Christmas
Homemade Eggnog
January 11, 2013 | 
Author 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
HOMEMADE EGGNOG
This delicious recipe can be found at In Jennie’s Kitchen
Happy Holidays
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 Magic Cookie Bars
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
Two years ago: Pizza Tart
CHRISTMAS MAGIC COOKIE BARS
Makes 24 bars
Ingredients:
1 stick (1/2 cup) unsalted butter
1 cup graham cracker crumbs
1/2 cup Biscoff cookie crumbs (or another 1/2 cup graham cracker crumbs)
3/4 cup Holiday or regular chocolate chips, divided
1/4 cup white chocolate chips, divided
1 cup chopped walnuts
1 cup chopped Holiday or regular Oreos, divided
1-1/2 cups flaked coconut
14 oz. can of sweetened condensed milk
Holiday sprinkles (optional)
Directions:
- Unwrap butter and place in 13″ x 9″ pan. Place pan, with butter, in the oven and turn the oven on to 350 degrees. Butter can melt in pan while preheating. Keep an eye on it, checking every few minutes and pulling out of the oven when butter is melted. Please be careful while preparing recipe as pan will be very hot.
- When butter is melted, remove pan from oven and carefully sprinkle the graham cracker crumbs over the melted butter. Press in lightly with fork or back of spoon.
- Sprinkle 1/2 of both the chocolate chips, 1/2 of the Oreos & the nuts over the base layer. Sprinkle coconut on top, followed by remaining chocolate chips & Oreos.
- Pour sweetened condensed milk evenly over everything, and top with sprinkles, is using.
- Bake in oven for 25-30 minutes or until lightly browned. Remove from oven. Allow bars to cool completely. Slice, give and enjoy!
Source: Adapted slightly from Love From The Oven’s guest post on In Katrina’s Kitchen.
Posted in Brownies & Bars, Christmas, Desserts, Holidays | 
Tags: Biscoff, chocolate, coconut, graham crackers, oreo, sweetened condensed milk, walnuts, white chocolate | 
4 Comments »
Review: Wilton Non-Stick Mini Holiday Pan & Buttermilk Biscuits
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!
Two years ago: Chocolate Chip Cookie Dough Dip
BUTTERMILK BISCUITS
Serves 8
Ingredients:
2 cups all-purpose flour, plus additional for dusting
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 Tbsp cold unsalted butter, thinly slice
2/3 cup lowfat buttermilk, plus additional for brushing
3 Tbsp nonfat plain Greek yogurt (I used Chobani)
Directions:
- Heat oven to 425 degrees. Lightly grease the cavities of a mini holiday pan with non-stick spray. (Alternatively, line a baking sheet with parchment paper.)
- In a bowl, whisk flour, baking powder, baking soda and salt. Rub butter into flour with fingertips until butter pieces are coated and about the size of peas. Stir in buttermilk and yogurt until just combined.
- Gently divide the dough into 12 equal pieces and lightly press into the cavities of the pan. Brush tops with buttermilk. Bake for 15 minutes or until puffed and lightly golden. Flip out and serve.
- (If using a parchment paper lined baking sheet: Scrape dough onto a lightly floured surface; very gently shape it into an 8″x 6″ rectangle, being careful not to overwork dough. Cut into 12 square biscuits. Transfer biscuits to baking sheet; brush tops with buttermilk. Bake until puffed and lightly golden, 15 minutes.)
Source: Adapted slightly from SELF Magazine.
Disclosure: I received a complimentary Non-Stick Mini Holiday Pan from Wilton. I was not compensated for this post. Thoughts and opinions are my own.
