Whiskey

"Instead of staring at the ceiling one night when I was having trouble sleeping, I passed the time by baking," says Angelo Monaco of Cambridge, Massachusetts. "The result of my insomnia was this chocolate cake. It's light, moist and really delicious."

There's just a wee bit of the favorite Irish spirit in these treats.

This signature dessert from New Orleans is a classic Creole dish.

Here is the perfect present for those who indulge in holiday eggnog — a mixture of spirit and spice to blend into the Christmas beverage. To make the gift complete, pour it into a beautiful bottle and tie a small nutmeg grater and some whole nutmegs around the neck with a festive ribbon.

Look for malted milk powder alongside the dry milk products in the supermarket.

The recipe for this bread pudding was created by the Bryn Mawr, Pennsylvania's Central Bar & Grill's former pastry chef, Alison Barshak. She is now the executive chef at Striped Bass in Philadelphia.

Sometimes baby back ribs are sold in sections of four to six ribs rather than as whole racks; those will also work here. Begin preparing the ribs a day before serving so that they can chill overnight after the spice rub has been applied.

A bourbon-laced cream filling and rich chocolate glaze turn the classic layer cake into something really special.

A favorite Christmas drink is transformed into this lovely custard.

This Franco-American combination of bourbon and bubbles gives you another reason to be thankful. It doubles easily to accommodate the number of guests around your holiday table.

Inside each soufflé is a melting chocolate truffle that adds richness and depth of flavor. It's the kind of over-the-top detail that places this dessert in the same league as any served in your favorite restaurant.

Soufflés are a British favorite. This recipe combines pieces of toffee in a creamy soufflé, with chocolate sauce on the side.

A dollop of softly whipped fresh cream alongside a piece of pie is one of life's perfect things. If you want the cream to hold up for hours, the optional Cobasan will make it possible, with no compromise of flavor or texture. If you prefer an unsweetened counterpoint to a sweeter pastry, leave out the sugar.

Serve over vanilla ice cream and top with whipped cream.