl, whisk eggs, egg yolk, sugar, and cornstarch until light yellow. Gradually pour warm milk over egg mixture, whisking constantly. Then pour mixture back into pan. Heat on low and stir constantly with a wooden spoon until eggnog thickens, about 7 to 10 minute. Remove from heat and stir in 1/2 cup milk. Garnish with nutmeg. Serve warm or cold. Enjoy!