Posted in Bread Rolls Buns & Dough, Breakfast, Christmas, Holidays, Pastries, Reviews, Sandwich | Tags: buttermilk, Greek yogurt | No Comments »
Gingerbread Oreo Snowman Truffles
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
Two years ago: Bretzel Rolls
GINGERBREAD OREO SNOWMAN TRUFFLES
Makes about 2 dozen
Ingredients:
1 pkg. Gingerbread Flavor Creme Oreos, finely crushed (I used my food processor)
8 oz. reduced fat cream cheese, room temperature
1 lb. vanilla almond bark, or white candy melting disks
1 Tbsp vegetable shortening
Candy coated mini chocolate chips (pick out the orange ones)
Black food writing marker (or dip a toothpick in melted regular chocolate)
Directions:
- Mix cream cheese and cookie crumbs until well combined (I blended in my food processor).
- Form mixture into round truffles. Make equal parts 1/2-inch (head) and 1-inch (body) truffle balls.
- Place the truffles on a wax paper lined baking sheet. Put in refrigerator to chill for at least 1 hour.
- When truffles are chilled melt the almond bark with 1 tablespoon of vegetable shortening according to the package directions.
- To assemble the snowmen use a toothpick to hold the snowman together (gently pressing the truffles together tightly).
- Dip the snowmen carefully in the melted white chocolate and with a fork remove and tap off the excess before transferring back to the wax paper.
- Carefully remove the toothpick before the chocolate sets by gently twisting while pulling it out. If some of the chocolate comes off the top when removing the toothpick, just dot some on to cover the toothpick hole.
- Add an orange sprinkle for a nose before the coating sets.
- Let the coating dry and then using a food writer you can dot on eyes, a mouth and some buttons.
- Store in an airtight container in the refrigerator.
Source: Snowman truffle construction from Cookies & Cups.
Posted in Christmas, Desserts, Holidays, Truffles & Bark | Tags: cream cheese, gingerbread, oreo, white chocolate | 12 Comments »
Chewy Molasses Cookies
It’s the 2nd annual Great Food Blogger Cookie Swap 2012, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen! This year I received cookies from Samantha of The Little Ferraro Kitchen (Lavender Lemon Bars), Betty Ann of Asian in American (Vanilla Sugar Snaps), and Christina of Mele Cotte (Holiday Butter Rings). Check out their blogs to get the recipes for their delicious cookies!
Every winter one of my labmates brings in molasses cookies and they are absolutely to die for. So chewy and full of molasses flavor. Those cookies alone might be my favorite part of the winter holidays. And this year, I finally asked for the recipe and knew I had to make them for the cookie swap.
Surprisingly, even though these cookies are super thin, they are magically chewy. I sent two dozen to each of my matches because they are such thin small cookies. And after all, with 9 dozen I definitely had enough to go around!
The lucky food bloggers to receive these cookies were Samantha of The Little Ferraro Kitchen, Betty Ann of Asian in American, and Julie of ROJ Running. Apparently having a food limitation of “no mint” resulted in some overlap, but I was completely happy with everything I received and hope my matches were too!
Did you miss out this year? Sign up HERE to receive advanced notifications for next years swap!
One year ago: Andes Crème de Menthe Chocolate Cookies
CHEWY MOLASSES COOKIES
Makes 9 dozen
Ingredients:
1-1/2 cups (3 sticks) unsalted butter, room temperature
2 cups sugar, plus more for rolling if desired
2 eggs
2/3 cup dark molasses
4 cups sifted flour
4 tsp baking soda
1/2 tsp salt
1 tsp ground cloves
2 tsp ginger
2 tsp cinnamon
1/4 tsp allspice
Directions:
- In a large bowl, cream sugar into butter. Add eggs and mix. Add molasses and blend.
- Sift flour, soda, salt, and spices together in a separate bowl. Add to the butter mixture and mix. Cover bowl tightly and refrigerate overnight.
- Preheat oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper and set aside.
- Roll into balls the size of marbles (they will spread a lot). Roll into granulated sugar, if desired. Place 3 inches apart on prepared cookie sheet.
- Bake 8-10 minutes or until dark brown. Allow to cool on cookie sheets for 5 minutes before moving to a cooling rack.
- Cookies freeze well.
Source: Kathy, who got it from her friend Jennifer.
