Posts Tagged ‘nutmeg’

Eggnog Mousse Sugar Cookie Cups

These eggnog mousse sugar cookie cups are the perfect holiday treat, especially when in a pinch for time. Only 4 ingredients and they still look fancy!

Eggnog Mousse Sugar Cookie Cups 2

Holy freaking Christmas eve. No seriously, is it really Christmas eve already? Which means that today is my last day working at the gym in my parents village. And that I am leaving TN as my residence tomorrow to spend some time in Rochester, NY for the holidays before moving to Ohio. And it also means I am severely behind on packing up what things I have here that did not get stored away in my POD still in Memphis (but soon to be transported up to Columbus, OH). Hooray procrastination!

Speaking of procrastination, I am sure there are many of you out there who waited until the last minute to whip up some crazy dessert to celebrate the holidays. Now here we are the day before Christmas and you don’t have time for crazy steps and ingredients. How about only 4 regular ingredients and minimal steps to create something that looks fancy and is bite sized to boot? I present to you the eggnog mousse filled sugar cookie cups. Refrigerated sugar cookie dough, instant vanilla pudding, eggnog, and whipped cream. Boom, you’re welcome.

Eggnog Mousse Sugar Cookie Cups 1

One year ago: Eggnog French Toast

Two years ago: Turkey Sloppy Joes with Kale Chips

Four years ago: White Chocolate Cinnamon Toast Crunch Cookies
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Eggnog Hot Chocolate Pound Cake

What happens when you mix eggnog and hot chocolate? One amazing cake with two of your favorite winter beverages! Perfect for holiday parties.

Eggnog Hot Chocolate Pound Cake 1

Today is the Friday of the last weekend before Christmas. What are you doing this weekend? If I had to guess many of you will be baking cookies, attending holiday parties, and/or crazy enough to go shopping. I remember the last time I tried going to the mall the weekend before Christmas (and not to buy a present, just retail therapy with a friend and neglected to realize what weekend it was) and it took over an hour to get out of the parking lot. Insanity. Never again. I am however committing to the other two aforementioned tasks this weekend – getting covered in snow-like sugar while baking and then eating party food until my belly resembles Santa’s.

Eggnog Hot Chocolate Pound Cake 2

This pound cake embodies the two best wintry drinks: eggnog and hot chocolate. Both eggnog and hot chocolate mix are used in the making of this pound cake, which results in the perfect pound cake to appear at your next holiday party. It didn’t take long for it to be reduced to crumbs. Spike it with a little bit of rum if you dare.

P.S. Does anyone else see the face in the swirl in the pictures above? It looks like Bugs bunny with his ears slightly chopped off to me.

Eggnog Hot Chocolate Pound Cake 3

One year ago: Meyer Lemon Chess Pie

Three years ago: Pecan Fruit Cake
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Butternut Squash Casserole

Switch out your sweet potato casserole with butternut squash! This butternut squash casserole is sweet and creamy and topped with crispy butternut squash seeds.

Butternut Squash Casserole 2

Looks like sweet potato casserole doesn’t it? Well I hate to burst your bubble but it’s butternut squash and it tastes even better! Roasted with nutmeg and chili powder and then blended with honey, cinnamon, and ginger (don’t ask why I roasted with one seasoning and then added more later). Since one friend at Friendsgiving has a nut allergy I quickly substituted the nuts in the topping for butternut seeds. Now that’s how you make the most out of your squash! You could also try swapping sweet potato in your favorite casserole recipe and using butternut squash instead. You won’t be sorry. After being shocked to discover it wasn’t sweet potato, all my friends said they preferred it with butternut squash!

Butternut Squash Casserole 1

One year ago: Single Serving Apple Crumble

Two years ago: Homemade Peanut Butter Hot Cocoa Mix

Three years ago: Pumpkin Kissed Gingerbread Brownies
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Eggnog French Toast

Happy Christmas Eve! Here’s a great breakfast recipe to prepare for breakfast tomorrow morning – eggnog french toast. Substituting eggnog for milk makes this fresh toast festive and perfect for Christmas morning (or any winter morning).

Eggnog French Toast

One year ago: Turkey Sloppy Joes with Kale Chips

Three years ago: White Chocolate Cinnamon Toast Crunch Cookies
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Eggnog Dip with New York Style Sweet Swirls Snack Crisps

When it comes to potlucks, it is always expected that I will bring a dessert (a safe assumption as I usually do). However, I mentioned wanting to bring something else to The Pharmacy potluck but was scoffed as if to not bring a dessert was unacceptable. I am not discounting the praise I receive when people say that they love my desserts, but give my non-baked goods a chance!

In order to win the masses over, I decided to team up with the new Sweet Swirls from New York Style for a dip to bring to the aforementioned potluck – yes a dessert dip, I compromised. New York Style Sweet Swirls is a new baked snack crisp product that comes in Cinnabon and Chocolate, and transforms any snack into something extra special. I knew they would be a perfect match with this eggnog dip.

