Before Thanksgiving, hearing Christmas music turned me into a Grinch. Even seeing a billboard for a radio station playing 24/7 Christmas music annoyed me. But guess what radio station I tuned into yesterday while on my usual daily commute? I caved, but don’t really enjoy the newer Christmas songs. I tend to prefer the classics or covers of the classics. What is your favorite kind of Christmas music?
However since Thanksgiving recently past, here’s another recipe that will help you use up any leftover cranberry sauce while transitioning into the wintry holidays with the flavor of eggnog – eggnog cheesecake with a cranberry swirl! Awfully pretty arn’t they? I was a little sad that the swirls cracked away from the cheesecake a little, so next time I would mix the cranberry puree with a little bit of the cheesecake filling first. This would result in a paler color but hopefully keep the swirls intact with the rest.
If you need some more help getting into the holiday spirit, head on over to Twitter and retweet my tweet for a chance to win a giveaway from Baker’s Secret!
— Erin (@thespiffycookie) December 2, 2013
One year ago: Hot Cocoa Blossoms
I’ve made red velvet and other color velvet cake ball truffles in the past, and even though I mixed cream cheese frosting into them I still felt like something was missing. I finally decided it was a distinct separation of the flavors of red velvet from the cream cheese frosting, because what’s red velvet cake without cream cheese frosting? Just a red cake if you ask me.
Therefore, in addition to mixing cream cheese into the truffles themselves, I stuffed them with it! Go ahead and take a bite to see for yourself. Fun right? Maybe is the post-defense giddy-ness but I am already envisioning different colored centers for holidays and other color-specific events. Yea, this “I refuse to admit the fall and winter holidays are coming” girl is caving at last.
Upon returning from the holiday break I finally decided it was time to try baking something with Eggnog. Even though it’s not my favorite beverage to drink by itself, I was convinced it would be good cooked into something. However, the grocery stores were all out of eggnog. I suppose this should not have been a surprise but I had hoped there would be some leftovers on sale. Thankfully there are recipes to make your own at home, so I did! Who says you cannot have eggnog post-Christmas?
This recipe caught my eye because it uses lower fat milk and just the egg yolks in order to maintain the richness known to be associated with eggnog. Not that I truly have any standards in my eggnog since like I already said, I don’t drink it (unless it’s spiked). But I suppose that means it will work very well in any recipe I desire to make which calls for eggnog in the ingredient list.
One year ago: Lasagna Soup with Ricotta Bread
Two years ago: Pumpkin Pancakes
This delicious recipe can be found at In Jennie’s Kitchen
HAPPY HOLIDAYS AND MERRY CHRISTMAS!! I will likely be stuffing myself silly because I lose all self control during the holidays. And in between meals I will be overdosing on my nephew, Luke. He’s 9 months old tomorrow and looking good enough to gobble up!
Two years ago: Hoey Cakes (Italian Almond Squares)
Christmas is creeping up fast, and I am sure you have more baked goods running through your kitchen than you know what to do with, other than the obvious – eat it all!! But sometimes you need to whip up something last minute and magic layer bars are a deceptively easy, one pan dessert that can be customized based upon the ingredients you have on hand.
In this recipe for example, I ran out of bread crumbs so I ground up some Biscoff cookies to add to the bottom layer. Definitely did not disappoint my taste buds with that small substitution. I also did not have holiday M&Ms called for in the original recipe, but I did have a box of holiday Oreos patiently waiting for their destiny to be revealed. The only thing you may not have in your pantry that is more difficult to substitute is a can of sweetened condensed milk, but these bars are worth a quick trip to the store.
Enjoy your holiday weekend!
One year ago: Christmas Recipe Roundup
Everyone loves shaped pans these days, especially around the holidays. But these pans tend to be used for a single purpose. Therefore I have taken it upon myself to discover new ways to use the various seemingly single-use pans I own. I’ve already used doughnut pans for pancakes, and a muffin top pan for cookies, now it’s time to show you that the Wilton Non-Stick Mini Holiday Cookie Pan can be used to make buttermilk biscuits – gasp!
Although I am sure this pan would’ve made beautiful cookies (or whoopie pies, anyone?), I thought outside the box and decided to make buttermilk biscuits for breakfast. Some of the shapes were more difficult to identify, but most of them came out great! The gingerbread pan, Christmas tree and star were my favorites and are pictured below. Festive treats are not only for dessert now!
Even since I got my hands on a package of Gingerbread Oreos I have been trying to come up with something mind-blowing to make with them. But in the end, I resorted to plain old Oreo truffles. I cannot help myself, they are just so yummy! And with a new flavor and shape, can you really blame me? Besides, I’ve been working 12 hour days in the lab for far too long. I’m allowed to make excuses. Oh and a quick side note: I sent in my dissertation outline to my committee yesterday – eeep! Here’s to hoping they don’t rake it over the coals, at least not just yet.
I brought these into work for the Pharmacy school potluck. Many people said these were too cute to eat and actually had to convince one labmate not to save it as decoration for her desk. I said things like “moldy green” and “smelly rotten milk products” to sway her. Besides, I thought they were too delicious NOT to eat! Although I’m not sure those prior descriptors are helping make your mouth water at the moment.
I was a little surprised to find out the Oreo cookies themselves weren’t gingerbread-y, just the filling. Despite this, the flavor was fantastic and exceptionally good mixed with the cream cheese. I originally thought of adding some spice to it but there was no need. Of course you can also make these with any flavor of Oreos you prefer.
One year ago: Jalapeno Cornbread