Sugar Cookie Spoons for Hot Cocoa
Today I am joining a Virtual Holiday Treat Party on Molly’s blog CAKEfyi, along with a group of other bloggers. The goal is provide a great resource for readers like yourself who are hunting for treats to bring to upcoming holiday parties! As a bonus, Molly is also hosting a giveaway on her blog for a 5-piece bakeware set. So head on over to CAKEfyi for additional holiday treats and a sweet giveaway!
Growing up, we made cut out sugar cookies for just about every holiday. My dad had a huge repurposed pretzel drum full of assorted cookie cutter shapes (a collection I am still working on for myself). For decoration, sometimes we dyed the dough, sometimes we added sprinkles before baking, and sometimes we waited until after they baked. No matter what our decorating techniques were, this was the sugar cookie dough recipe we used. To me, it is the perfect sugar cookie dough although I may be biased due to nostalgia. Whatever the reasoning, when I finally added a spoon cookie cutter to my collection, I knew exactly which recipe to dig out of my recipe box filled with recipes compiled from both of my parents.
These sugar cookie spoons are perfect for dipping to you hot cocoa and just like my childhood years, can be decorated in may ways! For some, I placed a caramel filled Hershey’s kiss in the spoon-head with 2 minutes remaining during bake time (I think a Rolo would have melted better though). For others I dipped in white chocolate and decorated with festive sprinkles. No matter what you choose, these would make a great accompaniment to some homemade hot cocoa mix as a gift.
Two years ago: Blueberry-Almond Turtles
SUGAR COOKIE SPOONS
Makes approximately 6 dozen cookies, depending on cookie cutter size
Ingredients:
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
Melted chocolate, icing and/or sprinkles, for decoration
Directions:
- Preheat oven to 400 degrees. Line two cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, cream together the butter and sugar. Blend in the egg.
- In a medium bowl, sift together the flour, baking powder and salt. Add to the butter mixture 1/3 at a time until incorporated. Blend in the vanilla.
- On a lightly floured work surface, roll out the cookie dough to desired thickness (somewhere between 1-8/-1/4 inch) and cut with cookie cutters. Place on prepared baking sheets about 1 inch apart (they won’t spread much). If desired, decorate with sprinkles before baking.
- Baked for 5-10 minutes (will vary on cookie thickness and shape), or until lightly golden on the edges and bottom. If desired, place a Hershey’s kiss or a Rolo in the center of each spoon-head during the last 2 minutes of baking.
- Allow to cool on cooling rack. Once cooled, decorate by dipping in melted chocolate, spreading on icing and/or adding sprinkles.
Source: Cookie dough recipe from my dad.
Cranberry Fritters & Giveaway
It’s the finale of Christmas Week! But first I want to thank Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina for putting together a great week of festivities, and for asking me to be a part of it. Today’s last and final theme is Christmas Pies/Pastries. As always, make sure to check out all the other participating bloggers’ recipes once you are done here!
- Christmas Apple Pie from Kim of Cravings of a Lunatic
- Pumpkin Cheesecake Fried Pies from Jen of Juanita’s Cocina
- Chocolate Angel Pie from Liz of That Skinny Chick Can Bake
- Nutella Swirled Pumpkin Pie from Anuradha of Baker Street
- Cheese Danish Pie from Kristen of Frugal Antics of a Harried Homemaker
- Bakewell Tarts from Isabelle of Crumb
- Grasshopper Pie from Erin of Dinners, Dishes and Desserts
- Cranberry Fritters from Erin of The Spiffy Cookie
- Cinnamon Pecan Crescent Rolls from Ramona of Curry and Comfort
- Banketstaaf (Dutch Christmas Log) from Heather of Girlichef
- Eggnog and Cranberry Christmas Braid from Cathy of The Dutch Baker’s Daughter
- Raspberry Galette from Chung-Ah of Damn Delicious
Fritters versus Doughnuts. What is the difference? According to a web dictionary, a fritter is “a small mass of fried or sautéed batter often containing fruit or meat”, while a doughnut is “a small usually ring-shaped cake fried in fat”. Although those definitions don’t do either of them justice, I would have to deduce that I am correct in calling what you are about to feast your eyes upon a fritter. A cranberry fritter in fact, and they are dangerously easy to make. There is a reason why I don’t own a deep fryer, because I would be frying everything in sight.