Although I could have easily devoured them by themselves, the flavor of the Sweet Swirls was not dramatic. Instead they added just right amount of flavor to compliment the eggnog dip rather than overpower. My favorite for this particular dip was the Cinnabon and appeared as though most people agreed with me as that bowl dwindled faster than the chocolate. I thought for sure the chocolate would go first!

What would you serve with New York Style Sweet Swirls? Another idea I had for the Chocolate Sweet Swirls was to make little fruit pizzas, using them as the “crust” instead of a brownie. I’ll have to buy more in order to try it out!

Eggnog Dip

I also made an appetizer using the Garlic Parmesan Panetini. I will share that recipe at a later date.

Two years ago: Red Velvet Truffle Stuffed Funfetti Cupcakes
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Eggnog Snickerdoodle Blondies

It is post PhD graduation week, and a short week at that with only 3 days left before I no longer have a “work” to go to. I’ll be whisked away for the holidays and return for just one last month in Memphis before packing up and moving in with family. Hopefully with the new year will come responses to all the jobs I have applied to but have yet to hear from. I am really excited/anxious to see where I end up next!

But on to these bars. After I became addicted to the snickerdoodle blondies that Alex sent me last month, I decided to make my own with eggnog in order to continue my eggnog streak. These bars turned out to be just as magical as the traditional version with some added holiday spirit, making them a great treat to make for your upcoming holiday parties (or a way to use up any leftover eggnog).

Eggnog Snickerdoodle Blondies

Three years ago: Brownie Covered Oreo Pops
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Eggnog Cheesecake Bars with Cranberry Swirl

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.

Eggnog Cheesecake Bars with Cranberry Swirl

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!

One year ago: Hot Cocoa Blossoms

Three years ago: Latkas
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Cranberry Chocolate Chunk Brown Butter Cookies

We need to sit down and have a serious discussion. These cookies? Yea you need to make them, like right now. Don’t make excuses, just go to the store to buy any ingredients you don’t already have on hand and get your oven ready. Why am I so demanding? Because the holidays are just starting to creep up on us and I already think I found my favorite cookie of the season.

Cranberry Chocolate Chunk Brown Butter Cookies 3

These cookies use fresh cranberries whereas usually cookie recipes use dried fruits. I have only made cookies two other times with fresh fruit (another with cranberries and one with blueberries) and they nearly caused the same reaction as these did. There must be some strange magic that happens when fresh fruit is used or my weakness for fruity desserts is showing. Yes, this peanut-butter-loving-fiend would have a difficult time deciding between a fruit or peanut butter dessert.

Cranberry Chocolate Chunk Brown Butter Cookies 1

In addition to the cranberries there is browned butter, dark chocolate, cinnamon and nutmeg. I think those last two spices were the real kicker, adding an especially festive feel to these cookies and making them smell irresistible while baking. Of course you can never go wrong with browned butter either. Just be warned, the dough does need to be chilled which is why you need to whip them up asap!

Cranberry Chocolate Chunk Brown Butter Cookies 2

One year ago: Sweet Potato Pie Oat Bars

Three years ago: Secret Ingredient Sugar Cookies
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Vanilla Bean-Nutmeg Shake with Blackberry Swirl

What goes with burgers almost as well as fries? Milkshakes! And one of my favorite milkshakes happens to be blackberry so it was an easy decision to make this milkshake to go along with the burger I shared the other day. I decided to make this milkshake lighter by using reduced fat milk and ice cream and I think it came out great. The swirly action was pretty, but next time I would blend the blackberries straight into the milkshake because I ended up using a spoon to eat as the berries kept clogging my straw! Delicious, but required more effort than a milkshake should require. Or maybe I just need to invest in wider straws.

One quick rant: Do you know what happens when you photograph a milkshake outside in 90+ temperatures? It melts and turns into flavored milk. Alas, another one of the perils of food blogging.

Vanilla Bean-Nutmeg Milkshake with Blackberry Swirl

Two years ago: Nutella Waffles with Raspberry Syrup
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Mini Meyer Lemon Sticky Rolls

The Meyer lemon craze continues!

After trying out mini rolls while reviewing the Petite Treats cookbook, I fell in love with the concept and decided to make these rolls mini too. They are incredibly adorable but also very easy to lose track of how many you’ve had. I’m pretty sure I ate 5 in one sitting but that’s the equivalent to a little over one big one, right? Work with me here people.

In other news, many of you have today off from work! Even though I technically do too according to the university calendar, there is always work to be done. Especially when I am desperately trying to get all my data finished up for good. A few hours of extra work means a few hours closer to being finished – assuming it works. Oh, research. Someone once told me that if it always worked the first time it would just be called “search”. Nerdage.

Mini Meyer Lemon Sticky Rolls

One year ago: Creamy Tomato Basil Bisque
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