In the spirit of giving this holiday season, Freund Container & Supply has also generously donated $100 gift certificates for each #ChristmasWeek blogger to give away! Once you’ve saved this recipe, scroll to the bottom of this post to find out how to enter!
Two years ago: Berry Medley Smoothie
CRANBERRY FRITTERS
Makes 1-1/2 dozen
Ingredients:
1 egg
1/2 cup sugar
1 Tbsp unsalted butter, melted
1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup milk
1/2 cup chopped fresh or frozen cranberries
Oil for deep-fat frying
Powdered sugar
Directions:
- In a bowl, beat egg; add sugar and butter.
- In a separate bowl combine flour, baking powder, cinnamon, nutmeg and salt. Add to sugar mixture alternately with milk. Stir in cranberries.
- Heat oil to 375 degrees. Drop tablespoonfuls of batter into oil (I used a medium cookie scoop). Fry doughnuts a few at a time, turning with a slotted spoon until golden, about 2 minutes per side.
- Drain on paper towels. Allow to cool slightly, then toss in or sprinkle with powdered sugar.
Source: Found on A Whisk and A Prayer, originally from Taste of Home.
Freund Container & Supply is the largest distributor of glass bottles, containers and wholesale packaging supplies online. Freund offers over 5000 items in stock every day, 98% same day shipping and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!
This giveaway is for one $100 gift certificate to Freund Container & Supply. Gift certificate will expire on March 31, 2013. Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. The giveaway will run from today, December 7th, 2012, through Wednesday, December 12th, 2012.
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***Disclaimer: This giveaway is being provided by Freund Container & Supply. #ChristmasWeek bloggers have not been compensated as part of this giveaway.***
Gingerbread Dip
Welcome to day #4 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Gingerbread Surprise”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
- Ginger Horse Cookies from Kim of Cravings of a Lunatic
- Mini Gingerbread Donuts from Jen of Juanita’s Cocina
- Gingerbread Biscotti from Liz of That Skinny Chick Can Bake
- Chocolate Gingerbread Bundt Cake with Bourbon Cream Cheese Drizzle from Anuradha of Baker Street
- Gingerbread Donuts with Lemon Glaze from Kristen of Frugal Antics of a Harried Homemaker
- Mini Holiday Gingerbread Loaves from Isabelle of Crumb
- Gingerbread Biscoff Truffles from Erin of Dinners, Dishes and Desserts
- Gingerbread Dip from Erin of The Spiffy Cookie
- Gingerbread Milkshake from Ramona of Curry and Comfort
- Gingerbread Pumpkin Bars from Heather of Girlichef
- Gingerbread Cinnamon Rolls from Cathy of The Dutch Baker’s Daughter
- Gingerbread Whoopie Pies with Lemon Cream Cheese Filling from Chung-Ah of Damn Delicious
Last year I discovered my love for chocolate and gingerbreadtogether, and I had originally planned on another chocolate and gingerbread recipe for today but once I found a recipe for gingerbread cookie dough dip those plans flew right out the window. I changed it up a little bit by adding my favorite dip ingredient, Greek yogurt, and reduced the butter which together changed the consistency to be creamier than your average cookie dough dip, so I dubbed this just plain ol’ Gingerbread Dip. It’s amazing and a tiny bit better for you too. Just eat it with apples instead of crackers if you need to keep your conscience clear.
As I write this post, it just now occurred to me that I could’ve fulfilled my chocolate and gingerbread fantasy with this dip by using miniature chocolate chips instead of toffee bits. Darn, guess I have to make another batch O:-).
One year ago: Apple Butter Chewy Cinnamon M&M Cookies
Two years ago: Gnocchi with Goat Cheese and Spinach
GINGERBREAD DIP
Makes about 3 cups
Ingredients:
4 oz. reduced fat cream cheese, room temperature
1/2 cup vanilla Greek yogurt (I used 0% vanilla Chobani)
1/4 cup unsalted butter, room temperature
1 cup powdered sugar
2 Tbsp molasses
1-1/2 tsp vanilla extract
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp allspice
1/8 tsp ground cloves
1 cup toffee bits or try miniature chocolate chips)
Directions:
- Combine all ingredients together, except the toffee bits, with an electric mixer in a medium bowl. Fold in toffee bits.
- Serve with fruit, ginger snaps, or graham crackers.
- Keep refrigerated in an airtight container.
Source: Adapted from Add a Pinch.
Posted in Appetizers & Snacks, Christmas, Desserts, Dips, Holidays | Tags: cream cheese, Greek yogurt, molasses, toffee | 16 Comments »
Christmas Red Velvet Mug Cake
Welcome to day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Cakes and Cupcakes”. Check out all the special treats today:
- Christmas Coconut Cake by Kim of Cravings of a Lunatic
- Cranberry Coffee Cake by Jen of Juanita’s Cocina
- Holly Topped White Cupcakes by That Skinny Chick Can Bake
- Eggnog Pound Cake with Rum Glaze by Anuradha of Baker Street
- Christmas in the Tropics Cake by Kristen of Frugal Antics of a Harried Homemaker
- Cranberry-Walnut Coffecake by Isabelle of Crumb
- Pumpkin Dream Cake by Erin of Dinners, Dishes and Desserts
- Christmas Red Velvet Mug Cake by Erin of The Spiffy Cookie
- Reindeer Cupcakes by Ramona of Curry and Comfort
- Whiskey Nut Fruitcake by Heather of Girlichef
- Tres Leches Cake by Cathy of The Dutch Baker’s Daughter
- Monkey Bread Cupcakes by Chung-Ah of Damn Delicious
The amount of baking that occurs during the month of December can become quite ridiculous. With all the cookies, bars, and candy being made, sometimes it’s nice to whip something up that serves just one or two people. And that doesn’t mean that is has to be something boring or plain either. Go ahead and make yourself a red velvet mug cake with green cream cheese frosting! Don’t forget the sprinkles.
This recipe can serve one in an over-sized mug or two by using smaller mugs or ramekins. I decided to ration my red velvet into two portions – one now and one later. And by later I mean a few hours later. That still counts as portion control, right? Therefore I can still rationalize eating a couple of those extra cookies lying around 
.
One year ago: Spinach Artichoke Dip
CHRISTMAS RED VELVET MUG CAKE
Serves 1-2
Ingredients:
CAKE
4 Tbsp all-purpose flour
4-1/2 Tbsp sugar
1/8 tsp baking powder
1/8 tsp salt
1-1/2 Tbsp unsweetened cocoa powder
3 Tbsp oil
3 Tbsp buttermilk
1 egg
1/2 tsp red food coloring
FROSTING
2 Tbsp (1 oz.) reduced fat cream cheese, room temperature
2 Tbsp unsalted butter, room temperature
1/2 cup powdered sugar
Green food coloring
Festive sprinkles, for topping
Directions:
- Mix all the ingredients together into an over-sized mug using a fork or small whisk until batter is smooth (OR divide into two ramekins). Cook in microwave for about 1 min 30 seconds. It might need an additional 30 seconds but be careful not to overcook. Cool.
- For frosting, combine all ingredients into a small mixing bowl and mix on high speed until light and fluffy. Pipe onto cake and top with sprinkles.
Source: Adapted slightly from My Happy Place.
Posted in Cakes, Christmas, Desserts, Holidays | Tags: buttermilk, cocoa, cream cheese, powdered sugar, red velvet | 23 Comments »
